米其林推薦「麵鮮醬油房周月 Shugetsu」夏日醒胃新品 - 安格斯牛肉冷湯拉麵

Today I tried a delicious new ramen dish called ‘Angus Beef Cold Broth Ramen’, featuring thin slices of marbled Angus beef simmered in the restaurant’s signature soy sauce. The cold broth is made with Japanese bonito flakes and soy sauce, offering the subtle sweetness of the bonito alongside a faint soy sauce aroma—it really whets the appetite, and the flavour is perfect for the sweltering summer heat. The noodles are just like my favourite tsukemen—made from a blend of Hatsuhisa and Kinran flours— whilst regular tsukemen typically uses thick No. 22 noodles, the cold soup version is made with slightly thinner No. 16 noodles, approximately 0.9mm in diameter. Although they are somewhat thinner, they still retain their signature smoothness, springiness and rich wheat aroma. In summer, when one’s appetite isn’t at its best and one doesn’t need a lot of calories, these delicate, springy noodles are just the thing. Moreover, unlike tsukemen, this ‘Angus Beef Cold Ramen’ doesn’t offer different portion sizes such as 100g, 200g or 300g options; it comes in a single 150g portion. There’s no option to have more if you’re still hungry, but I found this portion size just right. When it’s served, the chef sprinkles the cold broth with onion, spring onion and tempura bits. The onions are sweet, the spring onions are fresh, and the tempura bits are crispy; these three small garnishes greatly enrich the overall complexity of the dish, really adding the finishing touch. My biggest disappointment, however, was the soft-boiled egg – whilst not quite of the lowest standard, it was certainly of a rather poor quality, and the standard is very inconsistent.

The noodles are just like my favourite tsukemen; they’re made from a blend of Hatsuhisa and Kinran flours.

The sweet flavour of the onion, the freshness of the spring onion and the crispiness of the tempura pieces—these three small accompaniments greatly enrich the overall flavour profile.

Soft-boiled eggs: whilst not quite up to ‘ninth-rate’ standard, they are still of ‘sixth or seventh-rate’ quality; the standard is rather inconsistent.

Snack: ‘Thin slices of Angus beef’ – four slices per plate, $18; quite cheap, really

Shugetsu, the Fresh Noodle Soy Sauce Workshop

Average spend per person: $80–$130Address: 5 Gough Street, Central
Monday to Friday: 11.30–20.30,

Saturdays, Sundays and public holidays: 12:00–18:00

Address. Ground Floor, 30 Hoi Kwong Street, Quarry Bay
Monday to Friday: 11.45–20.45
Saturday: 11.45–18.00
Closed on Sundays and public holidays