NONGSHIM Unveils New SHIN Ramyun Toomba: A Creamy Twist on Korea's No. 1 Instant Noodles

NONGSHIM Unveils New SHIN Ramyun Toomba:

A Creamy Twist on Korea's No. 1 Instant Noodles

Inspired by a Viral Social Media Sensation since 2016, the new NONGSHIM SHIN Ramyun Toomba offers a delectable creamy and cheesy experience!

NONGSHIM, Korea's No. 1 instant noodle brand, is excited to announce the launch of its latest innovation, NONGSHIM SHIN Ramyun Toomba. Drawing inspiration from a viral social media recipe that has captivated taste buds since 2016, this new offering combines the iconic spiciness of SHIN Ramyun with a rich, creamy and cheesy twist.

NONGSHIM SHIN Ramyun Toomba – Packet & Multipack

 

NONGSHIM SHIN Ramyun Toomba: A Fusion of Bold Heat and Creamy Indulgence

NONGSHIM SHIN Ramyun Toomba harmoniously blends the bold, spicy notes of traditional SHIN Ramyun with the smoothness of fresh cream, cheddar, and Parmesan cheeses. Enhanced with savory garlic, earthy mushrooms, and a hint of parsley, each bite delivers a multi-layered taste experience that is both indulgent and satisfying.

The Toomba recipe, which involves mixing NONGSHIM SHIN Ramyun with milk, cheese, and other ingredients, gained widespread popularity on social media platforms like YouTube beginning in 2016. This creative twist on the classic noodle dish has seen an average annual growth of 13% in related content over the past three years. A recent survey revealed that approximately 60% of individuals in their teens and twenties are familiar with or have tried this innovative recipe, highlighting the growing influence of social media-driven culinary trends.

A Social Media Sensation Turned Instant Classic

Speaking about the launch of the new NONGSHIM flavor, Antonio Jo, Executive Vice President of International Business, NONGSHIM Korea, said, “NONGSHIM is dedicated to continuously offering exciting flavors that resonate with our consumers. With NONGSHIM SHIN Ramyun Toomba, we have been able to transform a beloved social media trend into a convenient, ready-to-enjoy product that delivers the perfect blend of spice and creaminess.”

Available Nationwide – A Halal-Certified Indulgence

NONGSHIM SHIN Ramyun Toomba is now available at convenience stores, major supermarkets nationwide. Also available on NONGSHIM Official Store at TikTok Shop. Consumers can enjoy this new flavor with confidence, as it is Halal-certified, ensuring it meets the dietary preferences of a diverse audience.

From a viral social media hack to an instant noodle revolution, NONGSHIM SHIN Ramyun Toomba, is here to redefine your culinary ramyun experience. Whether you're a fan of SHIN Ramyun’s signature heat or a lover of creamy, indulgent flavors, this fusion is one you won’t want to miss!

For more information, please visit NONGSHIM’s website or connect with them on social media:
Facebook: NongshimMalaysia
Instagram: @nongshim_malaysia
TikTok: nongshim_malaysia
TikTokShop: Nongshim Malaysia

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Iconic Collaboration: Korea’s No. 1 Instant Noodles Nongshim Shin Ramyun Meets Michelin-Starred Jay Fai for an Unforgettable Fusion

Introducing Nongshim Shin Ramyun Tom Yum – A Perfect Harmony of Bold Korean Spice and Authentic Thai Flavors

Nongshim Shin Ramyun Tom Yum, the latest culinary innovation by Nongshim which was launched recently in Thailand, is now officially available in Malaysia. Created in collaboration with Jay Fai, the legendary Michelin-starred street food chef from Bangkok, Nongshim Shin Ramyun Tom Yum is a unique fusion that celebrates the iconic bold flavors of Nongshim Shin Ramyun with the rich, aromatic taste of authentic Thai Tom Yum.

Nongshim Shin Ramyun Tom Yum Soup – Multipack, Packet & Bowl

          

Nongshim Shin Ramyun Tom Yum Stir Fry – Multipack, Packet & Bowl

       

 

Nongshim Shin Ramyun Tom Yum is not your ordinary Tom Yum. This exciting creation harmonises the signature spicy and savory notes of Nongshim Shin Ramyun with the sour and umami flavors of traditional Thai Tom Yum. Featuring perfectly al-dente noodles, shiitake mushrooms, bok choy, carrots, and exotic spices, this flavor promises a multi-layered taste experience like no other.

