top 1
0 1398837
Copyright © 2022 LOCALIIZ | All rights reserved

Hong Kong’s best ramen restaurants

By Annette Chan 15 October 2020 | Last Updated 20 April 2022

Header image courtesy of Nagahama No. 1 (via Facebook)

Originally published by Annette Chan. Last updated by Annette Chan, Nicole Hurip, Jen Paolini, and Gabriella Lynn.

Ahhh, ramen. While it seems like an age ago that the ramen craze set Hong Kong’s restaurant scene on fire, we’re happy to report that the city’s love affair with these delicious noodles has stood the test of time, unlike other food fads that have come and gone (e.g. soufflé pancakes and rainbow foods, to name a few). 

Nowadays, Hongkongers are even more spoiled for choice, with soup options expanding from the reigning Hakata-style tonkotsu (豚骨ラーメン; pork bone broth) to creamy tori paitan (鶏白湯; chicken bone broth), delicate seafood broths, and more. Here are our top picks!

food 2
1 3547455
Photo: @ramenrascal (via Instagram)

Nagahama No. 1

This 12-seater restaurant on a quiet Central side street might look unassuming, but it’s one of the best examples of tonkotsu in town that manages to stay balanced and non-greasy without losing on richness or complexity.

There are quite a few options on the menu, but you can’t go wrong with the classic number one ramen ($105), which comes with chashu (チャーシュー; roast pork), seaweed, black ear fungus, spring onion, and an egg.

If you’re particularly partial to chashu, we’d recommend the roast pork ramen ($98), which comes with extra meat (fatty and lean cuts) that has been roasted to perfection. All noodles come with a side of Nagahama No. 1’s famous spicy beansprouts, which add a welcome tanginess and crunch to the meal.

Nagahama No. 1, 14 Kau U Fong, Central | (+852) 2323 6115

Zagin Soba

Not all ramens are created equal; certainly, not all chicken paitans are created equal. Though there are two major contenders in our books for this underrated ramen—Kane Tsuru and Osakan export Zagin Soba—Zagin Soba has inched ahead of the former with its extra frothy “cappuccino” style soup, which is agitated with a whisk just prior to serving in order to achieve its signature consistency.

On the regular menu, you’re limited to just three noodle options here: regular tori paitan ramen ($138), ramen in seafood and chicken broth ($138), and tsukemen with chicken soup ($148). There are seasonal items to choose from as well, should you be feeling more adventurous. With its creamy, moreish soup and chashu topping, the signature tori paitan reminds us of a lighter, soupier take on spaghetti carbonara.

Each bowl of ramen comes with freshly fried burdock chips, which is a welcome change from the menma (メンマ; fermented bamboo shoots) that’s typical with tonkotsu. You can also order a side of smoked onsen egg ($15) to go with your order, or some juicy fried chicken ($48).

Zagin Soba, locations across Hong Kong

Photo: @aandmdiary (via Instagram)

Ramen House Konjiki Hototogisu

Having trouble choosing between all these different broths? We’ve got just the thing. Michelin-starred Ramen House Konjiki Hototogisu is famed for its “triple soup”—a complex, flavourful broth that’s made with pork, fish, and Hamaguri clams.

Regardless of the type of ramen you order, each bowl is invariably topped with diced mushrooms, finely chopped herbs, and crunchy bacon chips, which is reason enough to give this place a shot, in our opinion.

- Try the oyster-based ramen at their branch in Causeway Bay

Ramen House Konjiki Hototogisu, locations across Hong Kong and Kowloon

You may also like these stories 👇

Photo: @ordinaryhkfoodie (via Instagram)

Ebisoba Ichigen

If you’re a lover of all things prawn- and shellfish-flavoured, you’ll find the aroma at Ebisoba Ichigen “shrimply” irresistible. Dad jokes aside, this Sapporo restaurant chain is a godsend for seafood fans—the broth for their signature ramen is fortified with amaebi (あまえび; sweet shrimp) essence, oil, and soy sauce, while the bowl is topped with ground prawns and crunchy prawn tempura.

For something a little different, try the Hong Kong-exclusive ebi mazesoba ($88), which is a dry stirred noodle dish topped with chashu, amaebi tempura, seaweed, and an onsen egg.

-free birthday ramen from 28/7 to 28/8 (companions of birthday guests get 20% off)

Ebisoba Ichigen, locations across Hong Kong

Photo: @audrey.eats (via Instagram)

Maru De Sankaku

This sister restaurant to Zagin Soba has proven to be incredibly popular, with people forming a queue down Aberdeen Street for its rich madai paitan (鯛白湯; red sea bream bone broth) ramen ($138) at as early as 12 pm. Only 150 bowls of the rich white broth are available every day (double check not sure if thats still true), though people who enjoy lighter flavours will be pleased to hear that the ramen with clear madai broth is available all day.

Like Zagin Soba, the noodles here come topped with freshly fried burdock chips and a smoked onsen egg, though Maru De Sankaku also serves its noodles in clear broth with a crunchy morsel of fried fish skin, which provides a delightful textural contrast to the meal.

Maru De Sankaku, locations across Hong Kong

Photo: @jebread (via Instagram)

Bari Uma

If you get some perverse pleasure in joining massive queues (see also: Don Don Donki), then you may as well get a delicious bowl of freshly made noodles at the end. Bari Uma, a famous ramen chain from Hiroshima whose name translates to “super tasty,” has five branches across Hong Kong, all of which attract long, snaking lines during peak hours.

There are some interesting variants—including the marinated Hiroshima oyster ramen ($128) offered for a limited time—but the signature is the “super-rich” pork bone broth, which is finished with tamari (たまり; dark, rich soy sauce) and complemented by rustic thick-cut chashu ($85).

Bari Uma, locations across Hong Kong

You may also like these stories 👇

Metro Tonkotsu Base

Butao Ramen


food 2
1 3547455

Annette Chan

Senior editor

Annette is an editor and copywriter with a lifetime of experience in hunting out the most interesting, odd, and delightful things about her beloved home city. Having written extensively about everything from food and culture to fashion, music, and hospitality, she considers her speciality to be Hong Kong itself. In her free time, you can find Annette trying out new dumpling recipes or playing Big Two at her favourite local bars with a cocktail in hand.