雲魅 (已結業)

YM Noodles

4

4

223 食记

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6592

旺角

$51-100

滇菜 (云南) 粉面/米线甜品/糖水

164

33

6

雲魅特色湯

3 已推介

Harryballball

等级3

73

0

前兩日約朋友去咗食米線，呢間舖頭係朋友揀嘅。我心諗食米線點解要揀呢，求其食碗三哥譚仔咪得囉，但我都冇乜點理會，所以就乜都冇睇應承咗。一入到黎見到個格局，舖頭唔算好多張枱。所以好快就滿座，我同朋友打開咗個餐牌。見到同平時食開嘅米線好唔同，並非一碗自己揀唔同嘅餸。係先揀好湯底再揀面，之後就揀唔同嘅套餐，套餐有唔同嘅配菜。我揀咗雲魅特色湯，而我朋友揀咗雲魅老壇酸菜湯，一嚟到我就見到配菜還配菜，同湯底係分開嘅，湯底係用一個好似化玄嘅盅，好大個，啲湯係好滾嘅，佢要跟返唔同嘅步驟落，首先落肉類和菜類，最後先至落個面，我款湯都係有雞湯嘅，所以喜歡飲雞湯嘅人可以選擇嚟呢度食。佢嘅套餐唔算好平，但係個賣相同材料都算係值得。

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前兩日約朋友去咗食米線，呢間舖頭係朋友揀嘅。
我心諗食米線點解要揀呢，求其食碗三哥譚仔咪得囉，但我都冇乜點理會，所以就乜都冇睇應承咗。
一入到黎見到個格局，舖頭唔算好多張枱。所以好快就滿座，我同朋友打開咗個餐牌。見到同平時食開嘅米線好唔同，並非一碗自己揀唔同嘅餸。係先揀好湯底再揀面，之後就揀唔同嘅套餐，套餐有唔同嘅配菜。

我揀咗雲魅特色湯，而我朋友揀咗雲魅老壇酸菜湯，一嚟到我就見到配菜還配菜，同湯底係分開嘅，湯底係用一個好似化玄嘅盅，好大個，啲湯係好滾嘅，佢要跟返唔同嘅步驟落，首先落肉類和菜類，最後先至落個面，我款湯都係有雞湯嘅，所以喜歡飲雞湯嘅人可以選擇嚟呢度食。佢嘅套餐唔算好平，但係個賣相同材料都算係值得。

雲魅特色湯

米線和七彩麵

文山精緻配料

文山精緻配料

昆明風味配料

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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eatwai

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188

2

We booked a table for 12:00 and arrived at 11:51. The restaurant was completely empty and we got to choose our table and obviously we went for the best window seat. We quickly ordered and within 10 minutes, all of our food arrived. I ordered the 文山精緻配料 $108 with their signature 雲魅特色湯 and 豬腩片 (pork belly slices) 米線 (rice noodles). The 雲魅特色湯 is very cleansing with a relaxing pickled spicy taste, it is exactly what I imagined sour spicy to be and it is not too salty or intense and makes you want to

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We booked a table for 12:00 and arrived at 11:51. The restaurant was completely empty and we got to choose our table and obviously we went for the best window seat. We quickly ordered and within 10 minutes, all of our food arrived.

I ordered the 文山精緻配料 $108 with their signature 雲魅特色湯 and 豬腩片 (pork belly slices) 米線 (rice noodles).

The 雲魅特色湯 is very cleansing with a relaxing pickled spicy taste, it is exactly what I imagined sour spicy to be and it is not too salty or intense and makes you want to keep drinking it. The special pot they serve you the boiling soup in also helps regulate the temperature and keeps it hot even after putting it the cold vegetables and toppings. The spice level is not too numbing nor does it burn and make you sweat, just warms your whole body.

The 米線 is springy and thin but not chewy. It holds the flavor offer soup surprisingly well and tasted absolutely delicious when you have a spoon of soup and noodles. The portion is also very generous as you have a stuffed bowl of it. Definitely enough for 1 person even though you can add extra as well for $20. The noodles also don’t get soggy or mushy towards the end and all of them are very long so there were no pieces that stayed at the bottom. It was also surprisingly easy to pick them up and rarely did it slip from my chopsticks.

For my 文山精緻配料 $108. The toppings included was: 帶子 (scallop), 鳳尾蝦 (fan-tailed shrimp), 蟲草花 (cordyceps flower), 竹笙 (bamboo pith), 鵪鶉蛋 (quail egg), 酸菜 (pickled vegetables), 響鈴 (deep fried soybean roll), 炸醬 (meat sauce), 酥肉 (fried pork), 芫茜蔥 (coriander and green onion).

- The 帶子 (scallop) was plump and small, there was a small slit in the middle to make sure it cooks thoroughly. I forgot about it after putting it in for a while but it never became dry and tough even when I ate it at the end. I got 3 bites out of this 😋.