Known globally as the "Queen of Street Food," Chef Jay Fai is the first street hawker to earn a Michelin star. Her exceptional dishes and relentless pursuit of perfection have earned her worldwide acclaim. This collaboration brings her passion for bold, authentic flavors to the Nongshim Shin Ramyun family.

“I’ve always believed in staying true to flavors that speak to the heart. We are proud that with Nongshim Shin Ramyun Tom Yum, we’ve managed to create something extraordinary that honours both Korean and Thai traditions,” shares Chef Jay Fai.

As Korea’s No. 1 instant noodle brand, Nongshim Shin Ramyun is celebrated for its perfectly chewy noodles, rich broth, and uncompromising quality. The new Tom Yum flavour is part of the iconic Nongshim Shin Ramyun family, offering the same signature taste that fans know and love while exploring new flavor frontiers.

Adding to the allure of Nongshim Shin Ramyun Tom Yum is its star-studded endorsement. Recently, global superstar Blackpink’s Lisa shared her fondness for Chef Jay Fai’s creations during her visits to Bangkok. This further cements the cultural connection and appeal of this remarkable collaboration.

The Nongshim Shin Ramyun Tom Yum range is officially available across major supermarkets and hypermarkets in Malaysia, featuring new fully purple product packaging in two variants: classic soup-based and stir-fried. Both variants are Halal-certified, ensuring they can be enjoyed by a diverse audience.

Experience the bold harmony of Korean spice and Thai tradition with Nongshim Shin Ramyun Tom Yum. Visit your nearest store to grab this exciting new flavor and savor the collaboration of a lifetime.

For more information, please visit Nongshim's website or connect with us on social media (FB: NongshimMalaysia, IG: @nongshim_malaysia, TikTok: nongshim_malaysia)

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Nongshim Shin Ramyun, Korea’s No. 1 Instant Noodles Launches Two New Flavours, Welcomes Malaysian Ambassadors Wany Hasrita & Khai Bahar

Nongshim Shin Ramyun, Korea’s No. 1 Instant Noodles Launches Two New Flavours, Welcomes Malaysian Ambassadors Wany Hasrita & Khai Bahar

• New Nongshim Shin Ramyun Spicy Chicken Soup and Stir Fry with Cheese flavours crafted to tantalize the local palate
• Wany Hasrita and Khai Bahar debuts their new single ‘Makan Cintaku’

Nongshim, the leading brand behind Korea's No. 1 instant noodles, Shin Ramyun, launched two new flavours today: Nongshim Shin Ramyun Spicy Chicken Soup and Nongshim Shin Ramyun Stir Fry with Cheese. The launch event was held at Sunway Pyramid, featuring a vibrant celebration of Korean cuisine and culture. Both the new Nongshim flavours are crafted specially to tantalize the Malaysian palate.

The Nongshim Shin Ramyun Spicy Chicken Soup flavour comes with enhanced flavours and spices that goes well with chicken, waking up your spicy instinct with a fiery kick. Meanwhile, get ready to savour the cheesy and spicy indulgence of the new Nongshim Shin Ramyun Stir Fry Cheese. Both flavours are ideal for anyone looking to redefine their spicy and cheesy cravings. Malaysians, get ready for an explosive taste!

At the launch event, Nongshim also proudly introduced its latest brand ambassadors, Wany Hasrita and Khai Bahar, two of Malaysia's top Malay artistes and renowned vocalists. Both ambassadors put on a stunning show at the launch event debuting their new single ‘Makan Cintaku’, a beautiful rendition that captures countless moments of love, joy, and happiness—often made even more special by the comforting presence of a bowl of ramyun noodles that resonates deeply with all Malaysians. The new single was written, composed and arranged by renowned electric violinist, pianist, songwriter and producer Dennis Lau while Brendon Tan contributed the lyrics. Both Wany and Khai also performed their latest hits such as ‘Pedas’ and ‘Bayang’.

Nongshim friends, who are also top Malaysian foodies and influencers attended the launch event and participated in various engaging activities designed to celebrate the new flavours.

Lee Yong Jae, Executive Vice President & Chief of International Business, Nongshim Korea said, “Nongshim’s Shin Ramyun range of products are certified HALAL, ensuring that they meet the dietary preferences of all consumers in Malaysia. Muslim customers can look out for the HALAL logo on the Shin Ramyun packaging when they make their purchase. We are committed to delivering happiness through our consumer-centric approach, continually innovating and adapting our offerings to meet the diverse tastes of Malaysian consumers.”

Following the launch today, Nongshim will embark on a nationwide roadshow from August to November 2024, bringing the excitement of the new flavours to fans across Malaysia. The roadshow schedule includes stops at various locations where consumers can look forward to interactive experiences such as tasting sessions, gifts with purchase and exciting games.

