Wednesday, October 31, 2012

Yamagoya Ramen, SetiaWalk @Puchong: The 1st Original Kyushu Ramen in Malaysia




It’s a Big Ramen Player in Japan!

Serving Hakata-style ramen, Yamagoya Ramen has landed on our Malaysian shores! With a staggering 22 types of ramens in Japan, Hakata-style ramen is characterized by its thin ramen noodles served in a milky white thick broth named Tonkotsu. Hakata ramen is usually savor with condiments like pickled red ginger called benishoga, spicy pickled mustard greens called karashi takana and sesame seeds to differentiate itself from other types of ramen.







Proud to be the first to serve Kyushu ramen, Yamagoya Ramen now has two branches at Solaris Dutamas and SetiaWalk in Puchong. Our foodies congregated at the latest outlet SetiaWalk for a taste of Yamagoya’s Hakata-style ramen. Echoing its original outlet in Solaris Dutamas, Yamagoya Ramen is dressed up with signature red, black and dark wood. Ambience is comfortable for diners to enjoy some slurping sensation. There is even a private room in the restaurant.







The open kitchen allows some curious folks a peek at some ramen action while the long bar is filled with sake, syochu and condiments. I like how the warm yellow lighting echoed the dark street alleys of Japan where these ramen kiosks would hang out dishing out piping hot bowls of noodles to diners.







As mentioned, it’s not Hakata-style without its distinctive pickled red ginger, pickled mustard green and sesame seeds.







Since there were so many of us, we practically ate the whole menu of ramens and some sides!







If I have to rave at one particular side dish, Fried Chicken (RM11) was The One! It’s a very common dish but the chook was just Perfect… golden crisp with juicy tender meat, rendering a luscious salty note.  Using only dark meat, we could not get enough of this. It took four plates of chicken to satisfy our addiction and yet we craved for more…







The Fried Chicken didn’t need anything else… mayo or cabbage… reorder please!







Gyoza (RM11) was sufficiently good. Pan fried to crisp one side while nicely steamed on the other, the little potstickers were stuffed with moist minced meat filling. One of the better ones I had…







Then it’s on to the journey of paying homage to the ramen, Yamagoya Ramen.  As always, there will be a star, a signature, a masterpiece to show off. In this case, it happens to be Mukashi Special Ramen (RM24) where a little of everything goes on the house made noodles. You get the must-have pork Cha Siu, soy sauced egg, shredded black wood ear, braised bamboo shoot, seaweed, blanched bean sprouts and scallion. All these are nicely arranged and swimming in a bowl of cloudy rich broth boiled for hours to show the love of porky bones.







Ah yes… it is due to those hours of simmering loads of primarily pork bones to expel its rich bone marrow goodness into the much loved broth. A few sips leave a sticky sweetness on one’s lips. Well how about the ramen? House made on daily basis, the thin noodles are boiled quickly before being dunk into the broth to seep up the goodness. Sufficient again but to my preference of taste, I actually prefer a thicker noodle for more bite. In fact, it was the broth that stole the show here at Yamagoya Ramen.







Most of the other variation of ramen uses the same broth, much to my happiness. Carnivores would be please to go straight for the pure meat Char Siu Ramen (RM24). The pork Char Siu is on a thinner cut but is beautifully soft and melt-in-the-mouth upon a bite. Six pieces, all show downed in a circle for maximized pork effect. Need a little change? Yamagoya also serves order of side Pork Char Siu (RM11) or Char Siu Rice (RM11).







The Koreans are everywhere, even at Yamagoya Ramen. Making its presence is the ever famous Korean Kim Chi in Kim Chi Ramen (RM22). Pumping up the broth to a tangy and spicy affair, I adored this. The broth is just nicely balanced for a spicy fanatic foodie like me. In fact, I believed I hogged this bowl that night… oops… now the secret is out to who ate all the Kim Chi Ramen!







