Brunch at Lai Bun Fu, Scarlett Cafe, Ramen Torihana Tei
Ramen chain Ramen Torihana Tei (Wah To Building, 22-30 Cross Lane, Wan Chai, 2366-1332) has set up shop serving tori paitan—or chicken broth—noodles swimming in a 10-hour, slow-cooked soup base. Each bowl of broth is made with half a kilo of chicken bones and a healthy dose of house sauce (seaweed, sake, sea salt combo), for those who like their flavors intense. The ramen is made with Japanese flour and is supposed to be super absorptive in terms of broth retention.
Forget dim sum—try a Cantonese-style brunch instead. Lai Bun Fu (5/F, 18 On Lan St., Central, 2564-3868) now offers a $368 brunch menu that comes with a basket of appetizers, a choice of main, followed by a bowl of fried rice or noodles and a daily dessert. Among other options, start with deep-fried crab claws or foie gras-topped prawn toast, then dive into stir-fried crabmeat with egg whites or Angus brisket in curry sauce before mellowing down with a bowl of e-fu noodles. The brunch is available every Saturday 11:30am to 3pm.
Email me at email@example.com or follow me on Twitter: @adelewong_hk.