That was a good lunch, our ramen craving appeased, we left happy!
Unlike its counterparts, Bari-Uma has an affordable menu but persistently serving authentic and addictive ramen.
There are several lunch set options, but the star of the show is the Bari-Uma: Ramen in pork flavoured shoyu soup with thick-cut flamed chashu. The set (RM29.90) comes with edamame, two pieces of pan-fried chicken gyoza and green tea. The soup is made from herbs, pork bones, chicken feet, high quality soy sauce and other ingredients, boiled for over 10 hours to extract maximum flavour. The result is a super rich, creamy and thick broth, which diners will slurp to the last drop. The ramen is fresh and springy as well, with just the right amount of al dente bite, and the thick cut chasu had a smokey, slightly charred taste, with a good balance between the lean and fat.
The Ajitama Uma (RM27.90). Ooooohhhh.... I loved the smoky flavor of the pork flavored shoyu soup and the flamed chasu! The portion of ramen was very generous. It was so filling.
Ajitama (seasoned soft-boiled egg) Ramen - MYR25.90++ (MYR30.20 nett). One whole soft boiled egg (not cut) is included. Will satisfy any Ramen lovers
The Chicken Ramen (Tori Ajitama-Uma) @ RM21.90 was much lighter. Love the broth. The chicken was tender and soft. It was simply delicious.
Here's the location.
Nori Tama-Uma (RM27.9++) Crowned with three pieces of nori, this ramen looks really eye catching. The scrumptious broth which is really super rich made up for the slightly overcooked ajitama (flavoured egg) which is supposed to have a not-so-cooked yolk with solid egg white. Love thick broth? you’d slurp all these down.
Compared to other tonkotsu ramen in town, Bari-Uma’s version has a darker looking broth that packs a strong, salty and porky punch. The shop’s signature ramen is Ajitama-Uma @ RM25.90 that comes with the typical toppings such as thick-cut flamed chashu, egg and bamboo shoots. While ordering, you can also tell them how you like your noodles done: regular, soft or underdone to suit your preference. Served piping hot, the soup maintains a consistent flavor all the way to the very end. It was undeniably delicious and the only minor gripe I had was the slightly-overcooked egg.
I just cannot imagine the broth in Japan which I find it already so concentrated and creamy for any noodle soup never the less it's really unique and by the way this is the signature dish of Bari-Uma Ramen. I chose Ajita-Uma as it comes with an egg that is hard on the egg white but half cooked in the york. One has to be really skillful to make such egg for this dish. There are choices of how you want the ramen texture to be....soft to springy... I like it springy and chewy.