Keisuke is indeed the “Ramen King” in Singapore, with (almost) every ramen concept he opened being popular with the crowds.
He has launched Singapore’s first dedicated duck ramen restaurant Ginza Kamo Soba Kyudaime Keisuke at Holland Village, also Keisuke’s first restaurant located in the West side of Singapore. (It is located above Basil Thai Kitchen, next to a shop called “Love In A Pot” with a logo very similar to the other “X In A Pot”.)
This comes after his other ramen concept stores of Keisuke Tontotsu King at Orchid Hotel, Tori King at 100AM, Four Seasons at Bugis Village, Ramen Dining Keisuke Tokyo at Suntec City, Matsuri at Parkway Parade and Ramen Keisuke Lobster King at Clarke Quay, and Keisuke Kani King at Orchard Cineleisure.
“Kamo Soba Keisuke” which literally translates to “Duck Ramen Keisuke”, was first established in Ginza Tokyo.
While you don’t often find duck used for ramen, the meat is ubiquitous in French cuisine which Chef Keisuke is formally trained in.
The offerings at Ginza Kamo Soba Kyudaime Keisuke include Rich Duck Broth ($14.90 base price), Clear Duck Broth ($14.90), Spicy Miso ($16.50), Miso ($16), Tsukemen ($14.90) and Mazesoba ($14.90).
All the ramen is served with slices of premium Irish hybrid duck – similar to the ‘London Duck’ that many other Singapore restaurants are using, chosen for its tender texture, fat content and rich flavour.
The duck is first grilled to give its skin a nice char, marinated in a special shoyu-based sauce, finally steamed at 65 degrees Celsius for a juicy bite.
I had the Hybrid Duck Broth Ramen (Rich Soup $14.90, $16.90with Flavoured Egg, $19.90 Special).
This has a more robust broth, in which duck bones and herbs are added to the stock and simmered for at least eight hours over a strong fire.
I preferred the Spicy Miso Hybrid Duck Broth Ramen ($16.50, with $18.50 Flavoured Egg, $21.50 Special) for the ball of homemade minced chilli, which perhaps covered that gaminess.
The duck meat was indeed tender, but one wished for thicker slices to experience that fullest and succulence.
There were oven-roasted Duck Meatballs added with yuzu peel for the Special Bowl, though they were less impressive as they lacked the bounciness one would expect, not ‘packed’ enough and quickly fell apart.
The beansprouts that I was so used to eating at all of the other branches, were sourish and off.
Overall, a decent and interesting bowls. I think there were some aspects that lowered the dining experience.
Ginza Kamo Soba Kyudaime Keisuke
16A Lor Mambong, Singapore 277677
Tel: +65 6463 4344
Opening Hours: 11.30am – 2.30pm, 5pm – 10pm (Mon – Fri), 11.30am – 10pm (Sat – Sun), Last Order 30min before closing
More Info: danielfooddiary.com