Amazing starter that stole the show, but of course what do you expect it’s from the creators of Le Amis.
Grilled to perfection expertly by the chef at the convenience of your table. This is real food!
Absolutely the comfort food I could eat any day! 😋
It’s been close to 2 years since I had this TOMYUM Mazesoba. Covid was the main reason but actually they also pulled off this TOMYUM creation for over a year. Mazesoba or Taiwan style Mazesoba originates from Nagoya and is a pretty recent creation in 2008 as a dry ramen 🍜 option. The noodles are wheat soba which is thick like udon but texture unlike the soft and delicate soba. Instead it has that extra bite that is hard to compare with other ramen/noodles. What comes close was Tokyo’s famous dry style ramen-ya Rokurinsha六厘舍 which was as I recall much harder and thicker). The texture of the thick smooth soba goes so well with the minced meat sauce. The original flavor/toppings of mazesoba is minced pork, chives, spring onion, fish powder and of course onsen egg. This variant available at Kororo ❤️ Mazesoba, in my view their best creation to date: TOMYUM 🇹🇭MAZESOBA. So glad they brought this back!
Really generous portions of perfectly pan seared foie gras sandwiched between toasts
Good vibe in a neighbourhood pizza place. The dough and ingredients are fresh
Level 15 always allow a healthy breakout of SWEAT! And yes it’s their highest heat level. The the fried chicken honestly can be better, more juicy but probably not their style. Paired with best dried style instant noodles in the world- Indomie
Fried dough fritters sandwiched with molten Muah Chee (local style mochi - sticky rice cake) drizzled on caramel and Lotus cookie crumble. It’s a definite yes for me! Comes with traditional peanut sugar topping, black seasame, Oreo or peanut butter
Served with a side of Mesclun Salad and Thai Style Dipping Sauce.
Yums prepared with the meat you select. Medium rare thin cuts of this really juicy steak
House-cured Spanish sardines laid beautifully in the lemon Kosho salsa verde, decorated with onion petals. Goes perfectly on the toasted sourdough DIY-style
Ravioli with taro (yam) fillings, topped with generous black truffle, brown butter and salted egg yolk. You couldn’t feel it this could be so good and yet vegan.
