The soymilk-based broth, topped with spicy miso and garlic oil/?soy sauce gave the ramen a really inviting fragrance. The broth was not as thick as I imagined but it certainly packed a rich flavour.
I enjoyed the ramen which was al dente as per instructed. It’s great that diners get to choose the degree of doneness of their ramen.
What would I change? More spicy miso, more spring onions, more kelp and ramen. 😋
The “chashu” though was a letdown. I thought it was overly-hyped. The texture and taste reminded me of the mock ham my parents used to buy from the local Chinese mock meat suppliers many years ago. Not saying it was awful, its just that I didn’t think there was anything to rave about really. I’ve had better mock cha siew with a less rubbery texture. Not sure if it was me but I thought the chashu tasted slightly fishy at first.
Akamaru 1.0 (4th May- 30th Jun 21)
