It's about time that I make it to Momofuku. Their Noodle Bar on the first floor of the Shangri-La Hotel has got a solid reputation for serving up the best steamed buns and bowls of ramen in town. And despite the fancy location and pricer restaurants upstairs, the Noodle Bar is reasonable for those of us on a budget.
The menu is short and simple with a heavy emphasis on what they do best: buns and ramen.
Classic buns stuffed with a generous portion of local Ontario pork belly, hoisin sauce, cucumbers, and scallions. Definitely my favourite dish of the night, the buns have the right amount of seasoning and the natural flavour of the pork really comes through.
As an experiment, we ordered Beef Tendon. The tendon itself is the thin square on the bottom that supports the rest of the flavours: apple, mayo, cilantro, and a couple of chicherons. The tendon itself didn't have a strong flavour and, like most organs and non-traditional meats I've tried, what I noticed most was the texture. In this case: chewy. The dish as a whole was interesting, and I was glad to try something new, but I likely wouldn't order it again.
Finally, the main event: Momofuku Ramen. For my first time there, I went the the most traditional version that they're best known for. In addition to the noodles and salty broth, this dish features pork belly and shoulder, fish cakes, egg, nori, and scallions. It's the perfect meal for a cold winter day and it's full of different flavours that all work together in that delicious broth. It's a big meal though and I couldn't finish my whole bowl... so make sure you save some room before you go or bring some friends and share!