Ramen David KL

Ramen David KL Modern ramen restaurant. Deep, slow-boiled broths. Housemade noodles. Seasonal toppings. Japanese technique, Malaysian soul. Pork-free.

04/06/2026

Everyone asks “why no pork?” — the truth is, it was never even in the equation.

28/05/2026

Looking for a “love at first slurp” moment? This could be it.

25/05/2026

Twelve hours of slow-boiling chicken bones gets you this — a rich and semi-creamy broth, deep enough to keep you dipping, yet light enough to drink to the last drop.

Come in for a bowl of our Tori Paitan ramen.

05/05/2026

My dad has been chasing the perfect noodle since 2004. He thinks he’s finally got it.

Every noodle dish has a perfect noodle.Ramen is no different — every broth demands a noodle that can better highlight it...
04/05/2026

Every noodle dish has a perfect noodle.

Ramen is no different — every broth demands a noodle that can better highlight its complexities.

A rich tori paitan needs a noodle dense enough to stand up to it. A lighter shio calls for something more delicate. The thickness, the hydration, the density and even the shape — all of it changes according to the broth.

We wanted ours to always be chewy and springy with that satisfying QQ texture, where each strand is a vessel for the broth to cling to.

To get it right, we experimented — different flours, different methods. We landed on a mix of two flours, sourced fresh from a local mill, mixed to a specific hydration ratio.

Come try it, and let us know what you think!

Behind every bowl, there’s a team that works hard on every single element, to help fulfil my vision. Grateful for mine. ...
01/05/2026

Behind every bowl, there’s a team that works hard on every single element, to help fulfil my vision. Grateful for mine.

Happy Labour Day.

Our Tori Paitan broth takes up to 12-hours to brew. Through this, pure concentrated flavour and collagen is extracted fr...
30/04/2026

Our Tori Paitan broth takes up to 12-hours to brew.

Through this, pure concentrated flavour and collagen is extracted from bones and shiitake. Then kombu is added at exactly the right time, for exactly the right amount of time. Tare and fragrant oil are added last of all— all for a moment on your lips.

We place as much care and craft into our toppings as we do our noodles, broth, tare and oil. In our Kaki Shio ramen, sou...
29/04/2026

We place as much care and craft into our toppings as we do our noodles, broth, tare and oil. In our Kaki Shio ramen, sous vide chicken holds its own alongside oyster, menma and kamaboko fish cake. Cooked low and slow with razor sharp precision, each slice is consistently moist, tender and flavourful.

Stop by for a bowl the next time your ramen cravings hit. We’re open Wednesdays to Mondays, closed on Tuesdays for lunch and dinner. Walk-ins only.

Every bowl takes time.
20/04/2026

Every bowl takes time.

16/04/2026

We went viral… and some of the comments were brutal. Here’s the story of my dad and his ramen.

Address

139, Jalan Aminuddin Baki, Taman Tun Drive Ismail
Kuala Lumpur
60000

Opening Hours

Monday 12:00 - 14:30
18:00 - 21:30
Wednesday 12:00 - 14:30
18:00 - 21:30
Thursday 12:00 - 14:30
18:00 - 21:30
Friday 12:00 - 14:30
18:00 - 21:30
Saturday 12:00 - 15:00
18:00 - 21:30
Sunday 12:00 - 15:00
18:00 - 21:30

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