The ramen debate: This ramen in Mont Kiara has earned its place in my top 3, here’s why

Okay, I have a confession to make: I’ve been lowkey gatekeeping Kanbe Ramen for a while now, but it turns out—it’s actually super popular. Here I was thinking I was being all sneaky, but I’ve clearly been late to the party!

This ramen bar in Mont Kiara has long been a favourite of mine, and it’s no secret among Japanese ramen lovers that Kanbe is the real deal.

After keeping it to myself all this time, I’ve decided it’s finally time to share the love. It’s one of those places that’s just too good not to shout about. I’m not exaggerating when I say it’s earned a permanent spot in my top 3—and once you try it, you’ll see exactly why. If you’ve been craving a bowl of ramen that hits all the right notes, here’s why Kanbe Ramen is the place you need to check out.

A little info dump on Kanbe

At Kanbe Ramen, you can choose between two main types of Japanese ramen. First, there’s the Hakata ramen, which features thin noodles submerged in a rich pork bone broth—delivering that classic, comforting ramen experience. If you’re looking for something more substantial, I’d recommend the Tsukemen. It comes with thicker, chewier noodles served alongside a stone bowl of dense, umami-packed dipping broth, adding an extra layer of indulgence to every bite.

The showstopper at Kanbe is their 48-hour-simmered tonkotsu broth. It’s available in seven unique variations, each one with its own special twist.

The Shiro is the purest of them all, offering an unadulterated tonkotsu experience. For those who like a bit of spice, the Aka adds a touch of doubanjiang, a fermented chili bean paste, which gives it a slight kick. If you’re into bold flavours like me, the Kuro is a must-try, with a slight smokiness from squid ink and charred garlic.

Then there’s the Kohaku, which is a briny concoction of dried sardines, bonito, and mackerel, bringing an unexpected depth to the dish that seafood lovers will enjoy. For something a little nutty and earthy, the Goma features toasted sesame, while the Yuzu gives a refreshing citrusy brightness. Finally there’s the Sakura, a shrimp-infused broth made with whole ebi prawn stock.

Any guesses as to which is my favourite?

Oh, and did I mention that the chefs here are from Japan? That definitely adds to the authenticity and care that goes into each bowl.

Heavily customisable ramen

One of the best things about dining at Kanbe Ramen is how customisable your bowl can be. When you’re seated, you’re handed a Kanbe custom sheet that lets you take full control. First, choose between Hakata or Tsukemen, then pick your broth—your base decisions. For an extra RM5, you can combine two broths for a more complex taste.

From there, you can fine-tune your soup base with three elements: taste strength, porky oil, and garlic. Choose from none, light, normal, strong, or heavy for each.

Next up, the toppings! You can go for tender chashu or kakuni (+RM7), and green or white negi (spring onions) for an added freshness. If you’re not a fan of earthy black fungus or crunchy bamboo shoots, you can easily circle ‘none’—something I personally appreciate, as I’m definitely one of those people who prefers to opt out.

For the noodles, pick your preferred firmness to get it just right, and if you like a bit of spice, add Kanbe’s homemade secret spicy sauce. I usually go for the medium level, which gives a subtle kick that doesn’t overpower the broth.

Here’s the cherry on top though: no matter where you sit in the restaurant, each table is stocked with spicy miso paste, Karashi Takana (spicy pickled mustard leaves), Karashi Moyashi (garlic bean sprouts), and a variety of oils, so you can tweak your ramen to your exact taste.

The level of customization is wild, right?

MFT’s review

Image Credit: @yennx13 on Instagram (left), Joe Hahn Low on Google Review (right)

If you guessed Shiro as my favourite, you’d be right.

It’s rare for me to finish ramen broth after slurping up all the noodles, but at Kanbe, I always do. The blend of flavours in each bowl feels effortless, and that first sip always has me thinking, “Ahhh!”

All of Kanbe’s broths are rich, not in a heavy or forceful way—instead, they’re punchy and satisfying, with all simmered elements dancing on your tongue. Out of the seven options though, I find that the Shiro broth has a clean, straightforward profile that’s easy to enjoy. It truly hits all the right notes. I also love the thin noodles in their Hakata ramen—light, bouncy, and probably my favorite definition of “slurp-worthy.”

If you’re wondering whether the kakuni is worth the extra RM7, trust me—it’s a game changer. The tender, melt-in-your-mouth pork adds the perfect, fatty bite to your ramen, elevating the entire experience.

When I tried Kanbe’s Tsukemen, I was blown away by how hot the broth stayed all the way to the last spoonful. The stone bowl is heated over an open flame, keeping the broth piping hot, so be careful not to touch it!

The thick noodles are perfect for dipping into the dense, savoury broth. This is definitely an indulgent ramen experience, though maybe a bit too rich for my liking. I will say though that the kakuni pork tastes extra delicious dipped in this broth. It’s a filling meal, so if you’re a small eater, you might want to share.

While their version of the tsukemen is really good, I still prefer the one at Menya Shishido in Section 51A, PJ.

Overall, though, I tend to gravitate towards the Hakata ramen style, and Kanbe has truly mastered it.

Worth the visit?

Need I say more? There’s a reason this place has over 1.5k reviews and consistently insane queues at any time of the day. Kanbe has earned a reputation, and a good one at that.

Image Credit: Alvin Leow on Google Review (left), Jonathan Chong (right)

What I love most about Kanbe is the level of customisation. I get to enjoy exactly what I want in my bowl, without any unwanted ingredients (I’m looking at you, black fungus!). The ability to fine-tune the broth, toppings, and adjust as you eat makes every visit feel like a personalised ramen experience. Don’t hesitate to switch things up whenever you like, so you’ll never get bored.

Beyond customisation, the quality and taste are what really make Kanbe stand out. Sure, it’s on the pricier side, but let’s be honest—what ramen joint in KL isn’t these days?

If you’re a ramen lover and haven’t yet experienced Kanbe, um, what are you doing? Make sure to check out one of my top ramen spots in the city and see how it compares to yours.