Here was what I had:
Lovely golden blocks of tofu with a pure white centre with a strong natrual soy bean taste flavoured by the spices on the surface.
The toppings were generous! Half a preserved egg and half a salted egg.
In the end I got starfruit.
The sweetness was just right and it was a warming drink.
A Hu Red Beans, Herbal Jelly & Milk Tea (+$10) - for an additional $10, I was able to get this milk tea with red beans and herbal jelly. The milk tea was just alright as the tea flavor was not particularly strong. The herbal jelly was fun to suck out as it was big and slippery. I don't really like red beans but they were soft and mushy to eat. It was an okay drink to have with the meal but I would pay a bit more for Gong Cha over this.
A Hu Dumpling, Chicken with Laksa Soup Noodles ($58) - the portions were decent but then at $58, it better be. The chicken was average - while the skin was nice and firm to eat, the meat was lean and tough at times. It was not smooth or tender at all. The pork and vegetables dumplings were a mixed bag as well. The first one I had was good while the second one was undercooked so it was still powdery. The most disappointing of all was the broth. It was bland and watery, and not at all like laksa. Even if it's supposed to be chicken broth, it failed to infused flavor into the noodles so it was hard to finish the noodles. The noodles were a bit overcooked so it wasn't as firm or chewy as I'd like. Normally, I'd lap up all my noodles and broth when I eat rice noodles, but I left a chunk unfinished here.
Some things I like to point out as well. While it was considerate of them to give me a new plate for my chicken bones, I don't get why they are using a western soup spoon instead of chinese soup spoon. I like to gather a spoonful of rice noodles along with broth to eat in one bite and it was very difficult to do so with a western soup spoon because it was so flat.
There were these spicy pickles on the table as well. While they were spicy, they were also a bit salty. I started putting some into my broth just to see if I can spice it up but there was only so much a few pickles can do.
