Udon noodles themselves are largely flavourless, which is why the broth they come in is vital to the success of the dish. Snapper serves a lusciously sweet sea bream broth, boiled for ten hours before it is brought to the table. It’s so delicious that you might just find yourself downing the bowl of soup even before you finish the noods. Those looking to kick the seafood flavour up a notch should try the boiled king crab with soup udon noodles ($138) – a grand experience with up a whole king crab for your enjoyment drizzling the crab’s sweetness.
When thinking of Japanese noodles, the first thing that comes to mind for many is ramen, the salty, soupy concoction in a bowl, often adorned with thick slices of pork and an egg for good measure. There is another noodle dish that is equally popular in Japan, but is much less greasy and generally makes for a healthier meal, udon. We feel that this wheat flour noodle, which is usually served in a light broth, deserves more attention. Luckily there are more than a few restaurants around the city that do this easy-on-the-stomach noodle dish very well. Here are some of the best of them. By Hoi Man Yau
RECOMMENDED: Can’t get enough of Japanese food? Check out our list of the best Japanese restaurants in Hong Kong.