影片
開飯介紹
蝦子、竹昇麵及未經漂白的黑牛栢葉是招牌，餐桌上的醃蘿蔔同樣受歡迎，爽、脆、香，不可不試。
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獎項殊榮
米芝蓮必比登推介 (2023-2024)
營業時間
今日營業
12:30 - 22:00
星期一至日
12:30 - 22:00
以上資料只供參考, 請與餐廳確認詳情
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深水埗一向都好多好嘢食係文記車仔麵對面就有一間好岀名既老字號劉森記店鋪有提自制醃蘿蔔任食酸甜甜酸好開胃👍我地叫左蝦子牛腩牛筋撈麵$52蝦子份量好驚人 遠處都聞到好香個麵真係好正食落一啲鹼水味都冇麵質彈牙又爽口夾埋蝦子既鹹香味一流牛筋牛腩都炆得好入味好淋身另外仲叫左蝦子雲吞撈麵 不過掛住食唔記得咗影雲吞都好大粒足料望番啲相好想再去食過唯一唔好就係位置較細 坐得好逼不過去得深水埗小店都預咗食物夠岀色就ok la
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This noodles eatery is located in Shum Shui Po with two outlets, one in Fuk Wing Street and the original shop at Kweilin Street. It has been a popular place for both locals and tourists. Now managed by the third generation, they still insist to prepare their own noodles by the traditional method of kneading the dough by sitting on a bamboo pole and jumping up and down.Arriving to the Fuk Wing Street branch on a Sunday afternoon there is already a queue outside. But without waiting too long we can get our seats. Here everyone will share table, and I guess around one-third is tourists from mainland China, but I also hear there are some visitors from Singapore too.We order the Dried Shrimp Roes Stirred Noodles with Beef Brisket and Tendon 蝦子牛腩牛筋撈麵 ($46). There are plenty of dried shrimp roes scattered on top of the noodles, with the beef brisket and tendon very tender and soft, with deep flavours. However, the highlight is definitely the noodles, with a good chewy and bouncy texture, but not tough on the bite. It is fantastic, and no wonder is their signature, and I applaud the owner continues to stand firm to make these noodles in the traditional way.I also order Dumpling with Soup 招牌淨水餃 ($34). The dumplings are fairly big in size, freshly made daily as we see a staff busy doing that on the side. The dough is thin and soft, with the pork and shrimp fillings seasoned well and very delicious. Together with the tasty broth prepared, it is another must-order in my opinion.With a couple of soft drinks, the total bill on the day is $150, very reasonably priced. While the décor or service is ordinary, this is in many ways a gem that we should continue to treasure and nourish in Hong Kong, especially the craft of the bamboo pole kneading.
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