I’m have never been a fan of noodles though someone is. I think the problem lies with the fact that most noodles dishes tasted generic to me; and that is probably due to the fact that most wan tan mee, hokkien mee, curry mee, kuey teow thng, etc stalls sourced from more or less the same supplier for their business. (Let’s not include the mid/high-end restaurants that makes their own / import their noodles, keeping in the theme of “noodles under RM10″)
Different stalls, different preparations, different ingredients, different taste, yes; but essentially, when you bite into your noodles, it tasted bland & mediocre no? Minus the soup and all that extras?
It took a few trips, but eventually I fell under the “Marufuku spell“.
No no, I won’t say that. But when it rains, when the mood dips, when the tummy calls for something simple to keep the body going, Marufuku offers that simple solace in each bowl.
Nebayaki Udon. (includes a seafood dumpling, 1 prawn tempura, an egg, mushrooms & beancurd skin) RM10.