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2015-05-28
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One day strolling along in Sheung Wan, I was fascinated by the mere neon logo of "&" and missing of a decent shop name. Foxtail & Broomcorn is the real name (only known after research haha) - named after two of the earliest grain varieties used in noodles. As how raw its name suggested, F&B promotes MSG-free and the use of natural ingredients and flavours in food production.The shop is furnished in modern and clean style. There are around 30 seats, with high tables facing the wall, normal tables
The shop is furnished in modern and clean style. There are around 30 seats, with high tables facing the wall, normal tables and seats around the open kitchen.
I queued for 10 minutes to get a table for two during a weekday lunch time. No booking is allowed for any time slot. Lunch sets are offered with a discounted price if you add salad, dessert or drinks. Noodles are inspired by different places and flavours from all around Asia, that’s why they are named like “Hoi An”, “Taipei”, “Nagasaki”. Naming noodles by places also reflects the difference in ingredients and cooking method.
I ordered “Nagasaki” (HK$78) which is with cold somen noodles with almond-crusted chicken and kimchi.
Nagasaki
$78
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Kue Dadar (香蘭椰絲)
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Given the prevalent price of $80 on average for a bowl of ramen (with just several slices of pork which is nothing expensive), Hong Kong people should not find F&B far away from affordability. I will definitely go again to try other noodles and enjoy the interactive atmosphere with the chef.
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