(Posted by David Appleman, 2001. 7.12)
(abstracted from Tocchan Ramen with permission)
| Menkui Tei | |
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| Light flavored soup with depth. Perfect saltiness. Great pork. (Posted by David Appleman, 2001. 7.12) |
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| Ramen tastes are the on the same level with that of fresh ramen packs available
at super markets and grocery stores. They have several Chinese cooks who
seemed skilled. Actually, pot sticker and fried rice were well-prepared.
But, unfortunately, the guy in charge of cooking noodles was out of order
and put the noodles into the soup without draining water off at all. As
worried, the noodle turned under-cooked and too firm. Since even instant
ramen can be cooked tastier with some attention and a little ingenuity.
The cooks seemed skilled, thus, their ramen made me sad. But I was satisfied
with the pot sticker which was cooked quite nicely, though the stuffing
containing some grated onion for commercial use stinks like medicine a
bit. Fried rice, once cooked in a large quantity, stored in a refrigerator,
was served re-heated. But rice grains were loose and tasted like what I
ate in the past. (abstracted from Tocchan Ramen with permission) |
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