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2011-12-31
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When it comes to Japanese food of any kind, there are usually two options: good and expensive; or inexpensive and substandard.Marufuku defies this convention, serving freshly-made udon at surprisingly low prices (RM6-10 nett) while maintaining very good quality. Out of the many varieties, one of my favourite ones is their signature udon, which is the simplest and most elementary renditions of udon on their menu. I call it the naked udon - udon with half boiled egg and spring onion. I usually hav
When it comes to Japanese food of any kind, there are usually two options: good and expensive; or inexpensive and substandard.Marufuku defies this convention, serving freshly-made udon at surprisingly low prices (RM6-10 nett) while maintaining very good quality. Out of the many varieties, one of my favourite ones is their signature udon, which is the simplest and most elementary renditions of udon on their menu. I call it the naked udon - udon with half boiled egg and spring onion. I usually have this mixed together with some of the condiments provided, and slurped down greedily.
The udon itself is super silky and smooth, and tastes really fresh. The egg gives it that extra flavour while helping to hold the condiments together. At RM6, this is a real steal for a great bowl of udon, though it hardly fills big eaters like me.
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