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This features a thin and hearty fortified beef bone broth, made from fresh beef bone stock, bone marrow, Chinese 5-spice powder, and other secret ingredients, stewed for over 18 hours.
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Enhanced with chili oil and Sichuan / Szechuan mala peppercorn, the result is a rich, meaty savoury salty spicy flavour to the soup, with a slight lingering numbing burn. I chose the round long thick vermicelli rice noodles to accompany.
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I loved the deep meaty fatty savoury flavour of the soft tender braised wagyu beef cubes, and the light salty sour flavour of the crunchy pickled mustard greens.
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I wish they'd slice the wagyu thinner, and gave more of it, for a well-rounded meal.
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Paradise Group (LeNu Chef Wai’s Noodle Bar)
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