Ramen Sanpachi (Closed)

出走三地, 人的時空被攪到團團轉。在港, 心想著國內工作; 在國內, 又要處理港澳鎖事, 有時心神都不知應放到哪裡去才好? 而這天就因一些鎖事流浪到紅磡, 午市時間, 找不到要找的東西, 可是總得醫醫肚, 就見百貨公司內超市旁有家拉麵店, 於是便進來吃個流質暖胃的。進來後才知道, 原來拉麵店是尖沙咀八八八拉麵的另一家分店。吃的主要是北海道地區的拉麵湯底為主幹的拉麵。湯底選擇不少, 除近年大熱的濃口豬骨湯麵外, 還有醬油, 味噌, 鹽湯等, 而且還可以豬骨, 雞湯或魚湯做底。看到有如此多的選擇, 一下子都想不到有哪一家可同時有這樣的情況。餐牌看了一排, 點了個醬油雞湯叉燒拉麵。醬酒淡淡, 但有些鹹鮮香, 可是雞湯味道不明顯。沒有豬骨湯般油膩, 味道平衡感可以。個人口味開始想找一點清些湯底的日本拉麵了, 所以這個也挺好, 而且喝罷整碗也沒有口渴的情況。拉麵相信也用上北部的類似西山的麵條, 略粗而帶方形, 麵條不算長, 但就容易黏成一團。入口彈口不錯, 縱使沒有要求硬一點的麵, 口感嚼勁也有不錯活力。拉麵能力可以, 可是湯底不是濃稠的類型, 所以麵條沒有多少掛湯效果。可是感覺依然很不錯, 只是麵條略嫌短一些。配料上, 叉燒用料多, 沒有半熟味蛋, 魚旦卷, 蔥圈等。叉燒質感淋, 入口不嚡, 可是整體較瘦, 沒有脂香鬆化, 感覺只是可以的。整體來說, 拉麵還算是工整, 而沒有什麼突出, 但可算是一個街坊常吃的水平。要價HK$50多元, 不算過份。地方上, 雖然要搭枱, 但也算是舒適企理。可是可能餐廳曲尺形鋪面, 加上個別服務員習慣低頭工作, 服務質素個別有點參差吧!!…Read More

同朋友去, 但只評自己個份喇...叫佐19號炸豬排拉麫, 來到...是咁的, 一眼睇真係唔知豬排在哪 T_T完全潛水了.連最應該突出既紫菜都融晒 T_T賣相真係輸到無朋友.湯底不明, 但之後唔算太口渴, 尚算可以.麫份量好大, 夠晒飽, 且算有口勁...但配料只有.... 筍同洋蔥!? 同埋中間個塊野 @_@喔, 芝蔴蠻香的.P.S. 杯水唔係咁好飲 >.>…Read More

