August 6, 2024

ENISHI @ Shoplex Mont Kiara, KL

ENISHI

ENISHI comes all the way from Kobe, Japan; this Michelin Bib Gourmand awarded ramen restaurant has now opened its door here in Mont Kiara, KL after their opening outlets in Bangkok and Singapore. ENISHI keeps things very simple, offering only two types of ramen – their signature Dan Dan noodles and Dashi based ramen.

Slurping up a bowl of ramen in ENISHI literally transports me back to Japan. Honestly, I am not exaggerating or amplifying this place how wow how wows. This place is seriously very wow, where I can finally taste the true Japanese Dan Dan noodles in KL, and they have non-tonkotsu based ramen (tears of joy!) which are soooo delicious and umami!

DAN DAN Noodle with Mini Soup and Mini Rice Bowl (Rm 58)
The flat noodle is made from Japan’s highest quality wheat flour, tossed in with homemade chili oil and topped with condiments such as minced pork, fried onions and cashew nuts, diced char siew and duck meat, Japanese pickles and very sweet diced fresh onions.

Do you know, this whole bowl of goodness has a total of 32 spices and ingredients in it?? Even their homemade chili oil alone has incorporated with over 20 types of spices in it!

So, there is this instruction card given to the diner on how to enjoy their Dan Dan noodle. You may take the photo of your meal with no more than 20 seconds, then stir up the ingredients for about 5 times, add in the on-tama and mix everything together!

The flat noodles were made to its al dente chewiness. Every spoonful of the noodles was covered evenly with ingredients that have mixed well, giving you layers of textures on the palate. Crunchy, chewy, crispy, creamy along with sweet from the fresh onions, spicy from the spices and chili oil, nutty from the cashew nuts and this whole bowl was boasted with umami flavour.

There are actually five different types of Dan Dan Noodle – Zero, Curry. Rich, Medium and Very Hot; with each of them dressed in different spicy level. For first timer, they highly recommend the “Medium” which is the most original Dan Dan noodles of theirs.

To me, medium is just mildly spicy. It is neither too hot nor too spicy, but jam-packed with aroma, and flavours.

If you find the noodles a little too creamy thick or the spices are a little too much, do spoon in some dashi soup that comes along with the noodle, helping you to hydrate the noodles or tone down the heat.

Also, do enjoy your noodles with a drizzle of infused vinegar (orange, apple or dashi) of your choice, it further enhances the flavour of the Dan Dan Noodle. I personally like the orange one that is hinted with the refreshing citrusy but the others are delicious too. Apple vinegar has a refreshing sweetness and dashi vinegar is very dashi. LOL.

Not forgetting to ask for the mini rice to be added into the leftover condiments of the Dan Dan Noodle. Mix up everything and enjoy the mixture of everything!

Kikusui Junmai Daiginjo (Rm 75 for 100ml) – recommended to pair with Dan Dan noodle
Spice up your ramen experience with an order of sake if you are a fan of Japanese sake too. It has an elegant aroma with a nice rounded flavour on its own. However when it was pairing with the dan dan noodles, it gave a punching note to the end, lengthening the flavour of the spices in the oral cavity. Quite an aromatic yet a kicking one on the palate.

Jean told me they pair their signature Dan Dan Noodle with Nabeshima’s sake in Bangkok outlet! (How I wish I could taste that! It is NABESHIMA!!!)

Aside from their signature Dan Dan Noodle, you must check out their dashi based ramen. Like I said earlier, clear soup dashi based ramen is hard to be found in Malaysia as tonkotsu (pork bone broth) based ramen is more prominent in the market.

ENISHI serves 4 types of dashi broth – the original Dashi, Scallops Stock Shoyu, Yuzu Shio, and Shoyu. Basic ramen comes with a piece of chashu and 2 pieces of duck meat while the regular one comes with an additional piece of ajitama from the basic. Special bowl comes with 2 pieces of chasiu, 4 pieces of duck meat and an ajitama. I like that they are all touches with thin shreds of yuzu peels.

Dashi (Rm 39 for regular)
Dashi broth is the most basic soup base, packed with umami-ness and full with depth.

Scallops Stock Shoyu (Rm 42 for regular)
This is a new next level to the earlier one. First sip, I am sold! The soup was looking clear but it was dosed with umami-ness, packed with scallop essence. The 鲜味 stood out from the broth, layers by layers, diffused out inside the oral cavity. Trust me, you will find quite a WOW. I also learned that this flavour is created for locals, cannot be found in any ENISHI outside Malaysia. I just can’t wait to revisit for this again!

Perfect ajitama

Yuzu Shio (Rm 45 for regular)
Japanese dashi noodles with homemade salt sauce and drizzle with yuzu oil for a refreshing delight. Ladies will love this! It was light and refreshing, hinted with a whiff of yuzu scent. As I slurped up towards the end, the broth turned slightly saltier but it gonna be a great one with the mini rice added in!

What we haven’t checked out is the Shoyu base ramen. Maybe next time!