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Showing results for tags 'House-Made Noodles'.
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I ate here tonight based on Tim Carman's enthusiastic review and was very disappointed (Carman, you've misled for me for the last time...). The Akira Ramen (tonkatsu broth, with a couple thin slices of chasu, veggies, fish cake, and half an egg) was deeply mediocre. The broth, thin and bland, had little discernible pork flavor and mainly served as a carrier for the bitter char of the chasu. The curly noodles were little to write home about (or wax poetic about in the Post). Overall, a nothing bowl of ramen. I ordered the grilled yellowtail collar as an appetizer, was told it'd take 15 to 20 minutes, so asked for it to come out before the ramen. After about 25 minutes, the ramen came out first, and the yellowtail a few minutes later. The fish was moist and nicely grilled, but it won't bring me back on its own. Sitting at the bar, you could see bowls of ramen being plated sluggishly by an inexperienced kitchen staff -- nothing like the well-oiled machine at Daikaya.
Hangari Noodle Company appears to be ready to bring house-made Korean noodles this weekend to Hanoori Town, the cluster of restaurants a few doors down from the H Mart in Catonsville. As I have been told, the owner/chef has been in the restaurant business for more than 20 years in LA, including a hot restaurant in Koreatown called Hangari Kalgooksoo. The new Hangari Noodle follows the concept of his current LA restaurant -- focusing on two types of noodles (kalgooksoo and mil myun) and serving them in a variety of broths and sauces. This sounds like a cool addition to the Rte 40 corridor -- noodles that are rolled, cut and boiled only after you order. I hear soft opening on Friday, then public opening as early as Saturday.