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Signature Dishes
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, 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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Apart from trying out the ramen here do go for the fried chicken which is called kaarage on the menu. Each serving comes in six pieces and the fried chicken here is not very oily but it gives a dry aftertaste when consumed. I find that the chef uses a thick coating when they fry the chicken but if you add a few drops of squeezed lemon it would help to counter the dryness of the fried chicken.
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Clear pork broth, isn't oily. Taste thin, the flavor isn't distinctive enough and pretty salty. The noodles feature something akin to thick WanTan Mee, stringy and springy in texture. Three thin big slice of pork loin look attractive, but the taste easy forgettable.Side order:This three little dough-wrapped morsels filled with stuffing consists of vegetables and ginger slice (from what I could taste, no pork filling). Done in deep fried, not in usual pan-fried, and still piping hot when served to us.it was sweet without any hint of bitterness despite the pulpy rind floating in it. Served warm rather than hot in a tiny cup. I need to keep on requesting for hot water refilling.
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Add one more purveyor of pork-rich ramen to Pavilion's roster: Kyo-ei is worth a visit, though it seems unlikely that most customers consider this KL's best noodles.Kyo-ei's ramen is made fresh in-store; interestingly, the noodles feature something akin to a hand-torn look, kinda like a cross between regular ramen & pan mee.We opted for the miso broth, but maybe we should have tried the shio or shoyu varieties instead; this soup tasted thin, lacking the satisfying depth of versions elsewhere. The pork, egg & other accompaniments proved decent but undistinguished.
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