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2014-10-01
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周月的姊妹店。自家面条够弹牙。沾面汁则太淡。有很大改善空间。Part of the Shugetsu group.Springy homemade noodles.Light gyogai tsukemen sauce.Room for improvement. This ramen joint is related to the Shugetsu group in Sheung Wan. They serve similar types of noodles with its primary focus on tsukemen, which are homemade. It's more spacious than Shugetsu with plenty of tables and seats for 1 person as well.I didn't notice any English menu but each item on the menu had a photo so it should be relatively easy even for people who c
自家面条够弹牙。
沾面汁则太淡。
有很大改善空间。
Part of the Shugetsu group.
Springy homemade noodles.
Light gyogai tsukemen sauce.
Room for improvement.
This ramen joint is related to the Shugetsu group in Sheung Wan. They serve similar types of noodles with its primary focus on tsukemen, which are homemade. It's more spacious than Shugetsu with plenty of tables and seats for 1 person as well.
I didn't notice any English menu but each item on the menu had a photo so it should be relatively easy even for people who can't read Japanese or Chinese.The basic flavours are similar to Shugetsu, namely, original, spicy, prawn essence and scallop oil.
There is tsukemen (where the sauce is served separately and you dip the noodles into the sauce) and normal ramen, as well as plenty of snacks such as fried chicken cartilage, braised ox tendons and gyoza.
We ordered the signature "Manaka" tsukemen (Original Taste), a Spicy tsukemen, a Kagi fry (friend vegetables and prawns in batter) and a fried chicken cartilage.
Like Shugetsu, you could choose the amount of noodles you wish to have, i.e. 100 grammes, 200 grammes and 300 grammes.
There weren't too many people there but the noodles took a surprisingly long time (more than 15 minutes) before they arrived. Tsukemen should be relatively quick to prepare.
Spicy Char Siu Tsukemen:
The noodles were about 0.4 mm thick and curly. Those were springy but the taste was rather bland and had a pungent alkaline taste which was not that appealing for me. It was very filling even if I only ordered 200 grammes. I couldn't finish it.It seems like they may have torched the char siu before serving. It was on the dry side. No complaints but nothing to write home about.
Spicy tsukemen sauce: The sauce had some chopped char siu, spring onions and bean sprout. It also had a hint of gyogai taste. It was neither that spicy nor was the gyogai or shoyu taste pronounced. The sauce felt diluted. I much prefer Shugetsu than here. Kakureya's spicy tsukemen is much more rich and aromatic. The spicy sauce here just tasted like normal S&B chili oil.After you finish your noodles, you could ask for a bowl of soup in order to add to the tsukemen sauce (so you could drink the whole sauce). The chicken soup here was not bad since it tasted a bit like normal home made Chinese chicken broth. However, since the tsukemen sauce itself was pretty light, it didn't do much to help the tsukemen sauce.
Manaka Ajitama Tsukemen:
My wife was OK with the noodles. She also liked the Ajitama.However, she found the sauce too sour. Shugetsu's sauce was far richer and had a better "kick" than those here, which did not have much to offer other than sourness.
Fujiyama 55's were way better than those here. Ore no tsukemen and Kakureya's were miles ahead as well.
Chicken cartilage:
This, ironically, was the highlight of the meal. Those were very tasty and crunchy.
Kaki fry: This was huge. Howeve, it was too oily. The frozen prawns barely had any taste. The onions were tasty though. I suggest going for mini if you really want to try this.
Even though we were're entirely happy with our tsukemen, I have to compliment the good service of all the staff members, which were friendly and helpful.
Since Manaka is still fairly new, I believe they should be able get things back on track in the future.
张贴
