Try the New Masterpieces at Rittaiha.

Champion ramen master Lin Longchen recently visited Hong Kong again! This time, he brought two specially developed autumn and winter limited edition ramen creations. As a fan, I had to go and support him immediately. Hearing the name Lin Longchen means I have to go to Rittaiha in Central. I have always liked this ramen shop. Although it is located in Central, the prices are very reasonable. The cheapest ramen costs less than $100 and is of high quality. I love the feeling of eating ramen with a cold drink, the contrast of hot and cold! My dad and I each chose Genmaicha and Oolong tea, $28 per bottle. The unsweetened tea drinks paired perfectly with the rich ramen that night. Before tasting the ramen, we started with some appetizers to whet our appetites! Chicken skin dumplings $48, made with chicken skin instead of flour, are extremely indulgent, but the taste is so fragrant and delicious that it's hard to resist. Nagoya-style chicken wings $48! Fried chicken wings paired with Nagoya-style sauce, not only crispy but also with a rich sauce aroma, adding a special flavor compared to regular chicken wings. Mentaiko chicken wings $48! Crispy and non-greasy chicken wings paired with salty and fragrant mentaiko, this flavor always makes you want to take a big bite, it's so enjoyable. Finally, there are Japanese dumplings $48! The golden-fried dumpling skin has a chewy texture, and the meat filling inside is tender and juicy, really delicious. We ordered two of the master's new winter ramen flavors, and at this moment, we saw him preparing them, so we went to take photos immediately. Master Lin Longchen first made the kinchaku tofu skin wrap and then stir-fried the vegetables on the spot, the aroma instantly filled the shop, very enticing. Golden Miso Ramen $138! The kinchaku tofu skin wrap is filled with green onions, ginger, vermicelli, and konjac, the outer skin soaked in rich miso soup bursts with juice in one bite. The meat miso on the side is made of a mix of pork and beef, very fragrant and delicious. The accompanying secret char siu is made from pork shoulder, roasted at low temperature for four hours, so it is very tender and full of meat aroma, super delicious. The ramen is chewy and tasty, coated with rich soup, very appetizing. A large amount of stir-fried vegetables adds a refreshing touch to the rich soup, a very delicate combination. The master made another bowl of Yukidoke Furofuki Daikon Miso Ramen! Yukidoke means the scene of the season transitioning from autumn to winter, very picturesque. It is paired with pork shoulder and Rittaiha's signature pork belly char siu, very rich. The Furofuki Daikon uses a soup base made from high-quality Japanese dried fish, premium kelp, dried shiitake mushrooms, and Japanese rice, simmered for three days and seasoned with mild soy sauce, sake, and sugar, very flavorful, definitely a labor of love. Yukidoke Furofuki Daikon Miso Ramen $138! The clear chicken and seafood broth has a rich taste, very fragrant and delicious. The homemade thin fried onion adds more layers to the flavor. The soft-boiled egg is served whole, revealing the orange-red yolk when cut open, very eye-catching, and the texture is sticky and delicious. The ramen is also chewy, soaked in the soup, very tasty, so good that I could finish the whole bowl by myself. The two winter limited edition ramen creations are available every day from 2 PM onwards.