Most people who know me would know I have that wanderlust lurking beneath the otherwise obvious yearn for stability to nest. While it's comforting to know that the places you go eat and all will exist for another long period of time due to popularity, it's not unusual to want to explore unfamiliar territories as well. Recently I stepped into Wan Chai again, and instead of looking into the favorites, I looked for the unfamiliar, something that didn't strike me as something I would normally go in. I stopped at the front step of Ippai, and there, I went inside.

Fast food, Japanese style. You first pay for your orders then you wait inside the dining space. There was a TV, blaring in the small screen some worn movies that nobody remembered watching. Instead of TV, I looked around to find that the furnishing is quite neat. The space, though, was filled tightly with chairs loosely arranged as if a strong wind has blown through the space creating an organized chaos. No sense seems to make out of that arrangement, and nobody seems to care either. Until then, our food has arrived.

On a tray udon with broth so steamy my glasses were fogged just to take a second look of it. The udon noodle was soft but slurp-able, in ways that you just know it's not the premium kind but it's 'edible'. But that does not nearly justify on the quality they use. The broth was faintly briny and certainly reminded me of MSG-laden instant miso soup I had growing up. The Pork cutlet that went with the udon arrived again, piping hot. The thinly battered piece of meat was cut into strips, The coating was thin, and crispy at the same time. Crispy exterior enrobed the seasoned meat, assuringly enough, it didn't bear the texture of cardboard. (What a relief).

A white-peach soda accompanied the udon and porkchop. This one was a major disappointment. We didn't expect much of a peachy drink, but what we weren't expect at all would be a faux-peche taste-alike that brought me back to painful childhood memories of "good for you" fruit-flavoured cough syrup. And to make things worse, it's cough-syrup diluted with soda water. The killer combination of fizz and artificial flavours drove me up the wall and possibly on my way to gastronomic insanity soon enough.

The Curried Potato Cake brought me back to the real world though. Though not outstanding, the deep-fried disc was served cut in half, golden brown on the outside and a moist interior filled largely with curried mashed potatoes. The patty was slightly larger than a hockey-puck (please look it up, it looked so much like it in real life) and it's best split in half and shared between two people.

The idea of wandering without a fixed destination may seem pointless and like an extravagant activity not many are interested in pursuing. It is, time consuming indeed to seek out for places you want to try but know very little about. Maybe one shouldn't think too much about the anticipation of something great, or great expectations that may or may not be fulfilled at all. The idea of wander in the city is to be inspired by it, and by many wonderful establishments that we have overlooked blooming around us. This, is certainly what wanderlust is good for, I supposed.

Note: You don't always get to good places wandering around, but at least you try them, you'll learn your lesson...

食物方面:個湯係勁味精,個果碗面有百佳果d　ｃｈｅａｐ　ｃｈｅａｐ拉面同少量芽菜同木ｅａｒ，而ｄｉｎｅ　ｉｎ　用的盛器同ｔａｋｅ　ａｗａｙ　係一樣，如果你留意下佢盛面同盛送果個盛器係可以合體．好似吉野家果個咁，不過堂食都係咁．．想點，又不環保

最後去走果時同我地講歡迎光臨，（因為佢有２個入口），不過我地係內面出來，佢搞錯左定無心返工？

話就話係試業,不過試左2 個星期:smile_o04:,如果唔係有8 折都唔會去~but 8 折左都$40,又唔飽~下次請我都唔去
如果想見識下果2個呀姐唔知做緊咩的工作態度,可以去搞到你笑返餐

最後4個字,不知所謂

今天中午吃了滑蛋猪扒乌冬, 没什麽特别，汤是淡而无味!　八折后３８元！

堂食全用即棄的盛器，筷子，碗，碟，杯全是纸或胶造，极不環保!

实不应为減低洗碗的成本而造成浪费，破坏环境！

非常不值得支持!希望尽快改善！

又多一間新店介紹，就是在源興、得成旁邊的ippai。

還在試業中的新店，所有的食物有七折，本來四十一元的一個餐，就變成二十九元了，也是合理的價格，如果要原價來吃這一餐，的確不太有動力。

店子用快餐店的做法，相對來空間不夠。要先付錢，不過就有專人會送到抬上，廚房在午餐時間有點應接不下，其他的店員人數多了點，感覺很多店員在門口位。一抬有四張卓，但如何也放不下四個盤，放三個也是剛剛夠，可能老闆是第一次做食店，很多細節如運作和室內設計可以看出心思不夠細密，細節上有很多改善的空間。

點了咖哩吉列豬扒飯，等了很久才到。

堂食用上即用即棄的盛器，不環保，但減了洗碗的成本。白飯和吉列豬扒是分開上，白飯上有咖哩汁，也有一兩塊薯仔。咖哩是溫和派，甜中帶辣，不算太辣，日本店的咖哩也是這類。飯淋了點，加了汁更淋。吉列豬扒是交貨的(因為看到)，我想他們收來只要炸一回就可以。面層不厚，是熱也夠香脆，炸物有點離肉的，其實也算收貨的。

新開業，不免還是未熟練。店員也是勤力的，也很有禮貌，但廚房的可否減低聲量。這個位置不是太多人留意到，過了新店一試的熱潮後，應多花時間在附近宣傳宣傳。

間舖有個中文名叫『大飽小包』。呢個 price range 唔好要求咁高，$38 確係有競爭力。不過，原價 $54 就要諗諗啦。個舖裝修設計好渣 — 人流不暢通，四十個位坐得個八條友 D 野食都搞到亂晒籠；裝了冷氣齋開風，唔知係壞咗定係未入雪種定抑或新張試業有折（見收據）所以要慳番 D，堂食之後 = 做完 Sauna；火警鐘又亂安一通， 人客一唔小心轉身一掙就打爛。老老實實，冇下次。

Walked past and saw this new restaurant, so decided to try their food.

It looks like fried food from the outside, not quite clear what sort of food they are serving, so I just got two prawn tempuras, both had a sauce each, so I got a cheese sauce and a curry sauce.

Curry sauce: lacked curry taste, also a bit watery.

Cheese sauce: tasted more like salad cream.

I think, it would be fairer to give comments in a months time when their restaurant is fully functioning. Although for the prawns they could at least de-gut them.