Hong Kong’s latest openings, from chicken ramen to ultra-long tteokbokki

This Michelin-recommended Tokyo spot has arrived in Hong Kong, bringing its viral tori paitan ramen to K11 Art Mall. The broth is the star of the show and is made by simmering chicken carcasses for several hours to create a creamy, rich base packed with collagen. Aside from the original flavour, diners can also opt for truffle, shoyu and matcha versions.

Housed in a 90-year-old, grade-three-listed shophouse in Kowloon, this viral ramen spot draws on Japan’s bushido culture (bushido, or “way of the warrior”, is the guiding principle of the samurai). Expect dishes such as aged chicken Niboshi ramen, where diners can customise the ratio of the soup base, and what’s billed as the world’s first chicken soup pudding, a savoury dessert made with rich chicken broth in place of milk, topped with an aged mirin-based sauce.

With locations in the United States, Australia and across Asia, Korean tteokbokki chain Young Dabang has landed in Hong Kong with an outpost in Sha Tin. Best known for its ultra-long rice cakes (up to 35cm), the restaurant also offers cheese-fried chicken, fried king squid and sot bap (Korean-style pot rice), with drinks such as the Bokbunja beer bomb, a dropped shot of wild raspberry wine in a frothy Terra Beer.