Conclusion - unfortunately I was not particularly impressed with their rice noodle. Maybe it was just that one broth I chose since I didn't try all of them but at $58, it was twice as expensive as my favorite rice noodle shop and it did not deliver. Not sure if I would come back to try their other broth again.
價格不便宜, 上來亦不見得好大碗. 但說是用上鮮雞件, 入口雞肉不太肥美, 但皮都算幾滑
也有些豆卜跟鹵水蛋半隻, 豆卜算是幾淋幾入味的
唔止形象革新，店名去除咗「雲南」二字，就喺少啲束縛，務求米線都要起起革命。再者，客人俾錢唔喺食裝修，食物質量至喺硬道理，所以，阿糊精心炮製別出心裁嘅五色湯底，務求殺出新血路。五色唔喺指5種顏色，而喺5種特色：「阿糊金湯米線 $30」、「金銀蛋芫茜湯米線 $30」、「川味酸辣米線 $25」、「鮮茄雜菜湯米線 $25」、「上湯時菜湯米線 $20」，當然總有人唔喜歡食米線嘅，可改選烏冬或公仔麵，不過，據介紹米線喺搵本地麵廠新鮮製作，粗幼恰好，入口滑溜，無理由新鮮好嘢唔揀架。「五色米線」選定款式，可自行加配料，近30款，分 +$5、+$8、+$12三個級別，唔想煩，如小弟咗懶，店方亦以五色米線設定咗5款招牌推介，下文再詳細介紹。
為照顧客人嘅需要，以及港人喜歡多選擇嘅特性，店方除米線以外，仲有雙拼飯（10款）、小食（26款）及飲品。此外，米線或雙拼飯可以 +$5 配送汽水一罐，+$8 配送豆漿一杯，+$10 配送阿糊紅紅黑奶茶。最有趣喺小食又可以變套餐，只要乖乖咁奉上20個大洋，就附送香飯 / 肉燥飯 / 炸醬飯及汽水，挺划算嘅安排！
如果兩個人嚟，再懶啲，叫二人餐喺必然之選，A餐賣$178，B餐賣$148，已包3個小食，2個主食，飲品及甜品，睇睇份量，相信3個人都夠晒食！
一般米線鋪都只喺賣三幾款小食，既然要革新，小食都唔可以求其，但多到有成26款就有啲估佢唔到，而且有好多特色選擇，例如：阿糊羊腩、糖醋烤骨、孜然雞翼、紫菜素鴨、台灣辣肉腸……，真喺樣樣都想試。
阿糊紅油白肉 $38
上文講過基本新推出嘅五色湯底，可謂精心炮製，店方以五色湯底為基礎，再加入三數款餸料，設定出5款招牌米線推介，依家就同大家分享一下。
阿糊金湯餃子雞米線 $58
鮮茄鴛鴦肉片雜菜湯米線 $43
川味炸醬牛肉酸菜米線 $43
至尊三鹵上湯時菜米線 $38
部份食友意猶未盡，決意整多過雙拼飯，雙拼飯其實喺以肉燥飯做膽，再配另一款餸料，如原汁牛腩、台灣辣肉腸、脆皮豆腐……等共10款，而我哋就點咗瑞士雞翼雙拼飯。
睇嚟今次改革，雖然一樣賣番米線，但晌用料、配搭、創意方面，都有心有鬥志；跳出框框，但又唔會太亂嚟，幾道招牌米線推介，仲甚有驚喜，天后區嘅朋友可能又多一間飯堂食店。
得到好友之介紹，可來參加這次試食，實在高興，除可與一班好友相聚外，還有禮物收，想必下次要有準備，禮尚往來，以免失禮。
中國另類四大發明，粥粉麵飯，除每天都會吃飯外，吃粉、麵、米線也是我最喜愛食品之一，這裏有多款米線任君選擇，有輕怡的，也有濃味的。
金銀蛋素鮮菌芫茜湯米線，材料有皮蛋，鹹蛋，鮮菌，豆腐，芽菜，而湯底是我喜歡的芫茜湯，而皮蛋與芫茜又是好朋友，味道非常之夾，加上鮮菌，豆腐，健康有益，若多吃肉類，久不久吃一碗，清清腸胃，真不錯。
鮮茄鴛鴦肉片雜菜湯米線，又是我喜歡的材料牛肉，豬肉片，番茄，雜菌，椰菜，芹菜，完全是家的感覺，兩種肉類煮成的湯，鮮甜，加上番茄，椰菜等，有菜有肉，酸酸地，很開胃。
川味炸醬牛肉酸菜米線，有辣味肉燥，牛腩，酸菜，腐竹，韭菜。個人口味，不喜歡吃酸酸辣辣的食物，所以只是淺嚐，而同檯能吃辣的食友則頻頻加箸。
至尊三鹵上湯時菜米線，材料有香菇肉燥，腩肉，豬大腸。是重口味之選，用南乳鹵過的腩肉和豬大腸，絕對不是我杯茶，讓其他食友評論吧！
除了米線外，多款小食亦值得一試，而且價錢不貴。麻辣口水雞，雞肉辣味輕微，反而夠麻，令口腔麻痺一會，感覺過癮。
鹽酥魷魚，上了脆漿炸，香口煙韌，送酒一流。
蒜香炸豬手，豬手算幾腍，肉醃得入味，加上乾蒜碎，惹味。
這裏有數款碟頭飯，瑞士雞翼肉燥飯，是其中一款，略嫌瑞士雞翼不夠甜，肉燥可送飯，有些菜伴碟，普通一餐，算幾豐富也！
阿糊紅紅黑奶茶，這裏特別的飲品不多，但這杯有紅豆和涼粉的奶茶則不可不試，紅豆和涼粉都是我喜愛的甜品之一，而且茶味有種特別的香氣，清新怡人，尤其是行了一段路來，喝兩口，十分暢快。
據知，天后新店的裝潢及食物的口味也有變革！打破一貫的作風！同時，為食客帶來新鮮感！ 
菜肉餃子 $18
蒜香炸豬手 $38
阿糊紅油白肉 $38 (餐牌沒有註明的期間限定菜式)
麻辣口水雞 $38
米線：
鮮茄鴛鴦肉片雜菜湯米線 $43
至尊三鹵上湯時菜米線 $38
阿糊金湯餃子雞米線 $58
川味炸醬牛肉酸菜米線 $43
瑞士雞翼肉燥飯 $38
阿糊紅紅黑奶茶 $15
The pork was evenly sliced with an even fat distribution and the spicy sauce was really nice without being too spicy. 
The trotters were soft and tasted better than my first visit.
