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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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: Thai-style Steamed Fish with Lime Juice & Garlic

If you love Thai-style 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐅𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐋𝐢𝐦𝐞 𝐉𝐮𝐢𝐜𝐞 & 𝐆𝐚𝐫𝐥𝐢𝐜 aka Pla Kapong Neung Manao ปลากะพงนึ่งมะนาว , you can try recreating it at home at a fraction of restaurant prices. The best fish to use for this dish would be siakap, also known as barramundi / Asian seabass which you can get easily in Malaysia. The sauce should be a balance of spicy, sweet and sour flavours 😋 Easy, delicious and appetising!

Also, I'm taking this opportunity to wish all my Muslim friends Happy Fasting and have a blessed Ramadan month.

Check out the full video here on YouTube:

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐅𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐋𝐢𝐦𝐞 𝐉𝐮𝐢𝐜𝐞 & 𝐆𝐚𝐫𝐥𝐢𝐜

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 3-4

Ingredients
500g siakap fish (barramundi), cleaned and gutted
1 stalk lemongrass, bruised
6 stalks coriander, separate leaves and stalks

For the lime sauce
1/2 cup hot water
1 tsp chicken stock powder
2 tbsp brown or palm sugar
2 red cili padi
5 cloves garlic
3 tbsp lime juice
1 tbsp fish sauce

1. To make sauce, first pour boiling water into a measuring jug, then dissolve the chicken stock powder and sugar. Then, add rest of the ingredients and mix well. The sauce should be sour, slightly spicy and sweet - adjust seasoning to your liking, using more lime juice, cili padi or sugar.

2. Pat the fish dry with a kitchen towel. Score the fish three times on both sides. Stuff the cavity of the fish the lemongrass. Place fish on a heatproof plate. Steam on high heat for 10 minutes.

3 . Place coriander stalks on side of the fish. Pour sauce over the fish. Then, garnish with coriander and serve.

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Bhai Jim Jum @ MyTOWN KL

Thai food is fast becoming one of our favourite cuisines. Recently, we discovered Bhai Jim Jum in MyTOWN Shopping Centre with nice food at affordable prices. The restaurant specializes in "jim jum", a Thai-style individual hotpot as well as Thai street food. 

Here are some of the dishes we tried: 

Pad Thai seafood (RM17.90)

Green curry chicken (RM18.90)

Thai milk tea (RM5.90)

Restaurant is bright and clean, and service is good too! They also do weekday set lunches, prices start from RM15.90. 

Halal/Pork-free.

Price: Total bill RM48.95

Location: Bhia Jim Jum,  Lot B1-09, Basement 1, MyTown Shopping Centre, No.6, Jalan Cochrane,  55100 Kuala Lumpur.

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Thai Cuisine Wonder @ Four Points Puchong

Thailand is world-famous for its mouthwatering cuisine and for good reason. Be prepared as Four Points by Sheraton, Puchong brings Thai cuisine to light at The Eatery restaurant this month, with freshly cooked Thai food daily. 

With 20 years of experience in the kitchen, Chef Ruchiret Thavongyot also known as Chef Teena, will feature curated recipes from Thailand, including specialties such as Pandan Chicken, Homemade Thai Fish Cake, Som Tam, Tom Kha Gai, Thai Green Curry Chicken, Thai Panang Curry Beef and more. She will also present some delicious Thai desserts such as Water Chestnut in Coconut Milk, Thai Mango Sticky Rice, Thai Cendol, and Thai Banana in Syrup. On weekends, you can also enjoyed grilled seafood and meat such as fish, prawns, lamb and more. There are also Western specialties such as whole roasted leg of lamb and seafood on ice, as well as a myriad of delicious pastries and desserts. 

Must-try dishes: Stir fried clams with hot chilli, Steamed fish with spicy lime sauce, Thai black pepper beef, Thai beef noodle, Mango sticky rice.

Other than the Thai buffet, guests can also enjoy four different Thai set lunches during their afternoon break. Each set comes with a full set course with salad, rice, and a main dish (prices start from RM25.90). It will be available for dine-in, takeaway, and delivery. 

The Thai Food Wonder buffet is available from 1st July to 31st August 2022, from 6.30pm to 10.30pm and is priced at RM135nett per adult on the weekends (Friday and Saturday) and RM115nett per adult on the weekdays (Sunday, Tuesday to Thursday). Kids from 5 to 12 years old can dine at half price. Save up to 20% with Marriott Bonvoy or selected bank credit cards; terms and conditions apply. 

