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😍 5/5 - Fusion Michelin Noodles
By 👻 @Stefan S, 09/02/2020 3:00 am
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From like five years back, I had tried this noodle to see what's the hype. Hailed from two enterprising chefs whom resume boast of fine dining kitchens they had since been awarded Michelin guide and much media attention. Today I came back again, and its seem they had been constantly improving their offerings. As it was, although touted as a ramen bowl, I wouldn't call it ramen strictly speaking, its not soaking in soup broth and the thin, springy, chewy noodles are more like Hong Kong's wanton noodle texture. Much of the ingredients are a mixed fusion of Japanese inspired ramen and Hong Kong's dried wanton noodles. Deep Fried Potatoes strip wrapped shrimps or ebi fry is similar to Ramen toppings, though way easier than Tempura, providing the crunch. Wantons were quite unlike Hong Kong's where they wrapped a whole prawn, here their wanton has more pork fatty bits, though quite flavourful still. The stars in the bowl has to be the ultra tender and flavourful Japanese style Pork Char Shu and the Ajitsuke Tamago or braised Japanese soft centred boiled egg. Epitome of the Japanese street food culture, they capture these essence perfectly. Shred some of that tender, fatty Char Shu blended into a mouthful of runny egg yolk coated springy noodles and you have a powerful and chewy Fusion Mee Kia heaven. Add that prawn-umami flavoured chilli for some extra punch. Although since five years ago their prices have almost doubled, now menu prices are $9 / $12 / $16 and some have neen complaining. Well in my opinion if you can afford $5 up bubble tea and blended coffees, you can afford $9 Michelin noodles. I will support their creativity and effort to improve. Where else can you find this Fusion noodles? Although lunch opening times state until 2pm, I am here at 1pm and they turned off the lights after my bowl of noodles, sold out and I am the lucky last. So come early, come ready to queue, come with an open mind for Fusion noodles.
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