103
9
5
Level4
335
0
這天專誠來銅鑼灣的SOGO目的是看酒櫃. 一個人來到高消費區的銅鑼灣選擇比較少, 即時想起是吃拉麵的時間. 正好最近也有好一段時間沒吃拉麵.  在不打開openrice的情況下, 附近大約有四, 五間拉麵店想去.  為著好久沒有寫日本拉麵食評, 先來這家於附近的隱蔽拉麵小店. 這家店是早前吃勝手丼時發現的, 正是同一家老闆經營的. 看到門外抄牌時, 兩家店的店員都有亙相提醒. 餐牌上的格式把2款基本湯底的拉麵及配料放在一起. 而另一份餐牌則有三款特制拉麵: 分別是海膽,大蜆, 松葉蟹.  但價格不菲, 最想一試的海膽拉麵要$198.  這天既然是第一次光顧, 便先點這裡的兩款基本口味之一. 口味選擇有豚骨及味噌豚骨, 豚骨湯底在香港一般的日式拉麵店, 十家最少有六家都有提供. 還是試試比較少吃的味噌口味吧. 這間拉麵店並沒有廚師推介選項, 麵條的粗細為配合味噌湯, 感覺選擇幼麵比較妥當, 而另外的可選擇只有加不加蔥及麵條的粗幼, 還是按慣例的選適中好了. 枱面有辣芽菜及生蒜蓉. 亦有檸檬水供食客自行斟水. 店裡的座位以吧枱為主, 合乎正常拉麵店的格局. 椅後的空間闊落, 出入方便.店子
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這天專誠來銅鑼灣的SOGO目的是看酒櫃. 一個人來到高消費區的銅鑼灣選擇比較少, 即時想起是吃拉麵的時間. 正好最近也有好一段時間沒吃拉麵.  在不打開openrice的情況下, 附近大約有四, 五間拉麵店想去.  為著好久沒有寫日本拉麵食評, 先來這家於附近的隱蔽拉麵小店. 
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這家店是早前吃勝手丼時發現的, 正是同一家老闆經營的. 看到門外抄牌時, 兩家店的店員都有亙相提醒. 
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餐牌上的格式把2款基本湯底的拉麵及配料放在一起. 而另一份餐牌則有三款特制拉麵: 分別是海膽,大蜆, 松葉蟹.  但價格不菲, 最想一試的海膽拉麵要$198.  這天既然是第一次光顧, 便先點這裡的兩款基本口味之一. 口味選擇有豚骨及味噌豚骨, 豚骨湯底在香港一般的日式拉麵店, 十家最少有六家都有提供. 還是試試比較少吃的味噌口味吧. 

這間拉麵店並沒有廚師推介選項, 麵條的粗細為配合味噌湯, 感覺選擇幼麵比較妥當, 而另外的可選擇只有加不加蔥及麵條的粗幼, 還是按慣例的選適中好了. 
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枱面有辣芽菜及生蒜蓉. 亦有檸檬水供食客自行斟水. 
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店裡的座位以吧枱為主, 合乎正常拉麵店的格局. 椅後的空間闊落, 出入方便.
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店子樓底頗高, 空間感大, 坐起來頗舒服. 
味噌豚骨拉麵
$108
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拉麵裡的主要材料有三大塊紫菜, 兩塊义燒. 配料是生蔥絲, 蔥, 菠菜, 木耳絲, 椒絲. 

拉麵的麵條頗彈牙, 沒有碱水味. 不錯. 
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叉燒一拿起便有煙燻木香, 店名叫作豚燻原來正是此道理. 一看牆上的木牌原來寫著"煙燻櫻花木", 順口一問店員, 原來义燒需要先熟成3天, 再經過先焗後燻的工序.  

配料的生蔥絲, 蔥, 菠菜, 椒絲與湯底的配合度奇高. 更值得讚賞是木耳絲,  口感略帶煙韌, 帶來少許口感上的樂趣. 
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最後要說的是拉麵的靈魂: 湯底. 

豚骨湯混和了味噌, 味道上較淳和及平衡, 亦減少了油膩感, 輕易便讓人把湯喝光. 

總結評價, 湯底尚有進空間, 配料配搭可以, 义燒頗為出色, 特別, 惟價格因在港島旺區而稍貴. 配料上若多包括半個糖心蛋更好. 

翻食指數: 75分.  

味道水平有70分, 交通方便, 價格則略貴, 應有機會再來嚐嚐海膽拉麵. 

(此指數平衡店舖交通, 味道, 環境, 價格... 等等, 個人作出的評價.)
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-10-29
Dining Method
Dine In
Spending Per Head
$108 (Lunch)
Recommended Dishes
味噌豚骨拉麵
$ 108
Level4
主打叉燒的拉麵店。叉燒燻香濃郁,但麵和湯只屬一般。Smoked char siu specialist?Decent broth & noodle. Fairly pricey.60/100可能近期天氣開始轉涼,拉麵癮開始發作,於是翻一翻"to eat list" 後決定一試這竟敢在太歲頭上動土(即開在一蘭旁邊)的新店。上網顯示這店聲稱主打橫濱拉麵和煙燻叉燒。提供豚骨湯和味噌湯兩款選擇。據我所知,所謂橫濱拉麵主要是「家系」拉麵,即鹽味重的豚骨湯(混雞骨)加背脂,配粗麵。店名都會加「家」字。醬油拉麵都頗為有名。味噌拉麵在橫濱並不有名。所以雖然對這拉麵店抱著懷疑的態度,但仍抱著探險的心態一試。My ramen luck isn't that good lately. I had Tsukiji Ebikin Ramen the other day and I wasn't impressed at all. I thus placed my hopes on this new ramen joint.There was no one there when I arrived with my
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主打叉燒的拉麵店。
叉燒燻香濃郁,
但麵和湯只屬一般。

Smoked char siu specialist?
Decent broth & noodle.
Fairly pricey.

60/100



可能近期天氣開始轉涼,拉麵癮開始發作,於是翻一翻"to eat list" 後決定一試這竟敢在太歲頭上動土(即開在一蘭旁邊)的新店。

上網顯示這店聲稱主打橫濱拉麵和煙燻叉燒。提供豚骨湯和味噌湯兩款選擇。

據我所知,所謂橫濱拉麵主要是「家系」拉麵,即鹽味重的豚骨湯(混雞骨)加背脂,配粗麵。店名都會加「家」字。醬油拉麵都頗為有名。味噌拉麵在橫濱並不有名。所以雖然對這拉麵店抱著懷疑的態度,但仍抱著探險的心態一試。

My ramen luck isn't that good lately. I had Tsukiji Ebikin Ramen the other day and I wasn't impressed at all. I thus placed my hopes on this new ramen joint.

There was no one there when I arrived with my colleague. Not a very good sign.

The options are limited, namely, tonkotsu and miso ramen. Pardon my ignorance but miso seems a bit strange for a shop that purports to serve "Yokohama style" ramen. Nevertheless, I was curious so that's what I ordered. My colleague ordered tonkotsu.

