KL's Rave-Worthy Ramen | iPick
In the world of ramen, the proof is in the broth and these outlets are only too eager to serve the evidence.
Ippudo Ramen, Pavilion KL | Restaurant Details
Few places can top Ippudo’s authentic Hakata ramen, which explains the perpetual queues at its Singapore outlets. Signature flavours include the shiromaru motoaji (original tonkotsu broth), akamaru shinaji (tonkotsu with miso paste and garlic oil) and karaka-men (spicy miso paste). The first two are served with slices of pork belly, kikurage and spring onions while the karaka-men features cashew nuts and ground pork. Big eaters should try the famous Ippudo pork bun with juicy braised pork belly for starters.
Menya Musashi, One Utama PJ | Restaurant Details
Strong flavours characterize Menya Susashi’s rich broth which comes in four soup bases: white (onion flavoured oil), black (fried shallots and garlic oil), red (Mushashi chili flavored oil) and yellow (curry flavoured). The black soup base gets nods of approval for its great shallot and garlicky depth. Bases can even be combined for the more adventurous diner. Another must-try is the tsukemen ramen – chewy dry noodles dipped into a salty broth with succulent pork fat for a bite of sweetness. The P Ramlee outlet is even halal!
Bankara, Avenue K, KL | Restaurant Details
Boasting the varied flavours of Japan is Bankara, which juxtaposes authentic Hakata tonkotsu broth and Sapporo miso ramen on the menu. The Bankara original ramen leverages on a light shoyu (soy sauce) base boiled with pork bones. The delicate sweetness of the pork melds with the saltiness of the soy and the fresh, springy noodles to deliver a soft, chewy mouthful. Also worth a mention is the kakuni tsukemen: buoyant noodles, made springy with a quick dunk in ice water prior to serving, topped with braised pork belly. Umami describes it just about right.
[endif]Bari-Uma, Jaya Shopping Centre, PJ | Restaurant Details
Over 10 hours of boiling gives Bari-Uma’s trademark shoyu-flavoured tonkotsu broth its rich savoury depth. The signature serving comprises flavoured egg, bamboo shoots, seaweed and thickly-cut smoky flamed pork slices. Lighter and slightly spicier is the Kara-Uma, its fiery red broth belying a gently pungent flavour. Try the grilled and glazed pork belly, as well as famous seasoned eggs if the appetite allows for it.
Marutama Ramen, KL | Restaurant Details
Chicken takes the place of pork as the star of the show at Marutama in the form of a thick clear broth – one of the few restaurants to do this. Each serving of springy al dente noodles is topped with char siew, spring onion and flavoured seaweed, creating a riot of flavours and textures. Alternatively, try the ramen dry with shredded char siew and spicy pickled radish. Give the gyoza a go to understand why Japan loves this brand.
