摩廚 (已結業)

同朋友響附近的泰國餐廳攞咗飛等位因為朋友太肚餓所以響附近見到呢間餐廳唔使等位因為裏面一個人都冇但係本人又鍾意慢煮所以姑且試一試諗住食少少野打下底線橄欖油醃蕃茄毫無特別$58daily salad 睇個賣相都知道唔得啦！$38salmon 雖然肉汁嫩滑、但係味道真係喊到嗱口而且用中式薑蔥做調味、呢個配搭錯晒$98grilled hoisin pork 肉質太乾完全唔似慢煮的口感而且味道又係超鹹$65 （呢個價錢係抵食嘅份量都多，後來餐廳換過一碟肥瘦均勻啲個口感即時好好多）48 hours beef short rib $98呢個肉質口感好少少可惜調味方便又係不搭😝lobster $148 絕對因為價錢平所以點可惜唔知係咪因為個chef知道我地反映啲餸菜好鹹，個女侍應走來同我地講：黃金龍蝦係用鹹蛋做都係會好鹹架喎！我們回應：蛋黃嘅鹹係我哋接收到而又欣賞嘅鹹味女侍應有點不肖地回應：我地慢煮嘅餸菜係會偏鹹所以個龍蝦煮到出嚟完全食唔出係黃金龍蝦總結：價錢合理可惜味道係我哋三個人都一致認為偏鹹、有點中伏的感覺！

Went there with a friend after learning of from the Mastercard promotion (which turned out we could only get plain noodles with NO meat/ vegetables). The place is small and cosy and menu is unique. I ordered the 48 hr slow cooked beef with noodles. Beef was served warm in a gravy looking sauce together with the noodles. Beef was fatty and noodles were average. Service was lacking. Waitress was unfriendly and not attentive. Many items (e.g. squid and spinach noodles) were sold out and only plain

Following MasterCard promotion recommendation, my friend and I went there for a dinner today. A nice restaurant where you can chat for a long time. The noodles and the stewed lamb are superb, especially with their interesting solid sesame oil. Can really show that the restaurant does cook by heart. Had a bit of misunderstanding about the MasterCard promotion but it was ok in the end. It's a place to be recommended for a nice dinner.

同朋友係酒店睇完場，朋友話附近有間舖三文魚好食，就行過去一試啦！入到去，舖頭細細地但幾舒服，我地選擇坐bar台，對住煮嘢地方，感覺唔錯。一坐低比較熱，女員工開左冷氣比我地就好好多。之後比menu我地睇，set dinner $138+10%一位，價格不貴，有沙律，花鵰蛋，主菜我地選擇左羊同三文魚，仲加埋一個招牌撈面。跟住到嘢飲啦，原來佢地無水，係要叫嘢飲，本身都唸住叫，只係想飲啖水先，不過都沒有。之後就叫左2杯自制檸檬ginger，一熱一凍，都幾好味。Overall食物不錯，不過女員工態度有少許不好，希望可以改善一下。會再來啊！

店子外觀不太吸引，剛在「大龍鳳」側，但常常滿座，門外牌子上介紹老板開店理念，以「麵」、「慢煮」等，所以好奇試試看。果然出色好味，麵條是指定師傅製，控制麵質剛好，店員也細心詢問客人口味才煮。慢煮的三文魚也很滑，不過用上中式調味就少許怪怪的，不過也相當不錯。另外慢煮牛肋條用上48小時製成，非常入味👍🏼花鵰酒浸蛋也是值得推薦，味道香濃。整體感覺很好，雖然店舖細少，但店員細心介紹，出菜時間也正常，大家不仿試試

I've been coming to Maurine for the past 3 years. They serve delicious & inexpensive slow food. Last night I was there for dinner, they recently introduced that quick dinner menu, I find very cool. So for 138 HKD you are getting 2 small starters ( a fresh shoots salad and an awesome slow cooked egg) and you get a main ( a bowl of noodles and meat of your choice). I love their salmon, it never dissapoints. It's tender and rich and is infused with ginger that gives it additional charm. As for nood

摩廚?魔廚?一間店舖,門外招牌是'摩廚',餐紙餐牌卻是'魔廚',真的讓人大頭,莫非所謂份子分解法,首先是用在舖名上?將'摩'剔除'手'加上'鬼'變成'魔',背後意指店主有一雙魔術手?不過相信是我諗多咗..大家沒有混淆是米芝蓮'廚魔'就好了,因為大家都說自己是份子料理.朋友相約午膳,説是帶我們去見識一下份子麵店!店舖位置臨近灣仔藍屋,地鐵站走來要經過莊士敦道,穿越灣仔街市,再橫過皇后大道東,走上小斜路..老實說有些隔懾,幸好附近環境清幽,遠離鬧市,另一種氛圍.Maureen店子不大呈長方形,座位十來個,開放式廚房近門口位置,前面吧枱一列高櫈;室內裝潢尚算簡約,亮白磁磚木地板,用餐區黑白餐椅配方形黑枱.我們午餐撇除鴨,點了牛羊魚,配以各自一款麵,項目如下:Maureen Salad摩廚沙拉是韓式粉絲加青瓜甘荀絲,混以醬油醋汁,渺渺一小攝.Home made Chinese Broth是日老火湯湯是響螺雲腿煲雞,有點清淡,沒加味精已很有誠意.The Perfect Egg63度蛋配香菇啫喱,面撒以火腿粒及飾以炸雲吞皮;蛋是否prefect人人標準不同,不過確是流心蛋,而流心蛋不是那麼難做吧.

