Dama Noodle Bar (已結業)

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2961

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$101-200

韩国菜拉面韩式炸鸡

Fried chicken

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$98

$168

$148

wtf._.99on

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-{上環特色fusion韓國菜🥘}🤤Fried chicken🤤 ($98)好脆皮唔厚啖啖肉😍仲要多汁上面有啲紫菜粉咁幾惹味！個辣醬酸加啲啲辣會點上癮😂另外配埋醃蘿蔔粒同沙律菜😛👖褲評: 8/10🤤Pork Belly🤤 ($188)一排嘅豬腩肉切左8片肉質好腍🤓半肥瘦有啲入口即溶嘅感覺😋上面嘅汁酸酸甜甜望落似係火龍果打成蓉👀👖褲評: 8.5/10🤤Crab Udon🤤 ($248)好多蟹肉絲😚有2嚿炸左嘅軟殼蟹正正常常烏冬幾煙韌不過食到後尾好多醬剩😢👖褲評: 7/10性價比普通但野食質素幾好😋而且環境幾舒服😎最啱happy Friday去悠閒下~性價比: 7.5/10服務: 8/10環境: 8.5/10🚩 Dama Noodle Bar 🚩地址: 上環皇后大道西110號地下 #fuudjai #fuudjai韓國菜 #fuudjai上環

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{上環特色fusion韓國菜🥘}
🤤Fried chicken🤤 ($98)
好脆皮唔厚啖啖肉😍仲要多汁上面有啲紫菜粉咁幾惹味！個辣醬酸加啲啲辣會點上癮😂另外配埋醃蘿蔔粒同沙律菜😛

👖褲評: 8/10

🤤Pork Belly🤤 ($188)
一排嘅豬腩肉切左8片肉質好腍🤓半肥瘦有啲入口即溶嘅感覺😋上面嘅汁酸酸甜甜望落似係火龍果打成蓉👀

👖褲評: 8.5/10

🤤Crab Udon🤤 ($248)
好多蟹肉絲😚有2嚿炸左嘅軟殼蟹正正常常烏冬幾煙韌不過食到後尾好多醬剩😢

👖褲評: 7/10

性價比普通但野食質素幾好😋而且環境幾舒服😎最啱happy Friday去悠閒下~

性價比: 7.5/10
服務: 8/10
環境: 8.5/10

🚩 Dama Noodle Bar 🚩
地址: 上環皇后大道西110號地下

#fuudjai #fuudjai韓國菜 #fuudjai上環

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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whatthefood852

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166

白熊最近就是黏著媽媽的屁孩！這陣子發生了一點小開心的事所以便想著在Friday night吃一頓好的😗來到了家附近的Dam:a 位置在上環和西營盤站中間但是西營盤A出口出來後一直向上環走就是了雖然食物不錯但店員態度真的不行🥵-🌟-▪️Sullung ($148)我們是吃過頭盤後才上麵食雖然已經半飽了但是還是給那醇厚的牛骨湯給驚艷到🤩牛肉不算超嫩是有嚼口的湯頭濃郁又滋味麵條彈牙但是如果分到小碗裡吃會比較容易冷掉▪️Beef Tartare ($138)早陣子初嚐牛肉他他後愛上了！這次的他他比較重韓式辣醬味中間放了調味過的dry-aged鴨蛋黃特別的是配上了西米脆片雖然單吃沒味道但合在一齊實在配合得很好😗▪️Fried Chicken ($168)炸雞本身只是作簡單調味皮算薄和脆但是媽媽說有點太油了🫠看網路上的評價大家竟然是衝著炸雞的拌菜而來❓辣椰菜絲和柚子醃蘿蔔確實做得很出色當吃著炸雞有點膩口吃一下就對了-🌟-食物質素算有創意和高質但店員的服務真的還好首先我們6點多一進去就告訴我們7:30要還桌這個OK合理畢竟星期五吧但整個感覺就是很冷淡和怠慢🥲（雖然見

▪️Beef Tartare ($138)
早陣子初嚐牛肉他他後愛上了！這次的他他比較重韓式辣醬味中間放了調味過的dry-aged鴨蛋黃特別的是配上了西米脆片雖然單吃沒味道但合在一齊實在配合得很好😗

▪️Fried Chicken ($168)
炸雞本身只是作簡單調味皮算薄和脆但是媽媽說有點太油了🫠看網路上的評價大家竟然是衝著炸雞的拌菜而來❓辣椰菜絲和柚子醃蘿蔔確實做得很出色當吃著炸雞有點膩口吃一下就對了

