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Sometimes we do crave for food and defiantely Ramen falls into one of the cravings and I am sure when this Hakata Ippudo open its door in Pavilion on 20th February 2013, there is a huge hype of it. Not only that, for this round they have come up something unique for us. I have often heard wine pairing and when I received an invite for Ramen & Cocktail pairing, this is surely something new!

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With this new style, IPPUDO hopes that the introduction of this new range of cocktails to its KL store will enhance the overall ramen dining experience for Malaysian diners and help them to discover this great alternative to the typical green tea or soft drink accompaniments.

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Calpis Hai – A ‘spike’ up yoghurt drink. One of my favourite drink to be mix with alcohol, is definately good. Sweet light milky texture with the sweetness of the shochu and light alcohol end. Just perfect.

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Hakata Momo – Bold & balanced with a hint of peach after taste

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From top left -> Clock wise

Hinode- Fruity & flavourful crafted with an after taste of citrus
Umeshu Limonatta – Classic Japanese plum wine blended with a zest from sparkling lemon juice
Hakata Momo – Bold & balanced with a hint of peach after taste
Sawayaka – Perfect blend of light refreshing freshly squeezed lime and the sweetness of rum with a slight fragrance of coconut

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Oolong Hai – Humbling earthy oolong tea with a touch of shochu

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Among the startes we try, I love this the best, Buta Karaage – Deep Fried Pork – Loin with special sauce. Deep fried to perfection that inside is not dry yet juicy and the sauce os perfect. Pair well with Umeshu Aranciatta with mild sourish end.

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Curry Cheeze Haru Maki – Deep Fried Curry Spring Rolls.
Best paired with: Umeshu Limonatta

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Serve in raw with special sauce added on the side. Ishiyaki Chicken – Grilled Chicken with leek in hot stone bowl
Grilled chicken with leek in hot stone bowl served with wasabi dressing and lemon citrus. Stir well in this hot stone and then you can pair it with Hinode or Oolong Hai.

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Salmon Katsu – Deep fried Salmon with Cheeze
Best paired with: Sawayaka or Hakata Momo

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Salmon Misoyaki – Marinated Salmon with Japanese Miso
Best paired with: Calpis Hai

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Before we are heading to eat our main dish which is Ramen, in between we were given a task. We are to create our own cocktail and winner for the night will walk away with great prize. We are given with 3 types of alcohol, mixer and some ingredients to finish it off.

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Then I come out with don know what I have mix and the girls are being creative, we name our drink 3 Girls & a Guy.

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We have 5 other contestant in the list and the rest all looks good.

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Judges in action with the chef of the outlet start tasting on the creation.

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Before we dine our Ramen, we are being serve with some fresh garlic and if you need it just add on. I find that it really add on the taste to the soup to be more fragrant.

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Shiromaru Motoaji
Original recipe Tonkotsu broth served with Hakata-style ultra-thin noodles and topped with belly chashu, bean sprouts, kikurage and spring onions, cooked expertly to produce a smooth yet classic Hakata ramen.
We personally love this best as the broth made me tasted its originality. Clear yet flavoursome, we could finish the whole bowl of soup!
Best paired with: Umeshu Limonatta

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Akamaru Shinaji
The 25-year old recipe requires slow cooking over long hours to achieve a perfect emulsion of oil and liquid, creating a rich and flavorful Tonkotsu that enhances the essence of pork-bone topped with Ippudo secret miso, garlic oil, belly chashu, kikurage, bean sprouts and spring onions. This version of broth carries a more pungent taste that stimulated our tastebuds even more.
Best paired with: Calpis Hai

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Spicy Karaka-men
The Karaka Men features Ippudo signature Tonkotsu broth and Hakata-style wavy noodles, topped with ground pork and our spicy Karaka miso for the spice that you crave!
Best paired with: Hinode

Its another great night for all of us to hang out again and thanks to Ippudo Malaysia for showering me this new experience. If you are hunting for their cocktail, my favourites are Hinode & Calpis high. Easy to drink and to pair with the food. Price range from RM 15 – RM 22 per glass as I find it pretty reasonable. .

Location:
Hakata Ippudo 一風堂
Lot C4.07.00,
Connection Level 4,
Pavilion KL.
Tel: 03 2110 6233
11am – 11pm (daily)

I guess most of you have read in many blogs about this new Ramen place – Ippudo Ramen, with so much hype at that time for the first 3 weeks after its opening. Till now I manage to pay a visit to this what so called famous ramen to many people.

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IPPUDO was founded in 1985 in Japan’s ramen capital of Hakata by Shigemi Kawahara, the internationally renowned Ramen King and CEO of Chikaranomoto Company, which encompasses some of Japan’s finest restaurants. There are over 65 stores in Japan, and globally in places such as New York, Sydney, Hong Kong, Singapore, Taiwan, South Korea and Shanghai. IPPUDO has become the most popular ramen restaurant over the years. Kawahara was crowned Ramen King in 2005 and holds a place in the Ramen Hall of Fame after winning the championship 3 times consecutively between 1995-1998, on “TV Champion Ramen Chef,” a reputable Japanese television show produced by TV Tokyo. (source from Ippudo)

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Interior of this shop is very much different compare to other ramen joints as instantly you can know that this place does not comes cheap. As right at the main entrance, this outlet also do have a bar area. I guess during the night, they do serve alcohol along.