一進店內發現空無一人,警鐘已響起。同事點了豚骨,我點了味噌「博一鋪」。大家點了最硬的麵,及一客餃子。
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同事的豚骨先到,其實一看湯及麵並不似家系的拉麵。我不客氣喝了一口,豚骨味算濃郁(一蘭較濃郁一些),醬油味較突出。70/100
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我的味噌湯底真的與喝味噌湯相似,這樣的味道老實說是第一次試。一般所謂味噌湯其實是味噌混合豚骨湯,不是齋味噌。「梅光軒」和「札幌」(及已倒閉了的函館)便提供較正宗的味噌拉麵。
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麵是幼麵。並沒有使用一般味噌拉麵的粗麵。硬度可以但不算彈牙。比築地金好得多,但一蘭優勝多倍。份量偏小,可能和一蘭差不多。
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「招牌」的叉燒煙燻味確實濃郁。切得非常薄,近乎「燈影叉燒」,一陣煙便吃過了。

臨吃完便決定試一試枱頭的調味料,有蒜茸及辣芽菜及拉麵醋。一般來說,醋是加入豚骨湯底以減輕油膩感。不知道是醋的問題還是我的問題,把醋放入味噌湯內變得非常奇怪。完全不夾。

His ramen arrived first. I had a sip of the tonkotsu broth. The tonkotsu taste was not as rich as Ichiran next door. In fact, the shoyu taste was far more pronounced. It's not bad. At least it's rather special.
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My miso broth did what it says on the tin. It really tasted like yellow miso soup the comes with Japanese set meals, albeit with some chili flakes. I prefer the miso broth at "baikohKen ramen", they are really miso broth specialists from Hokkaido.

I ordered hard noodles and those were indeed hard - but not springy. It was still better than what I had at Ebikin the day before but those at Ichiran fared much better. The portion was on the small side.

Then comes the "signature" item: char siu. I gather it's the main selling point of this joint as the name translates literally to "Smoked Pork". Indeed, the two pieces of (thinly sliced) char siu had a very nice smoky flavour to it. Like others have mentioned in their reviews, the char siu were really too thin. Not value for money.
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As I was about to finish my bowl of ramen, I was experimenting with the different condiments placed on the table, namely, garlic, spicy bean sprout and "ramen" vinegar. Garlic was good with my broth but do not - I repeat - do not put the ramen vinegar into the miso soup. The vinegar itself tasted quite stale. The combination was horrible. It literally left a bad taste in my mouth.
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總結:

這次之後,我再去「鳥華亭」吃了一碗非常美味香濃的雞白湯都只是八十左右,又沒有加一。

相比之下,這裡埋單每人約$130,麵和湯都強差人意,勝價比很低。如要和一蘭一較高下,還需努力。這裡的海膽拉麵可能更有競爭力。

The total bill was about $130 plus gyoza (not bad but nothing to write home about). All in all, of Ton Kun wants to compete with Ichiran, it has a lot to catch up to do. Focusing on their sea urchin ramen might be the way to go.



(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
2016-11-08 67 views
自從找不到美味的拉麵後,冇吃多年,自上年開始,發覺坊間出現好多拉麵店,令我想再戰江湖。今天路過銅鑼灣,特意到這裡吃拉麵,款式不多,只有兩種味道選擇,要了豬骨湯底,味道好濃,紫菜吸收了湯底之後更好味,义燒好薄,而係好有煙熏味,當加了蒜蓉之後,個麵更香,辣芽菜好辣,我個人喜歡。整體算好味,可惜價錢要$98,两件义燒好似張紙咁薄,個人感覺不值,如果收$75,我會俾90分,現在只值75分。
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自從找不到美味的拉麵後,冇吃多年,自上年開始,發覺坊間出現好多拉麵店,令我想再戰江湖。
今天路過銅鑼灣,特意到這裡吃拉麵,款式不多,只有兩種味道選擇,要了豬骨湯底,味道好濃,紫菜吸收了湯底之後更好味,义燒好薄,而係好有煙熏味,當加了蒜蓉之後,個麵更香,辣芽菜好辣,我個人喜歡。
整體算好味,可惜價錢要$98,两件义燒好似張紙咁薄,個人感覺不值,如果收$75,我會俾90分,現在只值75分。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-11-08
Dining Method
Dine In
Spending Per Head
$98
Level3
62
2
2016-11-07 172 views
公司附近新開設了一家橫浜拉麵館,見門外張貼餐牌介紹的三款主打,有原板海膽、原隻松葉蟹、白貝蜆拉麵,頗有新意。一於今日收工和老婆一嚐橫浜風味。拉麵店有約十多個座位,若以日式拉麵店來講,面積不算小。長長一條走廊裡正是十來個吧枱位,典型不過。門口掛着一塊黑板,寫上各樣拉麵小食,價錢亦大眾化。一個小食一個拉麵不算過份吧?![燒餃子 $38]四件餃子煎至金黃微焦,附上特式醬油。入口餃子皮嫩滑濕潤,不會為求煎脆煎得太燶。一口咬掉半件餃子,豬肉鮮嫩,肉汁豐富。算是做到應有日式餃子的水準。[燒牛舌 $68]厚身牛舌上碟用沙律菜托底,以香蔥炸蒜鋪面,賣相算頗吸引。一口把牛舌放入嘴裡,質感結實而且牛味濃郁。味道都可以,但個別牛舌塊較煙靭,我相信不是餐廳設計味道而是食材本身或存差異。師傅正在準備叉燒拉麵,我亦閱讀一下店內剪報介紹。「燻」顧名思意,指煙燻之意。與店員傾談後得知,叉燒採用鹿兒島縣肉眼,先經過調味,再於凍櫃風乾熟成三日,然後慢煮至八九成熟,最後再用櫻花木煙燻製成。聽罷已令我驚嘆功夫之多,難怪經常有人慕名而來。當師傅在預備拉麵時,我偷偷參觀店內設施。叉燒於櫃內風乾熟成三日,相信和熟成牛扒異曲同工,減
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公司附近新開設了一家橫浜拉麵館,見門外張貼餐牌介紹的三款主打,有原板海膽、原隻松葉蟹、白貝蜆拉麵,頗有新意。一於今日收工和老婆一嚐橫浜風味。

拉麵店有約十多個座位,若以日式拉麵店來講,面積不算小。長長一條走廊裡正是十來個吧枱位,典型不過。
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門口掛着一塊黑板,寫上各樣拉麵小食,價錢亦大眾化。一個小食一個拉麵不算過份吧?!
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[燒餃子 $38]

四件餃子煎至金黃微焦,附上特式醬油。入口餃子皮嫩滑濕潤,不會為求煎脆煎得太燶。一口咬掉半件餃子,豬肉鮮嫩,肉汁豐富。算是做到應有日式餃子的水準。
餃子
$38
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[燒牛舌 $68]

