I had been going to Hapa every Wednesday in Spring, because it's a treat to myself after choir practice. The last time about a month ago, I was extremely disappointed in the quality of the G Special. The broth was diluted, the veggie portion was small, the broth didn't fully cover the nooddles, and it took an hour to get my Hot Toddy, which tasted like lemon water and whiskey. I think had gotten new staff, and the quality just wasn't good. The staff also doesn't usually engage and you usually have to go up to the bar to get their attention, and you had to bus your own table on a small dining area. It just felt like Hapa never recovered from the pandemic and it felt like you were paying to take your own order, eat there, and clean up after yourself in a small dining area. You also paid upfront before being seated or receiving your food, which was a little inconvenient because I usually tip, even when the service wasn't good.
HOWEVER, I went there yesterday after choir, because my plans to meet up at a different ramen spot with friends got cancelled, and I can say Hapa was better now than it has ever been in the 3+ years I've been here. The service was amazing and they actually took our order table side, the waiter was super friendly and attentive, and it actually felt like a real quality restaurant. The service of the staff made the dining room feel cozy and inviting rather than having small and crowded like before.
Now on to the G-Special. I will say my last review was brutal and honest and I was looking for a new ramen place. However, Hapa reminded me of why they're the best ramen place in town. Firstly the broth was the thickest and richest it has ever been. There was a lot less oil in it, and the eggs and mushrooms added more flavor as they marinated in the broth. I always add more eggs to compensate for the quality of the pork. I never liked the quality of the pork before, because it was super fatty, soggy, and overcooked from being stewed to make the broth. The portions of pork were also small, and overall the texture took away from the integrity of the ramen. Most ramen places have the protein as the star of the ramen, but before the broth, eggs, and mushrooms brought it together.
Although I still traded my pork with my daughter because it's now our little tradition, the quantity and quality of the pork could go down in the hall of fame. Not only was it the star of the ramen, but for the first time ever the veggies, marinated eggs, and rich broth complimented the pork beautifully. This is the best ramen I've ever had, and I'm super glad the old staff came back and redeemed such a legendary ramen place. If Hapa stays consistent with the quality of their staff and ramen, they could easily hold take over the world of ramen in the PNW.
