Tsukemen at Shugetsu

You know, I don't remember how I came across Shugetsu. I think I must have read about it in a magazine or newspaper, but I found my way to this small shop on Gough Street. Now, being a part of the Central workforce, I'm a brisk walk away from one of my ramen favorites in town. The wait time varies, but it's more likely you'll get a seat here than at Butao.

This is not the place for thick, tonkotsu stock ramen like at Butao. This place is for Tsuke-men (ramen dipped into a concentrated stock, like eating soba), and Abura Ramen ("oil noodles", ramen tossed in an oily soy sauce with toppings). They serve noodles in broth, but in my opinion, it's not as good as the Tsuke-men and Abura Ramen.

I think the thing that keeps bringing me back to Shugetsu is the fact that they make their noodles on site, and the thicker noodles used in the Tsukemen and Abura Ramen have an unbeatable al dente texture. For the Tsuke-men, you can choose between 100g, 200g and 300g servings, and they're all the same price ($85+10%)! 200g is about right for most people, 300g is good if you're starving. Once you're done with dipping and eating the noodles, they will come around with hot chicken stock to pour into your dipping sauce to turn it into a drinkable broth.

Abura Ramen

The Abura Ramen ($85+10%) is my favorite; despite the fact that I might be tempted by Shugetsu's seasonal noodle, I always end up getting the Abura Ramen. It's topped with Shugetsu's roasted kurobuta pork, bean sprouts, bamboo shoots, spring onion and a raw egg. Think of it like a carbonara, where the heat of the pasta "cooks" the egg lightly and forms a sauce. You can add a bit more soy sauce and vinegar to your taste.
 

Kurobuta Roast Pork

If you can't get enough of the melt-in-your-mouth pork, you can always order a side of it ($48+10%)!

Shugetsu
G/F, 5 Gough Street, Central, 2850 6009

P.S. They do take-out too!