39
13
4
6-min walk from Exit B, Olympic MTR Station continue reading
Telephone
36898807
Opening Hours
Today
12:00 - 15:00
18:00 - 21:00
Mon
Closed
Tue - Sun
12:00 - 15:00
18:00 - 21:00
Payment Methods
Cash
Review (67)
🤩早排聽聞大角咀開左新野,係香港第一次見嘅白布烏冬,終於有時間黎試下啦🤣 (睇文末提示:前排開左獨立白布烏冬專門店,分開2間經營)😔不過近排疫情嚴重,大家都係mark定遲下食啦😣店內大概有十個座位,不過由於係食烏冬每輪速度都好快,排隊時間都唔會太耐,bar台位置可以直接見到師傅點整烏冬,都幾唔錯架😁😁白布烏冬有冷汁系、熱湯系同熱湯沾麵系可以選擇,今次我地就揀左冷汁天婦羅白布烏冬同雞肉熱湯白布烏冬🤤首先黎嘅係雞肉熱湯白布烏冬,湯底係好濃郁嘅鰹魚湯,一黎到鰹魚味已經好出,雞肉係燒製過外皮有少少脆身,雞肉都夠鮮嫩🤤。而烏冬都好足料,白布一片都有手掌大小有足足十片,不過喺湯入面由於成片太大,真係有少少難夾,真喺少d筷子功都唔得😂 (一個唔覺意某人彈到成身都喺湯汁😂😂🙊)麵身好滑,不過同一般烏冬相比,因為形狀嘅關係會無咁彈牙,不過口感都幾特別值得一試😋😋相比起熱湯,泠汁白布烏冬更有驚喜,因為麵身係凍嘅關係,口感更加彈牙,加埋泠麵汁就算無配料都好好食🤩👍🏻👍🏻而天婦羅都相當唔錯,炸皮夠哂薄,有齊炸南瓜、茄子、海老、菇、蕃薯,當中海老非常新鮮,一咬爆哂汁出黎,真心推薦👍🏻👍🏻❗️P.S: 原來「白布烏冬」喺「金所」大角咀店已告一段落,另外喺深水埗開左「白布烏冬」專門店,想食嘅朋友就要移師去果到啦,而本身嘅金所就用全新餐牌研究「海フライ」登場,主打生蠔、吉列蠔、炸物,等遲D我地再去食金所2.0先! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-07-03
944 views
寫完啲大眾人見人愛自助餐,當然要寫番啲小眾野。大家仲記唔記得金所拉麵陳?大家經過推薦食左後係咪仲對個白布烏冬念念不忘呢?可能大家講起又想起下午3:30要上網搶白布烏冬返屋企煮,又或者想去返金所食白布烏冬。不過潮流興,多花款,拉麵陳嘅金所都已經換上新裝,要食白布烏冬就要去深水埗店,金所已經變左金所II,呢個日本料理研究所亦都出咗樣新野,叫做拳之牡蠣。炸到成隻拳頭咁大嘅蠔,為愛日本料理嘅你揮出致命一拳,打到你要生要死。新鋪其實開咗冇耐,不過比起白布烏冬熱潮來得更加之快,開咗頭兩日已經有人排隊。我諗多得白布,令更多人認識拉麵陳。假期嘅下午,十二點前來到,本來都擔心要排隊,竟然無人,可以直入。舖頭當然完全冇特別裝修過,只不過換上了主角,呢個實驗,我諗市場上冇乜餐廳可以做得到。拳之牡蠣當然係主角,其他兩位主角係炸池魚同海老,定食有兩本和三本你選擇,大食可以食三件,細食就選兩件。當然你仲可以單點是但一樣, 牡蠣,池魚同海老,朋友N先生,係等位嘅時候,佢自己選擇咗最精打細算嘅食法,佢叫定食蠔然後單點蝦,老婆就食池魚,咁佢就可以試晒全部野,不過,唔同人有唔同嘅化學作用,都係自已喜好,我加阿爸阿媽就一人一個餐。先講拳之牡蠣,呢個係一定要食x100,個炸蠔好好好好食。拳頭咁大嘅蠔,包住左好多隻細蠔,有好多都唔同種類嘅蠔,有來自日本有來自韓國,四至七種不同地方不同品種的蠔放在一齊,雖然係炸,但係炸到好香脆,一點油膩的感覺也沒有,最正嘅係就算炸蠔你都食得出佢嘅鮮味。單點一件係$36,除非你討厭食蠔,如果唔係真係一定要食,一定值回票價。炸池魚係相對單調選擇,不過配合佢嘅沙律醬汁特別出色,池魚大條而且啖啖肉,而且定食最平只係$78,呢個好抵玩。最貴當然係呢個炸虎蝦,來自印尼。真係超級大隻,可以說係巨型嘅品種 ,當然而且價錢都係最貴,單點都$108。老實講炸得幾好,而且真係肉質非常鮮甜,你食得出係靚野,不過兩本都好飽,如果你大食先叫三隻。以個人愛嘅次序,先係蠔,然後蝦,最後先係池魚。最後一題,送上嘅蔬菜加上佢哋自家製蘿蔔蓉醬,好得,送飯一流,對比網上啲人大讚佢嘅沙律醬同天婦羅醬更好。個麵豉湯特別值得一題,都幾好,不是死鹹的個性傑作。最重要價錢其實都幾相宜,呢set野,如果中環basehall買,冇兩舊水都走唔甩。另外朋友點了sake,不過同炸物就唔係好襯,反而,呢個用綠茶浸嘅梅酒就好正好refreshing。有興趣嘅大家就要快啲試啦,唔係遲啲好似白布烏冬咁,排到七彩就唔好啦。金所  大角咀利得街52號地下 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
如果唔係區內最大新的住宅屋苑「利奧坊」業主的介紹,我從來想像不到大角咀今時今日已經變成了一個年輕人的蘭桂坊了,原來喺奧運站地鐵站B出口匯豐中心一座及第二座的出口搭扶手梯落到地面行過對面馬路嗰幾條街已經變成了這個年輕人吃喝玩樂的社區,沿途我見到一間日本師傅的電眼睫毛店,見到開到深夜的理髮店,很多塞滿着不同國籍的年輕人的餐廳及酒吧,業主臨送別我之前和我經過這間門口黑蚊蚊的店子,指着餐牌話我知今期佢哋推出了炸蝦炸魚炸蠔三個定食,叫我試吓因為好好食同好抵食,仲話我知這間舖頭的特色是周不時轉換餐牌,每一期的餐牌款式都很少但是係最好的,於是乎我和我的客人及一個跟車的鄰居參觀完之後就入到這間店子幫襯了👇1. 炸蝦定食,兩隻蝦的收費是$228,三隻蝦的收費是$298。2. 炸魚定食,兩條魚的收費是$79,三條魚的收費是$98。3. 炸蠔定食,每一隻號好似嬰兒的拳頭那麼大,鮮味十足,真係好正!兩隻蠔的收費是$88,三隻的收費是$108。每一個套餐都跟一碗有珍珠米混料粘米的白飯、一個好味的麵豉湯、白椰菜絲沙律及新鮮紅蘿蔔沙律汁分開上,還有一些日本的葉早前菜但是並不是一般日本餐廳的那些傳統款式的泡菜,味道很好沒有那麼鹹。我們每人夾了$168,每人每款炸物食到一傳見,我的另外兩位同行者只係食了兩湯匙白飯,因為佢哋話減肥。初初入到餐廳的時候只係見到直行都是一張吧枱,好彩同行的朋友唔知點解問佢哋侍應生有沒有四人枱,侍應生打開另外一隻門見到有兩張四人枱,給了我們一張四人枱,坐得非常之舒適,我們飯後談了一會才離開,門口其實已經有人排隊了,但餐廳沒有逼我們走,而且埋單的時候叫服務員唔使找錢佢都要找返一蚊俾我。下次大家嚟食的時候可能並不是這些菜式的了,每次自己check吓啦! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