To reserve your table, please call +603 5891 8855 or WhatsApp at +6013 295 6101. You may drop them an email at eatery.puchong@fourpoints.com

Check out our IG reels here:

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Tommy Thongchai @ Jaya One, PJ

Located in The Square at Jaya One, Tommy Thongchai is an urban Bangkok cafe serving both classic and fusion pork-heavy Thai dishes. 

Some of the must-try dishes and drinks here include:
✨ Fried Pork Belly  (RM14.90)
✨ Moo Ping (Thai pork collar) (RM5.90 per stick)
✨ Pork Trotter Rice (RM18.90)
✨ Fried Calamari (RM23.90)
✨ Larb Moo Tod Burger with Thongchai's fries (RM20.90)
✨ Chiang Mai Chilli Dog with Thongchai's fries (RM25.90)
✨ Blue Lychee (RM15)
✨ Virgin Bussaba (RM15)

We were really impressed with the food here. Both the burger and chilli dog were big on flavours. We were told that the sausages on their menu are imported from Thailand to keep it authentic. 

My personal favourites were the fried pork belly (so tender! and absolutely perfect with the tangy dipping sauce) and the pork trotter rice (soft, gelatinous pork trotter.. no wonder it's one of the bestsellers here). The fried calamari was nice and crispy, great snack to go with your drinks. 

 

Virgin Bussaba, Thai Mojito, Florida Today, Blue Lychee, Thai Green Milk Tea (L-R)

Check out our IG reels here: 

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This restaurant is also pet-friendly, so feel free to bring your well-behaved furkids along for a meal. 

Serves pork and alcohol. Full menu can be viewed here.

Opening hours: 11.30am - 2.30pm, 6pm - 9.30pm daily. 

Location: Tommy Thongchai, The Square, G.005, Jaya One, 46200 Petaling Jaya, Selangor (Parking RM2 per entry on weekends).

Tel: 012-901 2848

Website: https://www.facebook.com/TommyThongchai/

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Streat Thai, Lotus's Cheras: Authentic Thai Street Food

Miss travelling overseas for food? Well, if you're craving for some authentic Thai street food, check out Streat Thai - with locations in Jaya One, Bangsar South, Lotus's Kepong and Lotus's Cheras. 

Earlier this week, we visited the latter and thoroughly enjoyed our dining experience there. A huge mural of a typical scene in Thailand with tuks tuks and a neon sign reading “sawasdee”, along with makeshift stalls greeted us upon arrival and transported us to the streets of Thailand. 

Start your meal here with an order of Streat Thai's signature fried chicken wings (RM13.90 for 3 pcs). The wings are marinated with lemon grass and kaffir lime leaves and coated in a light, crispy batter. So gooooood!

Back by popular demand is the Tom Yum Mama noodles, now available in single portions. You can have it with seafood, the signature chicken chop or homemade chicken balls - or go for the MAMA special, which comes with all three, if you can't decide! 

The springy noodles are served in Streat Thai's own creamy tom yum soup recipe, which was both fiery and appetizing. Mix in the raw egg yolk for an extra rich and creamy finish. We went for the Tom Yum Mama Special (RM20.90) which came with prawns and squid, three chunks of crispy fried chicken chop and two homemade chicken balls. 

If you’re a meat lover (like us!), then you should definitely try the Thai style BBQ Beef Striploin (RM49.90). The cuts are butchered in-house and then marinated with Thai herbs overnight for maximum flavour. Nicely cooked with a good sear, it was delicious eaten with the tamarind-based dipping sauce and sticky rice. 

One of the dishes I miss most when dining out is getting a whole steamed fish served piping hot to our table. The Steamed Seabass with Lime Sauce (RM48.90) was perfectly steamed, with its tender flesh and a well-balanced, tangy sauce. 

Stir fried kangkung with garlic (RM10.90)

Thai milk tea (RM5.90), Thai Green Milk Tea (RM6.90), Thai Milk Coffee (RM5.90)

For desserts, we had the Coconut Ice Cream with Sticky Rice (RM10.90); deliciously creamy ice cream topped with salty roasted peanuts. 

The Mango Sticky Rice (RM11.90) was a big hit; sweet juicy imported Thai water lily mangos served with pandan sticky rice and drizzled with thick coconut milk.

Red ruby with coconut milk (RM6.90), rainbow rubies made from tapioca, doused in sweet coconut milk.

Pork-free.

Opening hours: 11.30am-10pm.

Location: Streat Thai,  Unit G-30, No 2, Jalan Midah 2, Lotus's Cheras, Taman Midah, Cheras, 56000 Kuala Lumpur. (ample free parking available)

Tel: 012-5970 128

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