This was definitely an example of a localized version of ramen. The noodles were made inhouse and had a good bite to them. As for the soup, it tasted a lot milder and lighter on the palate than most other ramen. The soup was neither salty or oily, on the downside it came across as a little diluted. On the upside, it was a lot easier to down thanks to that.
The toppings were good. The seaweed was that of the chinese variety, interesting. The egg was marinated in soya sauce for quite a bit as it was pretty salty. The yolk was perfectly done. The chicken and chashu were both tender and went well with the light broth.
Although I wouldn’t be going out of my way to pop by again, I definitely wouldn’t mind having this again.