Hana Restaurant gained much attention from their ingenious idea of transforming the plain old noodles into “Flying Somen”. For months the restaurant enjoyed booming business with long wait times. After waiting for the trend to die down I finally got the chance to try it without having to endure the queue.
However instead of the beautiful stacked bamboo steamer that I saw from the tsunami of instagram photos, mine was served in a wooden “scoop bowl” with the truffle dipping sauce served separately…so much so for the “instagram marketing”…
Texture wise the somen was well-handled as it remained firm and not too soggy. But the dipping sauce was pretty ordinary. If not for the novelty factor of the way it was presented, it could have been an ordinary somen…
I was more impressed with the Lobster Mayo Tacos and Pitan Tampura Maki.
The tacos were crispy and filled with generous portion of the lobster mayo topped with bright orange ebiko. The pitan tempura maki was unique as most of the Japanese dish only featured pitan with tofu. This maki was innovative as it used the same key ingredients but paired it with sushi rice.
The restaurant seemed to be constantly evolving and making new additions to their menu so as to sustain the hype using new food trends.
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