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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.
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.