Restaurant: Butao Ramen

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

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Exit A3 , Sha Tin MTR Station continue reading
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Review (110)
In my company, I am considered as the senior foodie and people often ask me where to eat and seek for recommendations. Introducing to my local friends is relatively easy, because they know our city--Hong Kong very well, and indeed they know what is the hottest pick recently in town. On the contrary, it takes me extra time to think when it comes to the recommendation to non-local friends and tourists. I always ask what kind of food they want or criteria of food or variety that they are looking for, and very often, their answer is to look for authentic cuisine. Authenticity suggests a high-standard of tasting the kind/type of food that represents a place very well or known as the national cuisine. Among all, ramen place is one of the most frequently asked question. So, I'm happy to share my answer with you here:Friend A: Which ramen restaurant do you think it's the best in town?Me: Depends on what kind of ramen.. Let say soy sauce ramen (Tokyo side) or Tonkatsu ramen (Kyushu)? I'd recommend the  ramen shop Butao for Tonkastsu ramen!.Friend A: Sure, tell me more.Then, this is where I told them to try and in this regard, I write this review also for showing them the environment, menu and speciality here.Butao, found in Hong Kong in year 2010 by the Japanese ramen chef at Central, has been considered one of the top graded and authentic ramen shops in town. Famous for its tonkatsu soup, the chef was actually trained before at the top Japanese ramen shop Ichiran before. So, we can tell there's some similarities in the taste and preparation techniques of the broth. It used to be a very small shop at Central and took me years to line up with my friends, until recently, they open new branches at Causeway Bay, Tsim Sha Tsui, Sha Tin and Taikoo, so you might visit the nearest one depending your location. Yet, to be frank, I find the quality is more stable, comparing the Causeway Bay and Sha Tin shop; I used to have dinner at the Sha Tin shop a lot after school. The above is the front of the shop, which renders the very Japanese-ramen-shop kind of design. Big square tables are offered here for sharing and normally it won't cause you much time to wait. As you walk in and have a sit, you'll immediately feel the cozy atmosphere, similar to a Izakaya (Japanese bistro for wine)With the open kitchen design, diners could see how chefs prepare the ramen, as in traditional Yatai (屋台; outdoor street stalls) and ramen houses in Kyushu. Be seated, it's time to take a close look at the restaurant menu. Unlike many ramen shops, Butao has been quite focused in providing four regular ramen items and one limited serving ramen (changes monthly; the shop is offering Yuzu ramen this month). The regular items remain the same since the opening of the shop. To be specific, the  options include Tonkatsu ramen (豚王-$88), Black King (黑王-$95), Red King (赤王-$95) and Green King (翠王-$95).