上海坊拉麵小籠包 (Closed)

距離入場看「無名殺機」還有個多小時，想與太座吃些東西來消磨時間，找間未吃過的店子坐。晚上九時許，店內客人不多，選了卡座，點了脆皮素鵝和燻魚湯拉麵。脆皮素鵝用碗盛著，表皮炸至起泡，過了火，入口是脆的，但太油，餡是金菇和冬菇絲，似乎較單調，味道亦不至太差。燻魚湯拉麵，隻碗很大，有幾件燻魚在面，滷水味道不算太濃，亦不甜，拉麵質地奇怪，不彈牙，咬落較軟身，似伊麵，是伊麵與拉麵的混合體，較適合在伊拉克餐館售賣。侍應斟茶非常頻密，服務有禮，是此店最好的一環。…Read More

這是一個下午茶時間, 因此, 店內並不多人; 最喜歡這樣的寧靜我點了我平日很喜歡吃的這個面, 但, 與在黃埔蔡蘭美食坊那邊食的種, 差天共地, 很失望. 再加10元點了小龍包, 也是不好吃. 和味道與雪櫃入面D急凍點心冇埋大分別最好是這杯熱飲 - 龍眼蜜總算享受了寧靜的時間吧…Read More

這晚很凍, 很想吃火鍋, 但銅鑼灣周邊的火鍋店都滿座. 最後走進這不用等待的食店.點了以下食物:砂鍋雲吞雞 - 只可以用'合格'來形容.酸辣湯 - 一般小籠飽 - 沒有特別擔擔麵 - 麵有少許旱味, 應該是麵粉的質數問題. 湯底不吸引. :(蒸素餃 - 味道ok, 但皮較硬, 如果再軟熟一點更好. 這是全晚唯一比較可取的食物. :)這晚飯不至於很好吃, 但沒有再一次想到此店的感覺. …Read More

3-11-2010路過呢間上海店 N 次都未食過, 是日同朋友的即興 dinner 如常又去銅鑼灣, 就過嚟試試吧. 2 人叫了最常叫嗰兩款涼菜及 3 款點心, 再加一鍋 promotion 中的砂鍋餛飩雞, 食完係無一樣留下深刻印象, 不過總算穩穩陣陣吧:-醉轉彎: 醉酒汁夠香, 帶點甜味, 雞翼就浸得幾嫩滑, 皮下脂肪亦唔多, 兩者就各自各精彩. 不過又好似 so far 無喺香港食過肉嫩又要夠醉夠味的醉雞, 呢度的其實算幾好食了.鎮江肴肉: 瘦肉比例比「啫喱」高好多, 食落質地唔太實亦唔太鹹, 不過味道就唔多鮮甜; 檯上供應的鎮江醋就酸得有點攻鼻, 結果大家蘸了醉雞的酒汁同吃. 砂鍋餛飩雞: 乜咁大鍋 湯底呈米白色, 飲落火喉未夠, 不過撈吓撈吓又見金華火腿及差不多半隻雞 , 都真材實料的; 菜肉餛飩皮算薄, 包得有點 hea, 餡料就肉多過菜仲好彈牙 , 不過又無乜味道; 唯一食得晒的就係菜膽, 雖然唔多甜又唔夠腍, 不過始終係菜嘛, 多食無妨的, 哈哈. 唔算好好食 / 飲, 不過 40 幾蚊一大鍋, 質素都算係咁吧.蟹粉小籠包: 皮厚, 可幸頂部無「特別多粉」的情況出現; 湯汁不少, 味道就較淡; 餡料係大量豬肉 + 少量蟹黃, 食落質地彈牙 (!?!?) 但實在幾腥, 早知食「普通版」就算. 蒸銀絲卷: 頭尾嗰兩件同普通饅頭無乜分別, 中間嗰兩件則「絲」唔晒, 不過熱辣辣夠鬆軟, 帶麵粉香又微甜, 再蘸埋煉奶, 無可能唔好食吧.蒸素菜餃: 餃皮煙煙韌韌, 菜絲, 冬菇 etc 剁得幼細, 食落又香又清爽, 真想整多籠. 食物可以, 地方乾淨企理, 店員們雖然唔算十分好禮貌, 但至少有求必應的, 配套都 ok 吧.埋單每人約 $125, 唔係特別貴, 整體亦無佢旺角店的食評講到咁惡劣, 不過既然俾多約 30 蚊就已經食到鼎泰豐 (http://www.openrice.com/restaurant/commentdetail.htm?commentid=2072874), 呢間應該唔會再來了.…Read More

