影片
更多
2019-05-02
193 瀏覽
We stumbled upon this tiny restaurant in Tai Kok Tsui’s “bar street”. It only holds 12 seats so be prepared for a wait during peak hours. Later we learned that it was opened by a Japanese chef and his HK wife, who served us passionately (despite no service charge). For the salt soup base, it was a handmade salt sauce made of Himalayan, Italian and Okinawa salt (honestly I couldn’t taste a difference between the three). They said the soup was MSG-free, but it was still a bit too salty for me. I
Later we learned that it was opened by a Japanese chef and his HK wife, who served us passionately (despite no service charge).
For the salt soup base, it was a handmade salt sauce made of Himalayan, Italian and Okinawa salt (honestly I couldn’t taste a difference between the three). They said the soup was MSG-free, but it was still a bit too salty for me. I preferred the soy sauce soup base more, as it had a multi-layered aftertaste of sweet soy sauce and fresh seafood.
The pork was very tender and they were quite generous with the portions. I especially loved the fact that you got to choose the type of noodles you liked (thin or thick) and the amount of oil you preferred (a bit/ standard/ a lot), as I’m really picky when it comes to the way I like my ramen.
Sea Salt Broth
$88
5 瀏覽
0 讚好
0 留言
張貼
