|Taste ||Environment ||Service ||Hygiene |
Value for Money
Is it too salty? Oct 11, 2012
It was my first time in this ramen place. The server suggested me to try the one with the soup served in a separate bowl.
He told me to dip the noodles into the soup. I loved the noodles. They were thick and chewy. BUT the soup was so salty. I thought maybe the soup was meant to be a sauce, so they make it stronger. But then after I finished the noodles, another server came over and asked me if I wanted chicken stock in the soup (sauce) so that I can drink it. I thought why not?
Even after the soup was diluted with the chicken stock, it was still very salty. I gave up drinking after a few sip.
Was it just me who thinks it is too salty?
Table Wait Time: 0 minute(s)
Date of Visit: Oct 11, 2012
Value for Money3
Refreshing summer noodles @ 周月 Jun 13, 2012
Took me a while to find this place but when I got there I was allocated a nice seating area so it paid off for all that walking!
Anyway came here specifically for the summer noodles which are noodles topped with lots of leafy greens and dressing.
Menu description: Lots of potherbs, Japanese basil, white radish sprouts and slow roasted chicken with al dente noodles and mayonnnaise.
The noodles were al dente as described but perhaps too chewy for my liking but the leafy greens made it less chewy because the greens were tougher and complimented the noodles really well.
They selected just the right greens to go with these noodles because both the noodles and the leafy greens were chewy.
Apart from mayonnaise there was also vinaigrette dressing with lots of sesame seeds in it which was tangy but I felt that it was not tangy enough.
They also offer you mustard sauce as well to go with the noodles and chicken.
While I was there I could smell the bamboo shoots from other peoples noodles which was quite pungent.
English menu: yes
Yummy factor: OK
Oilyness levels: No
Value for Money3
Soy Sauce & Service Saved the day 沾麵太硬，醬油及服務搭救 May 12, 2012
武藏的應該較淋 (但不太爽口)。拉麵"秀" 的沾麵較易入口，亦爽口。
醬油汁就好吃: 用超過140年愛媛県大洲梶田商店釀製的"生醬油" (即發酵和熟成後沒有經過加熱的醬油)為主的汁。味道不過濃，不嗆喉。甘口清香有餘韻。荵花亦有醒味之用。切碎了的叉燒軟硬適中。有烤過的痕跡。比"來"好食多倍。全靠醬汁我才可成功吃完整碟麵。200g 都好飽肚。多數人應覺得夠。
竹筍應用了韓式小辣粉及豆板醬，偏咸 - ok 而已。
對周月的拉麵 (九州系的幼麵) 反而更有興趣。
It was not easy finding this shop for someone who can't read maps properly. I walked from Admiralty to LKF, walked along Yung Kee till I reached the Central escalator. I must have taken a turn to the left too early and ended up at Hollywood Road. The mistake was further aggravated when I realized that I was walking back towards the Fringe Club! At this point, I'm was thinking of an alternative place to have lunch, perhaps Hide-Chan, in which seats are usually available. Suddenly, I thought to myself, "what the heck, just try and find it". After another trek along Wellington Street (street where Yung Kee was located), I finally found it. It's almost next to "Lin Heung Tea House". Quite a long trek indeed!
Once I got inside, I was shown a bar seat. The ambience was good. Nice wood based modern decor, dim and with heavy air-con! Luckily the seats were pretty spaced wide apart and were quite comfortable. So I didn't have to further embarrass myself around other customers as I was sweating like a pig.
The kind waitress, who was friendly and smiled every time she interacts with customers, I believe called "Gigi" (as printed on the receipt), perhaps noticing that I was still sweating seriously like a dehydrated pig, and frantically wiping the sweat off with a not so absorbent handkerchief, offered some tissues and a glass of ice water. That was supremely welcomed! Good service and thanks again, Gigi さん!)
...Even her male colleague, said silently - or so he thought - to her in Japanese "優しいね" , i.e. how kind of you......
(1) My superhuman listening skills in picking that up - they were about 1.5 meters behind my back with a noisy background.
(2) that I understand basic Japanese...
Moral of the story: Don't speak behind people's back.
The same male waiter, I'll call him Mister A, then approached me and politely asked whether I'd like an introduction. After a few seconds thought, I figure, although I'm pretty sure what I'd like to order after having reading all the useful reviews from previous commentators anyway, I'd like to see how the staff would introduce their own products and perhaps learn something new too.
