My favorite ramen in Hong Kong! I have been eating here since years ago and when I went last week, the taste is still similar with what I remember, even better! So I could say that they really keep their standard high.Original, limited king (seasonal product, this time is togushima king), and red king, I tried all of them. But somehow the original is always the one that wins my heart.

Trip Gourmet Awards 2023

Butao Ramen (Wellington Street)

Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

Trip Gourmet Awards

Top 53 Fine Dining 

Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

Since its opening in September 1963, it has maintained a traditional British design. Many restaurants in the hotel such as Wenhua Yifang, Wenhua Hall, Cafe Causette, Clippers Gallery, Thousand Days Bar, Captain Bar, Wenhua Cake Shop, etc. are all famous shops that everyone knows.

Just finished the renovation, it is still the classic of the classic. Although the restaurant has changed its policy and no longer uses dairy products and reduces the use of refined sugar and salt oil, the taste is still close to the past, or the seasoning can be more refined.

It may be related to the selected dishes. The overall taste feels lighter and the taste is not as amazing as before. ⁡ Recommended suckling pig for pork roast, suckling pig has removed excess fat paste, the entrance is crispy but not greasy, very delicious! The roast is thinner than the teaching. Although the meat is still soft, the outer layer lacks the previous burnt fragrance and sweet taste, and it feels light. ⁡ There are also fish soup with lobster balls and plum beef ribs. Most of the light routes, the dishes have rice fragrant, and I don&#39;t like the feeling of rice soup sticky like a paste.

Top 14 Restaurants for Views & Experiences

Love their pre-dinner bread very much. Two flavors of bread paired with two flavors of butter sauce. Hungarian beef soup is delicious although shallow at night, and the beef inside is very cooked.

算是香港最好吃的拉面店之一了，跟一兰并驾齐驱，不定时都会推出一些新口味，想去吃的，一定要错开用餐时间，里面位置不多，可以选择不同的汤底，面条的软硬度，还可以选择加个溏心蛋，布丁和饮料，汤底足料，味道香浓，适合不同类型的客人，就是用餐速度要很快，都没有时间好好品尝。

It is one of the best ramen shops in Hong Kong. It is in line with Yilan. Some new flavors will be launched from time to time. If you want to eat, you must stagger the meal time. There are not many places inside. You can choose different soups. The softness of noodles, you can also choose to add a heart egg, pudding and drinks. The soup base is full of flavor, suitable for different types of guests, that is, the meal speed is very fast, and there is no time to taste it.

来试试人气拉面&mdash;&mdash;豚王，以浓郁的豚骨汤底驰名，除咗豚王、赤王、黑王及翠王四款口味拉面，Off Menu亦有海老王及元气王供应。星期一至六:11:00-23:00，星期日休息。店铺不大，人多的时候要排队等位。等待的时候店员会贴心的派发填落单纸比你事先选择吃咩面。供应的分别有：「豚王」、「黑王」、「赤王」和「翠王」。&nbsp;&nbsp;&nbsp; 「豚王」是最原汁原味的猪骨汤底拉面，是第一次离最好是先试吃「豚王」，然後再根据人个口味，品尝其他款式的拉面。&nbsp;&nbsp;&nbsp;&nbsp;「黑王」是以「豚王」的汤底为本，再配以特制的香味油而成，「黑王」的乌黑色香油系采用秘传黑酱同新鮮的墨鱼汁和蔬菜混合而成。&nbsp;&nbsp;&nbsp;&nbsp; 「赤王」是以「豚王」的汤底為本，加上日本制的熟成味噌同秘制的辣味粉香料而成，赤王的酱汁是以麻油制造的鲜味辣酱油而制成的。&nbsp;&nbsp;&nbsp; 「翠王」系最贵的。是用橄榄油混入了巴西叶，再加几种其他蔬菜而成，再加上浓浓的芝士，是款比较迎合西方食客口味的「非正宗」日式拉面。另外仲有「海老王」同「元气王」。「海老王」浓郁的豚王猪骨汤底，上面加了大量樱花虾，使汤底更鲜甜惹味。「元氣王」浓郁的豚王猪骨汤底再配咖喱，汤底都系辣的。

