It’s really ramen - finally: Raijin Ramen Bar thunders into REXKL this month, serving very enjoyable bowls and excellent skewers.
Friendly founder Larry harnesses his hometown Sekinchan’s catch of sea prawns to craft tender shrimp balls for Hakata-style thin noodles in slow-boiled, sweetly mellow pork bone broth, its creaminess buoyed by kitchen-blended green chilli paste for a Southeast Asian twist.
Familiar ramen favourites are also available, including original tonkotsu and black garlic, served with sous-vide shoulder chashu. Larry formerly worked at omakase eateries in KL, so he succeeds in fine-tuning clean, balanced flavours.
Kushiyaki is a must here - we’ll stick our necks out for pork neck and chicken neck, juicy and sultry, plus bouncy chicken heart, luscious liver, pork belly to chicken thigh and skin, seasoned and scorched impeccably.
