How did you think of serving ramen in a very non-traditional way—with prawn stock?
I am trained in French cooking methods. So the idea of serving it in a prawn-based stock cooked a la French consommé style came quite naturally.

What other flavors have you come up with that Singapore has yet to taste?
There’s one that’s served in crab stock, another in black miso with bamboo charcoal (that is very good for cleansing the system), and another with a stock made from bonito fish flakes and tomato.

What’s the most unusual ramen you’ve come across?
I would have to say it’s one that I cooked up for a TV show in Japan, which uses a stock made from the meat of the snapping turtle with ginger and sake. It tasted a lot like some Chinese broths!

What drives you to experiment with traditional dishes?
I think it’s important for chefs to be adventurous in order to evolve the dish and introduce it to a new generation. This way, you will be able to keep things fresh and exciting for the diners.

Any tips on how to best enjoy a bowl of ramen?
Eat it while it’s still warm. And don’t be afraid to add all your favorite ingredients in it!

Keisuke Tokyo is at #P3-02 Millenia Walk, 9 Raffles Blvd., 6337-7919