Butao Ramen (Wellington Street)

My favorite ramen in Hong Kong! I have been eating here since years ago and when I went last week, the taste is still similar with what I remember, even better! So I could say that they really keep their standard high.Original, limited king (seasonal product, this time is togushima king), and red king, I tried all of them. But somehow the original is always the one that wins my heart.

It is one of the best ramen restaurants in Hong Kong, on par with Ichiran. New flavors are introduced from time to time. If you want to eat there, you must avoid meal times. There are not many seats inside. You can choose different soup bases, the softness of the noodles, and you can also choose to add a soft-boiled egg, pudding and a drink. The soup base is rich and the taste is fragrant, suitable for different types of customers. The only problem is that you have to eat very quickly and you don't have time to taste it properly.

Come try the popular ramen - Tonko, which is famous for its rich tonkotsu soup base. In addition to the four flavors of Tonko, Redo, Blacko and Tsuiou, the Off Menu also offers Ebioh and Genkio. Monday to Saturday: 11:00-23:00, closed on Sunday. The store is not big, so you have to wait in line when there are many people. While you're waiting, the store clerk will thoughtfully hand you out a form to fill in and let you choose which noodles to eat in advance. The ones supplied are: "Dolphin King", "Black King", "Red King" and "Cui King".     "Porpoise King" is the most authentic pork bone soup base ramen. It is best to try "Porpoise King" for the first time and then adjust it according to your personal taste. , try other styles of ramen.     "Black King" is based on the soup base of "Dolphin King", and is combined with a special fragrance oil. "Black King"'s jet black sesame oil It is made from secret black sauce mixed with fresh squid ink and vegetables.      "Red King" is based on the soup base of "Dolphin King", with Japanese-made mature miso and secret spicy powder spices. Red King's sauce is made from spicy spicy soy sauce made from sesame oil.     "King Cui" is the most expensive. It is made with olive oil mixed with Brazilian leaves, several other vegetables, and thick cheese. It is a "non-authentic" Japanese ramen that caters to the tastes of Western diners. In addition, there is "King of the Sea" and "King of Vitality". "Ninao" is a rich pork bone soup base with a large amount of sakura shrimp added on top to make the soup base even sweeter and more flavourful. "Yuanqi King" has a rich pork bone soup base and is paired with curry. The soup base is spicy.

The store doesn't open until 11am on Sunday. The sign from last night hasn't been changed, saying that the ramen is sold out. My friends scolded me. It's impossible. They haven't opened yet. Otherwise, why would they open? I ordered Ton Wang and Chi Wang. Chi Wang has more spicy minced meat than Ton Wang, and the soup is spicier. For the barbecued pork, I chose one pork belly and one pork shoulder. The pork belly is fat and the pork shoulder is tender. The noodles are ordinary. To be honest, the barbecued pork is better than Ichiran, but the noodles are far worse than Ichiran. They are too soft and a little mushy, but the quantity is large. The soup is better. Ichiran is lighter than Ton Wang. Although both are delicious, Ton Wang's is thicker. The soft-boiled egg is also delicious. P.S.: Cash only. Although the store is small, it has a toilet. The location is between Sheung Wan and Central, close to the Mid-Levels elevator.

Hong Kong Pig King, it is said that it opens at 11:00 am every day, and makes 200 bowls a day until they are sold out. Although each bowl of noodles costs 90 Hong Kong dollars, many people still come here for its reputation. There are four kinds of noodles on the menu: Black King, Pig King, Green King, and Red King. You can choose to add toppings. In the transparent kitchen, the chef is busy inside, like an assembly line, the soup base, all the way to the assembly line, fast success. The noodles are served. Take a sip of the soup, the soup is very strong, the ingredients are very rich, and it is very delicious. A bowl of noodles is usually eaten cleanly because the portion is not very large.

During lunch time on weekdays, there was a long queue at the door of Ton Wang, and most of them were probably office workers from the surrounding area. Japanese ramen restaurants are relatively small, and I waited for more than half an hour to get a table. While waiting in line, I looked at the narrow streets of Central, the crowded traffic, the busy pedestrians, and the steep slope, but I was very emotional about such scenes. I ordered Black King, Ton Wang, and Red King. You can choose your personal taste or check the chef's recommendation. For the side dishes, I ordered Ton Wang dumplings, soft-boiled eggs, and almond tofu for dessert. I didn't eat Red King because it was spicy, so I can't comment on it. Black King and Ton Wang both tasted very good, the soup base was rich, the noodles tasted great, and the soft-boiled eggs were really awesome. Overall, it was very good. I haven't eaten it in China yet, so I don't know if it tastes the same or different.