All About The Noodles 🍜

A Japan size serving of ramen in a tonkotsu broth with a generous topping of fresh white shredded negi (green onions), bannou negi (chopped green onions), slices of Cha Shu, seaweed, and their signature black Ma-Yu, aka roasted garlic oil.🍜
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What stands out the most has to be their tonkotsu broth - a viscosity which will slightly reminds you of the local Lor mee, but with the usual creamy and rich flavours one will expect from pork bone broth. Not forgetting the finishing touch of pungent garlic oil that lovers of bold flavours will adore.
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Though the fresh tanginess of the shredded negi cuts through the heavy broth and provides a refreshing crunchy texture, the bold flavour could be overwhelming to some.
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For those with a lighter wallet, the regular tonkotsu ramen for $10.80++ is a similar experience with just lesser Cha Shu and bean sprouts instead of green onions. 🌱

A comforting bowl of handmade Udon in their special broth soup made from dried sardines and bonito. Topped with slices of beef, seeet onions, an onsen egg ($1.40), and an assortment of condiments at the DIY counter to customise your very own bowl of noodle. 🍜
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The Udon was smooth, chewy and with just the right thickness to slurp till you shiok. Accompanied by their special savoury broth, the slight tinge of sweetness and umami doesn't taste overpowering, but allows you to appreciate the craft of the noodles.
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The beef was tender and juicy, but somehow I felt bad for neglecting it. Regardless your choice of beef or pork, its all about that Udon! 👍🏻