Yeah. So I finally got to eat ramen here today after that thwarted attempt to try even order the Hiyashi Chuka ($15). Why so? Coz I learnt my lesson and did call to reserve that one plate of coveted cold noodles. Like 2 nights before.

Oh well. It’s no biggie actually. I thought the portion was really feeble. Kado Man dresses their cold noodles with a soy-sesame seed broth, then garnish it with shredded tamago, Japanese cucumber, beni shoga (pickled ginger), wakame and ONE stingy obligatory slice of char siew. I mean really, what’s the big deal about this “hottie” ramen that only 10 coveted plates are served per day? It doesn’t take much culinary skills to put this dish together. Even kids can cook better. I even see the Chefs take pre-cut ingredients out from a compartmentalized toolbox!

Kado Man’s menu is really extensive for a ramen joint. Besides the 30 varieties of ramen *gasp*, there’re more cooked food items, stir-frys and sashimi that the lady-boss-with-the-attitude tries to hard sell to you. More like pushing her goods I would say. With 200 over items on the menu for such a small ramen joint, I wonder the quality. My advice is to stay resolute lest you find your bill inflate faster than your tummy will.

Only Tiger beer is available on draught here. Asahi comes in bottles. Ken or Kado, take your pick.

Food was only comme ci comme ça. To make a fair comparison, I say that Noodle House Ken offers a better quality and value for the same ramen I had. And I needn’t have to put up with any less-than civil attitude. She, the lady boss, was so so busy yakking on her phone she didn't want to print out my receipt. She simply told her Chef to tell me: "$17.76". wt!@#$$

*Shrug* Well, at least now I am more discerning and made aware where to spend my money on better ramen. Elsewhere...elsewhere.

Arh! The Chefs are erm…zhong guo ren! I tried to order in English and he asked me in return: ni ke yi shuo pu tong hua ma?

Hur Hur?