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Restaurant: Kny Yakumo Sapporo Ramen
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
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一般般
2011-12-16 26 views
在下點了一客普通拉面和一客餃子餃子本身就沒什麼問題,如果用半肥的肉可能比較好到面本身,由吃第一口開始,已經知道師傅花了很多心機去處理那些面,以令面本身是一條條散開同硬性適中,而後是叉燒本身,叉燒唔會太乾身,味道都不錯,半泡在湯裹令口感軟軟的,笌菜煮的十分好,剛好熟透,不會太硬太軟最後就是湯底了,這是說拉面的靈魂都不為過,湯底是由豬骨湯同麵豉湯混合而成本身麵豉湯味濃,作為拉面湯底不是人人接受的了,和豬骨湯混合正正解決了問題,但他們的豬骨湯味道太淡,差不多完全沒有豬骨味,而且不夠香(可以加一些油?),混合之下湯底只是變淡,味道沒太大改進豬骨湯的處理是很難的,光是豬骨很難有味的本身店家說自DOOM札幌出身,果然有札幌的影子,不過離開札幌自立的店卻沒有太大改進,沒有什麼創新,令人失望
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在下點了一客普通拉面和一客餃子

餃子本身就沒什麼問題,如果用半肥的肉可能比較好

到面本身,由吃第一口開始,已經知道師傅花了很多心機去處理那些面,

以令面本身是一條條散開同硬性適中,

而後是叉燒本身,叉燒唔會太乾身,味道都不錯,半泡在湯裹令口感軟軟的,

笌菜煮的十分好,剛好熟透,不會太硬太軟


最後就是湯底了,這是說拉面的靈魂都不為過,

湯底是由豬骨湯同麵豉湯混合而成

本身麵豉湯味濃,作為拉面湯底不是人人接受的了,和豬骨湯混合正正解決了問題,

但他們的豬骨湯味道太淡,差不多完全沒有豬骨味,而且不夠香(可以加一些油?),混合之下

湯底只是變淡,味道沒太大改進

豬骨湯的處理是很難的,光是豬骨很難有味的

本身店家說自DOOM札幌出身,果然有札幌的影子,不過離開札幌自立的店卻沒有太大改進,沒有什麼創新,令人失望
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2011-12-16
    Dining Method
    Dine In
    Spending Per Head
    $68 (Lunch)