When you love DIYS’ that you turned your #BIBIGO into a bag :)

Lunch break be like. 😂😍 #ramyum #fakenails #14hrshift #sundayismondayfeels (at Bay Square)

Perfect day ❤️ korean food after a long time #koreanfoodislife #ramyum #loveforshrimp #perfecttime #withdabae 🍂 (at Koreana Restaurant)

Mi primer #ramyum vegetariano 😁

Nong Shim Rice Noodle Champong - South Korea I'm back after over two weeks of not blogging! I've been rather ill and, if I'm honest, I've had no inclination at all to eat noodles. It has worried me because I usually love noodles but the texture and taste has held no appeal whatsoever. On the other hand, I have eaten a chicken burger with tons of salad practically every day for the last fortnight but frozen breaded chicken product reviews doesn't inspire me. Anyways, I'm slowly trying to ease myself into the way of the noodle reviewer once again but please take the overall rating with a little pinch of salt as my taste buds are still acting up a bit. Today's noodle is a new one for me and I had to get my friend, Emma, to translate the Korean for me (thank you!!!). So, it's Champong! "What's Champong??", I hear you cry. Champong is a Korean noodle dish based on the Japanese dish, Champon, a noodle soup with ham and seafood. Champon is itself influenced by Chinese noodle soups. The South Koreans have adapted this to suit their taste buds by making it spicy and this particular product uses rice noodles instead of the standard wheat variety. I hope that clears that up! The package contains a nice nest of rice noodles and three sachets. The first contains the dried garnish and is a mix of spring onion, carrot, cabbage, mushroom, seaweed and cuttlefish. The other two contain a liquid and powder soup based which is meant to be flavoured with cuttlefish and mussels. I'm not a huge fan of fish/seafood based noodles but this sounds interesting and I do love squid, octopus and cuttlefish. The noodles are not bad but not awesome either. I was worried that the 4 minutes cooking time would overcook them but some haven't totally hydrated. Texture-wise they are fine and it is a nice change from wheat noodles. I do love the pieces included as the garnish as they are pretty big and add lots of different textures to the overall dish. The cuttlefish doesn't disappoint and I particularly like the mushroom. The broth has a real smell of the sea and the liquid soup base gives the broth a rather ferocious slick of red oil. It's pretty spicy but still has lots of flavour which reminds me of a supercharged mussel liquor. There's also a real richness to the broth that's not unlike a seafood-y tonkotsu. Good stuff! Well, I was really unsure of how this would go down but I'm pretty impressed. The garnish and broth were awesome but the noodles could have been better. These noodles are some of the best South Korean ones that I've had! Broth - 7/10 Garnish - 8/10 Noodles - 4/10 Overall - 7/10

Actually kakauwi ko lang.. Rest muna before body bath! Haha :D - So today's journey: • Practice ng Choir, para bukas kase Fiestang Apu! Yeah, unli pagkain again.. Hahaha so pumnta ng ANgeles City! Haha • Tumambay sa may Arko, para maghintay ng kasama/ makita lang si crush! Haha.. Seenzoned! • Pumunta sa Venue ng Practice, until 9:30 kame dun.. Then, pupunta daw kameng Bacolor sa Saturday! Adventure! Nice... • Dinner time, Ramyun.. Kase nga Gutom kame... Well 50 lang naman ung badget so go kame.. Haha! - And lastly, uuwi nalang kame naudlot pa so imbes na 10 kame uuwi naging 10:30 pa! Hahaha... Bute nalang di ako pinagalitan ni mama pero kung si papa un.. TSS. Yare ako.. Strict ang parents ko ea! Hahaha :D