龍麵館 (已結業)

Dragon Noodles Academy

4

4

253 食记

味道

环境

服务

卫生

抵食

|

16863

中环

$201-400

粤菜 (广东) 粉面/米线点心中菜馆

145

45

21

意式芝士餅杯

2 已推介

為食MoJil

等级4

526

36

中國武術之博大精深, 就連老外也嘖嘖稱讚, 這也是拜一代傳奇李小龍的“推動”所賜。然而這武術文化層面延伸至餐館中, 又是另一體驗。位於中環德輔道中的 - 龍麵館, 就是以武術為主題融入餐廳的環境中, 甚是創作玩味。店面高掛的中式牌匾, 大門把手的雙截棍, 舞獅用的大鼓等, 剛踏入食店已甚有功夫睇頭, 內裡到處更充滿武術元素。入口牆上的耀眼金龍, 是從舊式酒樓的婚宴龍鳳佈景中搬來, 給重新活化了, 代表著一代婚宴的龍與鳳現今真的賣少見少了。於舊式涼茶舖盛載涼茶的金葫蘆, 改裝過後變成盛載老外涼茶 - 啤酒, 同出一轍的功效。武術功夫幾乎與舞獅相聯, 餐館內展示了一列的南獅獅頭, 造型威猛, 甚有氣勢。另一邊廂則展示了武術用到的"道具", 道具組一點也不馬虎, 雖然只作裝飾, 但氣勢十分逼人。餐牌內除了主打的麵食外, 更有其他創作菜式, 加上視覺裝飾上的沖擊, 令我更熱熾期盼菜式的內容。 Berry Wintermelon藍莓冬瓜 $69這碟造型就像真葡萄般, 十分精緻漂亮。原來紫色的葡萄是冬瓜肉, 加入藍莓醬浸透而變成半透明的紫色, 是我最喜愛的顏色。爽

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中國武術之博大精深, 就連老外也嘖嘖稱讚, 這也是拜一代傳奇李小龍的“推動”所賜。然而這武術文化層面延伸至餐館中, 又是另一體驗。

位於中環德輔道中的 - 龍麵館, 就是以武術為主題融入餐廳的環境中, 甚是創作玩味。

店面高掛的中式牌匾, 大門把手的雙截棍, 舞獅用的大鼓等, 剛踏入食店已甚有功夫睇頭, 內裡到處更充滿武術元素。

入口牆上的耀眼金龍, 是從舊式酒樓的婚宴龍鳳佈景中搬來, 給重新活化了, 代表著一代婚宴的龍與鳳現今真的賣少見少了。

於舊式涼茶舖盛載涼茶的金葫蘆, 改裝過後變成盛載老外涼茶 - 啤酒, 同出一轍的功效。

武術功夫幾乎與舞獅相聯, 餐館內展示了一列的南獅獅頭, 造型威猛, 甚有氣勢。

另一邊廂則展示了武術用到的"道具", 道具組一點也不馬虎, 雖然只作裝飾, 但氣勢十分逼人。

餐牌內除了主打的麵食外, 更有其他創作菜式, 加上視覺裝飾上的沖擊, 令我更熱熾期盼菜式的內容。

Berry Wintermelon

藍莓冬瓜 $69

這碟造型就像真葡萄般, 十分精緻漂亮。原來紫色的葡萄是冬瓜肉, 加入藍莓醬浸透而變成半透明的紫色, 是我最喜愛的顏色。爽口的冬瓜肉帶藍莓的甜香, 賣相跟味道都不錯的創作前菜。

Hot-stone BBQ Pork Fillets

鐵鍋半肥瘦叉燒 $119

店方自家設有燒爐, 叉燒和片皮鴨都是現場燒製, 非常"新鮮"。

火辣的鐵鍋盛載半肥瘦叉燒, 而叉燒下藏有燒熱了的熱石, 當淋上醬汁時, 煙霧即時散發, 瀰漫著香噴噴的味道。叉燒腍軟入味, 帶有微微蘋果木烤過的香氣, 熱石更發揮其作用, 吃到最後一片仍是暖暖的。

