August 10, 2008
吉奈屋咖喱烏龍麵
The wife loves udon noodles, so I've been eying the new Taiwan outpost of the Japanese chain ever since it opened on Guangfu Rd. On the other hand, we're used to the traditional soup stock or stir-fried udons. The thought of the sweet and goopy Japanese-style curry on noodles didn't seem particularly appetizing.
However, we didn't go out searching for food until late one night. Other nearby restaurants were starting to close and the SO blanched at the thought of McDonalds. So it seemed as good a time as any to give Konaya a try.
We came in right near closing time so they'd already shut down the fryer, so no katsu or tempura for us. But the duck-breast over their signature curry udon wasn't bad at all. The soup stock had a strong Japanese curry flavor without being thick and goopy like the curry sauce on rice. The soft-boiled egg could go right into the noodles to add even more richness, while the other side dishes with the green salad and brown rice are safe and healthy. Excess curry soup goes well over the brown rice, too. The udon noodles themselves were thick and springy as they should be, perfect to wick up the flavorful soup in one long, noisy slurp, Japanese-style.
巢鴨古奈屋
臺北市光復南路306號
(國父紀念館旁)
02-2751-3568