厚身牛舌上碟用沙律菜托底,以香蔥炸蒜鋪面,賣相算頗吸引。一口把牛舌放入嘴裡,質感結實而且牛味濃郁。味道都可以,但個別牛舌塊較煙靭,我相信不是餐廳設計味道而是食材本身或存差異。
牛舌
$68
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師傅正在準備叉燒拉麵,我亦閱讀一下店內剪報介紹。「燻」顧名思意,指煙燻之意。與店員傾談後得知,叉燒採用鹿兒島縣肉眼,先經過調味,再於凍櫃風乾熟成三日,然後慢煮至八九成熟,最後再用櫻花木煙燻製成。聽罷已令我驚嘆功夫之多,難怪經常有人慕名而來。

當師傅在預備拉麵時,我偷偷參觀店內設施。
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叉燒於櫃內風乾熟成三日,相信和熟成牛扒異曲同工,減少水份令肉味更濃。
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最後用櫻花木煙燻,增加煙燻風味與味道複習性。
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製成後再用機器切出厚薄均勻既煙燻叉燒。
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[味噌拉麵 $108]

叉燒肥瘦均勻,脂肪瘦肉分佈分明。入口外皮微焦,帶煙燻味。瘦肉質感似西式火腿扒,與一般叉燒的粗獷成對比。
味噌豚骨拉麵
$108
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味噌拉麵乃用豬骨湯底,再加入味噌煮成。入口味道較濃,帶少辣,應該是師傅同時放入辣椒絲吊味效果。而麵是幼麵,麵質軟硬可選。
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[原匹松葉蟹拉麵 $298]

餐牌眼見有一款拉麵原隻松葉蟹放在拉麵上,好不霸氣,店員指一般一日walk-in只會預備兩份,以免隔夜變得失色,剛好尚餘一碗。這位店員如果不做拉麵,應該也能向愛斯基摩人推銷雪櫃。我當然抵受不了誘惑,點了一碗。

上菜時松葉蟹八隻腳掛左碗上,碗邊還附有蟹羔,而且師傅還貼心得將松葉蟹剪開,實在令人飢腸轆轆。打開蟹蓋,還有鮮橙色蟹羔,我先嚐一口湯底,味道和剛才的味噌截然不同。這個是豬骨湯底,客人點這款拉麵時才再放入新鮮白蜆煮湯,帶出鮮味,尤其適合愛淡味的我。而蟹肉亦相當新鮮而且結實,蟹腳亦有淡淡海水鹹的鮮甜。不消三五分鐘,蟹肉蟹湯蜆肉都倒到我的肚子裡去。
原匹松葉蟹拉麵
$298
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雖然差不多三百元一碗拉麵的確有點離地,當作滿足一次霸氣拉麵體驗,這個經驗亦絕不欺場。最多下次試返基本叉燒拉麵:)人一世物一世嘛
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-11-03
Dining Method
Dine In
Spending Per Head
$256 (Dinner)
Recommended Dishes
餃子
$ 38
味噌豚骨拉麵
$ 108
原匹松葉蟹拉麵
$ 298
Level1
3
0
2016-11-05 110 views
其實只係一試的心態來試試看,不過我想講的是,很失望。入來時,沒有冷氣,很熱。已經即時反應,但要到我到吃完時才開冷氣。吃拉麵最重要的湯底,但味道沒什麼突出,不覺得好味。叉燒卻是ok,肥,但不會感覺太過肥。另外叫了餃子和牛舌,餃子還可以,牛舌太難咬開了。
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其實只係一試的心態來試試看,不過我想講的是,很失望。
入來時,沒有冷氣,很熱。已經即時反應,但
要到我到吃完時才開冷氣。
吃拉麵最重要的湯底,但味道沒什麼突出,不覺得好味。
叉燒卻是ok,肥,但不會感覺太過肥。
另外叫了餃子和牛舌,餃子還可以,牛舌太難咬開了。
牛舌
$68
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餃子
$38
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$98
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
507
0
2016-11-04 160 views
同同事去開銅鑼灣做野,外出工作自然想食一個豐富的午餐。行行下,見到一間隱蔽既小店,主打橫浜系拉面,仲係試業中。拉開門廉一睇,裡面格局十足傳統日本拉麵店,係你喇!店內座位唔多,只有幾個,坐0係枱前可以睇到師傅表演制作拉面,賞心悅目。拉麵紙簡單,選項唔多,但正宗既日式拉麵就應該係甘。我地先選左一碗豚骨拉麵,再選左一份冷菠菜,當然另加糖心蛋。正在選第二碗之際,店主埋黎介紹限定推介:海膽拉麵同牛小排。聽個名甘吸引,當時要一試啦。《芝麻冷菠菜》胡麻醬有點點似平時食開既凍豆腐,但配上菠菜更新鮮。菠菜好嫩滑,切開細細般,充分吸收哂芝麻醬,少少甜多多趣。《蒜片牛小排》呢個係師傅推介既限定小食,牛小排份量唔多但質素高。等待途中見到師傅好用心甘燒每一塊,上碟時有蒜片鋪上,令其更加惹味。入口有口感,生熟程度適中,好juicy,牛味十足,好似食緊高級燒肉甘。《豚骨拉麵》先飲一啖湯,豚骨味道好濃郁,豬骨味非常重但湯底唔太咸。叉燒大大塊有三塊,肥瘦均勻,而其他配料亦十足。拉麵有咬口同彈牙。《雲丹拉麵》呢個精彩喇,雲丹拉麵原來係海膽拉麵。海膽拉麵唔係象徵式加三兩粒,而係一整板海膽,滿滿甘鋪滿麵面。麵底同豚骨麵差唔多
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同同事去開銅鑼灣做野,外出工作自然想食一個豐富的午餐。行行下,見到一間隱蔽既小店,主打橫浜系拉面,仲係試業中。拉開門廉一睇,裡面格局十足傳統日本拉麵店,係你喇!
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店內座位唔多,只有幾個,坐0係枱前可以睇到師傅表演制作拉面,賞心悅目。
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拉麵紙簡單,選項唔多,但正宗既日式拉麵就應該係甘。
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我地先選左一碗豚骨拉麵,再選左一份冷菠菜,當然另加糖心蛋。正在選第二碗之際,店主埋黎介紹限定推介:海膽拉麵同牛小排。聽個名甘吸引,當時要一試啦。
芝麻冷菠菜
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《芝麻冷菠菜》
胡麻醬有點點似平時食開既凍豆腐,但配上菠菜更新鮮。菠菜好嫩滑,切開細細般,充分吸收哂芝麻醬,少少甜多多趣。
蒜片牛小排
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《蒜片牛小排》
呢個係師傅推介既限定小食,牛小排份量唔多但質素高。等待途中見到師傅好用心甘燒每一塊,上碟時有蒜片鋪上,令其更加惹味。入口有口感,生熟程度適中,好juicy,牛味十足,好似食緊高級燒肉甘。
豚⻣拉麵
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糖心蛋
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《豚骨拉麵》
先飲一啖湯,豚骨味道好濃郁,豬骨味非常重但湯底唔太咸。叉燒大大塊有三塊,肥瘦均勻,而其他配料亦十足。拉麵有咬口同彈牙。
雲丹拉麵
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《雲丹拉麵》
呢個精彩喇,雲丹拉麵原來係海膽拉麵。海膽拉麵唔係象徵式加三兩粒,而係一整板海膽,滿滿甘鋪滿麵面。麵底同豚骨麵差唔多,唔同既係佢加入左大量海蜆,增加鮮味。海膽細細粒但十分新鮮,香甜無腥味。先食半板海膽,再夾起麵條,每一條麵都會掛滿海膽,口感味覺都非常滿足。呢個真係好驚喜,無諗過去個簡單的拉麵店都會食到海膽盛宴。

