Chiba Ramen: Affordable Japanese ramen with creamy broth & potent homemade chilli oil hidden in residential area

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If there’s a cuisine that holds a special place in my heart, it’s Japanese cuisine. The nuanced flavours of seemingly uncomplicated dishes have been a source of comfort throughout my upbringing. Therefore, when I received a recommendation for Chiba Ramen in Cheras, my excitement knew no bounds.

Chiba Ramen - Store front

A mere 20-minute drive brought me to an old residential area behind Pasar Taman Cheras, which got me all confused at first. I was looking for a ramen shop, not someone else’s house. Eventually I spotted the small shop located at the ground floor of the building.

As I entered, the aroma of ramen broth engulfed me and on cue my stomach growled. I was ready to eat. As I perused the menu, I observed that the majority of ramen choices were reasonably priced, ranging from RM12 to RM23. In my view, this was a more affordable option compared to most other establishments.

What I tried at Chiba Ramen

Chiba Ramen - What I tried

The majority of the ramen broths featured tonkatsu (pork), which I couldn’t consume. Consequently, I opted for the Supaishi Ebi Ramen (RM23). This variation is essentially a prawn broth ramen, where the broth is crafted by simmering prawn shells, heads, and occasionally whole prawns, combined with aromatic elements like garlic, ginger, onions, and assorted seasonings.

After just 5 minutes, the enticing aroma of the prawn ramen wafted through the air, reaching me before it was even placed on my table. The fragrance was so delightful that I found myself practically salivating at that moment.

Chiba Ramen - Noodles

The dish showcased a rich, red creamy broth accompanied by ramen noodles, 3 prawns, nitamago (lava egg), minced chicken, kikurage (black fungus mushroom), and shredded leek. I first focused on the noodles, which exhibited a springy, chewy texture. These were the thinner variety, which absorbed more broth compared to their thicker counterparts.

Chiba Ramen - Toppings

I then had a go at each of the toppings. The black fungus mushroom contributed a subtle sweet flavour, also introducing a textural contrast. I would say it’s the Japanese equivalent of taugeh. While the minced chicken provided an extra rich, meaty essence that complements the seafood notes of the prawn broth.

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It contributed a subtle sweetness and a slightly earthy undertone to the overall profile of the dish. The texture of the minced chicken was tender, providing a pleasant contrast to the noodles and other ingredients in the ramen.

Chiba Ramen - Egg

The nitamago achieved sheer perfection. In my opinion, a bowl of ramen is incomplete without a luscious egg to harmonise with the broth and bring the dish together, and this egg accomplished precisely that. Every mouthful of its velvety creaminess was absolutely heavenly.

Chiba Ramen - Prawn

The prawns remained whole, inclusive of their shells and heads, imparting a richer umami flavour to the dish. Despite the challenge of peeling, the prawn offered a delightful combination of sweetness and crunchiness. 3 pieces proved to be more than sufficient to savour the essence of the dish.

Chiba Ramen - Broth

Now, I turned my attention to the focal point of the dish— the prawn broth. It emitted a distinctly robust prawn aroma. The broth featured a lavish umami essence, accompanied by a subtle sweet aftertaste. With each spoonful, the intricate layers of flavours unravelled, though I couldn’t shake the feeling that it lacked a certain element.

Chiba Ramen - Chilli oil

And now, introducing the homemade chilli oil. At this point, I was taking a chance— I’m not typically inclined to add extra elements to a dish as I appreciate it in its original form. Yet, an intuition compelled me to add the chilli oil.

Chiba Ramen - Broth with chilli oil

It turned out to be one of the most rewarding decisions I’ve ever made. The chilli oil injected a crucial spicy element into the broth’s overall flavour profile, while also elevating the savoury undertones. It was so impressive that I found myself requesting for more chilli oil. The scattered dark red spots in the broth truly added a distinctive personality to the dish.

Final thoughts

Chiba Ramen has undeniably secured a place on my list of preferred ramen spots. While I typically lean towards shoyu ramen, the Supaishi Ebi Ramen won me over, particularly with the addition of the homemade chilli oil, which added an extra layer of satisfaction to my heart (and tummy).

I can envision myself returning for more ramen soon, and perhaps delving into the variety of udon selections as well. However, that’s a culinary adventure for another day.

If you’re on the lookout for reasonably-priced ramen without the bustling crowds, Chiba Ramen is the go-to place.

Expected damage: RM12 – RM26 per pax

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Price: $

Our Rating: 4.5 / 5

Chiba Ramen

NO, 105, Block-P/F, 105, Lorong Durian, Taman Cheras, Kuala Lumpur, Malaysia 56100

Price
Our Rating 4.5/5

Chiba Ramen

NO, 105, Block-P/F, 105, Lorong Durian, Taman Cheras, Kuala Lumpur, Malaysia 56100

Telephone: +6011 1182 2281
Operating Hours: 10am - 2.30pm & 5pm - 7.30pm (Fri to Wed), Closed on Thu
Telephone: +6011 1182 2281

Operating Hours: 10am - 2.30pm & 5pm - 7.30pm (Fri to Wed), Closed on Thu

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