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One of the Better, More Affordable Ramen Out There! Priced at $10.90, this bowl of shoyu ramen came with 2 slices of pork cheek and half of an onsen egg. Simply delicious - I was polishing off this entire bowl. Bamboo shoots didn’t have to usual chemical scent to it unlike most stores, and they added raw onion as garnishing which gave the dish a depth. Swapped my noodles out from thick wavy ones, to thin and straight ones. Noodles were springy. Pork cheek was well marinated and tender, with a slight charring on its surface. Not bad. Service staff were attentive and friendly. It’s no wonder this place has a never ending queue during peak period!
a good bowl of ramen $10.90 for a bowl of Spicy Tonkotsu w/ Tamago. The egg texture and the softness of the Cha Shu just melts in your mouth. SO Ramen is alSO very genrous with the amount of meat.
Grand Tonkotsu Ramen ($13.90++) What is jealousy? Some might simply say that it is an emotion. Others might think it is an uncontrollable philosophy. When one perceives a feeling or a thought that appears to threaten the very fabric of their reality, often times jealousy would come to precede agitation. And that ladies and gentlemen, is how I feel towards my second favourite ramen restaurant only being available in the East and North while my waking desire for a warm bowl of ramen brews with envy for days on end. Sō Ramen prides itself on its affordable bowls of hot piping ramen served with simplicity in mind. Walking in to the restaurant alone presents you with an air of refinement and aptitude while still maintaining a depth of homeliness. From watching the chefs tirelessly cooking up a pot of broth that will then go on to serve hundreds of customers a day, one could truly experience their ramen first-hand from the very beginning. Their Grand Tonkotsu Ramen ($13.90++) is truly a remarkable bowl of ramen, hailing from a pristine silver place in my heart. The tonkotsu broth fused beautifully with their aromatic black garlic sauce, achieving a refined and effervescent soup that is both flavourful and light all at once. What’s even more incredible has to be the generous trifecta of luscious melt in your mouth various pork cuts. The holy trinity features a sublime Toroniku (braised pork cheek), Cha Shu (braised pork belly in cha shu) and my personal favourite, a thick and hearty slab of Buta Kakuni (braised pork belly in special sauce). Don’t even think about leaving the establishment without trying their Mustard Chicken ($3.80), a serving of golden-brown fried chicken drizzled with a playfully tangy vinaigrette and mustard seeds for a mild acidity that helps to cut through any greasy goodness from the chicken.
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Dim Sum for breakfast . | Good lui sa bao, steamed glutinous rice and cheong fun can be found in this place. Highly recommend their steamed glutinous rice. While the rice was steamed in their metal bowl, the well marinated chicken leaked its flavor into the rice.
The Breakfast Of (Asian) Champions Another one of Peter's recommendations that wasn't on the itinerary, Hong Kong Zhai makes every single one of their dim sums in house, or so I've been told. Their lo mai kai ($1.80, bottom right) is pretty decent. A tasty cap of chicken, mixed in with slices of lup cheong and a large chunk of mushroom sat atop the base of well cooked glutinous rice that's not overly mushy. Unfortunately, the rice was under seasoned, presumably as they were over reliant on the preserved sausage to impart flavor to it. The good news is that it all gets even better from here. The liu sha bao ($3) was undeniably excellent. The salted egg yolk custard leaned more towards the sweet side of the scale, just enough to satisfy any sugar cravings, but had a little hint of salt to satisfy the purists. The custard itself is smooth, but carries a very desirable grittiness to it, attesting to the fact that actual salted egg yolks went into the custard. The pau dough itself was soft and oh-so-supple while maintaining a pleasant thickness. The shrimp chee cheong fun (also $3) was doused liberally in a savory, ambrosial soy-based sauce that had me mopping it all up with the silky smooth rice rolls. The rice rolls are steamed separately from the shrimp unlike most other places which wrap up the shrimp, then steam it all together. Hong Kong Zhai's method prevents both elements from being overcooked, and it paid off handsomely. The shrimp was bouncy and snapped under just a touch of pressure, while the chee cheong fun slithered off spoons and chopsticks like velvet. And finally, the winner is the beancurd skin rolls (you guessed it, also $3)! Soft, supple, sizable and simply stellar, these rolls were some of the best I've ever tasted thus far. If you ever find yourself dining at Hong Kong Zhai, order at least two baskets of these bad boys. You'll thank me later. #BurppleAMKHawkers
Pot Stickers Such interesting presentation!
Thiam Peng
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