Hong Kong – Must Try Noodles in Hong Kong

Follow Me Foodie to the World of Noodles in Hong Kong!

Must Try Noodles in Hong Kong!

I’m not going all “Christopher Columbus” on you, just a bit Marco Polo, although he was not first to import pasta to Italy from China. You don’t need to set out on a boat to explore the world of noodles in Hong Kong, but a ride on one of Hong Kong’s last remaining red-sail Chinese junket boats, the Aqua luna, is fun to try once.

It’s a 45 minute cruise with sofa beds upstairs and a highlighted laser show, which I found secondary. It’s touristy, but the ride itself and stimulating views of harbour city lights is an enjoyable experience. It is also a great way to put yourself asleep after indulging in a favourite Chinese comfort food – noodles. 

Hong Kong is a shopping paradise and walking city, and in between all that “exercise” it’s not hard to regain energy with food.

Restaurants are on every street corner and most of them are busy, so it’s hard to tell what’s “legit”. You can’t judge by looks because the nicer they look or dodgier they seem as a sign of “authenticity”, doesn’t quite work in Hong Kong. Even the oldest places that seem less kept are in some of the most expensive areas, but who knows for how long? These places are usually the classics with a loyal following or recognized brand name, but rent in Hong Kong is one of the highest in the world, so it’s not easy keeping an affordable restaurant.

When I’m seeking authentic ethnic cuisine I usually look for a place packed with locals, but in an international city like this, you can’t go by that either. Luckily it’s rather bi-lingual and almost everyone speaks English… in a way it’s like walking into Richmond, BC. You won’t second guess why they call in “Hongcouver”.

We’re spoiled by Chinese cuisine in Metro Vancouver, BC and it’s often considered “the best Chinese food” outside of China. Based on what I’ve tried, I feel confident in that statement (I know many food lovers born in raised in Hong Kong that could as well), and in some cases it can be even better. It’s not always true and it depends on what you’re looking for, but we have solid options. On the other hand, there are some dishes or techniques that you just don’t come across outside of China and/or Hong Kong (Hong Kong likes to keep its identity).

It is widely known that noodles were invented in China, and the art of making them is significant to classic Chinese cooking and history. It represents one category of Chinese cuisine, but it is a staple. If it’s not rice, it’s noodles. You could spend a few years exploring them in Hong Kong alone which would be equivalent to exploring the world of pasta in Italy.

There are 8 traditional styles of Chinese cooking which include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan/Sichuan, and Zhejiang, but more failed to be recognized. Beijing and Chiuchow are just a couple left out, but each region is unique with their ingredients, flavours, and cooking style.

Calling them “Chinese noodles” is quite general, but appropriate since there are similarities.

Chinese noodles are typically made from wheat flour, rice flour, or mung bean starch. There are so many varieties I don’t even know if I’ve tried them all – and that’s coming from someone who grew up with them. They vary according to region, but places in Northern China with colder climates are known for heavier and starchier noodles often made from wheat. In Southern China they are known for rice noodles, but not exclusive to them. Noodles are more of a main course in Northern Chinese cuisine, and in the South it is a side dish or snack, but can be a main as well.

The benefit of exploring noodles in Hong Kong is that you get a little of everything. The international hub offers Chinese cuisine from all over China, although Chinese-Cantonese is their Mother cuisine. Therefore many of the authentic noodles from other regions of China may be catered towards Cantonese tastes, but it doesn’t necessarily mean they are less “authentic” (see my article on authenticity in food).

Since it is a city well traveled by businessmen and wealthy foreigners the standard for food is quite high and often more expensive than normal at upscale restaurants or fine dining establishments. On the bright side, some of the city’s favourite noodles don’t have to be served on white tablecloth and they’re often easily available and very affordable on the streets of Hong Kong.

With a population of 7 million on a tiny 1,104 km² island, the selection for dining is impressively diverse and extreme. The cosmopolitan city is home to chefs from all over Asia, and the modern culture and lifestyle draws people in from various countries.

