First Dedicated Duck Ramen in SG – Ginza Kamo Soba Kyudaime Keisuke

Author: Alex Chua

Ever had duck ramen in Japan?

While duck is uncommon in Japanese cuisine, Chef Keisuke Takeda’s many years of French culinary experience in French cuisine is no stranger to this robust red meat. Dubbed the Japanese ‘Ramen King’ due to his diverse portfolio of 12 stalwart brands, including Ramen Keisuke Tonkotsu King, Ramen Keisuke Tori King and Ramen Keisuke Lobster King, his ‘kyudaime’, or ninth ramen concept and the 13th restaurant under Ramen Keisuke Group, is the first ramen restaurant dedicated only to duck.

The 32-seat eatery offers 5 ramen choices, including two variations of duck broth (rich and clear), spicy miso, tsukemen (dipping noodles) and mazesoba (dry ramen). All ramen is served with slices of premium Irish hybrid duck – favoured for its ample fat that adds to the tender texture and rich flavour of the flesh.
I love the Hybrid Duck Tsukemen (picture above) – $19.90 for its visually arresting presentation and the flavourful slices of duck. Not forget to mention the bowl of rich duck soup enhanced with bonito flakes for that extra oomph. Lovely!


For those who enjoy a light, succulent soupy ramen, the Hybrid Duck Broth Ramen (Clear Soup) – $14.90 | With Flavored Egg – $16.90 | Special – $19.90 is prepared with whole Irish hybrid duck and kelp. The clear soup is simmered over low heat for 5 hours to extract the distinctive essence of duck, while preserving a light and refreshing taste.

For a richer variant, try Hybrid Duck Broth Ramen (Rich Soup) – $14.90 | With Flavored Egg – $16.90 | Special – $19.90, where duck bones and herbs are added to the stock and boiled for at least 8 hours over a strong fire.


I’ve learnt something new. The ‘maze’ in Hybrid Maze Soba (Dry Noodles) – $14.90 means to ‘mix’, the components of this dish are meant to stirred and combined before slurping. The al dente noodles come topped with steamed duck slices, bamboo shoots and a deep-fried egg wrapped in seaweed. Tossing this dish is a fun and aesthetically-pleasing endeavour and, of course tasted on point. Which is why this is my personal favourite dish!


For those who needs rice as their staple food can order the Kamo Ju ($29.90), a simple rice bento with 10 generous, succulent slices of steamed pinkish duck. A fantastic treat for fitness buffs to up their protein level!

Ginza Kamo Soba Kyudaime Keisuke
16A Lorong Mambong, Holland Village
Operating Hours: 11.30am to 2.30pm and 5pm to 10pm (weekdays), 11.30am to 10pm (weekends)

My Ramen Diary

I am a fan of ramen and I haven’t been to Japan before to try out all the authentic ramen restaurants there.

Have been ramen hunting for the last few weeks and I think I have just found my favourite ramen place! My initial favourite ramen place was Keisuke Tonkotsu King at Orchid Hotel and Men-i-chi ramen which is easily available at Nex, Jurong Point or Yishun.

I have two more favorites added to my list. I chanced upon Bari Uma Ramen by accident and decided to give it a try since it was raining and there was nowhere I could go without an umbrella.

I had Ajitama-Uma for $15. I was taken aback by how flavorful the soup base was. When I first stepped in, I had this thought in my mind “mmm, there’s no one. doubt it would taste good”.

The egg is the SEX!! Enough said, take a look at the picture yourself!

I went back again next week and had 2 eggs (with ramen) at one go. This hidden place is located at Tanglin Shopping Centre, #B1-01/02.

It is worth your walk from Orchard MRT to the place!

Bari Uma Ramen: 4 out of 5 stars

J brought me to Ippudo at Mandarin Gallery and it was my first time there. I like the noodles more than the soup base because it was chewy and Q.

The egg however, lost to Bari Uma Ramen but the noodles and soup base made up for it. The portion is not as generous as the other ramen outlets either.

Ippudo Ramen: 3.5 out of 5 stars

Ramen Keisuke Tonkotsu King Four Seasons was a disappointment. I was expecting it to be as good as the outlet in Orchid Hotel.

Had Autumn and Cherry Blossom but the expectations were not met. The soup base were flavorful but not the eggs. Like hey, the ajitama plays an important role in the overall as well. Would gladly travel to Orchid Hotel for ramen anytime even if I am in bugis.

Ramen Keisuke Tonkotsu King Four Seasons: 2 out of 5 stars

And yesterday, I had ramen at Baikohken Ramen at Takashimaya B2.

It was so bad that I wouldn’t go back again. Even though the serving size was big (I had an extra egg), the standard was not up to my expectations. Could barely finish half the bowl of the noodles.

The soup was a little too light and watery and noodles were extremely soggy. I have no idea was it just me or was it always served this way.

Vegetable ramen was also ordered but the servings of bean sprouts and cabbages were way more than the noodles.

Baikohken Ramen: 1 out of 5 stars

Having said so, Men-i-chi ramen is no longer on my top list. As compared to the other restaurants here, I would only give Men-i-chi a 2.5 out of 5 stars.

I am going all out for better ramens!! Till then!