Moussandra – Exceptionally Mediterranean @ Solaris Dutamas

Fancy a dinner of truly authentic Mediterranean flavours? Then, be sure to head on to Moussandra Mediterranean & Tapas Restaurant. 

Strategically located in Solaris Dutamas,  Moussandra opened its doors to customers in 1996 serving elaborate menu of Greek, Spanish, and Italian dishes. They are also proud be the oldest Mediterranean and Tapas Restaurant in Kuala Lumpur for the past 18 years.

Greek restaurants are hard to come by. I loved the environment of the restaurant, with interiors styled in the rustic setting of the Mediterranean destinations. The rustic and romantic ambiance at night makes you feel like you're somewhere else. It was pretty fascinating just to walk around and look at the cute ornaments that are now being used for decorative purposes.

Oil paintings adorns the wall together with  many fascinating decorative items the owner brought along on his travels overseas. Lovely, soothing and cosy place for you and your friends to dine in.  

Moussandra Menu for Meat, Seafood, Bread, Dips, Vegetarian & Cheese/Eggs

With a wide selections of up to 90 choices of pasta, pizza, tapas, and Spanish rice dishes to choose from, Moussandra promises you a fantastic culinary journey of Mediterranean delights. Feast on thin crust beef bacon, chicken liver pate with baguette, garlic prawns in olive oil to moussaka, pizza primavera, paella valenciana, creme brulee and more.

Mediterranean cuisine is a fusion of Greek,Spanish and Italian cooking. Olive oil and fresh herbs are lavishly used, and feta cheese, which is milder in taste and aroma, is commonly used. It is a potpourri of cultures, so one should savour the dishes slowly to appreciate the myriad tastes. 

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, and beef. Also important are olives, cheese, eggplant (aubergine),zucchini (courgette), and yogurt. While the Spanish culinary scene brims with food to delight traveller’s palate; from fresh seafood to fruity olive oils, cheeses and the ful-filling meat-based dishes. 

  

 

Starters (Mezedes)

First on the dinner list was tapas. What is Spanish food without tapas? Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. The word “tapa” means as “cover” and according to Spanish food aficionados, it traditionally may have been a complimentary piece of sliced ham served on top of a glass of wine. Today, however, we know them as small portions of food commonly served as snacks before lunch or dinner.   

 

 Chickpea Dip with Pita Bread (RM10)

Hummus Bi Tahini (Chickpea Dip with Pita Bread) are food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. This nutty grainy beige paste dip flavoured with garlic is the perfect complement to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping. As an appetizer and dip, hummus is scooped with flatbread, such as pita.

I loved the nutritious chick peas in any form as they are high in iron, vitamin C and folate. The chickpeas are a good source of protein and dietary fibre too. Hummus is useful in vegetarian and vegan diets, it serves as a complete protein when eaten with bread.

Chicken Liver Pate with Baguette (RM17)

Terrina De Pollo (Chicken Liver Pate with Baguette) was a silky-smooth pate of chicken liver. Served with baguette, this special spread is one particular food that requires one’s acquire taste to really enjoy eating it.   

   

Most people either love or hate chicken liver. As for me, I have never like chicken innards, so I can never appreciate this pate like the rest of diners that night that went for a second helping. Anyhow, I did pick up my courage to try it with one bite and that’s it, it was very strong with the chicken liverish and left a strong after taste in my mouth after that.  

  

Pan-fried eggplant with chili & tomato (RM 12)

Berenjenas Picantes (Pan-fried eggplant with chili & tomato) Well, this is a ratatouille of vegetables based on sliced potatoes and eggplant in olive oil. Usually includes eggplant, tomatoes, onions, and ample aromatic herbs and seasonings. Drenched with savoury tomatoes gravy, the egg plant on the other hand, provided a lovely contrast, fried until soft and almost soggy, but oh-so-tasty especially when eaten with the pitas as accompaniments. Great vegetarian dish!   

Beef Bacon wrapped Dates stuffed with Almond (RM 15)

Datiles Con Bacon (Beef Bacon wrapped Dates stuffed with Almond) is a popular favourite tapas for many and that is a must on our Spanish table. It's sweet pitted dates stuffed with almond that are wrapped with beef bacon and baked until crisp. Great combination of sweet and salty. The sweetness of the dates balanced out the saltiness of the bacon wrapped morsels. Perfect for any and all occasions, these appetising bites are highly addictive so you have been warned!