Website: www.maureen.com.hkLimited seats (12 normal + 8-10 at the bar), therefore reservations are recommended, just in case. However, the restaurant was pretty empty when we visited. Environment:It is a long and narrow restaurant in an old and narrow building situated in the middle of a short and crowded street. It's nestled among auto-repair shops and as such, an unexpected occurrence in that part of Wanchai. You have to be highly intentional. There is another chic bar, TLF, along the same all

我們第一次去，吃甚麼都交由店主提議。她為我們安排了Perfect Egg，羊、三文魚、牛、鴨。 原來 Slow Cook是此店特色，蛋是63度，牛是48小時慢煮，三文魚是低溫煮，羊和鴨則不詳，可能係啩。 前菜63度蛋，做到場上度應該有的生熟度，配一個冬菇汁，ok。 三文魚做得最好，slow cook保証肉質嫩滑，但配的汁是豉油，感覺好像中式蒸魚，接受與否見仁見智；羊柳很腍，鴨，朋友認為太甜。 對於慢煮食物沒有甚麼意見，但慢煮不等如食物的溫度是溫吞，食物唔熱，至少個汁都應該熱，個汁唔熱，隻碟都應該熱，但全晚的食物未至於凍，但沒有溫度的食物，個人來說很難好食。 主菜之外，每人還有一個招牌菜，就是撈麵，幼幼的蛋麵，加了少少蔬菜，味道淡淡的，加了他們自家製的辣醬好啲。 食到咁上下，大廚兼老闆問我們覺得食物如何，或者她以預備接受掌聲的心情來問，所以聽答案是：「ok，幾好呀。」之後報以一聲冷笑：「吓？OK呀？」，然後擰歪面走，冇禮貌到極。我們不是來免費試食的，不想聽到自己不想聽的回應就不要問，要掌聲都看睇吓俾咩人客食。差不多食完，上了4碗例湯，頭兩碗係凍的，後兩碗大概18度。如果覺得自己的食物那麼

After enjoying a wonderful meal with my friend Thursday night, I decided to take my husband there on Sunday as we both love unique food.We had no problem getting a table as we had booked and as requested, they sat us at the bar.We had a set meal with smoked scallop, perfect egg with a mushroom sauce, grilled mushroom, lamb, Noodles and for dessert we had chocolate mousse and poached apples.The sauces went beautifully with the food and the food was absolutely mouth watering. Every meal we had at

經活化後的灣仔藍屋附近一帶，有種八十年代香港的懷舊感，夾雜著濃厚文化氣息。是夜一行四人來到，不是為了尋找香港故事，卻是到摩廚，見識一下以慢煮為特色的麵館。明明是吃粵菜，粉麵／米線，推介的竟是慢煮牛仔，實在令我們百思不得其解。小店米色的牆，柔和的黃燈，有種家的感覺，很親切。只有兩張枱，四人枱被留座。吧枱也不錯，面向開放式廚房，可以看到預備食物的過程。63度烹調的蛋，無論蛋白還是蛋黃，都特別滑。很喜歡那蛋黃結結的口感，很rich。香濃的野菌味跟蛋白和炸雲吞皮相當夾。店員在吧枱前製作，先加入返熱野菌汁，再打煮好的蛋，可是卻失敗了兩次。在吧枱前打蛋失敗，結果４隻要分開兩次上菜，有點失禮。香菇滿是蒜香。用黑醋浸醃的去皮車厘茄，口感像提子般，酸甜混雜。最出色是花雕蛋，流心蛋黃和蛋白，都散發著清香的花雕味 羊排是即席在吧枱前煎的，周圍充斥著羊排的香氣，讓人垂涎三尺。可是氣味影響了味覺，蓋過品嘗中的慢煮三文魚的味道，唯有停下來，這是開放式廚房都有的問題。羊排脂肪比例偏高，肉質極嫩。沒有任何醬汁，只靠油脂和肉汁，可見對羊排的質素有絕對的信心 賣相比想像中式，看著薑絲和蔥，不禁想起小時媽媽的蒸魚。三文

