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Signature Dishes
Char Siew Ramen Kakuni Ramen Marutama Ramen Tamago
Review (15)
so when someone at work recommended marutama ra-men {まる玉 らーめん}, which is one of his top favorites for ramen places (btw, his other half is japanese), i was intrigued but i wasn't sure what to expect of it. after the popular ramen trend took the local food scene by storm a couple of years ago, marutama stood out from the rest of the porcine-based counterparts by being the pioneer of chicken soup for ramen in japan. nestled in a hidden corner on the first floor of fahrenheit 88 mall in bukit bintang, the petite noodle joint mimicked the simplistic japanese decor of its sister franchises in japan, indonesia, thailand and hong kong. it took a bolder approach with the focus walls painted in my favorite hue of red that contrasted yet complimented the other grey and white walls as well as dark & light brown furniture. as the sun set, the last of the evening sunlight streamed in through the ceiling-high windows that faces the back roads of bukit bintang.the compact menu was filled with the choices in the combination of either spicy/non-spicy broth and toppings of chashu, pork belly or ajitsuke tamago. in fact, if you're feeling hungry, why not all three? or you can even order the toppings (or their other offerings) as a side to be shared with others if variety is what you're looking for.ajitsuke tamago ra-men | chicken soup ra-men with a slice of roast pork, seaweed, spring onion and a seasoned egg (choice spicy or non spicy) (rm 21) as much as i love spicy versions, the best way to savor the nuances and notes in its stock will be in its most natural and basic version of the non-spicy.being the only diner at the restaurant meant that the bowl of goodness got to me really quickly. the broth was warm and i inhaled its fragrance when i tasted my first sip. as the warm soup trickled down my throat, it sung a couple of the same notes as my favorite tonkotsu broth but on a milder, subtler tune. the stock almost had the similar sticky lipped richness and light creaminess in a flavorful disposition.. a lighter version, if you will but seasoned just nicely. the soup is cooked for five hours daily over high heat using the freshest ingredients and that it takes one whole chicken to make two bowls of soup to achieve that level of flavor intensity. plus, marutama boasts of no added preservatives nor msg.the handmade noodles were fresh as it was coated lovingly by the thick broth. i've always liked my ramen's texture to be cooked el dente for that firm, springy bite with each chew but this was slightly overdone, thus making it a little softer than i'd like.one of my favorite ingredients in the bowl has got to be the understated and unassuming imported river bed seaweed from japan that gave another layer of flavor that somewhat cut through the richness of the stock. i would call it the secret (although not-that-secret) ingredient that made this bowl of noodles whole.the slice of roast pork loin with its great lean to fat ratio was cooked to its tenderly satisfying texture. flavor-wise, pretty good but it didn't stand out as memorable.and finally, a must have with every bowl of japanese ramen -- the ajitsuke tamago. very mild flavors of soy and mirin infused into the marinated soft boiled egg, done using almost textbook perfect techniques (although i've definitely tasted better ones). as i pierced the egg with my chopsticks to split it open, the runny yolk streamed some of its golden richness into the stock to accentuate the flavors.don't miss out on the fried garlic flakes on the table and you can even have a second experience with that same bowl of ramen with the addition of their signature condiment. perhaps first half without and the second half with. ;)the fried garlic flakes gave a slight earthy, sweetness mingled with a bitter undertone from the garlic itself to give a more robust punch of flavor with the occasional crunch of the fried flakes. don't forget to try it for yourself to figure out if you prefer it with or without.[#protip] while you can't add more stock, you can always have an additional order of ramen (rm 3) if you would like extras to slurp up all that chicken stock with. oh, and if you are wondering whether the green tea is refillable, it's a yes ;) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
:maD:when come to ramen, my heart always go with Marutama Ra-Menlove their soup, their cha siew, their mee...everything...simple love it also, i reli reli strongly recommend their fried garlic flake....love it so muchhave been visited for many many times continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-11-13
30 views
Marutama ramen has a simple and straight forward choices.Broth - choose from spicy or non-spicyTopping - to choose char siu,pork belly or Ajitsuke Tamago (marinated eggs)I'm going to order the Non spicy broth,topping - 1 slice of char siu and 1 Ajitsuke Tamago.The noodle is thin and has springy texture cause it are freshly handmade daily.The broth was rich and flavorful using chicken stock. It serve in pipping hot Most i love in Marutama is their Ajitsuke Tamago - the eggs cook perfectly with the center runny yolk. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-07-21
56 views
这里还蛮多人吃这个叉烧拉面的。估计就是这里的招牌拉面。这个汤头很清淡。是那种越吃越有味道的。鸡蛋一吃的时候里面的蛋黄整是我喜欢的那种熟度,蛋黄不会太熟。而且还有一点蛋黄缓缓留出来 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-05-06
23 views
最近忙于烘培,还不是这碗拉面,让我不得以要立刻和大家分享。这家拉面的位置蛮偏僻,和saisaki一样,在很角落旁。靠窗的桌位风景如画,但我指的不是平常那人山人海的金三角,而是住宅区,感觉就像自己在家吃碗面。看似简单,但味道非凡。拉面的汤头非常重要。这家用的是鸡汤底,所以喝起来没像猪骨熬出来的那么浓郁又油腻。我要求要微辣的汤头,但我觉得辣度不够,下次可以试看中辣。面比较硬,浸泡在汤里一段时刻后就会变得较软,但汤里头就会添加了面的碱水味。一片猪肩肉,非常软嫩,又不肥腻。海菜也很赞,嫌它太少了!最令我满怀欢喜的就是这颗塘心蛋。筷子一剖开,蛋黄即流。而且这蛋还用了酱油调味过,单吃就很满足了。蚝油炒菜。蔬菜很爽脆可口,有点咸,但可以接受。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)