With the ramen craze sweeping the nation, ramen restaurants from Japan have been popping up all over KL and PJ. There's just something about a big bowl of bouncy noodles in a delicious broth that, combined with a handful of must-have condiments like pork slices and egg, is absolutely addictive.
From different kinds of soup bases to ramen thin and thick, we've shortlisted seven must-visit restaurants where you can find the best bowls of ramen in KL and PJ.
From different kinds of soup bases to ramen thin and thick, we've shortlisted seven must-visit restaurants where you can find the best bowls of ramen in KL and PJ.
Ippudo Ramen at Pavilion KL
With branches all over the world, Ippudo hails from Fukuoka and serves authentic Hakata ramen, characterised by a creamy and thick tonkotsu broth (pork bone broth) and straight noodles.
Their wall of bowls is enough to get our stomachs rumbling
Their wall of bowls is enough to get our stomachs rumbling
The restaurant at Pavilion KL serves three signature flavours (RM26 - RM36 per bowl), the shiromaru motoaji (white with subtler flavours), akamaru shinaji (red with miso paste and fragrant garlic oil), and karaka-men (spicy miso paste). Diners also get to choose how al dente they want their noodles - soft, regular, or hard. When in doubt, the regular option will yield a pleasant chewiness to satisfy most palates.
The picture belies the size of the bowl of delicious akamaru ramen
The akamaru flavour was a standout in our books, with a hearty broth infused with meaty porcine flavours that went down smooth. The savoury miso paste and aromatic garlic oil added depth to the sweet broth. With tender chashu slices, we'd suggest a squeeze of fresh garlic available at every table for a much richer taste.
A little bit of garlic does a lot to change the flavours of the broth
Menya Musashi at Isetan One Utama PJ
Named after legendary Japanese swordsman, Musashi Miyamoto, contemporary portraits of samurais will greet diners as they enter cosy Menya Musashi in Isetan's Eat Paradise.
Fierce warriors invite you in to enjoy a bowl of belly-warming ramen
Serving milky tonkotsu broth, their ramen comes in four flavours. There's the shiro (white with onion oil), kuro (black with fried shallots and garlic oil), aka (red with chilli oil), and ki (yellow with curry oil). If one doesn't do it for you, you get to combine the colours too!
We recommend the aka and ki combo (RM28). It may sound like we've doubled up on the spiciness, but what arrived at our table was a creamy and rich broth that was sweet and smooth rather than fiery hot with curly, slippery noodles.
We recommend the aka and ki combo (RM28). It may sound like we've doubled up on the spiciness, but what arrived at our table was a creamy and rich broth that was sweet and smooth rather than fiery hot with curly, slippery noodles.
Bamboo shoots and black fungus added an extra crunch to the bowl
Another must-try is their tsukemen (RM27). The chewy dry noodles are dipped into a salty broth which we slurped up with much gusto. Delicious pieces of melt-in-your-mouth pork fat added extra sweetness to every bite.
A generous topping of seaweed lent a salty, briny flavour and chewy texture to the tsukemen
Bankara at Avenue K KL
Those looking to try a little bit of everything, look no further than Bankara. They offer a selection of ramen from all over Japan namely their signature broth, Hakata tonkotsu broth, Sapporo miso ramen, and tsukemen.
Bankara is perfect for those new to ramen and enthusiasts alike for its varied selection of Japanese ramen
The Bankara original ramen (RM21) makes use of a shoyu (soy sauce) base. Boiled with pork bones, it yielded a light sweetness with fresh noodles that struck the right balance between chewy and soft.
The chashu slices were deliciously layered with a good ratio of meat to fat
Their kakuni tsukemen (RM22) is also an excellent choice. With braised pork belly that was just brimming with umami flavours, the noodles were superbly springy thanks to a quick soak in ice water before being served.
Braised pork belly and chashu slices? We've struck gold!
Marutama Ramen at Fahrenheit 88 KL
Marutama is one of the few, if not only, ramen restaurants that serve their noodles in a chicken broth. With a variety of toppings to choose from, you can't go wrong with the chashu tamago ramen (RM28.50). We immediately noticed that the broth was clearer with savoury chicken flavours when compared to the usual tonkotsu that was richer and sweeter. With perfectly al dente handmade noodles, the soup was no less hearty and filling.
The chicken broth made for a much cleaner taste than the tonkotsu broth
You can even choose to have dry ramen with their kizami chashu ramen (RM22) that comes in their weekday set menu (available from 10.30am to 4.00pm). The sweet shredded chashu, fresh spring onions, and spicy pickled radish made for a delicious mix of textures and flavours.
The kizami chashu ramen set comes with steamed radish, making a wholesome lunchtime meal
Hokkaido Ramen Santouka at Pavilion KL
Santouka, located in Pavilion's Tokyo Street, serves up a taste of Hokkaido with their signature shio ramen (salt-based broth, RM22.50 for small). Their tonkotsu broth is simmered for 20 hours (never boiled, their website claims), to achieve a cleaner tasting and milder soup maintained at a warm temperature. Served with thick, firm noodles, an umeboshi (pickled plum) adds a crunchy, sour tang to the bowl.
A side of koni tamago (RM2), flavoured medium-boiled egg, is an absolute must to complete the meal
Bari-Uma at Jaya Shopping Centre PJ
One of the newest ramen restaurants from Japan to hit the shores of Malaysia, Bari-Umaserves a savoury shoyu-flavoured tonkotsu broth that is boiled for over 10 hours. The signature Bari-Uma (RM26) comes with all the essential condiments like flavoured egg, bamboo shoots, and seaweed in a broth that was rich and hearty. The thick cuts of flamed pork slices added a smoky aroma to the bowl.
We liked the presentation and healthy helping of seaweed that came with the Bari-Uma
Alternatively, go spicy with the kara-uma (RM26). With a fiery red broth that is only mildly spicy, it's easy on sensitive palates.
The thin handmade noodles were firm and chewy to the bite
Taiko Japanese cuisine at Mont Kiara KL
Formerly known as Ramen Taiko Japanese Cuisine that specialised in ramen, Taiko Japanese cuisine has expanded their menu under new management to encompass a variety of other Japanese dishes like the familiar sushi, sashimi, gyoza, and yakimono. However, their ramen still takes centre stage from the traditional gomoku ramen (RM18.90), which comes in a pork broth, pork slices, and crunchy vegetables, to a modern take on the classic Japanese noodle.
Those who don't want to venture far from the traditional can stick to the gomoku ramen
For a fusion crossover, the kimchi ramen (RM23.90) made for a tangy and spicy broth that you simply cannot get at traditional ramen restaurants. Generous helpings of fresh seafood added even more flavour and depth to the broth.
You get the best of both worlds - piquant flavours and springy ramen – with the kimchi ramen
Fish head lovers are in for a treat with the salmon kabuto ramen (RM23.90) served with big deep-fried pieces of salmon head which made the creamy broth all the sweeter.
The salmon kabuto ramen comes complete with a perfectly cooked flavoured egg and briny bamboo shoots
Hungrygowhere
