當然我地都係啦...2碗唔該~!
It looks lovely and it's as delicious as it looks in the photo! Udon was served al dante which is very important for a noodle meal. There is a fairly good amount of REAL crab meat in the creamy sauce. The sauce is of really good taste and no crab bones could be found by my food buddie and me so far. Vinegar was also offered to balance out the strong seafood taste that some people might dislike.
間格就中環樓上餐廳格局，迫迫gip gip咁，我地2個人同另外2個女仔Share左一張4人枱，好彩大家都唔係好嘈，希望佢地都咁冧我地啦
先上小食：蜜汁燒雞，出乎意料地好食
然後上個烏冬，即刻同朋友呆左LOL
個烏冬都唔錯，唔會話煮得太冧，不過口感食唔出手打ge靭度，比起超市買到ge好dd，介紹個位朋友本來話呢度ge蟹肉烏冬好出色，但係我唔食蟹，朋友又啱啱好番，所以只係叫左蕃茄烏冬
五色蔬菜 法式濃蝦湯底
自家製有機黑胡麻醬去皮蕃茄凍稻庭烏冬
這兩個餐可配一款肉，蜜糖烤雞和豬梅霖吉列。烤雞很油，也吃不到蜜糖味。
生拆蟹肉 蟹黃油 煮手打稻庭烏冬
蕃茄濃汁溫泉蛋豚肉漢堡配飯
溫泉蛋放在飯的中間，很可愛。
味道上沒有驚喜，豚肉漢堡普通。
The menu had Japanese and Chinese fusion dishes starting at $98.
I chose the udon in crab sauce as planned.
The udon was nicer than anticipated because they served the thin Inaiwa type which was extremely al-dente.
Menu :
Essentially a Hong Kong/Shanghai/Japanese fusion. Judging from the name, I thought it would specialize in donburi (Japanese rice bowls). In fact, the lunch menu was fairly varied, from Bak khu teh, Shanghainese noodles to Inaniwa Udon. I also noticed a number of Korean & Japanese hotpots for dinner.
I ordered the Inaniwa Udon with crab mea(t) and pork meat set. A drink of your choice came with the set.
Tons of crab essence - at least 7-8 table spoonful. The essence should have been from female crabs, which I understand to be less creamy and harder than those from male crabs. (I'm not 100% sure which is which though.) Anyway, no complaints at this price. 
It said pork-meat but I didn't really notice it.
Service:
Conclusion:
(1) The Inaniwa udon with crab meat & meat ($128) is the crowning glory of the restaurant. Inaniwa udon is a type of udon from the Akita Prefecture (秋田県). It is famous for its exquisite smoothness and tends to be a bit flatter than the other types of udon. Donka pride themselves in their handmade Inaniwa udon imported from Japan. The udon was fabulously springy and bouncy, and the crab sauce was rich and flavourful. I admired the restaurant's honesty in naming this dish "udon with crab meant & meat" (as opposed to just "crab meat"), as the thinly shredded crab meat was mixed with some pork. A bottle of dark vinegar, which had an alluring sweetness, was perfectly complementary with the vibrant crab flavours.
(2) A few items on the menu would be changed every month, and the Pan-fried green onion, Angus Beef a slice, Spa-egg with rice in bowl ($128) was one of them. The Angus beef was packed with delicious meaty flavours, and the Japanese rice had a gorgeous, glutinous consistency. The “spa-egg” is more commonly known as hot spring egg, and the key to these eggs is the cooking process – traditionally slow-cooked in water in hot springs, the egg would be partially solidified and still be beautifully tender. However, this spa-egg was undercooked and was almost completely runny.
(3) The Donka’s style shredded chicken in shaoxing rice sauce ($98) is more of a Chinese dish than a Chinese Japanese fusion one. The thinly shredded chicken was bathed in a shaoxing wine sauce which had a refined alcoholic fragrance. I wished there was a bit more chicken, but other than that the taste was faultless. It was a pity that the vegetables on the side were a tad bland and were an unequal partner to the outstanding chicken.
(4) The Tomato soup Inaniwa udon with fried egg & meat ($98) was invigorating, and the natural sweetness of tomatoes shone through. If you don’t eat crabs but would still like to try the startlingly springy udon at this restaurant, instead of ordering the crab meat udon, you could go for this dish. There are four choices for the portion of meat that you can order on the side: (i) Pork-tenderloin cutlet, (ii) Honey grilled chicken, (iii) Grilled Beef and (iv) Fish fillet.
The honey grilled chicken had a delightfully crispy skin, but the meat could have been more tender. With the restaurant’s small kitchen and the speed at which it had to churn out dishes, it is understandable that some dishes had to be microwaved. However, it was slightly disappointing that the chicken had not been microwaved long enough! This chicken was only lukewarm when it arrived, and this happened at more than one of my visits to this restaurant.
(5) Just like the crab udon which had a distinctive crab flavour, the taste of shrimps was also perceptible in this Fresh shrimp soup & 5 colour vegetables with rice in bowl ($98). The hot and flavourful broth was soaked up by the soft, plump rice, and it was very satisfying to eat. I also liked how there were lots of vegetables in the soup; the grilled vegetables were a tad oily, but they were delicious.
We ordered a portion of grilled beef to go with the rice, and it had a fabulously fatty taste. Unfortunately, just like the chicken, the beef was under-microwaved and was partially cold.
(6) Each lunch set comes with a coffee or tea. The hot milk tea was made with very concentrated tea, just like how it should be done in the magnificent Hong Kong style.
The iced milk tea, also done the local way, was rich with evaporated milk.
Some thought has gone into the creation of this playful and innovative menu at Donka, and Japanese and Chinese ingredients as well as cooking techniques have been skilfully combined in their contemporary dishes. They have, in particular, nailed the Inaniwa udon with crab meat & meat. However, the restaurant's operation is in need of an overhaul – no matter how busy the restaurant is at lunch hour, cold, undercooked food and impolite service are things that are hard for customers to forget or forgive.