最後埋單,一人兩百幾,少少貴但享用左海膽盛宴同高級燒肉,唔緊要啦!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-10-17
Dining Method
Dine In
Spending Per Head
$200 (Lunch)
Recommended Dishes
芝麻冷菠菜
蒜片牛小排
豚⻣拉麵
糖心蛋
雲丹拉麵
Level4
262
0
2016-11-02 66 views
豚燻 @ foodki銅鑼灣 味噌拉麵(6/10)($108) 豚燻開正係一蘭條街,其實都幾有膽識,因為去親果條街既朋友都係食一蘭😂😂😂,唔會去試下其他拉麵。 豚燻主打味噌拉麵,係香港少有,湯底帶甜味,確實香港少有,其實係值得一試既😗😗😗,湯底濃郁,但我覺得整個湯底實在太甜,豚骨味相對不明顯。 而叉燒🐷🐷係佢地既主打,呢個煙燻黑豚肉,用上櫻花木煙熏,令豚肉🐽🐽帶點煙燻香味,肉質太點煙韌,偏瘦,對於鍾意食瘦叉既朋友應該會非常滿意。 拉麵建議大家揀粗麵,比幼麵好食,麵質彈牙😚,有嚼勁 整體黎講,價錢真係太貴,但如果對比隔離間一蘭,呢到起碼飽肚😂😂😂😂😂😂😊...
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豚燻 @ foodki銅鑼灣

味噌拉麵(6/10)($108)

豚燻開正係一蘭條街,其實都幾有膽識,因為去親果條街既朋友都係食一蘭😂😂😂,唔會去試下其他拉麵。 豚燻主打味噌拉麵,係香港少有,湯底帶甜味,確實香港少有,其實係值得一試既😗😗😗,湯底濃郁,但我覺得整個湯底實在太甜,豚骨味相對不明顯。 而叉燒🐷🐷係佢地既主打,呢個煙燻黑豚肉,用上櫻花木煙熏,令豚肉🐽🐽帶點煙燻香味,肉質太點煙韌,偏瘦,對於鍾意食瘦叉既朋友應該會非常滿意。 拉麵建議大家揀粗麵,比幼麵好食,麵質彈牙😚,有嚼勁 整體黎講,價錢真係太貴,但如果對比隔離間一蘭,呢到起碼飽肚😂😂😂😂😂😂😊...
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
3K
0
2016-11-02 90 views
豚燻拉麵店認真膽色過人,竟然並排開在一時城中話題的一蘭拉麵隔離。無他嘅,有信心囉!其實大家走的路線不同,豚燻是走橫浜地區的路線,味道不是濃稠的豬骨湯底,比較清淡,反而是我喜歡💓最近推出了新系列,火速行動。雲丹滿開海の幸拉麵海膽秋季應該是肥美的,金黃一片鋪在拉麵上,吸睛之餘,另人唾唌。先嚐湯底,感覺海水味湧上舌尖,原來用了大量蜆隻餚湯,清香又好喝。海膽甘香滿腔,份量看似不少,由於太好味了,二秒己K.O了。😅麺質不錯,軟硬適中。配料還有大量木耳絲,青蔥,紫菜,另口感非常豐富。講真初時有感價錢$198有點昴貴和奢侈,但食後又感到值回票價👍。
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豚燻拉麵店認真膽色過人,竟然並排開在一時城中話題的一蘭拉麵隔離。無他嘅,有信心囉!

其實大家走的路線不同,豚燻是走橫浜地區的路線,味道不是濃稠的豬骨湯底,比較清淡,反而是我喜歡💓
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最近推出了新系列,火速行動。

雲丹滿開海の幸拉麵

海膽秋季應該是肥美的,金黃一片鋪在拉麵上,吸睛之餘,另人唾唌。
先嚐湯底,感覺海水味湧上舌尖,原來用了大量蜆隻餚湯,清香又好喝。
海膽甘香滿腔,份量看似不少,由於太好味了,二秒己K.O了。😅
麺質不錯,軟硬適中。
配料還有大量木耳絲,青蔥,紫菜,另口感非常豐富。
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講真初時有感價錢$198有點昴貴和奢侈,但食後又感到值回票價👍。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-11-02
Dining Method
Dine In
Spending Per Head
$198 (Lunch)
Level4
711
0
I am eager to try the signature Sea urchin/Uni ramen of a Japanese restaurant called''Ton Kun Ramen''(豚燻拉麵) located in Jaffe road(謝婓道),Causeway bay.The signature sea urchin ramen(海胆拉麵)(HKD$198)of this restaurant is called ''Yun Dan''ramen(雲丹拉麵).''Yun Dan''is the chinese characters translated from Japanese.There is substantial amount of sea urchin on top of ramen which is larger than the palm size!!!The sea urchins is so creamy,sweet and silky smooth.The sea urchins is definitely the hero of the
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I am eager to try the signature Sea urchin/Uni ramen of a Japanese restaurant called''Ton Kun Ramen''(豚燻拉麵) located in Jaffe road(謝婓道),Causeway bay.
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The signature sea urchin ramen(海胆拉麵)(HKD$198)of this restaurant is called ''Yun Dan''ramen(雲丹拉麵).''Yun Dan''is the chinese characters translated from Japanese.
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There is substantial amount of sea urchin on top of ramen which is larger than the palm size!!!The sea urchins is so creamy,sweet and silky smooth.The sea urchins is definitely the hero of the dish!!!

At least 20 clams are inside the ramen.

The essences of sea urchin and clams enhance the complexity of the soup base by adding the sweetness and flavors of the sea to it.

Apart from the signature sea urchin ramen,this restaurant specializes in "Yokohama style" pork ramen (橫濱派叉燒拉麵).

Kagoshima pork ramen with tonkotsu soup base(鹿兒島黑豚肉拉麵配豚骨湯底)(HKD$98)
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One of unique characteristics of "Yokohama style" ramen is that it has milder flavors than those soy sauce soup bases.

As the restaurant try to focus on what it does the best,it only sells two soup bases of ramen.i.e.Tonkotsu(豚骨) and Miso(味噌).

This practice can ensures the consistency of quality control.

Customers can also choose whether they want thin ramen or thicker ones according to their preferances.
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Moreover,customers can decide how long the ramen is cooked.i.e.They prefer soft/medium soft or firm ramen.

Extra toppers are provided.e.g.baby bamboo,half boiled egg,kikurage mushroom...etc.

All the pork of this restaurant undergoes special treatments.
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First,the pork will marinate by sea salt and aging for three days which makes the meat more tender.