I wrote a lot about Chinese noodles because it is the root of all noodles, but Hong Kong offers noodles from all over the world. Here are some of my must try noodles in the city.

Must Try Noodles in Hong Kong

Ohhh I’m kind of cringing as a I write this because I’m not keen on lists. These are not “the best” noodles in Hong Kong because that’s always debatable and personal, but just noodles that I’ve enjoyed a lot over my last three visits in Hong Kong.

The point of this post is to write about varieties of noodles, noodle dishes and bowls, and recommendations for where to try them more so than to highlight the “best ones” in the city.

I researched, discovered and was introduced to many noodles during Follow Me Foodie to Hong Kong Part 2 and Part 3 (which happened in November), and I wanted to group them together.

As a tourist who is no stranger to Hong Kong, I’m familiar with Chinese food in this city, but I also wasn’t on a mission to find “the best” in each category so there could be better.

Follow Me Foodie Legend

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try!

No diamond – Not recommend (Under 29%)
♦ – Okay, not necessary to try. (30-49%)
♦♦ – Good, with some hits and misses. (50-69%)
♦♦♦ – Very good, dining itinerary worthy. (70-89%)
♦♦♦♦ – Excellent, make a trip out for it. (90-100%)
♦♦♦♦♦ – Follow Me Foodie Must Try! (Bonus marks! 100%+)

Tsim Chai Kee Wonton Noodles

Restaurant: Tsim Chai Kee
Address: 98 Wellington St, Central, Hong Kong
Phone: +852 2850 6471
Cuisine: Chinese/Noodles
Price Range: $10 or less

Tsim Chai Kee is an affordable local favourite most known for their wontons and noodles. They have a limited menu with a selection of wonton, boiled dumplings (shui jiao or shui gao), fish balls, beef and your choice of noodles to accompany them.

Their wontons are made fresh on the spot (you can watch) and have at least 3 crunchy shrimps in each one. The broth is made from shrimp shells, dried flounder and perhaps dried shrimp. Sometimes the broth will be chicken or pork based, or even a mix of meat and seafood. The noodles are blanched for 10-15 seconds and should have a toothsome crunch-like “al dente” bite. It is recommended to enjoy wonton noodles with red vinegar as a condiment served on the side. The red vinegar enhances the flavour of the broth and dumplings.

Apparently the family or relatives of the family are associated with the Tsim Chai Kee Noodles located in Richmond, BC (8251 Westminster Hwy). They are also known for their wonton noodles and traditional Hong Kong style dishes at affordable prices.

♦♦♦♦ – Excellent, make a trip out for it. (90-100%)

Mak’s Wonton Noodles

Top photos: Mak’s Noodle in Hong Kong – Wonton Noodle
Bottom photos: Michigan Noodle in Richmond, BC – Wonton Noodle (on left) and Lo-Mein with Shredded Pork in Spicy Brown Sauce (on right)

Restaurant: Mak’s Noodle
Address: G/F, 55 Parkes Street, Jordan, Hong Kong
Phone: +852 2302 0908
Cuisine: Chinese/Noodles
Price Range: $10 or less

I had to mention wonton noodles twice because both restaurants are classics for it.

Mak’s is one of Hong Kong’s most famous wonton noodle shops, perhaps the most famous from the 1960’s. It is an institution in Hong Kong and it’s a very good benchmark for what authentic wontons and wonton noodles should be.

This was the original wonton noodle restaurant that came before Tsim Chai Kee. It’s a bit pricier and since it’s located right across the street, tourists have the bowls back to back for comparisons sake. Surprisingly, I’ve actually never done the back to back comparison. I haven’t been to Mak’s in ages, not that I don’t like it, but there is just so much to eat in Hong Kong.

It was started by generations of the Mak family and now the Mak brand is synonymous with having the best wontons and noodles in the world. For this reason it is why so many wonton noodle shops have incorporated the words “Mak”, “Mc”, “Mac”, “McK”, “Mic”, or “Mik” into their restaurant’s name.

