Overall lunch experience here at Menya Miyabi did not leave a good impression.
We ordered one of their best seller ramen “Miyabi Shoyu Ramen” RM23.50 serves in a thick brownish soup made with fermented soybean, ramen noodles, braised eggs, char siew, and flavored bamboo shoots. We are rather surprised to find out that the ramen noodle used is dan-dan noodles (担担面) which produces chewier texture, soyu broth tasted like being stir-fried before, very enriched with the fragrant aroma from the wok (锅气). The Miyabi Shoyu Ramen was delicious except the aftertaste for being too salty, the chef might have neglected that we do not have the winter season (heavy flavor) in our country perhaps? 😉
The classics topped with onion, bamboo, slices of tender meat and most importantly and interesting surprise of a good textured and perfectly cooked noodles- we hardly get good noodle texture without a gentle reminder to the chef, that some of us in Malaysia do like the real deal of springy from ramen noodles. While there are some with thicker and more flavourful broth, the rest of the bowls of the order didn’t quite make it to please or pass the musters for value and depth of flavour. The rest on the table seemed to unhappy with the rest of the ramen choices. All Assari Sio Ramen (RM23) , Tonkotsu ramen (RM 25) and Yaki- Miso Ramen( RM 25 ) were either lightly seasoned or
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Yet, still a good place to have a great slurp down. If you are up for the challenge, do visit this fine establishment.
Ramen lover rejoice! One of the newest ramen noodle house has made its way to Sunway Pyramid. Originated from Japan in with four of it's outlet in Hokkaido, and another branch in Penang.
Menya Miyabi serves truly Japanese ramen from Hokkaido, Japan and this is the 5th outlet after establishing 3 in Hokkaido and one in Queensbay Mall in Penang. The ramen was wholly made by its own factory with the guarded recipe from Hokkaido, of course!
The noodles here had an egg yolk-yellow colour, a natural colour that's not like some bright-yellow, artificially-coloured noodles. Although a little shorter in length than I was expecting, it had a chewy-yet-firm texture similar to pasta cooked al dente. Combining the flavours of the complex soup, perfectly cooked noodles, half-cooked egg and pork slices that fall apart in your mouth, the Yaki-Miso Ramen was definitely a feast for the senses.
日本拉面的种类非常多,而且不同的地域有不同的口味,北海道最有名的是味噌拉面,口味比较重