This has tender salmon slices like a poké bowl, pork and egg like dry pan mee, veggies and seaweed like bibimbap but packs a devastatingly concentrated punch of umami in the creamy sauce like no other. Like it’s so good other ramen would bow to it, kiss its feet and call it dad.

As you finish the ramen, the chef will swoop in and offer a scoop of rice, you know, to soak up all the gravy and meat like you would with curry and white bread.. and boy is it glorious. There’s also house made konbu vinegar to lighten up the dish should the creaminess feel too overpowering.

The place is a cafe-like hole in the wall place ran like a tight ship by a group of chefs in an open kitchen. As such, the ambience is not uptight at all and y’all can afford to be a bit cincai. Prices on average are rm 21-35 or more for the really epic stuff