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2014-01-18
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吉村幸助, the Founder of Hakata Ikkousha Ramen, currently cooking in Hong Kong -He is quite well regarded for his Pork Tonkotsu ramen in Hakata area of Kyushu. Using a mixture of secret ingredients and only well-soaked pork bones, it is suppose to be very creamy and ridding of the heavy pork smell. Kotteri style but with much back bone fat. .Original Tonkotsu Ramen with Egg and Beni Shoga Ginger - I have had this in Japan and also their previous shop at Ramen Champion Jordan before. This ver
吉村幸助, the Founder of Hakata Ikkousha Ramen, currently cooking in Hong Kong -He is quite well regarded for his Pork Tonkotsu ramen in Hakata area of Kyushu. Using a mixture of secret ingredients and only well-soaked pork bones, it is suppose to be very creamy and ridding of the heavy pork smell. Kotteri style but with much back bone fat.
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Original Tonkotsu Ramen with Egg and Beni Shoga Ginger - I have had this in Japan and also their previous shop at Ramen Champion Jordan before. This version was surprisingly more on the lighter side in terms of soup broth density. I actually ordered the original Japanese flavour without being toned down, this was correct in Saltiness but could do with more Creaminess and Thickness to compensate. The noodles were cooked according to my Super Hard instruction yeh! ~ 7.5/10
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Noodles Cooked Super-Hard Accordingly ! -I always order Noodles as super-hard. They will go soft after some time soaking in the broth anyway. You would rather them be harder than soft at the beginning right? Wait for the right moment to slurp them all up at the right tie. Here it was done to my intents.
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Pork Collar -Actually this looked a bit different to my previous Ikkousha experiences either in Japan or overseas. It seemed like a slightly different muscle cut altogether and less rounded, but it was cooked softly on 1 batch. A different batch afterwards however, seemed a little bit too drier to be acceptable. ~ 6-8/10
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Soft Boiled Egg - This was cooked just right. It was runny enough, but we expected more Eggy taste or marination taste. The Egg is not already sliced in half, because the Hakata Ikkousha kitchen believes the runny egg yolk shouldn't affect the base broth's taste. I totally understand this concept but not many will see their point. (Most people want it sliced up nicely for presentation).
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Black Sesame and Fried Garlic Oil Ramen - 黑芝麻炸蒜油This was more Kumamoto 熊本 style by default, not too far away from central Kyushu. It is supposed to be heavier and even more oilier, and the version today was more Black sesame like. It was likeable but not as heavy as expected. I liked this personally than the original version above today, in it's Hong Kong version. ~ 8/10
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Mentaiko and Pork Tonkotsu Ramen - 紅拉麵 明太子海鮮Another Kyushu Specialty, the slightly spicy Mentaiko fish roe made the base more exotic. Although not the most basic recipe here - this had us swooning more than the above Original Tonkotsu version. It was quite exotic but not too spicy here. Likeable. ~ 7.5/10
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博多竜田揚げ - Hakata Tatsuda-Age ChickenThis was moist and came with some spicy dry dip. Some people said this could arrive with more wetter Mayo sauce. But this is how it is more usually done with the side salty spice. I guess different regions produce different results and so does every person. Personally I thought this was done really well and a highlight, because it is originaly. ~ 8.5/10
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博多一口餃子 -Hakata Ikkousha is actually quite famous for their Gyozas, with lot of minced meat and cabbage inside each bite, believe it or not. The version here is smaller in size, named correctly to be taken with 1 bite in the mouth only. Some thought this was too small but it is labelled as such correctly already. If only they can cook it more crispier on the surface... ~ 7/10
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Fried Rice -A prerequisite of any Japanese ramen meal but overlooked overseas. I liked this Fried Rice side course although it was overall too salty. As least it was dry fluffy enough but not too enjoyable.. ~ 6.5/10
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Actually, the Whole Experience was Adjusted to Hong Kong taste - That original Ramen Soy Sauce, made with 20 different ingredients is not available at the original Japanese shops either. It is usually added in by default, but in Hong Kong's shops it acted more like a 返し Kaeshi sauce for Nagahama styled ramen for re-tuning... It is something not available at the original shops but we suspect are designed to cater for the locals. I guess at the end of the day, this is just a Ramen Shop and hoping to lure in the crowd.
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