Just like Tsim Chai Kee, the Mak family (or at least some of them) live in Richmond, BC. The two brothers (later generation) opened Michigan Noodle (8580 Alexandra Rd). In Chinese, Michigan (Mic-chi-gan) translates to “Mak Gee Gun” which means the root of all Mak’s, so essentially Michigan Noodle House is claiming to be the “Godfather of them all”.

Due to family disputes, the brothers split up and one of them opened McNoodle House (185-8291 Alexandra Rd) just a few walking blocks away. Local Chinese generally agree that Michigan is better for wontons, but McNoodle House is better for noodles. It is hard to have the best of both worlds, but both are excellent!

♦♦♦♦ – Excellent, make a trip out for it. (90-100%)

Thick Egg Noodles with Shrimp Roe  & E-Fu Noodles

Restaurant: Golden Jade Limited
Address: 19/F, Regent Centre, 88 Queen’s Rd, Central, Hong Kong
Phone: +852 2810 0106
Cuisine: Chinese/Dim Sum/Seafood/Noodles/Congee
Price Range: +$50+USD on average per person for lunch/dinner

I wrote about Golden Jade Limited here. It’s one of those “membership only” restaurants in Hong Kong and they reinforce it which makes it harder to recommend. Here I tried their egg noodles and e-fu noodles.

Their braised egg noodles were served dry style (no soup) and the egg noodles were the ones served in wonton noodle bowls with thick noodles. The top had grated shrimp roe (a Chinese delicacy) which give the noodles a slight sandy texture.

Their other noodle dish was a braised E-Fu noodle dish which is generally served at the end of a meal (pictured on the right). It symbolizes long life and luck, so it’s rude to cut the noodles or not eat them. It doesn’t have to be served at special occasions, but it usually makes a mandatory appearance at banquet style dinners. This was not particularly memorable or special, but a noodle dish worth pointing out.

♦♦ – Good, with some hits and misses. (50-69%)

Braised Egg Noodles with Shrimp Roe (Dry Wonton Noodles)

Restaurant: Lung King Heen Restaurant 龍景軒
Address: Podium 4, Four Seasons Hotel Hong Kong, 8 Finance Street
Phone: +(852) 3196-8880
Cuisine: Chinese/Dim Sum/Seafood
Price Range: $400+HKD/person (about $50+USD)

The Four Seasons in Hong Kong is the only hotel restaurant in the world to have two 3 Michelin Star restaurants – French restaurant Caprice and Chinese restaurant Lung King Heen. Executive Chef Chan Yan Tak of Lung King Heen is the first Chinese chef in history to be awarded three Michelin stars.

I wrote about these Braised Egg Noodles with Shrimp Wontons, Ginger, Spring Onions and Shrimp Roe here. I prefer these braised egg noodles over the ones from Golden Jade Limited above.

It was a dry wonton noodle bowl and the noodles were slightly overcooked, but the quality of them is good. The noodles were a bit gingery and lightly tossed in a mild sauce to keep them moist. The sauce was perhaps a shrimp broth with ginger oil, but it wasn’t strong and just moistened the noodles. There were also Shiitake mushrooms, scallions and crunchy bean sprouts. It was a very aromatic dish and the cooked shrimp roe coated the noodles with a sandy texture that felt like breadcrumbs.

♦♦♦ – Very good, dining itinerary worthy. (70-89%)

Kau Kee Beef Brisket & Tendon Noodles Clear Broth

Kau Kee Beef Brisket & Tendon Noodles Curry Broth

Restaurant: Kau Kee Restaurant
Address: 21 Gough St, Hong Kong
Phone: +852 2850 5967
Cuisine: Chinese/Noodles
Price Range: $10 or less

Kau Kee is another Hong Kong institution that has been around for 90+ years. I haven’t been here in a few years, but it’s a classic that never changes. It is a little hole in the wall seating maybe 20-30 and there is usually a line up out the door for lunch or dinner.