Nongshim nationwide roadshow details:

Date	Region	Venue
20 – 25 August 2024	Central	LG2 (Blue Concourse), Sunway Pyramid, Selangor
2 – 8 September 2024	Southern	Village Grocer Shopfront (VGS) LG Floor, Mid Valley Johor Bahru
24 – 29 September 2024	Central	LG Floor (East Wing), IOI City Mall Putrajaya
1 – 6 October 2024	Central	LG Floor (In front of Childhood), KL East Mall
28 October – 3 November 2024	Northern	South Zone LG Floor (In front of AEON), Queensbay Mall, Penang

In conjunction with the launch of Nongshim Shin Ramyun new flavours, K Fry has introduced a Limited Time Only menu – the Shin Volcanic Corn Cheese Bokkeummyeon, which will be available from 15 August to 31 October 2024 at all K Fry outlets in Peninsular Malaysia. K Fry (urban Korean slang for Korean fried chicken) is a home-grown Korean brand that specialises in authentic Korean Fried Chicken and hearty Korean food with an urban twist.

Nongshim has been present in Malaysia since the early 1990s, as part of the Company’s strategy to expand its international market presence. Over the years, Nongshim has established a strong foothold in the Malaysian instant noodle market, particularly with its flagship product, Shin Ramyun, which has become a household name.

The full range of Nongshim Shin Ramyun products are available at all major supermarkets and convenience stores nationwide as well as online platforms in Malaysia.

           

Nongshim Shin Ramyun Spicy Chicken Soup -          Nongshim Shin Ramyun Stir Fry with Cheese -
Packet and bowl                                                           Packet and bowl 

Other Nongshim Shin Ramyun products:

       

     

Join them on this exciting journey as they celebrate the launch of Nongshim Shin Ramyun’s new flavours and the vibrant culture of Malaysia. 

For more information and updates, please visit Nongshim's website or connect with us on social media (FB: NongshimMalaysia, IG: @nongshim_malaysia, TikTok: nongshim_malaysia)

Recipe: Kuey Teow Ladna

𝐊𝐮𝐞𝐲 𝐓𝐞𝐨𝐰 𝐋𝐚𝐝𝐧𝐚 is the Thai equivalent of Cantonese wat tan hor. Ladna in Thai language means “pour on the face” which means the noodles are first cooked then egg gravy is poured on top.

This noodle dish is made using thick kuey teow noodles along with your choice of prawns, squid, chicken and fish cake. The main difference I could see with Cantonese wat tan hor is that kuey teow Ladna usually has carrots and chilli. Do enlighten me if there are any other ingredients I have missed.

Check out the step-by-step video instructions on YouTube:

𝐊𝐮𝐞𝐲 𝐓𝐞𝐨𝐰 𝐋𝐚𝐝𝐧𝐚

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 10-15 mins

Serves 2-3

Ingredients
2 tbsp cooking oil
2 cloves garlic, finely chopped
6-8 prawns
2 fish cake, sliced
150g bok choy or choy sum, sliced
1/3 carrot, cut into matchsticks
1/3 red chilli, sliced

For the noodles
1 pack (450g) thick kuey teow, strands loosened
1 tbsp cooking oil
1 tbsp dark soy sauce
1 tbsp light soy sauce

For the sauce
600ml boiling water
1 tbsp chicken stock concentrate
1 tbsp oyster sauce
1 1/2 tbsp cornstarch mixed with 3 tbsp water
2 eggs

1/2 tsp light soy sauce

A dash of white pepper

1. In a wok, heat oil and add dark soy sauce and light soy sauce. Then, add noodles and stir to coat well with sauce. Cook for a few mins until noodles are cooked through. Divide noodles on two to three plates (depending on how many servings you are making).

2. In the same wok, heat 1 tablespoon of oil over high heat. Add the prawns and cooked for 2-3 mins, until cooked through. Remove and set aside.

3. Beat eggs with 1/2 tsp of light soy sauce and a dash of white pepper.

4. In the same wok, heat 1 tablespoon of oil over high heat. Then, add the garlic and saute for 1 minute, until lightly browned. Then, add the water and chicken stock concentrate. Add fish cake, carrot, oyster sauce and bok choy. Return cooked prawns to wok. Then, add cornstarch slurry to thicken sauce. Finally, lower heat, and add the eggs and stir to form egg strands. Add red chilli.