Garlic Prawns in Olive Oil (RM 20)

Gambas Al Ajillo (Garlic Prawns in Olive Oil), this is one of the most common tapas of Spain,  It's truly a classic tapa. Fresh prawn, sautéed in olive oil and lots of garlic, all combine to create one of the most popular tapas. These tasty pan-seared garlic prawn are often served in Spain's tapas bars as an appetizer. However, this dish is so popular that it's occasionally offered as an entrée.  Gambas al ajillo was pretty tasty, light and full of garlic flavour with fresh and succulent crunchy prawns.  

 Chicken Moussaka (RM43) or Lamb Moussaka (RM46)

Next came the Entree. Totally Greek menus include specialty dishes like Moussaka (Layered Eggplant, Minced Lamb, Potatoes and Bechamel Gratinated with Cheese) with choice of: Chicken Moussaka or Lamb Moussaka. This dish is basically consists of layers of minced lamb/chicken with aubergine & white sauce. Moussaka is an eggplant and/or potato-based dish popular in Balkan and Mediterranean cuisines, sautéed eggplant and tomato, usually with minced meat.

The Greek version includes layers of meat and eggplant topped with a Bechamel white sauce, and baked. Perhaps the most widely recognized of all Greek dishes, this oven-baked casserole of layered eggplant and spiced meat filling topped with a creamy bechamel will be the highlight of any Greek meal. An oven-baked layer dish, it makes a complete meal for anyone that like the creamy and rich casserole topped with savoury custard  and cheese that been browned in the oven. Real hearty and a good comfort food to soothe the soul!   

  

 Pizza Primavera (RM28)

Pizza Primavera  is a thin crust pizza with homemade dough and topped with anchovies, grilled eggplant, roasted red peppers, spinach, mozzarella and on fresh basil on pesto base. Healthy and delicious, packed with nutrients and flavour, these vegetarian pizza will compliment any meal. Light and crisp, great as a light meal especially for those on a diet.

 

Paella Valenciana (RM 45)

Paella Valenciana, this truly Spanish dish is popular in restaurant. Cooked with saffron flavoured rice together with squid, clams, fish, prawns, mussels, chicken, chickens sausage and vegetable. Starchy Arborio rice comes across as more gooney in texture in the tomato base rice. Good and filling dish for rice lovers!   

 

Vanilla Creme Brulee (Big - RM12 & Small - RM7) 

To end our evening, we were presented with Vanilla Creme Brulee, a dessert synonymous with French cuisine. I was told that this heavenly French dessert with a caramelized crispy layer top is an all-time favourite for many in this restaurant too.

I have always loved Creme Brulee. Cracking your spoon through the hard caramel crispness and then reaching the silky smooth cold custard underneath indulgent rich vanilla custard topped with hard caramel. It was very smooth in texture with no lumps or graininess with the right degree of sweetness. Feeling satiated, ending with such an unforgettable sweet note of the French dessert. 

Well, what a great way to end our delicious hearty dining experience at Moussandra Mediterranean & Tapas Restaurant and remember it's your "Mediterranean Kitchen in Malaysia" !  

Moussandra Mediterranean & Tapas Restaurant

A1-1-8 Solaris Dutamas

1 Jalan Dutamas

50480 Kuala Lumpur

Tel : 6206 4999

(No pork or alcohol served on its menu)

Operations Hour : Wednesdays to Mondays (Closed on Tuesday)

Lunch  : 12pm to  2:30pm

Dinner :   6pm to 10:30pm

Facebook : moussandra

Website   : moussandra.com

“This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today!” (URL link HungryGoWhere Malaysia to http://bit.ly/HungryGoWhereMY)

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Chicago Ribs House Father’s Day “Feast on Ribs” @One Utama by FollowMeToEatLa

 

Celebrating Father’s Day with the whole family and treat Dad to an unforgettable gastronomic experience at the Chicago Rib House. As the saying goes; the way to a man’s heart is through his stomach, show your dad how much you love him by giving him a nice treat of the “Feast on Ribs”, Father’s Day Promotion available from 6th June onwards.

Back in action after upgrading works, Chicago Rib House is just in time to launch their fabulous Father’s Day Promotion for a month long special starting from 6th June 2014 till 6th July 2014.

