From the first slurp of the spoon to the final swoop of the chopsticks, a ramen meal at Okinii seeks to soothe and satiate. The effort poured into the Chicken Miso Ramen is exemplary, with eight hours of boiling for the chicken broth, laced with red miso and loaded with no lack of noodles, plus a kitchen-roasted chicken thigh roll (a substitute for porcine chashu, since Okinii shuns the swine), marinated kampung egg, scallions and a nori sheet. At RM18, it's ramen worth relishing, though it's more of a Malaysian Chinese interpretation, with broth that's poultry-sweet rather than umami-resonant. Other ramen varieties include seafood (with prawns and mussels) and even a vegan one (with carrots, bok choi and deep-fried ginger in a sesame broth). Rice bowls are also offered, with oyakodon and gyudon beckoning from the menu, as well as tofu or torched salmon salads; sashimi is also expected to eventually be available. And after supping up the ramen, customers can sip on coffee ...
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