With subtle menu changes, the removal of the DIY ramen bowls, and the introduction of bao buns, head chef Alex and his team have reinvented the wheel yet again at Love Me So.
Before we dive into the menu changes, I've noticed a big difference in the atmosphere since my last visit. The Melville based Japanese, Korean and Chinese inspired restaurant has upped their game by hosting live DJs, bottomless bubbly on Saturdays and partake in First Sundays. The vibe is on point and it's evident that people come for the food and stay for the atmosphere. Visitors can expect to see angel-headed hipsters, families, and couples hanging out, all enjoying good food.
And now, without further ado, let's jump right into it. The first ramen bowl I had consisted of pork broth with garlic puree and black garlic oil, served with chashu pork, ramen egg, spring onion, bok choi and nori. This bowl featured something interesting - burnt garlic. It may seem strange but completely makes sense once you dig into it. The second bowl was made up of miso and sesame paste served with marinated tofu, miso corn, rosa tomatoes, ramen egg, spring onion and nori. My prediction is that vegetarians will flock to Love Me So because of this bowl. It's a wholesome meal brought to completion with miso paste.
Moving on to the latest and greatest addition, the bao buns. Vegetarians will be pleased that their needs have been met with the inclusion of a succulent shiitake mushroom bao served with pickled cucumber and greens. This option can be made vegan by excluding the mayo the bao bun is served with. Patrons can also expect panko crumbed chicken, chashu pork (the same chashu used in the ramen bowl), and a beautiful Korean BBQ beef rendition. All buns are served with pickled cucumber, cabbage and deep fried leeks dressed with a home made miso mayo and sweet plumb sauce.
The drinks and dessert menu has not changed, so check out my original review to find out more about those sections. There is one thing worth mentioning. There are a couple of cool changes coming to Love Me So, but we're all hush hush until the time comes. For now, keep your eyes glued to their social media channels. All in all, do yourself a favour and pay Love Me So a visit. It's one of those restaurants that's grown on locals and visitors alike, and for good reason.
By Shawn Greyling
And now, without further ado, let's jump right into it. The first ramen bowl I had consisted of pork broth with garlic puree and black garlic oil, served with chashu pork, ramen egg, spring onion, bok choi and nori. This bowl featured something interesting - burnt garlic. It may seem strange but completely makes sense once you dig into it. The second bowl was made up of miso and sesame paste served with marinated tofu, miso corn, rosa tomatoes, ramen egg, spring onion and nori. My prediction is that vegetarians will flock to Love Me So because of this bowl. It's a wholesome meal brought to completion with miso paste.
Moving on to the latest and greatest addition, the bao buns. Vegetarians will be pleased that their needs have been met with the inclusion of a succulent shiitake mushroom bao served with pickled cucumber and greens. This option can be made vegan by excluding the mayo the bao bun is served with. Patrons can also expect panko crumbed chicken, chashu pork (the same chashu used in the ramen bowl), and a beautiful Korean BBQ beef rendition. All buns are served with pickled cucumber, cabbage and deep fried leeks dressed with a home made miso mayo and sweet plumb sauce.
The drinks and dessert menu has not changed, so check out my original review to find out more about those sections. There is one thing worth mentioning. There are a couple of cool changes coming to Love Me So, but we're all hush hush until the time comes. For now, keep your eyes glued to their social media channels. All in all, do yourself a favour and pay Love Me So a visit. It's one of those restaurants that's grown on locals and visitors alike, and for good reason.
By Shawn Greyling
