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2017-04-26
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It was a tiny outlet located at Orchid Hotel with a service staff and 2 kitchen staffs. It was well known for its dry style of ramen. The place was not crowded, comparing to its crowded neighbours during dinner time. Only cash was accepted for payment. There was ice tea on the table to help yourself to. Sitting at the counter, one could easily see how the cook prepare the food.Mazesoba Nagoya style (S$12.80++)Dry noodle with spicy minced pork, soft boiled egg, seaweed, and some vegetablesThere w
It was a tiny outlet located at Orchid Hotel with a service staff and 2 kitchen staffs. It was well known for its dry style of ramen. The place was not crowded, comparing to its crowded neighbours during dinner time. Only cash was accepted for payment. There was ice tea on the table to help yourself to. Sitting at the counter, one could easily see how the cook prepare the food.
Mazesoba Nagoya style (S$12.80++)Dry noodle with spicy minced pork, soft boiled egg, seaweed, and some vegetables
There was a note pasted on the table, with instructions on how to eat the noodle.1) Mix the ingredients for 20 seconds
2) Want more kick? Add vinegar or chilli oil!3) Finish eating? Ask "OiMESHI!" to staff! The staff would give a small portion of rice to mix with the remaining sauce!
The noodle was served with a small cup of soup. The soup was peppery in taste and reminded one of bak kut teh.
The noodle was addictive and slightly spicy with a slight QQ texture. Better than most bak chor mee.
Mixing the remaining sauce with the plain rice, it was delicious too.
張貼
