I headed down to Santouka Hokkaido Ramen in Tokyo Street at Pavilion a couple of days ago to check out their acclaimed premium pork cheek and ramen goodness.
Santouka Ramen is an actual franchise from Hokkaido in Japan and I heard a lot of interesting anecdotes about it from Julian and Inggrid.
Roasted Premium Pork Cheek (RM 17)
This came heated in a ceramic mesh. Santouka Ramen also has the same treatment for char siu but I found the pork cheek to be slightly better. It still maintains its juiciness despite the thin slices and the tender pork cheek comes encrusted in charcoal goodness.
Next up came the parade of the different ramen they have:
This is translated as “salt” although it is best described as the original taste of the pork infused ramen base. It’s my favorite, hands down. It comes with a small ume (plum) on top.
An side order of gyoza to go with your ramen.
This is the soy sauce version, which tastes pretty good if you like a bit of saltiness to your ramen. I still prefer the shio though.
Yup, you know what this is…it’s just like what you’ll expect – ramen in miso (fermented soybean) soup.
This adds a twist by adding a bit of spice into the miso soup. It’s quite interesting but can be overwhelming to the palate if you’re looking for more subdued ramen bases.
Each of the ramen bowls comes with char siew and a sprinkling of sesame seeds – the number of slices and amount of noodles differ according to the size you’re ordering. The prices are RM 22.50 (Small), RM 25 (Regular) and RM 29 (Large) except for Kara-Miso Ramen which runs slightly higher (add RM 2).
I highly recommend you order Santouka Ramen’s specialty – Tokusen Toriniku Ramen. That’s Premium Pork Cheek Ramen and they only have a limited quantity per day since you can only harvest about 200 to 300 grams of pork cheek per pig.
The Premium Pork Cheek Ramen (RM 36 for Regular) comes with a side of tender and decadently fatty pork cheeks slices. It’s different from the roasted premium pork cheeks and I found that I enjoyed this one more. The pork cheek slices goes well with the ramen and absorbs the flavors of the ramen base perfectly.
Don’t forget an order of their famous Komi Tamago (Flavored Boiled Egg – RM 2). This decadent slice of heaven is a boiled egg that has a semi-runny yolk. The flavor and texture is orgasmic and you have to order at least one or two to go with your ramen. Guaranteed satisfaction for all egg fans.
Thanks for the lunch! I will definitely be going back for the melt-in-your-mouth pork cheek, shio ramen and komi tamago (the breakfast of champions).
- The broth gets tested every single day coz the amount of fat per pig is different
- The ramen at Santouka Ramen is “al dente” coz that’s the way it’s supposed to be in Japan
- The komi tamago had more than 50% wastage when they first started making it
- Santouka Ramen actually had the owner and chef from Japan come over to ensure quality control
- The chopsticks are even tested to make sure it doesn’t have a smell and grips the ramen properly
- Each bowl of ramen is prepared individually
- The char siew meat must face you when they serve the ramen
- It started 23 years ago and Santouka Ramen has the same bowls and pretty much tastes the same all over the world
Tori Karaage – some good ol’ fried chicken as the appetizer.
Tokyo Street, Pavilion KL
Lot 6.24.03, Level 6, Pavilion,
168 Jalan Bukit Bintang,
55100 Kuala Lumpur,
Tel: +603 2143 8878
Want dessert? Head over to Suchan for some awesome cakes. I actually bought the previous offer from MilkADeal and the cakes are superb!
Grab the offer while you can! 🙂