Video
6-min walk from Exit A2, Sheung Wan MTR Station
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Telephone
98482348
Opening Hours
Today
12:00 - 22:30
Mon
Closed
Tue - Sun
12:00 - 22:30
*Last Order: 21:30
Above information is for reference only. Please check details with the restaurant.
座銀集團旗下 懷舊又新式的Men-ya New Old新式沾麵 - 昆布水沾麵麵條由日本直送到港，小麥香氣原汁原味再注入昆布水💦餐廳提供拉麵和沾麵～ 配兩款湯底決定一戰主打的沾麵(๑•̀‧̫•́๑)醤油湯以北海道產昆布和鷄隻做湯底，再加上三種類醬油（濃口，薄口，特製醬油）而煮成的鷄清湯🐓塩湯選用昆布，蝦乾，乾元具，冬菇乾做湯底，再配上由法國西岸布列塔尼採集得來上乘之鹽而煮成的海鮮清湯🦐昆布水味道較淡，但麵條確實幾彈牙，食落滑潺潺🤓兩款湯底個人比較喜歡帶鮮味的塩湯( ˙༥˙ )
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無意中見到某媒體上有人報料，中環歌賦街開左間新拉麵店，有我一直好想試，而响香港又難會搵到嘅昆布水沾麵🍜咁仲等咩，衝啦喂！醬油昆布水沾麵🍜追加盛盒🥩🥚香味 (5/5) - 沾汁嘅醬油香同其它店聞到嘅香味差距頗大，比較優雅，而且煙燻味極濃，論香味真係冇野彈，令第一印象非常好。醬油沾汁 (4.5/5) - 先講顏色，以醬油沾汁來講，佢唔算深色，屬紅茶色，清澈，上面浮嘅油清楚見到，上面仲有蔥，賣相冇得輸。沾汁嘅味道亦相當好，濃度鹹度剛好，醬油嘅味道好特別，唔係大眾貨色，感覺高雅。加埋煙燻味嘅加持，呢個沾汁我認為近乎完美。唯一少扣分嘅係同用餐體驗有關，稍後講。昆布水 (3/5) - 我第一次試昆布水，唔太知用咩標準去比分。我比3分嘅原因係，昆布水本身近乎係冇乜味，佢一如所料咁，質地相當之黏痴痴，有d似秋葵入面d肉嘅質地。但，稠而不濃，冇乜味道嘅情況下，我認為佢存在嘅價值就只係為左提升口感，而呢件事佢係做到嘅。麵條 (3/5) - 幼面，偏白色，小曲。麵條並唔係一般拉麵店會遇到，用小麥粉造嘅麵，呢款麵本身冇乜味，有d似日式素麵。口感方面非常煙韌，似食緊韓式嘅水冷麵。無論我係就咁食，加岩鹽食，或沾落去個沾汁道食都好，除左煙韌口感，同昆布水嘅黏之外，我就食唔出任何味道了。呢個係岩鹽，鹹味比較清新。配料 (4.5/5) - 呢份配料，叉燒，蛋同荀都係要額外叫嘅（盛盒）。盛盒入面，叉燒有兩款，用左應該係豬里脊，同五花肉。因為有煙燻過，上菜前亦有用火槍燒過，香味係非常之好，味道亦好好。唯一少扣分係，呢兩款肉無論係烹調方式，形狀，大小，厚薄，近乎係一樣，口感亦相近。我真心食吓食吓，唔記得左自己食緊邊款肉。荀同蛋方面，穩陣，中上。蛋嘅生熟度控制得好好，少少流心，可惜嘅係，我寧願佢唔預先切開，隻蛋若果响自己口中爆漿，感覺會更好。另外一提，沾汁入面都有一款薄切豬肉，份量都唔少架喎，味道就可以啦（同盛盒入面兩款叉燒當然係冇得比啦），算加左誠意分。整體 - 值得推薦 👍👍👍👍講真，呢間咁高級嘅拉麵店，坐落中環拉麵激戰區，以佢嘅服務，店內環境，同碗沾麵本身，雖然佢定價都頗高，但我認為都有數圍，對得住個價錢。
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香港大部分食到嘅醬油拉麵, 都好鬼似自己屋企煮公仔麵！所以冇乜人識欣賞！新開嘅麵屋New Old可能會改變你嘅想法！傳統日本木系裝修, 感覺好「日本」, 仲有真正日本師傅坐鎮！拉麵底係爽口而且好彈牙, 好有實在嘅感覺, 當然同公仔麵或者出前一丁冇得畀啦！醬油雞湯底鹹味十足（醬油湯底梗係鹹㗎啦, 唔鹹都唔叫做醬油湯底啦）, 清雞湯冇咁滯, 夏天食一流！煙燻叉燒絕對係一絕, 可惜得兩片有啲唔夠喉😜碗拉麵係唔包溏心蛋, 不過就咁叫一隻都係18蚊, 蛋白嘅味道比較淡, 不過蛋黃濃鬱！服務好好, 店員會詢問你係咪第一次嚟食, 並且有簡單介紹！張濕紙巾真係靚到一個點！最犀利係佢冇加一服務費嘅！如果想尋回日本醬油拉麵, 呢度絕對一個好地方！
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New ramen joint at Gough Street. The latest addition to the group behind Zagin Soba and Ode Maru De Sankaku that features a recently invented type of tsukemen known as the kombu dipping ramen, with ramen first served in a kombu dashi, before dipping into a second bowl of broth (either shoyu 醬油 or shio 塩 based). I picked the shoyu based broth, which is made from chicken and Hokkaido kombu with three types of soy sauces. The glutamine in the kombu dashi is said for enhancing the glutinous texture (滑喉感）of the noodles Diners are told to first take a bite of the noodles straight from the bowl of kombu dashi to have a taste of its natural flavours. The dashi was very refreshing with a zest of lime added. Perfect for the weather. Loved also the springiness and the thickness of the noodles. Heard they are shipped from Japan.We were then told to add a bit of rock salt to the noodles to further accentuate the umami. The shoyu broth was fine and went well with the ramen noodles. Overall one fine ramen joint that one would visit if in the area.
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聽個youtuber ‘’fishball 日本仔‘’介紹話好濃郁好有punch嘅雞清湯，中咗咒語咁走咗去試。原來係座銀group分支醬油雞$128，飲頭啖湯已覺好咸，又唔多覺有雞味，不喜歡煙燻叉燒只吃了半件，味玉$18蛋味淡，成碗努力食咗一半食唔哂，極少有地湯都飲淨好多😅 同行鹽味海鮮都係食唔哂。走時見師傅仔望住我哋個碗內吃剩嘅麵同餸，有D唔好意思，不過真係過鹹食唔落，如果tare減半可能好啲。麵就係彈嘅，不過唔知點解會唸起中華三味嘅麵底。服務不錯，有禮貌，見我揾纸巾成盒tempo放低，細心。舖面清簡乾淨，好modern feel.職員制服醒目。不過有D失望，可以講係伏咗。
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