They are famous for their beef brisket noodles with clear broth and curry beef brisket noodles and it is all they serve. The clear broth is the original and it is made with sweet spices, tangerine peels, and some other Chinese herbs. The orange peel is very subtle, but you can tell it’s in there. It has a very strong and saturated beef flavour. It is salty, a little sweet, and aromatic.

The curry beef bowl is my favourite. It is quite rich and heavy and a bit greasy, but it’s expected and hearty. The soup is almost like a beef stew and you select your choice of noodles (3-4 varieties of thin and thick noodles). I prefer thick flat rice noodles (which they can run out of) for the heavier curry beef bowl. It was here that got me hooked on beef tendon, which I was never too keen on before. The beef tendon melts in your mouth!

Kau Kee is fast, affordable, filling and delicious. They have no English menus, so worse comes to worse resort to pointing at dishes or show photos from blogs.

♦♦♦♦ – Excellent, make a trip out for it. (90-100%)

Chow Mein

Singapore-Style Fried Noodles

Restaurant: Duddell’s
Address: 1 Duddell Street, 1 Duddell St, Hong Kong
Phone: +852 2525 9191
Cuisine: Modern Chinese/Dim Sum/Chinese/Cocktails
Price Range: $50+USD on average per person for lunch/dinner

Dudell’s is a rather new restaurant in Hong Kong and it is catered to the hot, young, hip and happening social elite. They are not particularly known for their noodles so I’m not necessarily recommending them here, but they were good. I just wanted to point out two popular noodle dishes I happened to try here.

The first is chow mein, stir-fried noodles, which is the most widely known and celebrated Chinese noodle on a global scale. It might sound like the easiest to make and most basic, but there is something to be said about an excellent bowl of chow mein. The heat on the wok has to be right, the noodles good quality, and the amount of sauce just enough to bring out the flavour without leaving the noodles dry or soggy, the oil must be controlled, and of course they have to have “wok aroma” and not burnt aroma.

The second bowl of noodles I tried here were Singapore-Style Fried Noodles. It is stir fried rice-noodles (vermicelli) with curry powder and a variety of bean sprouts, scrambled eggs, bell peppers, onions, scallions, garlic, ginger, soy sauce, and chilies. It can be served vegetarian or with chicken, barbeque pork, shrimp or a variety of each (usually either chicken or pork though). It is commonly found at casual Hong Kong style restaurants, and it is more Cantonese-Chinese than Singaporean, although you could find it in Singapore.

♦♦1/2 – Good, with some hits and misses (50-69%). (Closer to 69%)

Rice Noodle Rolls

Top 4 photos: The process of making rice noodles. These photos are not from One Dim Sum.
Bottom large photo: The handmade rice noodle rolls at One Dim Sum.

Restaurant: One Dim Sum 一點心
Address: Shop 1 & 2, G/F, Kenwood Mansion, 15 Playing Field Road
Phone: +852 2789 2280
Cuisine: Chinese/Dim Sum
Price Range: $45-65HKD/per person – about $5.50-8CAD

Rice noodle rolls are not your typical noodles, but they are traditional Chinese and commonly eaten at dim sum or for breakfast served alongside congee. They are one of my favourite dim sum dishes and it’s Chinese comfort food.

The ones at One Dim Sum are excellent. The texture was unlike most I’ve had before and I’ve been eating these all my life from various places. It was almost fluffy and light, like eating fluffy clouds of soft rice noodles. They were melt in your mouth tender and super smooth and soft. It wasn’t floury and almost like eating bubbles they were so light. There was a decent amount of dried shrimp (Chinese delicacy) and the quality of them were pretty good too. The dried shrimps weren’t too small and not sandy and it suited the roll nicely. You eat this with a sweetened soy sauce poured over top and sometimes Hoisin sauce and sesame sauce on the side.

♦♦♦♦ – Excellent, make a trip out for it. (90-100%)

Shanghainese Noodles

At Crystal Jade La Mian Xiao Long Bao you can watch them hand pull noodles and make the xiao long bao from scratch. They offer a wide selection of noodles and menu items in general, but here are three types of noodles I like to order at Shanghainese restaurants. Noodles are a staple in Shanghai and they are usually made from rice flour.

