更多
2020-01-02
3097 浏览
Konjiki Hototogisu was not just your regular ramen place. From Tokyo, this place has a Tablelog rating of 3.64, considered one of the top 1000 ramen places in Japan and to top if all off, had a Michelin star.As a ramen fan, this opening in Hong Kong peaked my interest. And thus I went to try it out.Located in IFC, there were a few people waiting but we definitely didn't wait long. Seating is in the form of tables and a few bar seats.Menu is in English and Chinese. The two signature hamaguri sou
As a ramen fan, this opening in Hong Kong peaked my interest. And thus I went to try it out.
Located in IFC, there were a few people waiting but we definitely didn't wait long. Seating is in the form of tables and a few bar seats.
Menu is in English and Chinese. The two signature hamaguri soup ramen are listed first. They cost $128.
They have tonkatsu broth for those that don't want the other version at $115.
And a spicy version as well.
They also offer side dishes and drinks.
On each table, they have instructions on how to eat their bowl of ramen properly. Of course, they only list their two signature bowls.
Boyfriend ordered their Shoyu Hamaguri ramen ($128). This was their signature. The ramen had pork belly, slow cooked cha siu, porcini flakes with porcini oil and black truffle paste. The soup was their signature soup made of Hamaguri clams, sea bream fish and pork. Topped with spring onion and leeks. The soup was amazing. A clear strong broth with an intense taste of clams. Boyfriend did not like how the truffle covered the soup though. He found it too distracting. However, the cha siu was disappointing. Not much flavor at all. It just felt like it was boiled and not much else. The noodles were the worst. Just plain soggy.
I ordered the Shio Hamaguri ramen ($128). This included the same broth as above with the addition of slow cooked cha siu, pork belly, white truffle oil, porcini duxelles and pancetta chips. This was further topped with chopped herbs and leeks. The soup here was better than the signature one as the taste of truffle didn't distract from it at all. Thi caused the taste of the clams to be even more intense in the soup. The cha siu again here was disappointing. No flavor and felt like it was just merely boiled meat.
The noodles appeared to be handmade. But again like boyfriend's bowl, my noodles were were soggy as well. No bite. Just like mush.
We added an egg ($15) for what's ramen without the egg? The yolk was fine and runny. Though the egg wasn't marinaded.
The soup was definitley good. But everything else fell apart. The nail in the coffin was the noodles. Never had I had noodles that were so over cooked. At this price range, there are far better places in Hong Kong for ramen. For this place, I think I'll just stick to the one in Tokyo and never return to the Hong Kong branch.
张贴