Had to get one of these for it was really an eye-opener on my previous trip there — they had since improved on the recipe and made it better than what I remembered it to be!

Taking a sip of broth from the bowl without mixing everything up, it's flavours are significantly tangy from the sweetness of the tomato tare — some might find it similar to those base of tomato-based pasta from coffeeshop western stalls but it definitely did feel a lot more refined in comparison. Mixing the generous portion of Special Togarashi Chili into the bowl of ramen, it antes up the flavours of the entire bowl quite a bit — quite a kick in terms of spiciness and a hint of umami flavour that one would get from the dried chili at Dim Sum places; it might sound like a weird combination at first but it packs a serious punch! Cha Shu was as tender as I remembered, while almost free from any porky stench but the Ajitsuke Tamago was also pretty well-executed with a flowy, molten yolk hidden in between. A big improvement overall; if it was good the previous visit, this was definitely even better!

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