They offer 2 types of soup base which is Tonkotsu (by boiling pork marrow bones) and Gokuraku (by boiling pork marrow bones, chicken and fish together). The soup base is really flavourful because they boiled it for 48 hours.
For ramen, there are 2 types as well which is the thin and thick noodle. Thin ones will accompany Tonkatsu which the soup texture is lighter. Thick noodles will be matched with Gokuraku soup base which is with a thicker texture.
Nitamago Tonkotsu (RM17.90)
Kuro Tonkotsu (RM17.90)
The ramen made from high density flour has a springy texture and keeps me wanting to chew more. Simply can't resist slurping the ramen, chewing it and have a sip of the soup base together. The portion of ramen was very filling.
I love how they serve the egg which has a soft gooey texture of egg yolk being different from other ramen restaurants. It was adequately flavoured too. Not too salty from the soya sauce.
Both types of soup bases tasted genuine from the long hours of boiling. Gokuraku soup base has a thicker texture as it is boiled with 3 ingredients mentioned above. But we felt thirsty after meal wondering it might be the MSG added to the soup.
Holding a private party? Fret not as there is a private section as a venue for your event.
Goku Raku Ramen