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2012-10-31
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Menya Musashi opens a branch over at Star Vista and they are special due to their 3 different types of soup base, basically "Black", "White" and "Red" for their Ramen.Their menu is actually quite simple with 2 x A3 size laminated paper showing photos, name and pricing of their dishes and ordering your dishes is easy by looking at the photos and name of the dish. Staff over there are quite friendly too but due to the small space constraint, they are unable to cover every tables to refill their dr
Their menu is actually quite simple with 2 x A3 size laminated paper showing photos, name and pricing of their dishes and ordering your dishes is easy by looking at the photos and name of the dish. Staff over there are quite friendly too but due to the small space constraint, they are unable to cover every tables to refill their drinks.
The black version of the Ramen should be using miso soup mixed together with black sesame or black soya sauce to get that dark color soup base. I felt that it is too salty and I am unable to drink too much of the soup unlike the other ramen restaurant where I likes to drink their soup base.
The chicken meat should be marinated with teriyaki sauce before added into the ramen but the meat of the chicken is a bit too tough and below my food standard as I think it can be more tender and nice to eat. The Ramen is nice but seems like those yellow noodles (Those seen in prawn noodles) to me without those noodles taste.
The white version of the Ramen but still too salty (Thought not as salty as the black version) from my point of view as I need to drink more water after eating over at this restaurant. The Cha Shu is nicely done with skin having a bit of over burn taste. Overall is still a nice dish for the meat part.
The restaurant used the same ramen for all different taste of Ramen in their stall so the texture is the same as the black version of Ramen.
The Cuttlefish Soken Karaage served on our table is actually quite different from the one shown in the menu. I believe they had put too much flour on the cuttlefish before deep frying it. The dish is then sprinkle with some curry powder and curry leaves. I would say this dish is not really back while the cuttlefish is still juicy when you bite onto it.
Dokkodo 3 Mix Appetizer is mix up of Marinated Octopus, Hotate (Scallop skin), Wakame (Seaweed). Taste wise. Normal for Octopis and Wakame but I do not like the taste of the Hotate. Maybe my standard for this dish is quite high as I had eaten at quite a few Japanese restaurant and Hotate or Scallop skin is one of my favorite dish.
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