Finer points of Maki Mi

My mom and I wanted to try out D'Original Maki Haus in Banawe for quite some time. Eventually, our curiosity (and hunger) gave way, and there we were, already ordering two large bowls of maki mi. Both of us are suckers for noodle dishes, and we try out different restaurants as soon as we hear of them (via friends and the food section of different newspapers).

While we were eating (or rather, slurping and chomping down), my mother was explaining the finer points of maki mi.

1. the broth should be thick but not too thick

2. the meat should be tender and not too coated with cornstarch

3. the noodles should be al dente...

Next stop, lomi!!!!!!!!!!