When Goku Raku Ramen was still under renovation in Mid Valley, we already waited like a hungry tiger to try out their ramen in “Horikiri Style”, which is a unique style soup base meshes well with the palatable pork, chicken and fish mixed broth. We went there on the first month of their opening, and the experience was a pleasant one. Thanks to Goku Raku ramen, we got the chance to went for a second try at their newly opened outlet in Paradigm Mall.
Ultimate Ramen (L) RM21.90 (S) RM16.90
A bowl of ultimate ramen with Tonkotsu broth as the soup base, topped with slices of char siew, flavored egg, black fungus, spring onion, leek, bamboo shoot, seaweed and frgrant garlic oil. Simmered to perfection for 48 hours, the creamy white Tonkotsu broth gathers all the sweetness of pork essence, thick and flavourful. One can choose to have Shoyu (Japanese Soy Sauce) Tonkotsu soup, Miso Tonkotsu Soup or just the Tonkotsu Soup to complement the thin and chewy noodles which are made freshly everyday using their very own ramen-making machine.
Goku Raku Miso Ramen (L) RM24.90 (S) RM19.90
Buta Katsu (RM12.90)
Well marinated and deep fried, the pork chop makes a good company for ramen, but there is still some room of improvement for the taste.
Gyoza-6 pieces (RM7.90)
We have tried before gyoza in many Japanese restaurants, and every shop stands uniquely in the taste of their gyoza, though most of them looks alike physically. Some gyoza have thinner skin while some are thicker, some have juicy filling but some don’t. Goku Raku’s version fares well, with thin and crispy outer layer that complements well with the meaty and juicy fillings.
Annin Tofu (RM6.90)
Rare Cheese Cake (RM8.90)
The meal ends with the Rare Cheese Cake that promotes a dense, creamy and thick texture. A little different from the one we usually have, as it is smoother, something like eating chilled butter.