Bean-starch Sheet Noodles

Shredded Chicken & Bean-starch Sheets in Sesame Sauce ($54HKD) – I order this appetizer almost every time I’m at a Shanghainese restaurant. You can find it an many Shangahainese restaurants under appetizers.

It’s a cold noodle dish made with mung bean starch and they are sometimes called “glass noodles”. They’re a bit chewy although some can be brittle and hard if not made well. It’s topped with shredded chicken, cucumber and sesame sauce.

Shanghainese Dan Dan Noodles

“La Mian” Noodles with Dried Shrimp & Peanut in Spicy Sauce (Dan Dan Noodles) ($52HKD) – Dan Dan noodles need little introduction and it’s a favourite for the vast majority old and new to Shanghainese cuisine, although authentically Dan Dan noodles originate from Sichuan cuisine.

In North America and Taiwan they often add peanuts and sesame sauce to finish the bowl, but this is not traditional to the authentic version of it. Personally, I prefer it with the sesame sauce and peanuts, and occasionally it might come with ground pork.

Rice Flour Cakes

Fried Sliced Rice Flour Cake with Salted Pork & Preserved Vegetables ($76HKD) – These Shanghai rice cakes are very filling and I prefer them fried Shanghainese style with a soy based brown sauce. The rice cake, or noodle, is chewy and it usually comes in a rod where it is sliced before being stir-fried.

Restaurant: Crystal Jade La Mian Xiao Long Bao
Address: Shop 2018-2020, Level 2, IFC Mall, 1 Harbour View Street, Central, Hong Kong, China (Central)
Phone: +852-22953811
Cuisine: Shanghainese/Dim Sum/Noodles
Price Range: $10-20, $20-30

You can kill 3 birds with one stone here. Actually you could kill many because Crystal Jade La Mian Xiao Long Bao is known for their hand pulled noodles and they offer a lot of noodle dishes. Well, first and foremost they are known for their Shanghai Pork Dumplings (xiao long bao), but you can’t leave without ordering a bowl of noodles – or a few.

They have several locations throughout Asia, but it is a legit chain restaurant. It’s on the same level as Din Tai Fung Dumpling House, another famed chain restaurant known for “the best” xiao long bao,. They also have a location in Hong Kong. You can try them back to back, but both are good choices and the Din Tai Fung in Hong Kong is one of their higher rated locations.

♦♦♦♦ – Excellent, make a trip out for it. (90-100%)

Modern Shanghainese Dan Dan Noodles

Restaurant: Bo Innovation
Address: Shop 13, 2/f ,J Residence, 60 Johnston Rd
Phone: +852 2850 8371
Cuisine: Modern Chinese/Chinese/Fusion
Price Range: $50+

For something different and unexpected Bo Innovation takes Chinese food to an extreme. His “Dan Dan Noodles” are part of his tasting menu and it’s nothing like the original, but still flavourful and creative. See my full post on it here.

Click on the link for the audio clip: DAN DAN NOODLES – chili pepper, pine nut, crispy egg noodles, preserved chinese mustard, iberico ham 36, ikura, green apple

♦♦♦ – Very good, dining itinerary worthy. (70-89%)

Sichuan Glass Noodles

Restaurant: Sichuan Da Ping Huo Restaurant (Private Kitchen)
Address: L/G, Hilltop Plaza, 49 Hollywood Rd., Central, Hong Kong
Phone: +852 2559 1317
Cuisine: Sichuan/Szechuan/Chinese
Price Range: $280HKD/person+10% service charge. Drinks extra. (About $37CAD)

Sichuan Da Ping Huo Restaurant is a popular private kitchen in Hong Kong. It has a 12 year old menu and the restaurant is at full capacity every night. It’s a husband and wife operation and the wife is the chef who also sings live opera after the meal. Her husband runs the front of the house and he’s an artist – both are quirky characters you’ll never forget.

