Restaurant: Tai Hing, arrivals lounge, Hong Kong airport
It’s 07:30 in the morning and I have just landed in Hong Kong for a business trip. Facing me as soon as I pass through immigration is a selection of restaurants serving rice, noodles and more importantly, soup. Hey it’s early, I can’t check in for a while I might as well head straight for a bowl of the good stuff for breakfast.
I choose Tai Hing as they have beef noodle soup on the menu. A big picture showing me what i can expect. Looks good and only around a fiver.
First thing you can taste is the star anise, a constant note through this bowl of soup. The broth is rich and tangy with small beads of oil floating on the surface. There is a slight peppery heat too, in fact, the flavours ride on the pepper. The noodles are chewy and the spring onions add a freshness.
Having purchased our tickets to take is to Macau we had 90 mins to kill. From the mall balcony a logo of a girl holding a steaming ramen bowl was winking at me.
Ajisen Raman is a chain of restaurants and has a vast menu. I normally shy away from places with such a big selection of dishes but I was hungry so I chose the pork Ramen and sat patiently awaiting my soup. It doesn’t come quickly but through the glass window to the kitchen I can see the chefs making the soups fresh. A good omen.
It arrived hot and steaming, having been freshly made. The soft boiled egg smiling at me through slices of pork. Garlic and spring onions float in the milky broth. The noodles are perfect, not too soft.
The broth is tangy with the garlic yet soft and moreish. As the egg yoke slowly bleeds into the broth it changes the flavour very slightly. There is so much wafer thin pork. Its lean and soft. This is a very big bowl of soup.
I really enjoyed it, there is possibly a touch too much garlic for me. But I still ate most of it.