Since our trip to Hokkaido in February this year, A and I have been trying to perfect the ni-tamago recipe. A fellow food blogger Chubby Hubby had helpfully posted a recipe which we tried out a few times.
But sometimes you just want to have it without the rigamole of cooking it. Mist, an up market ramen restaurant in Hong Kong (is that an oxymoron?) gives this satisfaction.
It's the only place in Hong Kong so far where I've had ni-tamago cooked properly, a soft boiled egg marinated with the yolk still gooey inside. Apparently the ingredients have been sourced from all over the place, with the eggs from Toyama and soy sauce from Chiba. Well whatever it is, it works and the broth is flavoursome and the ramen tastes ... as good as ramen has ever tasted.
The menu is not cheap at around HK$100 per bowl of ramen but I think its worth every penny. Try their ramen sushi as well, it's an interesting take on sushi ... who says you can't make sushi out of anything other than rice?
Mist
4 Sun Wui Road, Causeway Bay, Hong Kong
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