Where is your favourite ramen place? I like mine in Kagura Ramen for its chicken soup base and Bari Uma Ramen for its tonkotsu based. When it comes to dry version of ramen, I like this one in Menya Hanabi that is dosed with a lot of ohmmp!
Menya Hanabi 麺屋はなび
Tucked in the busiest food hub in Sri Petaling, this ramen house is originated from Nagoya, Aichi Prefecture, specializing in Nagoya style ramen which is the signature mazesoba or also known as the soupless ramen.
Nagoya Mazesoba (Rm 21)
This bowl of ramen is different from the usual one as there is no soup in it. The springy ramen is topped with chopped green onions, garlic, seaweed, spicy minced meat, fish powder and a raw egg yolk. The minced meat is very well seasoned and spiced. A mix of everything gives an explosive bursting flavour like firework, just as its name “hanabi”. Indeed very flavourful!
Also, you may add a little of their homemade kelp vinegar for a refreshing flavour.
Do ask for a scoop of rice from the chef once you have finished the noodles and mix it the leftover of minced meat. This is the true way of enjoying mazesoba! Plus point, this small top up is FOC!
Here is how to enjoy mazesoba to max
Toroniku Nagoya Mazesoba (Rm 29)
The protein-fans must have, with added thick pieces of pork cha siu that is amazingly juicy and melt-in-mouth.
Wow to that glossy fatty layers of pork belly!
Shio Ramen (Rm 26)
If you are not a fan of dry ramen, opt of soup based ramen comes in Shio and Shoyu flavour of your choice. The noodles is thinner in this option, adsorbing the hot piping essence from the soup. Slurp!
Jikasei Yaki Gyoza (Rm 8)
Homemade dumpling was crispy on the outside and juicy on the inside with flavourful meat.
Menya Hanabi 麺屋はなび
No 16, Jalan Radin Bagus 6,
Sri Petaling, 57000 Kuala Lumpur.
Tel: 03-9054 6163
Weekdays: 11.30am to 3pm, 6pm to 10pm
Weekends: 11am to 3pm, 6pm to 10pm