Hokkaido Ramen Santouka: Round 2. Earlier entry: July 30.
Throughout its first weeks in business, Santouka kept running out of simmered pork cheeks before dinnertime, forcing us to keep returning until we finally secured our first taste of them. Worth the effort? Sort of; they’re enjoyably tender, though not astonishingly so. Also, the sodium content in these seemed slightly too high.
Steamed rice topped with egg & salmon roe. Sounded promising, but tasted plain.
Completing our survey of Santouka’s ramen flavors: the shoyu variety, made with pork broth & soy sauce. Not as memorably tasty as the shio & miso versions in our previous post.
Spicy miso ramen, containing enough chili to tantalize but not torture.
Gyoza stuffed with juicy chicken meat. Not sure why there isn’t a pork version.
Hokkaido Ramen Santouka,
Tokyo Street, Level 6, Pavilion, Kuala Lumpur.