Tonkotsu broth with black garlic oil, squid ink, minced pork, and deep umami notes
Tips from diners
The squid ink adds visual drama but also a subtle briny undertone. Not for those who find squid off-putting
Stir the broth to distribute the ink evenly. Otherwise one half is jet-black and the other is pale
Signature creamy pork tonkotsu broth with tender pork belly chashu, soft-boiled egg, nori, and scallions
Tips from diners
This is their flagship bowl. The broth is rich but light-bodied—not as heavy as other tonkotsu spots
The noodles are wavy and slightly chewy. They're the right thickness to carry broth without falling apart
Tonkotsu broth with fresh basil, Parmesan cheese, olive oil, and Mediterranean-fusion toppings
Tips from diners
This is their creative riff—fusion of Italian and Japanese. The Parmesan is grated on top, not melted in
Don't expect traditional ramen here. This is comfort food with Italian accent marks
Customizable base with choice of extra chashu, egg, nori, or vegetables at no additional charge
Tips from diners
All portion sizes (100g, 200g, 300g noodles) cost the same. Upsize freely for half the volume
The extra egg is the best value add—the kitchen hand-boils them fresh daily
Tonkotsu base with chili oil, miso, sesame oil, minced pork, and controlled heat
Tips from diners
The sesame oil here is key—it adds a nutty backdrop that makes the heat feel less sharp
The spice is moderate—similar to Ichiran's heat level. Builds gradually as you eat
Multi-location ramen chain with flagship branch on Wellington Street in Central. The Butao tonkotsu is their baseline—rich but not heavy with wavy noodles that hold broth perfectly. Creative offerings like Mediterranean Green King show kitchen confidence. Fast turnover; lunch rush chaos noon to 2pm.
Multiple locations across Hong Kong (Central, Causeway Bay, Taikoo, TST, Sha Tin, Tsuen Wan). This is the flagship Central branch
Located on Wellington Street, a historic lane in Central. Seats are tight but designed for rapid turnover—plan to eat and leave
Lunch rush (12-2pm) is chaotic. Come at 11:15am or after 3pm for breathing room
Quality is consistent across all branches. This Central location is most convenient for business district workers
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