自家烏冬 (Closed)

第二次去自家烏冬，都系同女友去，唔系咁多人，所以就唔曬等， 我地叫叫佐一個軟骨豬番茄烏冬，一個吉列豬扒番茄烏冬，湯底都ok，不過烏冬就有小小太熟，服務態度一般，叫佐好多次都冇人倒茶，去佐兩次，感覺都良好，兩個人食都系100￥左右， 下次有機會都會再食！！！

3人行第2次去自家食，食完結果都係一樣以後都5想再去最5得既係呢杯野完全5知咩黎,冇味有氣既水本人感到不好吃呢個就最好味晚一個not good not bad10 分俾盡有4分湯5夠熱, 又冇咩味

自家烏冬吃過數十次, 是日打算試試銅鑼灣分店的水準.中午大約一時許, 這個時分竟然不用等候便可安排座位, 意想不到. set lunch 很吸引呢, 價錢大約四十多元, 有指定的烏冬,有小吃, 有汽水, 價錢更比單點的便宜, 可惜是日想吃熱烏冬, 所以點選了自家熱烏冬(HK$25), 另叫吉烈廣島蠔(HK$38). 不久侍應送上食物, 烏冬依舊彈牙, 湯底很清甜, 應該是白蘿蔔, 葱, 昆布的功勞. 最重要是夠熱, 不錯. 吉烈廣島蠔也很好, 外脆內軟, 沒有挑剔的餘地. 唯一要說的是價錢加幅太大和太快了, 以前吃的便宜三成.

We had previously made reservations, so there wasn't a problem getting seats, but it was a testament to the popularity of the place due to the large number of people waiting for seats outside.Based on a friend's recommendation, we came here, and I was definitely not disappointed and actually pleasantly surprised how good it was. Usually, I'm not a big fan of udon and it never has tasted super special to me, but this time the broth was very good. I had the udon with pork in a shrimp broth! My fir

本人超愛日本甜咖哩的但是這家的日本咖哩是辣的!!幸好本人也很愛吃辣的關係..所以無所謂!!其實我已經來了這家2次了..因為我經常出沒在銅鑼灣..上次來的時候人流很多, 排隊都要排30分鐘 真誇張可是這次呢..不用排隊就進去了 奇蹟阿!!話說..我覺得這次服務變比較好因為上次只有兩個員工 serve我們..這次吃的:我個人認為還不錯, 不會特別想說"超好吃"但是可能我很久沒有吃咖哩了吧總覺得這盤咖哩還不賴!! (Am I being too generous?)只是咖哩飯有點小盤..(雖然我吃不下一大盤）咖哩是辣的, 豬排炸得剛好, 不會太油.建議胃口很大的食家再另外點東西吃喔!!對這家最後的評論:如果下次問我要不要再來, 我會說I don't mind P.S That's because I love Japanese food ! Maybe I'll try the Hokkaido ice cream next time

However nicely designed the MENU, interior design, servicing are, if the food itself isn't well-cooked and fresh at the first place, the fancy stuff is just a side-story.Jika Udon is one of the great examples to illustrate this point.On an evening that I could not recall its date, M and I were looking for a light supper to fill our tummies after having Cova's Pistachio ice cream (See my Cova's food review). We came across Jika Udon and decided to give it a try. We were brought to the bar table i

同朋友不嬲好鍾意食烏冬, 所以特登黎呢間食點知好好好失望!!小食: 炸芝士年糕凍左, 芝士同舊件糕都有D硬朋友食玉子海鰻定食一打哂盒蓋, 已經發現貨不對辦, 同餐牌入面張相差好遠海鰻同D汁都好淡, 竟然會玉子仲重味過有汁既鰻魚吉列豬扒咖哩烏冬呢個係比較OK既, 起碼豬扒唔會好硬, 咖哩湯味道適中不過以烏冬專門店黎講, 真係好差基本上, 都唔會再黎食 -__-

與同行友人突然想食烏冬，好自然就會諗起自家烏冬（因為係銅鑼灣好似無咩選擇.. ）之前都係尖沙咀分店食過兩、三次，諗住咁既價錢都OKAY既 番茄湯牛肉烏冬 炸蝦野菜餅斧烏冬朋友的番茄湯牛肉烏冬 ﹣ 番茄湯偏淡 ﹣ 烏冬好「林」零口感我的炸蝦野菜餅斧烏冬 ﹣ 烏冬係「林」到一夾就會斷 ﹣ 炸蝦野菜餅幾足料 不過無咩味如果呢間唔係烏冬自居既話我會接受多啲但呢間 so called 都係算烏冬專門店個烏冬咁難食我就接受唔到勒

如題，成碗野一舊軟骨都無，叫個侍應睇完拎左去廚房，拎番出多左塊手指尾指甲都大塊過佢嘅一劈軟骨，望落去似一堆淡黃嘅分秘物，原來係溶到得番咁多，勁失望！！仲要一夾就溶埋，至於淨番果啲肉又楷又韌，非常難食!！而我另外個朋友叫左蓄茄湯雜菌烏冬，叫做好食喇~但係整啲本身鮮味嘅野好食係好應該丫，更何況係白烚~!!!!食車仔都好過佢~!唔識整野食唔好開檔喇~!! 講到尾唔駛旨意再幫襯~!

