創作麵工房 (已結業)

友人很愛吃拉麵，幾日前硬要拉我到MIST食麵，說這是她吃過最好吃的日本拉麵。餐廳的環境好舒服，待應好有禮貌，第一印象很好。友人叫了鼓油拉麵，幫我叫了梅鹽拉麵，兩碗都加半熟蛋。拉麵放在面前可說是香氣撲鼻，湯看上去很清，飲一啖，味道濃淡適中，好有層次，好好味﹗一般拉麵湯底令人有涸喉的感覺，日本本地的還會好鹹，但MIST的湯完全不一樣。麵條好滑，有淡淡的蛋味同麥味，比一般拉麵口感軟一些但有彈性。混合海苔絲一起吃很鮮味，加一點梅肉一起，就很開胃清新。义燒比較薄，又軟又滑，入口即化，肉味很香。半熟蛋好有蛋味，另加的味道也剛剛好，不會蓋過蛋的天然鮮香。試一啖友人的鼓油湯底，也很欣賞，鼓油明顯用了好醬油，竟有淡淡的味噌香味，很有層次，不是單一的鹹味。拉麵對女士來說份量比較大，我們吃完拉麵就吃不下甜品或再試其他菜式，如果可以有細一點的份量選擇，就好了。　這是我吃過最好吃的日本拉麵，好有誠意的餐廳，一定會再去試其他拉麵﹗

原來想吃榮記雞扒, 點知去到才發現店舖要裝修一個月, 冇計, 唯有在附近找地方吃飯. 想起很多人讚拉麵好味的 MIST, 反正就在附近, 於是便前往一試.麵店的裝潢一點都不像拉麵店, 裝修偏向華麗一派, 紅絲絨的宮廷椅配做工精細的實木檯, 除檯與檯之間的距離和一般拉麵店相像外, 其他一切都感覺不到自己身處拉麵店, 連鄰座的日本人都驚訝這裡的裝修很有型格... 但個人比較享受在傳統裝飾的店吃拉麵, 感覺會自在點~~我點了盬味湯底拉麵, 女友點了味噌湯底的, 另外再加一份幸福麥豬沙律. 先來沙律, 幸福豬原來是肥瘦均衡的豬腩肉, 吃進口不覺很油膩, 配搭沙律菜一起吃, 不錯的開胃前菜 兩碗拉麵是同時上菜的, 很貼心的服務, 拉開木檯的隱藏抽屜, 發現筷子湯匙已整齊排列在紅色絨面的抽屜底板上, 一個把茶餐廳設備活化的上佳例子~~ 先噶一口湯, 鹽味湯底很清, 配合彈口的麵條, 好好味 女友說這裡的味噌湯底是她喝過最好喝的, 不過濃, 感覺比坊間的味噌湯來得健康~這裡的拉麵肯定是好吃的, 值不值 HK$100.00, 這是很主觀的問題, 但我們一定會再來~

一入黎見到個裝修一d 都唔似食拉麵, 似食法國菜多d, 又刀又叉, 仲係貴野Menu冇乜野選擇拉麵得味噌, 麵豉, 鹽味, 辣蔥 同 梅 叉燒得果一塊, 仲好鬼薄添, 不過夠肥唔鞋 可以加既變化唔多, 有蛋, , 燒海苔 半熟蛋係就係糖芯, 不過唔香蛋味 又唔熱, 仲要成十蚊 碗麵好細, 兩三下食完. Menu上差唔多可以飽肚既野都叫晒, 有牛油果沙律, 魚生沙律同炒本菇. 全部都係個碟好大食物好少果隻. 仲有試幸福麥豬沙律, 完全唔知個名點解, 食完一d幸福既感覺都冇, 淨係覺得有d蠢…自問真係唔識欣賞, 成百蚊一碗拉麵, 有$50蚊去左舖租, 再有$30蚊去左裝修, 得番$20蚊俾我食…所以唔夠飽

我這篇不是食評，但我認為服務都會影響客人對食物的評價。我是1個年輕人，剛剛會考完結了。本身喜歡日本食物的我早在網上看到對這餐廳不錯的評價，便相約朋友會考後馬上到CWB試試這一值過百元的拉麵。當下午兩點左右終於到達MIST，人很多，我上前留下電話，服務員有禮貌地說有位會馬上CALL我。我便到CWB其他地方逛逛....................."點知我3點幾4點都等唔到個電話,想話係咪真係多人返去睇睇,點知間野好多空位.岩岩個服務員同d其他職員仲有講有笑,"睇唔起我??覺得我比唔起錢???太多人都應該打返個電話黎呀???咩服務態度??十幾歲唔係人???我儲錢鍾意試好味野都唔得???令人完全失望既餐廳請你好好放低 ?? 我放唔低

