Ken Shin-Ryu Ramen @ 1 Mont Kiara (Updated – Closed Down)

Ken Shin-Ryu Ramen, a new Ramen restaurant that occupied the shop which was previously our favourite Ramen restaurant in 1 Mont Kiara.

The seating in the shop is rather limited due to the cooking station is sharing the space with the dining area. Luckily some tables were placed outside the restaurant to increase the capacity.

Spearheaded by Sapporo-born Chef Kita Koichi, a young and good looking chef (according to some reviews :P) who has 9 years working experience in ramen shops in Tokyo before coming over to Malaysia.

The noodles are freshly made daily using wheat flour air-flown from Japan, free from MSG and preservatives. The soup is made from kelp and dried fish imported from Japan as well as Sakura pork and orgamic eggs are used for the ensemble of a bowl of delicious Ramen.

The soup base options included clear soup which made from Kampong chicken, pork and kelp, while the Tonkotsu is made from pork knuckles, back ribs, chicken bones and chicken feet. The menu also offers Tsukemen, small selection of Don, together with a list of appetizers. Beverage provided are alcohol drinks (beer, high ball, cocktails), teas (green tea & Hojicha) and soft drinks.

Shio Tonkotsu Ramen (Ajitama – RM33.00)

Their Ramen is categorized into 3 “grades” which come with different ingredients and of course different prices:-

♦Ramen – the basic Ramen with default ingredients of Chashao, Menma (fermented bamboo shoots) and chopped spring onion.

♦ Ajitama – default ingredients with extra Ajitama (Ramen egg) and chicken breast slice

♦ Special – default ingredients with extra Ajitama (Ramen egg), chicken breast slice, seaweed and Wantan.

My bowl of Ramen with salt base pork broth was crowned with a slice of their signature Chashao, a slice of snowy white chicken breast, half Ajitama, plenty of chopped spring onions and some bamboo shoots hidden underneath.

Let’s talk about one of the crucial elements of a bowl of Japanese Ramen – the broth first. With slightly yellowish in hue, there was a thin layer of oil floating on the Tonkotsu broth. It was somewhat oily than those I’ve had before, but the flavour of the tell-tale milky pork broth was thrilling with all the essential columns ticked. The collagen laden broth with thick consistency literally made me feel the lip-smacking stickiness after my meal.

The noodles were firm and springy, just the way I like it! But I assume some might find it too hard or undercooked. =.=”

This was indeed a huge slice of Chasao with good ratio of fat and lean meat rendering a perfect succulent and tender texture.

Kuro Tonkotsu Ramen (RM29.00)

Came with default toppings of Chashao, Menma and chopped spring onions, this Kuro Tonkotsu Ramen was equally tantalizing with robust black garlic flavour.

Shoyu Ramen (Special – RM39.00)

Sam opted for the soy-sauce based clear soup with the “premium grade” toppings. (^_^;)

The soy sauce taste was quite pronounced and the significant umani note of the broth had made this an enjoyable bowl of Ramen. 

Verdict: Portion was slightly smaller than usual and the exclusion of Ajitama as default toppings for Ramen is rather unacceptable for me. Taste wise, the Ramen at Ken Shin-Ryu definitely scored up to my expectation, if I had to comment, it would be the Tonkotsu broth which was kind of too thick for me.

Ken Shin-Ryu Ramen

Website: https://sankyo-dai.com/

Facebook: https://www.facebook.com/kenshinryumy

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