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2013-03-31
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比以前更強更濃的魚介;沾麵汁鹽味魚味突出,醬油汁則肉味較濃有脂香;麵條質地比以前更硬;流心蛋質素仍相當好;團隊很有熱誠, 推介!Strong mixed gyogai broth;Harder noodles;The perfect egg;Professional ramen team.Highly recommended! Ramen 大会:Thanks to Kent1012, we managed to have the whole place to ourselves after 3:00 p.m.! Thanks again Kent and Marshy for inviting me to this tasting session (payment required! ) Hesegawa san even changed his return flight to Japan to a later in order to accommodate us! ありがどうございます！Without further ado, first came the Tsukemen:Th
沾麵汁鹽味魚味突出,
醬油汁則肉味較濃有脂香;
麵條質地比以前更硬;
流心蛋質素仍相當好;
團隊很有熱誠, 推介!
Strong mixed gyogai broth;
Harder noodles;
The perfect egg;
Professional ramen team.
Highly recommended!
Ramen 大会:
Thanks to Kent1012, we managed to have the whole place to ourselves after 3:00 p.m.! Thanks again Kent and Marshy for inviting me to this tasting session (payment required! )
Hesegawa san even changed his return flight to Japan to a later in order to accommodate us! ありがどうございます！Without further ado, first came the Tsukemen:
The tsukemen is also divided into Shio and Shoyu taste. I didn't choose the tsukemen but the kind Mr. 紅叮 let my tried a bit of the tsukemen. The noodles were the same as those used in the ramen, hard and chewy. I tried both the shio sauce and the shoyu sauce. They taste completely different from each other!
Shio (salt): The shio sauce was made of various fishes like saba, sardine, bonito, sword fish (thanks Kent & 紅叮 for the info) and other types of fishes with fish paste and bonito taste. I could also taste strong olive oil in the base.
Shoyu: The shoyu sauce on the other hand had a much stronger pork taste with shoyu. It's more oily than shio. So might be suitable for those looking for more impact. The fish taste was less pronounced, however.
If you want a heavier, meaty taste, I suggest shoyu. If you are looking for a strong gyogai taste, I suggest shio.
Char Siu:
They've switched the char siu from the circular shaped fatty char siu to the less fatty but still fairly aromatic shoulder(?) char siu, for both the tsukemen and the ramen.
NEW Shio Gyogai Ramen:
I've also tried shio ramen during my first visit and I really loved it. I had the same this time and some significant changes were made to it:Broth:
First things first, the broth tasted a lot stronger than my previous visit! Perhaps in response to cries for more gyogai taste, the broth was both thicker and had a much higher gyogai content in it. Again, I could taste some olive oil in the broth as well.
Unfortunately, there wasn't as much negi as my previous bowl of ramen. As confirmed by Hasegawa san, the negi was Japanese negi marinated in salt and fish oil! Imported from Japan and handpicked every morning! Being my annoying self again, I suggested more negi in the ramen. It's still more refreshing than the gyogai ramen at Menya Musashi because of the chicken and tonkotsu in the broth.
If you find the broth too heavy, I strongly recommend adding some olive oil with black pepper. It really freshens up the broth a lot! Hasegawa san stressed to me that it's Japanese olive oil and Japanese black pepper. The chili sauce placed next to the olive oil is from Korea. Careful, it's pretty hot!
Noodles:
The noodles were a lot harder than my previous visit. The water content was reduced. Quite a few of us preferred this noodle over the other type. However, I prefer Chuka soba so the previous type with higher water content is more to my taste. No complaints, however.This type of noodle should satisfy those who like hard noodles. It's remotely similar to the one served at MUSO.
Egg:
Just look at that! Runny and flavourful. We've been told that it's marinated in the tonkotsu broth. The tonkotsu taste wasn't that pronounced but the egg taste was very flavourful. Well done! Serious business:
Sam san kindly revealed some of their trade secrets. That stirrer was made of a special type of fibre - only used in sailing boats. Ultra heat-proof and durable. It will not affect the taste of the broth like a wooden or iron stirrer would. It's expensive stuff!
Look at all the pork bones in that broth (50 kg in total)! Those used at Agura is made of pork, chicken and gyogai.
The equipment above is used to measure the temperature inside the char siu.
This metallic tube which looked like a telescope is used to measure the temperature of the broth. You scoop some broth at the sharp end and peer at the other end (making sure that the broth won't spill out in the meantime!) You'll know immediately what temperature the broth is. Evolution:
- Much harder Noodles. Good news for photographers.
- The Gyokai taste in the broth is much intensified.
- Shio if you like a purer gyogai experience but Shoyu for a more meaty flavour.
- The Egg is just as good.
- More Negi would be more refreshing, especially for these humid days.
- Curry rice coming soon!
What impressed me the most was everyone's attitude at Agura; everyone was highly motivated, constantly listening to opinions and constantly evolving. I think this is the best gyogai ramen in Hong Kong so far! Keep up the good work.
Other Info. :
BTW, the opening time is 12:30 and not 12:00.
It's 12:30-3:00 and 18:30 until they run out of stock.
注意營業時間是 [b]12:30 [/b]而不是12:00! (已報OR)
遲點還會有0加喱飯供應!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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