Photo By: Elin Chow
As of July 2023, Ken Shin-Ryu Ramen has been marked as "permanently closed" on Google.
Located at 1 Mont Kiara mall is a rising star in Ramen scene in Malaysia. The fairly new Japanese Ramen restaurant is helmed by head chef Kita Kochi, who has over 10 years of experience working in several ramen shops in Tokyo before coming over to Malaysia.
At Ken Shin-Ryu, almost everything that are needed to create the bowl of ramen are handmade from scratch everyday and does not contain additives such as MSG or other preservatives. The noodles are made with flour imported from Japan, pure water and fresh eggs by a specially made machine, and the Chashu is made from premium Sakura pork and freshest organic Kenkori egg.
The restaurant is pretty small, with a counter and some tables. As seating is very limited, be prepared to wait during peak hours. With an open kitchen, you can watch the chef crafting each bowl of ramen meticulously behind the counter while you anticipate for your order to arrive.
The restaurant offers four different types of soup bases for diners to choose from - Shoyu, Shio, Tonkotsu and Tsutemen. Besides Ramen, the restaurant also serves a variety of rice bowls and side dishes.
Shoyu Ramen
Price: RM 29
I ordered their clear soup Shoyu Ramen, which is one of their most popular Ramen. This is a light soy-sauce based Ramen served with signature roasted Chashu, menma (seasoned bamboo shoots) and garnished with spring onions. Made with Kampung chicken and premium pork, the clear brown broth has a deep, rich soy sauce aroma. It was salty but light with a subtle sweetness.
I love the firm, springy and silky smooth noodles. The layered Chashu was also meltingly tender. It tastes just like the Ramens that I had in Japan.
Shio Ramen
Price: RM 29
My husband had Shio Ramen, which translate literally as Salt Ramen. This is another popular item on their menu. Seasoned primarily with salt, the broth has a yellow transparent color. Just like Shoyu Ramen, the broth is made with Kampung chicken and premium pork. The only difference is it is seasoned with salt rather than soy sauce. Yes, obviously it was quite salty, but not as salty as the ones I had in Japan.
Shio Tonkotsu
Made from original, fresh pork knuckles, back ribs, feet and chicken bones, the Shio Tonkotsu Ramen is heavier than Shio Ramen. The broth, which is cooked at high temperature of 130 Degree Celsius, is milky-white color.
Kuro (Black Garlic) Tonkotsu
Price: RM 29
Kuro Tonkotsu , or Black Garlic Oil Tonkotsu Ramen, is made by adding black garlic oil to the Tonkotsu broth. Therefore, it has a rich garlic aroma, but the smell of it was not too overpowering. You can give this a try if you want something different.
CONCLUSION
Personally, I think that the serving size is a little too small for the price. A basic bowl of Ramen starts from RM 29 with just one piece of Chashu, spring onions and bamboo shoots (Menma). The restaurant also offers add-on options like Ajitama (half-boiled egg), chicken at RM 33 or Ajitama (half-boiled egg), chicken, Wantan and seaweed at RM 39. Even though the food is a little expensive, this is still a good place to enjoy some authentic ramens in Kuala Lumpur.
Ken Shin-Ryu Ramen 軒心流
L1-02, 1 Mont Kiara Mall
Jalan Kiara
Mont Kiara
50480 Kuala Lumpur
Malaysia
Hours: 11 am - 9 pm daily
Website: Ken Shin-Ryu Ramen
Facebook: Ken Shin-Ryu Ramen
** Please check Ken Shin-Ryu Ramen's website whether they are open before heading to the restaurant.
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