The best straight ramen, shoyu ramen and fish broth ramen in Hong Kong - this Frenchman, previously

Publish date: 2024-04-13
With Japanese, I’m a noodle guy and love ramen. It’s my comfort food. There’s a lot of tonkotsu – pork bone soup – here but that’s not the basic style in Japan. It’s hard to find good shoyu – soy-based soup – ramen but Ramen Cubism (Basement, Yuen Yick Building, 27-29 Wellington Street, Central, tel: 2399 0811) does a pretty good job.

Another place I like is Maru De Sankaku (13 Aberdeen Street, Central, tel: 2346 3889). It’s the same owner as Zagin Soba, famous for their creamy chicken soup ramen, but Maru De Sankaku does a very nice fish-based broth. They have a very dense thick one, which a lot of people like, and a light clear broth that I love.

An addictive place is Kokoro Mazesoba (68 Hennessy Road, Wan Chai, tel: 3751 6966), doing proper soupless ramen. I discovered this style when I was a student and I’ve been craving it.

For newcomers to Hong Kong, dim sum would be the thing to show them. A fun place is Lin Heung Tea House (160-164 Wellington Street, Central, tel: 2544 4556) with the trolleys and environment. It’s more than food. For a more sophisticated experience, SHÈ (Shop 3025-3026 & 3031-3066, IFC Mall, 1 Harbour View Street, Central, tel: 2110 0153) is quite nice.

On the Kowloon side, Nanhai No. 1 (Shop 3001 & 3101, 30-31/F, iSquare, 63 Nathan Road, Tsim Sha Tsui, tel: 2487 3688) has a beautiful view. You can have nice wine pairing with the food, too.

It’s a bit cliché but I love the Australia Dairy Company (47-49 Parkes Street, Jordan, tel: 2730 1356). The first time I saw the place and its food, it didn’t look appealing, but then it is very tasty and you experience a rougher version of Hong Kong service. The speed of the place spoke to me after living in Japan. I loved it as an interesting experience.

I work in Quarry Bay, so for something local for lunch, Grand Cuisine Shanghai Kitchen (Shop G510-511, Po On Mansion, 1 Tai Yue Avenue, Taikoo Shing, tel: 2568 9989) is good for its variety of Shanghainese dishes, including a really decent dan dan noodle. I’m totally addicted to it along with some xiao long bao. It’s also value for money.

For a splurge, I would go to the rooftop bar, Faye (25/F-26/F, California Tower, 30-32 D’Aguilar Street, Central, tel: 3619 4282) and open a bottle of Dom Perignon rosé under a sunset. There’s an amazing view, great atmosphere and a diverse crowd.

There is an inexhaustible list of amazing bars here but my favourite is PDT (Landmark Mandarin Oriental, 15 Queen’s Road Central, Central, tel: 2132 0110) simply because I have an emotional connection. That’s where I had my first spirits training session as an ambassador. It’s almost a second home to me. I would order an espresso martini.

When the borders reopen, the first place I would have to visit is France. A dessert place I miss is La Chocolaterie de Jacques Genin (133 rue de Turenne, 75003, Paris, tel: +33 1 45 77 29 01). The chocolate is amazing but the mille-feuille is out of this world. It’s voluptuous and soft, and they only make it after you order.

In Japan, I’m not going to suggest a big name but I have great memories from Xex Atago Green Hills / Tempura & Sushi An (2-chrome-5-1, Xex Atago, Minato City, Tokyo, tel: +81 3 5777 0065). I’ve been there with my Japan Moët Hennessy team for a lot of champagne events.

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