Come and try the popular ramen-gulp king, famous for the rich dolphin bone soup base, in addition to the four flavors of ramen-gulp king, red king, black king and green king, Off Menu also has sea king and vitality king supply. Monday to Saturday :11:00-23:00, Sunday rest. The store is not big, and there are many people to wait in line. While waiting, the clerk will send out the filling paper more intimately than you choose to eat noodles in advance. The supplies are: &quot;King of the dolphin&quot;, &quot;King of the black&quot;, &quot;King of the red&quot; and &quot;King of the green&quot;. &quot;King of the guinea pig&quot; is the most authentic pig bone soup base ramen, is the first time away from the best to try the &quot;King of the guinea pig&quot;, and then according to the taste of people, taste other styles of ramen. The Black King is based on the soup base of the &quot;King of the Dolphin&quot;, and is made with special flavor oil. The black King&#39;s black sesame oil is made of secret black sauce mixed with fresh ink sauce and vegetables. The &quot;King of the Red King&quot; is based on the soup base of the &quot;King of the Dolphin&quot;, plus the Japanese cooked flavored oyster and secretly made of spicy powder spices, the sauce of the Red King is made of the delicious spicy sauce made of hemp oil. The &quot;King of the Red King&quot; is the most expensive. It is made from olive oil mixed with Brazilian leaves, and several other vegetables, plus thick cheese, which is a &quot;non-authentic&quot; Japanese ramen that caters to Western diners. In addition, there are &quot;King Hai&quot; and &quot;King of Vibrancy&quot;. The rich pig bone soup base of the &quot;Sea Lao Wang&quot; is added with a large number of cherry shrimps to make the soup base more sweet and sweet. The rich pig bone soup base of the &quot;Yuanqi Wang&quot; is also served with curry, and the soup base is spicy.

周日11点才开门，昨天晚上的告示没换掉，说拉面卖完了，害我被小伙伴骂了一顿。想想也不可能，还没开门好不好，不然还营业毛线。点了豚王和赤王，赤王就是比豚王多了一坨辣肉末，汤头更辣。叉烧，一份选的腩肉，一份肩肉，腩肉肥，肩肉精。面条选的普通。实话说，叉烧比一兰好吃，面条比一兰差远了，太软了，略糊，量倒是大的。汤头的话，更有千秋，一兰比豚王清淡些，虽然都很鲜美，豚王的比较稠厚。溏心蛋也好吃。ps:只有现金，店虽小，但是有个厕所。位置的话在上环和中环之间，靠近半山电梯。

The door opened at 11 o&#39;clock on Sunday. The notice last night was not changed. It was said that the ramen was sold out, which made me scolded by my friends. It&#39;s impossible to think about it. It&#39;s not good to open the door yet, otherwise it&#39;s still open for business. Ordered the dolphin king and the red king, the red king is a lot more spicy meat than the dolphin king, and the soup head is more spicy. Fork roast, a selected stew, a shoulder meat, stew fat, shoulder meat essence. The noodles are ordinary. To be honest, the roast is better than Yilan, the noodles are far worse than Yilan, too soft, slightly paste, and the amount is large. The soup head is more autumnal, Yilan is lighter than the dolphin king, although it is very delicious, the dolphin king is thicker. The heart egg is also delicious. ps: only cash, the store is small, but there is a toilet. The location is between Sheung Wan and Central, close to the mid-level elevator.

工作日午餐时间，豚王门口排着长队，估计大部分是周围的上班族。日式拉面店空间都比较小，等位等了半个多小时。排队时，看着中环狭窄的街道，拥挤的车流，忙碌的行人，陡峭的坡度，却对这样的画面非常有感情。点了黑王，豚王，赤王。可以选择个人口味，也可以勾选厨师推荐。配菜点了豚王饺子，溏心蛋，还有甜品杏仁豆腐。赤王因为是辣的，我没吃，无法评价。黑王和豚王，味道都非常好，汤底浓郁，面条口感也很棒，溏心蛋真的超级赞。总体很不错，国内的还没吃过，不知道味道一样不一样。

During lunchtime on weekdays, there was a long queue at the door of the dolphin king, and it is estimated that most of them were office workers around. The space of the Japanese-style ramen shop is relatively small, and the waiting position has been waiting for more than half an hour. When queuing, looking at the narrow streets in Central, crowded traffic, busy pedestrians, steep slopes, but very emotional about such a picture. Ordered black king, dolphin king, red king. You can choose personal tastes or check the chef&#39;s recommendation. The side dishes were ordered with guinea pig dumplings, heart eggs, and dessert almond tofu. The red king is spicy, I didn&#39;t eat it, I can&#39;t evaluate it. The black king and the dolphin king taste very good, the soup is rich, the noodles taste great, and the heart egg is really superb. Overall very good, the domestic has not eaten, I don&#39;t know the taste is the same.

香港豚王，据说每天中午11点开门,每天做200碗,卖光为止,虽然每碗面卖90港币,还是很多人慕名而来.菜单上四种面:黑王,豚王,翠王,赤王.可以自己选择加料，透明厨房里，师傅正在里面忙碌,好似流水线,汤底，一路流水线快速成功。面端上来.喝一口汤味很浓,料很足,鲜美异常.一碗面一般都会吃的干干净净，因为分量并不是非常大

Hong Kong Dolphin King, it is said that the door opens at 11 noon every day, making 200 bowls every day, until sold out, although each bowl of noodles sells 90 Hong Kong dollars, many people come here. Four noodles on the menu: Black King, Dolphin King, Cui Wang, Red King. You can choose to add materials yourself. In the transparent kitchen, the master is busy inside, like a assembly line. The soup base, the assembly line is quickly successful. The noodles are served. Drinking a mouthful of soup is very strong, the ingredients are very good, and the delicious is abnormal. A bowl of noodles is generally clean, because the portion is not very large.

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Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

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Butao Ramen (Wellington Street)

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