DAICHI NO UDON BRINGS FUKUOKA’S SIGNATURE BOWLS TO HONG KONG

Award-winning Fukuoka favourite Daichi no Udon has opened its first Hong Kong outpost at Olympian City in Tai Kok Tsui, introducing its cult-followed semi-transparent noodles to the city. A member of Japan’s esteemed Buzen Urauchi Kai association, the restaurant is known for its meticulous craft and made-to-order precision.

Each batch of udon undergoes a 20-hour process of fermentation and ageing, carefully adjusted to suit Hong Kong’s climate. Noodles are cut and cooked just before serving, resulting in a distinctive chewy-yet-silky texture.

The signature Hot Udon with Beef and Burdock Tempura features an eye-catching, windmill-shaped burdock tempura that remains crisp even when submerged in broth. A Hong Kong-exclusive Mentaiiko Butter Udon with Raw Egg adds a richer, indulgent twist.