I came back to Butao Ramen today to try the black version this time, but I was kinda let down. I mean, it looked cool, with a gigantic ball of some mysterious black paste (ground sesame seeds?) plopped in the center. But somehow my broth ended up tasting a bit sweet in the end, in stark contrast with Keisuke's wonderful sansho-based one. Well, it was definitely unique, but next time I'll probably just go back to Mak's for some local Cantonese noodles instead.