Then the marinated pork will smoked by cherry wood to add distinct smoky woody fragrances to it.

This restaurant imports the pork from Kagoshima,Japan in order to create the authentic Japanese ramen to its customers.
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The restaurant is set up like many of the Japanese ramen restaurants which most of the customers are arranged to sit facing the chef.So customers can see how the chef preparing the cuisines for them.

I also ordered three sides.

The first one is the garlic beef short ribs(蒜片牛小排)(HKD$98)
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The short rib is superrrr tender and juicy.It likes marbling steak with even grease distributions.

The second one is shiso & plum sauce fried chicken(紫蘇梅炸雞)(HKD$38)
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The batter is quite thin.The chicken is superrrrrr succulent and tender.These nuggets are chrispy on the outside and juicy on the inside.

The tartness and sourness of the plum sauce cuts through the fattiness of the fried chickens
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The last one is the pan fried dumplings.However,its not good as I expected.It is not crispy enough and the filling is relatively bland.(煎餃子)(HKD$38)
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Lunch
Recommended Dishes
  • garlic beef short ribs(蒜片牛小排)
  • shiso & plum sauce fried chicken(紫蘇梅炸雞
  • signature sea urchin ramen(雲丹/海胆拉麵)
Level4
2016-11-02 357 views
其實遊日本要吃拉麵一點也不困難, 不論是連鎖店或是小店, 基本上到處都有, 但偏偏我在上次日本之旅只吃了一餐, 而且在看不懂日文的情況下走入了一間主打雞湯底的拉麵小店裏, 雖然既有風味亦美味, 但沒有嚐到豬骨湯底的拉麵總覺得有點失落, 為彌補這個缺失, 決定相約一起遊日本的好友找間有風味的拉麵店補償一下。專誠提早我們的午餐時間, 幸好未見人龍出現。店子門面設計具和風的色彩, 門外掛了一個大型的招牌日式燈籠, 擺放了餐牌, 亦貼上有關店子的報導, 還有一支註明橫濱拉麵的旗幟, 原來店子是橫濱派拉麵。拉門而入, 店子以泥黃色為主調, 地方小小, 只設有十多個吧枱位, 但樓底相當高, 加上佈置簡約平實, 牆上只掛了一些布簾、貼上海報和報導, 感覺挺舒適。為何店子取名「豚燻拉麵」呢? 相信是因為這裏主打的煙燻叉燒, 所以豚燻拉麵是必吃之一。除此之外, 餐牌上還有三款創意十足的拉麵, 分別以海膽、松葉蟹和白蜆為主角, 三款的相片賣相同樣霸氣十足, 豐富吸引, 揀邊款好呢? 下不了決定便由友人選取吧!******************************先在點單紙逐一畫下要求, 可揀湯底、要
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其實遊日本要吃拉麵一點也不困難, 不論是連鎖店或是小店, 基本上到處都有, 但偏偏我在上次日本之旅只吃了一餐, 而且在看不懂日文的情況下走入了一間主打雞湯底的拉麵小店裏, 雖然既有風味亦美味, 但沒有嚐到豬骨湯底的拉麵總覺得有點失落, 為彌補這個缺失, 決定相約一起遊日本的好友找間有風味的拉麵店補償一下。
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專誠提早我們的午餐時間, 幸好未見人龍出現。店子門面設計具和風的色彩, 門外掛了一個大型的招牌日式燈籠, 擺放了餐牌, 亦貼上有關店子的報導, 還有一支註明橫濱拉麵的旗幟, 原來店子是橫濱派拉麵。拉門而入, 店子以泥黃色為主調, 地方小小, 只設有十多個吧枱位, 但樓底相當高, 加上佈置簡約平實, 牆上只掛了一些布簾、貼上海報和報導, 感覺挺舒適。
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為何店子取名「豚燻拉麵」呢? 相信是因為這裏主打的煙燻叉燒, 所以豚燻拉麵是必吃之一。除此之外, 餐牌上還有三款創意十足的拉麵, 分別以海膽、松葉蟹和白蜆為主角, 三款的相片賣相同樣霸氣十足, 豐富吸引, 揀邊款好呢? 下不了決定便由友人選取吧!

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先在點單紙逐一畫下要求, 可揀湯底、要/走蔥、拉麵的粗幼和軟硬度, 另外還可追加配料、小吃和飲料。枱上除了放了點單紙外, 亦預設的一些配料, 當中有我很喜歡的辣芽菜, 亦有友人喜歡的蒜泥, 待一會跟拉麵伴吃, 試試其味。
1 views
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味噌豚燻拉麵
$108
3 views
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0 comments
6 views
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0 comments
1 views
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相當喜歡坐吧枱位, 皆因可邊等待, 邊看着師傅製作。不出一會, 一碗熱辣辣的味噌豚燻拉麵 ($108)便送到我倆面前, 香氣隨熱煙直湧鼻子, 真的非常誘人。數數看, 配料包括不少爽口的木耳絲、翠綠且清香的蔥花、鮮嫩的菠菜、三大塊半浸的紫菜、一些大蔥絲, 當然不少得兩大片叉燒
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湯底 乃是拉麵的靈魂, 急不及待先呷一口, 豬骨湯熬足12小時而成, 味道濃而不鹹, 帶微辣, 喝起來不感油膩, 亦沒有乾涸之感, 很合我倆口味, 以香濃的湯底跟粗身的曲拉麵 最匹配, 麵條彈牙入味, 掛湯力強, 口感和味道一流。
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輪到品嚐那兩塊豚肉, 看回門口所張貼的報導才知製作複雜且需時, 而在選材方面亦相當講究, 是採用鹿兒島黑豚肉眼位 櫻花煙燻木 製作而成, 難怪別有一番風味, 與眾不同。豚肉厚薄度適中, 一咬入口, 煙燻香味和肉香兼備, 連帶一層肥膏, 甘香而不肥膩, 肉質鬆軟嫩口,兼富肉汁,齒頰留香, 的確教人回味。

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雲丹滿開海の幸拉麵
$198
0 views
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0 comments
3 views
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0 comments
0 views
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0 comments
3 views
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看着師傅製作雲丹滿開海の幸拉麵 ($198), 真是成板韓國馬糞海膽 放在拉麵面, 絶無花假, 厲害! 除了有一板海膽外, 還以六大塊紫菜 圍着周邊, 而配料同樣有木耳絲、蔥花、菠菜 大蔥絲, 看到都已令人滿足, 等等……等等….. 還有呀! 拉麵下還有多不勝數的白蜆, 真係落足料, 不禁垂涎三尺。
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湯身 色澤比味噌湯底清澈,而味道亦較清淡, 但非常鮮味, 皆因湯底是以豬骨 蜆 熬成, 除了有豬骨的肉鮮外, 還有蜆肉的鮮味, 大大提升鮮甜味,更討我喜歡。選了幼身直拉麵 配鮮甜的湯底最適合不過, 拉麵條條分明, 普通的軟硬度很有嚼勁, 掛湯力雖不及粗曲拉麵, 但入口順滑, 舀一羹湯跟拉麵同吃, 同樣令人吃得滋味。
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輪到品嚐海膽, 色澤鮮橙亮麗的,入口極甘香鮮味,相當肥美油潤,黏滿口腔,啖啖教人回味,難以抗拒。而細細隻的白蜆 也同樣出色, 絕無半點沙粒, 肉質極之鮮嫩, 隻隻鮮甜, 兩者質素同樣上乘, 真的不得邊口邊讚。