Treat the man of the house to a scrumptious platter of the “Feast on Ribs” – Two Full slabs of All-American Pork Ribs with a choice of two sides, which includes a US potato accompaniment, just for the price of ONE! Priced at RM 79.90, the ribs are served with a selection of signature sauces in five flavours to choose from – Original BBQ, Honey Garlic, Flaming Kansas City, Bourbon Sauce or Caramelized Plum. The restaurant's American sized serving makes it great for sharing for family of 4 to 5 persons.

 Porki-luscious "Feast on Ribs" Selections

For this promotion, all ribs come paired with a choice of sauce, and a choice of two side dishes, one of which has to be a potato dish. In addition to this, guests will also get to participate in the restaurant’s “Vote Your Favourite Sauce” lucky draw where they will stand a chance to win the top prize of a year of free ribs from Chicago Rib House.

The original BBQ sauce comes with a sour vinegary flavour paired with some sweetness from the tomatoes and strong taste of hickory smoke flavours. Honey Garlic  sauce on the other hand, gives a tangy, honey sweetness with a garlicky aroma. Flaming Kansas City sauce has sweetness derived from molasses and brown sugar, hickory smoke flavours and edged with cider vinegar. Caramelized Plum sauce comes on with tomato based with slight fruitiness of plum and hint of the rosemary. Last but not least, Bourbon sauce was my favourite; tomato based sauce with a subtle hint of whiskey edge with spices and Bourbon aroma. 

In conjunction with the new menu launch in June, Chicago Rib House hosted a media party on June 3 at its One Utama outlet in Kuala Lumpur. My partner and I were invited to Chicago Rib House’s All American Ribs Party of the Year. We were all geared up to celebrate the glorious ribs and be introduce to the “Feast on Ribs” Father’s Day Promotion, signature mojitos and “Pick Your Favourite Sauce” media choice contest too.

Smokey Wonder Baby Back Ribs 

The smoking’ pork ribs were fork-tender, flavourful roasted and well marinated. The ribs tasted even better than it looked. Wonderfully smoky, with the sweet and sour sauce waking up our taste buds. As Chicago Rib House only uses high quality baby back ribs, the meat was superbly tender and tastier too. Very well-executed.

My favourite pick for the night was the Bourbon sauce. I simply loved the unique flavour of the special Bourbon aroma with the slight hint of whiskey edged with spices. It was not too strong to get you drunk or something and yet mild enough for taste, infused with alcohol for an extra zing and the right flavour bringing out the best in the ribs.

I was told that the baby back ribs were marinated for two hours before slow grilled and smoked in hickory wood until tender, then basted with the choice  sauce. Juicy and succulent, the meaty baby back pork ribs were best eaten with hand and finger licking good.

Chicago Rib House teamed up with US Potato Board to create the ultimate US Potato dishes to pair with the American-style ribs. Great source of potassium, loaded with fiber, iron, vitamin B6 and C, the US Potato is a wonderful accompaniment to the smoky baby pork ribs.

The Chef brigade at the house has whipped up three new potato side dishes - Macho Potatoes (Baked Potato), Brave Potatoes (Cooked Potatoes with tomato sauce) and Happy Spuds ( Potato Salad) to whet your appetite.

More choices of hearty potatoes side dishes to go with the tasty pork ribs

  

In addition to those, the promotion offers some more other delicacies, from appetizers, salads, and soups to mains and desserts

Distinctive Brightly Coloured Mojitos Bar

If you want to just chill and drink, make sure to visit the Mojitos Bar. They served a varieties of signature mojitos, cocktails, mocktails and martinis too. I would recommend to try out the Lychee Mojito (RM19.90). Perfect thirst-quencher, a concoction of rum, soda water, lime fruit with a hint of zest of the mint leaf coupled with the sweet flavour of lychee.

For the beer lovers, they are offering a free glass of Carlsberg for every two glasses purchased at RM24.90. Great offer not to be missed!

Besides that, for non-alcoholics choices - check out the Bobo juice. Priced at only RM14.90 for two drinks, the the third glass is for free. That came up to only RM5.00 per glass, real value for money! 

Juicy Temptations that Make You Crave For More 

For a great variety, good food and a comfortable dining experience, round up the whole family and treat Dad to hearty menus of big flavours on this joyous day to Chicago Rib House for thus coming Father’s Day celebration!

