Shugetsu 周月

A hot summer afternoon, looking for ramen. Interesting! hot + hot!  The most famous one, Butao Ramen, was already with a long queue.  A half-hour wait?  No way.  Then heading for another one, Shugetsu 周月.  It turned out to be a nice dining experience.

The best selling dishes are Tsukemen 沾麵.  One dip the ramen into a very concentrated soy braised soup served with bamboo shoot and pork.  Why soy?  Because it is what the restaurant focuses on: fresh homemade noodle and gorgeous soy sauce.  The noodle is thick, best to be coated with the sauce and let it fly / swim in the mouth.  A good trial  :).  The other choice of Tsukemen is scallop oil.  Some people like it but not all. 

The onsen egg was cooked with soy sauce.  The yolk was cooked to a just condensed stage.  Yolk and soy fragrance.  Super!

The restaurant is small.  Benches on the two sides, all extened to the end of the little place.  Staff was friendly.  It's good to sample a new way of enjoying noodle, tsukeman.  Expect to pay around HK $100 a noodle. 

The noodle machine is shown upfront at the entrance, something that the restaurant is very proud of.

G/F, No. 5 Gough Street, Central 中環歌賦街5號地下