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Tori Paitan Ramen
鸡白汤是把鸡汤熬到极致的做法——慢火熬煮至胶原蛋白乳化，汤色浓白而丝滑。我们的汤底已替您完成这一步，因此这碗拉面只需 25 分钟，而不是 12 小时。 以下做法为两人份。除面条外，其余都可以提前准备；唯独面条不行，这是唯一值得坚持的规则。
查看食谱: Tori Paitan Ramen
Black Goma Dressing Salad
Black goma is Japanese black sesame, toasted and ground until the oil comes out of it and the whole thing turns dark and nutty. Our dressing carries it in a mayonnaise base, which is what makes it cling to a leaf…
查看食谱: Black Goma Dressing Salad
Spicy Fried Noodle
Spicy Fried Noodle Paste, built on a paste that already carries the soy, chilli, garlic and shrimp — so the wok work is short and the seasoning lands the same way every time.
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Beef Noodle
Beef bone broth is the kind of thing that normally means a stockpot on the back of the stove all day and someone skimming it. Ours is already made — beef bone simmered down with carrot, onion, celery, leek, ginger and…
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Nyonya Curry Laksa
A Nyonya curry laksa is a rempah dish — onion, dried chilli, lemongrass, ginger flower and garlic pounded and fried until the oil separates and the spices stop tasting raw. That is the hour of work, and our paste has…
查看食谱: Nyonya Curry Laksa
Mala Ramen
This is the tori paitan bowl with mala stirred through it — a tantanmen move. The white chicken broth carries the weight, the mala paste brings the heat and the numbing green and red peppercorn on top of it, and the two…
查看食谱: Mala Ramen