鐵鍋半肥瘦叉燒

鐵鍋半肥瘦叉燒

鐵鍋半肥瘦叉燒

Lobster tail soup noodles

龍肉湯麵 $149

從深橙紅色濃郁的龍蝦湯底就知道用料豐富的程度, 湯頭鮮甜醇厚之餘沒有苦澀, 更帶有微微酒香, 不禁也多喝幾口。

龍蝦麵有三款部位提供: 龍蝦鉗、龍蝦尾和龍蝦雲吞, 這回選擇了龍蝦尾。店方選用了波士頓龍蝦, 就算是龍蝦尾, 肉也很豐裕, 鮮甜彈牙, 加上麵條是即場拉製的蘭州拉麵, 果然是店方主打。

Wood-oven whole peking duck +pancakes

京城即燒片皮鴨 $499

同樣用自家烤爐烤製的片皮鴨, 師傅現場即席表演片鴨的功架。片出來的部分分為三種: 香脆的鴨皮、鮮嫩的鴨肉及皮連肉, 十分合標準。

京城即燒片皮鴨

京城即燒片皮鴨

京城即燒片皮鴨

京城即燒片皮鴨

亮澤香脆的鴨皮店方建議蘸上紅蔗糖, 蔗糖的天然香甜與酥脆的鴨皮柔和融合, 挺喜歡這種新食法。

京城即燒片皮鴨

鴨肉豐腴腍軟, 店方建議蘸上蒜蓉同吃, 不過蒜蓉味道頗為濃郁, 有點兒搶風頭, 其實不蘸上醬料也好吃。

京城即燒片皮鴨

至於皮連肉的部分用薄餅皮包裹, 除了平常的青瓜絲和京蔥外, 還提供蜜瓜條和紅菜條, 色彩很繽紛, 加入甜鴨醬及芝麻醬, 最喜歡這種食法, 同時享受到不同材料帶來的美味。

京城即燒片皮鴨

京城即燒片皮鴨

京城即燒片皮鴨

24hrs ale-braised pork knuckle & rice (6ppl)

啤燒元蹄 (6位用) $399

同樣即場表演的一道, 先將本地手工啤酒慢煮24小時至腍軟的豬手拆肉, 再混合紅石榴籽及菜飯。豬手肉絲非常柔軟香嫩, 加上石榴籽的酸酸甜甜, 起到中和的作用, 令這個變奏版的"炒飯"非常香口好食。

Mock Shark's fin

桂花炒假翅 $119
令人目不暇給的即席表演, 這道桂花炒假翅都是現做的。材料分別有: 素翅、蟹肉、鹹蛋黃、豬肉、蛋黃、銀芽和蔥花, 店員按次序加入並炒勻, 不一會就成一座小金山。沒有加入油份去炒, 十分爽身, 鹹蛋黃令整體味道十分香濃。

桂花炒假翅

桂花炒假翅

桂花炒假翅

桂花炒假翅

Baby cabbage florets w/ parma ham

花拳秀腿 $99

這碟絕非花拳秀腿呢, 切成花狀的娃娃菜, 甚是師傅的心思, 中間加入櫻花蝦和金華火腿, 再灌以上湯, 加上中式的淺碗, 猶如綻放的蓮花, 既能觀賞又可吃得的鮮甜。

Tiramisu Garden

意式芝士餅杯 $69

最後到甜品, 食店提供的甜品不止中式, 是非常多元化的選擇。雖然以小盆栽形式出現的Tiramisu已屢見不鮮, 但這一盆卻十分精緻。杯面的植物全部都可以放入口, 因為是用了雪耳來製作, 而Tiramisu入口香滑, 令這頓心思晚飯十分圓滿。

意式芝士餅杯

意式芝士餅杯

無論是否武術愛好者, 這裡的陳設定必能滿足視覺上的充實。食物方面就如中國文化之精粹 - 武術一樣, "睇得又打(食)得", 充滿創意玩味同時又盡顯功架, 活化武術之餘, 也活化了傳統的中菜。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐途径

