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2011-04-13
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黑王Finally. I’ve been desperately wanting to try this place ever since it started its first wave of frenzy. Surprisingly, I was not disappointed (I was actually expecting to be – how good can ramen get?). How good ramen can get was redefined. It can get really good. Although, it’s true that I haven’t had many ramen-related revelations – there are innumerable ramen joints in Hong Kong that I have yet to try, like MIST, and Daruma etc, so forgive me if I sound a little like I came straight off
Finally. I’ve been desperately wanting to try this place ever since it started its first wave of frenzy. Surprisingly, I was not disappointed (I was actually expecting to be – how good can ramen get?). How good ramen can get was redefined. It can get really good. Although, it’s true that I haven’t had many ramen-related revelations – there are innumerable ramen joints in Hong Kong that I have yet to try, like MIST, and Daruma etc, so forgive me if I sound a little like I came straight off the boat.
So, on a Monday morning, I joined the queue at approximately 10.35am, and at 10 minutes to 11, I successfully became the second last person to fill the first sitting. Usually, on a first visit to a restaurant, I would order the dish that it is most often held out to represent the restaurant. In this case, it would be the 豚王. However, I chose the 黑王 in the end as I thought it was more unique and would give me more of a surprise. I found that the blackness was created after mixing the dome of black stuff into the soup, and then the soup just becomes this thick, rich, heavenly concoction that is the perfect match for the thin white strands of ramen, that were neither too hard nor too soft, just as I had opted. The strips of black fungi and generous amount of spring onions gave variety and texture. The pork slices were the rare melt-in-your-mouth kind that … well, melt in your mouth as soft and tender pieces of deliciousness. The extra condiments on the table – including tomato dices, tomato dices mixed in squid ink, cold and spicy bean sprouts, garlic, etc – made the simple bowl of ramen all that more interesting and fun to eat, though the contents of the said bowl on their own were enough to satisfy.
I also enjoyed the roadside atmosphere and the enthusiastic Japanese chanting behind the smoke from the kitchen. I wished it was less of a sit-eat-leave place, and that I had more leg-room to stretch out and sit for hours, but yet this would totally defeat the authentic roadsideness of this place. Besides, you don’t actually feel rushed at all. In fact, the tubs of condiments on the table and the jugs of cold water that you can freely help yourself to makes you feel more than welcome to enjoy your ramen in whatever pace you want. I would definitely return, if only there was a higher cap on the number of bowls served daily.
張貼
