Tsukemen Gyorai

Kumamoto’s popular tsukemen (dipping ramen) restaurant, Tsukemen Gyorai, has opened its first international branch in Hong Kong. They’re best known for their balanced, rich, yet refreshing broth, a unique feat in the ramen industry. The tsukemen broth starts with 50kg of pork bones, pig trotters, ribs, chicken bones, and chicken feet – all of which get crushed to release flavours during the cooking process. After the stock has boiled for a day, the chefs add a rich fish essence – made from sardines, mackerel, anchovies, and bonito – along with homemade spicy miso, onions, garlic paste, and ginger to balance the richness of the bone broth. Aside from its tonkotsu and fish ramen, diners at Tsukemen Gyorai can slurp up the restaurant’s signature curry tsukemen, or the mega spicy version if you like your food fiery hot.