To set themselves apart from the ubiquitous tonkatsu (pork bone broth) style ramen, many new ramen shops are specialising in seafood.
Ton Kun Ramen.
The latest to jump on the seafood bandwagon is Ton Kun Ramen in Causeway Bay. Not surprisingly, the seafood ramen is more expensive than tonkotsu styles, but they’re topped with generous amounts of shellfish.
We ordered the Japanese white clam ramen (HK$158), which had a plentiful portion of fresh, fleshy, large clams.
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Sea urchin ramen (HK$198) had a broth that was sweet and strong with clam and chicken flavour, and the uni was fresh and briny.
The pine crab ramen (HK$298) came topped with a 1kg Hokkaido snow crab, its thick legs overflowing the bowl. The broth, made from crab, clams and pork bones, was strong and rich.
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In addition to the three seafood offerings, there is also tonkatsu (HK$98) and miso (HK$108) ramen.
Miso ramen.
The miso ramen uses a tonkotsu broth made from boiling pig bones with chicken feet, sea tangle and dried fish for 12 hours. The chashu pork slices had been slow-smoked and were delicious and not fatty.
