Ramen has ignited the flames of many Malaysians from within ever since they hit Malaysian shores. There’s just something hard to resist about hand-pulled noodles swimming in a sea of broth brewed by bones, complemented by marinated eggs and succulent slices of roasted meat.
Nevermind that they contain lots of MSG. (Hey, who said it's bad to let loose once in a while?) Buckle up, because we’re about to show you the best of ramen in Klang Valley through these 10 shops!
Nevermind that they contain lots of MSG. (Hey, who said it's bad to let loose once in a while?) Buckle up, because we’re about to show you the best of ramen in Klang Valley through these 10 shops!
Coming all the way from Hiroshima, Bari-Uma’s pride lies in their tonkotsu ramen. The broth is thick, fragrantly pork-based; definitely a bowl tonkotsu ramen lovers must try! For those who don’t eat pork or prefer a lighter broth, you may opt for the Tori Ajitama-Uma which is essentially a chicken-based ramen. The chicken is deliciously flavoured by the presence of ginger without being overwhelming and blends perfectly with the noodles and broth.
Menya Musashi is a little different from other ramen shops due to the fact that they use egg noodles, resulting in a slightly thicker texture compared to the standard ramen noodles. Those who fancy strong flavours MUST try the “black” flavour, whereby the broth is pleasantly flavoured by fried shallots and garlic, resulting in a wonderful tang that clings onto every single strand of noodle.
Ippudo is pretty famous for having some of the best ramen in town. Three flavours are available, of which are shiromaru motoaji (light flavour), akamaru shinaji (stronger flavour due to garlic oil and Ippudo’s special miso paste) and karaka-men (spicy miso paste). It would be a sin to not try the akamaru shinaji flavour; the pungency of the scent and the smoothness of the texture due to the garlic oil make for one of the tastiest bowl of ramen you will ever taste!
Standing out from the rest of the shops on this list, Menya Hanabi’s selection is mostly made up of dry ramen. Flavours are instead extracted from the accompanying ingredients, many of which include minced pork, raw egg, lettuces and spring onions. There’s also a small selection of soup-based ramen. The shoyu ramen will be perfect for anyone looking for something not too heavy as the broth is light in both appearance and flavour.
Unlike a lot of ramen shops, Hokkaido Ramen Santouka doesn’t offer garlic oil-based broth and instead, offers four types of broth — shio, shoyu, miso and spicy miso. If you’re greedy like us (hah), we highly recommend the Awase-aji Ramen where the broth is the combination of shio, shoyu and miso. The result? A luscious, well-blended broth that will delight taste buds and curiosity alike, offering a flavour you won’t be able to imagine elsewhere.
Bankara Ramen is passionate to show Malaysia the beauty of ramen. The signature Bankara Ramen sees a broth that blends soup brewed by pork bones and shoyu, lavished in seasoned pork belly and bamboo shoots; a favourite amongst the patrons. Another kick is the Tonkotsu Chashu Ramen, where the broth is slow-boiled with pork bones until it omits a creamy texture. Your choice! P.S. adding a clove of raw garlic is highly recommended for a stronger flavour.
The exploration of ramen flavours in a further depth is done so at Menya Kamikaze, who offers a whopping 10 different types of broth in total! From curry to spicy miso paste, basil to garlic, Menya Kamikaze has it all for the ramen explorers. The pork slices are, perhaps, one of the best things about their ramen — well-seasoned and terrifically toothsome with a silky texture that almost makes them feel as if they melt in your mouth.
Tokyo-styled ramen is now made available at Atria Shopping Gallery. Does anyone love beansprouts? Because Tokyo Ramen has them plenty. They’re quite the place for a quick fix of non-heavy ramen because their broths are ideally light. Noodles bounce and swim in a delicious sea, paired with the standard fare of ingredients such as pork belly. Perfect for those looking for a simple but delicious meal.
An izakaya that serves ramen? Quick, call up your co-workers! Ramen Izakaya Kazushi serves homely ramen. The amount of Japanese expats frequenting this place is a testament to the homeliness and deliciousness of their food. The ramen is actually more simplistic in style compared to other ramen shops, but extremely delicious and homely; made to relieve the burden on your shoulders and allow you to relax for even just a moment.
Sip the broth and feel the flavours explode in your mouth… you’d be surprised to know that it’s actually made with chicken stock instead of the usual pork bones. Marutama Ramen shows that even chicken-based broths can be heartily savoury and rich if done right. As praise-worthy the broth is, the spotlight definitely goes to the ajitama eggs — extremely soft with a runny yolk that leaves a sweet aftertaste you won’t be able to get enough of.