在香港還未捲起拉麵熱潮時, 其實一早已經有不少拉麵店屹立在香港多年, 八八八拉麵店就是其中之一. 一直以來也很好奇, 這間隱藏在”吉之島” (現在叫aeon)地庫的拉麵店, 沒有怎樣宣傳, 為何多年來可以一直生存? 前陣子終於有機會一試...一個普通的星期六下午, 本來要去百貨公司買鞋, 不過因為太肚餓的關係, 決定先到這間最就近的食店吃點東西. 當時已經過了午飯時間, 但店外仍然站了三兩個等位的人, 當中有香港人也有日本人. 店員著我坐在走廊等候, 一等就是十分鐘. 店子的走廊也是廚房, 可以一邊用餐一邊看著廚師煮麵, 也挺有趣!這店座位也不算少, 我被安排坐在一張二人枱的位子, 全程也沒有人搭枱. 店子的裝修也像日本的小型拉麵店, 帶點日本Feel. 以前聽說過, 如果該日式食店有日本人光顧的話, 味道差不到那裡, 所以對這店的食物質素也有點期望. 眼前的餐牌色彩繽紛, 圖文並茂, 一目了然.  但由於款式太多, 有點花多眼亂, 要花點時間才選到要吃的拉麵. 這裡賣的是北海道拉麵, 主要有四種湯底: 味噌, 鹽味, 豬骨及醬油拉麵. 以前曾經在日本, 吃過鹽味湯底拉麵, 味道令人一試難忘, 而且其他的湯底都比較普遍, 於是決定點鹽味湯底拉麵一試. 鹽味拉麵單以賣相來說, 合格有餘. 用的是孿曲的麵條, 入口彈牙, 掛汁力也高, 質素不錯.鹽味湯底不是大路的選擇,  所以不是每間拉麵店也會提供較冷門的鹽味湯底. 不少人吃拉麵, 都愛點味道濃郁的九州風味的豬骨湯底或本州風味的醬油湯底. 我反而喜愛源於北海道函館的鹽味湯底, 它的味道其實不太鹹, 起碼比較醬油湯底的鹹度低; 這店煮出來的鹽味湯底也算清澈, 鹹度適中, 淡淡的鹹味更能突出湯底材料本身的鮮味, 正如綠葉更能襯托出牡丹的美艷! 味道跟在日本吃過的鹽味拉麵差別不大, 絕對是吃慣濃味湯底以外的一個選擇.不要以為鹽味拉麵只有麵條, 其實配料也頗豐富的. 配料還有叉燒, 蔥, 竹筍, 洋蔥碎及肉碎等. 叉燒雖然有兩大片, 但偏瘦, 而且還有點嚡口! 醃過的竹筍入口爽脆, 微酸的味道很醒胃, 令人增加食欲! 洋蔥碎和肉碎, 不單帶來不同的口感, 更提升了湯底的味道. 在這店吃拉麵, 因為地方也算寬敞, 所以也較自在, 沒有侷促的感覺; 而且侍應的服務也不錯, 有禮而勤快; 價錢又合理,是吃慣集團式拉麵店以外的一個另類選擇.…Read More

平常都會黎呢間食拉麵，通常會食鹽味叉燒拉麵，今次想試新味道，就叫咗個小辣味拉麵午餐套餐，其實佢既午餐套餐好抵食的，有小拉麵一碗+小食+飲品，埋單加埋一都是$52.8。講番小辣味拉麵，佢麵質屬彈牙粗身d個隻，本人最喜歡呢隻麵質，讚! 小辣味不算好辣，下次可叫小激辣味試吓!  叉燒肉質都淋身，味道平平! 另外，小食叫了煎餃子，雖然煎得不算很脆，但餃子好有肉汁味道，算唔錯啦! 其實午巿套餐既小碗麵份量我覺得只夠女仔食，男人／仔食，我相信要order番大碗先夠食喇!…Read More

睇完戲上openrice 見這店在附近而又不少人說好味便來試試。叫了個味噌叉燒拉麵，湯的味道不錯，起碼不是味精湯，但有我最不愛吃的筍做配菜==而且叉燒也太dry同冇味道！雖然有五片﹐但冇味的東西再多也是無意義....而麵本身卻是不錯！都算彈牙！如果佢個湯稠點會更好吃。…Read More

點了兩個拉麵+一份餃子吉列豬排拉麵 ( HKD67 )1. 湯底 -- 沒有註明, 感覺上似豬骨湯, 但勁重味精2. 拉麵 -- 鹼水味重, 感覺同 $12 2個包裝味__拉麵一樣, 份量OK3. 豬排 -- 炸完俾湯浸淋晒, 都唔緊要, 店家提供的只是大__活學生午餐的貨色3. 配菜 -- 那一片小紫菜OK, 但其餘芽菜/筍一般, 而已沒有額外如辣菜的可加麵豉湯牛油粟米麵豉叉燒拉麵 ( HKD68 )1. 湯底 -- 比"豬骨湯" 好一點, 但仍然味精味濃2. 拉麵 -- 同上3. 牛油 -- 大約是早餐小盒牛油的一半份量4. 粟米 -- 是粟米5. 叉燒 -- 可以入口, 不夠軟6. 配菜 -- 同上(但沒有紫菜)餃子 ( HKD30 )1. 餃子 -- 跟女友一致認為是旁邊吉__島的急凍貨色, 煎得有點太過燶的共6只補充店內環境 OK, 但張櫈底塊佈破舊到甩D絮係咁R到隻腳好討厭明明排隊等緊位, 但係後來的自已揾位是可以的需要加一, 每人HK90.75, 我真係搭的士去尖嘴食豚__好過燒鵝咁既價錢，味千咁既味道…Read More