- The 鳳尾蝦 (shrimp) was surprisingly big and plump, it was fan-tailed to make it easier to cook and make it look bigger I suppose. The meat was a bit tough as I left it for quite some time but not dry at all and worth about 2 bites.

- The 蟲草花 (cordyceps flower) (a type of fungus) was very springy and a good texture contrasts between the noodles after mixing it all together and tangling them together.

- The 竹苼(bamboo pith) was very refreshing and crunchy or 爽口 😅 if you will, a typical topping you see at authentic hot pot places so it surprised me. The portion was 2 thumb sized pieces which was enough for me to experience the soup soaked with this crunchy texture.

- The 鵪鶉蛋 (quail egg) was added in the beginning and I managed to not break or separate the egg so the egg white cooked around the yolk as if it was a poached egg and I got to eat a very creamy hard boiled quail egg at the end 😜.

- The 酸菜 (pickled vegetables) added to the acidity of the soup and the texture of each bite as the crunchiness of it was mind blowing with the silky noodles. Also helps open-your-stomach (開胃) due to the acidity.

- The 響鈴 (deep fried soybean roll) was the most disappointing topping as it was not the same crispy and fresh 響鈴 you usually get at hot pots but it was stale and old. When I dipped into the soup for 1 seconds, it already made the texture mushy yet hard which made it very difficult to swallow.

- The 炸醬 (meat sauce) helps add umami-ness and saltiness to the soup. My mother recommends eating it with the noodles without adding it into the soup for more authentication.

- The 酥肉 (fried pork) was unnecessary in my opinion and putting it in the soup was a huge mistake as the batter it was fried in became mushy and very hard to eat. The batter was also very thick compared to the pork inside. The pork itself was very tender and I recommend eating the pork itself to not ruin the taste.

- The 芫茜蔥 was a good color addition to the pale soup and gave a nice crunch when drinking the soup.

The 豬腩片 (sliced pork belly) was already cooked for me as they don’t want to risk the hot soup not cooking it fully. The meat was very thin and I was also skeptical about it being dry and tough as it went into my boiling hot soup. However, the fatty pork belly pulled through as it remained tender with only 5% of each piece being dry. As the meat was not pre marinated or seasoned, it still had the natural pork taste and flavor which I loved and it held onto the soup really well as flavor. There was about 3/4 pieces of pork belly and all of them was very big but very thin. Underneath the meat was some lettuce that was also delicious as it soaked up the soup very well and managed to stay crunchy.

We also ordered a lunch set* and added $20 for 3 pieces of 薄荷牛肉卷 (beef mint roll). The beef mint roll is tasted amazing. I loved the combination between the tender meat and refreshing cucumber wrapped in mint. The dish was not perfect as it could have been more cold for an appetizer and not tepid. The meat was also cut thin which was good but the tendons were hard to bite through and became a bit dry after a few bites. However the ratio between the cucumber and beef was spot on as you could feel the balance between them and did not feel like anything was lacking. I would have also preferred if the mint flavor was more noticeable as you could not smell it and only taste it a little as you eat the leaf. They should name this cucumber and beef instead of beef and mint 😅. The sauce it was dressed in was on the salty side and do not recommend covering the roll in it as it covers the freshness.

*The lunch set ingredients is the 昆明風味配料 and this set includes an appetizer and a drink unlike their other two ingredients.

We chose the 雲魅手撕鬼雞 (Yunnan style shredded chicken) for the lunch set appetizer. It was what I expected it to be. The size of the pieces varied a lot as some was delicious chunks of chicken meat whereas some had the taste and texture of minced ground chicken. The sauce (or lack of it) was a refreshing spicy that would leave your mouth as soon as it came so safe for people sensitive to spice. This appetizer was a free addition to the lunch set and yet the amount of chicken they gave was enough for 2 people, albeit most were tiny pieces. There are some pieces of chopped chilli as garnish but they did not burn my mouth at all when I ate it with the chicken which was surprising.

The service was also really well considering they don’t have a service charge. Provides water but you have to keep reminding them to refill as the glass is quite small and the staff is not always around.

Overall, this restaurant is great if you want a taste of Yunnan, the noodles itself was delicious and adding everything in was a really fun and eventful experience. The view of the sky is also breathtaking so having an under $100 lunch here rivals any other fine-dining place.

