Ramen Electra

You'll find yourself on Keyfield Terrace heading towards something that feels genuinely different from the usual St Albans dining scene. Walk in and there's an immediacy to it all—the open kitchen, the sound of noodles hitting hot water, the smell of simmering bone broth that's been going for hours. You're ordering at the counter and within minutes you've got a proper bowl in front of you: thick tonkotsu, silky chashu pork, a soft egg that's been treated with actual respect. It's the kind of place where they're not messing about with trends, just executing the fundamentals with genuine care. The broth tastes like someone's actually put the work in.