由於公司附近的餐廳都吃悶了, 同事提議走遠一點吃些特別點的餐廳, 於是便訂了這裡。我們被安排到吧檯, 面對open kitchen, 可看到廚師在烹調我們的午餐。我們都分別點了一份撈麵的套餐, 據說是這裡最出名的菜色, 帶有分子料理的成份, 連自己的店名也是以麵館註稱。每份午餐都會配上一客中國老火湯, 是日的是南瓜湯, 味道不錯, 沒有味精的感覺, 但略為細碗, 數口便沒有了。我選的是吉品鮑配香辣分子撈麵, 據說麵是店家自制的, 麵質有咬感, 香辣醬味道不錯, 辣味帶層次, 恰到好處。以撈麵來說, 麵條算是很不錯了。侍應還會在麵上噴上一點的麻油mousse在上面, 原來分子料理的成份便是把麻油的狀態由油改變成mousse狀, 只是比較新奇, 但不特別, 在別的餐廳不難吃到。配上的吉品鮑味道一般, 並沒有吃出太大的鮑魚味, 肉質是彈牙的那種, 於是感覺像在吃橡皮擦。整體來說味道只屬一般, 而且坐在吧檯的時間, 廚師們都一直在玩耍, 還有一個突然發脾氣, 令我們用餐的感覺十分奇怪, 以一百元的價格用說, 相信有更多更好的選擇, 不是難食而是沒有特別, 相信也不會再來。

小肥家中有位Auntie，其洋名正好同「摩廚麵館」嗰個英文名一樣，都係叫「Maureen」，經友人帶過一次後，因為覺得好有緣，而且食物菜式好特別，所以就陸續推介比親友。Auntie Maureen非常好客，亦好愛錫後輩，發現新美食更第一時間邀請為食貓XO仔同表妹為座上客，我地兩個可以話係既榮幸，又感激 ！位於灣仔o既「摩廚麵館」地點都幾隱蔽，平時行街一定唔會經過，加上深色o既門面並不起眼，如果唔係Auntie介紹係絕對唔會留意到 ，亦唔會識自己去。麵館面積唔大，從門口可以一眼望哂，左手邊為開放式廚房及約七至八位吧座，右手邊則為三張二至四人o既散枱，地方簡潔企理。Auntie一早訂咗位，所以我地當日有得坐餐室最後排，亦即全店最舒適o既四人枱；不過佢話，如果人少，隨身物唔多，坐吧枱其實可以一邊欣賞穿著紅色廚服o既大廚老闆娘Maureen女士烹調食物，一邊品嚐美饡，享受另一番風味！「摩廚麵館」座位不夠二十，除咗老闆娘喺廚房內忙碌地炮製食物，其餘三位年紀唔輕o既伙計o既職務都離不開落單、傳菜、收碟等，功夫唔算多，亦不見得複雜，處理得都尚算妥當，唯獨細佬覺得佢地欠缺咗份熱誠同衝勁 ，有好大

不知廚師會不會看食評，希望能看到我一些意見(總不好意思面對面講)試過兩次分子料理，其中一間是Bo innovation,因為這間餐廳都是做中式分子，連中文名也很相似，所以少不免帶著比較的心態去食，當然這間的價錢只是Bo 的1/4，但質素也只是1/4功力。三人各點了最貴的tasting menu ，只是每人三佰多(bo 印象中二仟幾一位), 主菜分別點了低温煮三文魚.慢煮和牛，羊排，不太记得菜名，只記得某幾碟第一碟是花雕酒鲍魚，很重酒味，有人喜歡，有人夠得太重另一杯外相別緻的粉皮，上層舖了鴨肝還是鵝肝的mousse 狀物體，幾顆陳皮粒子加粉皮，整體味道挺特別，最好味是粉皮，口感很QQ，味道老實說不是很配，但賣相及创意加分低溫蛋感覺像温泉蛋，蛋本身不甚特別，所以汁便很重要，但這個汁帶點酒味，末能令人驚喜主菜反倒平凡，低温慢煮三文很滑，但這是應該的，和牛全熟反而不夠淋身，有點浪費入口即化的特點，最好味是羊排，淋身又入味。可能是慢煮關係，所有食物不夠熱，都是温温的撈面是自創自製面條配麻油cream,面條口感像手攪面，有咬感，但有明顯鹼水味，整體味道略嫌清淡普通，看色水，麻油是香口的，但感覺欠缺

Maureen is real quaint, cute and unpretentious. It’s East meets West, mostly Chinese dishes though w/ a small molecular twist. The space is relatively small (seating 16 people) located in a small alleyway (beware: the surrounding alleyways look a little sketchy/dark…but once you get in, totally okay! ) in Wan Chai! The space is comfy, casual and laidback. There’s a small open kitchen, bar seats, and a few tables. They have a set menu that goes from ($250-$350) as well as a la carte. Priced very