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2017-09-10
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Recent years there's been an addition in Hong Kong to the traditional Japanese ramen, I see more and more operators tapping into the so called "dipping" ramen (sorry I'm not sure about what the actual term of 沾面 is and I'm too lazy to Google). Being different to the soup based ramen that is more mass market, the soup (or sauce I should say) and the noodle are separate. As you can imagine, the sauce will be quite rich and thick as you need to dip the noodle into the sauce in order to get the tast
As you can imagine, the sauce will be quite rich and thick as you need to dip the noodle into the sauce in order to get the taste. The sauce in Fuunmaru is made by fish and pork bone, I really enjoyed the freshness of the sauce. The sauce comes in a very hot stone pot, you're given the freedom to season it with pepper, spicy powder and garlic powder. The overall experience is pretty good, you're allowed to pick between cold noodle or warm noodle which I should advise everyone to go for cold noodle instead (simply for the fact that since the sauce is really hot so your noodle becomes warm eventually and cold noodle is probably more chewy). The one I ordered is their signature noodle so it's got a bit of everything there.
I definitely liked what I had there. Next time I should go and try their spicy sauce.
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张贴
