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2013-03-20
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一風, 多風 定跟風?魚介豚骨創新但味道一般;東京醬油感覺很單調。配料麻麻。份量亦小。兩款東京拉麵的性價比很低;多花款但點老本博多系的拉麵應較好。Tokyo style made by Hakata ramen joint;Very average broths;Not too bad noodles...Small portion. Not value for money.Tokyo style at Hakata ~ Not recommended.I've been too busy for the past few days to have lunch so I came here for a quick "tea". For those who hate queuing but really want to try Ippudo, I suggest coming to the Admiralty branch. It's pretty empty after 2:30 p.m. The New Way:There is recently a new menu at Haka
魚介豚骨創新但味道一般;
東京醬油感覺很單調。
配料麻麻。份量亦小。
兩款東京拉麵的性價比很低;
多花款但點老本博多系的拉麵應較好。
Tokyo style made by Hakata ramen joint;
Very average broths;
Not too bad noodles...
Small portion. Not value for money.
Tokyo style at Hakata ~ Not recommended.
I've been too busy for the past few days to have lunch so I came here for a quick "tea". For those who hate queuing but really want to try Ippudo, I suggest coming to the Admiralty branch. It's pretty empty after 2:30 p.m. The New Way:
There is recently a new menu at Hakata Ippudo. They are serving Tokyo Gyogai Ramen (marine products ramen ), Tokyo Shouyu Ramen (soy sauce ramen) and even Sapporo Miso Ramen. Just curious about how they would execute the "limited edition" Gyokai so I ordered it:
In a relatively empty shop with less than 10 persons (this was tea time), the ramen really took quite a while (about 15 minutes).
Compare the presentation of this and the poster. Alright, we know photographs of the food may differ from the real thing but there has to be a limit. Where's the egg & menma (bamboo shoots)?After fishing the egg out with most of the yoke spilled into the broth, I could say the egg white was smooth and flavourful. Not sure about the yoke though.
However, the char siu was not good:
Dry and tasteless.
Some spinach for your health. No complaints. The few pieces of menma however, were fairly limp.
Broth:
Quite interesting. It's supposed to be a mix of gyokai and tonkotsu soup. The net effect was a bit strange. It's remotely similar to the sakura ebi "tonkotsu" soup at Fujiyama 55 - which was not that good at all. It was quite salty and had absolutely NO resemblance with those at Agura, Menya Musashi or even those at Sampachi.
Some chopped white negis were added to the broth to give more complexity to it. The broth also had some fried onions like a Kagoshima style ramen in Zabon.
Interesting but not how I would expect from a Tokyo Gyogai ~ perhaps it's Hakata Ippudo style Gyogai??!Noodles:
The thick eggy noodles used was quite good. I found it better than Ippeian, Ramen Jo, Musashi, Hinotori, Fujisan55 and Zabon. Remotely similar to Torihana (but those here were round. not square cut.)The egg taste was not overwhelming. The texture was quite "al dente" and smooth. However, the size was surely the smallest out of all the shops mentioned above. Almost 1/2 the size of Ramen Jo for example.
The service was good as always and the place was spacious.
Nevertheless, the char siu, the average broth and small size means it's not really worth $88 ~ plus 10%!
Next visit:
Another busy day at work and another missed lunchtime. Thankfully seats are always available at this Ippudo during teatime.
This time, instead of doing the sensible thing - i.e. ordering Hakata ramen at a Hakata joint, I was again adventurous (possibly due to low blood sugar level which affected my senses j/k )
I ordered Tokyo Tonkotsu Gyogai:
This time it was essentially chicken soup base with shouyu.
Broth:
The taste of the broth was pretty authentic but not very inspirational. It's a "boring" type of authenticity, if you know what I mean. Remotely comparable to those at Sampachi but less oily and salty. Kind of "default".
Noodles:
The noodles were advertised as a "thick noodle" but I'm not sure whether it's the same one used in the Gyokai Ramen. Anyway, the quality of the noodle seemed to me to be worse than those used in the Gyokai Ramen. It's really average stuff. Possibly just a bit better than what one could get at a Japanese supermarket. Tasted quite like "yau mien".
The portion was even smaller than the gyokai ramen.
Comparing the two, Gyokai Ramen was much better. Nevertheless, not comparable to Agura.
The chopped spring onions weren't extremely fresh so those really didn't add too much to the taste.The menma was similar to those I had last time.
The two pieces of Char Siu were slightly better than the one used in the Gyogai. It had some meat aroma. Conclusion:
Both Tokyo style ramen faired slightly below average considering the price you're paying (plus 10%).
Noodles were so-so.
Regarding the Tokyo Shoyu: That's not recommended unless you really miss "default Tokyo Shoyu ramen". Like what you might have in some Japanese airport.
I will stick to their Hakata style ramen instead.
Like I said, I believe in specialists.
张贴
