Gokuraku Ramen

I really don’t know there is a proper way to enjoy a bowl of Japanese Ramen, don’t you? Until recently I had  the privilege to sample some of the food served in Gokuraku Ramen  & on top of the food review, we manage to witness the making of the Ramen. This definitely a interesting & informative experience!

With courtesy of Gakuraku Ramen, let’s learn the correct way to indulge a bowl of Ramen:-

1 ) Indulge your sight and smell receptors with the appetizing aroma of the rich broth.

2)  Scoop, sip and savour generous amounts of soup to start off. The soup is the most significant element of any Ramen dish, so enjoy!

3 ) Mix the noodles and soup well. Take note not to mix the seaweed together as it will dissolve!

4 ) Next, slurp away! The noodles are best consumed with the soup while it is hot, approximately within 7 to 8 minutes after it is served.

5)  For that extra tasty kick, eat it with the accompaniments and added toppings.

6)  By now, the soup will have reached its full-bodied flavour. Finish up by gulping it, down to the last drop.

 

And now, the interesting Ramen making process. The noodle are made fresh daily with the Ramen making machine which placed in front of the shop window.

1) The flour was put into the machine to mix into a paste.

2) The paste will undergo a rolling process twice. Firstly a roll of noodle was created then the second stage of rolling combine two noodle roll into one .

The roll is leave for 30 minutes for aging process before it can be used for cutting into noodle.

The noodle cutting process.

Two types of noodle with different thickness.

Thanks Chief Cook Victor for the demonstration. He looks like Korean with his cute single eye-lids 😛

Horikiri Style Ramen connoisseur, Mr. Teruhisa Shimizu. The unique style meshes well with the palatable pork, chicken and fish mixed broth, as well as the Shio (salt) and Shoyu (Japanese soy sauce) soup base made especially by the chef. The broths are simmered to perfection for 48 hours to bring out the exquisite taste.

The automated  noodle cooking process.

A few different dining areas to choose from.

Itadakimasu~

Pirikara Negi Char Siew (RM 7.90)

Char Siew slices topped with crispy deep fried garlic, special home made chili sauce, Japanese leek & onions lay on bed of lettuce.

Eat the char siew with all the ingredients. Yes all in one mouth! The tender meat with the combination tastes of the different ingredients, oh…so divine!

Gyoza (RM 7.90 / 6pcs)

The pork dumplings were steamed on one side and grilled on the other side with tempura water to create the crispy layer.

The minced pork filling was moistening & flavorful.

Served with original classic sauce (soy/vinegar/hot sesame oil) and waku sauce (oba/miso)

Tomato Maki (RM 6.90 / 2 sticks)

Cherry tomato wrapped with bacon. I love the tomato juice oozing out when I bite into it & was the prefect combination with the charred bacon slice.

Buta Bara Kushi (RM 5.90 / 2 sticks)

Breaded Pork belly with thin sliced apple then deep fried, topped with French mustard.

Tonkotsu Ramen (RM 16.90)

Pork bone marrows are used to cook the soup for 17 hours rendering the milky white & rich flavors broth. Served with  slice of char siew, wood ear fungus, bamboo shoot, bean sprout,  seaweed & spring onion.

Miso Tonkotsu Ramen (RM 18.90)

Same broth as above but miso was added.

Ultimate Tonkotsu Ramen (RM 20.90)

Topped with char siew, flavored egg, wood ear fungus, spring onion, leek, bamboo shoot and seaweed. Garnished with fragrant garlic oil made it more aromatic.

Gokuraku Ramen (RM 19.90)

Gokuraku soup base was made up of chicken, pork joint and fish and is much thicker and the flavor was much intense if compare with Tonkotsu broth.

Gokuraku Miso Ramen (RM 20.90)

Share the same soup base but miso was added.

Served with minced pork, cabbage & topped with fragrant garlic oil.

I love the texture of the noodle, al dente & springy both both the thickness. Wonder why there are 2 different thickness of noodle? Thinner noodles are used in lighter soup such as Tonkotsu while the thicker noodles are used in richer soup such as Gokuraku soup.

 

Not a fans of noodle? Fret not, Gakuraku Ramen also serve rice dish.

Ishiyaki Garlic Rice (RM 16.90)

Garlic fried rice served in hot stone pot resemble Korean Bibimbap, topped with minced pork, veggie and raw egg.

Pour in the Stamina sauce then have a good stir.

Tata, my bowl of goodness!

Burps…We were full but when the trio of desserts served on our table, we can resist but continue to dig in 😛

From far: Rare Cheese Cake, Banana Fritters with Vanilla Ice Cream & Annin Tofu.

Rare Cheese Cake (RM 8.90)

Dense & smooth ~~

Banana Fritters with Vanilla Ice Cream (RM 8.90)

Deep fried banana with red bean paste in spring roll skin, served with Vanilla ice cream.

Annin Tofu (RM 6.90)

Silky smooth almond pudding.

The Executive Chef, Mr. Shinichi Kanai San shared his experience on Ramen making with us too. Everybody had a wonderful time enjoyed good food & good chat that night. 

Gokuraku Ramen  is having 50% off on all Ramen dishes on Monday & Tuesday until 27th September 2011.

  Gokuraku Ramen

 

  S025-S026, Midvalley Megamall, Mid Valley City

  Lingkaran Syed Putra, 59200 Kuala Lumpur.

 

  Tel: 03-56225340

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