Alan manages the kitchen (background) while Desmond (right) works the crowd.
AS PEDESTRIANS navigate stalls along Kuala Lumpur’s Kasturi Walk, they will detect the unmistakable aroma of simmering broth and savoury miso emanating from a ramen stall.
Decorated with fish-shaped streamers and red noren (curtain), the stall is illuminated by the warm glow of Japanese lanterns.
The magic lies in the bowls crafted by Alan Chan Wu Ying and Desmond Chan Yew Kong, both in their 60s.
Together, they deliver the yatai (Japanese mobile eatery) experience.
Three ramen varieties are offered by the brothers: Miso (fermented soybean paste) Ramen, Shoyu (soy sauce) Ramen and Spicy Miso Ramen.
Each bowl, prepared to order, consists of shoyu broth, noodles, naruto (steamed fish cake), pak choy, seaweed, kakiage (fritters) and ajitama (marinated boiled egg).
Desmond says they sell almost 200 bowls daily at a flat rate of RM15.80 each.
Alan preparing Spicy Miso Ramen at the stall in Kasturi Walk.
The siblings have a seamless division of labour: Elder brother Alan manages the kitchen while Desmond handles the floor.
Alan, a chef with experience in Japanese cuisine, says he only uses Japanese products.
Each bowl is a testament to his meticulous attention to detail.
The Miso Ramen has crispy kakiage tempura, a perfect jammy egg on springy noodles in an appetising broth prepared from chicken and dashi stock.
Shoyu Ramen has a broth made primarily of soy sauce while the broth of the miso version is rich and creamy, layered with umami flavours.
Pieces of seaweed add a delicate crunch.
Spicy Miso Ramen is a celebration of bold flavours, designed for those who like the heat of chilli in their food.
Yet despite its spiciness, the underlying miso flavour remains discernible, a testament to Alan’s skill in balancing the heat without overpowering the dish.
(Clockwise, from left) Shoyu Ramen, Miso Ramen and Ebi Tempura.
For those who prefer a lighter touch, the Shoyu Ramen is equally delightful.
“The soup base for the ramen is also prepared with halal-certified chicken,” said Alan.
“Each chicken is inspected and carefully selected to ensure freshness.
“The menu is pork-free, ensuring a dining experience that everyone can enjoy,” he added.
With a clear soy-based broth that is slightly sweet, the Shoyu Ramen is a nod to the more delicate side of Japanese cuisine.
In addition to the ramen, the brothers also offer Ebi (prawn) Tempura, Kakiage Tempura, Chicken Teriyaki, fried wanton, yakitori (grilled meats) and Salmon Belly Skewers as side dishes.
The stall is located along Kasturi Walk, the covered walkway next to Central Market and opposite Pasar Seni MRT station.
Two Old Man Ramen operates from 6pm to 10pm, Tuesdays to Sundays.
The stall also accepts take-away orders. For details, call 012-668 2883.
