That’s what is called on the menu at Tatsu Ramen .
It occurred to me that I hadn’t had ramen since I left Singapore in August 2016!
According to Yelp and Google, this is the best local ramen restaurant.
How was it?
The broth was delicious. I was very pleased with it. I ordered it with lots of garlic and a fair amount of chilies.
The onsen egg was slightly, ever so slightly overcooked. Instead of the yolk being like runny custard, it was merely soft.
Don’t get me wrong, I devoured it. The kurobota pork was fatty and intensely porky.
This place was fairly busy on the Saturday afternoon I visited.
I got my ramen fix and I left happy.
Only three blocks from my apartment is an outlet of a local noodle restaurant chain, Noodle World Jr.
I had it once before when I just moved in.
The portion was huge! There were decent sized shrimp, strips of pork, scallions tossed in rice noodles. Of course I added chili paste!
It was delicious and reminded me of my time in Singapore.
For the three people who read this blog…huzzah!
Rejoice for I have moved to Hollywood and there are many interesting and inexpensive restaurants around.
It’s close to kway teow, with plenty of bak kwah pork tossed with shrimp and scallions and mung bean sprouts. The shrimp was cooked perfectly. It was one of the best Asian dishes I’ve had in California.
It was very good.
I added all of that chili oil which wasn’t that fiery.
Now I know that los palillos means chopsticks (筷子).
I started off with a huge seaweed salad.
I recommend Noodle World.
It’s only two (!!!) blocks from my new apartment!
I like the idea of fusion restaurants. Sometimes fusion can be amazing. I want to support establishments which do something different, however sometimes such efforts fail as was the case with these Thai noodles with chicken.
As I was strolling through Zona Roma in Mexico City a couple of weeks ago my curiosity was piqued by an interesting menu at a small cafe.
I deduced that nueces de la India were cashews. This bowl of noodles with soy sauce, cilantro, chilies and ginger could have been good. I couldn’t detect any noticeable Mexican influence in this dish as cilantro and chilies are used in both Thai and Mexican cookingz
The bell peppers were mushy and I only found one sliver of a chili and two cashews.
The menu looked good and I wanted to love the food.
The ginger soda was good.
It was the last week for a number of students so I agreed to have lunch with them at Plaza Singapura. Not only was it a few minutes away, but the students took their time perusing the menu and I had to have my lunch much later in a to-go box.
Spicy and savory, there was squid, shrimp and chopped scallions in the noodles. Even warm, it was pretty good.
Last Saturday I went to the food court on the fourth floor of 313 Somerset. It’s a Food Republic, a chain of food courts which usually have better stalls than the basic food court.
In the soup were meatballs, bok choy, noodles, an egg as well as fried leeks and anchovies. These made the sweetish broth much more savory. I added the chilies and it was pretty good.
I ended up not eating the pickled vegetables as the soup was pretty filling.
I watched the Suicide Squad afterwards. It wasn’t very good. I just can empathize with mass murderers.
A classic Singaporean dish originally served to workers, I had this tasty and huge plate of noodles in the Food Republic at 313 Somerset.
kway teow, literally “stir-fried ricecake strips”, is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.
It is made from flat rice noodles (河粉 hé fěn in Chinese) or kway teow (粿条 guǒ tiáo in Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients.Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow commonly served on a piece of banana leaf on a plate.
The medium portion was huge and I couldn’t finish it.