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2016-11-24
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Butao has always been my ramen joint of choice in Hong Kong. Ever since it opened its first shop in Wo On Lane, I've been a frequent customer. Having moved and expanded across a couple of different locations, I found myself trying its latest branch on Tang Lung Street.The latest outpost is only a couple of doors down from its original Causeway Bay branch on the same street. However, the decor is markedly different being much more modern. It is also much more spacious compared to its previous bra
The latest outpost is only a couple of doors down from its original Causeway Bay branch on the same street. However, the decor is markedly different being much more modern. It is also much more spacious compared to its previous branches. I imagine it is to compete with a number of new Japanese speciality ramen restaurants which have opened up on the same street. No doubt Tang Lung Street is fast becoming - if not already - Hong Kong's Japanese ramen alley.
To the ramen itself. I ordered the traditional Tonkotsu ramen. Didn't opt for any of the additional options. You get a choice in terms of the ingredients - including the type of noodles (I picked thin), the hardness (I picked firm), spring onions or lettuce (I picked lettuce), spiciness (I picked 2nd degree - I think there was a total of 5 degrees) and type of meat (I picked lean).
Butao ramen
Overall, I have to say the quality has declined somewhat at Butao and is falling behind its competitors. Hard to tell from the photos but the soup lacked the depth of flavour, the noodles were void of the tangy texture. As with most successful restaurants, it seems that expansion came at the cost of a decline in quality. The quality of the lettuce was poor as well. From having only 10 or so seats in Wo On Lane, you could taste that each and every bowl of ramen was on point and well executed.I will be returning at some point but definitely will want to try out its neighbouring competitors in the meantime to see how they stack up.
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