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2014-06-13
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Bari-Uma, a ramen restaurant with a handful of branches in Japan (plus one or two in Singapore).Bari-Uma's signature ramen, elegantly striking, with relatively light, pork-flavoured shoyu broth flanked by crisp seaweed sheets, crowned with reasonably thick slices of tender flame-cooked cha shu. RM27 before taxes, sufficient for a not-very-heavy lunch.Two Japanese chefs currently oversee the kitchen, keeping a close eye on how the gyoza turns out; ironically, there's a wider-than-usual assortment
Bari-Uma, a ramen restaurant with a handful of branches in Japan (plus one or two in Singapore).
Bari-Uma's signature ramen, elegantly striking, with relatively light, pork-flavoured shoyu broth flanked by crisp seaweed sheets, crowned with reasonably thick slices of tender flame-cooked cha shu. RM27 before taxes, sufficient for a not-very-heavy lunch.
Two Japanese chefs currently oversee the kitchen, keeping a close eye on how the gyoza turns out; ironically, there's a wider-than-usual assortment of chicken-stuffed dumplings here, from the negi-mayo version with a mildly spicy sauce (RM12 for five)
Customers will probably be satisfied with how this aburi salmon salad tastes. But it's the one dish here that could benefit from a more appealing presentation. RM19.90.
Ishiyaki chaofan forms the final component of the menu _ rice in hot stone bowls with plenty of pork & accompaniments like salmon or shrimp (RM15.90).
Basic sake should be offered by next week; for now, there's beer (RM20 per can).
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