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2018-01-31
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This location used to be DANDAN Soul Food from Sichuan but now it is Hachi Sawa.Ever since I saw a friend post the vegetarian udon with Bamboo piths I have been wanting to try it.Went to the branch in Shaukeiwan but they didn't have it, but frankly I prefer this branch because it is more accessible and there are more options on the menu.Tried two different udons: signature oyster udon and the new one with bamboo pith and Japanese chicken.It was difficult choosing between the new one and the vege
Went to the branch in Shaukeiwan but they didn't have it, but frankly I prefer this branch because it is more accessible and there are more options on the menu.
Tried two different udons: signature oyster udon and the new one with bamboo pith and Japanese chicken.
It was difficult choosing between the new one and the vegetarian one but tried the new one because it contains sake.
The chicken was very tender because it is the Japanese chicken which is also recommended by celebrity chef Kei San.The broth contains red dates which make the broth very sweet so it would be good if the sake flavour was stronger.
As for the oyster noodles, they tasted great and full of oyster flavour.
But compared to the SKW branch, you get less seaweed here and more mince.
Finished with the strawberry soda which was fantastic and not as sweet as compared to SKW.
Will return again to try the vegetarian udon.
張貼
