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2012-01-04
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The launch of Tokyo Street at Pavillion KL made my girl screaming for whole night. The opening of Hokkaido Santouka Ramen made her screamed even more. Just the bad thing was, during the opening of Hokkaido Santouka Ramen, my girl was in Penang having internship. Hahaha, this means she couldn't make the first move to taste their famous cha shu and Tokusen Toriniku ramen, what she could do was just drooling over pages of reviews on Santouka ramens by some bloggers. Back in October, we wanted to g
Back in October, we wanted to give Santouka a try but at the same time we were being a little skeptical, thinking "How good will it be? It is just another shop with ramen as their signature dish." A visit to Santouka last weekend deeply proof that we were wrong, as Santouka ramen was simple but superb, heavenly delicious.
It was good not seeing a long queue at the entrance, as this means WE DON'T HAVE TO WAIT!.. Weee. Probably it was just 5pm. Still an hour or two early for dinner.
One thing that makes Santouka special is their concept on ensuring that the soup is never boiled by maintaning an optimal temperature of the soup which suit to be enjoyed by everyone, either young or old.
Menu in Santouka wasn't extensive, with ramen as their mains. They serve few types of ramen in different broth, which are kara miso ramen (spicy soybean paste flavor), shio ramen (salt flavor), shoyu ramen (soya sauce flavor), and miso ramen (soybean flavor).
Shoyu Ramen (Soy Sauce Flavour)Shoyu ramen was made from a mixture of pork broth and soy sauce. Dried seaweed was used as a topping only for Shoyu Ramen to bring out its flavour, adding with bamboo shoot to give extra texture. Cha-siu was simmered in soy sauce, so its flavour would stand out in the Shoyu Ramen soup.
The ramen came in three sizes, small, regular and large. Ours one was small bowl, but the portion was not small at all. The medium sized noodles served was firm, springy and had a good flavor that blend well with the mild yet flavorful Tonkatsu broth that had been simmered for 20 hours with pork bones. S-L-U-R-P-P-P-P-Y
Not to forget the mouthwatering cha shu (barbecued pork), which is made from a particular part of pork back ribs with a good ratio of fat and lean. Picture says everything, sinful huh?
Komi TamagoThe egg was sitting with a non-runny egg yolk, but with a taste of runny egg yolk. Suprisingly superb. Wahahaha, it was so nice that we were fighting for the egg yolk.
mini Tokusen TorinikuTokusen Toriniku, or premium pork cheek (jowl) meat, is very rare and there is only 200-300g available in each pig. Being the signature dish in Santouka, the meat was tender and scrumptious with the taste like fatty tuna, I don't mind coming back for more.
A bow to Hokkaido Santouka Ramen, we had under estimated the power of their ramen. I would say that their ramen was awesome, with a magnificient flavor that definitely made it stood out from other ramen shops
Writer: YLing
Photographer: Summer
Address:
Hokkaido Santouka Ramen
6.24.03, Level 6, Tokyo Street,
Pavillion KL.
Contact: +603 21438878
Website : http://www.santouka.co.jp/en/index.html
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