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人均消费

$250 (晚餐)

推介美食

wander2wonder

等级4

319

74

Following "Yum Cha"'s array of creative and aesthetically pleasing dim-sum and many other Chinese restaurants to follow suit, there hasn't been great stirs to the Chinese dining scene until the opening of Dragon Noodles Academy ("DNA") in Central. Fusion food is no longer taking the lead, but "back to originality" with a playful plating and culinary experience. I was fascinated by its hearty decor, and probably this is what makes DNA worth a visit if you are looking for a dining vibe comparable

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Following "Yum Cha"'s array of creative and aesthetically pleasing dim-sum and many other Chinese restaurants to follow suit, there hasn't been great stirs to the Chinese dining scene until the opening of Dragon Noodles Academy ("DNA") in Central. Fusion food is no longer taking the lead, but "back to originality" with a playful plating and culinary experience. I was fascinated by its hearty decor, and probably this is what makes DNA worth a visit if you are looking for a dining vibe comparable to a living museum. Not at all having a hefty price tag, food, especially larger plates to be shared among 4 or above, is worth a try to get a reasonable bill, although spending around $150 for a bowl of signature lobster noodles is deemed alright in the business district.

Given the large floor space it occupies and how "central" of Central it is located at, spending of $300-400/head for dinner is not a shock to us to spend on intriguing and delicate food and vibe it offers. Just around the corner if you know where Topshop is, but wonder what this was before? It was Toysrus - coincidently DNA is carrying on the crusade of a light-hearted casual dining venue.

Chinese craftsmanship is permeated into every corner of the restaurant, as evident as the golden handcraft dragon greeting you at the Entrance to colourful lion heads coming into attention once lifting up your head. Apparently on a more affluent style than "Yum Cha", such a whimsical dining scene should be quite costly as these aren't counterfeits but made with extincting handcraft techniques of old craftsmen. Intangible "handcraft" like making of noodles and roasting peking ducks in wood-oven is showcased through the open kitchen, further enlivening the museum-like dining scene.

Another eye-catching handcraft is the golden "hulu" made of copper and filling with water and craft beer. Just like other restaurants not intending to be a bar/pub, alcoholic drinks and beer are good deals here. As for the main menu, brochures just like "dim sum paper" are user-friendly and clear enough to showcase its delicacies. Dinner menu is a longer one than the one for lunch, mainly with a full list of larger and sharing-friendly plates but not for lunch. There isn't any lunch set but ordering noodles plus snacks would be equally fine if you are not going alone.

Lucky us spotted a discount voucher on DNA's facebook page, thus using this to save a bit from our bill. Not flooding here with menu photos as you may find them on its official website.

Gwei-lo draught beer pale ale $59/glass - feeling trendy to grab a craft beer than ordinary ones, gwei-lo and moonzen are two famous local brands that win our liking. Smooth and refreshing, it cools us down in the evening of a hectic day, realising its potential to be "foreigners' herb tea"! I realised the mismatch of logo on my glass and its content, but didn't bother further.

Gwei-lo draught beer pale ale

Berry Wintermelon 藍莓冬瓜 $69 - this was ordered before my arrival, thus I wasn't able to capture its divine plating of a bunch of grapes. Translucent like real grapes, small wintermelon balls are soaked in blueberry sauce. Crunchy and lightly sweetened, this makes a playful appetiser to start with, good rating of which falls more on its plating instead of the portion/value of ingredients though.

Crispy Lobster Puff 龍蝦蘿蔔酥 $69/件 - this is one among several dim sum dishes here, mainly featuring the signature lobster theme of using real lobster heads and re-creating the abdomen with tulip puff. It isn't as oily as imagined, mashed and sliced tulip inside remains moist, while the outer puff performs well as a crispy wrap. It is a bit pricey though, and puff isn't something easy to be shared as layers of puff fall off from cutting and biting.

