(5 Gough St, Central, Hong Kong)
The first thing I did upon touching down in wonderful Hong Kong was to text a friend: "Best Ramen in HK?". His reply: "Shugetsu".
We headed over from Kowloon on the star ferry and walked a fair few blocks until we hit Gough Street only to see a large crowd gathered outside waiting to be seated. We put our names down on the list and headed out to drink some beer while we waited. The expectation was growing. Finally after about a 30 minute wait we were ushered in to the back where the 5 of us could all sit together. Having read that they make their own noodles, and use a base-sauce for their broth which is fermented for 18 months in a 100 year old wooden basket just added to the curiosity.
It did not disappoint.
Rich, deep, flavoursome soup, great noodles, perfectly executed meat, and a 6 minute egg. No wonder they are in the Michelin Guide. If you are in Hong Kong be sure to check out this spot before the lines start getting even longer.