Musings of a bon vivant in Hong Kong

Rockin’ Ramen at Kanada-ya

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I keep meaning to write up my thoughts on a few ramen joints about town, but these places have been springing up like some sort of noodle infestation and I just kind of gave up. In short, Ramen Jo in Causeway Bay is my usual go-to, I loooove that place and I am also partial to a bowl of Ippudo ramen.

So when I was invited with a group of ramen-chasers to the opening of Kanada-ya in Causeway Bay for a Foodie Club event, my first thought was, ‘Another one?!’ This was swiftly replaced by,’Ooohhh ramen!’ (So easily distracted)

Kanaday-ya was first opened in Yukuhashi in Fukuoka, Japan, by renowned Chef Kanada Kazuhiro and now we get to taste his award-winning tonkotsu ramen in Hong Kong. Like most ramen places, the space is small and cosy and the focus is all on that steaming bowl of delicious pork broth and swirling noodles.Kanada-ya

As much as I enjoy lots of options on a menu, it is a relief to only be given three choices here: classic, lite and supreme. The pork broth takes 15 hours of boiling and toiling to make it into the smooth, creamy consistency that it is and they use a funky piece of equipment that is calibrated so they can achieve a concentration of 10 out of something. I have no clue. All I know is that the broth was thick but not dense and so full of flavour that really you could add any old noodle and all sorts of ingredients to it and it would still be delicious. The classic bowl ($78) is topped with three slices of pork belly, the lite ($85) gets the pork belly but is finished off with tonnes of beansprouts (cos you know, these veggies make this ramen very light and healthy) and the supreme ($98) is topped with slices of pork shoulder instead.

Handy little info sheet

Handy little info sheet

Care is clearly taken over all the ingredients, with the flour flown in from Japan before the noodles are made in HK and the pork is cooked for 2-4 hours after an 8-10 hour marination process. We were all given a bowl of the classic, with the option to add an extra soft boiled egg- yes please, or spring onions. You are also asked to choose your noodle texture from soft to hard.

Serious ramen magic

Serious ramen magic


I loved my bowl of ramen, positively salivated at the sight of it and breathed in the gorgeous broth fumes. The pork belly was tender but it was the egg that we were really wowed by. I have no idea how they did it, but the egg was perfection. The yolk was beautiful and the egg had a lovely sweetness to it. Top marks. As extra, we were able to try some of their pork shoulder slices which normally belongs to the supreme bowl. This was very rich and fatty and frankly too much for my tastes, but when soaked in the broth it was rather heavenly. But I think I will stick to the classic.

Classic ramen

Classic ramen

Amazing egg

Amazing egg

Pork shoulder hand model- thanks D! :)

Pork shoulder hand model- thanks D! 🙂

If it seems there aren’t enough noodles to fill you up, don’t worry, you can always order more. We were told at the event that soggy noodles are a big no no, so the bowls aren’t filled to the brim with noodles. Just leave behind enough broth for extra carbs if you so need.

So Kanada-ya was quite the hit the night we went and I definitely see myself going back there on a regular basis. For a satisfying meal under $100, it joins the ranks of Ramen Jo and Ippudo for my quick, lip-smacking ramen fix.

Chopstixfix rating: 4/5



Kanada-ya, G/F, 34 Tang Lung Street, Causeway Bay, 2889 3355

This was by kind invite- thank you Foodie!


Author: chopstixfix

Michelle Ng is a Brit born Chinese-Malaysian who has loved food since time immemorial. She is a firm believer in "Live to Eat, not Eat to Live".

One thought on “Rockin’ Ramen at Kanada-ya

  1. Great info – must try! Thanks for sharing. One can never have enough ramen 🙂

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