Video
2-min walk from Exit B1, HKU MTR Station
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Opening Hours
Today
Closed
Mon - Sat
12:00 - 15:00
18:00 - 20:30
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
小店位處大學站附近的小巷內。走進店內，大約只有20個坐位，選用古舊的酸枝檯椅。自己手劃落單（類似車仔麵）這兩道拉麵都以高壓雞🐔白湯為基底，湯頭濃郁滑順，帶有豐富的雞肉香氣。這款雞湯採用日本先進高壓技術熬製，無添加，含有5%的骨膠原，並使用攪拌器打滑，呈現出絲滑的口感。🍜第一碗拉麵$90雞白湯慢煮雞胸、豚🐖叉燒、溏心蛋 （柚子）雞胸肉有咬感，唔會「鞋」；叉燒肉厚薄而均勻口感嫩滑；牛蒡絲增添了獨特的香脆口感；海苔的鹹香，帶來多層次的味覺享受。我揀咗麵條韌度為適中，出來效果口感有點偏韌。🍜第二碗拉麵$95W雙湯頭（雞白湯、櫻花蝦、鰹魚湯底）配瀨戶內海廣島蠔+新鮮蜆肉+豚叉燒+溏心蛋蠔🦪的海水味極重而且非常鮮甜，海鮮的鮮味與雞湯相得益彰；蜆唔算特別大隻，但蜆肉漲卜卜，連湯底一齊吃，增加鮮甜層次；叉燒肉同樣保持著嫩滑的質感。🥢方法建議：建議先喝一口湯，再吃其他配料。提醒不要將牛蒡絲放入湯中，可能是為了保持其口感。建議最後吃蛋，溏心蛋是額外的點綴，蛋黃濃稠柔滑，通常不會混入湯中，而是單獨品嘗，為整體增加了一層豐富的口感。整體而言，這兩碗拉麵在視覺和味覺上都極具吸引力，帶來不同的風味享受。無加一服務費，店內提供自助茶水服務。彩麵📍西環石塘咀屈地街18號地舖#香港美食#西環#拉麵#彩麵#雞白湯
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啱啱入HKU Year 1嘅時候已經有friend帶我去食嗰時得一間「彩aya」沾麵店，特別在麵底有限定味道🍜例如胡椒、柚子等事隔四年，發現佢開埋湯拉麵店專賣四款拉麵，主打雞白湯底▶️ 雞白湯慢煮雞胸、豚叉燒+溏心蛋拉麵 ($90)泡系雞白湯底奶白色，味道濃郁又creamy🤤唔會過鹹，飲多幾啖都得豚叉燒超薄身，肥瘦交集🐷味道正常有驚喜係慢煮雞胸❗️四厚片粉嫩雞胸入口軟腍，做到啱啱熟食過咁多唔同雞胸，呢個可以話係世一拉麵全自家製，可選小麥或柚子味鍾意食硬麵嘅我揀咗Al dente見到一粒粒小麥粒，口感上就冇特別不過本身麵質幼身得來夠煙韌有咬口👍🏻索湯耐都唔會淋，好好食～面頭有炸牛蒡，記得要即刻食先會脆口原隻溏心蛋一篤就爆漿🥚蛋黃晶瑩剔透超入味，完美～另外仲有紫菜同海帶作配襯▶️ W雙頭湯 (雞白湯+櫻花蝦、鰹魚)瀨戶內海廣島蠔+新鮮蜆+豚叉燒+溏心蛋 ($95)湯底金黃色，混入兩款湯頭，味道較複雜而有層次冇雞白湯creamy但帶鮮甜味瀨戶內海廣島蠔同蜆肉極新鮮，明顯唔係雪藏貨🦪揀咗柚子麵，真係黃色架！味道上唔太食得出，幸好碗邊提供柚子味Wasabi搭配埋咁食就好重柚子清新酸甜味🍋仲會有啲辛辣，相當特別-由湯底、拉麵至配料都超用心製作，全自家製💯作為食客深深感受到背後落嘅功夫可以同喺日本食嘅雞白湯拉麵媲美，甚至更好食大推慢煮雞胸同溏心蛋！環境比較扣分🥲大多為四至六人枱，預咗同人搭枱店舖由兩人運行，一個煮、一個落單上菜收銀，所以等候時間偏耐趕時間未必適合，不過慢工出細貨，我覺得值得等🫶🏻性價比唔錯，中環食碗連鎖店雞白湯拉麵要$120，呢度唔使$100 (無加一)完全係HKU學生福利😌作為本土HKU人一定要畢業前食過「彩」拉麵～