They were crispy on the outside with delicious minced pork filling that goes well with the pot of spicy vegetables.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The chicken was just as good as the spicy pork slices because it was a similar sauce with peanuts and sesame sprinkled on top.
The squid had a lovely crispy coating with some fragrant spices on the outside, a great appetizer to start off with.
The vegetables reminded me of Tomyumkung because it had a hint of lemongrass and it was slightly spicy.
This was my favourite because it had preserved eggs, salted eggs, vegetables and chunky tofu.
For tomato lovers, the broth is really nice and appetizing balanced with meat, vegetables and chunks of fresh tomatoes.
The broth was really spicy, good for people who love spicy foods. 
This was as good as my first visit because the broth was not that spicy and it had a nice prawn taste. The tofu puffs tasted really good after it soaked the broth.
I liked this one too because the broth had hints of red beancurd.
座落於電氣道的「阿糊米線」，店面招牌以黃黑為主調，內裡面積雖然和之前一樣沒變，但據公關講，無論餐牌設計、食物，以至飲品等，都加入了不少新元素，希望能吸引更多年輕一族光顧。
未吃主菜米線前，服務員先端上幾款「阿糊小食」讓我們品嚐。鹽酥魷魚 ($38) 及菜肉餃子 ($18)，前者魷魚用上巨形版本，每條望落去都又粗又壯，吃起來微脆香口又充滿嚼感，加上淡淡的鹽酥香，入口完全不覺油膩，味道真的不俗。至於菜肉餃子，外皮就稍嫌厚身，而且餡料偏少，不過勝在肉汁夠多補番數。
含豐富骨膠原的蒜香炸豬手 ($38)，外皮炸得香口，咬落一點也不肥膩，灑上勁量金蒜，吃起來香脆惹味，是筆者心水推介！
接著出場是一個連餐牌也沒有的期間限定菜式，阿糊紅油白肉 ($38)。其實所謂紅油白肉，即是以五花腩肉切成薄片，經滷製後再伴以紅油秘醬，入口肉滑味濃，鮮香得來又帶點微辣，非常惹味。
麻辣口水雞 ($38)，雞肉初頭入口時滑中帶辣，細嚐之下香料味慢慢從雞肉滲出，令口感頓時變成辣中帶點麻，加上嫩滑彈牙的雞肉，水準的確不俗！
米線方面，共點來五款，先由湯底最清的金銀蛋素鮮菌芫茜湯米線 ($48) 起步。呷一口湯底，雖芫茜下得不太多，但味道鮮美，而且除了軟硬度適中的米線外，食材還包括有少鹹蛋、皮蛋、豆腐、鮮菌等，用料十足，清熱下火。
鮮茄鴛鴦肉片雜菜湯米線 ($43)，湯底入口酸中帶甜，嗒落有陣陣茄蓉香，配上大量牛肉、肉片、鮮茄和雜菌，開胃又有益，很適合夏天享用。
阿糊金湯餃子雞米線 ($58)，材料除了鹵水蛋和豆卜外，最煞食的當然要數鮮雞件和菜肉餃。前者雞肉，質地嫩滑又不肥膩；而菜肉餃更是大隻飽滿、入口細緻軟滑，以喇沙湯底作搭配，更能凸顯鮮雞和餃子惹味的個性。
