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2013-06-21
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Lai Lai mass produces their ramen by making sure their own recipe is properly produced as final product in a factory. Half-lean half-fat pork belly layers that melts in your mouth easilyRamen noodles served in milky coloured broth with braised pork belly slices, seaweed, fungus and spring onions. The braised pork belly is easily one of the best around, well braised resulting in balanced layers of tender meat and melting fats. Indeed, it is delicious and absorbed most of the flavours from the bro
Half-lean half-fat pork belly layers that melts in your mouth easilyRamen noodles served in milky coloured broth with braised pork belly slices, seaweed, fungus and spring onions. The braised pork belly is easily one of the best around, well braised resulting in balanced layers of tender meat and melting fats. Indeed, it is delicious and absorbed most of the flavours from the broth used for braising. As for the ramen, I find it slightly losing its springy texture, but perhaps it’s because of us taking quite some time to snap photos of this dish. Due to long hours of boiling, the broth resulted in milky colour that infuses the essence of pork. We find the broth just average, as it lacks the porky flavor that it should have. On the positive side, I was pleased with the broth that has slightly thick consistency.
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