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想試呢間好耐㗎喇，今晚終於有機會過黎試下，好在早左過黎，7pm前過黎都似乎唔洗排隊等位朋友未到，店員好親切提示話不如等你朋友到左先幫你地整，拉麵凍左無咁好食㗎（真係好貼心呀！）我地叫左：1）雙湯頭（雞白湯、櫻花蝦、鰹魚湯底）配瀨戶內海廣島蠔+新鮮蜆肉+豚叉燒+溏心蛋拉麵 $95揀左麵條韌度為適中，因為第一次黎試，想試個正常硬度。湯頭好濃厚，「結」身，證明足料足火候，飲落非常鮮甜，有肉鮮味同魚鮮味，粒蠔漲卜卜、新鮮！豚叉燒係薄切，非常好，因為咁樣食唔膩口！雞肉塊大小厚薄適中，肉質唔會「鞋」，整體非常好！呢碗雖然係餐牌中最貴，但性價比超級高！因為有海鮮、又係雙湯頭，第一次黎揀佢一定掂！2）雞白湯慢煮雞胸、豚叉燒、溏心蛋 （轉左柚子麵） $90呢個麵底係柚子麵更好食，清新！加入新鮮柚皮，麵條充滿柚子香👍🏽👍🏽👍🏽呢款拉麵還加有柚子胡椒芥末，同拉麵一齊食，唔太辣，可減拉麵膩感，讚！兩碗都上面加左新鮮炸牛蒡，店員建議唔好浸湯食，咁樣就雙重口感！無加一服務費，好似日本咁提供冰水，有冰水吧自助斟，店員親切有禮，拉麵係老闆娘親自主理，咁QC應該好好多😆😆😆
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Went to this ramen resto near HKU with my sis..I ordered Ramen in Chicken Soup with Pork Char Siu & Custard Egg. The broth was rich yet not heavy at all. The wheat noodle was on a thinner side and had an al dente texture. The char siu was evenly-sliced, soft and smooth. The custard egg with its runny egg yolk added an appeal touch to the ramen. My sis ordered Ramen in Chicken & Seafood Soup with Japanese Oyster, Fresh Clams & Pork Char Siu & Custard Egg. The broth had a robust oyster and clams aroma. She chose yuzu noodle, which exuded a fragrant yuzu essence. The seafood was fresh, and the oysters were in a rather large size. .The resto was somewhat small, with only two staff helping out during our visit. We waited for around 15 mins before being seated. The prices were budget friendly for ramen, and I thought its cp value was high.
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記得初初開業叫雞白湯拉麵附送一支梳打水,那時拉麵上嘅炸牛蒡都放得特別多,但日子來咗,發現配料上嘅牛蒡一次比一次少,直至最近再光顧,己經無咗炸牛蒡,我算得上係佢地嘅長期客戶,希望老闆可以加返幾條炸牛蒡點綴吓碗麵又或者附費當配料我都願意比。言歸正轉,話明熟客就梗係覺得佢地好食先經常嚟幫襯,呢度港大學生、街坊同附近返工嘅打工族幫襯最多。叫咗個每次都必點嘅雙湯頭雞白湯+櫻花蝦鰹魚湯底嘅海鮮配料拉麵,柚子麵連濃滑鮮味嘅湯頭一起吃,感覺幸福無比。佢地嘅瀨戶內海生蠔同蜆整到剛剛接近熟嘅狀態好鮮味,未曾有一次食到肚子痛,超讚！我還是選擇有牛蒡嘅雙湯頭雞白湯+櫻花蝦鰹魚湯底嘅海鮮配料拉麵相片放喺度作永久懐念,最後再一次重覆希望老闆從新考慮加入炸牛蒡喺碗麵度,附費也沒所謂
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