[Tonkatsu ramen (豚王-$88), Black King (黑王-$95), Red King (赤王-$95)](Green King and Limited Monthly Pick)Interestingly, each ramen carries different characteristics and distinctive tastes. Before introducing them, it is wworth explaining what is tonkatsu ramen per se. Indeed, tonkatsu (豚骨) is the literal translation of the two words 'Pork Bone' in English, symbolizing the broth for ramen is prepared mainly with the bone of pork. This is a kind of ramen originated from Kyushu, the western part of Japan. The key feature of this type of ramen is boiling pork bone and fat for very very long time (in high heat!!) in order to extract the collagen and flavour from the bones. Therefore, the clarity of the soup is rather milky, as differing from the Tokyo kind of soy sauce ramen with clear broth. Personally, I always enjoy this kind of classic tonkatsu ramen both in Kyushu and this shop, because of its rich, flavoursome taste that one's hardly possible to prepare at home. And you'd also amazed by the thickness of the broth thanks to the collagen that gives you a nice body on your tongue. However, not many shops would offer such as a rich taste, as Butao does, so I'd highly recommend you to come and you'll understand more. In addition, based on the classical tonkatsu broth, the restaurant adds chili paste, pesto and parmesan cheese, squid ink to make the three regular ramens, all of which have different character.You might also add extra sides, like cabbage, char siu Japanese-style, black fungi, noodles upon your need. But I'd draw your attention to the soft-boiled eggs, which is a special item in ramen shops! After you've made up your mind, you might fill in the following sheet to order or ask the waiter/waitress to help! Attention should be paid to the tailor-making of your desired ramen, including (1, 2) thickness & softness of noodles, (3, 4) scallion or cabbage / pork belly char siu or pork loin char siu, (5, 6, 7) portion of chili paste/soy sauce/garlic paste. Usually, I would choose medium for (5-7) and cabbage for a healthier option, but the choice of noodles is really up to the mood of the day. Flat noodle (太麵) is normally used for tonkatsu ramen, which is more al dente and there're more air holes for absorbing the pork broth, so I would recommend this one to my friends!About ten minutes, my