{"id":1039601,"date":"2025-01-06T16:49:19","date_gmt":"2025-01-06T08:49:19","guid":{"rendered":"https:\/\/js.test\/%e3%80%90%e9%a6%99%e6%b8%af%e7%be%8e%e9%a3%9f%e3%80%91%e3%80%8c%e9%ba%b5%e9%ae%ae%e9%86%ac%e6%b2%b9%e6%88%bf%e5%91%a8%e6%9c%88-shugetsu%e3%80%8d%e5%a4%8f%e6%97%a5%e9%86%92%e8%83%83%e6%96%b0%e5%93%81\/"},"modified":"2025-01-06T16:49:19","modified_gmt":"2025-01-06T08:49:19","slug":"%e3%80%90%e9%a6%99%e6%b8%af%e7%be%8e%e9%a3%9f%e3%80%91%e3%80%8c%e9%ba%b5%e9%ae%ae%e9%86%ac%e6%b2%b9%e6%88%bf%e5%91%a8%e6%9c%88-shugetsu%e3%80%8d%e5%a4%8f%e6%97%a5%e9%86%92%e8%83%83%e6%96%b0%e5%93%81","status":"publish","type":"citadela-item","link":"https:\/\/jonathansin.com\/en\/item\/%e3%80%90%e9%a6%99%e6%b8%af%e7%be%8e%e9%a3%9f%e3%80%91%e3%80%8c%e9%ba%b5%e9%ae%ae%e9%86%ac%e6%b2%b9%e6%88%bf%e5%91%a8%e6%9c%88-shugetsu%e3%80%8d%e5%a4%8f%e6%97%a5%e9%86%92%e8%83%83%e6%96%b0%e5%93%81\/","title":{"rendered":"\u7c73\u5176\u6797\u63a8\u85a6\u300c\u9eb5\u9bae\u91ac\u6cb9\u623f\u5468\u6708 Shugetsu\u300d\u590f\u65e5\u9192\u80c3\u65b0\u54c1 – \u5b89\u683c\u65af\u725b\u8089\u51b7\u6e6f\u62c9\u9eb5"},"content":{"rendered":"

\"\"
\nIt\u2019s been a long time since I last wrote about Japanese ramen. The ramen craze in Hong Kong seems to have become something of a routine now; you no longer hear of people queuing for two hours just to eat a bowl. Is it that the ramen isn\u2019t appealing? Probably not; it\u2019s just that Hong Kongers\u2019 fleeting enthusiasm has run its course! I often find myself in the vicinity of the famous Japanese noodle shop \u2018Men-Sen Shoyu-bo Shugetsu\u2019, but it\u2019s been three or four months since I last popped in. I\u2019ve previously tried every dish on the menu\u2014from ramen to tsukemen\u2014but the one thing I\u2019ve always loved at Shugetsu is\u2026
\n<\/a>A type of dipping noodle. I\u2019ve got my own reasons for loving dipping noodles: Zhou Yue serves the best bowl of dipping noodles in the whole of Hong Kong\u2014fragrant, smooth, springy and full of the rich aroma of noodles\u2014something no other noodle shop can match. So whenever I pop in these days, it\u2019s simply for a bowl of soy sauce dipping noodles, with three extra slices of crispy, fatty char siu on the side.<\/p>\n

<\/div>\n

<\/p>\n

Today I tried a delicious new ramen dish called \u2018Angus Beef Cold Broth Ramen\u2019, featuring thin slices of marbled Angus beef simmered in the restaurant\u2019s 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\u2014it really whets the appetite, and the flavour is perfect for the sweltering summer heat. The noodles are just like my favourite tsukemen\u2014made from a blend of Hatsuhisa and Kinran flours\u2014 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\u2019s appetite isn\u2019t at its best and one doesn\u2019t need a lot of calories, these delicate, springy noodles are just the thing. Moreover, unlike tsukemen, this \u2018Angus Beef Cold Ramen\u2019 doesn\u2019t offer different portion sizes such as 100g, 200g or 300g options; it comes in a single 150g portion. There\u2019s no option to have more if you\u2019re still hungry, but I found this portion size just right. When it\u2019s 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 \u2013 whilst not quite of the lowest standard, it was certainly of a rather poor quality, and the standard is very inconsistent.<\/div>\n

These \u2018Angus Beef Cold Ramen\u2019 noodles are delightfully springy, the cold broth is refreshingly sweet and cool, and the beef is rich and flavourful \u2013 I\u2019m sure this will be my new favourite this summer. The cold ramen is available in limited quantities each day; as I write this, I went to Yi Chang at 8 o\u2019clock sharp this evening but couldn\u2019t get a table, so if you\u2019re interested, you\u2019ll need to go a bit earlier.<\/p>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n
Thin slices of Angus beef, braised in our signature soy sauce<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n
The noodles are just like my favourite tsukemen; they\u2019re made from a blend of Hatsuhisa and Kinran flours.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n
The sweet flavour of the onion, the freshness of the spring onion and the crispiness of the tempura pieces\u2014these three small accompaniments greatly enrich the overall flavour profile.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n
Soft-boiled eggs: whilst not quite up to \u2018ninth-rate\u2019 standard, they are still of \u2018sixth or seventh-rate\u2019 quality; the standard is rather inconsistent.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n
Snack: \u2018Thin slices of Angus beef\u2019 \u2013 four slices per plate, $18; quite cheap, really<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Shugetsu, the Fresh Noodle Soy Sauce Workshop<\/b><\/span><\/p>\n<\/div>\n

Average spend per person: $80\u2013$130Address: 5 Gough Street, Central<\/b>
\nMonday to Friday: 11.30\u201320.30,<\/div>\n
Saturdays, Sundays and public holidays: 12:00\u201318:00<\/div>\n

Tel: 2850 6009<\/p>\n

<\/div>\n