Gan Nen Do, Publika

Gan Nen Do in Publika

[Pork-free] Gan Nen Do is a new soba spot in KL.

Recently opened in Solaris Dutamas (Publika), Gan Nen Do claims to be first in Malaysia to offer handmade soba made from 100% buckwheat imported from Japan.

How to get here?

Take the escalator up from MPH to Level G3. Walk out to the street on MPH’s side towards Positano Risto. It is located just next to the ramp below Spinalive Chiropractor Clinic. See reel.

Gan Nen Do offers 100% buckwheat soba

Gan Nen Do specialises in juwari soba.

The noodles are 100% freshly made with buckwheat flour – and is not mixed with any wheat flour or whatsoever. The soba is rich in rutin, which is known for its antioxidant properties and is gluten free too!

Gan Nen Do upholds three principles here – all noodles are freshly ground, freshly kneaded and freshly cooked.

The buckwheat flour are sourced from Hokkaido and are made fresh in-house to yield the most aromatic noodles.

Mori Soba – the best showcase

The best offering here has to the Mori Soba – the restaurant’s signature cold soba noodles paired with dipping sauce.

For RM26, the noodles can be enjoyed on its own with the dipping sauce with the essential sides of spring onion and wasabi.

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The dipping sauce is made with ingredients that are 3x more than the average – with a blend of dried bonito, mackerel flakes, and two types of soy sauce.

We ordered ours with assorted tempura (RM48), but the other offerings include yam, radish, duck, and crispy chicken tempura.

Good soba noodles, excellent dippings sauce

The soba here met expectations. It was crisp with an earthy and nutty flourish that pairs well with the dipping sauce.

True to tradition, soba-yu (water used to cook soba) is served at the end of the meal. This is added to the remaining dipping sauce to create an after-meal soup that is hearty and umami rich.

We think this is the best soba-yu we’ve tasted in KL.