Ramen Green King ($98) + Soft-boiled egg ($17) were served!Look more closely, you'll notice the details of how this ramen is made! There're grated parmesan cheese right in the middle, on top of the boiled cabbages and the pork loin char siu. On side, there're chili paste and black fungi. A very big bowl of flavoursome ramen, and you'll also smell the garlic and pesto flavour steaming up to the ceiling!To taste the ramen authentically, one should first taste the broth, then the noodles and the mix of the rest ingredients! The rich taste of tonkatsu was very visible and intense here, but there's also the acidity, aromatic garlic and sweet pesto flavouring dancing on the tongue. As I mixed the cheese with the broth, I also felt the illusion of eating noodles with pesto, which I suspected it's Butao's intention! There're layers of flavours penetrating into the mouth; really tasty! And the chili paste is also quite interesting that it did taste spicy, but give touch of sweetness, too. Probably, fried garlic and miso paste were mixed together! The flat noodles, as always, were quite al dente and absorbs the broth very well! Not to mention, the two large, round pork loin char siu tasted nice with touch of sweetness of the pork itself and cooking sake. It seemed that the loin was slowly and beautiful cooked, therefore the fact that it's thin cut of the pork won't affect the way it melts into your mouth. One could also adjust the taste of the ramen by adding touch of apple vinegar (available on the table) to balance the savory taste!And the soft-boiled egg was cooked beautifully, too. The yolk was running out from the egg after a bite, which was a sign of a perfectly cooked soft-boiled egg. Also, you'd see any yellow part of the egg was cooked and retained around the white, which is a token of perfect cooking time of the egg. With both savour and sweet note on the outside, as well as natural sweetness of the egg itself, this is definitely one of the best side dishes accompanying the ramen!Overall. the food here was beyond standard in my visit to Butao (Shatin Shop). I enjoyed their tonkatsu ramen very much for its authentic rich, flavoursome broth! The service was nice, too! Even though it's about the closing time, no one would push you to finish quickly. If you have a friend who's looking for authentic tonkatsu ramen, I would highly recommend this shop to them! continue reading
豚王.重囗味之王 Featured Review
Level6 2016-11-11
