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2023-09-17
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[ 好湯好麵 | 銅鑼灣 ]I went to their original Tai Wai store two days ago and have been thinking about their insanely delicious noodles soups ever since. I was in Causeway Bay tonight so decided to check out their new branch in Fashion Walk. There are clear differences between each store, this newer one is much more spacious and well-ventilated compared to the cramped and stuffy environment of their first store. However, it does come at a price of a 10% service charge as they also accept credit card pay
I went to their original Tai Wai store two days ago and have been thinking about their insanely delicious noodles soups ever since. I was in Causeway Bay tonight so decided to check out their new branch in Fashion Walk.
There are clear differences between each store, this newer one is much more spacious and well-ventilated compared to the cramped and stuffy environment of their first store. However, it does come at a price of a 10% service charge as they also accept credit card payments here in comparison to their cash-only payment at Tai Wai.
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海龍皇湯 $138
Of course, try the broth first and wow, it is probably the best prawn-based seafood soup I’ve had and might even triumph over lobster bisque. It is insanely rich and flavourful without being creamy or heavy and salty. The consistency is perfect for drinking but it also clings onto the noodles well since it’s so flavourful. The addition of prawn oil to the seafood potage increases the aroma and flavour of the broth, adding another dimension of fat for flavour to develop.
On to the noodles, this dish uses the thin noodles and I was afraid it wouldn’t be as bouncy and chewy but nope, it still has a great chew and because its diameter is smaller, it is able to absorb the soup much quicker. I also really like how the noodles don’t get soggy despite sitting in the hot broth throughout the meal. That’s how you know for sure they are made by hand.
The toppings however were a tad underwhelming. Everything was cooked well but lacked seasoning which is understandable if they wanted to showcase the seafood’s natural taste. The Hokkaido scallop was small and a bit tough, the Hokkaido squid was crunchy and tender but tasteless, the blue crab meat was dry and only gave a small spoonful, the prawn could have been cooked less and did not enjoy peeling it myself but the piece was big. The only seafood that blew me away was the Hiroshima oyster, cooked in the hot broth so it is still semi-raw, the flavours are concentrated and the texture is silky and soft. Very memorable.
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推介 🙆🏻♀️
💬 Overall, definetly a delicious bowl of noodles and soup but is it worth the price? Perhaps you can try once and decide for yourself. I also recommend going to the Tai Wai shop to avoid the 10% service charge 😂
🗓 Revisit? ✅ / ❎ ❓
海龍皇湯
$138
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