Cover Photo: Unsplash/Diego Lozano
Photo: Unsplash/Diego Lozano
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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.
See also: Tatler Dining Guide 2022: The Best Japanese Restaurants in Malaysia
Chef Haruka Hokune of Sushi Azabu
Above Asakusa Sho-Yu Ramen (Photo: Instagram/@thetokyoramen)
Asakusa Sho-Yu Ramen (Photo: Instagram/@thetokyoramen)
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“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."
See also: Where & What To Eat: 8 Places to Explore in Bukit Bintang
Eddie Ng of Ed.ju Omakase and Okaju
Above Spicy Chicken Tantanmen (Photo: Facebook/Tabushi Ramen)
Spicy Chicken Tantanmen (Photo: Facebook/Tabushi Ramen)
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“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."
See also: 6 Omakase Experiences You Must Not Miss in Kuala Lumpur
Masashi Horiuchi of Entier French Dining
Above Niku Soba Special (Photo: Instagram/@ippudomalaysia)
Niku Soba Special (Photo: Instagram/@ippudomalaysia)
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"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."
See also: The Ultimate Guide To French Restaurants In The Klang Valley
Jay of Back Alley Pasta
Above Toroniku Nose Aemen (Photo: Instagram/@menyahanabiarkadia)
Toroniku Nose Aemen (Photo: Instagram/@menyahanabiarkadia)
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"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."
See also: Where & What to Eat: 6 Small Restaurants That are Big on Taste
Isadora Chai of Bistro à Table
Above Kanbe Tonkotsu Ramen (Photo: @sicky_luv_food)
Kanbe Tonkotsu Ramen (Photo: @sicky_luv_food)
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"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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Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