It’s been one of my favourite experiences in Hong Kong and I’d recommend it any day. Make sure you can handle spice and heat.

I already introduced these glass noodles above and they are the same as the “Bean-starch Sheet Noodles” from Crystal Jade La Mian Xiao Long Bao. This is a Sichuan version of them and it is also served as a chilled appetizer.

The Sichuan Glass Noodles with Soy Nut Appetizer are thick glass noodles served with minced vegetables, green onions, chili sauce and crispy soy nuts. The noodles are chewy and flat which are a nice contrast to the crunchy soy nuts. The sauce is very spicy, but sweet at the same time and it’s a flavourful spice with lots of fragrant sesame oil.

♦♦♦♦♦ – Follow Me Foodie Must Try! (Bonus marks! 100%+)

Chinese Hot Pot Noodles

Restaurant: Budaoweng Hotpot Cuisine 不倒翁中日火鍋料理
Address: Shop1101, 11/F, Food Forum, Times Square, 1 Matheson Street, Causeway Bay
Phone: +852 3102 9363
Cuisine: Chinese/Hot Pot
Price Range: $20-30+

If you want to try a variety of noodles and cook them yourself, then hot pot is the way to go.

Hot pot is basically the Chinese version of fondue. It’s enjoyed during the colder weather amongst family and friends. I rarely go for hot pot because I feel like it’s something I can do at home myself, but sometimes it’s a pain to go out and buy all the raw ingredients. If I go out for hot pot I look for a place with fresh seafood, good quality meats and a good menu selection. Cleanliness is always key too and a good hot pot device, preferably built into the table.

Budaoweng Hotpot Cuisine is the only hot pot restaurant I’ve tried in Hong Kong, so I don’t know how good it is amongst the others. However, the things I look for were there. The beef and shrimp dumplings (shui jiao or shui gao) were particularly good and memorable.

The noodle selection included Japanese green tea noodles, Chinese noodles, udon, rice vermicelli, Japanese ramen noodles (which are originally Chinese), and thick rice vermicelli noodles. The noodles are best enjoyed at the end when the soup is most flavourful and developed. There are usually more noodles to choose from and I’d consider this limited, but I enjoyed their hot pot experience overall.

♦♦♦ – Very good, dining itinerary worthy. (70-89%)

Japanese Shabu Shabu Noodles

Restaurant: Katte Shabushabu – Causeway Bay
Address: 5 Caroline Hill Rd, Hong Kong
Phone: +852 2577 2628
Cuisine: Chinese/Hot Pot
Price Range: $20-30+

The Japanese version of Chinese hot pot would be shabu shabu which is an onomatopoeia in Japanese for “swish swish”. Shabu shabu is the action and method of dipping your thinly sliced beef into the boiling pot of soup. It is similar to Japanese sukiyaki, but sukiyaki is more for special occasions and the broth is sweet whereas this is savoury. With Sukiyaki you also dip the cooked meat and veggies in raw egg before eating – see my article on sukiyaki.

Although shabu shabu and sukiyaki are enjoyed for the high quality of beef that should be had with it, there is also a noodle component. Just like hot pot, the noodles are best enjoyed at the end when the soup is most flavourful and developed.

Katte Shabushabu serves individual hot pot and it’s a contemporary way to enjoy shabu shabu. You select your broth, main protein and it comes with a box of vegetables and your choice of noodles. The quality of meats are imported from Japan and the noodle selection included soba noodles and vermicelli.

It’s literally a neat way to enjoy shabu shabu (it’s clean and refined), but you might not get the variety you want since the menu is set. You can always order more of something a la carte though.

The restaurant is rather small (typical for Hong Kong) and diners sit around a large communal table and/or bar. The servers are in the centre. It’s particularly busy at lunch and the owner is actually from Vancouver, BC, and the staff converse in Chinese or English.