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14 views
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燻製半熟玉子
$14
5 views
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0 comments
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基本上我每次吃拉麵都不能少了玉子,今次也不例外, 追加一隻燻製半熟玉子($14)。把其分半, 流心狀不明顯,只是稍稍流心,有點失望,但呈鮮黃色的蛋黃 充滿蛋香,亦帶些黏性,而蛋白 亦保持一點滑溜的口感。

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22 views
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芝麻凍菠菜
$28
5 views
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我倆都是愛蔬菜之人, 故在數款小吃中選了一客芝麻凍菠菜 ($28), 翠綠的菠菜 淋上混入芝麻粒 芝麻醬,灑滿木魚碎。入口微涼, 芝麻醬的份量合宜, 緊緊沾在鮮嫩的菠菜上, 既有芝麻的甘香亦不失菠菜的獨有味道, 簡單的美味。

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平時所吃的拉麵對我來說多是味道偏鹹, 過於濃郁, 朋友往往覺得我不把湯喝掉很浪費, 但有時喝後整日感到乾涸, 真的不舒適。不過, 今次遇來到這間小店, 首次一嚐橫濱派拉麵的味道, 味噌口味香濃得來又不會過鹹, 而蜆肉豬骨湯底則鮮甜美味, 終於遇上合口味的拉麵, 大啖大啖把湯喝清光也不怕。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-10-30
Dining Method
Dine In
Spending Per Head
$174 (Lunch)
Recommended Dishes
味噌豚燻拉麵
$ 108
雲丹滿開海の幸拉麵
$ 198
芝麻凍菠菜
$ 28
Level4
100
0
2016-10-29 186 views
某天 Whatsapp group 內轉來一張鋪滿海膽的拉麵照片,嘩聲四起,只可惜到我有空的時候,朋友說拉麵店當天沒有海膽供應...... 正當我失望之際,朋友說已跟師傅混熟,知道最近嘗試做原隻蟹拉麵而且日限兩碗,便馬上叫他幫我訂位。豚燻位處銅鑼灣廣場二期後面,伊利莎白大廈對面,從地鐵站C出口只是五分鐘的路程。鬧市當中位置方便,換來便是鋪面上稍作遷就,店內座位約十個,檯面偏窄,但還有空放上水和調味料等。地方企理,感覺有點像日本人的店。當天客人不多,好處是師傅有空閒聊吹水,可以聽師傅的分享長長知識。豚燻寫是源自拉麵發祥地-橫濱,據我所知,橫濱拉麵較有名的是濃厚的醬油豬骨湯加上雞和蔬果,煮出重口味的湯底。不過豚燻的豬骨湯特意做得比一般淡口,用意在配搭其他食材時更得心應手,不受濃郁的豬骨湯味左右。味噌叉燒拉麵 $108湯頭味噌味道濃,加入少許辣椒絲帶點刺激感,豬骨湯則在背後輕輕支撐著使餘香韻存。我選了粗身偏硬的麵條,麵質彈牙而且有股獨特的麥香。叉燒跟平常的有點不同,肉身白脂肪少而且煙燻味香,啊,所以餐廳叫豚燻。師傅說煙燻叉燒在橫濱本是傳統做法,但慢慢大多店鋪都轉了用一般的燒製叉燒。一問之下更
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某天 Whatsapp group 內轉來一張鋪滿海膽的拉麵照片,嘩聲四起,只可惜到我有空的時候,朋友說拉麵店當天沒有海膽供應...... 正當我失望之際,朋友說已跟師傅混熟,知道最近嘗試做原隻蟹拉麵而且日限兩碗,便馬上叫他幫我訂位。

豚燻位處銅鑼灣廣場二期後面,伊利莎白大廈對面,從地鐵站C出口只是五分鐘的路程。
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鬧市當中位置方便,換來便是鋪面上稍作遷就,店內座位約十個,檯面偏窄,但還有空放上水和調味料等。地方企理,感覺有點像日本人的店。當天客人不多,好處是師傅有空閒聊吹水,可以聽師傅的分享長長知識。
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豚燻寫是源自拉麵發祥地-橫濱,據我所知,橫濱拉麵較有名的是濃厚的醬油豬骨湯加上雞和蔬果,煮出重口味的湯底。不過豚燻的豬骨湯特意做得比一般淡口,用意在配搭其他食材時更得心應手,不受濃郁的豬骨湯味左右。

味噌叉燒拉麵 $108
4 views
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湯頭味噌味道濃,加入少許辣椒絲帶點刺激感,豬骨湯則在背後輕輕支撐著使餘香韻存。
3 views
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我選了粗身偏硬的麵條,麵質彈牙而且有股獨特的麥香。
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7 views
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叉燒跟平常的有點不同,肉身白脂肪少而且煙燻味香,啊,所以餐廳叫豚燻。師傅說煙燻叉燒在橫濱本是傳統做法,但慢慢大多店鋪都轉了用一般的燒製叉燒。一問之下更發現面前這部正在冒煙的機器就是燻製叉燒的特別工具,叉燒每日新鮮製造,要求嚴格。

原隻松葉蟹拉麵 $208
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一日暫賣兩碗,基本上都是熟客幫襯,松葉蟹每日堅持只用新鮮貨,因為怕雪藏會出水,變得又乾又腥,所以就算索價$208一碗還是物有所值。食蟹多少會有點狼狽,不過師傅很貼心,把殻都剪開了,方便我用筷子一挑便可食到蟹肉。
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湯底充滿海鮮味,原來是加入了蜆於豬骨湯內稍作調味,湯面還放了額外的蟹膏(難道真的不怕虧本嗎),鮮味爆發,這裡的豬骨湯還真是百變。

山葵鳥唐揚 $38
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這是我最愛的配搭,炸雞香口不膩,肉汁飽滿,粗粒山葵味香又不嗆鼻。

