Shiokkkkk mazesoba! The spring onions, minced meat and the oozy egg make a mean secret sauce that binds beautifully with those thin, chewy noodles for a luscious slurp. Fried chickenâs decent, but perhaps not really worth your extra dollar and a half. The noodles alone shall satisfy.
Also 1-for-1 on #BurppleBeyond!
Sinfully delicious eggs, deep-fried to super crispy, frilly edges. Wouldâve liked the fluffy eggs to stand out a bit more than the crispy bits, and for there to be just a bit more prawns. But overall a winner, perhaps best paired an order of Thai beer.
Ultra fragrant, tender pork with crispy garlic bits! Enjoyable with rice but I still think itâll be better shared as a side on its own.
Chicken is shiok â spicy, moist and flavourful. That perfectly wobbly egg is a bonus. Great to have for a no-brainer, super reliable solo lunch. Also comes with a small tom yum soup, which was spicy but lacked just a touch of salt for me.
Ingredients are fresh and fairly reasonable price-wise ($1 for veg, $2 for meat or noodles). Perhaps what we appreciated most about their ma la pot was its clean-tasting, and not at all oily mix.
Service is a little shaky as they just opened, but points for effort!
Opened by three local 20-ish guys, this new ma la spot sets itself apart with a salted egg yolk sauce option.
The result is as youâd imagine: rich, creamy and uh...salty? It also gets topped with crispy fish skin. Worth a try if you love all things salted egg, but itâs best shared!
Again, consistently done omu on similarly large bed of tomato rice. For this we went with the spare ribs, which were moist and tender, but could have been better seasoned!
Fluffy, swirly omelette on a mountainous bed of tomato sauce-flecked rice. Itâs hard to go wrong with an order at Keisukeâs newest concept, but Iâd say save your $3 and skip the lacklustre pasta that comes with the combo. Perhaps fork out the $3 for that yummy chicken hamburg side instead!
The omurice goes for $9.90 on its own and is plenty to fill you up (we could barely handle the small portion, and large is the same price??).
Sauce and salads wise, the demi-glace is nice and tangy, the wafu a tad saltier while the potato salad rocks. For something cleaner and greener, the spinach in dashi is good too!
Apt start to a healthier 2019. Itâs all homely, hearty goodness at this soup house. Sets go from RM18, and packs value with a big bowl of soup, either chicken or pork with veggies, a staple of your choice, plus pickled guava!
The dang gui soup is light (despite its dark looks) and thoroughly flavoured with the Chinese herbs. I enjoyed the slippery mee sua most, lightly tossed in soy and topped with minced mushrooms and meat.
Reminiscent of rendang flavours, the beef is melt-in-the-mouth tender and gets a nice crunch from the flurry of fried garlic, toasted coconut and curry leaves. Chef kept talking about how his dishes arenât meant to replace; but simply show respect by deriving inspiration. I think this does it, spot-on!
This was executed beautifully. All the same herb goodness you expect of a good pot of bak kut teh comes through in the well-marinated meat and the sauce (not shown). Itâs juicy, tender and thanks to the herbaceous, bittersweet flavours, the slab of meat never seems to get too overwhelming in taste. The compressed watermelon is a great counterpart!
This dessert pie has gone on many feeds to both scare and intrigue. I canât really decide which camp Iâm in, but definitely leaning towards the âyou shouldnât be putting boba on everythingâ one.
That said, this was... surprisingly tasty. The condensed milk has an intense sweetness that plays well with the soft, almost melting pearls. The thin layer of cheese is the balance, offsetting the sweetness with a touch of salt.
I recommend sharing this with many, so you only end up having a slice or two, cos while tasty, it can get quite jelak towards the end.
