Offering a mix of well-executed classics and fusion-inspired alternatives, Butao Ramen has seven outlets all across town. A savoury pork bone broth is the base for all the variations – the signature tonkotsu ramen, the Black Bomb, with black garlic, squid ink, and minced pork, and the fiery chilli-infused Red King. All are served with Hakata-style thin noodles. For the willful betrayers of all things sacred, The Green King is a fusion of the Western flavours of olive oil, fresh basil and Parmesan with a traditional tonkotsu broth.
They say in Hong Kong that you’re never more than a few streets away from a steaming bowl of freshly made noodles. Well, actually no one says it, but it’s true. Once you’ve sampled the best laksa, slurped up the finest bowls of boat noodles and visited the best pho restaurants in the city, it’s time for arguably the mother of all Asian noodle soups – ramen.
RECOMMENDED: Over noodles? Try sushi, tempura and more at Hong Kong’s best Japanese restaurants instead.