龍蝦蘿蔔酥 (2件)

Wood-oven whole peking duck +pancakes 京城：即燒片皮鴨 $499

It isn't our first time to watch how peking duck is sliced up, but how the chef masters cutting different parts of it and plates them nicely to serve deserves our applause. What makes it special and stand out from other peking duck eateries is its 3-way of eating arrangement to be paired with an array of sauces and veggies. The 3 ways are skin only, meat only for area around duck breast and skin + meat for duck's back.

Alongside these 3 parts of duck are several sauces that match with different parts as well - garlic mash, raw cane sugar, sweet duck sauce & sesame paste. For the prevalent skin + meat option to be enjoyed elsewhere, "pancakes" are to be matched and served with cucumber, rock melon, chinese leeks, pink cabbage to balance off the grease.

It is totally new to us to dip crispy duck skin into raw cane sugar. Natural sweetness blend well with briny flavour of duck skin. Skin remains crispy and doesn't turn soggy even taking some time to finish all.

My favourite is still the most common way to enjoy peking duck, having a handful of pancake and everything else and stuffing all divine ingredients in a bite.

24hrs ale-braised pork knuckle & rice (6ppl) 啤燒元蹄 (6位用) $399

啤燒元蹄 (6位用)

One of us suggested not to try lobster noodles this time as we can all have it for lunch ourselves, we go for something bigger, which happens to be another performance-oriented one after peking duck. A huge pork knuckle in a crispy golden look sits atop a paella-like plate of rice with drizzles of pomengrenate seeds. The pork knuckle looks like those we had in German restaurant, but when the staff makes the first cut, we realise it is not as ordinary. The staff manages to slice it into tiny pieces without much effort given that it is soft and tender after sous vide preparation. Slices of meat are nearly melting into the rice after mixing. What's more, the rich gelatin is brought into the rice and making it scrumptious like never.

For sharing among 6 of us is a fair description. It takes us some time to finish as we wait for veggie dishes to come to make the taste more balanced, though pomegranate seeds perform its neutralising fruity role.

桂花炒假翅 Mock Shark's fin $119

桂花炒假翅

Performance isn't restricted to large plates of a higher price but for standard portioned ones as cheap as the mock shark's fin. Wok hey can be smelt during the fry. Serving wok hey dishes in just several seconds away from your seat can't be any more divine!

With enough heat and rapid frying, not much oil is put to the dish which is definitely worth a mention. Ingredients including mock shark's fin which is a bean-related product, crab meat, yolk and pork are stir-fried in a pot, bringing us a decadent yet not greasy dish.

Baby cabbage florets w/ parma ham 花拳秀腿 $99 - veggie dishes can be equally aesthetically pleasing to the eye like this. With parma ham slices and dried sakura shrimp drizzled over delicately sliced cabbage and served in a clear broth, it brings in natural refreshing sweetness, though aroma of parma ham can be even stronger to be more flavourful.

Dried shrimp & veg. 櫻花蝦菜 $99 - this looks plain but we like the blending of flavours and wok hey of this veggie dish.

Tiramisu Garden 意式芝士餅杯 $69, Coconut Sticky Purple Rice Garden 椰汁黑糯米 $69

意式芝士餅杯

For desserts, it is rather "international" as we spot thai, chinese and western dishes in the menu. We go for two potted western desserts out of curiosity for some of us who didn't pay a visit to Sense Cafe before for potted-plant-like tiramisu. What surprises me is the detail it is able to create, most impressive being the red and green but edible elements on the "soil" (chocolate and coffee powder). They are in fact dyed snow fungus!

椰汁黑糯米

We end up having a night much enjoyed with instant cooking performance at our table, surrounded with Chinese handcrafts and kung-fu themed decor. It performs up to expectation on all fronts, both for food and service, though admittedly sitting at the higher end of the price scale. Such an exuberant menu is made even more attractive to guests who look for a relaxing environment or more specifically, a place infused with traditional Chinese elements back in time. I do hope to be back, at least for its signature lobster broth noodles which is acclaimed as a must-try here!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐途径

堂食

人均消费

$400 (晚餐)

推介美食