This Bib Gourmand chef has 10 Michelin awards & his KL ramen pop-up is only here till Jan 2026

Is it just me, or have Japanese-owned restaurants been popping up all over Malaysia lately? It feels like every other week, a new sushi or ramen spot opens its doors. Not that I’m complaining. It just shows how valuable Malaysia has become as a food hub.

One of the latest to join the scene is Hide-Chan Ramen, a pop-up restaurant that’s tucked away on the fifth floor of Lot 10. Though temporary, it’s not your average noodle joint, this one comes with Michelin-level acclaim.

A Michelin-awarded pop-up

Most Malaysians, myself included, might not recognise the name of Hide-Chan. But abroad, it’s a celebrated name in Japan, Hong Kong, and the United States. Its Japanese outlet, in fact, is often ranked among the top three ramen restaurants in the country.

As luck would have it, when I visited, the man behind all these awards, Hideto Kawahara was in the kitchen. A second-generation ramen master, Hideto-san has been perfecting ramen since the 1990s, inspired by his father’s own ramen shop.

Despite being in the middle of service, Hideto-san kindly indulged my questions. Switching between English and Japanese, he eagerly shared some titbits about his signature Hakata-style ramen.

The ramen master’s secret

Stirring noodles in a bubbling pot, he told Malaysia Food and Travel, “Hide-Chan’s special ramen is actually simple and rather basic. It’s essentially a tonkotsu (pork bone broth) ramen simmered for two days in an iron pot.”

That long, patient simmer, he explained, extracts the richest flavour from both pork and bone. His chashu (the Japanese version of char siu) is another highlight. Made from cheek and jowl meat, it’s tender, smooth, and melts effortlessly in the mouth.

“We simmer it with black sugar, and lightly sear it before serving,” he said. Judging by the glistening slices, I already knew I was in for a treat.

Hide Ramen: Simple but satisfying

Though it appeared unassuming on the menu, the Hide Ramen was featured front and centre, which suggests that it’s the star of the show. Naturally, I had to try it, and I had no regrets.

Hide-Chan’s ramen noodles are made in-house and you can truly taste the difference. Its bouncy, slippery texture melts in the mouth smoothly, leaving behind a wave of savoury tonkotsu broth.

And the chashu? Juicy, flavourful, perfectly balanced. For something seemingly straightforward, this bowl of ramen was deeply satiating.

Aki Hide: Spice up your palate

For those who like their noodles with heat, the Aka Hide delivers exactly that.

Its fiery reddish-orange broth warned me of what was to come, and I was ready for it. True enough, the special chilli, bean and pepper sauce really amped up the spice levels and gave the ramen a kick. Interestingly, the heat lingered even after I had finished the bowl.

The Amazing Mazemen

As someone who usually opts for dry noodles (purely to save my shirt from soup stains), the Hakata Hiden Siki Mazemen was right up my alley.

This dry pork noodle dish comes topped with a medley of ingredients. Although it’s known as “Chinese-style” in Japan, it’s uniquely its own. The soy-based sauce paired beautifully with the egg yolk, which when mixed in, created a creamy, umami-laden coating that clung to every strand of noodle.

Shio Ramen: unusual looks, excellent taste

A dish that Hide-Chan was testing during my visit was the Charcoal Grilled Chicken Shio Ramen. At first glance, it looked unconventional, yellow noodles with blackened chicken, but don’t be too quick to judge.

If I could describe this ramen in just one word, it would be “smoky”. Just the very aroma of the ramen gave it away, as did the taste of the charred chicken itself, which was also oozing with juice.

A classy chicken snack

As for snacks, I went with the classic Karaage. Hide-Chan Ramen’s version comes with four pieces of fried chicken, topped with mayo. They were a satisfactory treat and a good way to end my hearty meal.

Hide-Chan Ramen’s pop-up will only be here until January 2026. Here’s hoping that Hideto-san decides to make Malaysia a permanent home for his ramen. After all, having a bit more mazemen in my life would be… a-mazemen-ing.