Ramen Cubism is no speakeasy, though its location makes it seem like it is. Despite taking the basement space of a commercial building sandwiched between Stanley Street and Wellington Street on the stretch near Lan Kwai Fong, the new ramen shop is far from difficult to spot.
A single-file beeline stretching from the only brightly-lit space situated halfway down the dimmed alleyway will point you towards Ramen Cubism, and you’ll notice the brightly coloured graffiti mural on the wall, painted by Russian artist Sergei Rozhnow. Inside, the animated chefs presenting and serving ramen gave the brand a youthful, energetic vibe, while the predominant wood finish of the interiors evoke a naturally cosy ambiance that have come to define ramen eateries.
As the first ramen restaurant outside of its native Osaka, Hong Kong’s Ramen Cubism is co-presented by Japan’s ramen personalities Hayashi Takao and Matsumura Takahiro. Together with Bird Kingdom Group, they opened the Hong Kong branch last month, presenting five ramen varieties; one of which is limited to 200 servings a day, together with a handful of snacks on the side.
We ordered the Sky Bird—white soup ramen, where the broth is richly simmered with chicken and is milky and unctuous. A bed of julienned leek rests atop thinly sliced braised pork. The noodles were a pleasant and glutinous to the bite, while the broth was creamy and rich—if only it was hotter than its tepid temperature.