Restaurant review: Ebi Kin Ramen in SoHo – souped up delights
Excellent seafood broths, noodles made to order and tasty snacks make this ramen shop a winner
Going against the popularity of tonkotsu ramen, which uses as its base a strong broth of long-simmered pork bones, a new Japanese ramen restaurant in Central is making their stock from shrimp and crab. Ebi Kin Ramen opened in 2014 in Tsukiji, Japan, where the world-famous seafood market is located. The Hong Kong shop is their first overseas outlet.
The Japanese chef uses sweet shrimp to make the soup, roasting the heads then putting them into boiling broth together with pig bones and chicken feet. We tried the Japanese spring onion ramen
(HK$85) with the shrimp broth, pork fillet, egg, dried shallot and seaweed. The soup with heavy shrimp taste is an absolute delight, and we drank every drop of it.
The noodles at Ebi Kin are made on machines imported from Japan. Customers can choose the thickness and hardness of the noodles.
Ebi Kin Ramen On Lok House, 39-43 Hollywood Road, SoHo, tel: 2815 1533.
Open: 11.30am-10.30pm