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2017-03-12
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Walked into this restaurant after scouting Tung Lung Street for a quick bite before catching a movie in Times Square.Surprised at how the street that used to be filled with people queueing for the Stanley Minibus and local Chinese seafood restaurant where tables have been put onto the road has transformed into a Ramen Street; there are 4-5 Ramen restaurants right next to each other!IngredientsIt has always been my gripe that the Ramen in Hong Kong is lackluster compared to its incarnation in Jap
Surprised at how the street that used to be filled with people queueing for the Stanley Minibus and local Chinese seafood restaurant where tables have been put onto the road has transformed into a Ramen Street; there are 4-5 Ramen restaurants right next to each other!
Ingredients
It has always been my gripe that the Ramen in Hong Kong is lackluster compared to its incarnation in Japan. The techniques are the same, the cooking methods are probably the same but the difference lies in two areas. The ingredients and the small things.
I am by no means a ramen connoisseur I just try to understand what I like, why I like and why I don't like. Fundamentally to me, ramen is about the soup broth, followed by the texture of the noodles, the charsiu and the condiments are secondary. Whenever I eat a new bowl of ramen I drink the soup first.
We ordered two bowls of ramen, Original Tonkotsu Ramen and Chicken-Tonkotsu Ramen. The first taste of the soup broth confirmed to me that this soup broth was good. I don't know where they source their pork bones for the broth but could instantly tell it was a grade superior to that used by other vendors. There is a subtle sweetness to the broth that resonates from fresh ingredients and through that hint of aroma compounds the taste buds into a dancing circle.
The Small Things
Now what I mean by small things are the little details you find they put extra effort into but with that effort there is meaning to its existence.
There were three things I noticed that showed attention and dedication to making the bowl of noodles
Icy Cold Drinking Water
The water they serve you here is ice cold. In Japan it's almost a given that the water is at icy cold temperature. However contrast this practice to Hong Kong, they usually serve water at 'somewhat cold' or have variations such as putting charcoal water.
In practice you're eating a bowl of ramen why does it matter what the water is like and therein lies the difference. What I believe the reason for serving the ice cold water is to clean your palate after drinking a thick broth. In doing so, you refresh your taste buds, numb your tongue at the cold temperature.
After you have reset your palate you cane experience the first taste of the soup broth again and again.
Thicker Noodles with Chicken-Tonkotsu Ramen
The Chicken-Tonkotsu Ramen stated that it used a different thicker type noodles, understanding this from a economic and business perspective, it doesn't make much sense to source a separate type of noodles just for another type of Ramen. So in understnading the texture and taste, the thicker noodles taste better with the clearer Chicken-Tonkotsu broth.
In viewing things from an empathetic perspective they absolutely have no reason to do that.
Charsiu
The next thing is the charsiu, in my perspective and I believe many people will disagree, charsiu isn't really important in Ramen. To me it is secondary to the soup and the noodles. A good bowl of ramen is able to create a balance and harmony of flavours through simplicity and harmony of flavours. What most restaurants in Hong Kong seem to do is the put as many things in it as possible - bean sprouts, woodear mushrooms, corn, charsiu, egg...
It's a commercial decision to make people like to feel they are getting value for money.
Anyway cut long story short, the ingredients in the bowl are simple but do not over take the flavour of the other elements. The charsiu has been lightly marinated to add a touch of soy and sweetness to the taste.
It was a quick eat, but very enjoyable and surprisingly good.
Also a word of advice, don't order the extra spring onions, it's alot.
Original Tonkotsu Ramen
$78
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Chicken-Tonkotsu Ramen + Additional Egg
$99
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