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2015-03-03
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Hong Kong is still crazy about tonkotsu ramen, but the fad seems to be on the wane. I, for one, never quite got it. OK, tonkotsu can be great, but it is so rich that other ramen types are far more appealing to me.Step in Torihana. Chicken soup ramen is a Tokyo thing, but even then, it's not so popular, even in Japan. We came here to try it, as chicken soup is a staple in Europe and the Americas, so we figured it would be right up our alley. We were right.The classic ramen with pork and egg
Step in Torihana. Chicken soup ramen is a Tokyo thing, but even then, it's not so popular, even in Japan. We came here to try it, as chicken soup is a staple in Europe and the Americas, so we figured it would be right up our alley. We were right.
The classic ramen with pork and egg came out and we instantly got stuck in. The noodles were cooked well and retained texture without being too hard. The egg was still soft in the middle, yet rich and firm enough to stand up to the soup. The pork was very soft - it actually fell apart, so I would actually have prefered if it had a little more integrity.
The soup itself was great. It had richness without being too heavy and tasted of good chicken stock that had been played with just enough to make a satisfying soup. I guess for many Westerners, chicken noodle soup is a supreme comfort food and this is essentially what Torihana makes.
We would go again and get the same thing. Good ramen, nothing fancy, but ultimately comforting.
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