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招牌菜
食家推介
Another extremely long detour outside of central KL led me to this neighbourhood joint, set in a small enclave devoid of tourists. I noticed the noodle machine at the entrance where they hand-make them every day. Good sign.The restaurant was decorated like a Japanese lamp hoarders cave. Tons of them hanging from the ceiling and Kanji wording plastered on the walls in that typical chaotic calm. The most important part of course is the food. I personally don't care if i'm eating on a sinking ship as long as the food is up to par (and there's a life-jacket). Solid noodles, decent broth, tender pork and a pretty good egg. All in all, they knew what they were doing but just need a little more umami in the soup. A very promising shop that I could see hitting it's stride in a year or two if they stay the course and push.
繼續閱讀
Torazou Ramen originated from the largest state in Japan - Kyushu Fukuoka that is originally known as Hakata. This town has over 2000 years of history. Japanese Hakata Ramen is strong based from milky white pork broth soup and noodles covered with few pieces of of Charsiu slices, sprinkled with spring onions and some secret recipe ramen shoyu and essence oil. The Torazou Ramen noodles are black in colour, almost like charcoal noodles. To me, charcoal noodles are very healthy. The Torazou Pork Rib Ramen (RM 21.90) was so delicous. The soup was fragrant and has strong flavours of the pork base, thereby fitting the essence of what ramen is all about. One almost feels like drinking the entire bowl! My pork rib came served separately because I requested for the ribs to be chopped for me to ease my eating process as it is messy to eat this in soup. My friend ordered the Big Charsiu Ramen which not bad either. But the charisu is more like pork chop which is too hard for me. I did not coarse meat. We also tried the Mugi-Cha (RM 2) which was supposed to be barley tea but the taste is a little weird for me.
繼續閱讀