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Soi and Sake has been on my list of places to go to for a really long time. Problem is I never planned any of flights in such a way so as to make time for a meal here. But recently, getting back into the city right at lunchtime was the perfect excuse. As soon as you step in you can expect to be treated to the Taj brand of hospitality. The restaurant is on the ground floor. We made a start with the 'Pan Fried Pork Kothe' – twice cooked pork dumplings, seasoned in a light soy sauce, steamed and then pan-fried. These went very well with the selection of three sauces brought to the table right at the start. The 'Ramen Noodles with Pork' is served in a lovely way – a bowl that is packed with the noodles, bok choy, sprouts, greens, mushrooms and more. On the side is a teapot with the broth that is poured into your bowl. The broth is delicious, has a nice depth and umami flavour and makes for a complete meal. At this mean, I opted for the 'Dan Dan Noodles' and was so happy that I did. The minced meat over the noodles had just the right amount of flavourful grease to ensure I finished a portion meant for two. The Japanese section holds a lot of promise and I hope to be back there for a teppanyaki experience and of course the sushi. The 'Crispy Chilli Honey Lotus Stem and Water Chestnuts' is also on my bucket list. And, of course, the 'Stem Boat'. Three dips come to the table, of which I found that the 'Scallion Dip' was one that went with almost all dishes.