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You never get enough of good ramen, and this Maru-Toku Negi Chashu ramen was great. The noodles were well cooked, and the crunchiness of the negi and bean sprouts made for a great mixed texture. However, the chashu was cooked a tad uneven, with parts rendered too dry.
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Its true charm was in the flavourful and thick tonkotsu broth though. Loaded with roasted garlic oil, it was wave after wave of umami, accompanied by a potent (but not overpowering) aroma. The sharpness of the negi also negated some of the heaviness, making it palatable till the last drop.