Showing posts with label dumpling. Show all posts
Showing posts with label dumpling. Show all posts

Menya Musashi 麺屋武蔵 (Hong Kong)


Menya Musashi is a Japanese ramen chain that hasn’t entered the Canadian landscape. Widely known in Tokyo, it started in Shinjuku and have won various awards since. While it’s a relatively new entrant compared to a host of other noodle shops in Japan, Menya Musashi was one of the first to offer customization options adapting their offering based on local tastes – using the same soup base in white (plain), red (spicy), and black (scallion oil) versions. Yes, it may seem like something that’s done widely now, but before the turn of the century, when it opened in 1996, stores had little choice.

To try the original base, you’ll want the shiro bukotsu ($78) that leaves the soup plain. It’ll allow you to truly taste the creamy tonkotsu broth, which combines pork bones, chicken, and bonito into a rich flavourful soup. Oh yes, I could taste the pork, but despite being thicker, Menya Mushahi’s broth is not oily and didn’t taste heavy.


Meanwhile, for a bit more flavour, the kuro bukotsu ramen ($78) adds a scallion, onion, and garlic oil into the broth. While I was a bit self-conscious that the black particles would be all over my teeth, it still didn’t stop me from finishing the fragrant soup.


Indeed, Menya’s soup base steals the show, but the other elements are good too: their noodles thick enough to have a soft chewiness and the half egg a lovely soft boil. I would prefer the pork to be thicker as it becomes lost in all the other toppings (green onions, spinach stems, and a sheet of nori).

Compared to the strong creamy ramen, the Musashi dumplings ($38) are delicate; the pork and cabbage filling lightly bound together so there’s an airy quality to the gyozas. They’re good, compared to the typical frozen variety.


With a host of Japanese ramen chains making their way into North America, it’s just a matter of time before Menya Mushashi joins the group. I’m glad I had the opportunity to try their signature tonkotsu broth without the lines.

Overall mark - 8 out of 10


How To Find Them
 Location: Wan Chai, Hong Kong
 Address: 30 Harbour Road

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Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Myungdong Kalkuksu Noodle and Shabu Shabu (Thornhill)


If the king-sized dumplings ($10.99) are what attracts you to Myungdong Kalkuksu Noodle and Shabu Shabu, they're worth a try but don’t get too excited. For me, there's a reason the dumplings didn't make it into the restaurant's name (after all, they're highlighting "noodles" and "shabu shabu"); sure the gigantic tennis ball sized look impressive, but they merely taste passable.

The pork filling is combined with a filler, which could be egg white, so there's a crumbly texture to the dumpling with little actual meat flavour. What stands out the most is the chives peppered throughout creating a rather bland dumpling that really requires kimchi, hot sauce, or ponzu for flavour. Moreover, what I love most about dumplings is the juices that collect within the wrapper… at Myungdong Kalkuksu there is none.

Luckily, you’ll get plenty of kimchi and having heard the compliments from reviewers about this complimentary side dish, I can see why it’s so well regarded. The cabbage is fresh and crispy and the spicy sauce spiked with tons of garlic for an aromatic heat. Our table of two almost finished the entire jar.


Their shabu shabu ($15.99 a person for a minimum of 2 people) is a fair size, especially if you add on dumplings, and has a sufficient amount of thinly sliced beef. For “two thirds plate full” individuals, it comes with tons of vegetables (napa cabbage, a slightly bitter leafy green, baby bok choy, pumpkin, and carrot) and mushrooms (prince and enoki). Dig through the leafy greens and you’ll also find four glutinous rice dumplings, filled with sweet potato and cheese, which takes a while to cook, but have a great chewy texture.


The actual shabu shabu broth doesn't have the lump of collagen you’ll find in Japan, so it relatively plain. However, once all the beef, vegetables, and mushrooms infuse into the soup, the ingredients help to add flavour.

After finishing everything, our waitress brings overs noodles and places it into the broth. We’re advised to cook them for four minutes and then dug into a bowl of chewy springy noodles. After adding the infused broth and a couple pieces of chopped up kimchi, it was a satisfying last bowl.

Much of what’s served at Myungdong Kalkuksu is made in-house: the king-sized dumplings, chewy noodles, and the garlicky kimichi. While paying for the bill, the owner joked that even the after dinner mints were house-made – they’re not but could be given their haphazard rustic look. I love the homey comfort food meal, just maybe not the dumplings.

Overall mark - 7 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 8194 Bayview Avenue


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


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Other Gastro World posts similar to this:

Myungdong Kalkuksu Menu, Reviews, Photos, Location and Info - Zomato