生活係香港，有個好處，就係只要有錢，總會食到同日本差唔多水平既野，呢間Mist的拉麵就係其中一樣。以前食中環元祖，已經覺得係香港黎講已經超級好食，亦都超級貴，點知一山還有一山高，呢間最貴一大截。裝修幾有派頭，同以前食果幾間逼狹野真係唔同，超舒服。碗拉麵上到檯亦都嚇一跳，乜細碗到咁呀﹖但係飲啖湯，真係超濃喪香，以前食過既香港拉麵好似溝左水咁囉，連麵都好爽同滑，唔錯。

It is a big surprise to have such authentic japanese ramen in Hong Kong. The soup (spicy onion) is so delicious, the spiciness is just right and it is a very satisfying meal!The soup used over 30 ingredients and the noodles is not like the normal ramen but the wheaty kind and also very elastic! super nice!The spicy soup + the special mist beer is a must-try combo. The beer is a white ale which is brewed in a microbrewery in Japan and specially made for this ramen shop! The beer is fruity and mi

I was first attracted by the hoarding pictured with a big question mark that I passed by every day. And I could not resist bringing frd to this new place. Japanese fine ramen = quite expensive. We sat along the bar table. It looked like a chic Japanese eatery in regard of decor and staff. We both had ramen. The bowl was well-presented. At first, both of us looked at one another ... the bowl was not big at the value of HKD100. Anywaz, we picked utensils from the drawer *gotta say that as they wer

沒有花巧既menu, 主力拉面, 鹽味拉面湯底味道一流, 叉燒略肥但口感不差, 軟熟得來仲好有質感唔會一夾就散, 半熟蛋掌握得剛好, 唔食就笨...辣怱味噌拉面, 湯底對我來說略濃因為本人喜淡口, 但係感覺濃度可以接受, 而且唔會好似其仔拉面店有帶少少酸味既after taste幸福麥豬沙律, 即係肥豬肉沙律. 鐘意食肥肉既人要一試, 由於我太飽剩左幾舊冇食晒, 真係可惜自家品牌啤酒...好夠味, 並不是青島咁簡單...由於裝潢花左唔少本, 加上有禮貌又有訓練過既員工,可以理解at least $100一碗面, 相比起中環交易廣場某出名拉面店那碗差唔多價錢既拉面又加上無禮貌既店主, 本人曾經年前一到東京個間, 當然由於價錢因素, 認為此店無論東京香港, 攞個experience都係都值得一試....

這碗拉麵是現時我在香港所吃過最好吃的。這碗拉麵是現時為止我覺得在香港食過最好食的。湯：選了麵豉味，濃淡適中，不過咸。味道香醇。唯一就是湯上浮着一層厚厚的油，希望不會令其他人卻步。麵：麵身很滑，很有咬口，不會過淋或過硬。叉燒：只得一塊，但真的很好吃，肥瘦適中。肉汁亦多，沒有雪味。筍：咬落很爽，味道帶點微辣，還帶點麻油味。好吃。温泉蛋：另加的。要十元正。不是個蛋黃會流出來那種，個蛋黃咬落是槳口的，很像吃潮洲芋泥的口感，但個黃是冰冷的，蛋味亦不足，可以不加。一碗麵加一隻蛋，盛惠一百一十元。絕不便宜，但以後我一想到拉麵我一定會來這裏。

俗話說"一分錢一分貨", 究竟這一碗一百二十大元的拉麵有多少"貨"?MIST在東京有兩家分店, 洛杉磯亦有一家分店.麵條是從日本運到香港, 標榜是經過一個日本師傅長期鑽研; 採用信州, 東北和北海道的麵粉調配混合, 從而做到軟硬適中 滑溜無比的麵條.看到廚師的輪廓便能一眼認出是個仔細認真的日本人. 但究竟廚師的功力有深厚?豉油湯底拉麵加蛋 ($120 + 10) - 燙底鹹了點, 拉麵蠻滑但都不是重點. 重點在兩片日本叉燒, 入口即容. 如果要吃這個半熟蛋就要加$10, 不過物超所值, 蛋白非常嫩, 蛋黃汁很甜, 肯定是用日本蛋.辣蔥味噌湯底拉麵加燒海苔 $130 + 10 - 湯底並不太辣最後送上抹茶布丁- texture很smooth 又不太甜地方很少, 但很舒適. 午餐最抵吃. 一個湯麵加一被奶茶/咖啡, 再送甜品.麵條可以接受, 但如以麵條做賣點便需要有改善, 特別是湯底.下午三點便完午市, 要早點去啊!

