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2022-01-06
101 瀏覽
When I heard there was a new fusion noodle bar in town opened by the same restaurant group that owned obp, I knew I had to try asap! I had booked online just to be safe, thank god it wasn't walk-in only like obp. The restaurant was in a slightly covert location in between sheung wan and sai ying pun. The shopfront was... unassuming to say the least, it didn't even have a sign yet (the chef said they're working on some big neon sign), so it was a little difficult for me to locate it at night.My p
My partner had secured bar seats for us (yay!) so I got to watch all the action that was going on in the open kitchen. The restaurant is basically identical to okra which used to reside here before they closed down. We ordered the beef tartare, fried chicken, sam gae and spicy chicken noodles for the 2 of us, one of the chefs were kind to let us know that they had a smaller portion of the fried chicken (4pcs boneless thigh) for $58 as he thought we may have ordered too much, but we decided to go with the original portion anyway.
Beef tartare
$138
40 瀏覽
0 讚好
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21 瀏覽
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Fried chicken
$148
33 瀏覽
0 讚好
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Sam gae
$128
27 瀏覽
0 讚好
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Spicy chicken noodles
$118
73 瀏覽
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Overall, there were some creative ideas behind the dishes but they could benefit from better execution. As a restaurant that labels itself as a noodle bar, I was surprised to see packaged noodles and udon being used as I observed the kitchen. There was nothing wrong with the noodles, they were cooked well enough, but having noodles made in-house would definitely benefit the dishes because you would be able to alter the thickness, length, texture etc. to work with whatever you are serving with the noodles. I have to commend the chef/owner for trying to engage in conversation with customers to acquire feedback for the food, he seems like a passionate person who genuinely wants to improve his craft. I am excited to see where this noodle bar goes!
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