NOODLES BAZAAR

A specialty noodle dish from the Yellow River region, Lanzhou. It features chewy noodles in a flavorful soup with spices such as Sichuan peppercorn, chili pepper, and five-spice powder, along with braised beef slices.

A flavorful dish unique to hot countries. Seasoned with sweet kecap manis. 'Mie' means noodles and 'goreng' means fried.

Pho is a popular Vietnamese breakfast. It is made with beef and plenty of vegetables. The seasoning sauce made from fish called 'Nuoc Mam' and coriander give it a nice aroma!

The flavor of lemongrass, kaffir lime leaves, and fermented fish sauce 'nam pla' blend together, creating a full ethnic experience.

Naengmyeon is a type of cold noodles that originated from the Korean Peninsula, which is the predecessor of Japan's cold noodles. It consists of flavorful beef bone soup served with buckwheat noodles, topped with char siu, vegetables, and kimchi. It does not use soba flour.

Pasta originating from Southern Italy, made with durum semolina flour for a chewy texture. The key to its flavor is the tomatoes that have been grown under the Mediterranean sun.

A unique noodle dish that combines Malay and Chinese food cultures. It features a slightly sweet curry-flavored soup made with coconut milk and abundant spices.

Traditional dish from Central Asia, located at the western end of the Asian region. The noodles of the Silk Road are characterized by the use of lamb meat. Oyster sauce is a hidden ingredient.

In 1958, the first instant ramen

A gentle and fluffy aroma. This almond tofu is smooth and has a good throat feel.

Che is a traditional Vietnamese sweet soup made by boiling red beans and coconut milk together.

Distinct aroma and rich flavor. A luxurious pudding with a tropical taste.

A jelly with a rich sweetness and acidity, perfectly balanced.

Fluffy shaved ice with a snow-like texture