香港做真正有辣味拉麵的沒有幾家,除了那家來自地獄的出品真是很地獄外....激辛辣味拉麵----湯的顏色反而不及普通辣味拉麵的來得火紅,可能是小了面層的辣油吧!喝一口湯便知這確是比較辣(香港的日式麵店來說已算對辦)辣之中還吃到有麵豉的香味,配料兩片瘦得來尚算軟腍的叉燒,荀外有大量的洋蔥碎及肉未.老實說麵條咽韌有彈性著實做得不差,不用剔紙仔扮識食揀什麼又軟又極硬.去到日本隨便找五家拉麵店都沒有一家有得你揀啦!無謂造作當成當地文化!比人笑到臉黃都仲未知.情況等如香港人去到日本吃壽司,第一時間問檯面無wasabi?點食呀?......…Read More

今日就個舊同學所以黎左黃埔食晚餐。我叫左八八八拉麵嘅招牌拉麵，北海道牛油粟米拉麵，同外面食嘅拉麵有好大分別，湯好濃郁，但又不會太咸。拉麵份量也剛好，不過太少，晚餐份量都夠飽呢！我朋友叫了吉列豬扒拉麵.，吉列豬扒有4件，炸到金黃色咁，見到都好吸引呀，可能係吉列，所以湯有點油多了點嘅感覺。但整體來講係可以再食過！我地充滿笑聲食左呢餐飯^^…Read More