Mister A did a pretty comprehensive introduction of their signature tsuke ramen in a clear and concise manner. I asked him what the tsukemen sauce was made of and was given the not entirely useful answer of "soy sauce and chicken soup". I spared him from introducing the soup ramen on the next page of the menu as the general information printed on the menu was quite sufficient. Anyway, well done and thanks.
Actually, before my second attempt to locate this shop, I wanted to try their Shoyu ramen in soup as I'm not a big fan of tsukemen anyway and their soy sauce seemed to be a really special type of soy sauce in existence for more than 140 years! Σ（ﾟдﾟlll） But after my second attempt to locate this shop at midday in summer, and at the brink of dehydration, I thought (wrongly) that a cold bowl of tsukemen wasn't such a bad idea after all! So that was what I ordered - the tsukemen, their signature ramen.
I chose 200 g noodles. The price of the noodle was the same for 100g, 200g or 300g. I'm quite bad at mathematics so I'm not quite sure what 200g means. I just chose what seemed to be the "default" version.
I also ordered a portion of spicy bamboo shoots just to whet my appetite in the hot and humid weather. The bamboo shoots were not too spicy. It seemed to be marinated with Tou Ban Chang and some Korean Chilli powder. It wasn't too spicy and on the salty side. The spring onions didn't add much to the taste. It was just OK.
Not the noodles:
The house made noodle, apparently made daily by the noodle machine placed right at the entrance with Japanese flour - came after a 8-10 minutes wait, which seemed a bit long considering the fact that one only has to boil the noodle cake a bit as there was no broth with the tsukemen, which I guess should be where all the time and trouble lies.
I tried the noodle without dipping it into the sauce first - bad idea. It had a strong wheat and egg taste to it. The texture was too hard though. Definitely not something which I could just slurp and swallow in one go - unless I want to go straight to a hospital. It's harder that the thick Japanese egg noodle served at "Hide-Chan", which was a lot softer and chewier than here, and also "Menya Musashi" - they also served tsukemen (and appeared to have used the same noodle for their ramen too!)
200g of noodles was definitely quite filling for me and I suppose most would find it quite sufficient.
I can't say I like it. It's just too hard and felt a bit uncooked.
The egg, however, was quite nice. The york was a bit fluid, which many people like. I'm not too fussed about that.
The soy sauce which saved the day:
The sauce, however, was interesting. It consisted of the special soy sauce imported from Japan. According to my understanding, there are at least five major types of soy sauce in Japan. Must depends on the amount of salted water vs. soy beans vs. wheat and the ratio of water vs. sake in the mixture. Furthermore, it depends on how long the soy sauce was fermented. Some looked and taste like dark soy sauce in Chinese cuisines while some looked similar to red vinegar and had a strong sake taste. So next time you go to a Japanese restaurant, or do your shopping, try comparing different types of soy sauce - they really look and taste very different from each other.
The soy sauce here was on the light side. According to the name card of the shop, they used a "Nama Soy Sauce", i.e. soy sauce which was fermented but not heated and usually used for tsukemen. It won't "hit" you immediately but instead had a very nice aroma and long aftertaste.
Contrary to Hide-Chan, the sauce here was a lot warmer. But I prefer the tsuke men at Hide-Chan ramen instead. It's softer and chewier than here. I also liked the strong bonito broth with bonito chunks there. (Just make sure when you place your order, you ask the chef at Hide-Chan to really warm up the sauce beforehand.)
There was also spring onions and some vinegar as well. The whole combination was quite nice. Nevertheless, it felt a little bit like a complex tempura soy sauce. Still, the noodles became softer after dipping it into the sauce and made it "bearable".
You'll be provided with a small bowl of chicken soup after you've finished the noodles. I can't say the chicken soup made much of a difference to the soy sauce mixture other than warming it up. I finished the whole bowl but still couldn't find any trace of chicken taste.
Heavy Weight 300g:
Two ladies came and listened to the explanation provided by another female staff. They also decided to order tsukemen. Regarding the size, the staff suggested that usually, 200g was sufficient for her. After listening to that, the two ladies then said "in that case, perhaps we'll need 300g"
I was trying to wait to see their reactions when they see the 300g noodle. By sitting there, consuming my menma (which was not spicy but actually quite salty. The spring onions did not help it.), after waiting for about 10 minutes, the 300g noodles was still nowhere to be seen. So I left.
