Dining

A guide to enjoy the best of Aori Ramen, Pavilion KL

Trust us, this is a place all foodies need to try (even if you have to queue for an hour!).
Reading time 4 minutes

We have been waiting with bated breath for almost a year and finally, Aori Ramen has opened its doors in June 2018 at Pavilion Kuala Lumpur.

Owned by Lee Seung-hyun aka Seungri (@seungriseyo) of the legendary BigBang, Aori Ramen is a Japanese ramen franchise that was first launched in Seoul (quite a funny fact, if you think about it) and now grown to international fame.

The brainchild of Seungri, the successful franchise has finally its first outlet in the Southeast Asian region at Pavilion KL and we were one of the lucky few to get a taste of it prior to the opening.

Whilst being a Korean-owned franchise, Aori Ramen stays true to its Japanese roots, with an interior that mirrors ones we often see in Japan, comprising mainly of individual booth-styled seatings and a small number of tatami-styled table seating areas for groups of six and above.

When it comes to its menu, Aori Ramen offers a very concise and curated list of dishes with only two Ramen options and a handful of sides and toppings.

Using a rich pork-based broth and signature 1.1mm Hoso noodles, Aori Ramen is unlike most Ramen joints you see in KL as they serve their ramen with barbequed pork slices, which are more crunchy in texture and more fragrant, instead of the regular chashu that we are accustomed to.

In light of that, why not let us present to you a step-by-step guide to best enjoy Aori Ramen?

Step 1: Ramen

As we've said, there are only two Ramen options: Aori Ramen Lite and Classic Aori Ramen – both consisting of pork broth and the secret Aori Ramen sauce.

For the Lite ramen bowl, it with two simple toppings of marinated barbequed pork slice and Japanese onions, while the Classic features a luxurious bowl with more barbeque pork, Japanese onions, marinated soft boiled egg, dried seaweed and marinated bamboo shoot.

If you're looking for a hearty meal, the Classic is a go-to, but if you want a personalised version with your preferred ingredients, go for the Lite and add-on your desired toppings.

Toppings include seaweed, onions, beansprout, bamboo shoots, Korean leek kimchi and pork slices.

You can also request a specific level of spiciness for your broth (ranging from level 1 to 5, with 5 being the spiciest), which has similarities to the classic kimchi ramen that you can find in Osaka

Step 2: Rice, Egg, Pork & Broth combo

With the bowl of ramen, we always recommend trying a side of fluffy white rice, which you can eat with the remaining broth after your noodles.

So for those with smaller appetites, the Lite version is the perfect portion with the white rice.

For the white rice, pour in the broth and add an additional side of soft-boiled egg and barbeque pork slices for that oh-so-satisfying finish to your meal.

And if you feel like you can take on more, then start with the Classic bowl and finish off with rice, you wouldn't regret it.

Step 3: TKG Bowl

If you think white rice with broth, egg and pork is not your cup of tea, then you can opt for the TKG rice bowl.

TKG (commonly known as tamago gake gohan) is essentially a premium Japanese version of our much-loved Chinese-styled soy sauce and mincemeat on rice.

On the bowl, you'd find white rice served with a runny egg yolk in the centre and topped with dried seaweed flakes, mincemeat and Japanese onions.

And we can say that this simple yet succulent dish is worth every single extra calorie. it is the perfect guilty pleasure for all.

And ending the sumptuous meal, why not grab a bottle of Asahi beer for that refreshing finish on your palate? We guarantee 100% chance of decadent food coma for all, with this combo of ours!

Aori Ramen is now opened in Lot 6.36.00, Level 6, Pavilion Kuala Lumpur.

For more information, you can call +603 2110 1700 or email aoriramenmalaysia@gmail.com.

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dining
pavilion-kl

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