Read full review
2014-05-28
194 views
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
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 accompanying dollop of butter.
We were unable to try the slow-boiled, milkier tonkotsu-broth ramen, as the restaurant is currently rationing its limited supplies, which include ingredients imported from Japan. Bankara also serves a miso-based broth as well as tsukemen.
Side dishes include the likes of addictive onion-garlic mixes & aromatic spring onions
Not into ramen? Try the buta kakuni don (RM15++), soul food of steamed rice with succulent braised pork belly, soft-boiled egg, fragrant white sesame, mayo & sliced seaweed.
Tori karaage (RM10++). Pretty satisfying deep-fried marinated chicken, crisp & tender, tangy with a little lime.
the highlight for us was a substantial serving of fresh, complimentary garlic on each table that customers can press for themselves (we must have eaten a dozen cloves).
Post
