[Restaurant Review] GOEMON Ramen Bar, Brighton

A popular ramen bar in Brighton.
For me I love thin egg noodles so any choices with that were delicious.
As for the soup base, the miso soy broth was amazing.

[Review] Wagamama Shirodashi Ramen

Wagamama is a British chain that has been around since 1992 founded by Alan Yau.
I used to go there a lot many years ago but less recently as there has been more choices.
It is good to see that Wagamama is still going strong.

The last time I had Wagamama was at the airport because the breakfast was exclusive there.

Recently went back to Wagamama because I have forgotten how it tastes after having countless ramens and noodles in Hong Kong.

The current menu is much more extensive compared to when it first began and they even cater for vegans.

Charcoal noodles are also on the menu.

For veganuary they are doing the vegan tuna.

On this visit, I had the Shirodashi Ramen which has slow cooked seasoned pork belly on top of noodles in a rich chicken broth with dashi and miso, topped with seasonal greens, menma, spring onions, wakame and half a tea-stained egg.

The ramen was a bit soft and breaks in half when picked up but overall it was good loaded with wakame but the broth was a bit too spicy for my liking but according to the menu it isn't supposed to be spicy.

The best chicken soba at [Zagin Soba]

I have been wanting to visit Zagin Soba for ages because everyone is raving about it and how no other chicken broth ramen in Hong Kong is as good as this. Finally went over during the Bank Holiday as there were less people.

Zagin Soba on Gough Street is the second branch in Hong Kong and while I was there, I overheard that they will expand to UK by the end of this year. Their signature chicken based broth comes from Osaka which is rich and creamy so I had that with extra smoked egg.

To summarize I was really impressed with the chicken ramen because every element was good, ie the broth, ramen, meat, egg and the crispy burdock.

Although, seemingly a simple bowl of ramen, there were lots of things going on so decided to try every element separately. To begin, the burdock looked like a complicated spaghetti junction of crispy strands. It was deliciously crispy but also delicious dipped in the chicken broth as you get some unami to it.

Moving on to the meat, there was a piece of chicken and chashu. Both were slow cooked hence the tenderness. The chashu tasted like delicate slices of ham.

The smoked egg which costs HKD15 was silky with an evenly smoked flavour that combined well with the rich thick creamy yolk.

The star of the show was the broth, thick and creamy just like English chicken soup. It gets its taste from finely pureed chicken, where the broth is then frothed up like cappuccino.
The purple onions and greens help balance out the heaviness of the broth.
Simply a comforting broth that everyone will love and drink to the last drop.

As well as ramen. the fried chicken is also worth ordering. I was expecting the usual fried chicken with mayonnaise but here they give you yuzu salt which is a million times better as the yuzu salt is refreshing like squeezing lemon juice on to it with a touch of saltiness.

My friend had the Salmon Tsukemen which looked captivating so next time I am going to have tsukemen as they have limited edition ones like Kinmedi.

Overall, it was an impressive visit from the environment to service.
All their crockery and fixtures come from Japan so that you get that all round Japanese experience.
Will be back soon.

Teriyaki Chicken is here!!! [蔦 Tsuta]

Since Tsuta opened, there are now two branches.
At Causeway Bay, they have just launched the new Teriyaki Chicken Soba and Teriyaki Spicy Chicken Soba along with Deep fried chicken and some gyozas.
Chicken is much nicer compared to pork so I had to try it and the soba they use is slightly different to ones they use in the Shio Soba as it is thinner.

Same as the other sobas, you can choose how many pieces of chicken, egg etc in your soba.

IT IS CONFUSING HERE BECAUSE THE CHINESE MENU SAYS RAMEN WHEREAS THE ENGLISH MENU SAYS SOBA.
ANYWAY FOR THE CHICKEN THE ENGLISH MENU SAYS SOBA.

[Teriyaki Chicken Soba]

[Teriyaki Spicy Chicken Soba]

[Deep fried chicken]

To summarize, the Teriyaki Chicken is quite sweet and the non spicy one has a stronger chicken taste in the broth.
For the spicy one, this one was interesting, if you eat it just as it is you get the spiciness but after you add the tomato paste in the broth it becomes more appetizing and brings out the chicken!!!!!
The fried chicken was good for sharing if one ramen isn't too enough for you but then they also have large ramens.

[蔦 Tsuta]

Shop 2, G/F, V Point, 18 Tang Lung Street, Causeway Bay

Ichigen by the harbour [一幻拉麵 Ebisoba Ichigen]

As well as Wanchai, you can now dine at the Ocean Terminal for Ichigen Ramen.

The new ramen bar is much more spacious and at the far end you have beautiful views of the harbour.

Ichigen specializes in a strong sweet shrimp broth which is prepared daily by boiling incredible amounts of sweet shrimp heads to create the signature Ebisoba.
The Ebi Mazesoba is exclusive at this branch and not even available in Japan!
It is noodles topped with diced BBQ pork, hot spring egg, sweet shrimp flavoured tempura bits, green onions and seaweed .

When you eat it, everything is tossed together so that each strand is covered in aromatic shrimp sauce. The flavours are much intense as the sauce is stronger than the broth.
On the menu, the also have the regular ramen with 3 types of seasoning, miso, salt and soy sauce.

Had the basic noodles which come with a slice of roast pork, half an egg sprinkled with pretty pink crispies made of flour mixed with red ginger and prawn broth.
The broth was rich with unami as expected with a slight bitterness which hung to the noodles well.

As I have previously tried the rice ball, I had the gyozas.
Strangely, they tasted really good with the ramen white pepper on the table.

[一幻拉麵 Ebisoba Ichigen]:
Shop OT G59, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui