Tomo Ramen Bar, Damansara Uptown

Inspired by its founders' travels in Kyoto, Damansara Uptown's new Tomo tackles ramen in miso soymilk broth, its mild-mannered creaminess spiked with a subtle spiciness. This broth is made without meat, but the top-recommended bowl still packs plenty of protein, thanks to the ramen essentials of pork belly chashu, soft-boiled egg and wood ear fungus (RM30.90). The more typical tonkotsu broth is also available, boiled with pork bones for 20 hours, as is a selection of donburi rice bowls and snacks like grilled scallop skewers with a sweet mentaiko sauce, aflutter with bonito flakes (RM8.90).

Tomo Ramen Bar