影片
港鐵旺角站 B2 出口, 步行約3分鐘
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開飯介紹
北京拉麵店是一家以京式拉麵為主，並輔以特色的京川小菜和淮揚麭點的一間優質食肆。招牌小點是小籠湯飽皮薄餡靚；另推介肉搶湯拉麵。數間分店由西龍飲食集團策劃經營，深水步總店每晚都有拉麵表演。
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營業時間
星期一至日
11:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
二人晚餐點了牛肉麵、咕嚕肉菜飯配豆漿。牛肉麵麵條好滑、略硬但還屬於可接受程度。麵條軟硬純粹個人喜好，上述評論不代表好壞。而我個人較喜歡偏軟麵條。湯及牛肉有明顯花椒八角味道，很入味，牛肉有牛肉味道。豆漿低甜，有黃豆味，也滑。本來是點了咕嚕肉菜飯，咬咕嚕肉的第一口，咦？咁軟嘅，而且入面白雪雪喎，點解豬肉咁嘅樣？再望望點菜紙，上面像寫了「糖醋」，核對菜牌，相信是「糖醋魚塊」。無所謂，都咬了一口，照食吧。應該是即叫即做，等上菜時間較耐，好處是熱辣辣。糖醋魚塊漿汁酸甜度合適，魚肉鬆化，有番茄仔，也很鮮貼。菜飯的飯粒應該未煮熟，好硬；菜也切得太大件了。以我中碼男性來說，份量只能八成飽。整餐飯來說，拉麵比飯做得出色。是次評分被以下因素拉低：1. 菜飯質素2. 客飯份量3. 餐具及座椅均見少量食物殘餘污漬雖然評分稍為拉低，但我如果有機會仍會再去試其他食物。部分餐牌：
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現在出街食飯真是貴得可怕，因為未食lunch，所以找了一間《以為價廉物美》的餐廳食下午茶，叫了一個4川担担面$27，鱔糊菜飯$4x。上菜那一刻。。。覺得好貴，份量很少不過担担面的味道幾好食，很香花生味在湯中。鱔糊味道還可以，不過是一早預先煮好，到有人order時盛起的
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今天好想食擔擔麵公司附近試過的好似川居只有提供, 但不太合心水.找到這間北京拉麵店就試一試啦! 睇門面格局, 記得同之前係西九龍中心幫襯過很相似, 原來也是同一個集團的.絲絨布面的裝飾, 隨時間變舊;並不強烈的燈光, 加上一隻飛來飛去的小蟲, 仲要不太清潔的食具...好耐無幫襯過這種舖頭了, 一個人吃, 不緊要吧... 叫一個排骨擔擔麵($25), 加一客鍋貼($20)肥叔叔落單後, 等了一陣 麵先上切成四條, 煎/微炸 的豬扒放在湯麵上, 幸好不是香酥的炸豬扒...第一件事是試啖湯 - 還算濃, 沒有粗糙的炸花生, 但也缺少了花生的香味; 並不辣;夾起舊麵 - 還可以, 不是糊糊的; 和擔擔湯底攪混, 很夠熱, 也有o趙口, 但因為湯底是濃味的, 所以不能試清麵的味道.再食'一條'排骨, 大概放涼了好一陣子...調的味很甜, 也不太鬆... 麵並不大碗, 三扒兩撥就被我食完了.又等了好一陣, 煎鍋貼才來到碟上並沒有太多油, 還感到安心底部煎得幾香, 只是在咀邊, 已經感到那些熱力了在不太多客人的午飯時間裏, 廚房頗有心機呢...一口咬開, 不小心地把湯汁溜到檯上, 餡料就顯得很行貨了, 在這些'連鎖店', 也不能要求太多.... 食物還算可以的, 很有趣的事, 這是一間'有營食肆', 我叫的食物也真的不太多油.但是結帳時要收我加一, 就算不過去, 除非又好想食一碗擔擔麵, 否則花這個價錢(($25+$20)+10% = $49.5), 附近還是有很多選擇...
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個今次由於用餐時間已經係平日的9:30pm所以不算多人，很快就有位置了。可能太肚餓的關係，想都冇想就點了客飯麻婆豆腐菜飯來到已經好香，好誘人去食，本身我估我只可以食到半碗飯..因我平日係唔鍾意食飯，但佢一上枱，佢的香味應該可以另我食多啲！第一口食落去，可能要就番香港人口味，得少辣，但係就同肉碎的調味剛剛好，而且豆腐又是用滑豆腐，成件事就剛剛好！最後估唔到為了想食唒個豆腐我竟然進食了整碗飯，可以話係近年來第一次！而小妹的老公就食了一碗飯吞米線，小妹都偷食了舊，我覺得皮就厚身了少少，但個肉就好好食！有啲想叫老公只食肉唔食皮！
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The ladies who run this place are nice and seemed to be on top of their service, but the food let them down in a big way.We ordered dan dan mian, xiaolongbao, shengjianbao and jiaozi. Three of those four were not good.First, the dan dan came out. It was not quite Sichuan-style and not quite Hong Kong-style, but was OK. The soup could have done with being more peanutty, but it didn't have dried shrimp (yay!). The noodles were fine and in general no huge problems. The dumplings were a bit of a disaster. the xiaolongbao were poor. The skin was too thick, but fragile and burst open on every one. They stuck together and were a mess. The flavours were not right and the soup, which had escaped, was not tasty. Having just come back from Shanghai (which I know well), I had just eaten the best XLB in a few of my favourite restaurants there - these were a million times worse.The shengjianbao were the thick, breadier Beijing-style ones as opposed to the more popular thinner Shanghai-style. They were disappointing. The filling was meagre and they were pretty stodgy with no juiciness to the meat inside. The jiaozi were made from the same clumsy, clunky wrapper dough as the XLB. They were better flavoured, but basically chewy lumps that lacked any of the refinement of a good dumpling.Basically, this place does low quality dumplings and bao. Go to a better place. It could also do with a good cleaning, as some of the surfaces (not dining or cooking ones), were filthy.
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