|Taste ||Environment ||Service ||Hygiene |
Value for Money
another good spot for ramen in cwb 5 days ago
My friend and I wanted a quick dinner in cwb so came to David Ramen to try it out. Since this place is right across from Butao, it's hard not to compare the two. We arrived around 8 and butao still had a long line waiting outside but David didn't so I would say David is a good choice for people that don't want to wait. Afterall, I dont think it's worth it to eat for 15 minutes and wait for an hour?
Table Wait Time: 0 minute(s)
Date of Visit: May 07, 2013
Spending per head: Approximately HKD100
Value for Money3
Regular Ramen Lunch Jul 18, 2012
So we were having our regular CWB visit and the regular Ramen contests, where we aim to eat all the Ramen from all of the ones in CWB, 魂,豚王,舞心,Mist (not in any particular order)
ordered one hot and one cold and a side dish.
The egg wasn't too 溏心 either, the one opposite to it was much better. But the noodles were nicely cooked.
Which gave me the chewy rubber bands in this case.....mind you that the sauce for mixing with the noodles were quite salty as well, near the saltiness around Tokyo region.
So in this meal I travelled from 500km south of Japan all the way to Tokyo......
Table Wait Time: 0 minute(s)
Date of Visit: Jul 09, 2012
Spending per head: Approximately HKD150
Value for Money2
Lunch at David Jul 08, 2012
Suddenly want to take ramen. Thus, went to CWB to see if I can sneak in any popular ramen restaurants in there.
I went to David at 11:50, and luckily that I was at the 3rd waiting list.
I ordered the "Black" ramen.
I also ordered the dumpling.
It is quite good. The dumpling source is already in there and you don't need to "tip" any additional source on it.
Overall, I'd recommend my friends to try this restaurant. It would be better if the price can be cheaper
Table Wait Time: 0 minute(s)
Date of Visit: Jul 07, 2012
Spending per head: Approximately HKD120(Lunch)
Value for Money3
Great ramen Jul 01, 2012
We were planning to try Butao but it was closed on Sunday morning and we decided to try David's Ramen. We were there 10 min before the restaurant opened for lunch and were the 3rd group of customers in the line ( we would normally not queue for food).
The place was very clean and bright. A very nice light feature with bright Japanese handmade paper patterns on the wall. Staff were efficient and took our order before we were allowed in (not a minute before the place opened).
I had the spicy ramen with hard noddles. It was very delicious. My husband had the special ramen with soft noodles which was also very good. We agreed the hard noddles are better. The eggs were perfectly soft boiled. Other reviewers commented the pork was not the best but we thought it was pretty good. The tea was refreshing. We also had the minced pork rice rolls, they were Ok but nothing special.
When we left there was a long queue outside.
Verdict - would definitely come back provided there was no long queue. It's a great place for a quick delicious ramen - not the place for long relaxing lunches as the staff are doing their best to serve the hungry queuing customers as quickly as they can.
The price was reasonable for the quality.
Recommended Dish(es): spicy ramen
Table Wait Time: 10 minute(s)
Date of Visit: Jul 01, 2012
Spending per head: Approximately HKD130(Lunch)
Value for Money5
Special tonkotsu ramen @ David Ramen Jun 13, 2012
Dined here a long time ago but the noodles were not that memorable so left the review until now.
I wished I went recently because they now have the limited edition summer noodles just like "jau yuet 周月" in Central as seen in TaiwanWalker's review.
The summer noodles here have okra, mountain yam and these cute mushrooms on top which would have been fun to eat.
Anyway ordered the Special Tonkotsu which is just the tonkotsu noodles with extra black garlic oil.
Although these are the noodles that I like the soup broth was dissappointing as shown on the picture.
The black garlic oil was barely visible and the broth was not thick.
The almond pudding was quite nice, it was creamy and silky.
This was complimentary and was good for refreshing the palate before the noodles and before the dessert.
