Category: Ramen

Gantetsu Hokkaido Ramen @ Isetan Eat Paradise, One Utama

If I have learned anything from eating Ramen, it’s that there is no general ‘best Ramen’ out there. Just for the soup alone you already have choices of Shio, Tonkotsu, Shoyu and Miso. Then there’s the spicy and curry variants and many other emerging flavours with tens of combination between seasoning and toppings. So, you just have to keep tasting until you find one that suits your tastes the most – and that shall be your ‘best’.

Chashu-Ramen

That being said, personally I find Gantetsu‘s Ramen to be very good and based on the satisfying meal we had, there was nothing for us to complain about. Compared to its noisy competitor next door where customers could be seen making a beeline for a seat, Gantetsu had to actively promote themselves to any passersby. In other words, there’s no queue here!
The King Charshu Tonkutsu @ RM27.90 that comes with delicious cuts of pork charshu and marinated egg, has a well balanced and creamy soup that is pleasantly sweet and not too salty. The noodles might not be as thin and springy as Marutama‘s but it is still tasty by any standards.

If I have learned anything from eating Ramen, it's that there is no general 'best Ramen' out there. Just for the soup al...

Read More »

Marutama Ramen – Best Ramen in KL @ Farenheit 88, Bukit Bintang

Out of the few ramen restaurants I have tried in KL, Marutama Ramen is probably my favorite so far. And it is quite frustrating for me to know how good they are so late, given that they have been around for more than 2 years. As I know there are two branches currently, the first opened at Farenheit 88 in Bukit Bintang while the second one can be found at Empire Shopping Gallery in Subang Jaya.

Kakuni-Aji-Tamago-Ramen

Compared to the other ramen places, Marutama’s menu might seem to present more options but for the ramen, the choices are pretty straightforward. Basically you just need to decide on the broth (either spicy or non-spicy), toppings (chashu or pork belly – the latter is oh so good) and also whether you want extra marinated eggs (Ajitsuke Tamago).
If you love these ramen eggs and can’t get enough of them like me, I say go for it. Marutama cooks them perfectly with a deliciously runny yolk in the center, definitely a notch better than the others. One thing though, there’s no bamboo shoot in the ramen here. Not that I am complaining since I don’t particular fancy them.

Out of the few ramen restaurants I have tried in KL, Marutama Ramen is probably my favorite so far. And it is quite frus...

Read More »

Menya Musashi Samurai Ramen @ Isetan Eat Paradise, 1 Utama

Right after I posted about Santouka, a friend quickly recommended me his favorite Ramen restaurant. Many of you might have heard and even been to this restaraunt already, it is none other than Menya Musashi at Isetan Eat Paradise, 1 Utama. I did not know at first, but after researching only that I knew Menya Musashi is very popular in Japan – well known for their authentic shoyu-based Tokyo style ramen.

onion-oil-ramen

Not gonna lie, initially I was quite worried that the soup would be quite salty like what we had at Santouka. Well, it turned out that my worry was for naught, as even though the soup is rich and flavorful, the taste is nothing near being salty. I did not memorize the entire menu but I am very sure that for the soup-based ramen, there are three flavors to choose from: Shiro (onion oil), Kuro (special fried shallot and garlic oil) and Aka Musashi (special homemade chili oil).

chili-oil-ramen

We did not try the Kuro ramen so no comment on that. But for the other two that we had, I would say that Shiro ramen @RM22 would appeal to the public better for its pleasant taste, while the Aka Musashi ramen @ RM26 would take someone who really appreaciates spicy food to enjoy. I belong to the latter so I am happy with it.
Noodle wise it has a smooth and “Q” texture which gives a very satisfying slurping sensation. As for the chashu, despite it not being of premium pork cheeks like what Santouka is serving – is nicely braised until tender, albeit not the melt-in-your-mouth kind.

Right after I posted about Santouka, a friend quickly recommended me his favorite Ramen restaurant. Many of you might ha...

Read More »

Hokkaido Ramen Santouka @ Tokyo Street, Pavilion KL

I have never been a big fan of Ramen but there are times when you are eager to see what is the fuss about all about. Among the many ramen restaurants that have opened up in the past one year, I picked Hokkaido Ramen Santouka at Pavilion first because I feel it is the one that really kick-started the trend for ramen in KL. Besides, Santouka is also one of the larger ramen chains in the world.

shoyu-ramen

I went straight for the best in the menu – a bowl of Tokusen Toroniku Shoyu Ramen @ RM36 (regular portion). It is Santouka’s signature ramen in which the toppings are served separately. The Chashu is a cut from some of the rarest part of a pig – the cheek. From what I read in the menu, only 200-300g of cheek meat could be taken from each pig so that makes it quite valuable.

premium-pork-cheek-slices

Although Japanese Chashu sounds similar to the Chinese Char Siew, the preparation is totally different. Instead of being roasted, cha-shu is rolled into a small log shape then slowly braised to a soft, tender texture that is said to resemble tuna. The taste is a simple mix of sweet and salty flavors, nothing really mindblowing but the melt-in-your-mouth texture even with so little fat, it is quite something.

I have never been a big fan of Ramen but there are times when you are eager to see what is the fuss about all about. Amo...

Read More »