The tsukemen was too hard for my taste. The egg was fine.
The soy sauce with at least 140 years history was really good. The char siu was nice and tender.
The spicy bamboo shoot was just so-so and a bit overpriced.
The bill came down to HK$123. Which I find a bit pricey.
Very good service. Comfy environment.
I'm not interested in their tsukemen anymore unless they have a much softer option.
I might consider coming here again to try out their ramen in soy sauce broth instead, if I managed to find the shop!
As the couple who had the ramen left, all the staff said thank you in Japanese twice. Mister A mumbled that the couple did not give any reaction (which was true). But after arranging their chairs, they said thank you to the staff. To be fair, Mister A was very polite throughout the meal. However, if the couple heard it, it might seriously affect their mood and might have backfired against Mister A.
Moral of the story: I've been in the service industry myself before, I suggest leaving complaints against rude customers for your smoke breaks, toilet breaks or lunch breaks. Keep your thoughts to yourself until at least the customers leave. Certainly, the best is to get over such small stuff and chill out!
What's the English name of this shop anyway? "Shu getsu"? (I'm just making this up based on the yet to be established website printed on the namecard.)
Table Wait Time: 0 minute(s)
Date of Visit: May 10, 2012
Spending per head: Approximately HKD130
Value for Money2
nice noodle nice soup Apr 27, 2012
finally got time to go visit this shop ard 11:15, so no need to wait for seat
noodle is very good 自家制太麵很彈牙
rarely seen in HK very nicely taste and chewry
soup is very think and since the豚肉是經燒烤過的 the soup have strong pork favour and very 香脆
吃完麵add一杯雞湯 the soup still have very 濃 very nice
the only part i dont like is that very oilly need to do more exercise after this bowl
糖心蛋nicely made with prefect cook time
service is very good also
Recommended Dish(es): 沾麵
Table Wait Time: 0 minute(s)
Date of Visit: Apr 27, 2012
Spending per head: Approximately HKD100
Value for Money4
Best Ramen I've Ever Had Apr 08, 2012
My wife and I live up the street from this place and have tried a few times to come but it has been closed or overflowing. Today (Sunday) we showed up at 12:30 and, despite the 30 minute long line that had already formed, decided to stick it out. I'm sure glad we did as it turned out to be the best noodles and soup we've had in our nine months in Asia. The noodles are freshly made in the restaurant and you can tell. They have a better texture and shape than just about any other ramen you can find. The menu sparse but that because this restaurant is all about noodles.
My wife got Abura Ramen but decided against mixing in the raw egg that comes with it. We were recently in Tokyo where she had abura and she said that this was way better. The noodles were just the right density and thickness with a little more of a firm texture than you get with pre-made noodles. The pork was thin cut, melt in your mouth delicious. The only complaint is that they have Asahi on the menu but don't currently have a liquor license. This wasn't really a problem except that the menu got her hopes up for a lunchtime beer.
For us, the star of the show was my Pork Belly Ramen. I believe the soup base was chicken stock but honestly it could have been water and it would have been great. The noodles were just about perfect and the pork belly could not have been better. The noodles had a wonderful flavor and texture. They are thinner than the abura ramen but more dense and firm than "normal" ramen. They paired nicely with the pork belly and egg. A mouthful of noodles with a piece of pork belly was just about perfect.
This really was the best soup I've had in Hong Kong. I don't care about the wait, I'll be making this a regular lunch destination for the rest of my time here. Next time I'll be sure to take a few pictures, too!
Recommended Dish(es): Pork Belly Ramen,Abura Ramen
Date of Visit: Apr 08, 2012
Spending per head: Approximately HKD100(Lunch)
Value for Money5
another new ramen joint in Hong Kong! Mar 28, 2012
I have found my second favourite ramen joint in Hong Kong! This place specializes in their hand-made noodles that are made straight in Hong Kong and they are made just the way I like it.. al dente!
All in all, this is my new favourite ramen place! The different types of noodles offered are all unique so I have no favourite, but I do prefer the ones without the soup.
Recommended Dish(es): pork belly,all ramen
Table Wait Time: 15 minute(s)
Date of Visit: Mar 28, 2012
Spending per head: Approximately HKD110(Lunch)
Value for Money3