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The soup was very addictive; and it tastes waaayy more shiok when you add the fried tempura flakes as it gives a slight texture as you slurp the soup down your throat. The cooked pork slices were tipped over the cooked udon, which could be better if they were being poured with boiling hot soup when raw, like shabu shabu. Without that, the soup flavour lacks the meat flavour.

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