整個用餐過程都感受到豚燻是一家用心的拉麵店,比起鄰店的拉麵大家更有獨特的味道,加上每一道菜都充滿著師傅的心思,希望豚燻能在這站得住腳吧!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-10-26
Dining Method
Dine In
Spending Per Head
$180 (Dinner)
Level4
232
0
2016-10-27 127 views
知道左呢度既雲丹拉麵好一陣子,今天終於有時間來銅鑼灣食拉麵收工後9秒9就來銅鑼灣食好野--豚臐拉麵豚臐位於一蘭拉麵旁邊,很容易找到!店面沒有很大,像日本那些小店!坐位也不算多,只有大約十個位置,但師傅卻有4個確保有好既招呼我地到既時候大概6點半,時間尚早!唔想同人爭位食食下就開始有客人!餐牌好簡單! 連小食也只有幾款選擇!名符其實:貴精不貴多於是,我地叫左好出名既雲丹拉麵同埋招牌豚臐拉麵,口痕既我地當然追加兩個小食首先係雲丹拉麵! 淨係張相已經可以呃好多Like一個字:料很足既拉麵淨係紫菜有6塊、海膽份量十足!值得一提既係食食下,會好有驚喜食食下,發現有十多隻蜆真意想不到!所以個湯好甜,蜆既精華都在湯底內海膽好鮮甜,完全沒有那陣味道再一次食到新鮮海膽麵既質地偏幼,彈牙非常整個麵既感覺係驚喜!雖然價錢偏貴,但個人認為值得一試豚臐拉麵!店既招牌麵!是橫濱派既拉麵!湯底都係醬油去烹調,但比起平常的淡一點岩哂我! 麵質比雲丹的粗!個人比較欣賞這一個麵的質地兩塊厚切既叉燒味道也很足小食方面,我地選擇了一個燒餃子和一個蒜香和牛煎餃子比起平時吃口感有少許分別,就係呢個食落係比較淋身的,似乎係無咁熱氣
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知道左呢度既雲丹拉麵好一陣子,今天終於有時間來銅鑼灣食拉麵

收工後9秒9就來銅鑼灣食好野--豚臐拉麵

豚臐位於一蘭拉麵旁邊,很容易找到!
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店面沒有很大,像日本那些小店!
坐位也不算多,只有大約十個位置,但師傅卻有4個
確保有好既招呼
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我地到既時候大概6點半,時間尚早!唔想同人爭位
食食下就開始有客人!
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餐牌好簡單! 連小食也只有幾款選擇!
名符其實:貴精不貴多

於是,我地叫左好出名既雲丹拉麵同埋招牌豚臐拉麵,口痕既我地當然追加兩個小食
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燒餃子
$38
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首先係雲丹拉麵!
淨係張相已經可以呃好多Like

一個字:料很足既拉麵

淨係紫菜有6塊、海膽份量十足!值得一提既係食食下,會好有驚喜

食食下,發現有十多隻蜆
雲丹拉麵
$198
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真意想不到!
所以個湯好甜,蜆既精華都在湯底內


海膽好鮮甜,完全沒有那陣味道

再一次食到新鮮海膽

麵既質地偏幼,彈牙非常


整個麵既感覺係驚喜!雖然價錢偏貴,但個人認為值得一試
味增湯拉麵
$108
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味增湯拉麵
$108
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豚臐拉麵!
店既招牌麵!是橫濱派既拉麵!
湯底都係醬油去烹調,但比起平常的淡一點
岩哂我!
麵質比雲丹的粗!
個人比較欣賞這一個麵的質地

兩塊厚切既叉燒味道也很足


小食方面,我地選擇了一個燒餃子和一個蒜香和牛
燒餃子
$38
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煎餃子比起平時吃口感有少許分別,就係呢個食落係比較淋身的,似乎係無咁熱氣

一客有4隻,味道唔錯
但沒有太大驚喜!可能剛才既拉麵比既驚喜太大
蒜片牛肉
$98
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炸香蒜片,放係煎香左既牛肉上面

份量唔算好大,但材料好!
略略煎香,牛既濃香撲鼻

唔會太熟,因此口感唔錯!
值得一試


整體黎講,材料新鮮!雲丹拉麵有驚喜


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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-10-24
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
雲丹拉麵
$ 198
味增湯拉麵
$ 108
味增湯拉麵
$ 108
蒜片牛肉
$ 98
Level4
2016-10-26 27 views
位於銅鑼灣的,是一間以煙燻叉燒和海膽岀名的拉麵店。媽媽和我都愛好拉麵,因此一來吃個晩餐謝斐道468號百達中心地下E舖味噌湯麵$108拉麵只有三種,包括:海膽,味噌,豚骨味噌拉麵為最重口味之選,拉麵包括二塊叉燒, 紫菜,木耳絲,菠菜喝一口湯,湯底極重味噌味,非常的咸,非常的重口味曲身粗麵把湯都掛起來,煙靭帶勁,份量剛剛飽肚叉燒煙靭後雖煙靭味不濃,但大片肉厚,肉質滑腍吃光後,還是湯底太重口味,下次選豚骨好了海膽拉麵$198一大板的海膽拉麵是餐廳另一招牌,相信一定得海膽控的心海膽呈橙黃色,首次熱食海膽,表示很有趣雖沒有叉燒,但湯底內更有數隻蜆肉,很有驚喜哦。蒜片牛小扒$68牛小扒切成數片,加上蒜片香蔥炒起,甚為惹味。肉質腍滑,也不錯餃子$38食拉麵必點餃子,一碟四客餃子皮煙靭薄皮,豬肉帶香腍香,味道不錯。
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位於銅鑼灣的,是一間以煙燻叉燒和海膽岀名的拉麵店。

媽媽和我都愛好拉麵,因此一來吃個晩餐


謝斐道468號百達中心地下E舖
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味噌湯麵$108


拉麵只有三種,包括:海膽,味噌,豚骨

味噌拉麵為最重口味之選,拉麵包括二塊叉燒, 紫菜,木耳絲,菠菜

喝一口湯,湯底極重味噌味,非常的咸,非常的重口味


曲身粗麵把湯都掛起來,煙靭帶勁,份量剛剛飽肚

叉燒煙靭後雖煙靭味不濃,但大片肉厚,肉質滑腍

吃光後,還是湯底太重口味,下次選豚骨好了
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海膽拉麵$198

一大板的海膽拉麵是餐廳另一招牌,相信一定得海膽控的心
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海膽呈橙黃色,首次熱食海膽,表示很有趣

雖沒有叉燒,但湯底內更有數隻蜆肉,很有驚喜哦。
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蒜片牛小扒$68

牛小扒切成數片,加上蒜片香蔥炒起,甚為惹味。肉質腍滑,也不錯
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餃子$38

