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What to or­der at Hong Kong’s best-loved ra­men restau­rants.

1. TSUKE­MEN AT SHUGETSU

Shugetsu’s tsuke­men is pos­si­bly the best in town. Made fresh in-store daily, the thick noo­dles have a sat­is­fy­ing bite and are hand-twisted so each strand cap­tures as much dip­ping sauce as pos­si­ble. Be sure to ask for the chicken broth (cooked for at least six hours) to add to the dip­ping sauce for a de­light­ful soup af­ter pol­ish­ing off the noo­dles. 5 Gough Street, Cen­tral | T 2850 6009

2. SHOYU SOBA AT TSUTA

Tsuta is Ja­pan’s first Miche­lin-starred ra­men eatery, thanks in part to its shoyu soba. Its Msg-free dashi is made us­ing whole chick­ens, fresh clams and dried fish, sim­mered for nine hours to cre­ate a clear broth. Giv­ing the dashi an ex­tra kick of umami are a dash each of soy sauce made to a se­cret recipe, truf­fle sauce and black truf­fle oil. Shop 2, G/F V Point, 18 Tang Lung Street, Cause­way Bay | T 3188 2639

3. TONKOTSU RA­MEN AT ICHI­RAN

Served with a se­cret red pep­per-based sauce con­tain­ing more than 30 spices, Ichi­ran’s clas­sic tonkotsu ra­men is highly addictive, with thick, flavour­ful pork bone broth paired with thin, springy noo­dles. The best part? You can cus­tomise your bowl of ra­men ex­actly how you like it, from the rich­ness of the dashi to the level of spici­ness. Shop H & I, G/F Lock­hart House Block A, 440 Jaffe Road, Cause­way Bay | T 2152 4040

4. CHICKEN SOUP RA­MEN AT ZA­GIN SOBA

Za­gin Soba’s creamy chicken soup goes through a froth­ing process to cre­ate a smooth, airy tex­ture. Served with medium-thick ra­men noo­dles, a slice each of sous-vide chicken and pork, and topped with wisps of thin bur­dock crisps, the chicken soup ra­men doesn’t come cheap at $138 a bowl, but you’re pay­ing for ex­cep­tional at­ten­tion to de­tail and a unique flavour you won’t find else­where. 7 Gough Street, Cen­tral | T 2447 1398

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