Hana Restaurant

Finally back with a food post after a hiatus of 4 months due to internship. However, I will need to eat more good food now to relieve all the stresses from school work and projects! 

Our first foodie date for the month of October, we decided to check out the Hana Restaurant which is the current hype due to its floating noodles. 

Luckily we arrived earlier before the queue got longer. However, I realised that the restaurant is not very efficient in table turnovers since they accept reservations. Multiple tables which were empty after diners left soon became reserved. We waited for around 20 minutes and I wondered why the tables were still on hold even though people do not turn up. When it was our turn, we were ushered to a table near the window which was reserved before. Noticing that they still have reserved tables inside, we requested for a change of table as the people who are still outside in the queue kept peeking in and made me felt uncomfortable. However, we got rejected and throughout the entire meal, I felt really conscious and could not enjoy my food properly as a lady kept peeking in from outside while we were eating.  

Sigh pie, Pigg looks as though he is pondering about life or maybe thinking about why the management is so inflexible. The reserved table was not even occupied yet and I could not understand why they do not let us change tables. I believe the waiting customers outside felt unhappy too as they are able to see customers who finished dining leave, and thinking that they would be next to go in. However, their empty tables turned into reserved tables and upon asking the staff about the waiting time, they were unable to give an answer. 

Flying Somen with Truffle Oil Dipping Soup

 Luckily, the waiting time for the food is not too long. Anyways, how long could the preparation of soba take... The plating though seem a bit rushed as some strands of somen spilled out.

Photos while waiting for the other dish to come

Decided to just finish everything with one bite 

Flying Cha Soba with Salted Egg Yolk dipping soup 

The cha soba took a longer time to arrive due to the soba spam sushi. It is quite a innovative way of making sushi with soba. 

Soft Shell Crab Spider Maki

We also ordered the soft shell crab spider maki. The maki is a da bomb as compared to the noodles and I could say it's the best soft shell crab maki I ever had, two of my favourites in one- crispy soft shell crab topped with crunchy roe

Overall the dining experience at Hana is kinda overrated. I love cha soba a lot but I still prefer the original dipping soup as the truffle oil taste is a little too much. The salted egg yolk one tasted better but still could not compare up to the original dipping soup. However, I do enjoy the makis a lot even though they are quite expensive. A for effort and innovation for coming up with such smart and cool gimmicks for the noodles though.