feb 17, 10,2人嚟dinner,叫咗 : 1) 味噌拉麵+1/2熟蛋 (hk$100+$10)-湯底有5隻味,友人揀了味噌-雖然深色,但唔好過鹹,剛好-叉燒只得1薄片,份量太少了,亦因為薄嘅關係,所以毫無口感可言-麵唔會過腍,不過亦唔見彈-蛋個心的確喺溏心,不過調味/卥得不夠濃味-可以咁啦 2) 櫻花木燻1000葉縣幸福麥豬 (hk$120)-賣相幾西餐吓,有棵露絲瑪利喺面-白色嘅物體應該喺烤過嘅mozzarella cheese,無嘜味的-豬肉有點5花腩咁,有肥有瘦相間,不乾-個燻味頗重,不錯 3) 黃梅奶凍 (hk$50)-無諗過好似片出嚟嘅豆花feel-賣相比較零碎,滑度可以-黃梅醬不太甜-ok啦 * 餐具..........筷子同匙羮都喺枱下嘅柜桶* 因為lunch嗰餐食得好飽吓,所以呢餐明顯食得唔多 * 服務很勤快

I went there for lunch. It was really a very bad value proposition ! For HK$120, there was only a small bowl of ramen with 2 pcs of very thin roast pork ( not even half an egg for which you would have to pay an extra HK$10 !!! ), tea/coffee and a tiny portion of mousse-like dessert. The noodles were very far too soft, immersed in an oily soup. The portion was so small that it doesn't even fill a small lady like myself. The dessert tasted odd ! All in all, I definitely won't go back again ! I wou

Ramen (or "rahmen") and Fine Dining never crossed my mind as two words that can be associated with each other in one sentence; now "MIST?" proved me wrong this evening. This new establishment in Causeway Bay put itself right amongst the fine dining scene in Hong Kong with its specialty: Ramen of course. Ramen to me is something hearty and down-to-earth, just like burgers which is soul food without costing a fortune. Perhaps my belief is already outdated?The decor was upscale indeed with leather

看了好幾篇推廣報導，已有心理預備知道這是一間走高檔路線的日本拉麵館。聞名不如見面， 我終於來到這裡。 午市不是很多人，我詢問waiter 有何好介紹，他說鹽味拉麵鮮甜值得一試， 我便order 了。 不消五分鐘，拉麵奉上。 我的第一印象是＂為何這麼油膩＂？ 試了第一口湯底， 並不感覺到十分鮮甜？ 再嘗那一片叉燒， 半肥瘦的， 入口即溶。 麵呢？ 試下去的感覺很不同， 不是北海道或本洲或九洲囗味。麵的質地相當腍身，a bit too soft, 像我們的幼麵。我問其中的一位waiter, 他介紹道：這是有所不同的，這是用了中筋做的麵而不是上或下筋（麵粉）做的麵呵。 我有所領悟，原來如此。我再問，湯底為何那麽油膩呢？油層面很明顯呵。他細心地介紹道： 這是由於煮麵師傅（聽說是mist 的大弟子）放了雞油在湯面，希望客人可吃多些油吸收多些？！我覺得盬味拉麵並不怎麼鮮甜，他再說湯底是用了海鮮和雞煮成的湯底呵。無論如何， 這是一餐昂貴的體驗，盛惠$110，包了加一服務費用。聴說我們可以叫師傅煮麵煮得爽身一點，下一次吧。

Have always liked ramen though haven't been to my fav Sapporo for some time. Was the only patron in the restaurant at 2:15 pm other than a reporter here to do a write-up. On the recommendation of the waiter, ordered the soyu ramen and the half boiled egg.The soyu soup was very very good. Fragrant and tasty without being oily or too salty. Though not a big fan of soyu ramen in general, this was a good bowl of soup. Don't really remember the last time I have such good soyu. Finished every la