|Tonkotsu Ramen @ Xuan Feng Restaurant Krystal Point Penang|
|Sunday, 02 June 2013 04:00|
Penang Ramen RestaurantFamed for ramen and Japanese variety of rice, Xuan Feng is tucked away in the commercial block of Krystal Point in Bayan Baru Penang. We walked in by chance on one afternoon when we're looking for a decent place to chat and dine.
Menu lists plenty of options for ramen from vegetarian, pork, chicken to seafood, as well as a variety of rice set and stone rice in addition to a handful of choices for burgers at which I am rather confused why they end up here. Perhaps I sound exaggerating, but I have to say that this is one of the best places if you're looking for ramen and only ramen in Penang. I had a few servings of ramen when we're visiting Tokyo however, I had never came across anywhere in Penang that is as closed as this Japanese restaurant.
Offered in 4 variety of soup i.e. Xuan Feng, Miso, Tonkotsu and Broth, honestly I can't describe exactly how each and every differs though I am extremely familiar with miso. I opted for Tonkotsu Ramen Soup (RM12.90 - small), a pork born broth that is cooked long hours, thicker than clear soup and of course kind of creamy comparatively. Ramen is the thin variety, it was smooth and went well with the accompaniments such as hard boiled egg, black fungus, cabbage, green onion and slices of pork.
My SO went for Ishiyaki Rice (RM11.90). Well, it is a hot stone garlic rice served with minced pork, lettuce and egg. Alongside were a few pieces of pickled cucumber and a small bowl of radish soup. Despite the name garlic rice, this was not the typical kind though it did smell a little aromatic.
Judging from the food quality and size, the price is reasonable. Compares to local foods, it is on the high side with each dish of ramen costs more than RM10. We're likely to be back.
Address: 303-01-30, Krystal Point 1, Jalan Sultan Azlan Shah, 11900 Bayan Lepas, Penang.
Business Hour: Open daily from 11am to 10pm.
Contact Number: 604- 643 7220
|Last Updated on Sunday, 02 June 2013 04:09|
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