總評：一間隱藏在”吉之島”內，沒有人龍，但多日本人光顧的拉麵店．主打傳統北海道拉麵：味噌，鹽味及魚湯(醬油)拉麵．以我了解，在日本，這些類型的拉麵，其實較九州糸的濃豚骨湯頭更為普遍．麵條是札幌的”孿”拉麵．”函館”麵條是最好的，但”八八八”同”多門Domon" ,"Sapporo" , "Inari" 差不多．質素好．彈牙．竹筍應用醋醃過．爽口．減低油膩感．醬油魚湯拉麵：偏咸．ｏｋ．叉燒類似吃”中華冷麵”的叉燒．較瘦但仍軟熟．:)推介味噌拉麵：米味噌比"函館"的淡一點．清香．食後不膩．小”拉麵：絕不細小．挺大碗的．同很多拉麵店的正常版一樣. 夠飽肚!　（拉麵”來”x2!）．據我了解: 味噌分為三大類 - 米味噌，麥味噌及豆味噌。米味噌一般較咸不甜，一般是米色的 (有淡紅色的米味噌，味道則更濃)，非常常用。麥味噌則是甜的。是一般塗在"田樂茄子"或在其他食物(如焗蠔)上的甜味噌。(麥)黃色的。豆味噌，如名古屋深紅色的"八丁味噌"，最濃，乾身。原來在懷石(實為:会席料理)常用。北海道拉麵幾本上只用米味噌. 但不同地方的米味噌味道亦有很大分別。所以每間北海道拉麵店的味噌拉麵不同是正常的。店方以自己用不同味噌調配出來的獨特味道為榮。餃子：乾，但不脆兼無肉汁．環境舒適，寬敞．令人感覺輕鬆愉快．服務好．簡簡單單又抵食！適合大小朋友 :)值得一試！There are quite a number of eateries around the Hung Hom area actually. It's not as hard to get there as many might have thought. There are plenty of buses from all over Hong Kong and minibuses, especially from TST, to bring you there.We did some grocery shopping around the area and were deciding whether to try the Udon shop "Tora Taro" or Sampachi. We decided to stick to Sampachi, a casual ramen joint inside Jusco which I've tried before. Actually, I've tried Sampachi way before I've set out to challenge "Yokozuma","Buta O", "Ippudo", "Tamashi", "Kureha", "Hakodate".....etc. I've selected the spicy ramen then, the Gigoku version (the hell version). I remembered it was not bad but did not leave a strong impression. After a long and somewhat tiring ramen journey, it's back to square two (square one is for "Ippeian", which is for another time.) It was 2 p.m. and we didn't have to queue.It was pretty spacious inside Sampachi, with about 6 tables and 6 counter seats. There were quite a number of Japanese diners at the time, they seemed to be quietly enjoying their ramens. The friendly waiter handed the menu to us politely: Warning: Sampachi do not serve pork bone ramen like ButaO, Ippudo...etc. Their main theme is actually what I understand to be the traditional ramen styles consumed in most parts of Japan other than the Kyushu area - where all the strong pork bone broths came from. The traditional styles are "ShiO Ramen" (Salted broth) ramen, "Shyoyu Ramen" (Soy Sauce based broth), "Dashi Ramen" (Fish broth) and "Miso Ramen". Because of all the ramen experiences and the comments I've written, and most importantly, the positive feedback from dear readers and editors, it was actually becoming impossible to just sit down and have a bowl of noodle without taking photographs and analyzing it! So I was initially a bit unsure on whether to try this ramen shop because it did not leave much of an impression when I first tried the spicy ramen. Especially after my increasingly picky taste about ramens. However, my wife liked miso ramen and I noticed that Sampachi served a small ramen for only HK$35 a bowl. So I figure, why not try something other than just spicy ramen? My wife ordered a Miso ramen ($35) and I ordered a Dashi Ramen ($35) . We also ordered a gyoza ($30). Gyoza:Let's get rid of the gyoza first:Those weren't soggy, instead, they were too dry. The gyozas were too dry outside yet, surprisingly, they weren't even crispy. Those had basically no juice inside any of the gyozas. It's "almost" as bad as the gyozas I had at "David Ramen". Not recommended.The gyoza at "Hide Chan" and "Osaka Osho" were much much better. As I've mentioned in my review of "Osaka Osho" (CWB), you could buy the frozen Osaka Osho gyoza and make it at home, which would really taste quite good and is quite easy to make. You could buy it at Jusco, right next to Sampachi. After a short wait, my fish dashi ramen arrived: Then my wife's miso ramen:Noodles:Sampachi used the Sapporo style ramen, which is the curly, eggy and chewer style of ramen instead of the white, thin and generally harder type of ramen.The noodles were not bad. The egg noodle was not as chewy as "Inari" and "Hakodate" (which served the best Sapporo Noodle, based on what I've tried so far). But still of very decent quality, similar to "Domon" and "Sapporo".Soy Sauce & Fish Stock:The broth was a mixture of soy sauce broth plus fish stock. The Japanese fish stock is completely different from Chinese style fish stock. It's the Japanese "Fish Dashi", i.e. brown coloured made with dried bonito (usually) , konbu and a number of other dried fishes (depends on the restaurant). You may find the taste a bit on the strong side if you are not used to soy sauce soup base.It is a bit stronger than most soy sauce soup base I've tried previously, e.g. Inari, Domon, or Santouka (if I remember correctly). Perhaps it's because of the fish broth mixed together with it. All in all, it's a bit oily but OK as a whole.The preserved bamboo shoots, "Menma", were quite fresh and crisp and perhaps marinated with just a little bit of vinegar. This is good with the usually heavy Sapporo ramen. The chopped spring onions also freshen up the strong soy sauce/fish soup base.Don't forget about the "Nori", i.e. seaweed. Good quality stuff won't become soggy that easily and will have a good aftertaste. The nori here was good stuff.The Char Siu was quite nice. It's more like those you have with the "Chu Ka Soba" (Japanese style Chinese cold noodles) which is generally more lean meat than fat. Even though it's lean, it's still quite tender. :)Miso soup base:However, my wife's miso soup ramen was very good. The ingredients, e.g. the Char Siu and the Menma were equally good. There was also some sliced pork and some bean sprouts. According to what I've read about miso, there are quite a number of miso types. namely, "Rice Miso", "Wheat Miso" and "Bean Miso". Hokkaido ramen generally uses rice miso which has a relatively neutral miso taste - not too sweet nor too malty and salty. For example, Nagoya cuisines uses a type of Bean Miso "Hattcho Miso" which is red and hard. It's completely different.So the miso broth here was not too strong. Not as strong as hakodate, which should be good for those who wished to try a bowl of miso noodle. Recommended.Great Value:The notable feature in this Sampachi ramen is that the "Small Ramen" was not small at all! :)It's almost twice as big at those in Kureha, same as Inari and about 60% of Hakodate (Hakodate's came in super generous portion). Definitely enough for lunch for most guys and girls!You can't beat the price here at just HK$35.Perfect for those who want to try a decent bowl of Sapporo style ramen instead of the Pork bone broth ramen.Good for kids too! Conclusion: Soy sauce/ Fish dashi was OK. Tasted a bit strong. However, the Miso ramen was quite nice. Very authentic with decent Sapporo style noodle. Recommended.Gyoza is not recommended.The service was good and the environment was spacious.Generous portion & Great value!Definitely worth a try! …Read More

