LWIN LEE | UDON-YA SAN RESTAURANT @ PANDAN INDAH

Having been in operation for just 3 months now, Udon-Ya San has been getting affirmative feedbacks from foodies around who have tasted it and is bound to persuade your palate over with its freshly handmade udon. This place also reminds me of another warm neighbourfood udon house; Sanuki Udon (= 

As most of us are well aware of, our Japanese cullinary tomodachi really puts lots of effort and emphasis on the whole methodology of udon preparation. The fact that noodles are prized more for their texture, the udon noodles, rather than passing the dough conveniently through a pasta machine, is manually cut into thin strips that resulted in some irregular sizes but remains novelty gratifying.

Casual and laid-back atmosphere feels the air, adorned with kimono-like fabric illustrations at one side and the other is embellished with small wooden boards with calligraphically written names.

The menu at Udon-Ya San is pretty simple and straight forward, nothing complicated to confuse your taste buds, but would certainly amuse you with its decent line-up of their homemade udon noodles and side dishes. Those comfort food are set at a truly affordable price, hence definitely appears welcoming to any udon lover.

While waiting the udon to be served hot by Chef Anson Leong in the kitchen, we first quench our thirst with these refreshing citrusy drinks. I personally enjoy the passion fruit juice more for that teeny sour-sweetness kick it brings.

Passionfruit Plum (MYR 5)

Cucumber Lime Juice (MYR 4)

Lemongrass Lemon (MYR 5)

Soon, the night kicks off with the awaited goodish fares to fill your starving tummy (=

We started off with the traditional recipes originally before cooling down the belly with some light and delish Japanese side dishes, all freshly crafted by Chef Anson Leong.

Tsukimi Udon Soup (MYR 7)

These silky udon noodles are liberally served in a bowl of hearty kakejiru, topped off gleefully with a handful agedama sprinkles. The bonito soup base is already a joy by itself for it has  been thoroughly simmered to get that flavourful broth. Simple but yet deeply satisfying. Also famously known as  the "Moon Viewing Udon" back in Land of the Rising Sun.

Tsukimi Udon Dry  (MYR 7)

Opposing to the kake udon that comes in dashi broth, this bowl of slurpy strips are mildly flavoured with shoyu and mirin; one of  the Japanese staple condiment, before greeting the diners with some helping of wakame (my fav!), chopped scallions, toothsome onsen egg and dashes of light tenkasu. The mirin actually helps to heighten up the flavor by striking a balance between salty-sweetness with a hint of fruity acidity. It’s actually quite appetizing in fact.

Some house-blend chilli paste for some extra spicy thrill!

Curry Udon (MYR 8)

Here comes the kare raisu that is so synonymous with our Japanese folks. Widely consumed with softly-cooked soft carrots, sweet onions and generous portion of fragrant scallions too in the savoury curry of lighter tone, thus less spicy compared to its other Asian types. This particular gravy has been tastefully enhanced with spiced sweetness by its passionate Chef Anson Leong.

Mentaiko Udon (MYR 14)

One of the best highlight in this review session. A bowl of Japanese wheat noodle, with each strand coated gracefully with inhouse cream recipe, splendidly elaborated with bounteous mentaiko. This marinated cod fish roe allows you to bask in the lusciousness of each roe gently dancing and popping in your mouth, and before you realize, your gustatory sense  has been well pampered with oceanic wonders. Ah, hard to put into words here but you just got to try it out yourselves.

Carbonara Udon (MYR  9)

Another noteworthy dish that involves tedious effort behind. This Western meets Japanese culinary infusion is dished out with its inhouse cured pork slices or otherwise more familiarly known as pancetta, served atop the homemade udon and spiced up with some oregano herbs. Both aroma and taste wise are very convincing, accompanied by the chewy and tender pan fried meat that contributes tad brininess.

Salad Udon (MYR 8)

It kind of blows my mind when I first learn that the udon is part of this salad bowl. Unlike the conventional green salad, this udon proves to be equally palatably promising for the freshness that comes with this chilled recipe.  Love the crispiness and freshness of the salad combination  that render more zest to it. According to Michael Wong (Manager of Udon-Ya San), this seemingly unpretentious bowl is also currently making wave at any convenience stores in Japan.

Goma Salad

Before calling it a day, some snacks to fulfill the dining experience the Japanese way :)

They do make great bites and not too sinful nosh (=

Assorted Vegetable Tempura (MYR 4)

Battered and deep-fried vegetable tempura, served with tasty dipping sauce (tentsuyu) with a tinge of ginger taste as well.

Kakiage (MYR 3)

A cylindrical compilation of assorted julienned vegetables with its visually-teasing stacking style.

Tonkatsu (MYR 6)

For this tender meat, premium panko is used for that memorable bites!  This Japanese breadcrumb coating literally melts when you pop it into your mouth even you have yet to sink your teeth in it. Only later got enlightened by the amiable chef who says that these panko came fresh and frozenly imported to retain that light and pillowy fluffy melt-in-your mouth texture. Skeptical? Try it out! (=

Chicken Katsu (MYR 5)

A non-so-porky person could opt for this chicken version. Lightly coated with breadcrumbs outside but remain juicy inside. Comes with a special dipping of mustard-inspired relish. Don’t be fooled by it as it could easily be mistaken as wasabi flavor, hehe.

Chicken Karaage (MYR 4)

Want some fuller and hearty bites? Then this fried chicken thigh might live up to your expectation. The chicken meat is well-marinated and exceptionally tender due to the fact that the meat is sourced from higher-grade  supplier to ensure the finest quality. Something new to me.

Ajitama (MYR 3)

For this love-by-all deary, only free range egg is used, thus explains the more intense yolky color and much more humble size in comparison to those served at other Japanese restaurants. Served with smidgeons of inhouse-crafted sesame oil together with scallions, you couldn’t ask for more, ooishi!

In a nutshell, this classic Japanese dish remains popular in many places of the world and current diversified taste bud fad has even given these noodles a great fresher lives with various inventive fusion recipes created for it to cater the gourmands. Glad to know that now you don’t have to travel all the way  to the Japan to appreciate these authentic homemade udon that effortlessly warms the soul, but just head over here  one of these  days to try it out yourselves ( =

Udon-Ya San is located at Pandan Indah, opposite Old Town White Coffee that is also in the vicinity of Cempaka LRT. Therefore, you can look forward to filling your bellies with affordable and unpretentious bowls of homemade udon noodles!

Arigato gozaimasu and gochisōsama deshita!

Location:

65 Jalan PandanIndah 4/3A,Pandan Indah 55100 KL

Contact: 011-1310-4182

Hours: Lunch 11:00am - 3:00pm

             Dinner 6:00pm - 10:00pm

            *Closed on Friday

Website: https://www.facebook.com/pages/Udon-Ya-San-Noodle-House-Pandan-Indah/780782468631530

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