So winter finally came in Montreal and this city is driving me nuts with winter blues. It starts getting dark at 4pm and by the time I finish class, the moon is out already. What I crave most during winter is wrapping my tummy with a bowl of sizzling and soupy ramen. Its broth is like a liquid hug. Sadly, we don’t have any good ramen restaurant in town (If you’re wondering what’s my thought on Misoya, my answer is it’s alright) so I’ll have to wait until Christmas for some authentic ramen in Hong Kong. Here is a much belated review of a ramen restaurant in Hong Kong called Tamashii Ramen (魂) that I went with my brother (he’s a surrogate, I’m actually an only child) Jeff this summer!
The restaurant is really small and it can only fit in around 10-12 people, so it’s best to go there with 2 people instead of a large group!
Jeff ordered a bowl of 青龍 (Green Dragon, 99HKD/13 CAD), its soup was made with spinach and pork bone marrow and served with pork belly, half boiled egg, crab meat, seaweed and a bit of caviar. Including spinach in the pork bone marrow soup was a very interesting combination and it’s worth trying, though personally it won’t be my regular! You can also choose the texture of noodles (from soft, medium to hard) according to your preference and add extra ingredients for additional cost.
I had the 太極 (Tai Chi, 89 HKD/12 CAD), the soup made with squid ink and pork bone marrow and topped with crab paste. The soup was not as rich as I expected and I was quite disappointed. I personally prefer the squid ink ramen from Butao Ramen more since their soup is a lot more flavorful. I’ve been to quite a few ramen restaurants in Hong Kong and I would say Tamashii is on an average scale. My favourite ramen places in Hong Kong are Betsutenjin (別多神), Butao Ramen (豚王) and Ramen Kureha (拉麵來).
魂 Tamashii Japanese Noodles
G/F, 18C Sharp Street West,
Causeway Bay, Hong Kong