WHAT WE ATE
- Shiro Tsukemen – 85/100, Kuala Lumpur, 25 Nov 2025
Kanbe Ramen is one of those Kuala Lumpur ramen shops that people are willing to line up for, especially around its original outlet in 163 Retail Park, Mont Kiara, and now at its newer branch by TRX City Park.  Brought in and run by Japanese chefs, Kanbe leans into a very specific niche: Hakata-style tonkotsu ramen and tsukemen, with a menu built around customisation. You pick not just your style of noodle, but also how firm you want them, how intense you prefer the broth, and even the amount of oil and aromatics – a level of control that has made it popular with both local regulars and Japanese expats in KL. 
On paper, Kanbe Ramen sounds almost like a mini lab for pork-bone ramen in Kuala Lumpur: a tonkotsu base simmered for dozens of hours, paired with a roster of eight core flavours – from the “original” Shiro to Kuro, Aka, Sakura, Kohaku, Yuzu, Goma, plus a rotating seasonal option. Add in the tightly packed dining room, counter seats facing an open kitchen, and the steady queue that forms before service, and you get a shop that promises a very particular kind of ramen experience. Whether the bowls live up to all that expectation is what this review is here to unpack.
Shiro Tsukemen: 85/100
Noodle: 30/35
The noodles arrive thick, round and a gentle pastel yellow, carrying that unmistakable tsukemen heft. I opted for the hot version which gives you a firm, chewy bite with a mild mochi mochi quality. The wheat character comes through cleanly with a soft earthiness and a rounded, almost honeyed sweetness. In hindsight, the cold option might have offered a tighter spring and clearer snap, but even served hot, the texture holds its own well.
Soup: 30/35
This Shiro dipping broth leans into richness from the moment it hits the palate. The opening notes are creamy and thick, almost enveloping. The mid palate settles into a balanced mix of savoury and sweet with a softness that builds gradually. The finish has a faint lingering heat which I suspect would be more uplifting if I had gone for level one up in spiciness. It is layered enough to stay interesting, yet the sweetness and density can start to feel a touch heavy after repeated dips, especially toward the final stretch of the bowl.
Meat: 15/20
The pork belly sits comfortably in the middle ground of indulgence. It is cut into medium thick slices with a good ribbon of fat running through. The lean portion has a firm chew while the fat melts neatly, giving you that tender springiness that good pork belly should have. The seasoning is restrained which allows the meat’s natural sweetness to come through without veering into porky heaviness. For some reason, I wished that the pork was a little charred for an added oomph.
Other Toppings: 10/10
You get a trio of supporting players. Some playing a bigger role than others but the prominent ones uplift the bowl pretty much like they are one of the main highlights.
- The bamboo shoots bring a mild pungency with a firm crunch although they lean slightly fibrous.
- The chunky braised meat hidden in the broth is surprisingly flavourful with a savoury umami depth and a texture that is firm yet not dry.
- The slice of seaweed soaking up the goodness of the soup along with its umami qualities.
- However, the negi is present more in theory than impact, adding only the slightest aromatic lift without shifting the bowl in any meaningful direction.
Summary:
A satisfying Shiro Tsukemen that demonstrates Kanbe’s strength in building a creamy, layered dipping broth paired with noodles that carry real weight. The flavours are thoughtful and the textures mostly well judged. It leans rich, and the sweetness may accumulate over time, but it delivers enough harmony between noodle, broth and pork to make this a solid and enjoyable bowl.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
