Mashi No Mashi (#01-04 Guoco Midtown, 124 Beach Road) from Hong Kong has been springboarded into Singapore. They're a self professed ramen shop run by the Wagyu Mafia group from Tokyo.
Every mention of their name and the colour theme of their restaurant reminded me of magic and muscles. You know it if you know it.
There's ramen, rice and small plates which features wagyu - and a laid claim of being the first 100% wagyu ramen in the world featuring a broth of Kobe and Ozaki beef bone stock.
There's Sapporo Black on tap.
Their ultra wagyu ramen was nice. Broth was beefy and the noodles were Hakata styled thin with a good bite. Those thin slices of wagyu were smooth and readily dissolved in the mouth. This I could come back for.
Not impressed by the wagyu bak kut teh. It came with the peppery herbal broth which most people would recognize as bak kut teh infused with a pleasant beefiness. Meat was tender but I couldn't tell it apart from another decent quality beef. It's sadly underwhelming.
Would not have known this was their 100% Ozaki beef gyoza if not for the menu. Tasted like guo tie (锅贴). Albeit a well done one with nice toasty skin. Won't be getting these again.
Couldn't really tell the wagyu siew mai was beef either. Also a little sweet. Remember my thoughts about sweet siew mai? That said, it was otherwise a nicely done siew mai with very moist and tender meat stuffings. However that's not gonna fly for me at $5 a pop. Also won't be getting these again.
There's wagyu jerky that's made in house. Nice and beefy with a sprinkle of pepper. Not gonna be getting these again also.
Tried their banana brulée.
Banana's not cooked through like say....goreng pisang. To be fair it was torched with sugar and not fried. Its warm though. What didn't work for me were sweet and bitter from caramelized crust which overwhelmed most of what could be tasted from the banana.
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