When Ichiran opened in July, fans were excited about being able to get Hakata-style tonkotsu ramen without having to fly to Japan. But having to queue, sometimes for three hours, to get in, put off many people. Hopefully, a planned expansion of the premises this spring will reduce waiting times.
In the meantime, however, it's wise to go at a less busy time. I went at 5pm, but since it's open around the clock, early morning might be an even better option.
Although it's been a few years since I tasted this dish in Japan, the rich, creamy pork bone broth, straight noodles, and melt-in-your-mouth char siu are pretty close to what you get at the original location. The experience is the same as at the other branches - they have reproduced the booth-type counters so you can enjoy privacy as you eat. You place your order through the window in front of you and the curtain is closed immediately after your ramen is served. A bell is used to summon the server, or to request a noodle refill (kae-dama).
There's only one type of ramen (HK$89), but you can customise your bowl. The order sheet allows you to choose the degree of the soup's flavour, the texture of noodles, and which additional goodies (such as seaweed, HK$10) to include.
Unless you have zero tolerance for spicy food, the signature red sauce is a must try. Made with a secret blend of more than 30 spices, it gives a nice kick. The soft-boiled onsen egg (HK$12) is another gem.