To set themselves apart from the ubiquitous tonkatsu (pork bone broth) style ramen, many new ramen shops are specialising in seafood.
The latest to jump on the seafood bandwagon is Ton Kun Ramen in Causeway Bay. Not surprisingly, the seafood ramen is more expensive than tonkotsu styles, but they’re topped with generous amounts of shellfish.
We ordered the Japanese white clam ramen (HK$158), which had a plentiful portion of fresh, fleshy, large clams.
Sea urchin ramen (HK$198) had…