關注度幾高嘅一間烏冬店Gimmick度極高😆呃like打卡一流烏冬唔係條狀而係一塊一塊大片烏冬😍確實係好有新鮮感又令人期待嘅🤩知道座位數不多所以好有誠意咁12點前營業時間前就到左😄店員帶我地坐一入門口左手邊嘅卡位只係對四人卡位有啲意見有兩張枱但成間黑房咁😟又暗又侷促要啲技巧先影到靚相🤪兼且睇唔到師傅製作過程☹️都幾失望😖•好彩店員殷勤🥺多次過嚟加茶先否則個座位位置真係叫天不應•亦建議下👈🏻如果店員會介紹下食法、冷系/熱系/沾麵嘅分別等等的話整個用餐體驗會提升好多冷汁天婦羅沾白布烏冬($115)••••••天婦羅新鮮炸 南瓜、茄子、海老、菇、蕃薯明顯 炸粉皮薄通透😜高質!白布烏冬🤤真係有種興奮感😆熱嘅鏗魚湯好濃味 清甜 湯內有茄子大葱烏冬彈牙 厚度足夠存在感高掛汁後味道適中南蛮Curry沾白布烏冬($86)••••••友人指咖哩湯較稀 烏冬未能掛汁 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Kintaro Lab ... even the name sounded mysterious. But it's one the most popular places to eat right now. Located in Tak Kok Tsui, it's a nondescript black restaurant with no windows. We arrived 15 minutes before it opened and there was already a small line.Once entering, it was a narrow restaurant with a bar table. Everyone was provided with an envelope to place your masks and antiseptic towels.Menu is in Chinese only. There doesn't appear to be any English. There is no 10% service charge. What they offer is a flat based udon sheet. Also called Himokawa udon that is popular in Kiryu area of the Gunma prefecture in Japan. Kintaro Lab specializes in this type of udon and at the present moment, the only place in Hong Kong that serves this. Thus, you can have it as tsukemen style with various types of soup bases in.I had the ones with the duck soup base ($86). The noodles were beautiful. Smooth and slippery. There was also a lot of sheets so it is quite filling. The duck was good. A nice smokey flavor to it and the meat was firm. But what I didn't like? The soup. It just tasted like sugar. There was no depth to it. It was just a sugar based broth. Normally, I would want to finish the soup. Here, I couldn't wait to get rid of it.Boyfriend had the soup base with pork ($86).  The pork chunks were soft and easily fell apart. But again the soup was similar to mine. Nothing but sugar based broth. It was far too sweet. Possibly worse than mine.We shared a plate of assorted tempura because the waitress informed us it was only $40. When we got the bill it was $59. When mentioned it was their word against ours and this was not recitified. I was a bit peeved about that misinformation. The tempura was also terrible. Super oily and not crisp. You get a shrimp, shitake mushroom, slice of pumpkin and eggplant. But yes, it was dripping in oil. Definitely not worth ordering.The udon was pretty good but the soup? A disaster. And  to me that is disappointing and won't be back. Definitely not worth lining up for. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)