Here's my partner, BestRestaurantToEat's video preview :

  

Chicago Rib House@ 1 Utama

Lot F346, First Floor,
1 Utama Shopping Centre,
1 Persiaran Bandar Utama,
47800 Petaling Jaya, Selangor.
Tel: 03-7727 3210
Hours of Operation: 11am - 11pm

Penang Outlet @ Gurney Plaza

170-G-43, Gurney Plaza,
Persiaran Gurney, 10250,
Penang
Tel: 04-2290 763
Hours of Operation: 11am - 11pm

Website    : http://www.chicagoribhouse.com.my/

Facebook : https://www.facebook.com/CRHMalaysia

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CO2 Laser for Removal of Milia/Oil Seeds @ Mediviron UOA

I would like to share my experience with you on my first CO2 laser for eye milia seed (oil seed) removal. As the years passed I noticed that the oil seeds been growing around the area of my eyes. There were times that I did attempt to remove them using the tweeter to squeeze them out but hesitated as it might leave ugly scar behind around my eyes.

Milia or Oil seeds at the corner of my right eye

Milia or oil seeds are small, superficial cysts filled with flakes of skin cells. These tiny little white bumps commonly found on the face, around the eyes and neck areas. Milia are formed when the top layer of skin does not shed normally but instead becomes trapped in tiny pocket on the surface of the skin. I read somewhere that frequent usage of rich, oil-based beauty products; especially moisturizers and eye creams can cause the growth of milia seeds.

Well, I was thinking that since I was on my on-going Medlite laser treatments with Mediviron UOA, I decided to seek medical advice from my aesthetic doctor for an evaluation of these pesky oil seeds appearing around my eyes areas.

She recommended the CO2 laser procedure for me while assuring me that this is a very minor skin problem. I was told that it can be easily treated with 1 session only to remove those milia seeds. Numbing cream was applied beforehand on the areas around my eyes to make it numb and very comfortable.

The procedure was done very professionally by my doctor’s ‘miracle hands’. She was very careful as some of the oil seeds were very near at the edge of my right eye. But she was really good and fast throughout the whole laser treatment. I would say that I didn't feel much pain as it was well tolerated with minimal discomfort throughout the whole session.

Well, before I knew it was over in less than 5 minutes. There was no bleeding at all, simple and very safe procedure. My aesthetic doctor took the time to further explain to me that what the CO2 laser did was it actually ‘scrape off’ the oil seeds from my skin. I was given Neomycin, an antibiotic cream to apply over the wounded areas, to help with the smooth recovery of the skin and to decrease the risk of infection.

After the procedure, a scab formed to protect the underlying healing skin. I was very careful too when cleaning my face the first few days, taking care not to rub the scabs. The antibiotic cream was applied to my cleanse face 3 times a day as per doctor order. The scabs fell off around the 7th day. I got pictures taken of them on Day 10 to share the "Before & After" of the CO2 laser.

       

Following are the pictures of my "Before and After" of the CO2 laser procedure. Day 1 showed scabs on the skin and Day 10 showed a fully heal (no scars) of my 'free of milia/oil seeds skin'.

Mind you, these pictures were taken with courtesy by my daughter; Carmen's Olympus EPL5 camera with her awesome macro 60mm lens (which she uses it to take pictures of tiny insects) ... so this is how close we can get to show the texture and result on my skin. If you see careful, my daughter's reflection can be seen on my eyeball!  

   

Picture of my right eye with 2 milia seeds removed 

 Picture of my left eye with one milia seeds removed 

 Another picture of my right eye with a milia seeds near the bridge of my nose

I’m very happy with the result as there was no visible scar or marks at all and all those ugly milia seeds were all gone!  I could not ask for more as the result was absolutely great. I was comfortable and relaxed at all times and I would recommend them to anyone who’s contemplating on getting some cosmetic procedures done.

For more information about the CO2 laser procedure, before and after and other details on their website :

http://www.medivironuoa.com/2011/04/before-after-photos-of-co2-laser.html
http://www.medivironuoa.com/2012/12/dr-rachel-chew-in-herworld-magazine.html


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
FB : www.facebook.com/MedivironUOA

Check Out More Reviews of my Aesthetic Experiences at Mediviron UOA, by clicking here: 

My Aesthetic Medlite Laser Experience @ Mediviron UOA - Part 1

My Aesthetic Medlite Laser Experience @ Mediviron UOA - Part 2

Amazing Aesthetic Medlite Laser Experience @ Mediviron UOA - Part 3

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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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