Drink & Dine

Shoryu Ramen – Much better the second time around


Nida K was back in town after a two week road trip around Europe (some people have all the luck!) and was in dire need of some asian food. Ramen is naturally a perfect choice and we headed own to Shoryu to satisfy that craving. Now, my previous experience with Shoryu soft open was good but not that exciting, so I was interested to see if anything had changed.

Well, the menu surely has. They’ve grown from 3 ramen offerings to 5x that number although there are 4-5 core stocks: Tonkotsu, Miso, Hokkaido Curry, Shoyu, and possibly a separate veggie one. Nida opted for a spicy miso whereas the unusual choice of Hokkaido Curry was calling to me.
Crispy kara-age

Crispy kara-age

For our starters, we selected kara-age, gyoza, and the japanese version of pardon peppers. Actually, we had wanted the Hirata buns (the soft steamed buns I fell in love with thanks to Yum Bun) but apparently within an hour of opening they were sold out. I’m slightly skeptical but maybe they were more popular than expected?
The kara-age was sadly a bit dry and bland but the gyoza was perfect with a crunchy pan-fried shell and flavourful meat. Padron peppers are one of my favourites for the bit of a gamble you take since roughly 1 in 10 are quite spicy whereas the others are very mild and sweet. They were roasted just right and definitely a must-get dish.
Japanese version of padron peppers

Japanese version of padron peppers

Ramen wise, the noodles were lightly fried which I find I quite enjoy in a bowl of ramen. The spicy miso was about what you’d expect though more miso than spicy. Luckily, a healthy dose of chilli oil sorted that out. My Hokkaido Curry broth was a cross between a katsu curry and a miso ramen. Delicious, but very rich and oily which made it better suited to the winter months that the somewhat sunny weekend we just had. Still, it comes with kara-age which was much improved by being soaked in the stock. You get the standard assortment of veggies although these change per bowl as Nida got sweet corn whereas I had seaweed and sesame seeds. And all ramen comes with half an egg! Why do places insist on leaving the egg out? A bowl of noodles just doesn’t look right without it!
The feast of ramen - spicy miso up top, Hokkaido curry at the bottom

The feast of ramen – spicy miso up top, Hokkaido curry at the bottom

Sadly, we were too full for dessert although I did spy some mochi on there I would like to try. But given this was just lunch, it was time to wander around to work it off before dinner just a few hours away!
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