Hello Steemians, Hello Hong Kong!!
A quick sharing about Japanese dumplings(Gyoza). Today I head to airport with my friends and so I can try something new!
Baikohken is famous with its Hokkaido style ramen. Less salty in flavour and the noodles are comparatively thin.
But as I dig deeper, I found there are few more sub differences. Anyways, as you can see Baikohken offers the spicy one which in my understanding, quite limited to the Hokkaido area.
Anyways, unexpectedly I only available for a Gyoza. I want to try the fried chickens too but I had a really big breakfast, sadly.
The Gyoza itself, it is all about the techniques in both wrapping and cooking. Japanese dumplings are relatively flat and less ingredients, less ingredients mean easier to handle when wrapping, but they care what in it mixed. Cooking part is about how you good you can do to pan-fried with little crispy wrap and remain the gravy inside the Gyoza.
In my opinion, they did great in wrapping as you can see, but when I have it, the crispy wrap is almost gone(too many times in photo taking?, the ingredients are like usual without its characteristics.
That’s leave a fair experience about Baikohken, but usually we should not expect much in airport.
I wish myself can have a chance to review it again in other branches, so see you all in my next review!
Thank you for your time!
Restaurant Information
Baikohken Ramen
Chek Lap Kok, Hong Kong
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