雲魅蕃茄湯

雲魅特色湯

薄荷牛肉卷

雲魅手撕鬼雞

文山精緻配料 (豬腩片)

昆明風味配料 (肥牛)

鵪鶉蛋 (Quail Egg)

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2021-08-07

用餐途径

堂食

人均消费

$108 (午餐)

推介美食

Nairbbb

等级4

470

6

相傳滇南的蒙自縣有一秀才在島上專心備考。妻子每天從家中為老公準備飯菜，因家中與島上以一條橋相連，妻子為讓老公能吃上一碗熱騰騰的米線，就將熱湯放入砂碗中，再準備米線及新鮮食材。待妻子經橋到達島上時，將兩者混合，就成為一碗熱氣騰騰的米線。「過橋米線」的名稱就因此而來。食了這麼多年的過橋米線，我倒是今天才知道，教識我的就是這間非一般的米線店—「雲魅」。雲魅有別於一般的連鎖米線店，餐廳的環境就已經遠遠優勝。單是座位方面，就已經令到食客坐得非常舒適，間隔十足。餐廳亦設有窗邊位，日落時一邊俯瞰旺角的景觀，一邊歎米線，絕對有另一番體驗。這裡的過橋米線烹調方法非常特別，餐廳主打三款米線配料，湯底可以自選。值得讚的是配料是自己下鍋，由於盛載米線的容器為一個大鐵鍋，其溫度可能過100度，所以能夠自己趁熱「烹調」。餐廳教導，第一要先放肉類和鵪鶉蛋，再放蔬菜類，最後才放米線／七彩麵，這樣食法能使到食材更加鮮味，的確鍋心。⧮ 1. 文山精緻配料（雲魅香辣湯）文山精緻的配料有：帶子、蟲草花、船尾蝦、竹笙、鵪鶉蛋、酸菜、響鈴、炸醬、酥肉及芫茜蔥。這款的特別之處在於帶子、蟲草花和船尾蝦，三款配料都帶清甜味道，而且新鮮

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相傳滇南的蒙自縣有一秀才在島上專心備考。妻子每天從家中為老公準備飯菜，因家中與島上以一條橋相連，妻子為讓老公能吃上一碗熱騰騰的米線，就將熱湯放入砂碗中，再準備米線及新鮮食材。待妻子經橋到達島上時，將兩者混合，就成為一碗熱氣騰騰的米線。「過橋米線」的名稱就因此而來。食了這麼多年的過橋米線，我倒是今天才知道，教識我的就是這間非一般的米線店—「雲魅」。

雲魅有別於一般的連鎖米線店，餐廳的環境就已經遠遠優勝。單是座位方面，就已經令到食客坐得非常舒適，間隔十足。餐廳亦設有窗邊位，日落時一邊俯瞰旺角的景觀，一邊歎米線，絕對有另一番體驗。

這裡的過橋米線烹調方法非常特別，餐廳主打三款米線配料，湯底可以自選。值得讚的是配料是自己下鍋，由於盛載米線的容器為一個大鐵鍋，其溫度可能過100度，所以能夠自己趁熱「烹調」。餐廳教導，第一要先放肉類和鵪鶉蛋，再放蔬菜類，最後才放米線／七彩麵，這樣食法能使到食材更加鮮味，的確鍋心。

⧮ 1. 文山精緻配料（雲魅香辣湯）
文山精緻的配料有：帶子、蟲草花、船尾蝦、竹笙、鵪鶉蛋、酸菜、響鈴、炸醬、酥肉及芫茜蔥。這款的特別之處在於帶子、蟲草花和船尾蝦，三款配料都帶清甜味道，而且新鮮滾入大鍋中，帶子和船尾蝦的鮮味不會過份流失。肉類選擇了豬腩片而麵底為米線，需要一提的是豬腩片最好要趁早落，始終是豬肉，熟少少會更加。而雲魅香辣湯則不算太辣，味道恰到好處。

文山精緻配料

雲魅香辣湯

⧮ 2. 昆明風味配料（雲魅特色湯）
昆明風味的配料有：鵪鶉蛋、餐肉、魚腐、車厘茄、玉米粒、酸菜、響鈴、炸醬、酥肉及芫茜蔥。相比起文山精緻下，昆明風味的配料就相對較入門，但亦有其可取之處。肉類選擇了肥牛而麵底為七彩麵，肥牛有大概三至四塊，自己下鍋則可以控制其生熟度，對於肥牛來說是一大優勢，以避免過熟。而雲魅特色湯則是雞湯及其特製醬汁，飲落會帶點微微酸辣味道。

昆明風味配料

雲魅特色湯

⧮ 3. 自製香煎南瓜餅
平時在米線店點的小食都是那數款，既然來到雲魅這種非一般的店鋪，就當然要嚐嚐這裡的自家製小食。新鮮煎起的南瓜餅非常鬆軟，有入口即溶的感覺。不過我會建議可以當作甜點最後先食，如果南瓜餅凍了就會大大影響其口感。

自製香煎南瓜餅

食得多連鎖店，是時候要真正地歎「連鎖米線」吧。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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卫生

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用餐日期

2021-05-08

用餐途径

堂食

人均消费

$100 (晚餐)

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