O個日要去睇戲, 之前有時間, 都唔知食咩好, 就行行下去左呢度, 去到等左陣, 有張4人桌, 我地3個就坐左入去.睇餐牌, 冇咩好特別話好吸引食夠120蚊送的凍豆腐, 沒什麼特別, 都係一個酸酸地O既汁加上去朋友叫的豚肉烏冬, 睇就幾好睇, 因為有一個大木盒裝住個鍋, 食就係普通, 一般沒驚喜的味道我的, 魚湯天婦羅烏東, 蝦幾好, 南瓜就好生, 硬硬的, 魚湯淡左D, 我自己要加SALT 加PEPPER.SPICY 海鮮烏東, 呢個真係唔係好OK, 最貴係佢, 但就係眼見的蝦(梅的). 細細隻帶子, 蟹柳, 仲有魷魚圈, 係咁多湯除左SPICY, 沒什麼特別味道, 不介紹這個反而呢個茄子OK, 真係妹仔大過主人婆!!整體來說, 價錢不是超貴, 正常銅鑼灣價, 地方都大, 空間多, 環境寧靜是OK的, 但只限醫肚, 有特別野慶祝就唔好黎喇! 食好D嘛, 哈

板前系列一向口脾不錯，今次就試試他們的姊妹烏東店如何。其實自身不是太好烏東，不過既然是烏東店，點都要點一點烏東，好我就點了一碗tempura冷烏東，一客龍蝦沙律魚蛋燒和一客炸豆腐。其實冷烏東的精髓在於點的豉油夠唔夠味。記得在美心食過一次冷烏東用上了wasabi加lemon調味落豉油裏，味道溫和得來帶點剌激，相對在這裡嚐到的醬油平淡得來有点失色。這裡雖然叫烏東店，但本人還是比較欣賞他們的小食如炸豆腐和龍蝦沙律魚蛋。炸豆腐用上七味粉，頓時令鮮娕的豆腐帶岀了一點點的激情。龍蝦沙律和魚蛋燒的味道也出奇地夾，使我忘了研究究竟是不是用上真的還是假的龍蝦。

行銅鑼灣睇衫見到自家烏冬本身我好愛烏冬但係呢間滿足唔到我睇睇我地既菜單天婦羅魚子掛烏冬($38) - 個名唔係好記得，大概啦 。唔錯既其實，我只係想試下掛烏冬姐，價錢唔錯。可以試試野菜天婦羅冷鳥冬($38) - 我個朋友點既，佢話冷烏冬ok，個野菜天婦羅都炸得好靚，不過我個朋友唔係好鍾意d芋頭，題外話黎姐，可以唔理柚子疏打 ($14)- 問題就係野飲到，好怪既味，份量少，呢杯算好。熱情果疏打 ($14)- 呢杯係好難飲服務都要彈彈，啲人好似係度扮忙咁〝叫極唔睬，或者應你一句，「等等」無下文，但一有人攞位成三四條友出去。‧其實味道唔錯既(野食)，可惜少黎銅鑼灣，應該無下次。

琴日肚餓仲諗緊食咩既時候,GF就話去食自家烏冬啦~去到要等位..排到第5..呢間野一到夜晚就要等位同埋冇咩人坐BAR台..等位前佢會問你坐唔坐BAR台之後話唔坐,就等我望入去..BAR台係空左有成5-6個位我唔係好記得D野食叫咩名啦..吉列豬扒蕃茄湯烏冬,個蕃茄湯好開胃,吉列豬扒都幾好食..唔會太多炸粉..分開上炸蝦炸獅子狗掛烏冬?個汁另上,自己倒落去個烏冬到味道幾好食,D蝦唔係好似天婦羅有尾既..係冇尾,另外有個類似獅子狗都幾好食炸軟殼蟹,唔記得影相1碟1隻分開3件..幾好食但都幾貴..因為得咁少炸豆腐,有D辣粉幾辣..OK..生菜沙律?個人唔鐘意食生既菜..GF就唔鐘意D汁既味..最後為左唔好浪費食物..我都食晒D生既菜=.=埋單$161,都OK架啦,感覺上叫餐抵過就咁叫小食..叫餐大碗..叫小食真係好小野食=.=烏冬彈牙好食,其他都幾OK環境下午同夜晚分別都幾大..(超小人同爆晒人)服務都有禮

大集團黎講 表現只是中規中矩烏冬尚算有咬感最大問題就係間鋪通風好差一入去就有陣油熱味講返野食豬軟骨烏冬微暖! D湯涼得離譜! 徹底失望!而且湯底與豬軟骨的味道格格不入芝麻醬烏冬 (凍)哩個都可難會唔好食 表現中規中矩勝在價格經濟二人同行 埋單$80

Since my stomach still could not withstand stimulating food, Japanese noodles is my only available choice after porridge and macaroni. Jika Udon sprang to mind when I first thought of Japanese noodles, so I decided to try it out.Working late today, I found this restaurant is still full at 8.30pm. Do all people eat that late for weekdays, or everyone was just off work like me. Anyway, the most important thing was that I don't need to wait for a seating.I wouldn't exactly use the word spacious to