Soba with a Korean soul: Mont Kiara’s new Soya Soba is the first Malaysian offshoot of a family business that began in South Korea’s mountainous Gangwon province.
Gangwon cultivates chemical-free buckwheat, milled into memil guksu, the Korean buckwheat noodle reply to soba, with a natural, lightly earthy nuttiness.
Soya Soba carries that countryside legacy faithfully forward, making its own noodles for a spectrum of Korean recipes.
Slurp the soba steaming with tender mandu dumplings in sweet mushroom-laced broth or cool, bibim-style with perilla powder, scallions and seaweed for a refreshing lift.
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