Yesterday I went back to Butao Ramen since my mom and my friend Elizabeth wanted to try the Black King since I was raving about it. It was also my chance to try the Green King.
That’s my mom sitting on the stool first in line at 11:30 am.
They were a little late opening the restaurant today since they were short handed. There were only two serve staff and the chef in red. They did the usual shouting of Japanese phrases.
These are the thin slices of pork shoulder which the chef dips in hot broth beside it just before serving.
To assemble a bowl of ramen he first places spoonfuls of oil and secret sauces then a big ladleful of tonkotsu pork broth.
Noodles were boiled in water then he gives it a high toss in the air before placing it in the bowl of soup.
I wasn’t fast enough to catch the picture of the noodles in the air and requested he do it slower, thus the smirk.
Since I was happy with my selection my first time at Butao Ramen I followed the same choices on my order sheet.
The Green King had much subtler flavors than the Black King. The taste of the basil was barely there.
Green King HK$90
Be sure to mix everything well specially if you order chili or you will get a shock of heat in the middle of your meal.
I added a lot of freshly ground sesame seeds which added a nice, nutty flavor to the broth.
While I didn’t finish the saltier broth of my Black King I drank all my green tinged broth since all the melted gooey cheese was at the bottom of the bowl.
For the less adventurous I suggest the original Butao King or the Green King which adds a herby twist to the pork broth. For the gourmand go with the Black King and you will not regret the bold flavors of the squid ink. This ends my 2 day Butao Ramen experience. Until my next trip to Hong Kong when I might give the Red King a go.
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