Minamo Ramen in Desa Sri Hartamas, KL
We’ve had our share of ramen bowls in Klang Valley. But the homely, yet rich, ramen from Minamo Ramen has topped our list for the best.
The recipe for ramen at this new Japanese joint in Desa Sri Hartamas, KL, is crafted by Chef Miyazaki, who also runs the Michelin Bib Gourmand-rated Soranoiro ramen joint in Tokyo. After 11 years of experience in ramen, the Japanese chef can make the noodles taste effortlessly good.
In a scene dominated by pork-based ramen, Minamo Ramen serves ramen with chicken broth, alongside pork-free a la carte dishes.
Ambience at Minamo Ramen
You’ve got to watch out for staff carrying hot ramen when going to the restroom at the back, as the narrow hallway is sandwiched between the open kitchen and seating area.
But honestly, we didn’t mind – it makes each dining area more spacious, and enjoying our ramen comfortably is what really matters.
Chef Takuya prepared our ramen during our visit. It wasn’t easy to catch a glimpse of his face, even in the open kitchen. The constant steam from boiling water obscured his face like the best kind of facial steamer.
Food at Minamo Ramen
Minamo Ramen opts for depth over variety, offering just three broths: Shoyu, Shiro, and Aka. Each chicken broth is meticulously prepared using soft water at a pH of 7.6, with highly precise simmering times of 5 hours 10 minutes, 5 hours 20 minutes, and 5 hours, respectively.
Noodles are also specifically selected to complement the soup, with various thicknesses and shapes that require different cooking times, managed down to the second.
The ramen comes in a set with three toppings presented separately, rather than piled together in the same bowl. Of course, nobody wants to clean up more bowls than just one. But the approach is to let you enjoy the broth in its purest form, before gradually adding the sides to unlock new flavours and textures.
Shoyu Ramen
Shoyu Ramen (RM30) is served with low-temperature cooking chicken slices, a Japanese omelette, and spicy sauce. The surface of the clear broth glistened with marbles of chicken oil.
The flavour was as chicken-forward and comforting as promised, balanced by the sweet-umami notes of Japanese soya sauce.
The noodles were angel-hair thin yet springy. Most importantly, they maintained such an “al dente” texture from start to finish. The low-temperature cooking chicken slices should also be well celebrated because they were lean yet super soft with zero fibrous texture.
Aka Ramen
Aka Ramen (RM30) broth is cooked with house-mix spices, chillis, and tomatoes, served alongside assorted vegetables, roasted chicken, and coriander tom yam sauce. The spice level was mild, especially for our Malaysian tastebuds. It was a shy whisper of heat but still delivered an assertive burst of flavour.
The roasted chicken was incredibly tender with a sweet and smoky taste reminiscent of satay. It was already delicious on its own.
The condiments – chilli sauce, pepper, and kombu vinegar – on each table aren’t just for display. We added some kombu vinegar to our ramen and it was amazing. The tanginess of the vinegar cut through the savouriness like a knife, making each spoonful even more indulging.
Shiro Ramen
The menu says Shiro Ramen (RM30) has “a collagen-rich soup”. We usually take such claims with a grain of salt, but this one was touché. The chefs crush the chicken bones every 10 minutes during the cooking process to extract all the flavours – and collagen.
Our Shiro Ramen cooled slightly, being the last bowl we savoured. A glossy, gelatinous film formed on the surface, but with a quick stir, the soup turned to a creamy and silky texture, much like mushroom soup.
Minamo Ramen should also label the dish “protein-packed”, as it is served with an onsen egg, low-temperature cooking chicken, and aosa seaweed. The runny yolk blended into the broth created the kind of hearty, soupy ramen we crave on a rainy day.
Sides: Coriander Salad & Grilled Gyozas
Sides are often small plates we nibble on throughout the meal, but we devoured their Coriander Salad (RM13) as soon as it was served.
The lemon dressing was the belle of the ball, bringing vibrant and exciting flavours to the mix of coriander, tuna, and onions. This dish deserved our full attention.
And that was how a plate of leaves won our hearts over the meaty Grilled Gyozas (RM10).
The gyozas were decent overall, filled with minced chicken and cabbage. The skin was nicely grilled to golden brown and slightly crispy, but in certain parts, it felt a tad thick and doughy.
The verdict
We didn’t take any food away from Minamo Ramen because everything we ordered was swipe-clean-worthy. But here’s our takeaway: when you’re working with just a handful of ingredients, the preparation and cooking has to be impeccable – otherwise, your dish can easily fall flat.
Minamo Ramen rose to the occasion, and nothing felt ho-hum.
They don’t need a variety of items to shine. The three chicken broths and al dente noodles are enough to attract slurpers – oh, and certainly the zesty coriander salad.
Address: 38-G, Jalan 24/70a, Desa Sri Hartamas, 50480 Kuala Lumpur
Opening hours: Sat-Thu 12pm-2pm, 6pm-9.30pm | Fri 12pm-2pm, 5.30pm-9.30pm
Contact: 012-572 3703 | Minamo Ramen Instagram
Photography by Hans Leong & xinyeegoh.
Cover image adapted from: TheSmartLocal Malaysia