A new take on Hong Kong-style ramen! Try the ginseng chicken soup!

I've had this place before at Metroplaza in Kwai Fong and I think it's quite innovative to try Hong Kong-style ramen with a Japanese twist. 🍜 Popular dishes include Huadiao Drunken Chicken, Pepper Pork Tripe, and Sze Kou Sze Noodles, all signature ramen dishes that incorporate local elements. 👂🏻 I heard there are plans to expand into Japan, so I absolutely support bringing Hong Kong flavors abroad. 🫡 The limited-edition ✨ginseng chicken soup has a rich and sweet ginseng base, reminiscent of your mother's traditional broth. The Japanese ramen and ginseng soup complement each other surprisingly well. 👍🏻 Surprisingly, the Hong Kong-style ramen is complemented by an equally impressive runny egg, cooked to perfection and perfectly complementing the ramen. If you're afraid of overeating and getting a sore throat from ginseng soup, add some cold-brewed chrysanthemum oolong tea to neutralize the heat. 🤭 Then you can eat as much as you want without worrying about it~ Karaage Japanese okra stuffed with shrimp paste is deep-fried. The okra is processed to remove the slime before being stuffed with shrimp paste. It's fried first, then pan-fried, and sprinkled with a light sprinkle of salt and pepper for flavor. This is great for those who are afraid of slime. While I know okra is rich in dietary fiber, it's difficult to swallow. This cooking method perfectly complements its strengths and mitigates its weaknesses, making it a pleasant option for me, someone who usually hesitates to eat it. Have you ever noticed when traveling to Japan that many Japanese people order rice to go with the remaining broth after eating ramen at a ramen restaurant? There's a term for this: "ramen rice." The problem is that Japanese ramen soup bases typically take over ten hours to simmer, making it a shame to leave the soup after finishing the ramen. I personally love the ginseng chicken soup and wanted to try it, but the grilled Angus Wagyu beef rice at Lok Noodles is also quite good 👌🏻 The beef in the sukiyaki sauce is rich and not too dry, and I couldn't bear to use the rice to savor the ginseng soup. 🫢 I couldn't resist ordering a portion to bring home for my family. 🤟🏻 The pepper pork belly broth, based on the ginseng broth, is served with pepper pork belly instead of the traditional Japanese char siu. It's quite innovative and warms me up in this damp, cold weather. Lok Noodles (Tseung Kwan O) Address: Shop 185, 1/F, East Point City, 8 Chung Wah Road, Hang Hau, Tseung Kwan O