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2009-10-06
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Operated by the HK Group which also manages 鱼一丁, 和花亭, 赤丸制面所, etc., their latest business venture 稻庭 sells Hotpot (锅) items alongside their biggest attracting factor which is on theory so Tantalizing, it should jump straight up to the No.1 Top Spot on most people's Must-Try List!: the hot commodity in question is simply known as THE MOST ORIGINAL, AUTHENTIC VERSION OF 秋田県's 稻庭干乌冬, HAND MADE BY THE 7th GENERATION OF THE 佐藤养助 FAMILY.... Imported straight from the sale's door which once housed
So how well will their noodles fare outside of its famous hometown, when its run under the operational umbrella of a foreign company and which the 佐藤 family has no direct business stake nor share a shop name association, the supplier's role merely limited to shipping consignments of dry noodles and carrying out irregular Quality Control checks?
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月见 TSUKUNE $58 (2 Skewers) -
This is the home-made minced Chicken and soft bone skewer, which is grilled and dipped into raw Japanes egg yolk before consumption. This was really great indeed with lots of detectable cartilage bones and chicken flavour, and one of the best versions locally! It could do with a slightly more sophisticated or even smoky sauce however!
SCORE - 4.2 / 5
せいろ三味 (温玉酱汁,合鸭汁,山芋酱汁) -
On paper, this Cold Inaniwa Udon dish is a variation to the normal Zaru ざる version - but in reality the difference is mainly the better container it comes in. More on that later! The cold Inaniwa Noodles are greatly prepared, with noodles flavour and a perfectly chewy texture, and surprisingly a silkily smooth surface on each individual noodle strand - you really would be pushing your luck asking for more in this regards! The 3 types of sauces were good but not impressive, especially the 温玉酱汁 being too abnormally weak. The 合鸭汁 is the most suitable for dipping your cold noodles into!
However, the narrow and cylindrical bamboo container that it came in wasn't 'authentic to the dish name', as it should be served in a hollowy and squarish steaming box, made of Timber and Bamboo lining. Similar to the one you steam Wagyu beef with... I personally think this wrong serving style did not RESPECT the Artisanal Noodles enough, as せいろ in Kanji is a 蒸龙 and if it ain't one, it shouldn't be named as such and fool the customers into believing that its something above the ubiquitous Zaru ざる version. It could easily 瞒天过海 if I wasn't paying attention and perhaps the little niggles here and there on that night which I had experienced here, convinced me to claim that so-far, there will be no Top Tier Udon shops in Hong Kong....
SCORE - 4.0 / 5
(To be continued.....)
张贴
