OUR STORY
Japanese Technique. Malaysian Soul.
A father and son journey to create one of Kuala Lumpur's most distinctive pork free ramen experiences
The Journey
Ramen David began with a journey to Japan.
Chef David and son, Brian, travelled to Osaka to learn ramen under sensei Miyajima, returning with more than recipes. They returned with a belief that great ramen is earned through patience, precision and doing things the right way.
Today, every bowl reflects that journey.
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Great Ramen Begins Long Before It Reaches Your Table.
The Broth
No concentrates. No stock powders. Just pure extraction and time.
Over 40kg of chicken, carcasses, chicken feet and mature hens are slowly cooked for over 12 hours to naturally extract collagen, flavour and richness.
Every batch is constantly stirred to prevent scorching while extracting collagen, flavour and bone marrow before being measured for consistency using a refractometer until it reaches our target concentration of 10% bone density.
Over 40kg of chicken produces just 40 litres of naturally rich, creamy broth with remarkable body.
The Noodles
Every batch is made fresh in-house using locally milled flour chosen to match the protein profile of Japanese flour.
The dough is mixed, rested, rolled and cut before being carefully aged for 4 to 5 days. Ageing allows the noodles to develop a firmer bite, better aroma and the ideal texture.
Different noodle thicknesses are paired with different broths to create the ideal texture in every bowl.
The Philosophy
We understand that many ramen lovers naturally associate great ramen with pork. We respect that tradition. Rather than trying to imitate tonkotsu, we've chosen to create something with its own identity. If your expectations of pork-free ramen change after dining with us, then we've achieved exactly what we set out to do.
Great ramen isn't about adding more. It's about knowing what to leave out.
We don't offer dozens of toppings or endless customisations because every bowl has already been carefully balanced by our chefs.
From broth and noodles to menma, ajitama and handmade gyoza, every ingredient has a purpose. This is ramen prepared the way we believe it should be enjoyed.
Beyond Ramen
While ramen is at the heart of what we do, our menu extends beyond the bowl.
Discover handmade gyoza, Wagyu A5 Beef Sushi, Scallop Aburi, Japanese iron pot Kamameshi and sizzling Hambagu, inspired by dishes we enjoyed while travelling through Japan.
Whether you're joining us for lunch or dinner, there's something worth sharing.