池記，Chee Kei noodle shop, Causeway Bay, HK

Seems like those established noodle shops have become more than serving their iconic noodle.  This renowned one offers fried rice and quite a wide range of Cantonese food.  At first I doubted if their fried rice would be good; so I still ordered their noodle.  However, I had a bite of their fried rice and it's surprisingly good.  Very aromatic with nice shrimp and BBQ pork cubes.  At average, it's better than Tasty Congee.

 

正斗粥麵專家, (Tasty congee/noodle shop), Taikooshing, HK

Tried their congee with salty pork.  The congee base was in a chicken stock; so with the salty pork, the congee tasted a bit too heavily savoury.  The shop also served quite a wide range of dim sum and stir fried dishes.  It seems to be a full scale restaurant.  Tried their vercemilli in soup and I prefer this one to their congee.  Service was pretty good.

 

民園麵家 (Man Yuen noodle shop), Lai Yuen, D2 Mall, Kowloon, HK

Didn't expect much from this noodle shop but good that I got a surprise.  When the noodle and veggie were served on the table, a familiar aroma of beef brisket soup brought back us to kid's time.  

 

Ichiran ramen shop, TST, HK

Finally I could try this branch in HK.  A bit disappointed with the soup base and the condiment platter (noodle at HK$98, and the platter at $68).  The soup wasn't too hot and the pork a bit too chilled.  No wonder it was quite empty even at 1pm on weekend.

 

Authentic

 

Fuunmaru ramen shop, Tsimshatsui, Kowloon, HK

Was told this ramen shop was quite good on Mody Road, Tsimshatsui.  It moved from Wanchai to Tsimshatsui lately.  Ordered their signature ramen in pork bone with dried fish soup.  The soup base was quite thick.  Suggest to get a side order of veggie.  The waiter recommended to try their house fried chicken at just HK$15.  It was quite nice and good to clear up the thickness taste of the soup.

 

Ichigen ramen shop, Central and Wanchai, HK

This ramen shop originates from Susukino of Sapporo.  Their signature shrimp soup noodle is the only item they offer - a very unique Japanese way of specializing in one cooking to serve.  It's surprising to see 3 big branches they landed in HK, in Central, Wanchai and Tsim Sha Tsui.  The soup base was quite impressive but I couldn't take too much of it due to potential allergy from shrimp's head.

I somehow think of the Filipino crew of CX.  She was so excited to talk about this noodle soup and enjoyed so much a hearty hot soup in Hokkaido.  Wish that she is doing well and safe during this hardest hit to the travel industry, as well as all others to make it thru'...

一份關懷的傳承 - 雲南過橋米線, 昆明，雲南

當年娘子為了送上一碗熱烘烘的湯麵給寒窗苦讀的丈夫，想出在熱湯上放一層油作保溫。 看似簡單的點子，就這樣成了家傳户曉過橋米線。 

金玡居 (Jin Ya Ju) noodle shop, Qing Dao, China

It seems mashed garlic is quite commonly used in a lot of cold dishes or dumpling dip sauce.  Had a chilled cucumber, tomatoes marinated in dried plum sauce, noodle in chicken broth (Hong Kong style), five spice pork chop and beef noodle soup (Taiwanese style).  The chicken broth was boiled in long hour, with a big stewed dried mushroom, and a dish of grilled pork on the side.  The beef noodle soup was quite impressive.  We "cleaned" all the dishes below.

Tong Smith Siamese boat noodle, Emquartier, BKK

Tried this shop in another branch but that wasn't too nice.  This branch is way too different.  Nice (but very thick) soup base.  Though it's a bit pricey for a noodle soup at around THB150-190, the quality of the ingredients used was of high standard, e.g. fresh selected meat used.  

米廳 (Meeting), noodle shop, Shanghai

The name of this place sounds a bit interesting in English - Meeting, which spells from the romanization of the Mandarin of "Rice Room".

We waited for about 20 minutes and noticed that the chef freshly made the noodle.  It's worth the waiting.  Always find it so nice for freshly cooking the food.

Kang, noodle soup, Siam Center, BKK

Noticed the male chefs cooking in the open stall often look at their phones.  When the noodle was served, I could feel it's just lukewarm.  Then the shrimp and mantis shrimp were already a bit dried out due to its prolonged time after shell-off.  The shrimp paste pork was disappointing too.  This told expanding with more branches is quite risky.