豚王一直都在我的到訪清單内,雖然老公一直在慨歎,本地的過江龍總是比不起日本當地的拉麵水準,只是個人認為這準則未免太苛刻了,這如同要求日本人做出地道的中華料理一樣,難矣。因此,當遇上口碑滿載的拉麵店時,我倆還是樂意一嚐的。食友曾向我力推這一家豚王,說是重口味之選,而這正合我意,那就試試它的實力吧!這是到沙田遊走,這家豚王近在咫尺,下午時分客人不多,不用排隊輪候便可入座,始終不是只有一家分店的那當時了。要坐上二人食桌是難事,只有選坐中央的大木桌了。平心而論環境是其次,最重要還拉麵的質素吧!拉麵選項十分簡單:豚王、赤王、黑王、翠王,還有一款限定。湯底、配菜、麵質、辛度都可按個人口味選取。原味的豚王($88)湯底的濃稠,是黏得掛嘴的程度,那是用上不同部位的豚肉豬骨熬出的成果,喝下有濃厚的豬骨香氣。麵選正常硬度的太麵,正常的的拉麵粗度,出來硬度凖繩,也有蛋香。湯底夠濃的關係,連帶配料也因此而美味度大增,因此老公追加了木耳和紫菜各一份,木耳($8)是滿滿的一碗,而紫菜($8)跟豚王也是十分搭配。席間見不少食客追加麵條,除了飽肚的考量外,如不是湯底夠濃夠稠,客人才不會願意加麵了吧! 那三片豚腩肉叉燒確是令人又愛又恨,切成薄片的五花腩看似肥膩得很,但放心都是膠質甚重的豬皮而已,而且當你放入口中,首當其衝是那濃厚豚香,伴隨的是那弹性與靭性,顯得更滋味特別。辣味的赤王($95)先嚐一口辣湯,除了基底那豚骨味噌的濃鮮外,湯辛辣而不嗆喉,帶甜甜的溫潤感。中央部分辣味肉醬撤滿了辣椒粉,但同樣不算死辣,蘸伴着幼麵來吃更滋味。麵質選了個人十分鍾愛的硬麵,不是以生麵充當硬麵,硬度令人滿意。肩肉叉燒偏瘦,脂肪少,相對地肉香更濃,很適合配搭重口味的赤王。這赤王很適合我這等口中說愛辣,卻又怕辣之輩吧!不得不提的是豚王的半熟蛋($16),把蛋用筷子戳開後便知對辧,濃稠黏糊的蛋漿配淡淡醬油香,真有衝動再追加一份呢!在拉麵店吃甜品最是不宜,而我也實在是太無聊了,竟追加了這杏仁豆腐($16)。還好不是現成包裝的那種,不過也没有好到那裡去,就是用杏仁豆腐粉做的,杏香淡淡的幾近全無,還好有黑糖的點綴,入口涼絲絲的,就當是吃拉麵後降降溫的甜點吧!服務,是一個加分位。對坐有一家大小,當中有個兩三歳的小女孩,男店員不止為她端來兒童餐具,還拿了一籃糖果逗孩子,更拿來畫紙和筆給女孩畫畫,想不到拉麵店對小客人也貼心如此,那男店員親切的態度,感覺還真像日系的陽光暖男。有說豚王水準下降,才光顧不過一次的我實在不好評論甚麼,對我來說拉麵美味就好,合意也就更好了。對重口味的我而言,這豚王、赤王,還是有值得再訪的理由的。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
重拾・保存・堅持 Featured Review
Level5 2016-10-25
於沙田經一輪瘋狂式逛街後, 經過久違了的豚王, 於棉登徑一別後, 已很久沒有光顧, 雖然要等上幾張檯的時間, 還是想重拾一番。 進駐入大商場後, 有點失去街頭拉麵店的感覺, 縱然大紅燈籠高高掛, 也難掩其商業味道。 雖然如此, 這間拉麵神話的信徒仍絡繹不絕地朝聖, 當中包括我。 比起其他分店, 沙田店還要高樓低, 還要大間, 沒有了狹窄逼夾的背貼背溫馨, 換上一張張的大檯, 流水式的搭檯, 身旁左右都不知換了多少轉食客。唯一保存了紅掛布的特色吧檯, 可惜大多都情願堆頭大檯中。 快快於點菜紙點上拉麵, 選擇仍舊是五款: 豚王、黑王、赤王、翠王及限定王。 黑王 $95重口味的我倆, 很自然地就選上黑王。 個人口味選擇方面: 湯底的秘製醬油 - 多, 香油味 - 濃, 蒜蓉 - 多。 配菜方面: 叉燒肉 - 選了肩肉, 野菜 - 要了蔥。 豚王唐辛醬 - 要了1辛。 而麵條 - 選了普通硬度的細麵。 熱騰騰的豬骨湯底基礎上加入“黑波”、黑蒜、黑墨汁, 還有乾蒜, 黑漆漆的湯頭, 泛點油光, 蒜味芳香濃郁, 不過入口質感較單薄, 未算十分厚身。將“黑波”打散, 盡是濃味混合醬料, 加上乾蒜雙重夾擊, 令口臭程度極度加劇, 餘韻久久不散, 這就是令重口味之人愛上黑王的原因。 叉燒選了肩肉, 有兩塊之多, 每塊都像手掌般大,有點值回票價之感, 肉質腍軟又入味, 肉味香濃, 好食! 有之前的經驗, 麵條選了普通軟硬度, 最後到來是偏腍軟, 也算是合乎自己的喜好。 限定王: 鹽煮干王 $90 限定王像是每次都要必選般。 個人口味選擇方面: 湯底的秘製醬油 - 多, 香油味 - 濃, 蒜蓉 - 多。 配菜方面: 叉燒肉 - 選了腩肉, 野菜 - 要了椰菜。 豚王唐辛醬 - 沒有選擇。 而麵條 - 選了硬度的太麵。 加入魚乾製成的沖繩海鹽豬骨湯湯頭, 顏色未算很奶白, 帶濃香魚味, 鹹度適中, 加了十分多份量的大蔥絲和蔥花, 稍稍將腥味緩和, 相對地豬骨湯顯得較淡身。 這碗叉燒選擇了腩肉, 也有3、4塊之多, 相對地較肩肉薄身, 脂肪位置亦較多, 厚厚的脂肪下才是豬肉位置, 亦相對地較有嚼口, 喜歡啖啖肉的還是較喜歡肩肉。 麵條方面, 選擇了硬身的太麵, 合乎劇情地煮腍了一格, 變成普通軟硬度。 相比下, 太麵較細麵來得更有嚼口, 細麵顯得很幼身, 粗枝大葉的我還是不懂細膩的溫柔。 日本半熟蛋 $17$17一隻半熟蛋, 定價比其他拉麵店, 就算是日本過江龍店, 都還要極度進取。 遺憾是兩碗拉麵內沒有半熟蛋的伴隨, 想吃, 就乖乖奉上$17! 選用的是大號蛋, 蛋白入味而豐彈性, 流心蛋黃咬開後應聲流出, 效果程度都十分滿意, 只是價格令這半熟蛋有點不值。 不經不覺開業了6年, 沒有了拉麵陳的豚王, 生意仍是做下去, 擴張是每間食店希望能做到的, 但拓展版圖後, 在白熱化的競爭下, 品質又能否一如當初地保存下來? 那就全憑經營者和師傅們的堅持和努力了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-06-18
有一段時間冇食豚王,諗起都心思思,呢日行沙田,醒起新城市廣場有間豚王,就決定同朋友整返餐,weekend沙田特別多人,午飯時間專登早少少黎食,唔使排隊即刻有得入去今期限定王係雲吞王,朋友見到就好有興趣,決定試試雲吞王有三粒雲吞,湯底係醬油湯底,雲吞有鮮蝦,都幾新鮮幾彈牙,不過就覺得湯底既味有少少怪揀返最原始既豚王,麵質啱啱好,湯底係三辛,有少少喇味更加正,另外我地都再加左溏心蛋,蛋黃好流心,冇得彈 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-05-29
呢間拉麵店都係聽人講所以先去試下嘅。 店裡面嘅舒適度幾乎無啦,係搭台嘅,如果唔鍾意搭台就唔好去呢間食喇。 咁講返食嘅嘢啦,佢啲拉麵呀,湯嘅濃度果啲嘢全部都可以自選嘅...豚王- 揀選咗正常但仲係超濃個湯底- 有啲油限定王- 無特別- 海鮮湯(但可能其他日子會其他掛)咁總括黎講啲麵揀咗闊同正常拉麵,咁兩款麵都無特別但個人會比較鍾意正常嘅。咁呢間我覺得都唔係話咁好食啦但未試過嘅就試下啦。如果問我呢我食過一次可能都唔會刻意再去食喇。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)