至尊三鹵上湯時菜米線 ($38)，原來所謂三鹵即香菇肉燥、腩肉和豬大腸。一粒粒的肉燥，鹹中帶甜，可惜分量較少；豬腩肉雖然滷得入味，但肥多瘦少，還是淺嚐即止；滷豬大腸彈牙爽口，食味反而是三款中最不俗的。
川味炸醬牛肉酸菜米線 ($43)，食材以辣味肉燥、牛腩和酸菜組成，由於筆者並不嗜辣，所以只輕嚐了少許。嘩！入口果然辣中帶麻，麻中帶香，如閣下是愛吃辣者，應該一試。
瑞士雞翼肉燥飯 ($38)，哈哈，剛才還嫌至尊三鹵米線的肉燥分量下得太少，店方竟然再補上一客雞翼肉燥飯。近期至愛的瑞士雞髀雞翼，當然要數公司附近的「祥發茶餐小廚」，不過原來這裡帶微甜的瑞士雞翼，味道也不算差，配上香而不膩的肉燥，食味也不俗。
吃了幾款肉食，清清地來一客生薑鮮菌炒雜菜 ($35)，配番杯以紅豆和涼粉製作的香濃阿糊紅紅黑奶茶 ($15)，為這頓晚餐畫上個完美句號。
再次來到這家門面甚具型格的店子, 就是以全新面目示人的阿糊米線。
店方先送來數款「阿糊小食」來作個熱身, 首先是蒜香炸豬手 ($38), 很喜歡那些落得不吝嗇的蒜蓉, 很惹味; 豬手炸得乾身不油膩, 又富骨膠原帶來的黏口感。
鹽酥魷魚 ($38) 選用體積較大的魷魚, 因而較為粗身, 同樣炸得乾身, 炸粉層較薄, 味道又不太鹹。
麻辣口水雞 ($38) 的麻比辣味強烈, 因此入口時只是微辣, 好戲卻在後頭; 雞肉嫩滑, 調味不錯, 屬入門級的麻辣食品; 配料還有芝麻和蒜粒, 更添美味。
紅油白肉 ($38) 是現時餐牌中尚未有的菜式, 尚在試驗階段, 卻是席間朋友最喜歡的小食, 經過滷製後的豬肉片, 大大片的排列好, 再放上紅油和麻辣香料, 效果比口水雞更優勝。
金銀蛋素鮮菌芫茜湯米線 ($48) 以芫茜湯為主體, 有藥療功效, 幸好芫茜味道不算濃, 大多人也接受到, 皮蛋、鹹蛋、鮮菌這個偏向素食的組合, 感覺健康。
鮮茄鴛鴦肉片雜菜湯米線 ($48) 以濃厚蕃茄雜菜湯為主角, 味道能夠跟坊間那些以蕃茄湯底馳名的麵店, 鴛鴦肉片是牛跟豬的配搭, 每片都很大, 生熟度剛好, 食肉獸必定喜歡。
至尊三鹵上湯時菜米線 ($38) 由三款鹵水食品組成, 分別是五層肉、大腸和雞蛋, 大腸味道很濃, 五層肉尚算入味, 如果那只雞蛋是半熟的話, 相信會更好。
川味炸醬牛肉酸菜米線 ($43) 是看得出來的辣, 因此沒有品嚐, 據席間朋友所說, 味道真的很辣, 相信吃慣辣已朋友會很喜歡。
吃過多款湯米線, 也想吃些乾的, 因此點選了瑞士雞翼肉燥飯 ($38), 瑞士雞翼當然不能夠跟耍家的那家相比, 再浸製久一點和再甜一點的話, 應該會更好; 反而很喜歡那個肉燥, 鹹甜度適中, 肥瘦肉比例均勻, 伴以白飯來吃, 隨時吃不停口。
最近於天后出現一家門面甚具型格的店子, 進入店內看見「全新形象」的字眼, 才知道是於原址翻新後的阿糊米線。
無論店內裝潢還是餐牌, 都是經過精心設計。
餐牌內的食物選擇甚多, 首次到訪, 乾脆選擇了全個餐牌中的首款選擇 － 阿糊金湯餃子雞米線, 售價為 $58, 以米線來說是高了些, 又試試到底是龍還是蟲?
嚐一口以店子名稱掛帥的金湯, 想不到換來的是非常強烈的喇沙味道, 含有大量香茅味, 而且具一定辣勁, 卻不是刺激的那種, 比很多售賣喇沙的店子還好, 如果將這款金湯的名字改為「喇沙金湯」, 相信會更能突顯其神髓。
這款「全餐」米線已經包括多款配料, 包括鮮雞件、菜肉餃、鹵水蛋和豆卜, 每款均甚具水準, 其中以菜肉餃的質素最具驚喜, 體積龐大, 摺痕分明, 餡料豐富, 值得推介。
凡惠顧米線, 加五元可換取汽水一罐, 加八元可換取豆漿一杯, 加十元則可換取阿糊紅紅黑奶茶, 要求了少冰, 店員回覆是沒有冰的, 原來是預先調好的貨色。以台式飲品的杯子盛載, 無論奶味和茶味也甚為濃郁, 「紅」即代表紅豆, 「黑」即代表仙草, 加了前者卻沒有過甜的情況出現, 而後者則有清熱作用, 是一杯甚具質素的飲品。
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