♦♦♦ – Very good, dining itinerary worthy. (70-89%)

Nagahama No. 1 Ramen – Japanese Ramen Noodles

Restaurant: Nagahama No. 1 Ramen 長浜No.1拉麵
Address: G/F, 14 Kau U Fong, Central
Phone: +852 2323 6115
Cuisine: Japanese/Ramen
Price Range: $10-20

Moving towards the Japanese noodles we come to ramen, however ramen is originally Chinese and comes from the Chinese words “la-mein” meaning pulled noodles.

Hong Kong has exploded with ramen shops in the last few years and they were ahead of the ramen trend before North America. Many are owned and operated by Japanese, and relative to Vancouver, they have more options and higher standards for it.

I tried Nagahama No. 1 Ramen during Follow Me Foodie to Hong Kong Part 2 last year. It was highly recommended by local ramen enthusiasts who also tried Ramen Kureha 拉麵來, however I happened to like Ramen Kureha better.

Nagahama No. 1 Ramen was excellent, but the pork was a bit tough.

♦♦♦ – Very good, dining itinerary worthy. (70-89%)

Ramen Kureha Japanese Ramen Noodles

Restaurant: Ramen Kureha 拉麵來
Address: Shop B, G/F, 20-22 Wun Sha Street, Tai Hang
Phone: +852 2808 4468
Cuisine: Japanese/Ramen
Price Range: $10-20

This is my favourite bowl of ramen in Hong Kong thus far. Even compared to Japanese standards for excellent ramen, I found this holding its own. On that note, if you’re visiting Japan I highly recommend Rokurinsha “godfather of tsukemen”, and Gogyo for their burnt miso ramen.

The owner of Ramen Kureha has a ramen shop in Japan and moved to Hong Kong to open this one.

Expect a minimum 30 minute wait because it draws a line up even before opening, but it is a small 15 seat (?) ramen shop so turnover is quick.

The broth was almost like a gravy and it was so thick, rich, and fatty, but without little fat bits floating on top (which is typical to some ramen bowls). It was the type of broth where I thought if I let it cool down it would congeal into jelly in no time. When I pressed my lips together it was almost sticky from the pork bones, fat, and meat used to make the broth. I couldn’t taste any roasting of the pork bones in the broth so there was no smokiness. It was super reduced and the truffle ramen came with black truffle paste on top.

The noodles were handmade and the eggs were still a bit runny. Some prefer firmer egg yolks that are more like gel in consistency, but I like the ones that pour a bit of yolk.

The menu features: Gold: Kureha Original Tonkotsu Soup Ramen ($78HKD), Wood: Tonkotsu Soup Ramen with White Truffle & Mushrooms ($108HKD), Water: Chicken Soup Ramen with Collagen Jelly ($88HKD, Fire: Spicy Tonkotsu Soup Ramen with Spicy Meatball Bomb ($88HKD), Earth: Ramen with Kureha Original Sauce & Japanese “Onsen” Style Egg ($78). You can also tick a box for al dente, normal, or soft noodles. I tried 4 bowls of ramen with al dente noodles and my favourite were the Gold and Wood bowls.

Their ramen can be criticized for being too rich and heavy, but I can dig it.

♦♦♦♦♦ – Follow Me Foodie Must Try! (Bonus marks! 100%+)

Papabubble Candy

Restaurant: Papabubble (Hong Kong)
Address: 34 Tung Lo Wan road, Causeway Bay, Hong Kong
Phone: +852 2367 4807
Cuisine: Candy
Price Range: $10 or less

This has nothing to do with noodles, but I liked the parallel of candy pulling and noodle pulling. Both require different skills set and energy.

I rarely crave candy when I crave sweets, so I had ice cream before this, but still had to make a stop here. It is a small independent candy chain located near Ramen Kureha.

Papabubble Caramels Artesans started in Barcelona in 2004 and has since opened all over the world with locations in Japan, Amsterdam, Lisbon, Taiwan, Hong Kong and more.

They specialize in sophisticated handmade rock sugar candies and the flavours are intense. They use high quality ingredients and the flavours don’t taste artificial. The Hong Kong Milk Tea and Passionfruit are a couple of my favourites. They take candy making seriously and treat it as an art.