Ramen-iscing with Hokkaido Ramen Santouka @Pavilion Tokyo Street by FollowMeToEatLa

Hokkaido Ramen Santouka, a Japanese-based noodle chain is a famous ramen specialist from the land of the rising sun. The history of the shop goes back to 1988, when Santouka founder, Hitoshi Hatanaka and his family had an unpleasant meal experience eating at a ramen shop. Unsatisfied with the taste of the ramen, Hatanaka declared that he would making his very own homemade ramen for his family. This mark the beginning of the now-legendary flavour of Ramen Santouka.

His business started off as a family-run ramen shop in March 1988, in Asahikawa, the 2nd largest city in Hokkaido. Started off as a modest shop with only 9 seats and only 1 item on the menu - Shio Ramen (salt flavour) initially. Nowadays, there are many Hokkaido Ramen Santouka's outlets located throughout Japan and in international cities which strictly maintain the exact same cooking standards as the other Ramen Santouka restaurants around the world.

With over 53 existing outlets of the chains in 10 countries around the world, Hokkaido Ramen Santouka has now reached the shores of Malaysia and can be found in Tokyo Street, Pavilion. This is the happening place for everything Japanese, you can find authentic Japanese food, beverages, snack, handbags and knick knacks stores at Tokyo Street.

Irasshaimase! The workers honorifically address you walk in. It is a guarantee that you will be transported into a little Japan, purely reflecting a homely Japanese mood. Adorning the walls are framed calligraphy paintings. The simple yet elegant Zen style circular ceiling lighting provide the rustic charm, pleasant and calming ambiance for you, family and friends to dine in.  

Bountiful meal awaits you as you enter the restaurant. Displays of the mouthwatering ramen dishes set or individual bowls are lay out for you to choose and see together with sides too.

The sight of a distinctively traditional-designed Japaneses restaurant as you step in, cozy and vibrant ambiance with a touch of Zen. The Japanese decor restaurant sets the stage for authentic Japanese meals with its hardwood furniture, wood ceiling panels, stone tiled walls and the white Noren, a traditional fabric divider with Japanese calligraphy, greets customers.

The open kitchen, which is positioned at the rear side of the restaurant gives you a full view of the food preparation.

There are 4 extraordinary varieties of ramen to choose from at Hokkaido Ramen Santouka. There are namely 4 types of pork ramen with different flavoured broth but all pork based; Shio Ramen (salt flavour), Shoyu Ramen (soya sauce flavour), Miso Ramen (soybean paste flavour), Kara Miso Ramen (spicy soybean paste flavour).

To prepare the mild, pearl-coloured Tonkotsu soup, pork bones are simmered for about 20 hours before adding vegetables, dried fish, kelp and other special ingredients. Another important point is they purposely maintain the soup at its optimal temperature to best be enjoyed by everyone, be the children or the elderly.  

To kick start the Santouka experience, I opt for a hot cup of green tea as it's recommended as a neat and neat neutraliser. We were served with the 4 varieties of ramen at one go, but I shall review them in the order of the BEST to the LEAST favourite based on my personal preference and taste.

Spicy Shio Ramen (salt flavour)

Top in my list is the new Spicy Shio Ramen which has the toppings served separately. This dish comes with a combination of premium toroniko char-shu (pork cheek), menma (fermented bamboo shoots), naruto (fishcake), kikurage (black fungus), green onions and komi-tamago (flavoured boiled egg). 

The curly, chewy ramen really goes well with flavourful, milky and creamy soup comes with a very light hint of spiciness. The melt-in-your-mouth pork cheek tasted good when eaten after dipping into the soup. The broth actually brings out the delicate taste of meat.    

Appetising combination of condiments to eat with the Spicy Shio Ramen consists of premium toroniko char-shu (pork cheek), menma (bamboo shoots), naruto (cure fish surimi or fish cake), kikurage (black fungus), negi (green onions) and komi-tamago (flavoured boiled egg). 

Shoyu Ramen (soya sauce flavour)

The next ramen ranking 2nd best is the Shoyu Ramen. The broth is made from a mixture of pork broth and soy sauce. It came with a tint of milky scent of tonkotsu broth, mildly thick, and very appeasing to taste. The ramen was medium curly and it was amazing throughout my meal it remained springy and not at all soggy, despite me taking sometime to take pictures before savouring them. 

