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2014-12-29
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I always wanted to try this place but then it was getting into the summer months and ramen is not something I'm thinking of eating. Until cool weather rolls around and I'm back to my ramen chomping marathon! So, I came to try it on this day.There wasn't really a line and I got to sit down very quickly. Place is very cramped. Chairs around a bar like table facing the chefs who make your ramen before you. You are given a slip of paper in both English and Chinese to circle what you want. I chose th
There wasn't really a line and I got to sit down very quickly. Place is very cramped. Chairs around a bar like table facing the chefs who make your ramen before you. You are given a slip of paper in both English and Chinese to circle what you want. I chose the kamitora ramen (supposedly pork broth that has been cooked for 12 hours). It already included an egg.
The noodles basically looked like this. The pork broth was very white in color. It was sweet but not very rich. There was a bit of spicy paste in the middle. Mixed with the broth, it really didn't make it any spicier.
Noodles were not very chewy in consistency. And it got softer and softer as I ate away. It definitely didn't hold up well.
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