Goku Raku Ramen
S025-S026, 2nd Floor, North Court, Mid Valley Megamall, Kuala Lumpur
Paradigm Mall, Kelana Jaya
Tel : 603-2201 8779 (Mid Valley) ; 603-7886 5774 (Paradigm Mall)
FB : Goku Raku Ramen
Business Hours :
Mon – Sun
To me, besides the noodles, a bowl of good ramen depends very much of its broth. I personally prefer a thicker broth, which Goku Raku Ramen can satisfy my cravings with their ‘Horikiri’ style of ramen cooking method.
Discovered by the noted ramen connoisseur, Mr Teruhisa Shimizu, this ‘Horikiri’ 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 that specially made by the chef. Chef needs to simmers the broth for long hours in order to bring out its exquisite taste.
‘Ramen has become one of Japan’s staple foods and favored meal among the locals ever since it was introduced to Japan from mainland China in 1872.
Over the century, ramen has developed into various styles. Different regions in Japan created their own special type of ramen, based on distinct soup types.
In northern areas such as Sapporo, the Miso soup is a popular choice for ramen, whereas in southern districts like Hakata and Tokyo, the Tonkotsu (pork-based) broth and soy-flavored ramen dishes are preferred by the locals.’
Ebi Gyoza (RM10.90 5 pcs; RM15.90 for 8 pcs)
I love Gyoza. I like the fact that its filling can comes in many varieties and I won’t get bored of it. Like this Ebi Gyoza at Goku Raku Ramen, a pan-fried dumpling with shrimp, pork lard and chives as the main ingredients for the filling, yummy!
5 Star Aburi Char Siew Ramen (S RM19.90 ; R RM25.90 ; L RM26.90)
My bowl of scrumptious ramen, the 5 Star Aburi Char Siew, with roasted char siew, spring onion, bean sprout, bamboo shoot, lava egg and black garlic oil placed neatly on top the springy noodle. The soup base was pure and light taste, which chef gently simmered it with chicken stew and vegetables over the low heat.
On a side note, Goku Raku Ramen made their noodle fresh daily with the ramen-making machine, which customers can see for themselves through the outlet’s open-concept kitchen.
Shanghai Fried Ramen (RM13.90)
A twist to the classic fare, Goku Raku Ramen offers 2 choices of dry ramen to those who not in mood for broth noodle. I quite like this Shanghai Fried Ramen, a stir-fried noodle with chives, carrot, cabbage and bean sprout that served with red pickled ginger at side, for the Chinese wok-hei taste.
Course Meal Set C (RM119.90)
For group dining, Goku Raku Ramen offers 3 different sets of Chef’s Specialty Course Meals (only available after 6 p.m.) to enable the customers savor different flavors and textures of Japanese cuisine without cracking their head to order from the wide varieties of ala carte menu.
We tried the set c, which was good enough to share among 3-4 pax, featuring an array of scrumptious Chuka dishes (Japanese Chinese cuisine) with total of 13 different types including the:
Edamame (1 serving)
Aburi Char Siew (1 serving), Japanese roasted char siew served with marinated onion.
Chef Recommended Salad (1 serving)
Pork Loin Rei Shabu (1 serving)
Tori Momo Karaage (1 serving)
Crispy Shrimp Mayo (1 serving), this was one of my favorites, toasted crispy prawn served with creamy Japanese spicy mayo
Siew Mai (4 pcs)
Ebi Chili (1 serving)
Utsunomiya Sui Gyoza (5 pcs), the Japanese boiled minced pork dumplings.
Garlic Fried Rice or Mini Ramen (3 servings)
Sweet and Sour Pork (1 serving)
Dessert of The Day (3 servings), we had the Annin Tofu, a fragrant and smooth almond pudding.
Sesame Ball (3 servings)
For a limited time only, readers of FOOD Msia can print out this voucher to enjoy 50% off for Goku Raku Ramen’s homemade meatballs (RM5 5 pcs; RM9 10 pcs; RM17 20 pcs), an irresistible goodness of savory minced pork meatball with enticing sauce that made with sugar, white vinegar, and dark soy sauce.
Please note that this discount voucher only applicable at Goku Raku Ramen’s Mid Valley and Paradigm Mall outlets, not available to the Gurney Paragon outlet.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010