eat well, feel well
NIBBLES News from the dining scene.
Tsuta opens in Hong Kong Tsuta, Japan’s first ramen eatery to receive a Michelin star, has opened its first restaurant in Hong Kong. Queuing time for Tsuta’s flagship restaurant in Japan has been known to hit the five-hour mark, and queues have already started forming at the brand’s new Causeway Bay location. The restaurant only supplies 400 bowls per day on a first-come-first-served basis. The menu is simple: for the ramen, just choose whether or not you want an egg, the quantity of char siu and the ramen broth - either the signature Shoyu Soba (soy sauce ramen) or the lighter Shio Soba (salt ramen). Both options come with homemade truffle sauce. The ramen is freshly made each day in the restaurant. The base is a blend of dashi (soup stock, made with whole chickens, fresh clams, dried fish, simmered for
nine hours each day and MSG free) and a soy base, created according to a special recipe which uses soybeans that have been matured for two years. Wash it all down with a refreshing cup of caffeine-free wheat tea. No.2 G/F V-Point, 18 Tang Lung Street, Causeway Bay, 3188 2639
New happy hour at The Drunken Pot
many may prefer their food served ready-toeat, hot pot is a must-try at least once in Hong Kong. Top tip: don’t wear a white shirt unless you know what you’re doing. $328 per person ($40 extra for free-flow wine and beer; $60 for sake), available at the TST and Causeway Bay locations until August 31. Check the website for serving times, thedrunkenpot.com. For reservations, call 2321 9038 or WhatsApp 9506 1900.
The hot pot restaurant has launched its “Thirty Special Flavours Happy Hour Menu” just in time for summer. Enjoy an array of appetisers plus the new “Best of the Four Nations” hot pot - a selection of four broths: Singapore’s iconic Bak Kut Teh (one of the restaurant’s most popular broths of super-tender pork ribs simmered in herbs and spices); Sichuan-style Numbingly Spicy Soup; Thai-style Green Curry with clams, shrimps, mussels and squid; and Hainan-style Coconut and Chicken Soup. You’ll get about 30 ingredients to simmer in the broth, from shrimps and sliced angus beef chuck, to Kurobuta pork, dumplings, noodles and veg. A good one to do with friends and, although
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