They are many Ramen Restaurant in the Klang Valley but one of the latest new kid on the block is Bari Uma Ramen located at Jaya Shopping Centre, L3-11, Level 3, Jalan Semangat, 46100 Petaling Jaya, Selangor, Malaysia.
Bari Uma Ramen which literally means Super Tasty Ramen in Japanese, has more than 40 outlet in Japan and growing each year. Nearly every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the popular miso ramen of Hokkaido. There is a huge market for Ramen as it is a staple food eaten by children and adult.
Most Ramen outlet in town are usually helm by male Chef, but here at Buri Uma Ramen, the head Chef is a lady and she is very particular about the quality of the food that are served to patron of this restaurant.
At Bari Uma Ramen, all the ramen are made in house. So, you are rest assured that the Ramen are as freshly made as possible to serve to you.
Here at Bari Uma Ramen, they served the Tonkotsu Ramen which is a cloudy white colored and thick broth made from boiling of pork bones, fat, and collagen over high heat for many hours. The end result is a hearty pork flavored and a creamy soupy based.
Our first dish of the night is Kara Uma which is a pork flavored shoyu spicy soup with thick cut flamed Chashu. You can order your noodle to be firm or original, the firm version is a little more harder and it last longer in the broth while the original is of a softer version i.e. it is cooked a little longer henceforth the softer texture. A piece of advice if you order the original, it is best eaten quickly as it tends to absorb the soup and would be soggy.
With the thick and strong pork broth and an added spicy dose, it was very appetizing. The ChaShu is individually grilled, unlike some which grilled the entire pork belly and then cut to individual pieces. The end result, you are able to taste the smoky taste of the ChaShu in every bite. The fatty layers of the pork belly virtually melt in your mouth with every bite of the meat.
Next is the Noritama-Uma (signature dish) which is a pork flavored shoyu soup with thick cut flamed Chashu Ajitama and Dry Seaweed. Here the Ajitama was served as a whole egg compared to other Ramen shop which will cut it into half egg.
The reason being is when you bite into the Ajitama, the egg yolk literally spit out, the egg yolk is very runny and you can taste the shoyu taste which had penetrated into the egg white.
The next dish is the Gyoza (Pan Fried Dumpling) chicken filing. The dough was very thin and when pan fried was very crisp while the chicken meat has a strong garlic taste and was very tasty.
It was delicious and complimented well with the shoyu dipping sauce.
For those that preferred a little spicy on the Gyoza, you can try the Nemi-mayo Gyoza which is Pan fried Gyoza top with a spicy mayonnaise sauce. It had a tinge of spicy taste, which is not too overwhelming to go with the Gyoza.
Next, we had the Yakitori. In Japan, Yakitori is a snack food must like our satay ayam, where it is eaten while drinking shochu in Japan. For the evening we had the Negima – Chicken Thigh and Leek, the Butanegima – Pork Thigh and Leek and the Sasami – Chicken Breast.
I personally preferred the Pork thigh and chicken thigh as they were more firm and it was well marinated compared to the chicken breast which has a more bland taste and softer meat texture.
The last dish for the night was the Ishiyaki Chaofan Chashu which is Japanese Fried Rice with the Chashu. The rice type used in Bari Uma, were the short grain Japanese rice. It has a smooth texture and when cooked in the hot stone bowl, it maintained the heat on every spoonful until the last grain. The Chashu that was used to fried the rice is also been grilled before hand and cut into little pieces.
Overall, if you wanted to eat something other than Ramen, you can order this rice dish to try out. You will not regret it.
For me, Bari Uma Ramen have live up to it’s name, Super Tasty Ramen.
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