English menu: yes
Yummy factor: OK
Oilyness levels: No
Value for Money3
還待改善 - 黑拉麵超好味. 但暫時還需要避重就輕地叫. May 11, 2012
After trying this 3 times, I think it is missing Shoyu. A little bit bland. AVOID. 6/10
With a mixture of the normal White Soup with some Stronger Broth and Garlic Oil. This has been amazing everytime I ate it. The noodles have improved from my last post on my blog, and the balance is really good. Some people like the Kotteri style Strong broth noodles more, but for me this is utter perfection and balanced. Encore!!! 9/10
At $30 this is a bargain. It is quite sweetish and melt in you mouth stuff, with very good bed of rice under and that sauce is amazing stuff. The perfect accompaniment to your ramen bowl and a MUST ORDER. 8/10
This is flame grilled first and quite flavourful. Some people not watching out for their cholesterol will say it's not fatty enough. For some others, they appreciate it for its tenderness despite the lack of fat. Very good, thick cut of char siu. In fact, better than the one served in the ramen bowls itself. ~ 8/10
Slightly spicy. These are very good too. Just order some anyway.
I appreciate the shop for improving this formula. Having changed the skin exterior, this is less sticky. But somehow it seems more overly steamed than grilled. I think they could do with LESS WATER when grilling/steaming the gyozas at the same time, see if it fixed the limpy problem. 大阪王將's gyoza beat here hands down easily! 請自己去試試吧! ~ 5/10 AVOID
A little too soft before. Probably prefer it to be served with more fruits like back in Japan.
Doesn't have enough 風味. In this regard, 豚王 is much better!
The Black Ramen is perfectly balanced, with the very good Char Siu quality and Egg.
The other items need more improvement. Bet they will become all defensive and won't listen to customers criticism, as is usual in many places. 問下你意見, 其實都係 social 氹下你以為佢會 care. 但有無想過, 我們也有住過日本吃過無數咁多餐. 想同你講嘅, 都只係想大家可以食到最佳的水準, 又可幫到你地賺錢! 大家好話姐.
Spending per head: Approximately HKD120
Value for Money4
Alternative to Ippudo? 餃子無王將之風 但湯麵蒜唔錯。 Apr 16, 2012
Wow, and I thought I was an early bird! Looks like news has spread already and it's already getting crowded!
I arrived at 7:10 pm on Saturday and was required to sit at a table for four with two other customers. Luckily, there was no queue. On the other hand, there was still a huge queue at ButaO, which was just located right across the street. The shop was slightly bigger than ButaO and a lot more spacious.
Again, I came here because of the food reviews and enticing photographs of the "Red" ramen. It was a simple one page menu with three types of ramen only: "White", "Black" and "Red". In view of the generally artistic nature of Japanese people, I'm surprised the restaurant didn't have a fancier name for their ramens like most ramen shops, like King, Spirit, Samurai Bone, Legend, Earth,Wind&Fire...etc. I suppose the obvious candidates might be "Red David" or "Dance of Black"...etc.
Anyway, I ordered "Aka". There's no application form to fill in but the waitress will ask you whether you'd like your noodles to be soft, medium or hard. I chose medium plus the black fungi (きくらげ 黑木耳). She also suggested gyoza which I tried. After a 5-6 minutes, which was much faster than Buta O, my Aka arrived:
The broth was quite special. The type of spiciness should be made from spicy miso and a bit of chilli oil. The white objects in the middle were chopped raw onions. This, together with the spring onions (not chives like Tatsuya), adds a bit of complexity to the Aka broth.
It wasn't too spicy for me I had to put a little bit of extra chilli oil into my noodle (at the very end just to try out the combination). The chilli sauce on the table was very interesting, it's quite similar to Kwai Lam chilli sauce but very finely grounded and had a slight but distinct taste of seafood (bonito or scrimps?)
The two tastes with really stood out the most was miso and garlic. It's a lot more garlicky than most ramen. Imagine crushing two to three extra cloves of garlic into your Daruma or Ippudo pork bone broth and you'll get the picture!
The pork bone broth was slightly thicker than Daruma but not as strong as ButaO. It's probably a bit similar to Ippudo. It gets progressively stronger and stronger if you don't eat it quickly once your taste buds fully registered the garlic essence in the broth. So focus on eating it and not taking photos like me. It will taste a lot better!
All in all, I agree with other food reviewers that the soup was good.
