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.
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.
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...