Maru De Sankaku鯛白湯拉麵 Central — Restaurant in Hong Kong Island

This is my second time visiting this place for lunch. I ordered tsukemen today. The ramen is good and the fish broth is wonderful. The broth is the main reason for me to revisit. Surely there are many other reviews on the food. What I'd like to share here today is that the staff should have been trained more properly. They were conducting random conversations around customers who were trying to enjoy their food, focusing all of their attention to the tasty bowl of ramen in front of them. Instead, the experience today was awful. Staff were commenting on their roster, discussing the pants they are wearing, speculating on the reasons why they are having poor business today, and so forth. The entire staff, except the chef, was wearing blue plastic gloves. It may seem hygienic. However, when you think about it, their gloves are in touch with every surfaces they place their fingers on. This includes the long pants that they were discussing, their face and hair when they try to tidy their hair, the screen of the machine they use to order food, the POS they use to collect money, the printed menus that every customer or pedestrians have access to, and finally the bowl of ramen in front of you. All these surfaces are touched without the staff changing their gloves, or at least santising their gloves using any sanitizers (although gloves are not supposed to be sanitized). The broth for the tsekemen can be reheated upon request, which is written in words in the plaque on the table. I would expect that this reheating procedure is something expected and staff is trained regarding this. The chef part was ok - microwaved the broth for 30 seconds. However, the person who tried to move the hot soup to my tray seemed to be surprised by how hot the microwaved bowl is. She sort of complained that it is very hot and attempted for 3 times to transfer the bowl of broth without success. She finally offered to move it with the plate underneath. I feel sorry for the food when customers are served in such a way.

P.S. The reminder about limiting the photo-taking time to 1 min needs be rewritten in complete English sentence. (See...

We arrived at a charming little Japanese ramen spot for a late lunch, and we were seated right away. This place is known for its rich sea bream fish broth and has a modern, bright vibe that makes it super inviting.

We decided to sample a couple of their signature dishes: the "Madai & Chicken Broth Dipping Ramen (Tsukemen)," the "Madai Broth Ramen," some "Fried Crispy Chicken," and a bowl of "Madai Rice." Everything was delicious!

The "Madai Broth Ramen" featured a rich, smooth broth, and the unexpected yuzu paste added a zesty kick that perfectly balanced the fishiness. The "Fried Crispy Chicken" was incredibly tender, well-seasoned, and had just the right amount of crispy without being greasy.

But the star of the show was definitely the "Madai & Chicken Broth Dipping Ramen (Tsukemen)." It arrived theatrically, shrouded in smoke thanks to dry ice placed beneath the noodles. The noodles themselves are unique—longer, wider, and with wavy edges, resembling Chinese 刀削麵. Because these noodles are denser, the dish feels heartier compared to traditional soup-based ramen.

What impressed me most was the broth, served at the perfect temperature. Unlike many Tsukemen dishes that come cold and oily, this one was warm and made primarily from fish, keeping it light. Plus, the broth was incredibly dense and flavorful.

We sat at the counter and chatted with the friendly chef, who shared the origins of their sea bream fish and explained how they enhance the soup with their freshness, coming directly from Japan. Overall, it was a memorable meal that I can't wait to...

I tried the clear fish broth ramen and it was delicious. Every sip was filled with rich seafood flavor. Hkd138 with no service charge.

Fish skin is a must try. Soak it in the soup to add flavor.

Comfortable seating and a slightly more luxurious environment to eat ramen, compared to other traditional ramen shops.

The shop could have been five stars but two stars deducted for reasons below:

FIRST STAR OFF : Not only you have to take order while queueing, You have to pay for your food before there is even a seat. It’s rather clumsy and embarrassing to do this by cash, exchanging coins and stuff on the pavement where passers by are staring. Feels like dealing drugs. If there was a DIY ticket machine like ramen shops in japan, where I can do it discreetly at the corner INSIDE the ramen shop, instead of the street, it would feel better.

Paying in advance also means you are not encouraged to add any orders after you have seated. I saw they had craft beer on sale but didn’t order becoz of this concern.

SECOND STAR OFF: The noise/ nuisance created by the chatty local staff. The luxurious ambience the owner tried to create was ruined because of their constant babbles, insides jokes and roaring laughter. I don’t remember even seeing any eateries in MK doing so when there are clients in the premise.

If you are a foodie that only cares about taste, then you can have a go; if you care for ambience and service, this is...