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2020-06-12
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Summary: A welcome and delicious change from the endless Tonkotsu ramen in HK. Marude Sankaku's amazing seabream broth is rich and incredibly flavorful, but not overwhelmingly salty or oily. In other words, the perfect ramen (for me at least). They have a tiny menu, and the 3 choices for ramen are probably the only things worth ordering, but oh what bowls of noodles. The restaurant is way too small and the lines are omnipresent, but when the crowds die down, definitely give this place a try. We
We have been trying (half-heartedly) to get a table at this place for a few weeks, so fortunately a late Friday night and and a brief Saturday downpour allowed us to try this place at 330 on Saturday afternoon. That said, we still waited an unbearable 30 min for a table, as this place is incredibly small. It fits 14-15 people at full capacity, and they are still leaving a few spots vacant during the Covidemic.
It's classic Japanese minimalist decor with a lot of cypress-looking wood and bright, warm lighting. We got a seat at the bar where two Japanese chefs ease through the never-ending rush of orders. Unlike a lot of ramen places, there is a significant wait time for your order (at least 10 min for us), as the chefs are meticulous in their preparation. Kind of shockingly, the bowl of noodles we had is a mirror-image of the HQ in Osaka, down to the oddly shaped bamboo chunks. We noticed they held our fried chicken back so it could be served with the ramen, a formality which i absolutely did and absolutely did not appreciate (first meal at 330pm ugh). I'm never sure how necessary all this Japanese particular-ness is, but if contributes to the taste of the ramen, i'm all for it. Here's the menu and a weird plaque at the table about how to eat the Clear Broth Ramen
As you can see, there are only three types of ramen, and a bunch of appetizers, which aren't the most exciting
Here's what we had:
Clear Madai Broth Ramen with Oyster Oil
I don't like ramen generally because it's too oily and rich , and feeling bloated and miserable is basically a given by the end of the bowl. Marude's seabream broth is the solution to all of it - fishy (but not over-the-top), and still heavy enough to carry the noodles, it's also light enough to drink happily as a soup. Noodles were chewy, the fish skin is cute and crunchy, and the pork slice wasn't as fatty as usual ramens either. I demolished every speck of food and drank every drop of the soup, a first.
Madai and Chicken Broth Dipping Ramen
My friend ordered this, which for some reason comes over dry-ice (to keep them cool for some reason?), and though the IG-ness of it is a turn-off, the amazing noodles and dipping sauce more than make up for it. Similar to hand-cut Taiwanese noodles, these are the perfect combination of relatively thin, chewy and wide; i prefer wide noodles for tsukemen as they provide the most surface for the sauce to adhere to. The dipping sauce is thick and viscous, but not as overwhelmingly salty as most tsukemen dips (even compared to the quite decent Shugetsu across the street). It coats the noodles wonderfully as you can see below, but it's actually drinkable as a soup - which is exactly what I did at the end. Fantastic!
Fried Chicken
Super moist but almost too much batter for me. Tasted like really good chicken tenders. You can give these a pass
Overall, a fantastic ramen place that even people who don't like ramen (but enjoy noodle soup) will love. The prices are of course exorbitant, but for once, I think HKD 140 for a bowl of noodles is actually worth it. Put this place on your list, though maybe in a couple of months when the crowds go away...
张贴