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食物質素算有創意和高質但店員的服務真的還好首先我們6點多一進去就告訴我們7:30要還桌這個OK合理畢竟星期五吧但整個感覺就是很冷淡和怠慢🥲（雖然見後面有一對情侶進來店員有給他們推介餐牌和是日specials 對著我們則是0介紹自生自滅😊）點餐後見他們把脆片和拌菜放到吧檯上好像曬太陽然後店員直接脫口罩跨過我們的食物聊天????上菜的食物還手指碰到我們的炸雞????話說吃完今早一直開始肚子痛和拉肚子我就不知道是否有關啦🙏🏻

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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rice_1004

等级2

When I heard there was a new fusion noodle bar in town opened by the same restaurant group that owned obp, I knew I had to try asap! I had booked online just to be safe, thank god it wasn't walk-in only like obp. The restaurant was in a slightly covert location in between sheung wan and sai ying pun. The shopfront was... unassuming to say the least, it didn't even have a sign yet (the chef said they're working on some big neon sign), so it was a little difficult for me to locate it at night.

My partner had secured bar seats for us (yay!) so I got to watch all the action that was going on in the open kitchen. The restaurant is basically identical to okra which used to reside here before they closed down. We ordered the beef tartare, fried chicken, sam gae and spicy chicken noodles for the 2 of us, one of the chefs were kind to let us know that they had a smaller portion of the fried chicken (4pcs boneless thigh) for $58 as he thought we may have ordered too much, but we decided to go with the original portion anyway.

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I wasn't sure if I was just hungry or the fact that I was sitting there watch all the cooking happening but service felt a bit slow, which was understandable since it was still their soft opening and they were a little understaffed (the chefs were also the waiters and cashier). The beef tartare looked mouthwateringly good as they tossed the raw beef in the spicy gochujang sauce, and then proceeded to meticulously arrange dollops of yolk, seaweed puree and micro herbs on top.

The chef had advised us not mix it and simply scoop the tartare onto the sago chips to enjoy, and if it wasn't salty enough (it was) we could eat it with the salted yolk floss(?) in the middle. I loved the gochujang based sauce they tossed the beef in, but I found it a tad overpowering as the texture and flavour of the beef was masked. Because we didn't mix it all up I was able to sort of distinguish the seaweed puree and duck yolk, overall it was a very satisfying mouthful combined with the crunchiness of the sago chips.

I am pretty picky about fried chicken in general, achieving a crispy exterior and keeping the interior juicy should be the minimum standard and the fried chicken here seems to tick the box. There were 5 generous pieces that were coated in furikake, they were piping hot when it came to the table, and super juicy on the inside. The furikake didn't seem to impart much flavour, I find myself reaching for those delicious sides - the kimchi coleslaw and pickled yuzu radish - in between bites as I found the flavour of the fried chicken a little... generic? To me this dish heavily relied on those side dishes and the spicy sauce to give it character.

As I watched the chef finish off the chicken noodles with some freshly ground ginseng, I was very excited as I took the first sip of the chicken soup, expecting a ginseng-chicken flavour bomb to hit me, boy was I disappointed. While the soup had that jammy texture which tells me it's rich in collagen, it tasted just like a homey chicken soup to me. It wasn't bad by any means, it just lacked that kick of ginseng I was expecting. I guess I was looking for something that sets it apart from all the other chicken ramens out there. I suspect the chef had decided for it to have a very humbling gingeng flavour to accommodate the locals' palate. The chicken charsiu was succulent but the noodles didn't wow me.

Spicy chicken noodles

While the beef tartare was still good despite having too much sauce, I couldn't say the same for the spicy chicken noodles. The plating looked promising, I wanted to like this so much. I had a taste of each component before mixing it all up, it's basically a korean version of a mazesoba, which is a soup less ramen with toppings like furikake, bonito powder, spring onion, seaweed etc. Unfortunately after the noodles were thoroughly mixed, everything was lost to that spicy chicken sauce. I think this dish would benefit with larger cuts of the chicken so it's more distinguishable, the intensity of that sauce could be taken down several notches to let the other components shine, as well as the option to add additional condiments as you would enjoy a bowl of mazesoba.

Overall, there were some creative ideas behind the dishes but they could benefit from better execution. As a restaurant that labels itself as a noodle bar, I was surprised to see packaged noodles and udon being used as I observed the kitchen. There was nothing wrong with the noodles, they were cooked well enough, but having noodles made in-house would definitely benefit the dishes because you would be able to alter the thickness, length, texture etc. to work with whatever you are serving with the noodles. I have to commend the chef/owner for trying to engage in conversation with customers to acquire feedback for the food, he seems like a passionate person who genuinely wants to improve his craft. I am excited to see where this noodle bar goes!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2022-01-04

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$300 (晚餐)

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