In real life, I do discuss food exactly like how I write in my food review articles. As always my food reviews are scored only on what I've tried and the service expected of that type of establishment.
Published March 28th 2013
How eating good ramen can make Misocool
A good ramen restaurant in Hong Kong? Big whoop, they're a dime a dozen. Everyone has their own recommendations and the competition is fierce. What makes Misocool so special? It's a good ramen chain restaurant.
It has a minimalist, modern look with a basic neutral colour scheme. The interior is a mix of furniture. Most restaurants feature white sofa seating along a wall with wooden tables and plastic/metal chairs that section it off. A scattering of tables and a dining hall table or round tables with single-seat sofa chairs. Very bright, with artsy photography displayed (described as artsy because someone's bottom is on display).
Besides from a variety of choice, what keeps me coming back is the wonderful execution. Served in black mortar-like ceramic bowls which a bit too heavy, the noodles are never soggy. For those who are confused, there is a crucial threshold to how long any type of noodle can be immersed in water/soup. Cook for too long and the noodles lose their texture. They're not as elastic due to soaking up too much liquid.
Soft shell crab with the magnum opus. The ramen pictured had soup which was slightly overcooked, however everything tasted the same as the first time I had tried it.
I have previously tried the Chashu ramen and scallop ramen. The chashu (Japanese take on Cantonese style barbeque pork or char siu) was delicious, good for 'Japanese' char siu, while the scallop ramen contains decent sized scallops with that sweet taste of freshness.
However even these two offerings pale in comparison to the Hokkaido milk seafood soup squid ink ramen. The magnum opus of the menu, it creatively combines many of my favourites. Seafood delights include scallops, prawns, Japanese fish ball and mussels. The ramen noodles are a beautiful black colour, beautifully offset by the white soup and vegetables.
Visually appeasing, however I was sceptical of the Hokkaido milk in the soup. Would it simply taste like noodles in gourmet milk, too overpowering to gulp down in quick succession? For a skeptic such as myself, who considers the soup noodles come in simply a medium to eat out of, I was pleasantly surprised. A refreshing combination of that unique Hokkaido milk flavour with a hearty soup taste I would expect of a pork-based soup. Same standard of flavour as the first time I tried it.
I also had some super crunchy fried soft shell crab and mango juice. Another pleasant surprise, as it was not juice from a carton. Real pieces of mango blended into a frothy, thick juice topped with more chunks of mango. A reliable source says that it can rival a mango juice from the Philippines, the land of mango.