The Best Ramen in Kuala Lumpur, According to Chefs

These culinary pros point us in the direction of the best of Japanese noodles in the city

Ramen may be a Japanese staple but it is a big favourite among Malaysians too. With no shortage of ramen restaurants, we turned to these chefs for their recommendations.

Chef Haruka Hokune of Sushi Azabu

Above Asakusa Sho-Yu Ramen (Photo: Instagram/@thetokyoramen)

“I would say Tokyo Ramen. They don’t use any MSG or alcohol to make their ramen. The chicken ramen is made using kampung chicken, which is very flavourful and has a rich taste. Whenever I miss chicken ramen from home, I would go to Tokyo Ramen."

Eddie Ng of Ed.ju Omakase and Okaju

Above Spicy Chicken Tantanmen (Photo: Facebook/Tabushi Ramen)

“When it comes to accessibility, I go to Tabushi Ramen, a rather underrated ramen joint in Lot 10, Bukit Bintang. The broth is not overly strong or heavy. I've had their spicy chicken ramen before and enjoyed it. The noodles were normal, but I loved the well-balanced flavour profile."

Masashi Horiuchi of Entier French Dining

Above Niku Soba Special (Photo: Instagram/@ippudomalaysia)

"My favourite here is actually the Niku Soba from Ippudo. I love everything about this particular ramen, from the intense, deeply-flavoured broth, which I consider the body and soul of a good bowl of ramen, to the aroma and al dente noodles."

Jay of Back Alley Pasta

Above Toroniku Nose Aemen (Photo: Instagram/@menyahanabiarkadia)

"My favourite ramen place of all time is Menya Hanabi. There are so many reasons to love it. The ramen bowls are so on-point with the flavours and the noodle texture is perfect all the time. It is known for its mazesoba, which is a soupless ramen, so the toppings have to be super flavourful as there isn't a broth to carry the dish. I always order the Toroniku Nose Aemen with extra spring onions and it never disappoints."

Isadora Chai of Bistro à Table

Above Kanbe Tonkotsu Ramen (Photo: @sicky_luv_food)

"I go to Kanbe Ramen at 163 Retail Park in Mont Kiara for wholesome, unctuous and action-packed broths. I personally like the Kanbe or Kuro ramen—springy noodles, extra garlic, garlic oil and eggs, of course.”

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Topics

Japanese Cuisine Ramen Chef's Recommend Tsukemen