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2013-10-01
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Was walking at Pavilion KL one day when the sudden craving for a bowl of hot and heart-warming soup strikes in. (well, it happens all the times) We were more than happy when we passed by this newly opened (on Nov last year) ramen restaurant at Level 6 thinking that this would cure my craving.Kyoei Ramen it is, with photos and japanese words displaying the process of handmade noodles using bamboo stick.According to the introduction at its Japanese website, Kyoei Ramen began at February 1978, sel
Kyoei Ramen it is, with photos and japanese words displaying the process of handmade noodles using bamboo stick.According to the introduction at its Japanese website, Kyoei Ramen began at February 1978, selling only 200 yen per bowl. It has gone through difficult moments, but managed to pull it off for 35 years and is now expanding to Malaysia.
The Kotori LampBeing a time-honored traditional Japanese shop, Hiyoshiya, who has been creating the Japanese umbrellas for 5 generations, giving this traditional art a modern invention through Kotori Lamp. When a traditional Japanese umbrella was opened and held up to the sunlight, one can feel the warmth and brightness through the washi paper. It is now available in a lamp, be it hanging or standing. The geometric pattern of bamboo shades complements the washi paper very well, allowing permeation of diffused artificial sunlight.
Typical condiments that can be found at any ramen shop: Soy sauce, chili oil, rice vinegar, and Shichimi Togarashi (七味唐辛子, a common Japanese chili pepper flakes mixture containing 7 ingredients.）
Refill is now available at Kyoei Ramen, but with an increment of RM1 from the previous RM2. Not to mention the change from Ocha to Genmai Ocha.
Ramen ラーメン RM22There are 3 kind of Ramen broths at Kyoei: Shoyu（醤油）which simply means soy sauce, Shio（塩）for salt and Miso. I have ordered shio for this bowl and plain salty is not just the thing I fond of. Nevertheless, the soup was still flavorful, though its clarity would suggest otherwise.
Char Siew(on the left) , also known as yakibuta（焼き豚）in Japanese, was rolled into a log , seasoned with Kyoei special sauce overnight and braised in low temperature. It will be perfect, with a tad more tenderness on the meat. Though with the same name of Char Siew, Japanese differ from Chinese by not using the seasoning of red food colouring, sugar and five-spice powder(五香粉).
Take a proper look at the Ramen (on the right). It was the noodle that has totally changed my perspective of yellow noodle with alkaline smell(which I would avoid at all cost). The irregular noodle shape (due to handmade noodle of bamboo stick) giving springy yet firm texture to the mouth.
Kyo-chan Ramen 共ちゃんラーメン RM27Add another RM8 to make it a set of RM35 including Kyo-chan ramen, rice, salad and side dish.
I would strongly suggest the shoyu broth, with fragrance of soy sauce in it.
Overall, though the Ramen was delicious and recommendable, a little online marketing would go a long way for Kyoei Ramen. "I want to make a Ramen so memorable that my customers would come back for more." ~ Kyoei Ramen
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