The Original BUTAO King ($13.90) was neither thick nor rich-yet perhaps what bugged me more was the underlying spiciness from the added chilli which I felt hindered the pork flavour in the broth. The squid ink, garlic and sesame in the Black King ($15.90) were all very strong flavours which overpowered each another-resulting in a confusing thick peppery black broth which had only faint hints of garlic, and that same kick of spiciness from the chilli. The Green King ($15.90) had basil, olive oil and Parmesan cheese- eat this only if you love pesto and hate ramen. Unique flavours yes, but I certainly wouldn’t add that to a tonkotsu broth to render it completely unrecognisable. The pork cheek and belly could also be softer. Despite all that, I enjoyed the black pepper marinated bean sprouts-until we were told off by the waitress, that they were meant to be added to the ramen and we weren’t supposed to “snack on them”. Gosh. *upon our subsequent visit the original broth (rich) was all sorted out, and no one stopped our bean sprout eating.
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