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2018-01-25
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Much as I love ramen, I still have yet to try Shugetsu (Chinese name: 麵鮮醬油房周月). Originally from Japan, their first branch in Hong Kong is located in Sheung Wan on Gought Street. They became so popular they opened another branch in Quarry Bay. Garnering a Michelin Bib for four years now, they are a must for many ramen fans.So, why haven't I tried it yet?Mainly for their soup base. A fish based broth that people have reported to have a very vinegar like taste. I wasn't sure. Would I like it? It
So, why haven't I tried it yet?
Mainly for their soup base. A fish based broth that people have reported to have a very vinegar like taste. I wasn't sure. Would I like it? It always made me pause.
As I was at PMQ to view the Mlle Prive exhibition, I decided to pop here for lunch.
Inside was the design was all in wood. Just like the front of the restaurant. It gave it a very retro ramen feel.
They have one room where you can see where they make the noodles.
Even the design of the menu was very nice and was wood.
Menu is in English and Chinese. You order off the menu.
As they are famous for tsukemen, boyfriend and I both ordered a bowl. For price, you can choose how much noodles (100g, 200g and 300g) at no additional charge. You can also choose how rich you want your broth and if you want hot or cold noodles.
I chose the Shugetsu tsukemen in a light broth for $89. It included half an egg and no char siu. Just noodles. This is the 200g portion. It looked big but actually, it was placed on top of a bamboo mat. The noodles were the thick kind and were ok. The egg was super salty.
The soup was really sour. I expected it to be sour but wow ... was it ever sour. It was like drinking a bottle of vinegar. It was also lukewarm. As I ordered cold noodles, I expected the soup to be piping hot so it would balance out as that is how a good tsukemen is served. But as it was lukewarm, dunking my cold noodles into it just further made the soup cold. I wasn't too pleased and I guess here you have to break with tradition and order hot noodles instead. But oddly while dipping my noodles, the acidity lessened somewhat. Or maybe I was getting used to it? I also found the soup to be far too oily. There was a thick layer of oil on top. After I was done eating my noodles, I asked for soup. But instead of how most places just give you a thermos kettle of clear broth, this place has the staff pour it for you. And did they really dilute it! They pretty much diluted it to the top of my bowl. it was so much, I couldn't finish it. But after the addition of clear broth, the acidity lessened even more. It actually tasted better.
Boyfriend wanted meat so he ordered the one with grilled Kurobuta pork belly ($112) in 300 g size. This, too, was placed on top of a bamboo mat to make it appear like it was falling over. But in actuality, it wasn't lot of noodle. The pork belly was ok. I felt it didn't melt in my mouth and it was super oily. Boyfriend liked it more than me.
His broth was more stronger as he wanted a rich broth. Somehow, ordering the richer broth the vinegar taste wasn't as strong. It was there, but not as strong. It was more balanced with the taste of the fish.
I didn't like it as much as boyfriend. He loved it. So, I guess if you would like to try it, I would suggest the richer broth. They do have regular ramen along with an abura version (where you just get noodles without soup and it's rolled in oil). Would I be back? Perhaps to try the abura. I wasn't a big fan of the acidity of the broth. But people tell me that this place you either hate it or you love it. For me? Not a fan.
張貼
