The ramen scene in Malaysia has seen a bit of an expansion as of late. There are now more choices than ever, and one of the latest we tried just a few weeks ago was this relatively new comer at Mont Kiara by the name of Ken Shin-Ryu Ramen. Let’s take a look at them.
Ken Shin-Ryu Ramen is located at 1 Mont Kiara (super lousy tight parking ramp there… but that’s another story), a neighborhood mall at the heart of Mont Kiara that doesn’t see a whole lot of traffic on normal days.
The restaurant is ran by Sapporo-born chef Kita Koichi, with recipes inspired from his time with the late Kawana-san, who ran Kiori-tei in Shibuya.
True to the style of a proper ramen place, the noodle is made with Japanese wheat flour everyday. The available soup base is a choice of clear (original Tokyo style) or tonkotsu, with a selection of salt, shoyu, black garlic, or spicy option. We’ve tried salt and black garlic option, if you like it stronger tasting, the black garlic version is the one to go for. However, both carries a good umami note with a strong collagen-filled texture to it.
As for ingredients, there’s the usual of chasiu and ramen styled egg, but interestingly they also have a type of “wantan”, and couple slices of very tender chicken breasts if you go for the “special” option at RM 39 (see menu below).
The chasiu from sakura pork and egg were definitely competent, and we really enjoyed their wantan here as well. Above all, their homemade noodle definitely did push them over the edge from the any “normal” ramen, the sum of parts did work well to be more than their individual parts.
We were definitely well satisfied with the meal, and will return for more in the future.