Ra­men Re­nais­sance

From al­ley­way to restau­rant, stim­u­late your senses with the noo­dle broth mak­ing its in­ter­na­tional mark in the culi­nary world. By Emmilyn Yeoh.

Harper’s Bazaar (Malaysia) - - Contents -


You’ve heard ru­mours about the queue, and you must be won­der­ing, how good can Ja­panese ra­men from a Korean pop star be? Well, the brain­child of K-pop sen­sa­tion Big Bang’s Lee Se­un­gri, Aori Ra­men, ex­ceeds ex­pec­ta­tions. Here, the ex­pe­ri­ence starts with a seat at made-fa­mous-by-Ichi­ran booth-type coun­ters—iso­lated enough to eat “undis­turbed”. Im­merse your­self in the ex­pe­ri­ence as you wait for your lus­cious ra­men to ar­rive through the noren cur­tains be­fore you. The prize is the Don Kotz Ra­men, which con­sists of rich, creamy, and umami tonkotsu broth, silky noo­dles, lightly charred pork slices, perfect soft-boiled egg, and myr­iad sup­port­ing acts such as mar­i­nated bam­boo shoots and crisp sea­weed. Aori Ra­men, 6.36.00, Level 6, Pav­il­ion KL. Tel: 03-2110 1700

Solo din­ing booths at Aori Ra­men, for gas­tro­nomic plea­sure in pri­vate iso­la­tion

The sig­na­ture, highly cus­tomis­able Don Kotz Ra­men

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