Kuala Lumpur’s ramen scene is nothing if not stacked — rich broths, long queues, and loyal devotees. But Towzen stands apart. Two words: vegan ramen.
The vibe: After two decades of perfecting the art of vegan ramen in a quiet Kyoto backstreet, Towzen has made its first international leap, landing in Kuala Lumpur’s leafy Ampang neighbourhood. Inside, things are suitably pared-back: warm wood, and the kind of minimalist restraint you'd expect from a Kyoto café (if it served truffle ramen). It’s tranquil, thoughtful, and unpretentious — a welcome contrast to the city’s faster-paced eateries.
The food: At the core of Towzen’s menu is a concept still rare in the ramen world: a soy milk-based broth. Go for the eponymous noodle dish. The broth is ultra-creamy, made by slowly boiling soy milk with a touch of baking powder, then rested overnight and finished with dashi and soy sauce. Toppings include mizuna, yuba, radish, enoki and shimeji mushrooms, umeboshi, and a hint of sansho. The noodles are firm, chewy, and built to carry the flavour. Another standout is the miso and gac ramen, blending hearty miso with the earthy sweetness of gac fruit — a Southeast Asian superfood — balanced by a walnut milk broth. Brighten things up with the Yuzu Kosho Ramen, which offsets the richness of the broth with a zingy citrus hit. If you’re not in the mood for noodles, there’s a supporting cast of udon, rice dishes, and light bites — but trust us: you came for the ramen.
The drinks: Matcha is serious business here. The Kyoto Uji Matcha Latte is a house favourite, made with ceremonial-grade powder. There’s also house-brewed kombucha, sparkling yuzus, and a rotating cast of Japanese teas including genmaicha.
Time Out tip: Wearing white? Ask for a bib. No judgment, just good sense.