It came served with generous portion of negi (green onions), menma (bamboo shoots), naruto (cure fish surimi or fish cake), 5 slices of premium toroniko char-shu (pork cheek) and a piece of dried seaweed.

Dried seaweed is used as a topping only for Shoyu Ramen to bring out its flavour. The char-shu is simmered in soy sauce, so its flavour will stand out in the soup too. The dish was very appetising, the char-shu and negi gave up lovely flavours and contrasting textures with every mouthful.

Miso ramen (soybean paste flavour)

Miso ramen soup is basically made from a mixture of pork broth (Tonkotsu soup) and a rich and hearty miso paste. The broth was not too salty at all, it was prefect with a mild taste of miso. The ingredients topping the ramen included a generous portion of negi (green onions), menma (bamboo shoots), naruto (cure fish surimi or fish cake), kikurage (black fungus) and 5 slices of premium toroniko char-shu (pork cheek).

Kara Miso Ramen (spicy soybean paste flavour)

The last but not least in my list is the Kara Miso Ramen (spicy soybean paste flavour). It is literally a bowl of miso ramen, mildly spicy than the original one. Definitely cannot compare to our M'sian curry laksa, if you are looking for the extra kick or very hot or spicy flavour. I expected something more spicier so this came off as just average for me only.

Tori-Karaage (Fried Chicken)

We were served with 3 starters to sample that day, but this one gets my double thumbs up and was my favourite without a doubt. The Tori-Karaage which simply means deep-fried marinated chicken should not be mistaken as another typical fast food but as an excellent starter. These golden brown crispy chicken pieces are served hot on a chrome cooling rack, complemented with some red lettuce and a slice of lemon to give a sourish kick. Flavoursome and well marinated, the meat of the chicken was juicy while its skin was crispy. It was addictive and I can't help going a second piece that day.

Aburi Tokusen Toroniku ( Roasted Premium Pork Cheek) 

Another side dish of Santouka's was Aburi Tokusen Toroniku. Roasted premium pork cheek served atop a candle-heated mesh which looks unique and picture pretty. Visual presentation of the pork slices on mini stove does enhance its aesthetic appeal. This version of the pork cheek was soft and tender but a little dry and not as moist as the earlier one I ate with the ramen.  

Pork Gyoza ( Pork Dumpling)

Pork Gyoza is a crescent-shaped dumpling filled with minced pork stuffing and steamed, boiled or fried. This Japanese steamed-and-fried dumpling is equivalent to the Chinese jiaozi or if fried, pot sticker. Too bad, I didn't have a chance to sample these although they do look appetising, probably I was too busy savouring the ramen that time. Hahaha ....  :-)

Green Tea Ice Cream with Azuki Bean

Next to the starter and main course, desserts at Hokkaido Ramen Santouka are ordinary and unpretentious. What you get is mainly ice cream in matcha (green tea), and black sesame flavours. 

Green tea ice cream paired with red bean paste (azuki bean) is truly a classic Japanese dessert. Although I'm not a big fan of ice cream, but I find it quite palatable. The slight bitterness of green tea complements really well with the sweetness and texture of the red bean. They truly are a perfect match for each other.     

Black Sesame Ice Cream

Next is the black sesame ice cream, which is an acquired taste for most people, turned out to be just average for my taste. Maybe my expectation was high as I may compared it to my favourite black sesame sweet soup ( chee ma woo tong shui). Nevertheless, it helped to cleanse the palate. 

Hokkaido Ramen Santouka
Lot 6.24.03 Level 6
Tokyo Street Pavilion
168 Jalan Bukit Bintang
55100 Kuala Lumpur.
Phone: 03- 2143 8878

Facebook: RamenSantoukaMalaysia
Website  : santouka.co.jp

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Amazing Aesthetic Medlite Laser Experience @ Mediviron UOA - Part 3

This is my last and final post of my amazing experience I had at Mediviron UOA Clinic for the past 2.5 months. My journey with them have been so wonderful and pleasant experience. When I first started the treatment I had little expectations and I didn't know for sure what the post-effect of the treatments are.

Read on below for the the last post on my experience of the Medlite C6 Laser treatment with Mediviron UOA Clinic.

