Bankara Ramen

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Had the Bankara Original  Medium sized noodles served with Chashu,bamboo shoots and dried seaweed.Their signature ramen is served with a special pork bone broth infused with Shoyu and is lightly salted with a hint of sweetness together with their Kakuni ( braised pork belly)Besides this, we also tried the Tsukemen. However, i wished that the noodles could be abit more thicker and soup more rich and viscous as well!

One of the better Tsukemen(s) around in KL. As it is also rather hard to find places which serves this kind of ramen nowadays. Tsukemen here are thick cold noodles served with spicy  soup with Chashu, Bamboo shoots and dry seaweed. So what you do is to dip the ramen in the hot bowl of soup. just like how you eat a Cha Soba! Had the Kakuki Tsukemen ( tsukemen topped with Kakuki (signature pork belly). The soup itself has a very dense flavor.. Noodles are really indeed thick. Left me feeling so fu

Avenue k 装潢后煥然一新很多新的餐厅, 还有间超大的H&M ^^趁着假日, 就来这里逛逛, 虽说我是KL 人, 但这还是我第一次故意来这里逛我平常顶多都是搭putra路过啊.选了这家Bankara RamenBankara拉面在日本和泰国有多达60间分店在Avenue K新开张的店面则是在大马的第一家分店，仿照日本传统仓库的古色古香味服务员工介绍他们的店家招牌 Bankara Original 豚骨酱油拉面汤的味道很濃, 比较油和偏咸喝起来十分浓稠，充满猪骨汤的香味！Kakuni Tsukemen RM31干拉面加上汤汁 , 我觉得不那汤不够浓稠，沾不上面条比较起来可能面屋武藏拉面 较合我胃口但那红烧肉超好吃的每张桌子桌边都有这些用来搭配面条食用的佐料。看到有芝麻我超开心的, 我喜欢在我的拉面汤里加芝麻，味道很香呢！

Tokyo-based Bankara Ramen has taken its international expansion one step at a time; six years after branching into Bangkok, this noodle chain finally sprang to life this week in Kuala Lumpur.Bankara's signature broth (RM27++ with four hefty pieces of chashu) is made with pork bones infused with refined shoyu. Mellow in savouriness, mildly sweet, fatty-tasting though nevertheless not as thick or deep in flavour as many other recipes; folks who want a more luxurious texture can order an accompanyi