Rokrok

At Rokrok, the appeal of some à la carte dishes lies not only in choosing what to order, but also in pairing ingredients with a cooking style. One diner who ordered swimming crab stir-fried in black pepper sauce at dinner described a dish that made the most of the pepper’s flavour. The menu also lists salt-fried squid, prawns, whelks and scallops, as well as prawns or swimming crab stir-fried with doubanjiang. There is plenty to choose from if you prefer to start with an ingredient in mind.

Gomoku ankake yakisoba is another option for a meal that changes as you go. A diner described its generous toppings and thick noodles as crisp at first, with the portions that soak up the thick sauce offering a different texture as the meal progresses. The set is listed with a choice of rice or almond jelly, so you can decide what you’d like to have alongside your meal.

The lunchtime tantanmen set is worth considering if you want noodles with something to finish. One diner said the balance of savoury broth and acidity stood out more than the sesame flavour. The thin noodles were well coated with minced meat, which was plentiful enough to remain at the bottom of the bowl. The set comes with a choice of rice or almond jelly, so you can tailor it to whether you’d prefer a more substantial meal or something sweet afterwards. Another diner found the almond jelly gently sweet and easy to enjoy after a meal, making it a tempting finish.