The noodles were quite nice. It's the thin Kyushu noodle. It gets soft pretty quickly so I suggest you eat it quickly and order the hard version. The bamboo shoots and black fungi tasted nice and mixed well with the noodle and the broth. The black fungi possibly had a bit of sesame in it. It's a lot better than those provided in ButaO.
The egg was practically completely cooked. So if you're here for the egg, you'll be disappointed.
The Char Siu, however, was just so so. It looked tender but actually wasn't as tender as you might think. Certainly the fat part was soft but the meat was quite tough. Just a bit of meat taste.
Gyoza was not good at all and was the main reason why I initially wanted to put just OK on my scale (I eventually did after thinking long and hard). It's gooey and very hard to separate the gyozas. Even the supposedly crispiest bottom part was not crispy enough. The gyoza, which appeared to have only frozen pork as the filling without chives or onions or other fillings, had absolutely no juice inside. I could not taste any pork taste. Osaka Osho is much better (whether the frozen ones you make at home or those served at food courts). Not recommended.
The pork bone broth was delicious. It's thicker than Daruma but not as thick as ButaO, somewhat similar to Ippudo !?
The Aka ramen had a very strong garlic taste and appears to be spicy miso based (with some chilli oil). It's quite good if you want to focus on enjoying the pork bone broth. It will not overwhelm the pork taste.
The char siu and the egg were nothing special.
The noodle was nice. I suggest you ordering the hard version. Make sure you eat it a.s.a.p otherwise the broth will become too strong and the noodle be become soft rather quickly.
I will not recommend the gyoza.
If you like Japanese gyoza, I'll recommend "Osaka Osho" nearby at Times Square.
If you are fussy about the egg and char siu, you'll be disappointed.
If you like the noodle and pork bone broth but don't mind the egg and char siu- it's Good because of the very nice broth.
Perhaps they are getting used to the sudden increase in customers? The service was good despite that. Everyone was very friendly and had a smile on their faces. Seemed professionally trained. I'll probably return again once the quality is more stabilized.
喜歡偏濃豚骨 (又不介意蛋質素不穩) 的朋友可以一試。
What I'd like to share with you, and which I personally think is more important than my humble opinion about the taste of the food, is this:
Two girls who sat in front of me after the previous customers had left, ordered a "White" and a "Red" ramen. When the ramen arrived, they took a few photos which was seemed to be very professional cameras (I did not look at them as I was focusing on the ramen and I think it's quite rude to interrupting them by staring). They started eating the ramen and were commenting positively on the ramens they were having.
At the same time, at the other end of the table, I was finding it quite hard to finish the last two pieces of gyoza. I was wondering whether I should just leave it where it was (partly to show my dissatisfaction and partly since it was not easy to finish it...)
After listening to that,
I instinctively took some more chilli sauce,
dunked the gyozas in it,
and finished it before leaving David.
Supplementary Information:＊”大阪王將”．Times Square分店另有食評．或可供大家參考．
I overheard a few persons saying that it's very spicy. [My tolerance to spiciness: I like Korean cuisines and SiChuan Hotpot, which I find quite spicy. I can't really handle Vindaloo curry. "Fukuoka Noodle" is the spiciest ramen I've had so far. ]
I remembered reading an article somewhere about a group of Indian students who got an award for explaining the human's reaction to chilli. Most importantly for our purposes, they revealed the secret of reducing the spicy sensation if it's too much - sweetness. Apparently, adding a spoonful of sugar or having something sweet will help much more than drinking 10 glasses of water (even that won't generally help much anyway). So try it at your own risk.
(2) I've double checked the website of "David Ramen". It was opened since 2000.
I'll noticed that they did have pork bone broth but not the "Black" and the "Red" in the Japanese menu. The red, black and white division was also missing. Shoyu and Miso ramen, which are actually the most traditional and popular styles, are only available in Japan and not in Hong Kong. Perhaps that's why the restaurant didn't have a specific name for the 3 coloured divisions?
If you think about it, when a new ramen shop didn't have the "White X", "Black X" and "Red X", would you be as interested in it ? This must have evolved into quite a distinct Hong Kong phenomenon since Buta O.
Table Wait Time: 0 minute(s)
Date of Visit: Apr 14, 2012
Spending per head: Approximately HKD130(Dinner)
Value for Money3