My 4th and 5th visit to Mediviron UOA was a space out at 3 weeks interval as the results from my past treatments have been very promising. My aesthetics doctor have advised to see me only after 3 weeks break after the 3rd treatment. She explained that this is to allow my face to take a 'break' from the continuous laser treatments from the past month.

Bare face picture taken after my 4th Medlite C6  Laser (Day 51) 

My pigmentation on both cheeks has certainly lightened very much from the 1st day before I started the program. Besides that, I also noticed very significant difference on my right cheek as the pigmentation have successfully lightened the spots. The brown spots on my right cheek have dramatically reduced although not completely erased. 

I have been diligently applying sunblock daily nowadays so that my face can recover better from the after effects of laser treatments. I have also been advised to continue applying the bleaching cream,  Quinbloc to assist in the treatment of my hyper pigmented skin conditions.

I'm very happy that Medlite C6 Laser treatments have produce positive improvements in my skin. Medlite C6 Laser produces consistent results with no complications for reliable treatment time after time. I could not be happier with the treatments I received at Mediviron UOA. I experience progressive improvement over several weeks for a fresh, natural look. This procedure resulted in a refreshed appearance, smoother skin texture, an even skin tone, and a decrease in pore size too. I'm very comfortable going out now barefaced/naked look without the use of any BB cream or concealer to show off my new radiant skin.

Looking pretty and radiant in bare face without any trace of makeup except for some lip gloss 

(Unedited picture)

Feel good, look good now! Many thanks to Aesthetic doctor 

(Unedited picture)

I am very happy with my doctor and my treatments and the results are better than I could have wished for. I have to say that Mediviron UOA gave me a huge impression at first sight. I'm not only amazed by the place and surroundings but also by the people who work here. The staff were friendly and warm; treated me with kindness and compassion, nothing was too much trouble.

My aesthetic doctor and beautician are professional and very nice. When I had my very 1st laser treatment, they took care of me so much and kept asking me how I was feeling, made me calm and smile. 

Laser skin rejuvenation is now one of the latest and most exciting cosmetics procedures available for skin lightening, pigmentation and dark scar removal. At the same time, it reduces wrinkles, open pores and make your complexion more even. This gold standard laser can also be used for birthmark and tattoo removal.

Perfect for those looking for a safe, quick procedure to rejuvenate and revitalize the skin. It's quick and offers no downtime - you can return to your normal activities immediately. There is minimal discomfort, and a very low risk of any complications.

I would recommend Mediviron UOA for everyone, to my friends and family without hesitation. 

Contact them today to schedule a FREE no-risk consultation and laser skin analysis. Let Mediviron UOA custom-design a package for your specific skin needs.  

Mediviron UOA
LG 9 Lower Ground Floor
Wisma UOA II
Jalan Pinang
50450 Kuala Lumpur.
Tel: 603 - 2163 5699

Website: www.Mediviron-UOA.com

Blog: www.MedivironUOA.com

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Twitter: @MedivironUOA

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Royal Gourmet Chinese Fine Dining Restaurant @Bandar Bukit Tinggi Klang by FollowMeToEatLa

The Royal Gourmet at Premiere Hotel is not a place to go to for a quick bite. It is a place to savour a meal leisurely while enjoying the ambience.

For diners, who love their home-cooked dishes, take note that Premiere Hotel Royal Gourmet restaurant has been rolling out a series of traditional dishes recently and many of the items will be an added to the restaurant's repertoire, permanently.  

Star of the night: Double Boiled Black Chicken Soup with Chinese Herbs

Starting off with soup, our dinner commenced with the Double Boiled Black Chicken Soup with Chinese Herbs.

Boiled in claypot over slow fire for about 5 hours before serving, the soup was superb to taste and fragrant with the special main ingredient called 'Hak Fu Cheong' (in Cantonese) or Fresh Black Tiger Palm (黑虎掌菌、香肉齿菌、香茸、皮茸). It's also known as the Sarcodon Aspratus, this fungus mushroom gets its name from its brown and black striped pattern. Its intense, interesting aroma and great nutritional value make it a traditional as well as contemporary delight to any double-boiled soup.

