Mikaku Ramen @ 1 SHAMELIN Shopping Mall, Cheras

Am indeed grateful and happy to be part of the many successful epicurean adventures with OR Malaysia again! Where on earth that you could savour at least six types of ramen spread at one go, a couple of hot stone bowl recipes, some Japanese snacks as well as a live demo from the very own friendly chef from Mikaku Ramen on how to make your own California Roll? Already start to get drooling? Let’s wait no more and get roll down on what this trendy and cozy restaurant has got to offer you : )

This is the sneak peek of their kitchen. So much so I wanted to go in to learn some skills from the chef, but I guess I have to put that plan on hold as it seems to be a restricted area to visitor, hehe. Anyway, they do have a very clean kitchen and everything seems to be spick and span, which is the basic requirements for a hygienic kitchen especially in any eatery.

Shio Ramen

We started off with the plainest fare first, Shio Ramen, so that we could savour the real taste of the most common salt soup base in Japan, but also one that requires vast experience and skills. The secret lies in the broth which need to be boiled over at least 7 hours to ensure all the essence from the pork are fully infused into the soup.

This fare comes with the slices of succulent roasted pork, which resembles bacons, boiled egg with the gooey golden yolk, some seaweed to add some sweetness to the salt base soup, and then topped off with some fragrant scallions. The noodles are very springy and have done a great job in tickling my palate. The ramen fare overall is scrumptious and done just nice, not overly salty. Ooishi ne! ^_^

Shoyu Ramen

After some ice breaking session, soon Shoyu Ramen come greeting us. Everyone is eager to try out the shoyu-base ramen which is deemed to be the signature dish over here at Mikaku Ramen. Similarly, it is also served with nicely sliced roasted pork, boiled egg, scallions, seaweed and some julienned bamboo shoot. The pork is flavourful by itself, perhaps adequately marinated by the experienced chef. This shoyu version of soup is more savory taste than the earlier clearer soup of salt-based. It is said that the broth used for all the ramen has been boiled over long hours, until the soup turn milky and is enriched with the natural sweetness of pork bone. Needless to say, the soup taste awesome  as only fresh ingredients are used without any artificial flavoring.

Miso Ramen

Next to join us is this delicate broth Miso Ramen. It’s distinguishable with the miso taste that pamper your palate with light beany aroma. It is equally great and tasty! But at first sight, it could be mistaken as light curry me, hehe. This Miso Ramen is serviced with flavourful  minced pork, some thinly sliced black fungus, bean sprouts  and garnished with sliced leek. The beans sprouts are really pulpy and really goes well with the addictive miso soup alongside with the many types of greens being included. Definitely one of those hearty meal you could indulge in.

Gekikara Ramen

This Ramen is prepared in a spicy hot broth that is indeed  very aromatic with the spices. It isn’t very spicy although its appearance might say otherwise :P More importantly, it is not too oily. Bear in mind that is ain’t like our Tom Yan Noodle for our Japanese tomodachi, is not really a fan for lemongrass (Which I just learnt from the chef ^^)

It is a bit sour but with generous addition of seafood like squid, prawns, baby corn, black fungus  and some  China cabbage to enhance the sweetness of the broth. The oceanic ingredients are very fresh and chewy, which in turns, help to bring out the aroma of the soup. Definitely not the usual ramen that you have known :D

Hiyashi Chuka Ramen

This ramen intrigues me the most! It’s very appetizing and I enjoy the mild piquancy of the ramen broth. The noodles is served chilled with assorted vegetables like bean sprouts, grilled pork, black fungus, julienned leeks, sweet corns and sliced omelette in homemade sauce. The chilled version makes the ramen noodles even more springy. The sauce has a mixture of sweet and sour taste and that really opens up your appetite! Hehe. Simply loving it! :D

Gomoku Katayakisoba

As this fare arrives on the table, the seafood aroma instantly waft through the air making the tummy even more gnawing, besides its splendid presentation. It actually has a close resemblance to “ Fried Kung Fu Noodle”  or  “Cantonese Fried Noodles” that we often see at oriental cuisine. The fried ramen is cooked with varieties of juicy seafood like squid, prawns, chicken fillets,  assorted vegetables especially China Cabbage which is very sweet and crisp. It helps bring up the overall aroma making it further more appealing!

Now that we come to the next session, Hot Stone Bowl Rice menu!

I always thought that hot stone bowl is only synonym with Korean, till I find out here. They do have a decent selection from you to choose from to tickle your taste bud.

Tori Teriyaki No Onsen Tamago Chahan

This bowl of rice is served with slices of delicate Teriyaki chicken fillet and then top of with hot spring egg. The chicken meat is very succulent and well marinated with the inhouse teriyaki sauce. Prior to eating, it is best to mix and stir the egg evenly with the rice so that each and every grain is thoroughly encased with the fragrant eggy aroma. The reason why the egg is 30% cooked is to cater to some customers who prefer their meal to be more properly cooked, according to Chef Leong Wong, who also prefer his bowl of rice to be slightly crispy should you left your rice unattended for quite some time as the bowl is still hot.

Yakisoba

This dish is pretty synonym with Japanese eatery. I always enjoy the aroma of fried noodles that are cooked with pork cutlets and vegetables in savoury sauce. But this fare turns up to be a bit different as it is served in a hot stone bowl. This gives the dish much more fragrance and this hot stone bowl would help to maintain an optimum temperature of the noodles so that it won’t get cold so quickly. Pretty unique!

Kanitama Chahan

This fried rice menu comes with a stuffed omelet filled with vegetables and crab meat, presented in the hot stone bowl. The delicate skin of the egg is then doused with some sweet and sour sauce to bring up the flavor and enjoyement.

When it comes to snacking time, it is always a joyful and a welcome one :)

Jikasei Gyoza

Touted as Mikaku’s best seller, these Japanese dumplings are freshly handmade with meat and chive fillings, wrapped with a thin layer of skin before being pan-fried till the skin is slightly crispy. Not to mention the juiciness of the meaty filling as well. Slurps!

Shake Aburi Mentai Yaki Maki

This sushi roll is undeniably yummy and delicious sushi. The rice roll is filled with lettuce, tomago and cucumber in between, and then topped off with a light touch of creamy salmon and cod roe mayonnaise, before delicately flamed to give that smokiness. I enjoyed the Mentaiko very much!

Soon, the food tasting is wrapped up with the demonstration by Chef Leon Wong, the man behind all these delectable spread. We are thankful to have his wonderful guidance on making our very own Temaki Handroll. Sugoine!

And for you guys who are curiously eager and would like to pay a visit here to discover more of their interesting and succulent menu, please head over to 1Shamelin Shopping Mall, which is conveniently located at the neighbourhood of Cheras. Hope you guy enjoy and have as much fun as I do! Cheers……….

Location:

Mikaku Ramen

C-G-03, Ground Floor, 1 SHAMELIN Shopping Mall,

100, Jalan 4/91, Taman Shamelin Perkasa,

56100 Kuala Lumpur.

Tel: 603-9281 3385 Fax: 03-9281 4552