I ordered Shiromaru
Tamago (also known as Hakata-style ramen). What else can I say, the broth/soup
was so smooth, it has pork loin, bean sprouts kikurage and spring onions. I chose Hard when it comes to how I want my
noodles to be cooked (even though the waiter suggested very hard, for al dente)
still, the strands are delicate but with an al dente spring, comes webbed with
skinny, straight noodles. It is the city’s best
ramen because its temperature were cranked up to a soul-warming scorch. Drooltastic!
