WHAT WE ATE
- Shishi Ramen – 85/100, Kuala Lumpur, 24 July 2026
Menya Shishido has earned a reputation as one of the most innovative tonkotsu specialists in the Greater Kuala Lumpur area. The chain carved out a distinct identity in Malaysia’s competitive Japanese culinary scene by straying from rigid tradition while respecting foundational broth extraction techniques.
The defining hallmark of Menya Shishido lies in its customizable multi-flavour broth system and ambitious experimental specials. While their core identity is rooted in a rich, deeply emulsified pork bone broth, the kitchen routinely pairs this base with distinct aromatic oils and tare formulations, ranging from black garlic to basil and chili. Beyond the permanent menu, the shop has gained widespread attention across the region for pushing boundaries with bold seasonal creations that challenge conventional ramen frameworks.
For ramen enthusiasts who wants something interesting but not too far from its traditional roots, Menya Shishido offers a compelling study in how traditional tonkotsu density can be adapted into a dynamic, modern menu.
Shishi Ramen (Shiro): 85/100
Noodle: 35/35
The bowl features thin, straight strands cut in the traditional Hakata style, cooked with standard al dente precision. The initial bite hits with an immediate, firm resistance that yields to a dense, snappy mouthfeel. Throughout the meal, the noodles maintain their structural integrity against the hot broth, offering a vibrant elasticity alongside a clean, robust wheat taste that carries no unwanted alkaline residue.
Soup: 35/35
The broth is a textbook, highly authentic tonkotsu paitan that immediately brings to mind a slightly meatier, less milky rendition of Ichiran. The head opens with a wave of rich, savoury umami masked in a silky, deeply emulsified mouthfeel. Moving into the body, the broth settles into a heavy, sweet meatiness with significant mid-palate weight. The tail finishes cleanly, leaving a lingering pork sweetness gently cut by a subtle, creeping thermal burn from the drop of red chili sauce. It makes for an undeniably hearty, well-balanced liquid foundation.
Meat: 10/20
The primary protein are medium-thick slices of pork shoulder exhibiting nice internal fat marbling. While the lean sections remain tender enough, the cut requires noticeable chewing, as the intramuscular fat feels under-rendered rather than fluffy or melt-in-your-mouth. The seasoning leans aggressively toward a savoury-sweet glaze; however, the level of sweetness borders on intrusive, somewhat masking the natural character of the pork.
Other Toppings: 5/10
- Crunchy black fungus strips introduce a welcome textural snap against the smooth noodles.
- Sliced negi arrives noticeably dry and flat, offering little in the way of piquant, green freshness.
- Nori provides a strong initial hit of umami, though its elevated salinity slightly unbalances the bite.
- The marinated egg achieves an ideal, gooey yolk consistency, though its steep marinade leans too far into sugary territory.
- Free-flowing side dishes of pickled mustard greens and spiced bean sprouts serve as excellent ajihen tools, allowing dynamic control over acidity and heat as the bowl progresses.
Summary
Menya Shishido’s Shishi Ramen (Shiro) delivers a heavyweight, deeply comforting tonkotsu paitan that anchors itself on an exceptional broth and a sharp, snappy Hakata-style noodle. While the execution on the sweet-leaning chashu and some secondary garnishes leaves room for refinement, the bowl remains a satisfying meal of dense pork bone emulsion.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
