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Broth, noodles and toppings. Broth should be delicious, noodles al dente and toppings generous and cooked just to the right level.
The perfect ramen is a form of art. The broth must have had hours put into it before serving, and the skill involved must have been forged for years.
I love paying lots of money and getting the most extravagant food placed in front of me. I don't care if the portions are small, so long as they are hard to come by and French. Some call me a snob, but that's such an crude understatement. I am an elitist - truly better than the rest, and proud of it.