This was their regular tonkotsu bowl. Not much flavour from the charshu which was relatively tender but still chewy. Hard noodles also didn't stay hard for long.
We tried a bowl of the special charshu garlic tonkotsu - today's special charshu was so special that it tasted like bacon. It wasn't the tender, crumbly and smokey thin slices from the previous time. This was bacon.
What makes their spicy sui gyoza was pretty much just the gyoza. Because chilli oil and vinegar are simply chilli oil and vinegar and both aren't made in house. The wrapping wasn't well done. Stuffings were falling out.
Kinoko butter yaki's buttery and garlicky. Not bad. Don't know why they thought onions would make it better though.
No comments:
Post a Comment