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Anak Melayu saji ramen terbaik bertaraf antarabangsa
Dec 20, 2020 | 5:30 AM
BELAJAR DI JEPUN: Encik Carmal Ahmad membuka gerainya yang menjual sajian Jepun di pusat makanan Tanjong Pagar Plaza September tahun lalu, setelah beberapa bulan belajar cara menyediakan sup ramen yang tulen daripada tukang masak di Jepun. - Foto ihsan CARMAL AHMAD -
DEMI mempelajari cara membuat ramen (sejenis mi kuah Jepun) yang tulen, Encik Carmal Ahmad sanggup berulang-alik ke Jepun, dan meluangkan hingga dua minggu setiap kali di sana untuk mencungkil ilmu daripada tukang masak dari daerah seperti Hokkaido dan Osaka.
Beliau mengikuti kelas membuat ramen yang ditawarkan, dan turut 'menebalkan' muka untuk meminta tunjuk ajar tukang masak di restoran tempat beliau menjamu selera.
Uji pengetahuan anda dalam bahasa MelayuSINGAPURA
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