Decided to come to Monzo to try their highly raved sea urchin cream udon and to see how handmade udon is made. It was also my own way of celebrating my birthday since most of my friends in LA did not remember or did not care enough to celebrate it with me. But I guess I was lucky to have reconnected with a senior whom I had met in St. Nicks. She took me out, and we were lucky to be seated at the noodle bar, where we could see the chefs kneading the dough, folding them and cutting them into udon noodles. I appreciated how udon was made fresh daily. Handmade udon is comfort food for me.
Uni Cream Udon ($16)
The uni cream udon was basically a large bowl of handmade udon that was boiled and then drenched in uni cream sauce, and topped with ikura. I had this before I had the uni pasta at EMC seafood, so I thought this was really good because you could see bits of sea urchin swimming in the creamy sauce. However, after trying both, I think this pales in comparison to the uni pasta. The uni taste is not as strong, although I guess it was meant to be that way because no cream was added to the uni pasta. Nevertheless, it was very comforting and I think this was the only time which I had real udon in my 9 months in Los Angeles. (The dining hall often claims to serve udon but it's always some kind of off-white noodle that will never be considered udon by Asians.)
Monzo also serves a lot of other items, and I thought their curry udon which my friend had was pretty good as well.
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