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2021-06-11
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Guessed I have found the best and the smokiest tsukemen in Hong Kong🏆 This tsukemen has won my heart the second it arrived in front of me. Who can expect a bowl of tsukemen could be this fancy? The smoke could last for a minute that it still gave out smoke after taking hundred of photos📸 And this is for a good cooling effect. The main point is that the taste is on par with its lavish presentation. The madai fish broth was so rich and thick, almost grainy with fish grains after double boiling for
Guessed I have found the best and the smokiest tsukemen in Hong Kong🏆 This tsukemen has won my heart the second it arrived in front of me. Who can expect a bowl of tsukemen could be this fancy? The smoke could last for a minute that it still gave out smoke after taking hundred of photos📸 And this is for a good cooling effect. 
The main point is that the taste is on par with its lavish presentation. The madai fish broth was so rich and thick, almost grainy with fish grains after double boiling for hours. The broth was not over salty like many tsukemen so you would not have too much burden even drinking it directly. I love the shape of the ramen, like a Taiwanese mazesoba, with thinner edges. It allowed an al dente texture for the core while the thinner part could carry and soak more of the amazing soup👍🏼
I don’t recall any conversation when emptying the bowls since I was too busy eating. The broth was still slightly warm after finishing all the noodle. A super important indicator to prove how good the noodle is ✅
Remember to be early if you want this since they only serve limited bowls a day😉
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