Eric @ericfoodreview

Curly noodle (you can choose your preferences), two slices of chasiu, half tamago, mushroom, nori and negi served with tonkotsu broth.

The moment it arrived, I knew it's gonna a rich deep fatty kind of broth. Look at that layer of oil and fat. So tempting. And I was right. It's rich, savory, fatty, porky and bold. Love the strong taste of the pork broth.

The chasiu was surprisingly amazing. Like they respect the pork itself and used as less seasoning as possible. Then the texture was also great. The meat just disintegrated in my mouth. I almost need no teeth to chew it.

Then the noodle. They have 2 kind of noodles to choose from. Straight and curly. I definitely went to the curly one. It's springy and tasted like decent noodle. Not that instant noodle kind of thing. Some places use that kind of noodle and I ain't appreciate that.

The tamago, mushroom, nori and negi were okey. But I think there is no point for me to describe it. As long as they ain't taste like crap, it'll taste similar everywhere. More or less. I mean, they put no twist to it.

The broth, the noodle and the pork. That's all I need. Powerful broth with huge impact of melty chasiu and the springy noodle. Dang good.

Here's a thing. By adding 5K, you can get a tiny plate of fried lard. Trust me, you need none of that. It's painful for me to say this. Like I can't believe it, it's coming from my mouth. Me? Rejecting the fried lard? But the truth must be spoken. The broth was porky enough. And the lard? It tasted not that strong. When I bit it, I knew that it's lard. But it lacked that umami burst or whatsoever.

Thai Style Charbroiled Pork Collar. First, the portion was quite generous. Like 15 slices of pork collar. Then the taste was also quite good. Definitely above average. Fatty, sweet, porky and nicely charred. The burnt charred smell was the highlight for me. It's tender but not melt in my mouth kind of tender. If you don't like thai food like me (yes, I ain't a big fan of thai food), then no need to worry. The only thai style of that dish was the dipping sauce. It tasted like watery sweet thai dipping sauce.

Price wise, it's worth to try. But it's not the best. I've tried a much better one. Fattier, almost melt in mouth, more lean and thicker. Don't get me wrong, it's a good thing. Some people like it thin, like in here, but I personally prefer the thicker one, it's more substantial.

Pokenroulade. Crunchy rolled pork belly stuffed with green spinach and mushroom, complemented with sauce. First of all, it tasted good. But what a misleading name and description, I didn't see anything rolled.

Crispy skin, savory and fatty belly, creamy mushroom and earthy spinach. Great combination. And it's not greasy at all. What a grace. I could easily devour it all. The salad was mediocre, nothing special about it. I believe they used homemade chips or at least it tasted like one. It's super crispy and tasted natural, no seasonings added. And the dipping sauce was creamy and thick. Not that cheap watery kind of sauce. However, I craved for a real pork roulade, and I couldn't satisfy my craving with this imitation kind of dish.

Paper-baked fish, potatoes, zucchini, tomato concasse and mushroom duxelles.

First let's talk about the main ingredient, the barramundi. The main reason I like barramundi is the texture. It's more meaty than normal fish. It absorbs more flavor. The barramundi here was not too dry and still quite juicy. It matched well with the other ingredients. The zucchini here was tasty. My first time eating zucchini wasn't that good. It tasted slimy. But here, completely fine. It's soft and crunchy at the same time. The taste, I can't describe it. Maybe like cucumber but not that potent. The potatoes was quite disappointing, it's kinda bland. Then the tomato concasse was refreshing and really matched the fish. It's peeled chopped tomatoes. And last one is the mushroom. It really brought that creamy, mushroomy and earth flavor.

To sum it up, it's baked barramundi on top of chopped tomatoes and minced mushroom. But it's so harmonious and delish.

Huge pile of sliced beef on top of fresh veggies and served with raw eggs. Presentation was on point, who can resist of the temptation of that pile of happiness. The portion was super generous. Tender and sweet beef, earthy and crunchy veggies. Then the chef put some oil and cooked them together. Perfect point between crisp and tender. It tasted savory but not super strong savory bomb flavor.

Then you gotta dip the beef with the raw egg. It brought the beef into another level, it's incredible. It tasted like smooth velvety rich creamy savory flavor. A little savory, sweet really rich and earthy. I only had 1 problem, not particularly a bad thing. The clear liquid of the raw egg. It's just not my thing. It had that slimy texture that I hate. I know some people like it. The next time I eat this bad ass mountain of beef, I'll ask them to remove the egg white part first.