放工後便約了好友到了紅磡八八八拉麵食飯見面.今晚,我們只想吃一頓不太貴的晚餐,朋友也說他想試試八八八拉麵,所以我們便到了黃埔吉之島內的八八八拉麵.回想起約五年多前,這是一列吉之島內的美食廣場,內裏也有一檔是大大大碗拉麵是我母親大人的最愛,現在已經再沒有機會吃到了.不緊要,大大大碗拉麵已經不再出現在吉之島,今晚便讓我試試這一間八八八拉麵.而我今晚便Order了吉列豬扒拉麵.起初還以為拉麵和吉列豬扒是分開送來的,但原來吉列豬扒放在湯裏,所以不能吃得到吉列的感覺. 不過吉列也是薄薄的,如果多些吉列,加上豬扒也是另上,也就最好不過. 不過,這吉列豬扒仍有失望之處,這就是豬扒有點"鞋",不太嫩口.除了豬扒"鞋",詁不到朋友order的叉燒拉麵同樣"鞋"了點. 雖然餐廳也很慷慨給了大大塊的叉燒及大大塊的豬扒,但兩款的質感也是"鞋",多麼慷慨也是沒有用的.相信餐廳真的要在肉的質感上努力鑽研一下吧!…Read More

星期天，要找一個有泊車優惠，人又不太多的地方著實有點難。左思右想，不如到黃埔走走，順道逛逛超市。拉麵之旅第五站到過尖沙咀的八八八拉麵覺得不錯，今次就連同家人到黃埔八八八。兩時許到達，不用等位。小朋友點了一個小醬油肉湯拉麵，我點了一個懷舊拉麵，母親則點醬油魚湯拉麵。小拉麵先到，碗很大，份量比正常少大約三份一，適合小朋友的食量。嚐了一口湯，味道濃郁，肉湯味道很香、很突出。之後送來我的懷舊拉麵。其實早在尖沙咀已點過這個拉麵，但荀味的吸引力實在沒法擋，所以這次要了一個正常份量的。之前尖沙咀試時，已經覺得八八八的湯底味道偏鹹，但還可以接受。但黃埔這邊就更鹹，鹹得不停灌水。不過麵身有咬口，亦有蛋味，是可取的。母親點的醬油魚湯拉麵，本以為會比較清。原來這個比醬油肉湯更濃味。但奇怪的是只喝到醬油味，但沒有魚湯味…是三碗拉麵中最鹹的，母親不斷喝水也還是渴。小朋友愛吃粟米，所以追加了粟米，還好的。母親追家的鹵蛋，有點像實心的茶葉蛋，一點也不流…重看尖沙咀那次，水準似乎有點不穩定。可能因為位於超市的旁邊，吃的時間不時有蒼蠅陪伴我們，蠻騷擾的。後來我們想要加點，店員不太樂意為我們取餐牌，更不想為我們添水。這樣的環境和服務態度，真令人卻步。…Read More