鎭江肴肉 OK 無乜特別醉轉彎當然無霸王山莊咁好味啲 CHICKEN WINGS 仲好肥又無咩味雪菜蝦仁年糕啲年糕似 KOREAN 年糕蝦仁細隻而且成碟年糕竟然可以無味真係唔明點解可以痴唔到啲味上年糕度酸辣湯雲吞嘅雲吞好似雜肉咁酸辣湯亦唔好味…Read More

捱過了一星期的工作，晚上同女友來到銅鑼灣伊利沙伯大廈一帶，碰上新開張的上海坊拉麵小籠包，見店內的梳化卡位舒舒服服，環境唔錯，二人也懶得再行，一於入去試試。先叫了一碟麻辣粉皮 ($35)，份量小小，將滑溜粉皮拌上青瓜絲、辣椒碎和香蔥，再淋上紅油，味道竟沒有期待的刺激，反而似鹹多過辣，也沒有麻香的感覺。接著是招牌小籠包 (正價 $28，下午茶時段特價 $10)，單是賣相已教人失望，摺紋弄得十分模糊，兩邊更是凹凹的，根本配不上「招牌」二字，肉餡也同樣麻麻，質感比較實比較粉，雖然內裡有些湯汁，但整體仍是於水準以下，可以不試。見砂窩雲吞雞做緊特價 $48 (原價 $78)，當然唔會錯過，這裡不是以傳統砂窩上的，而是用了韓式燉湯常見的小窩盛載。湯底味道唔算清甜，反而有點鹹，但又唔覺有金華火腿的蹤影，只搭上兩三條菜，總之湊夠數就行了。用來煲湯的雞肉無疑是比較嚡口，宜選吃雞翼位置，或沾些豉油吃會好一些；而雲吞則皮薄餡足，合格，比方才的小籠包更為吸引。最後來的是貌似「干燒伊麵」的上海炒拉麵 ($52)，幼身的麵條腍滑，入口一咬即斷，感覺竟虛如無物，配上韮黃、冬菇絲和豬肉絲等配料炒成，幾有鑊氣，用油也不多，只略嫌調味重手了一點，跟先前的菜式一樣，亦有過鹹的情況。買單連茶錢加一 $184，價錢不貴，但食物水準實在普通，連最基本的小籠包也做得不好，難怪要以特價菜式作招徠！…Read More

Friday lunch在朋友公司附近吃lunch, 由於太討厭韓國菜, 所以就來了這要了上海粗炒set+菜肉云吞set+小籠包- 小籠包我覺得翡翠xx小籠包好d, 呢個皮唔夠thin- 上海粗炒ok, if 不怕油- 菜肉云吞: 麵過"林", 不夠熱飲品飲凍豆漿, OK, 重豆味!食物不算非常好, 但二人有卡位, 舒舒服服地吃LUNCH就可以啦 :)…Read More

早幾日同admin妹妹去"HK 大排檔" LUNCH 時, 經過呢度發現開了間新的上海食肆, 咁岩呢排找到一個新上海飯堂(濰京坊), 所以就想試埋呢間, 睇下會唔會以後加一間選擇食12點幾個ROUND, 所以唔洗等就有位, 卡位黎添論室內環境及裝修等, 呢度當然比較寬敞及新, 卡位也非常多食物方面, 午餐的選擇比"濰京"多, 起碼有麵既套餐; 由於想作出公平的比較, 所以小瑪都叫番在"濰京"時叫的上海排骨麵餐(跟熱豆漿), 而admin妹妹就叫左個嫩雞煨麵餐(跟凍檸茶) 加個特惠價$10既小籠包緊張既時間到喇, 夠竟呢間新既上海坊O唔OK呢?先講講小瑪既上海排骨麵餐(跟熱豆漿)-熱豆漿 : 好香豆味, 唔會太甜, 夠熱, 呢個唔錯-拉麵 : 唔係咁得, 太軟身, 無咬口, 湯底也太油-排骨 : 尚可, 不過不失admin妹妹既嫩雞煨麵餐-煨麵偏淋, 不過煨麵係咁, 雞湯底唔錯, 但係雞肉粒太少, 數得出得3,4粒, 反而放在D蘑菇係入面, 有D唔MATCH小籠包 : 一籠四粒, 質素就真係好一般, 皮唔算厚, 不過又係無咬口, 好彩入面既肉同埋湯汁都尚可呢餐埋單total $90正 (計埋加一, 同每位2蚊既茶錢)總括而言, 我諗我都係會投回濰京坊既懷抱…Read More

