Slurp on flavourful ramen bowls at Hyatt Regency Trivandrum

Strands of noodles, steeped in a velvety, creamy coconut curry broth, with thin slices of beef marbled with partly-melted fat, rest beside a thin sheet of seaweed in a ceramic bowl. The rich sweetness of the coconut cream and the bold flavours of curry combine in the chicken broth base, creating a light yet creamy texture. A slow slurp of the noodles, followed by a spoonful of broth and a sliver of beef, rounds out the experience.

The Ramen Bowl, an ongoing festival at The Oriental Kitchen at Hyatt Regency Trivandrum , features five broths: plain, spicy, miso, tomato and coconut curry. Curated by chef Clisha Cleetus, diners can combine the broths with soy-braised beef, char siu chicken, smoked fish, seafood, or mushrooms and tofu, along with ingredients such as egg, black fungus, sweet corn, nori, pickled cucumber and spring onion.