The thing about Shabuton Tei is that you should only enter with an empty stomach — meaning when you are really hungry because the food is good here and you will want to try a few items from their menu. They are famous for Shabu Shabu and ramen here, and it took some time before I had a chance to visit. From what I was told, the chef is from Osaka and so my doubts for having a fantastic meal were squished. So we went for the basic bowl at RM18 but if you want to have a full meal with char siew and egg, go for the RM24 variety. The reason why it costs this much for a bowl of noodles is the materials they used to make the broth — filtered water, imported noodles and well sourced meat. There are two different types of broth — Shio and Shoyu. The former being a thick and sweet broth that is slightly milky while Shoyu is soy sauce based. I didn’t have the Shabu Shabu(Japanese steamboat) here though I reckon it is worthy of a second visit because of the freshness and quality of their ingredients. They even have a Collagen based broth for the Shabu which is prized by females for their anti aging properties.