5. Divide sauce between the plates and serve immediately. 

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Recipe: Ma Yi Shang Shu 蚂蚁上树 (Ants Climbing a Tree)

𝐌𝐚 𝐘𝐢 𝐒𝐡𝐚𝐧𝐠 𝐒𝐡𝐮 蚂蚁上树 literally translated as “Ants Climbing a Tree”. Don’t worry, no ants were hurt in the making of this dish. It’s actually a classic Sichuan dish containing glass noodles which is supposed to resemble a tree, minced pork for the ants and spring onions for the leaves on a tree. Haha I don’t see the resemblance at all but hey it’s a delicious dish. 

It's slightly spicy from the doubanjiang (chilli bean sauce), the same sauce used to make mapo tofu. Very flavorful, and makes a quick lovely lunch/dinner meal.

Check out the step-by-step recipe video here

(click on this link to watch on YouTube):

This is brand of glass noodles brand that I use, very nice texture. Buy here: https://shope.ee/1ffRrsNG64

𝐌𝐚 𝐘𝐢 𝐒𝐡𝐚𝐧𝐠 𝐒𝐡𝐮 蚂蚁上树

Recipe by Baby Sumo

Preparation time: 5 mins

Cooking time: 10 mins

Serves 1

Ingredients
50g glass noodles (1 piece), soaked in hot water for 5 mins
60g minced pork
1/2 cup water
2 cloves garlic
1 tsp grated ginger

1 tbsp cooking oil

3 stalks spring onion, finely chopped

Seasoning
1 tsp doubanjiang (chilli bean sauce)
1 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp chicken stock powder

For marinating the pork
1/2 tsp light soy sauce
1/2 tsp Shaoxing wine
White pepper

1.  Marinate pork for 5-10 mins.

2. In a pan or wok, heat oil over medium high heat. Add garlic and ginger, and saute for 2 mins, until lightly golden. Add pork and brown. Then, add seasoning and water, cook for a few mins until sauce has been absorbed into the noodles. Add spring onions and give it a quick stir. 

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Jiu Gong Noodle House, Setapak 舅公菠菜面馆

A few weeks ago, we were in Wangsa Maju to sort out some chores and come lunchtime, we decided to try out this restaurant, Jiu Gong Noodle House 舅公菠菜面馆 , which was highly rated on Google. They are famous for their spinach handmade noodles. 

 The restaurant is air-conditioned and clean. The menu is simple - one page for noodles, and the other for snacks and drinks. Their handmade noodles are paired with minced pork and shredded chicken, as well as other ingredients such as wantan, bitter gourd and pork ball. They also have Thai kway chap noodle soup here.

I highly recommend the spinach noodle with minced pork, shredded chicken and wantan (RM9.50). The noodles had a really nice texture, and was well seasoned. I thoroughy enjoyed this. Hubby had the egg noodle, which has a similar texture, just without the spinach. For drinks, I had the Thai green tea (RM4), a good thirst quencher for this hot weather!

Jiu Gong Noodle House Menu

If you're in the area, do give this place a try!

Opening times: 8am- 4pm. Closed on Mondays.

Location: Jiu Gong Noodle House, 12 Jalan Usahawan 7, Sri Rampai Business Park, 53300 Kuala Lumpur (paid street parking available, can use T&G to pay)

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Tony's Wantan Mee, Taman Emas, Cheras

I read about this Tony's Wantan Mee stall in The Malay Mail, so one day when we were in the area, we decided to try it out. The wantan mee stall is located inside Restoran Onn Lock (there is no signboard but if you Waze it, it will bring you directly to the door. Once here, look for the wantan mee shop with the yellow signboard). There are ample parking spots here; we got one right in front of the restaurant. 

The owners are very nice and friendly. Here, you will be able to find the more unusual toppings served with the wantan mee, such as braised chicken feet with mushrooms, Hakka char yoke, ginger duck and curry chicken. The noodles are priced at RM9 each. They also have the regular char siew wantan mee (RM8).

I had the braised chicken feet and mushroom wantan mee and I loved it. The chicken feet was well-braised and flavourful, with delicious, springy noodles. Hubby had the wantan mee with Hakka char yoke; braised pork belly with wood ear fungus, which was flavourful and tender. The noodles are served with a bowl of soup and cili padi. 

Open from 7am to 2pm. Closed on every second Sunday of the month.

Location: Tony's Wantan Mee, Restoran Onn Lock, Taman Emas, 43200 Cheras, Selangor (pay for street parking use Smart Selangor app)

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Super Ramen, Desa Park City, KL

Super Ramen is a fusion ramen restaurant located in Desa Park City, Kuala Lumpur. Most of the ramens here are served with the traditional tonkotsu broth, with non-traditional toppings such as pork chops, chicken katsu, or truffle mushroom. Other than the tonkotsu broth, they also have an interesting Japanese Nyonya curry gravy.

