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2019-03-27
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Cart Noodles is one of the local cuisines in Hong Kong. You can choose the soup base, type of noodles, add different toppings and sauces to customize your own bowl of “cart noodle”.The restaurant is cozy and comfy, with some instrumental music and good air-conditioning system.The quality of food the above average, especially recommend braised pork belly, soft boiled egg and master sauce marinated tofu.Spinach noodle is also a hit, spinach is mixed in the noodle dough and it’s very special as it
The restaurant is cozy and comfy, with some instrumental music and good air-conditioning system.
The quality of food the above average, especially recommend braised pork belly, soft boiled egg and master sauce marinated tofu.
Spinach noodle is also a hit, spinach is mixed in the noodle dough and it’s very special as it is not served in many places.
I also ordered fish maw, cordyceps flower & chicken feet soup.
The soup here is boil in a traditional way, will double-lids the flavor of food can be all locked in the soup because water will not be evaporating away.
車仔麵店一般都是以快餐形式經營的，但這間車仔麵座位很舒適，涼涼的冷氣溫度調節剛好，放著柔和的純音樂，再加上闊落梳化，一整個享受阿~
這樣的格局，收費竟然與一般車仔麵店無異，令人感到很驚喜呢。
我與友人各點了一個三餸麵，我點的是：
傳統牛骨湯底(額外加腩汁及麻辣汁) 菠菜麵 $27
+瑞士汁滷豆腐 $13
+白菜餃 $13
+日本無公害糖心蛋 $15
菠菜麵
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友人點了：
金牌豬骨湯底(加麻辣汁) 巑岐烏冬 $27
+皇牌豬腩仔 $15
+咖哩陳皮魚蛋 $13
+瑞士雞翼 $13
烏冬
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牛骨湯底較豬骨湯底濃郁，豬骨湯底比較膩一些，所以我倆皆投牛骨湯一票。
車仔麵最靈活彈性的是醬汁可隨意添加，而且自由配搭。
腩汁是整個車仔麵的精髓所在，所以我每次吃車仔麵都會加腩汁，湯底整個昇華。
喜歡辣的話再加一點點麻辣汁也可以，寫在點餐紙上店員會按著來點的。
這裡的菠菜麵很有特色，麵條較粗、有口感，而且混入了菠菜蓉到麵條中。
菠菜麵
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菠菜麵
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瑞士汁滷豆腐很好吃，豆腐外層滷得很入味，內裡保持嫩滑。
瑞士汁滷豆腐
$13
15 views
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瑞士汁滷豆腐
$13
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瑞士雞翼肉質結實，瑞士汁甜甜的也很好吃。
瑞士雞翼
$13
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白菜餃菜肉比例適中，味道不錯；
陳皮魚蛋挺特別不像街外彈牙那款，這款較為結實；
日本無公害糖心蛋晶瑩剔透，蛋味香濃，非常推薦！
皇牌豬腩仔也很好吃，豬肉滷得鬆化，夾雜著油脂的香，也是值得一試的。
皇牌豬腩仔
$15
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點還紙上的選項很細緻，如走蔥/多汁/餸要不要分開上/飲品走甜少甜等，各類顧客需要都能照顧到，看得出設點餐紙時的用心。
餐廳還供應原盅燉湯，我點的是蟲草花花膠百合燉雞骨湯$128
材料很足，有兩片厚厚的花膠、幾隻雞腳、百合、豬肉、准山、蜜棗等
色澤深沉但清澈，蜜棗令湯既甜又滋潤，蟲草花帶點爽爽的口感很好吃。
燉盅有兩個蓋子，烹煮時水份不會流失，鎖住水份令所有食材營養全都保存在湯內。湯的份量挺多，足夠兩個人享用呢。
蟲草花花膠百合燉雞骨湯
$128
3 views
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蟲草花花膠百合燉雞骨湯
$128
1 views
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蟲草花花膠百合燉雞骨湯
$128
4 views
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蟲草花花膠百合燉雞骨湯
$128
4 views
0 likes
0 comments
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