Ramen

This winter, we welcomed ramen for lunch.

The creation of our bone broth was an elaborate process. Over two days, our chefs steeped a double chicken stock with dried shiitake, kombu and white miso for depth. Upon order, it was piping hot into bowls with fresh noodles, grilled chicken, our prawn & chicken dumplings and a soy-marinated egg.

 
 

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