Tuesday, December 10, 2019

It’s all in the broth

Jul 04. 2019
The cosy interior of Ramen Cubism is predominantly wood, underlining the sense of natural, fresh, and authentic ingredients sourced from environmentally friendly places.
The cosy interior of Ramen Cubism is predominantly wood, underlining the sense of natural, fresh, and authentic ingredients sourced from environmentally friendly places.
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By THE NATION

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To celebrate the expansion of his brand, the trendsetting Ramen Cubism, Japan’s celebrityramen champion Hayashi Takao is introducing aunique “twin-bowl” menu to Hong Kong.

Now available at Ramen Cubism, the Eden Shio ramen collection is inspired by the phrase "The Forbidden Salt". The most popular dish sold at Hayashi’s newly opened Ramen Purism in Osaka, the collection is served in hand-crafted "Figure of 8" bowls and features “The Eden Land” (Hot) and “The Eden Sea” (Cold), the latter a ramen dish best to enjoy in the hot summer months and made with the freshest seafood.

With a light ‘umami’, the Eden Land salt-based sauce blends from four types of shellfish, scallops, clams, Hokkaido squids, dried scallops, artisan sea salt, sake, seaweed, considered the oldest form of ramen seasoning. 

 

The cosy interior of Ramen Cubism is predominantly wood, underlining the sense of natural, fresh, and authentic ingredients sourced from environmentally friendly places. 

Topped with a juicy 10 cm-thick slice of roast pork belly, with bowls designed by a Kyoto ceramic specialist, the new ramen extravaganza is priced at HK$138 (Bt540), with only four servings of the unique twin bowls available every hour. Single hot or cold servings are also available, priced at HK$98.

The novelty concept is additionally ‘instagrammable’ because lucky diners also have the opportunity to buy another rarity – his new aromatic Majimori-Style Hayashi Cup Noodles with secret spices, which sold out in Japan within a month of launching the first batch of 100,000. Three hundred cups were put aside for Hong Kong, and are now reserved exclusively for customersspending HK$300 – for an extra HK$25, with a limit of just two.

 

Chef Hayashi Takao

 

New snacks are also being offered as part of the evening menu and include Hand-made Japanese Radish Pickle with Pomelo, Sliced Pork Belly with Miso and Scallops and Hand-made Crispy Sweet Potato Ball.

Having attracted a cult following since opening in Hong Kong in January, a second branchwill be launched in Tsim-Sha-Tsui in September.

 

The Eden Shio

 

“From the start, we envisioned Wellington Street as the flagship for an international brand, and the plan has already moved into top gear due to overwhelming popularity, with Macau and mainland China now on the radar,” said collaborating partner Eric Ting, chief executive of Hong Kong’s Bird Kingdom Group, renowned for putting Lai Chi Kok’s D2 Place on the dining map.

 

Majimori-Style Hayashi Cup Noodles

 

To launch the opening campaign for Ramen Cubism’s expansion to Tsim-Sha-Tsui, ‘teaser’ tasting of the brand’s specialties is being promoted at Bird Kingdom’s D2 Place Japanese restaurant UMAI until July 18. Featured ramen include the signature Premium Cubism and Sea Soy Soup.

 

The Eden Sea (Cold)

 

Famed for his soup bases, Chef Hayashi, 31, shot to fame in Japan for handcrafting culinary creations from prized, specially-selected ingredients at his flagship restaurant ‘Original Ramen Style Hayashi’ in Osaka, which still sees daily queues of up to 100 patient diners. Ramen Purism in Shinsaibashi proved equally popular with the launch of his new ramen broth bases and twin-bowl ramen concept.

 

The Eden Land (Hot)

 

Named after the early 20th-century art movement pioneered by Pablo Picasso, Ramen Cubism’s Wellington Street venue is immediately recognisable by a graffiti mural on the street wall by Russian artist Sergei Rozhnow. Merging vivid images of historic ramen masters and the two celebrity chefs with Japanese anime characters, the vibrant mural is inspired by parallels between the influential creativity of cubism art and minimalist simplicity of Japanese culture.

 

Hand-made Japanese Radish Pickle with Pomelo, top, Hand-made Crispy Sweet Potato Ball, middle, and Sliced Pork Belly with Miso and Scallops, bottom

The cosy interior of Ramen Cubism features a predominant wood finish, invoking the sense of natural, fresh, and authentic ingredients sourced from environmentally-friendly places. The authentic ambience is amplified by Japanese pottery specially commissioned for the chefs’ signature noodles marrying traditional cooking technology and innovative ideas – bringing a one of a kind ramen comfort food experience to Hong Kong.

The dishes creating the biggest buzz on social media are headlined by Premium Cubism – White Broth (HK$118), an extra-hearty larger option of a regular HK$88 version, especially renowned for Chef Hayashi’s signature slow-cooked pork belly and a half soft-boiled egg in a secret recipe broth.

 

Ramen Cubism is in the basement of Yuen Yick Building, No 27-29 Wellington Street, Central, Hong Kong. It opens from Sunday to Thursday, 11am to 11pm and Friday to Saturday, 11am to midnight; Payment can bemade in cash as well as with Octopus, Alipay and WeChat Pay.

Find out more at www.facebook.com/ramencubismhk/, or www.instagram.com/ramencubism/

 

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