meei / Noodles

uhh rather underwhelming for a place that's got decades worth of heritage and strong reputation. kiraku and tanpopo beats this hands down, both in flavour of broth and the ramen itself - this was like soggy packeted instant noodles. daikoku's definitely one of the cheapest specialty ramen shops around town, though, and they've got wonderful personable chefs, so if you're not too picky...

may i just reiterate how much i love the soft, bouncy noodles here? i love the soft, bouncy noodles here very much. the bad: the blanched bok choy is evidently there for the sake of, and the inner skins of some of the won tons weren't cooked through (even though the mushroom stuffing was scrumptious). nothing like the traditional won ton noodles, but the light, sweet sauce used here is hard to dislike.

an almost creamy broth simmered with crunchy baby shrimps and heavy with a porky flavour. ramen is thicker and more starchy than tanpopo's, which is springier - neither a bad nor a good thing as it's really a matter of preference. i personally like them both (i'm greedy like that). only thing not to like about the dish was that the chashu was rather tough, but i'm more than willing to overlook that for its superior broth and chunky ramen.

lightly chilli-oiled and (very) full-bodied miso soup. kiraku makes their broths thicker than most places.

tossed with feta, olives, basil, sun-dried tomatoes, wilted capsicum and olive oil. simple but well prepared.

the most basic of their offerings; noodles in lightly flavoured chicken and soy base soup. a very clean, clear broth with the purest of chicken aromas. pales in comparison to the rest of their soups, but if you like chinese potato broths, you'll like this.

with prawns. the noodle skins are okay - enough to satisfy a craving, but not good enough to compare to the silkier, more delicate versions.

a different kind of beef noodle altogether - this one's called ngau yoke fun. not bad, i suppose - to give you an indication, it tastes somewhat like pho, except this soup's probably slightly sweeter. the meat is tender and flavourful. the intestines are soft and have an enjoyably delicate chewiness to them. the one pictured here is a hor fun noodle, but an eating buddy, a loh shu fun addict, claims that their loh shu fun is one of the best in town.

love how dry and starchy the noodles are - you wouldn't be able to find noodles like this anywhere else. the beef mince sauce is to. die. for. characteristically dry and savoury, the mince is yet another speciality i challenge you to find a match for elsewhere.

one has the option of having this beef noodle dry or with soup. the broth has a sweet tinge to it. certainly not the best, but decent comfort food.