H O S T E D
Besides the slices of beef being totally on point, the ramen is very pleasing. The chef uses the thicker kind so you get an enjoyably full chewiness when you eat this dish. I find it works exceptionally well with the dry style of preparation. Even more so when you mix in the chilli paste and onsen egg thoroughly for all the strands to be evenly coated.
What makes this a fusion dish in my opinion, is that the tasty chilli paste is nothing like what you’d find in typical Japanese cuisine. It definitely has more of a local/Chinese flavour profile and packs quite a kick. But this is by no means a bad thing. I am all for boundaries being crossed if the result is shiok-ness for all.
If however, you are sensitive to spicy food, I would suggest asking for less chilli when you order this. Just to be safe. After all, if you find you can handle higher levels of heat after the initial bite, it’s easy to ask for more and add it in yourself.

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