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This features a thick and creamy rich pork bone broth, made from fresh pork bone stock, pork fat, salt, and other secret ingredients, stewed for over 12 hours.
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Enhanced with chili oil and Sichuan / Szechuan mala peppercorn, the result is a rich, meaty sweet savoury salty spicy flavour to the soup, with a slight lingering numbing burn. I chose the chewy cylindrical hand-pulled la mian all-purpose flour noodles to accompany.
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I loved the garlicky savoury salty flavour of the meaty chewy juicy breaded pork chop, and the light sweet salty flavour of the crunchy preserved mustard greens.
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Completed with a bouncy soft, longjing / dragon well tea braised lava egg with a semi-runny yolk, which has a bold earthy eggy sweet flavour.
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A tasty bowl of noodles.
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Paradise Group (LeNu Chef Wai’s Noodle Bar)
More details in profile & blog