
We got something that was a little different when we were in NY last week. A tiny place in the lower east side called Cocoron. There was a decent writeup in the NY Times about it not long ago so I am not going to go into details here other than that everything was done with care, cooked and seasoned perfectly (don't sleep on the few small side dishes like the homemade tofu). And the cold noodle you dipped in hot broth/sauce bobbling on the sterno was a very unique take on noodles of any kind. (as for finishing your bowl with noodle cooking water, it is not uncommon in homes or other noodle places in Asia, I do it all the time after I eat noodles not in broth.)
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