Butao Ramen

Butao Ramen 豚王

G/F, 40 Tang Lung Street, Causeway Bay, Hong Kong

Date of visit : 9 Mar 2013 (Sat) 5:15 pm

No. of diners : 1

Average cost per head : $95

Food quality : 8.7/10

Environment : 8/10

Service : 7.8/10

Value-for-money : 8.3/10

Overall rating : 8.46/10

Judging from the queues, the popularity of ramen (Japanese noodle) is still on for the year. I didn’t try any local ones as I’s scared by the long queues everytime I walked pass those ramen shops. One Saturday afternoon when I’s strolling along Hennessy Road, hoping to grab a light meal before watching a show in the evening, I so happened to spot only 1 group of 3 or 4 people waiting outside Butao Ramen. As I’s just by myself, I got a fast pass to get a seat with zero waiting time.

As a normal practice, patrons will be handed an “Omotenashi Sheet” to tailor-made their bowl of ramen in terms of soup base, richness of source, hardness of noodles and additional toppings, etc. As this is my very first time visiting the eatery, I opted for an average selection except for no chili chosen so that my taste buds won’t be distracted.

a) Butao King 豚王 ($80) – 8.3/10

There were a few bottles of condiments and preserved vegetables to go with the ramen. However, the soup base was rich enough (even for my choice of normal richness) to go without any additional seasoning. 

2 beautiful large sheets of BBQ pork (as named but they never resembles any of the Chinese BBQ pork) rested on the bowl.  They were simmered for hours to keep their tenderness and the meat was prime with almost no fat at all. Cabbage was sweet and the tree mushroom gave a chewiness. The soup base was not very oily and rich in onion flavour.

I chose thick noodles which was in the thickness between spaghetti and fettuccine. I would prefer hard noodle texture next time as normal hardness was a bit too soft for me.

b) Japanese Soft-boiled Egg 半熟蛋 ($15) – 9.2/10

The soft-boiled egg was served in a separate bowl and it’s at room temperature. I would suggest immersing it in the soup when your bowl of ramen arrives as to keep the egg warm for a while. When I cut the egg with the chopsticks which most diners do, a perfectly cooked soft-boiled was revealed.  When I say perfect, it means that the egg white was cooked completely, while the egg yolk was creamy and in shining orange just like when the sun sets. The egg was unshelled and kept in soy sauce with wine till it was served.

Q : When will I go again?
A : When the queue is cleared.
Q: What will I next order?
A : Ramen in other soup base.
 

03.2013