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Healthy fusion noodles for lunch
2015-05-28 1785 浏览
One day strolling along in Sheung Wan, I was fascinated by the mere neon logo of "&" and missing of a decent shop name. Foxtail & Broomcorn is the real name (only known after research haha) - named after two of the earliest grain varieties used in noodles. As how raw its name suggested, F&B promotes MSG-free and the use of natural ingredients and flavours in food production.The shop is furnished in modern and clean style. There are around 30 seats, with high tables facing the wall, normal tables
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One day strolling along in Sheung Wan, I was fascinated by the mere neon logo of "&" and missing of a decent shop name. Foxtail & Broomcorn is the real name (only known after research haha) - named after two of the earliest grain varieties used in noodles. As how raw its name suggested, F&B promotes MSG-free and the use of natural ingredients and flavours in food production.
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 The shop is furnished in modern and clean style. There are around 30 seats, with high tables facing the wall, normal tables and seats around the open kitchen.
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 I queued for 10 minutes to get a table for two during a weekday lunch time. No booking is allowed for any time slot. Lunch sets are offered with a discounted price if you add salad, dessert or drinks. Noodles are inspired by different places and flavours from all around Asia, that’s why they are named like “Hoi An”, “Taipei”, “Nagasaki”. Naming noodles by places also reflects the difference in ingredients and cooking method.
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 I ordered “Nagasaki” (HK$78) which is with cold somen noodles with almond-crusted chicken and kimchi.
Nagasaki
$78
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 Noodles are in a unique and fresh taste which quite surprised me. The Kue Dadar (香兰椰丝) I added to the lunch set (+$20) is the best I ever had in Hong Kong. The coconut slices inside are not in white but in brown (ie. Fried), which are with strong coconut flavor (more than being just sweet).
Kue Dadar (香兰椰丝)
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 What I appreciate most is the atmosphere and attitude of chef towards customers. The chef answered to customers’ queries and discussed with them his ideas for new inventions. Having the open kitchen enhances interaction and does not make indoor air greasy.
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 Given the prevalent price of $80 on average for a bowl of ramen (with just several slices of pork which is nothing expensive), Hong Kong people should not find F&B far away from affordability. I will definitely go again to try other noodles and enjoy the interactive atmosphere with the chef.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2 已推介
    张贴
    评分
    味道
    环境
    服务
    卫生
    抵食
    用餐日期
    2015-05-06
    等候时间
    10 分钟 (堂食)
    人均消费
    $80 (午餐)
    推介美食
    Nagasaki
    $ 78
    Kue Dadar (香兰椰丝)