Lin Longchen 🇯🇵 Japan's champion ramen master 👨🏻‍🍳 is back in Hong Kong‼ ️🥳

Specially developed two new ． Autumn and winter limited edition ramen: 【Snow Walk Furobuki Daikon Miso Ramen】 and 【Golden Miso Ramen】, the former is full of unique flavor; the latter is multi-satisfying 😍, It has been on sale since November 20th! "Yubashiri (Yubashiri)" $138 【Furobuki Daikon Miso Ramen】 With its unique flavor and innovative spirit, it designed the new miso ramen "Snow Walk": it symbolizes the season from autumn to winter, breaking the framework of traditional miso ramen. The fish and chicken white soup base is made with white miso & Shinshu yuzu miso as the base, and high-pressure pork oil is added to bring a unique flavor with a refreshing and rich taste. As for the side dishes, the "Furobuki Daikon" is made with a soup base made from high-quality Japanese dried fish, top-grade kelp, dried mushrooms and Japanese rice, which is simmered for three days and seasoned with mild and rich soy sauce, sake and sugar. Finally, add yuzu miso, homemade shredded fried onions, soft-boiled eggs, pork shoulder and Cubist's signature barbecued pork belly with skin 🐽 to make the taste richer and full of surprises! 【Golden Miso Ramen】$138 The popular ramen is the result of Master Lin Longchen's long and repeated experiments ❤️. This "Miso Ramen" has won numerous awards🏆, including the national championship in the 2018 "YAHOO Strongest Next-Generation Ramen Decision Battle Miso Ramen", the championship in the 2017 "TV Matsumoto's Holiday Ramen Competition Miso Ramen" and the championship in the 2017 "Ultimate Ramen Kansai Ramen New Store Department" (Miso Ramen). It will be reproduced in Cubism and will be sold in limited quantities! The essence of the restaurant is the miso soup base, which is made from 40 kinds of high-quality fermented soybeans and spices from all over Japan. It is an original premium red miso soup with a rich and unique taste, and has different levels of changes and surprises. The soup base is seasoned with stir-fried wild vegetables, meat miso (pork and beef mince), garlic and milk. The sweet and spicy taste is the miso flavor that the Japanese are particularly fond of. The secret barbecued pork is baked at low temperature for four hours, and served with shredded green onions and bean sprouts, making this a bowl of ramen full of Japanese flavor. Another interesting focus of the ingredients is the Japanese cuisine "Kinchaku" tofu skin buns reinterpreted by chef Takashi Hayashi - which is very different from the traditional version with rice cake as filling. Unexpectedly, this creative return to tradition has become very popular in Japan. . . Cubist Ramen (Wellington Street) (Central) Basement, Yuen Yick Building, 27-29 Wellington Street, Central . . _ #Cubist Ramen #ramencubism #ramen #ramennoodles #ramenlover #ramen🍜 #Japanese Champion Ramen #Champion Level #Japanese Ramen #Cubist #Central Food #Miso Ramen #Cross the River Dragon #Japanese Food #foodgirl #foodporn #foodbaby #foodie #foodiegirl #love to eat #love to try #love to enjoy #enjoylife #hklifestyle #hkliving #hklife #lovelife #enjoyfood #ramencubism