NOW CLOSED - Restaurant review: Foxtail & Broomcorn, Sheung Wan - Asian-inspired noodles

Named after two of the oldest grains used in noodle-making, Foxtail & Broomcorn has an Asian-inspired menu that features MSG-free dishes, including two salads, four small bites and eight noodle dishes, named for places which inspired the founders, Swiss-trained hotelier Victor Arminjon and consultant chef Rachel Balota.

The 28-seat space has a youthful, casual ambience and a Tiffany blue colour scheme.

I was disappointed to find out Amoy (HK$78) — rice noodles in fish broth with fish fillet and parmesan chips — was not available. The waiter explained that the chef thought the quality of the fish at the wet market was not up to par that morning, and they didn't want to compromise on the quality. I went for Gurney (HK$88) instead, a shrimp broth served with a mix of thin rice noodles and thick Hokkien noodles.

We love the way they prepare their meat. The pulled pork in Gurney (HK$88) and the slow-cooked beef ribs in Tokyo (HK$78), which has a light yet flavourful chicken and soya broth, are tender and juicy. However, the almond-crusted chicken in the chicken mixed salad (HK$75) with mango was too dry and tough. We weren't fans of the mushy texture of the salmon chunks in Hoi An (HK$98), which is tossed with sweet-and-sour sauce and cold shirataki noodles. The flavour of most dishes is fine, if a bit on the light side, but none are authentic enough.

Other noodle dishes include Taipei (HK$68), Shanghainese noodles with five-spice pork, and Kansai (HK$68), a vegetarian option of udon and tofu patties in a mushroom dashi broth.

The menu also features three desserts: kueh dadar (HK$30), lemon cake (HK$35) and pecan cake with salted caramel (HK$45). Kueh dadar is worth a try, the pandan-infused crêpe is pleasantly warm and delicate, contrasting with the crunchy shredded coconut filling.