Ramen Keisuke is well-known for its signature ramen creations in Singapore and Japan. Start from 01 October 2019, Business Class and First Class passengers that are traveling on selected Singapore Airlines flights will get to enjoy four Ramen Keisuke specialty dishes (on rotation) on selected Japan routes as well as on selected flights departing Singapore (as part of the Book the Cook menu).
Ramen Keisuke is founded by celebrity chef Keisuke Takeda and the four Ramen Keisuke speciality dishes created are:
Keisuke Tonkotsu Ramen, which features a creamy pork broth with sliced pork, cloud ear fungus and spring onion
Keisuke Lobster Ramen, which features a rich lobster broth with sliced chicken, bamboo shoot, cloud ear fungus, leek and yuzu1
Keisuke Miso Ramen, which features a creamy miso flavoured pork broth with sliced pork, cloud ear fungus and spring onion
Keisuke Niboshi Ramen, which features a smoky dried sardine and pork broth with sliced pork, fish cake, bamboo shoot and spring onion
These dishes have been specially curated with chefs from both SIA and Ramen Keisuke coming together to ensure that the authenticity of a traditional Japanese dish is delivered to the highest quality. Multiple rounds of testing and simulation were conducted over a period of six months in both Japan and Singapore to ensure that the original and authentic tastes of the ramen dishes are retained in the high-altitude conditions of an in-flight environment. For example, this included fine-tuning the recipe and blanching time to maintain the chewy texture of the ramen noodles, using sous vide cooking to ensure the tenderness of the chicken meat, and sourcing for high-quality ingredients such as pork from Spain.
‘Book the Cook’ will feature the Keisuke Tonkotsu Ramen from October to December 2019 and the Keisuke Miso Ramen from January to March 2020.