Buddy House 31 Water Street Sai Wan, Hong Kong Tel 2108 4018
Grub: Japanese.Sunday, 17 June, 2012, 12:00am
Room 7083, 7/F, Dragon Centre, 37 Yen Chow Street, Sham Shui Po Tel: 3487 0989 Open: 11am-3pm, 6pm-9pm, although they close early if they run out of noodles. Cuisine: Japanese noodles, or to be specific, tsukemen - room temperature noodles served with the warm dipping broth on the side.
Price: less than HK$100 without drinks and the service charge.14 Jun 2012 - 12:00am
I'm not sure what the appeal is of the 'super long' noodles in this Itsuki brand of instant ramen. I did a double take when I saw the price - HK$69, but when you realise that each pack serves three, it doesn't seem as expensive. Instant noodles are pure comfort food for many of us, and the Japanese brands tend to do them the best.10 Jun 2012 - 12:00am
Regal Airport Hotel, 9 Cheong Tat Road, Hong Kong International Airport, Chek Lap Kok. Tel: 2286 6668. Signature dishes: seared red tuna salad, volcano maki roll, scallop and vegetable tempura cakes, halibut tempura, red tuna and salmon flower sushi, Canadian beef teppanyaki. $$-$$$
Ajitomi7 Jun 2012 - 12:00am
18C Sharp Street West, Causeway Bay Tel: 2893 2699 Open: Monday-Saturday noon-3pm, 6pm-9pm Cuisine: ramen
Price: less than HK$100 per person without drinks. No service charge.15 Mar 2012 - 12:00am
Men-Dokoro Ryo Tei G/F, 15 Hillier Street Sheung Wan Hong Kong Tel. 2546 2828
Grub: Ramen, Fukuoka-style.
Vibe: It's a small place but easy to spot thanks to its bright orange exterior. The decor has a bright and modern, yet rural feel, the staff is friendly and service is prompt.12 Feb 2012 - 12:00am
Hokkaido food certainly tastes best on location, but you don't need to go all the way there to get just a taste of the island's famously pure produce.
The seafood, dairy produce, noodles, beer and whisky for which Hokkaido is famous are all available in Hong Kong - but often at a high price.12 Jan 2012 - 12:00am
King Shing G/F, 4A Hoi Kwong Street Quarry Bay Tel 2597 4182
Grub: Dumplings and noodles
Vibe: This is a large and brightly lit noodle shop that is a hive of activity, even at off-peak times. The menu is bilingual, though English is not widely spoken among the staff. The service is fast and efficient.13 Nov 2011 - 12:00am
If the bleak economic climate has put a dent in your food budget, take a look at The Paupered Chef (thepauperedchef.com). It's written by Chicago-based Nick Kindelsperger and Blake Royer, who say they 'love cooking and writing more than anything, except maybe cocktails'.2 Oct 2011 - 12:00am
This summer has been tough for several organisations embroiled in public trust crises on the mainland. First, the powerful Ministry of Railways faced severe criticism after the Wenzhou train disaster and the disappointing debut of the Beijing-Shanghai high-speed service.13 Aug 2011 - 12:00am
Kanamizu Sushi 440 Jaffe Road Causeway Bay Tel: 2410 0098
Grub: Japanese. Sushi, rice and noodle dishes, and snacks
Vibe: spacious eatery with both bar and table seating. Decor is modern. The staff was friendly, but not all speak English well. There are photos of dishes on the menu.7 Aug 2011 - 12:00am
Two popular restaurant chains have been accused of selling soy milk made from liquid concentrate or soybean powder, dealing another blow to the already shaky confidence in the country's food industry.
Zhen Kungfu, known for their dishes such as congee, told The Southern Metropolis News: 'Our soy milk is made from soy milk powder'.5 Aug 2011 - 12:00am
15 Hillier Street, Sheung Wan Tel: 2546 2828 Open: noon-3.30pm, 5.30pm-8.30pm Cuisine: Fukuoka-style ramen
Price: about HK$75. Bowls of ramen come with a soft drink, and there's no service charge.4 Aug 2011 - 12:00am
Several major ramen noodle chains whose business was impacted by the earthquake and tsunami in Japan are eyeing expansion in Hong Kong and the mainland to help make up for lost volumes back home.18 Jul 2011 - 12:00am
A friend of mine complained about a restaurant I really like, The Chairman, in Central. She had no problems with the quality of the food but she said that on several visits, the main courses and many of the starters on the set menu were always the same.20 Mar 2011 - 12:00am