Japanese ramen is typically made of pork or sometimes seafood-based broth. But I’m actually a fan of ramen in chicken-based broth, and this is how Zagin Soba (座銀) in Happy Valley (note: it also has a branch in Central) makes a difference for all chicken fans.

Known as “the must-go ramen place in Happy Valley” for many years, Zagin Soba gives you nothing but the most authentic Japanese ramen experience you can probably find in town, from its extremely polite and considerate (yes, that is so Japanese!) service to the full set of tablewares especially for ramen eaters, including one-time paper apron just for you.

Originally from Osaka, the restaurant has a small and refined menu at its Happy Valley branch: you only have three choices including two in soup (chicken or seafood) or just the dry ramen. What you cannot miss apart from the ramen of course is its fried chicken, which taste very juicy and soft.

Let me also say something about its chicken broth, especially speaking as someone whose favorite type of meat is chicken. It’s just so good — not too heavy or creamy, and not too light either. The soup reminds you of what the right balance for broth is all about. After I ate all the noodles, I drank the rest of broth and emptied the bowl. And then I felt very content.

I used to visit Osaka and Kyoto every year in the pre-Covid era. A good bowl of ramen in the winter time can easily make you so happy. It is said every Japanese must know his or her favorite ramen place. I like a little-known ramen place in Kyoto near my regular residence in the ancient capital city. My last trip to Kyoto was late 2019 and I remember somehow on the last day during my stay in Kyoto, I went to the restaurant — I ordered and ate two bowls of chicken ramen.

Who can have ever imagined I haven’t been able to return to Kyoto for holiday since then. But now I know I will go to Zagin Soba more often for the best chicken ramen I can get in Hong Kong.

Address: Zagin Soba, G/F, 13A King Kwong Street, Happy Valley, Hong Kong

(Special thanks go to Alfred Hui for recommendation)