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2012-07-18
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So we were having our regular CWB visit and the regular Ramen contests, where we aim to eat all the Ramen from all of the ones in CWB, 魂,豚王,舞心,Mist (not in any particular order)wellordered one hot and one cold and a side dish.This one was a 紫菜叉燒巻, it was actually not bad, the Chashuu was chopped and mixed with mayonnaise, then wrapped in rice and fresh crispy seaweed. The Chashuu complimented the rice very well and the crispy seaweed gave a crunch to it.Scored 6/10The hot noodle was黑, which is t
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ordered one hot and one cold and a side dish.
This one was a 紫菜叉燒巻, it was actually not bad, the Chashuu was chopped and mixed with mayonnaise, then wrapped in rice and fresh crispy seaweed. The Chashuu complimented the rice very well and the crispy seaweed gave a crunch to it.Scored 6/10
The hot noodle was黑, which is tonkotsu soup base with black garlic oil, the different between 黑 and 白, is that the black has garlic oil, while the white is just plain tonkotsu soup. The soup was average, not very strong, but certainly quite thick, may be that was because they use pig’s brain for the soup.......the garlic oil wasnt too strong either. Being tonkotsu it was supposed to be Hakata region(博多) and it is supposed to be plain (In Japan the taste gets stronger as you move north, up the Japan islands). But this one was actually plainer than the one I just had in Fukuoka, so may be the Chef came from 500km south of Fukuoka according its plainness. But interestingly the pickles were super salty.......a mix of styles perhaps.....The egg wasn't too 溏心 either, the one opposite to it was much better. But the noodles were nicely cooked.
The other thing I wanted to mention was the Chashuu. IT WAS SUPER FAT. Some people may like it, some people (like me) don’t.Scored 4/10
The cold noodle was very different. It is normal to have chewy noodles in ramen shops. But this one was too chewy.......like rubber band.....If that noodle was placed in hot soup, it made perfect sense as the hot soup would continue to soften the noodles, so it would be acceptable to have harder noodles in hot soup to allow for the waiting time and time for the waitress to deliver the food to the table. But if it is served cold, the chef would have to rinse the noodles in cold water, which stops it from cooking, but then the cold sauce will continue to cool the noodles and harden the noodle’s structure. Which gave me the chewy rubber bands in this case.....mind you that the sauce for mixing with the noodles were quite salty as well, near the saltiness around Tokyo region.
Scored 3/10
So in this meal I travelled from 500km south of Japan all the way to Tokyo......
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