食拉麵必點餃子,一碟四客


餃子皮煙靭薄皮,豬肉帶香腍香,味道不錯。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-10-24
Dining Method
Dine In
Level4
銅鑼灣是拉麵店的集中地,不同風味任君選擇。豚燻位於X蘭拉麵旁,主打潢濱風味。推門入內,店子小小呈窄長型,食客基本上也能望見廚師們煮食。餐廳的餐單十分簡單,基本上力推豚燻拉麵一項,食客可按自身喜惡加減食材及安排拉麵細節。對於追求特別及喜愛時令菜式的朋友,餐廳亦額外有一兩款「隱藏」選擇,大家不妨看看貼於牆上的海報單張,便能有更全面的了解。 從店名豚燻二字,已略可估計豚肉叉燒的處理手法,認真細問,更讚嘆處理工序的煩複與誠意。店中所用的豚肉,選用鹿兒島黑豚肉眼。豚肉先會放在冷櫃風乾熟成三天,過程一會抽減肉內水份以濃縮肉香,二會透過自身酵素分解軟嫩肉質。風乾熟成後的豚肉,會置於烤爐以 80 度爐溫慢烤四小時,這做法既能均勻地煮熟豚肉,又能有效保留餘下的肉汁精華。最後的工序,是以櫻花木為豚肉煙燻上味。 這碗味噌豚燻拉麵,正正搭載了兩片豚燻叉燒。起箸將豚肉放近嘴邊的一瞬間,已能清楚嗅到一股清幽的煙燻味道。送口品嚐的一刻,那份幽香已彌漫口腔之中,繼而豚肉的肉香與軟嫩的食感才無縫補上,過程令人享受。正因如此,我們及後多追加兩片豚肉再三回味! 筆者喜愛時令美食,這碗雲丹滿開海膽拉麵當然是不二之選。有別
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銅鑼灣是拉麵店的集中地,不同風味任君選擇。豚燻位於X蘭拉麵旁,主打潢濱風味。推門入內,店子小小呈窄長型,食客基本上也能望見廚師們煮食。
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餐廳的餐單十分簡單,基本上力推豚燻拉麵一項,食客可按自身喜惡加減食材及安排拉麵細節。對於追求特別及喜愛時令菜式的朋友,餐廳亦額外有一兩款「隱藏」選擇,大家不妨看看貼於牆上的海報單張,便能有更全面的了解。
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從店名豚燻二字,已略可估計豚肉叉燒的處理手法,認真細問,更讚嘆處理工序的煩複與誠意。店中所用的豚肉,選用鹿兒島黑豚肉眼。豚肉先會放在冷櫃風乾熟成三天,過程一會抽減肉內水份以濃縮肉香,二會透過自身酵素分解軟嫩肉質。風乾熟成後的豚肉,會置於烤爐以 80 度爐溫慢烤四小時,這做法既能均勻地煮熟豚肉,又能有效保留餘下的肉汁精華。最後的工序,是以櫻花木為豚肉煙燻上味。

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這碗味噌豚燻拉麵,正正搭載了兩片豚燻叉燒。起箸將豚肉放近嘴邊的一瞬間,已能清楚嗅到一股清幽的煙燻味道。送口品嚐的一刻,那份幽香已彌漫口腔之中,繼而豚肉的肉香與軟嫩的食感才無縫補上,過程令人享受。正因如此,我們及後多追加兩片豚肉再三回味!

味噌豚燻拉麵
$108
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豚肉叉燒
$32
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筆者喜愛時令美食,這碗雲丹滿開海膽拉麵當然是不二之選。有別於豚燻拉麵有味噌及豚骨兩款湯底選擇,這碗海膽拉麵特別配上白蜆豚骨湯。廚師會以十多隻新鮮白蜆即席放進豚骨湯底肴煮,為濃郁骨湯額外添上一份清甜味道。撇除白蜆的精華不説,店中的豚骨湯底比坊間的拉麵店清新到位,既足味又少了一份膩感,筆者十分欣賞。

雲丹滿開海膽拉麵
$198
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雲丹滿開海膽拉麵
$198
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至於拉麵的另一亮點,固然是金黃色的海膽本身。海膽用上韓國馬糞品種,味道相當甜蜜濃郁。以一整板海膽製作一碗拉麵,單看備製過程已令人涶涎欲滴。認真細味,幸福滿足感更是不能言喻。
雲丹滿開海膽拉麵
$198
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雲丹滿開海膽拉麵
$198
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這邊廂筆者正在自我陶醉於眼前的海膽拉麵,那邊廂更浮誇的情景正在靜悄悄發生... 廚師正在製作一客松葉蟹拉麵!筆者望勻四週海報,都不覺有這碗時令名物。細問下才知悉是昨日登場的新麵款,鄰座食客真識享受,筆者的原板海膽拉麵也被比下去 LOL
松葉蟹拉麵
$298
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除拉麵外,我們也額外追加了兩款小吃。蒜片牛小排是店員推介的小碟,濃味鬆軟的牛肉固然可口,但取價 $98 一碟稍稍進取了一點。
蒜片牛小排
$98
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鳥唐揚大板風做法有點似墨魚丸子,雞翼早已去骨,皮脆肥美,香口帶甜。
鳥唐揚大板風
$38
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筆者自問也試過不少拉麵店,能予人驚喜的實屬少數,豚燻是其中一間。餐廳不論招牌豚燻叉燒、拉麵湯底、以至時令精選,皆予人滿意感覺,誠意可加值得一試!

[26/10/2016; Wed]
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-10-26
Dining Method
Dine In
Spending Per Head
$240 (Lunch)
Recommended Dishes
味噌豚燻拉麵
$ 108
豚肉叉燒
$ 32
雲丹滿開海膽拉麵
$ 198
Level4
233
0
2016-10-23 117 views
途經大型出名拉麵店既時候,見呢間拉麵小店排曬隊,好受歡迎咁喎,即轉軚一試究竟店內牆上仲有日文menu,裝潢充滿日系風格,全店滿座,等左10分鐘左右就入得,上餐速度都算幾快!蒜片牛小排香味十足肉質細嫩,醃得夠入味,薄薄一片夾雜經爆香既蒜片及蔥粒夠可口燒餃子以豬肉同白菜做餡,皮夠薄燒得岩岩好唔會過燶,算抵食!朋友order左豬骨湯拉麵,薄切叉燒片較瘦且不肥膩,湯底較淺色,咸度適中,岩曬食得清淡既朋友。由於唔似平時食開重口味湯底既咁油及濃郁,所以唔太岩我口味,後來才知原來係橫濱派系拉麵既特色新品雲丹拉麵上場,嘩!未免太浮誇啦吧勁多海膽鋪面,入口即溶帶點甘,食食下先發現有好多白沙蜆墊底,雖然湯底比豬骨湯更淡,但就嚐到淡淡鮮味勝在夠足料
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途經大型出名拉麵店既時候,見呢間拉麵小店排曬隊,好受歡迎咁喎,即轉軚一試究竟
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店內牆上仲有日文menu,裝潢充滿日系風格,全店滿座,等左10分鐘左右就入得,上餐速度都算幾快!
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蒜片牛小排香味十足
肉質細嫩,醃得夠入味,薄薄一片夾雜經爆香既蒜片及蔥粒夠可口
蒜片牛小排
$98
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燒餃子以豬肉同白菜做餡,皮夠薄燒得岩岩好唔會過燶,算抵食!
燒餃子
$38
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朋友order左豬骨湯拉麵,薄切叉燒片較瘦且不肥膩,湯底較淺色,咸度適中,岩曬食得清淡既朋友。由於唔似平時食開重口味湯底既咁油及濃郁,所以唔太岩我口味,後來才知原來係橫濱派系拉麵既特色
豚骨湯麵
$98
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新品雲丹拉麵上場,嘩!未免太浮誇啦吧
勁多海膽鋪面,入口即溶帶點甘,食食下先發現有好多白沙蜆墊底,雖然湯底比豬骨湯更淡,但就嚐到淡淡鮮味
勝在夠足料
雲丹拉麵
$198
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-10-08
Waiting Time
10 Minutes (Dine In)
Spending Per Head
$216 (Lunch)