Foxtail & Broomcorn

What I ate: Fresh udon noodles with tofu patties and mushroom dashi (Kansai) and a hot ginger tea.
Price I Paid: HKD 70; no service charge
Décor: Sleek, Scandinavian design.
Service: Okay, not overly attentive and you do need to wave the arms a fair bit during lunch rush.
Verdict: Foxtail and Broomcorn prides itself on serving hot bowls of noodles without the MSG. I have visited their restaurant in Sheung Wan (let’s not talk about that experience) and have now been to their new location in Wan Chai twice. Both times, I’ve had the same meal as with both times I wanted something a little on the healthier side.
The Kansai udon dish is not their signature, but I am a fan of the soup broth. The noodles however were a little disappointing as it was undercooked, thin and chewy for udon standards. The tofu patty came on the side and was not much to write about.
I do like the ginger tea and the fact that each table has a serving of ‘endless’ condiments — coriander/​spring onions, chili or fried garlic. Go crazy with the condiments.

I never visited the first location in Sheung Wan, but I thoroughly enjoyed my meal here. Everything was clean and fresh and delicious. Our server was enthusiastic and helpful. Menu was reasonably priced. As of 11÷2÷2015 the alcohol license had not been granted.
–Entrée #1: I ordered the AMOY «Thin rice noodles with fresh fish fillet in rich fish broth with parmesan chips» mild and with chopped fried egg. Which is just what I needed! The server noted that the broth was made with four different types of fish.
–Entrée #2: CHIANG MAI «Cold Glass noodles salad with poached prawns and minced chicken tossed in spicy fish sauce dressing» husband reports this was flavorful. He gobbled it up quickly.
–Appetizer: Porkneck and parmesan dumplings — unique flavor. I personally don’t feel I need to try it again.