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2015-08-03
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進化版的鳥華。湯底較以前濃郁。麵條彈牙。性價比高。喜歡雞白湯的值得一試。推介。Rich & Tasty Chicken Soup Ramen;Interesting marinated chicken char siu.Worth a try. 我一向喜歡雞湯拉麵，而鳥華應是香港第一間專做雞湯的拉麵店。質素亦穩定。是極小數會翻食的拉麵店之一。數年前很流行，但潮流過後，鳥華尖沙咀和銅鑼灣店已倒閉。雞骨湯拉麵亦買少見少。幸好鳥華亭原來是相關人馬所開的，非常高興。專程一試。這裏主打是雞白湯，故名思義，湯底因長時間熬製，雞的精華令湯底變白，亦很有骨膠原。有點似日式豚骨湯底及韓國參雞湯的原理。和中式和西式清雞湯不同。I am a big fan of chicken soup ramen. The chicken broth used at Torihana is different from the western chicken noodle soup or Chinese chicken broth (transparent and water-like). The texture of
湯底較以前濃郁。
麵條彈牙。性價比高。
喜歡雞白湯的值得一試。
推介。
Rich & Tasty Chicken Soup Ramen;
Interesting marinated chicken char siu.
Worth a try.
我一向喜歡雞湯拉麵，而鳥華應是香港第一間專做雞湯的拉麵店。質素亦穩定。是極小數會翻食的拉麵店之一。數年前很流行，但潮流過後，鳥華尖沙咀和銅鑼灣店已倒閉。雞骨湯拉麵亦買少見少。幸好鳥華亭原來是相關人馬所開的，非常高興。專程一試。
這裏主打是雞白湯，故名思義，湯底因長時間熬製，雞的精華令湯底變白，亦很有骨膠原。有點似日式豚骨湯底及韓國參雞湯的原理。和中式和西式清雞湯不同。
I am a big fan of chicken soup ramen. The chicken broth used at Torihana is different from the western chicken noodle soup or Chinese chicken broth (transparent and water-like). The texture of the chicken broth here is thick like tonkotsu or Korean samgetang. The taste is very rich.
The first chicken ramen joint in Hong Kong is Torihana. It had it's moments a few years ago and had a few branches all over Hong Kong. I was fairly disappointed when it's branches at TST & Causewaybay. I wasn't sure whether this Torihana Tei had any connection with torihana but I decided to try it out anyway. It turns out that it is related. But the chef here has decided to "improve" the taste.
It took me a while to find this place.
隱身在小街一角，幸好在店面有非常搶眼的大紅燈籠，否則很容易走漏眼。新店裝修簡約。光猛舒適。約晚上9時去到，不用排隊。
The decor was like most Japanese ramen joints. Small, bright and clean.
從餐牌所見，主攻雞白湯。有最基本的，No1(是雞白湯加蛋)，超多配料的，辣拉麵和加了魚介的。亦有沾麵提供。有小量小食和飲品供應(包括啤酒)。最新的有昆布醬油醃的炸雞。我點了No1及一客炸雞。The menu was in Japanese, Chinese & English. It's rather self-explanatory. All those were chicken soup based. "No.1 Ramen" is the default chicken ramen with marinated egg, "Exciting Ramen" is chicken ramen with a lot of extra toppings and spicy chicken ramen.
I ordered the default one plus a portion of the fried chicken. It arrived after a short wait.
湯底
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湯底 相信很多人認為雞湯味道一定沒有豚骨般有勁。但這非常濃郁的雞湯應會令人改觀。這湯鮮味突出，雞味濃郁，質感濃稠。感覺是下了很多心血的成果。比起鳥華隔油攻夫更好，入口不膩。很讚。
Elegant presentation with a piece of asparagus and fried lotus roots. Extremely rare amongst ramen shops in Hong Kong.
First things first, the broth. The broth was very delicious. Very rich just like the good old Torihana - only richer. Imagine a collegen rich samgetang (Korean ginseng chicken soup) with 3 times the chicken taste. Definitely the most flavourful amongst all ramen joints that allegedly serve chicken soup in Hong Kong. The other good chicken soup is Hinotori at Shamshui po (That has folded. I believe there is a new one at Sai Wan.)
All in all, very good chicken broth.
Noodles:
麵條
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They serve two types of noodles. I choose the "medium" noodles. Not the usual Hakata style, thin, white ramen. The noodles used was similar to Torihana but might be slightly thinner and chewier. I ordered "medium" and it was still rather chewy and had a slight eggy taste. It had a pretty high water context so it was fairly smooth. No complaints about the noodle. The portion was just right too.
Toppings:
雞叉燒
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露荀新鮮爽口無渣。蓮藕片香口之餘亦不油膩。份量合理。
One of the very few ramen shops that does chicken char siu. For those who hasn't tried it before, the texture is a bit like turkey meat but softer. The chicken cha siu was tender and flavourful. I'm pretty sure those were marinated with sake.
The asparagus was fresh and the fried lotus roots were crispy yet not oily at all.
溏心蛋
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The agitama (or marinate half boiled egg) was also very flavourful.
For $88. It's reasonable, especially when you compare it to the newer ramen shops nowadays.
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Fried chicken $42.
Interesting taste with konbu & agotoshi dashi but a bit pricey. I found it fairly salty.
看得出有熱誠做好這麵店。$88沒有加一。性價比高。我必定會翻吃。推介。
All in all, I'm very happy with this chicken ramen. I'm pretty sure I'll return to try their other ramen.
Recommended.
張貼
