

So I had no choice but to choose the Shoyu Ramen (in chicken broth). I added a side of Takoyaki and Onsen Egg. I must've only waited for 3 minutes and everything arrived. Normally, the Takoyaki at Gyoza King are very good; however, I found the ones here a bit mushy and not really all that hot. They tasted fine with plenty of bonito and just enough sauce; but honestly, these were not very good. I loved the Onsen Tamago, which is a soft poached egg in very low temperature water. So velvety and

The ramen itself was done al dente and had that "bite" we all look for in fresh noodles. The pork slices were fatty and tender; yet not all that tasty. Probably because it was sliced super thin. I did like the Ajitama (cooked egg with a golden centre), it was perfect. The shoyu chicken broth was quite oily and rich. Lacking the depth of a tonkatsu broth, the oil slick at the top helped give the soup some body. It was a bit on the salty side (maybe too much shoyu?

The Good:
- Excellently prepared noodles
- Flavourful broth (even though it was chicken)
The Bad:
- Only one type of broth available for lunch and dinner
- Cha sui is sliced super thin and a bit bland
3 comments:
Sorry, just a nitpicky vocab thing that I notice with a lot of Vancouver blogger posts on ramen. Its "tonkOtsu", not "tonkAtsu" when you are talking about ramen soup. :)
LOL... Yes, that's right! I keep making that mistake, thanks for pointing it out!
I can't agree with you more on the Takoyaki, I hate the fact that it's luke warm... it felt microwaved than freshly prepared.
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