Tried two new (to me) restaurants recently, both of which were disappointing.
1) Ramen Santouka at The Central - which I'd read about in one of Mr Miyagi's
reviews. Now I like my ramen, and I love a good savoury soup base that packs a full flavour, so I was really
really looking forward to the ramen at Ramen Santouka.
My friend and I both ordered their recommended Shio (Salty) soup base with the choice cheek cut chasu. When it arrived, however, I started to have second thoughts the moment I saw the thick layer of oil floating on top of the broth. I decided I shouldn't be so anal and stirred it in - thinking it would enhance the flavour, then took a sip of the wonderf... um, really very oily broth lor.
The pork slices looked inviting however, so I bit into one, and was hit with the full flavour of... salt. Granted, the pork slices were oh-so-tender, but good grief, I thought the days of using salt to preserve food were long over?! I only managed 2 out of the 5? 6? slices of pork and half the ramen before deciding I really couldn't eat anymore of the
vile oily & salty
stuff meal.
To top it off, the chinese tea was not free flow and I had to pay $4 for 2 glasses of hot tea - which I desperately needed to rinse out the oily & salty taste from my mouth.
2) La Braceria Pizza & Grill at Ban Guan Park - which Tym had
read about some time ago. Our starters were pretty nondescript. My pumpkin soup was ok and so was her beef carpaccio, although I would have preferred it if it hadn't been swimming in olive oil and lemon juice.
For mains I had the proscuitto funghi pizza - and I marvelled at the elliptical shaped pizza before sinking my teeth into the moist juicy segment of gastronomic deligh... um, really very salty piece of ham lor. Maybe I'm biased because it seems I have a low tolerance for salt, so I removed some of the ham and tried it again, but this time it fell flat on it's face with hardly any taste. I don't know, are pizzas totally dependent on their toppings for taste?
Then I decided to try their profiteroles because I thought maybe, just maybe, they would taste like the profiteroles at Valentino's (my all-time favourite Italian restaurant). When they arrived, however, my hopes were crushed. The chocolate sauce was thin and watery, nothing at all like the thick-yet-light-moussey-texture of the mind-blowing chocolate sauce that distinguishes the profiteroles at Valentino's. But never mind, let's try the cream puff. So I bit into one and... there's something strange about this... it's not... sweet...
why is the cream not sweet?? ***
I need revenge good food and I need it soon.