Instead of the usual pork bone broth, this version came in a slow- cooked duck broth with the absence of truffle. I would say the broth is not as rich as flavorful as compared to the truffle shoyu one I had here some time back, suited for those with a lighter palate. Topped with crushed cashew nuts, diced yellow onions, green leaves and bamboo shoots, the ramen also comprised of 2 slices of kamo char siu (poached duck breast), kamo wonton and a flavour egg. The wonton was my favourite element here, comprising of flavourful minced duck meat wrapped in a flimsy, soft handmade wholemeal wheat wonton skin. On the downside, the poached duck breast was tender, meaty but a tad too tough and dry for my liking. Flavoured egg remains an essential for me whenever I m having ramen, with a soft and slightly runny yolk encased within a braised albumin coating. // On a side note, prices seemed to have declined slightly as compared to my visit a year back, with the exclusion of service charge and GST as well . .
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#burpple