Manmaru Homemade Udon @ Mid Valley

Manmaru Homemade Udon is one the latest restaurant that hits Mid Valley, and is a home-grown Malaysian brand that serves quality homemade udon. Located at Center Court in Second Floor beside Apple and above Madam Kwans, Manmaru Homemade Udon is pretty easy to spot due to the charming yellow wooden exterior with giant Japanese tag まんまる means Manmaru.

While most Japanese restaurant emphasizes on fine preparation of food, Manmaru Homemade Udon on the contrary, run on the self-service concept similar to fast food restaurant. The concept doesn’t mean a less quality food, but in fact it benefits on faster pace of food serving, where diner will be able to place and get their order on the spot. This minimize the waiting time to wait for restaurant staffs to take down your order, and long waiting time for food to arrive when the restaurant is packed, plus avoiding the misses and wrong food being served to the table.

That’s also why the restaurant is named Manmaru Homemade Udon. The word “Manmaru” signifies “circular” in Japanese language., where the restaurant will provide diners with a well-rounded culinary experience. You order what you want, pay at the counter, look for a comfortable place to sit down and there you go, enjoy the slurpy smooth noodles.

The ordering steps are pretty simple. First choose the noodles you want. There are 10 types of noodles to choose from, which are Curry Udon, Kimchi Udon, Niku Udon, Cream Corn Udon, Zaru Udon, Kamaage Udon, Bukake Udon, Kakae Udon, Komo Seiro Udon and Ume Udon. The price range from RM8.90 to RM15.90, available in small and large portion.

While the soup base are different and can be ordered according to personal preference, the udon itself is of the same. But the udon definitely is the soul of each order. The kitchen prepare fresh udon daily, handmade using 100% wheat flour without additional preservative and additives.

Due to the hand kneeding process, the udon turns out to be better in texture, al-dente and chewy. You will find that the noodles is very long like a never ending thread but according to the owner, this is how homemade udon suppose to be – A sign that is it is purely handmade. Even though there is feedback from customer requesting for so shorter length of udon, Manmaru still holds onto the presistance of real handmade udon. The lengthy one.

Kake Udon (RM8.90-Small, RM10.90-Large)
A bowl of udon with soy sauce base, garnished with chopped green onions and sliced kamaboko. Nothing fancy, great for those who like to keep their meal light. Simple at its best.

Curry Udon (RM10.90-Small, RM12.90-Large)
In contrary with the Kake Udon, curry Udon boasts a stronger flavour that lights up the mild flour-based staple. Very thick and creamy, but no challenge for the spicy level.

Kimchi Udon (RM11.90-Small, RM13.90-Large)
The girls favourite. Though the restaurant is Japanese base, they have introduced the Korean flavour to go with Japanese udon. A fusion touch that combines well, leading to a spicy sourish concoction that whets up the appetite continuously. An appetizing choice for patrons who feel that the taste of udon is one dimensional for them.

Niku Udon (RM12.90-Small, RM14.90-Large)
Quite similar to Kake Udon, but more complex in taste and texture, thanks to the slices of beef and spinach. Thinly sliced and cooked well, the beef remains tender, melt in the mouth without much munch needed.

Cream Corn Udon (RM12.90-Small, RM14.90-Large)
One of the most outstanding soup base among all. Presented in cream gravy topped over with corns, the whiteish soup seems thick and creamy, a broth that will lead you to a cloying end if you finished all. But to our surprise, it isn’t, the broth renders a pleasant fragrance of cream, but not as thick as we thought of. In fact, the creaminess is between light to medium level, just lightly coated each strand of udon beautifully to cast in a great flavour. Worth trying out. It won’t cause over-filling even with side orders.

Ume Udon (RM10.90-Small, RM12.90-Large)
A very unique flavour as the soup combines a light soy base with pickled plum. The base is initially mild, but as you swirl in the pickled plum, a sharp, sourish flavour developed, tickling the tastebud to create an extra bold flavour. A choice for diners who like to experience a diverse of flavour.

Zaru Udon (RM8.90-Small, RM10.90-Large)
To eat this, take a lenghty noodle and dip them into the gravy, slurp them up with full satisfaction.

Kamaage Udon (RM12.90)
Kamaage Udon is served along with kamaage sauce consisting of dashi, soy sauce, roasted sesame seed. The dipping itself is light, enveloping a perfect flavour comprises of sesame fragrance and savouriness of soy sauce. Imagine the roasted sesame fragrance that develops in your palate as you bite into the al-dente udon.

Kamo Seiro Udon (RM13.90-Small, RM15.90-Large)
A replacement of beef slives in Niku Udon with smoked duck meat for this Kamo Seiro Udon. A smoky, flavoursome toppings that turns your udon into a more lively flavour.

Bukake Udon (RM9.90-Small, RM11.90-Large)
Cold uson dash with thick fish broth. Not a fan of cold udon, as soupy udon is more tummy warming and satisfying.

After choosing your soup, continues with tempura items such as Enoki Tempura, Ebi Tempura, Yasai Kakiage tempura, white fish tempura, kobacha tempura, satsuma imo tempura, renken tempura, tari karaage, nasu tempura and green pepper tempura.

Tori Karaage (RM2.00/pcs)
This is the must try! It is so good that we ordered two plates. Freshly deep fried, the chicken promotes crispy cracking sound as you munch in, revealing pipping hot juice that flows out as you continue to tuck in with the succulent meat.

Kabocha Tempura (Pumpkin) – RM1.80/pcs
Deep fried pumpkin.

Enoki Tempura – RM1.50/pcs
Deep fried golden needle mushroom.

Ebi Tempura (Prawn) – RM3.80/pcs
Prawn tempura tempted us once arrive. Pat with bread crumbs and deep fried to golden brown, the ebi tempura tempted us once arrive. Very crunchy outside, juicy and bouncy inside.

Nasu Tempura (Brinjal) – RM1.50/pcs
Deep fried eggplant.

Among, we like the fish tempura the most. Soft and moist inside, the fish is layered with a crisp exterior that complement well with the inner texture. Make a dip into the tempura sauce and have the outer layer soaked up with the sauce, leading to a drop in crispiness, but an up level in flavours.

Next, goes on with side order including Inari, Naruto Maki, Sansai Zuke, wakame, hanjuku tamago and beef sliced. Some add ons to a more bountiful meal. Finally, complete the meal with drinks such as soft drinks, green tea, OKF aloe vera or drinking water.

Photographer: Summer
Write up: YLing

Manmaru Homemade Udon
S-045A, Center Court,
Second Floor,
Midvalley City Mall,
Lingkaran Syed Putra, 59200 Kuala Lumpur
( just above Madam Kwan/ Pasta Zanmai)
Business Hours: 10am-10pm daily
Contact: +603 2282 0287