5 munchies: Known as one of the world's best ramen joints, I never fail to get a bowl of Ichiran Ramen even when the waiting line could go for 30 mins during off-peak hours. Here's what I love about the ramen that is available 24/7:

• Flavour of the pork-based tonkotsu soup was absolutely smashing – savoury, milky rich with a smooth consistency
• Texture of the house-made noodles was springy & firm to the bite
• The spicy kick from Ichiran's original red pepper sauce complemented the rich broth perfectly.
• The sliced pork was well-marinated and had a good amount of fat.
• All elements are customisable – flavour strength and richness of the broth, amount of red sauce, texture of the noodles, as well as other add-ons.

Has anyone eaten it in both Japan and Hong Kong? Is there any difference in terms of taste?