HAVE you ever been faced with over 70 choices in pasta dishes? How would you tackle this?That is what diners ask themselves at Pasta de Gohan restaurant situated on the lower ground floor of Sunway Pyramid Mall in Petaling Jaya.

With hundreds of plastic models of dishes offered adorning the walls, Gohan takes pride in creating Western pasta dishes, pizzas and salads with Japanese twist. Apparently, this is to cater to odd tastebuds.

The flavours, alas, are difficult to put into words. Here is what I suggest. Try out the basic recipe below and have a taste of Gohan’s carbonara pasta, waraku style, furnished with wobbly egg yolk atop the dish.

Interestingly, the pizzas are Wafu-styled.

Now, what Wafu means is simply “Japanese style” and in Gohan’s case, this could mean anything! In a good way, of course.

Make the dish below or order it at the restaurant.

Carbonara Waraku Style

This one happens to be one of Gohan’s popular dishes. It is undoubtedly creamy. The wobbly egg yolk atop, however, gives its creaminess a certain substance.

Carbonara is quite a favourite with kids but the yolk added will make it extra nice and gooey. According to Gohan’s cook, here’s what you do:

Cook up a basic carbonara sauce made out of egg, cream and milk, whipped on low fire until it is of a thick consistency and gently simmering.

Then take the sauce off the heat. Boil water in a tall pot and cook a handful of either fettucine or spaghetti. Once the pasta is soft and edible, drain water.

Fry some bacon. Then add in the carbonara sauce and let it simmer before adding in the cooked pasta. While it is very hot, serve and break an egg yolk atop the delectable pasta dish.

Yes, do break the wobbly yolk and mix it well into the pasta before digging in. Shave in some parmesan for more flavour.

Chicken Teriyaki Wafu Pizza

Admittedly, there is nothing remarkable about the filling on the dough. The familiar flavours of Chicken Teriyaki lends a nice balance of light, sweet and tangy.

What will blow your mind is the base of the pizza. It is crispy-thin but substantial at the same time. It has a wafer-like texture with flavours that cross between a crepe, or thin pancake, and crispy wafer.

The closest I have come to testing this out was using a pita bread as a base.

Try this out for fun with your kids. Slice a pita bread into half. On the inside part of the pita, smear some ready-made teriyaki sauce atop and some grilled teriyaki-marinated chicken slices.

Bake it at around 200oC for five minutes or until base is crispy. Then lastly, add on a little bit of Japanese mayonnaise on top, which unlike the usual ones, is salty and complements savoury dishes better.

Now, slice it up and serve it. Since the base is thin, roll it up and take a whopping big bite.