Miso Ramen (RM24) is dedicated to those who love the taste of miso. I thought it was a bit salty with the addition of the miso paste but flavor notes are comforting from its fermented bean paste.







Another hottie on the list, Spicy Tobanjan Ramen (RM22) is served with a side of dark fiery dollop of Tobanjan chili. Non-spicy foodies beware… the spicy chili really kicks up the spicy level. One can adjust accordingly since the chili is on the side. Me? I polished off this chili and asked for another one.







Classic Yamagoya Ramen (RM19) is served with Takana Pickles (RM3) as an add-on. The spicy pickled mustard provided another variation of flavors to the noodles. I added a little pickled red ginger and some crushed sesame seeds to this for extra taste. Nothing impressive as I simply prefer other ramens over this one.







If there is a ramen that fits the word Panache, it would have to be the reckless courage of flavors in Black Garlic Ramen (RM22). The broth is darkly colored from the roasted black garlic, ensuring that its robust garlic flavor is presence at first sip. I detected a smoky taste in the extra creamy and extra garlicy sensation in this one. This is the one that got the most attention and the most ravings from others that night. In fact, they fought over this till they forgot the Kimchi Ramen… J







I never had ramen fried so it is my virgin taste of Yaki Ramen (RM15). Simply stir-fried with lots of vegetables, the ramen is fairly on the sweeter note probably due to the cabbage. Good effort for the dish despite its simplicity.







If any of your diners are not into Ramen, fear not! They can order the Fried Rice (RM10).







Yamagoya Soy Sauced Egg (RM4) was executed to near precision that night. The soft silky egg yolk still has a bit of wobbling goodness. I hope they can maintain the consistency for this egg because it’s a crucial element in my ramen book. Yum!







A delightful dinner warmed the tummy with soothing rich broths. Yamagoya Ramen shined in the broth department with a well-balanced broth, rich enough to make me satiated while not overly salty. As with most ramens, you need to slurp up this bowl fast because once the broth gets cold, it can a bit oily in the mouth. Yamagoya Ramen also practices the ‘kaedama’ system where one can order extra servings of ramen at RM4 to add on to the broth. Other dishes in the menu are Pork Katsu (RM18), Katsu Curry (RM30) and Rice Ball (RM5) which will be available soon in this branch. Make sure to order the Fried Chicken and hog it to yourself!





YAMAGOYA RAMEN

SetiaWalk, Puchong
C-8-G, Block C, Setiawalk,
Persiaran Wawasan, Pusat Bandar Puchong,
47160 Puchong, Selangor.
Tel: +(6016) 291 7775 / +(6012) 306 7552

Publika, Solaris Dutamas
A2-G2-8, Solaris Dutamas,
No.1, Jalan Dutamas 1,
50480 Kuala Lumpur.
Tel/Fax: +(603) 6206 2220





10 comments:

  1. Yummmm!!!! Looks good...but Puchong, so far! Nobody to take me there, very jammed the road leading to the area, I hear. :(

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    Replies
    1. Fear not.. there is the original branch in Solaris Dutamas in KL... else I will bring you there... :D

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  2. I love the texture of the noodles here.. but i find the soup a tad too oily for my liking. =)

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    Replies
    1. yes, I also think the soup was a tad too oily but I was so busy taking pic, it got cold so I thought that it was the reason for this... did you try the Fried Chicken?? :D

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  3. Yamagoya Ramen, I kept hearing the advertisement on My FM :-p
    I see the ramen portion is quite big..am I right?

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    Replies
    1. did they advertise on radio? :)

      Its a good size for a big eater....hehe

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  4. Oooo the fried chicken sure looks good! Yummers.

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    Replies
    1. it is Yen! we just kept ordering more... lol

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  5. I love the chicken but can't take more, will sore throat after that >.<

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  6. lucky for me I can! never mind... good things are meant to be savored just enough... :P

    ReplyDelete

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