During our visit, we tried some of their bestsellers, including:

🍜 𝐊𝐢𝐧𝐠 𝐨𝐟 𝐏𝐨𝐫𝐤 𝐂𝐡𝐨𝐩 𝐑𝐚𝐦𝐞𝐧 (RM39.90)
- each bowl comes with a juicy, tender pork tomahawk marinated in Western spices such as Cajun spice, cooked sous vide and then seared in a hot pan to finish. Other toppings include corn, bamboo shoots, spring onion, fungus etc.

🍜 𝐊𝐮𝐦𝐚𝐦𝐨𝐭𝐨 𝐂𝐡𝐚𝐫𝐬𝐲𝐮 𝐑𝐚𝐦𝐞𝐧 (RM27.90)
- for traditionalists, this is the closest you can get to the classic tonkotsu ramen. Rich and flavourful, the broth is made using at least 10 ingredients and boiled for at least 13 hours. Recommended to add on ajitama (egg) which is nice and runny. Ramen texture is good 💯 the Charsyu is slightly different from the classic Japanese version; slightly sweeter like the Chinese version.

✨ 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐆𝐲𝐨𝐳𝐚 (RM13.90)
- wonderfully juicy. The gyoza sits on a thin omelette and is drizzled with Mayo and topped with truffle oil and ebiko.

✨ 𝐌𝐚𝐧𝐠𝐨 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐊𝐚𝐫𝐚𝐚𝐠𝐞 (RM12.90)
- Japanese fried chicken… crispy and moist. So good!

✨ 𝐖𝐚𝐭𝐞𝐫𝐦𝐞𝐥𝐨𝐧 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐌𝐨𝐜𝐤𝐭𝐚𝐢𝐥 (RM13.90)

✨ 𝐇𝐚𝐫𝐮 𝐊𝐢𝐤𝐮 (RM25.90)
- delicious ume cocktail whereby chrysanthemum is infused with umeshu sake. 💯

* Note: we sampled the above at their Sri Petaling outlet in February. Since then, the outlet has closed. However, the same menu / dishes are served at Desa Park City.

Opening hours: 11.30am - 3pm; 5.30-10pm.

Location: Super Ramen, FF03A-5, The Waterfront @ Park City, 5, Persiaran Residen 52200 Kuala Lumpur, Malaysia.

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Madam Chiam Curry Noodle House, Taman Connaught, KL

It's been a while since we visited Madam Chiam in Taman Connaught, Cheras. Pre-pandemic, we used to come here often for their dry chilli pan mee as well as curry laksa noodles. 

Hubby was craving for curry noodles (RM7.80 for small), so that's what we both had during this visit. Just as good as we remembered it, the curry broth was flavorful with a hint of calamansi lime to cut the richness. Love it! Do order it with their handmade pan mee noodles. Each bowl comes with chicken, tofu pok, fried beancurd, long beans, bean sprouts and half an egg.

Opening hours: 7.30am to 4pm. Closed on Monday (except public holidays).

Price: Total bill RM20.10, inclusive 1 drink. 

Location: Madam Chiam Curry Noodle House, No.20, Jalan Cerdik, Taman Connaught, 56000 Cheras, Kuala Lumpur. (Street parking - pay via Touch n Go app)

Tel: 016-210 7559

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Wagyu Pho, Bukit Jalil, KL

We chanced upon Wagyu Pho during our recent visit to Pavilion Bukit Jalil. The restaurant is located in one of the shophouses facing the mall, adjacent to Parkson Level 2 exit.

Since the restaurant is called Wagyu Pho, the boys said it would be a crime not to order the Wagyu pho (RM36.90). It comes with Wagyu beef slices, served rare, which continues to cook in the hot broth. They serve some Thai basil and culantro, which you pick off the stalks / tear into smaller pieces and add to your broth. Using a unique family recipe, the broth has been boiled for 12 hours, for a rich, typical Saigon taste.

They also have regular pho (RM18.90) or mixed pho with sliced beef, beef balls, tendon and brisket (RM28.90).

Pork-free. Full menu can be viewed here.

Opening hours: 11am - 3pm; 5pm - 10pm. Closed on Mondays.

Price: Total bill RM131.60 for 4 pax.

Location: Wagyu Pho - Vietnamese Noodles House, Aurora Place, D-1-10, Plaza Bukit Jalil, 57000 Kuala Lumpur.

Tel: +60 16-502 4968

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