另类

If you want to make a good bisque, in whichever kitchen's culture, you shell a truckload of prawns and you boil the hell out of it.

Radical ramen

(i'm confused who wrote the article - it's Annette Tan on hardcopy but Don Mendoza on the internet)

^photos taken by my friend, who labelled it as the ebi ramen (refer to above article). but i think it's "crab stock ramen".

chanced on Keisuke's supposedly famous ramen restaurant while we're at Parco. i just read the review so i was curious. i dunno what's wrong with them at Parco - every other damn eatery does japanese. so i got to eat the ramen. verdict: it's over-hyped. just like how the ramen from these two other joints were over-hyped: Tampopo's Black Pig ramen and i never found out if the other one was Marutama's or Santouka's. everything was just too salty. i was not alone in arriving at this verdict. i'm going to stay away from soupy noodles for a long spell. but i gotta say the crab stock ramen ("limited quantity" or maybe they really mean "limited edition", haha) was not bad. it's like lobster bisque. with al dente noodles, pork, seaweed and bamboo shoots. the spicy ebi miso ramen was horrid (my opinion of Mendoza being a sexy gourmet guy is now deeply discounted if he really wrote the article, lol). only the cold chicken pieces presented separately were good (but still very salty).     

^this should be the spicy ebi miso ramen... the "hay mee" mentioned in the article. oh. whatever. i don't care, really. don't think i'll ever visit again. unless someone's giving me a treat. lol.