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Founded in 1985, 千里香餐室 Restaurant Rasa Ribuan is a welcoming, family-run eatery dedicated to preserving traditional Hakka cuisine. Guided by culinary skills passed down from his caring mother, the founder passionately crafts iconic Hakka dishes like Yong Tau Foo, Suan Pan Zi (Yam Abacus Seeds), Meatballs, and Braised Pork with Preserved Vegetables, providing guests with a high-quality dining experience. Over time, their children have taken the reins, continuing the family legacy. The second generation has brought fresh ideas and creativity to Hakka dishes while maintaining a deep respect and affection for traditional flavors.
Address: 93, Jalan Keris, Taman Sri Tebrau, 80050 Johor Bahru, Johor, Malaysia
Opening hours: 8.15am - 5.30pm
The soup is rich and savory, infused with the essence of pork. The Hakka meatballs and the other meat components (meatballs, pork slices, and minced pork) provide a variety of textures and slight differences in flavor, from the light chewiness of the pork slices to the more tender and juicy meatballs.
The meatballs are firm but tender, offering a bouncy bite. The pork slices are thin and slightly chewy, while the minced pork provides a softer, almost crumbly texture that blends well with the soup.
The noodles are coated in a dark, savory sauce, likely made from soy sauce with a hint of sweetness, creating a deep umami profile. The addition of pork lard elevates the dish with a rich, aromatic flavor that’s both comforting and indulgent. The noodles themselves absorb the sauce well, adding layers of flavor with each bite. The noodles are slightly firm and chewy, offering a satisfying bite that contrasts nicely with the smooth, oily sheen of the pork lard. The sauce clings well to each strand, giving a glossy appearance and a slick, savory coating that enhances the overall mouthfeel.
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