公司附近開左上海坊分店~試一試佢先買返公司食..落單後企係門口暴曬左成十分鐘先有得拎..門口個姐姐服務態度都幾好..見我等到有d唔耐煩就立即催催廚房眼見星期六成3點都有8,9成full...應該都唔差叫左個酸辣湯麵 + 豆漿見佢個碗細細咁..以為係貴夾唔飽啦點知...d麵勁多..湯太少~好似係食緊酸辣湯撈麵咁下次要叫佢多湯少麵先得~d麵條幾ok..唔會一pat野痴埋晒咁酸辣不太酸亦不太辣...淡淡的但很足料至於豆漿飲落去好似飲豆奶咁...無漿既感覺 ~ 不過豆味都幾重由於外賣關係..要加$2...豆漿亦無提供飲管唔通全力支持環保?!30鬆d蚊可以係銅鑼灣食餐唔錯既 ~ 絕對可以encore星期一至五仲兩點後仲有下午茶添...食完之後...飽到上心口…Read More

What draws your attention when you choose a restaurant? When you have no guidebooks, or no Internet access on your phone, or anything that tells you what to eat and where, no menu outside to show you, and no media coverage either? There is a certain instinct, I must say, that one often judge the restaurant by its cover. The idea of a place that looks the part it's meant to be -- a rundown establishment can still serve good food, and often times nice decor can make up for crappy food. But for someone who truly intends to eat and savour every morsel brought to the table, the decor shouldn't matter at the highest priority, should it?This day I was driven by more than the idea of soup-filled dumpings. It was a brand new place, with celebratory flower bouquets lining up along the streets. The colourful array of flowers caught my eye, and the sight of the words 小籠包 got my attention, and the next thing I found myself drawn towards the new shop. The restaurant is composed of small booths of four, seating about 100 at a time. The attention grabbing detail didn't lie in the menu though, it's the air-conditioning. It's freezing cold in the shop even when you're served with hot tea that steams.The menu has more than enough Shanghainese dishes that one can often find in cookbooks, but doesn't matter for anyone who has little knowledge about it, because the staff can take care of that for you. They can be quite knowledgable, and if you can't, you can check to see if there are pictures in the main menu, if it's the snack/ appetizers that you have trouble with, you can check the smaller menu, they have a tiny picture of each dish featured. The afternoon tea menu looks tempting enough -- an order of noodle soup plus a beverage of choice for $30 (plus 10% gratuity), and then there are time-of-day promotions as well. At the time of visit, it's a $10 an order of soup-filled buns. So we placed an order -- Hot and Sour Soup noodles ($30) and one order of soup-filled buns.($10) For beverage we had one iced soy milk, said to be house-made.The hot and sour soup noodles arrived shortly, stunning us into silence. One would only guess an afternoon tea portion to be cut-down. Not a chance, in fact it was larger than ordinary serving. The appearance was textbook perfect-- evenly cut shreds of mushrooms, woodear mushrooms, dried tofu, and bamboo shoots (and ginger too) filled the thickened brown broth, revealing a glimpse of the beige noodles underneath. You could be bathed with a whiff of steam and greeted with the aroma of freshness when you pick up the bunch of noodles from its broth. The broth itself tasted fine, but there is a catch -- maybe because of the moisture-bearing noodles freshly transferred from the cooking liquid into the bowl, still very wet, the hot and sour soup turned quickly from thick to quite thin after one loosens the noodles in the bowl. The soup has minimal heat but the black vinegar has done its job contributing the sour part. The noodles were creamy and soft, but not at a point of mushiness. It makes a rich and filling treat, as the serving can be quite large.The Soup-filled dumplings arrived nice and plump. A thin round of dough, filled quickly with jellie stock and pork mixture and pleated at the top, forming somewhat of a crown at the tip and steamed inside bamboo baskets in a group of four at a time. The filled dumplings, steamy hot when served, slumped slightly as you pick them up with chopsticks. Taking a bite unveils the pale pork filling and its flavorful juices. It needed no dipping into the vinegar, but I strongly recommended a silver of ginger though, adding the lightest of stimulation to the otherwise rich dumpling. One particular flaw of the dumpling though, lies at the pleated top. (only two dumplings' tops weren't cooked through, the other two were fine) As the picture here indicates, the dough could either be pinched hard enough to form that firm round of dough at the top, or it could be too thick to begin with. The white rings indicates that the dough has not be thoroughly cooked though, hence creating a starchy texture, but the dumpling itself is quite nice as a whole. The soy milk has a slightly thicker consistency and it's mildly sweet, although it leaves a slightly "starchy" texture to it, affecting its smoothness for the entire beverage, although the flavour itself is dense.For a new lunch spot, this Shanghainese shop certainly offers more than noodles, and plenty of promotions intending to attract more diners at its opening. The promotions can be rather confusing to understand, but the staff are more than happy to explain them to you. …Read More