Highly Nutritious Hak Fu Cheong or Fresh Black Tiger Palm

As it contains 7 essential amino acids and 11 essential minerals, this healthy and highly nutritious soup is good for the liver, prevents cancer, and helps to maintain cholesterol.This thick, tender, and meaty flesh adds taste and strong aroma to any meal.

Besides that, the soup is cooked with dried scallops, black chicken, canned abalone, wolf berries (kei chee) and red dates for additional flavours. The chicken meat was extremely tender to the point of falling off the bone, while the dried scallop added a subtle umami flavour or taste to the soup.

Standing Out: Steamed Sea Grouper in Village Style

Next came the grand Steamed Sea Grouper in Village Style. This was a huge plate of the whole fish loaded shiitake mushroom, bean curd stick, black fungus (mook yee), red dates and vegetarian glass noodle. The fish, being grouper was very fleshly, sweet, firm and fresh. Garnished simply with shredded carrots and chopped cilantro leaves, the sauce of the fish was equally tasty too.

The huge Sea Grouper Fish Head didn't go to waste either especially when dining with my hubby, aka a 'fish head specialists'. He finishes it and summed up that it was not only tender and fresh, it was smooth with a sticky yet springy texture.

Simple and Good: Stir Fried Baby French Bean with Top Shell

For the vegetable dish, we were served Stir Fried Baby French Bean with Top Shell. Simple and good, the younger shoots of french beans was well cooked, crisp and crunchy. Execuitve sous Chef Johnson clever idea of stir frying it with chewy top shell was an excellent choice as both gave a different kind of texture and taste to this simple home style dish.

Appetising: Steamed Minced Chicken with Salted Fish

Our fourth dish was certainly interesting; Steamed Minced Chicken with Salted Fish. Everyone at the table could have been taken it was pork and not chicken meat. Looking similar to almost every home regular steam dish - minced pork with salted fish (mui heong ham yee ching chee yok), we were impressed by the expertise cooking skill of the chef that night.

Execuitve sous chef Johnson explained that the secret of the dish lies in the type of chicken meat used and the process of mincing the meat which is done entirely manually by dicing finely with a cleaver on the chopping board. According to him, the usage of a food processor or mechanical mincer will result it turning into a paste instead of minced meat. He also chooses the chicken thigh for its smooth texture.  

The clever combination of the minced meat and runny eggs was wickedly delicious. It's amazing how a simple dish like this can satisfy even the most picky eaters ....

Impressive Dish: Baked Lamb Rack with Chef Special Sauce

Baked Lamb Rack with Chef Special Sauce was specially created by Executive sous Chef Johnson who had 30 years of culinary experience serving Chinese dishes. He takes pride in the dishes he concocts for the new menu. 

Chef Johnson said his method of preparing the lamb rack was somewhat different and original. His is almost fusion as he marinates the lamb using Chinese and Western ingredients. Red wine, garlic and shallots were used to marinate the lamb for 2 hours which later oven baked and topped with savoury sauce of ginger, shallots, garlic and tau choo (meen see). The result was fork-tender, flavourful roasted and juicy lamb rack.

Wholesome dessert: Double Boiled Saussurea Involucrate with Snow Fungus and Red Dates 

Last, but definitely not least, is the healthful Double Boiled Saussurea Involucrate with Snow Fungus and Red Dates. 

This chinese sweet soup or tong shui is a soothing soup with the sweetness coming from the red dates. I love it as it's full of all those good and nutritious ingredients; crunchy snow fungus, lotus seeds, magnolia petals (pak hup) and unique wild snow lotus (Saussurea Involucrate).

To me, this hot dessert was a good finish to the sumptuous meal at Royal Gourmet that night.

Executive Sous Chef Johnson Chang

Thumbs Up for the Palate-melting creation of Executive sous Chef Johnson

Premiere Hotel ~ Royal Gourmet Chinese Restaurant

Bandar Bukit Tinggi 1/KS6

Jalan Langat

41200 Klang

Selangor.

Tel : 03- 3325 6868

Website    : http://www.premiere-hotels.com/

Facebook : https://www.facebook.com/PremiereHotels?fref=ts 

Check out more Reviews of Royal Gourmet @Hotel Premiere Klang

Royal Gourmet Chinese New Year Set Menu for 2015

Royal Gourmet Buffet Dim Sum Review

Mid-Autumn Festive Durian Mooncake Review

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