尋日睇完伙頭智多星陽一大戰甲來軒,即刻決定今日去搵拉面食下~888就最近我,睇過d食評都唔錯...所以就揀左佢~我叫左個醬油叉燒拉面($55未加一)連汽水我覺得d面幾差,我未食過正宗日式拉面,但我認為好ge面應該要彈牙law...佢ge面硬,但唔彈牙...我覺得平時食開o個隻韓國即食面仲靚 =0=叉燒...我唔知道正宗係咪應該咁: 淡味...凍....但都算幾多叉燒 =.,=有d好似荀ge野....好難食一浸尿味 =.,= 係咪叫"阿摩尼阿"味??我其實好想俾喊面...但我又驚只係自己口味問題....anyway...一定冇下次&叫d朋友唔好試 =0=…Read More

每隔一段時間，想吃拉面，一定會來八八八拉面，原由很簡單，它是我心目中，拉面的Top1。這次點了豬骨湯叉燒拉面和鹽味拉面。拉面即叫即做，送上來時熱騰騰，在冬天吃一碗，實在很好享受。而這碗豬骨湯叉燒拉面，豬骨湯十分惹味，拉面很彈牙，配料充足，所以是每次的首選。另一碗鹽味拉面，讓人在清淡中，配合鹽的鹹，去享受另一種特色的拉面，它的湯也很好喝。總結，暫時它還是我心目中拉面之最，但其實他們的水準還是有點下降了。一來，那些日本師傅都不復在，最近幾次也看不到；二來，拉面的份量是減少了，沒有以前讓人感到豐富的感覺。希望他們能夠回復水準，我不想有一天有另一間拉面店取代了它。後記：結帳時服務員沒有給我蓋印，要我提醒才給我，其實已不是第一次，既然有提供儲滿十個蓋印，可以免費吃一碗面，為什麼要那麼鬼鬼崇崇呢？…Read More

通常在日本人聚居的地方也會有些做得比較地道的拉麵店.太古城咐近有北海道札榥,黃埔應是開在吉之島旁的八八八這裡.星期日的下午捧場客也不少.雜果薯仔沙律----混入了罐頭雜果令此沙律味道變甜,薯仔味淡而且質感起沙並不滑溜.像food court內廉價定食的質素.滷水玉子----餐牌上沒有標明是温泉蛋自然不會出現溏沁.但也做得不太入味及質感硬實.牛油粟米麵豉叉燒拉麵----一上檯已知合付了吃拉麵的最基本/在本地最難做到的要求----就是夠熱!熱氣騰騰的湯溫度是接近燙口,湯中有不少的肉碎,牛油溶化混和在麵豉湯內,令味道變得濃厚而不過咸.叉燒肉質不算軟淋但入囗亦不會嚡.麵條的彈性不錯,總覺得和橫綱的有點相似.沒蔥的拉麵不好吃這裡的下得非常大方,連湯一起煮的洋蔥為湯底帶來了不少的甜味.芥辣醋汁八爪魚----原來是把八爪魚白烚後切粒,吃起來質感韌而無味.這個汁只有醋酸而芥辣的味道淡得似有還無.起初還以為像芥辣拌生八爪魚那種!小食是驚嚇質素,拉麵則帶來驚喜!再來的話就主攻麵食好了.…Read More

又到醫肚時間, 吉之島入面餐廳選擇唔多, 最後入咗呢間~一入到去, 差不多坐滿九成客人, 安排坐吧檯位置.叫咗細麵豉湯拉麵, 湯底好香濃! 日式叉燒只有一片, 略為肥 咗啲. 最欣賞有大量芽菜, 再另加粟米粒, 滿足的一餐呢!:)…Read More