It’s true, sometimes the simplest things are the most impressive. I asked the server at Ma Peche, which of the “Small Plates” i should order as an appetizer in addition to his famous pork buns and he said “Try the Broccoli”. The broccoli came in a small bowl cooked three ways, boiled, the outer leaves fried crispy and i’m guessing the flowerheads chopped and freeze dried with smoked raisin, and a seaweed mayo smeared on the side of the bowl. The textures was interesting, i felt the raisin just got in the way but what made me exclaim with delight was the mayo. It looked dark and grainy but had a wonderful savory taste. I’m guessing maybe seaweed with a hint of dashi? It was yum yum yum, i would prefer omit everything just give me a huge plate of the fried outer leaves and a side dish of the dressing.
The pork buns i must say is probably more “Chinese” than anything. I grew up eating roast piglets with crispy skin and chinese bread “Mun Tao” with a hoisin sauce, spring onions and cucumbers at special occasions, or a peking duck served the same way. So i gather David Chang must have been inspired here since i dont see any resemblance in japanese or korean cuisines. I must applaud the amazingly cooked pork belly served with the crispy thin cucumber slices and a bottle of their take on the siracha (Thai Chilli Sauce). A bit more spicier than the “Siracha” available in the USA. Great combination but my companion preferred his without. The pork was sweet having been marinated in a form of hoisin sauce ingredients and the soft flat mun tao soaked up all the juices. Not really a chef’s own creation but a spin on a traditional dish very well executed.
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For the mains of course we needed to try the famous “ramen”. Our server suggested in addition to the beef ramen that we ordered, there was a special pork ramen not on the menu. I must say the most important component in a ramen bowl is the broth itself. Although both of the broths was hearty i personally preferred a more creamy broth tonkotsu styled, but it was above average for both bowls. The onsen eggs was well cooked and the pork and beef was tender and delicious. Good job i must say. The only thing we ordered that wasn’t really worth the price was the in house “Soda”. I liked the ginger ale personally, the ginger hit was powerful and yummy, however the coke tasted weird. Like something was out of place, it tasted medicinal . I must admit though, all in all it was a great experience. The ambiance was friendly, the servers nice, although the menu needed explaining in order to make a decision.
