The pandemic has really done a lot of damages to the local dining scene with the smaller eateries taking the worst of the hit. Even when the number of confirmed cases is slowly coming down these days, the crowd isn’t interested in returning to some of the restaurants that used to be known for their long queues.
Ichitora Ramen in Wanchai (一虎拉麵 灣仔) is one of those places that used to be packed with customers during lunch hours but with many locals content with having their homemade meals at the comfort of their office, the long lineup which we were accustomed to seeing, is no longer there.
Ichitora’s kitchen is rumored to be helmed by the folks formerly
from Kamitora Tonkotsu (神虎麵商店), a tonkotsu
ramen specialist originated from Osaka Japan. Ironically, they also started off
with their first branch here in Wanchai.
The menu here looks very similar to the one at Butao Ramen (豚王). Red Tora, Black Tora, White Tora, Ebi Tora (with shrimp miso
soup) and Ichitora Special, a deluxe version with extra “toppings”. As a purist
when it comes to ramen, I decided to have their Ichitora, which would be their
best-selling tonkotsu ramen.
Ichitora Ramen (一虎) – The piping
hot Ichitora came with the usual soft-boiled egg, black fungus and barbecued
pork. There was what looked like a dab of chili paste floating on top of the
char siu.
The pork bone based soup was really really good. Very creamy and
great depth of flavors without going over the top, matched well with the
noodles.
The soft-boiled egg, perfect.
The barbecued pork I thought was pretty nice too. Just the right
amount of fat and really succulent. Now, I know well this place always had a
long lineup in front of it during lunch time before the pandemic.
With such a nice tonkotsu ramen, I’m hoping that things will gradually get back to normal for this little ramen shop so more folks could enjoy their delicious ramen.
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