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Love their second session of design that I would say more like the original dining area that design in contemporary yet ambiance of Japan eatery feel.

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Menu is pretty straight forward that only comes in a few pages. Most of them are filled with Ramen and some appetizers. My guess is correct that its surely does not come cheap.

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As we place our order, we were ask to choose our type of noodle Soft, Normal or Hard and I ask what is the best preferred. The guy answer Hard. Ended up order 1 bowl of hard ramen and normal ramen.

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I order Akamaru Shinaji  Special @ RM 36, slow cook till its a bit oily and liquid, creating a rich and flavorful Tonkotsu that enhances the essence of pork-bone topped with IPPUDO secret miso, garlic oil, belly chasu and spring onion of course have to add an egg.

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 Soup looks pretty decent and the aroma of the soup definitely smells good.

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the broth is not bad that its a hint of sweetness and light end spicy taste from this flavour, noodle for this bowl is Hard, its a bit springy towards al dante side and I like it.

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Next came as we order somethng more origninal which is Shiromaru Motoaji Special @ RM 34 serve along with belly chashu and egg also.

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one thing I like the most is their juicy slices of belly charsu. . so soft that it nearly melts and with a good balance of fats in between.

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this bowl have the normal texture ramen and my friends loves it. I don find it any much different. If they can standardize it all Normal I am okay too.

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Egg is abit tasteless without running yolk too. Original taste of this soup is a bit more pale and add in some pepper and chili powder.

Overall, I find that its overrated by many people and price of the noodle here is slightly more expensive than the rest as the portion is smaller.

*NON-HALAL

-= KA CHING =-

Food rating 6.5/10 , so so lah -Stamped-

-WARNING –This is based on my individual taste. Try it at your own risk-

Location:
Ippudo Ramen
Lot C4.07.00,
Connection Level 4,
Pavilion KL.
(same row as overtime)

Tel: 03 2110 6233

11am – 11pm (daily)

Any one of you fancy China food? I do, as I have dine before many good authentic China food before and definitely not in Malaysia. One of my best friend introduce me her all time favourite sze chuan food that located in Jalan Alor (click here). Then recently, I am being introduce to another type of China food which hail all the way from North China. Dong Bei is actually a province in North China and the owners have migrated to Malaysia, hence that is how the Dong Bei Restaurant is name after. The family came to Malaysia as early as 1992 and also known as one of the pioneer of authentic China food back in those early days. As now the restaurant is located behind Times Square, can you see that area is like a mini China eatery street.

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In China, there are many province and taste definitely different for any other town that they have, it is the same as Malaysia too, as the East coast and WEst cost taste bud are very much different. So what is the difference for Dong Bei Food. The food have more sourish end and not that spicy. ( as the owner have localize it)

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Its a simple restaurant and indoor seating is a unique dining experience as they have design in a way to give a little ambiance of what Dong Bei dining feels like.

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 this is the first time I came across utensils are properly wrap to kept the cleanliness of it.

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Beancurd Dong Bei Style (风味干豆腐丝)RM18. Import all the way from China as its hard to find this kind of texture that originate the authenticity of it. Its a cold platter with chewy texture and hint of garlic and spicy chili oil taste. Pretty good to start off with.

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Crisp Potato (香辣土豆片) @ RM18 for a start would be another good option.

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This is another unique dish which is Dong bei Da La Pi sheet with Cucumber Salad (东北大拉皮)RM14. AT first glance I thought it was pig skin that finely cut then its not. Sprinkle with some garlic and eat it sheet by sheet, that taste a bit like jelly fish and pig skin texture cross over. 😀

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Sauerkraut, stir-fried with glass noodles (酸菜粉) @ RM18

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Stewed Eggplant, Bean, Potato and Meat Dong Bei style (东北大乱炖) @ RM25. This is rather simple as I would rate this North China Curry, thick n creamier gravy and its a little sweet in taste at the end. Well fried and I quite like it. Goes well with my rice.

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Hot & Spicy Seafood (麻辣香锅)RM28

Amount so many dishes, this would turn out one of the most spicies compare to the rest, the spiciness is not to the extend to make our mouth numb, as I find its well balance, even though cook with lots of dry chili, do not let the look to scare you off. I love how they cook along with lotus root make it crisp on the bite and prawns is fresh.

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Boiled Fish with Sour Cabbage and Spicy Soup (酸菜鱼) RM32

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This turns out to be one of the favourite among my table, as strong sourish taste with veggie and fresh fish. Those who like mild spicy, this would be a good option.

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“Gardens”Prawn, Lotus Root, Potato and Vegetables (田园小炒) RM28

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I rate this is super star for the night as Sweet & Sour Pork ( 锅包肉 ) was fried to perfection and its so cripsy outside and the pork inside its not overcook. Taste with a bit of sour vinegar taste with soy sauce that turn it a good [email protected] RM18 – recommended

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Lastly, we did not order the Dumplings (10 pcs) (饺子) but looking at so many tables order dish its like a must have thing and ended up we order 2 portion. One is steam @ RM10 and another one is [email protected] RM8

Great starter to go along and if mix with a bit of chili oil with ginger and vinegar, I just like mine to be in that way. 😉

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Location:
Restoran Dong Bei
No. 280, Jalan Changkat Thambi Dollah,
off Jalan Pudu, 55100
KL.

Tel: 03-2148 7694
Business hour: 12pm – 12am daily

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