WOK HEY, a fast-casual, convenient, take-out kiosk concept from Singapore, offering nutritional, value-for-money, customisable Asian stir-fry dishes, is now in Malaysia. Inspired by the cornerstone of Cantonese-style cooking, WOK HEY was seeded on the idea of creating modern interpretations of the traditional Asian stir-fry staples …
Month: May 2022
A biscuit shop with a century-old heritage. That’s an inspiring tale indeed, considering how Fung Wong was started by Chang Weng who just loved to bake and shared biscuits with friends back in Guangdong, China. The actual shop began at 28, Jalan Hang Lekir in …
My first ever bowl of uber ramen at Menya Shi Shi Do was mind-blowing as the Black Garlic tonkotsu was rich, full-bodied and packed a punch like no other. After 5 years, no thanks to the pandemic, the Jaya One outlet closed in June 2021 after 5 years. Luckily there were already plans for expansion and Ramen Bar Shi Shi Do opened in Gasket Alley end of 2020. Other new ramen joints have since opened, giving the top seed placing a run for its money.
Given my current ramen quest, I finally dined in at Ramen Bar and was awed at how the whole dining experience wasn’t just about appreciating ramen, but drinking in the ambience too.
I shan’t go on about the Ramen as there will always be fans and be detractors. We had the Black Garlic, and duo of Black Garlic and Basil pork bone broth. Some say standards have dropped here, but it had all the trimmings – springy noodles with tender pieces of chashu, a full egg, black fungus and spring onion for RM25, a little more if you marry two or three types of flavours together or add on extra toppings. While it wasn’t quite as rich as I remember it, food was still good. We also had the Lemon Tonkotsu (RM23) which was interesting in taste but didn’t have any meat or egg so other ramen options might be better bets.
The menu has also gotten a lot more extensive. Besides ramen, there are appetisers, salads, rice bowls, oden, yakitori, tempura, hot pot and stir-fried stuff. Ramen Bar Shi Shi Do has also become a place to hang out for drinks as there’s an attractive list of beverages ranging from highball, beers, cocktails, beers and soft drinks.
Beyond ramen, the place has gotten a lot more hip… the main hall has been done up like authentic yokocho (alleyways) in Tokyo dating back to the 1980s with old movie posters, traditional lanterns and shop signages as well as an olden day payment counter. A side stairway leads to more dining areas upstairs. Every room has its own character, including a stage, possibly for future kabuki performances?
They don’t take reservations so just go early and line up. There’s a bit of waiting but not unduly so. I’m probably biased, but this remains one of my fav ramen haunts.
Add: Gasket Alley, Lot 15, 13, Jalan 13/6, Petaling Jaya
Fish paste shaped into little fish. So atas, right? Skewered tiger prawns, prime cut meats arranged on a pyramid cone, luscious seafood and lobsters. This has to be the fanciest place for steamboat in town! Diao Yu Tai Hotpot debuted in the Klang Valley, sealing …
Guinness lovers can now enjoy their favourite draught in the comfort of their own home with Guinness Draught in a Can. This latest addition to the Heineken Malaysia Berhad portfolio is made from roasted barley, malt, hops, yeast, water and a dash of magic – …
Probably every ramen fan on town would have tried this place already so I’m just adding my tow cents worth.
Kanbe Ramen opened just before MCO 2.0 and queues were at least 45mins waiting time if not 1 hour. No way was I gonna spend so long in a line. Last month, there were 3 people in line as I was early and I got in after 20 minutes. Finally!
Helmed by 3 Japanese chefs, Kanbe offers 7 different soup base options. Kinda makes me wonder if Malaysia is such a hotbed for ramen as every other ramen restaurant these days is manned by a Japanese chef.
Anyway, what’s different here is – you get a sheet on which you have to tick the boxes to choose your soup, add-on sides, the richness of taste and spice level, etc – which can be a little confusing initially. There’s even a how-to-order and another fun guide on ‘how to enjoy your bowl of ramen’ as well as 4 different types of condiments on the table which you can add to your noodles. All these keep you occupied while waiting, which won’t be too long.
We had the Shiro (ori) and Koro (squid ink) – the tonkotsu broth – supposedly boiled for 36 hours or more – for both were hearty, full-bodied and packed with flavour and depth – definitely not for the faint-hearted. For RM31.20 you get 2 sizable slabs of chashu, an egg, fungus, seaweed and spring onion – in other words, the works, including a cup of oolong tea. It’s RM39 for Tsukemen which has chewier, denser noodles.
As such, Kanbe gives a good deal as you get awesome soup, full-on ingredients, condiments and tea to boot. Only quibble I have is with the noodles … I would have preferred a firmer and chewier bite, coz I felt the ramen was somewhat on the limp side. To be fair, everyone has different preferences, even when it comes to noodle texture so to each his own.
I would surely eat here more often if not for the consistent long queue. But for Kanbe, I guess that’s a good problem.
Add: GF – 08, 163 Retail Park, 8, Jalan Kiara, Mont Kiara, Kuala Lumpur.