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2022-04-14
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有一段時間沒有吃過白布烏冬, 今次來到其分店再品嚐, 和之前吃的感受有所不同. 最主要是闊度比以前的小得多, 由一大塊真的如布般的烏冬, 變成如寬條麵般, 這樣除了吃起來更容易外, 口感的平衡度也更容易處理. 外表依然光滑非常, 要夾起來真的不容易. 咬下去實在, 沒有糊化也沒有軟融的口感, 比之前版本更舒服. 由於天氣炎熱的關係, 我還是吃冷烏冬, 烏冬汁味道偏淡, 和wasabi拌起來再淋上烏冬上, 味道簡單直接.配菜的天婦羅以麵/烏冬來說做得不錯, 外皮厚薄平均, 夠熱夠香脆, 沒有油膱味, 有帶子粒這食材以八十多元的午餐定價來算已是不俗. 甜品杏仁豆腐最有驚喜, 口感順滑如奶凍, 杏仁香比豆香濃烈, 八元一份, 我比較有興趣知道Meter Chan在哪裏買到這甜品呢!Himokawa Udon is originated from Gunma Prefecture of Japan. It is different from the common udon we eat by the extra width that made it look like a cloth. Met
配菜的天婦羅以麵/烏冬來說做得不錯, 外皮厚薄平均, 夠熱夠香脆, 沒有油膱味, 有帶子粒這食材以八十多元的午餐定價來算已是不俗. 甜品杏仁豆腐最有驚喜, 口感順滑如奶凍, 杏仁香比豆香濃烈, 八元一份, 我比較有興趣知道Meter Chan在哪裏買到這甜品呢!
Himokawa Udon is originated from Gunma Prefecture of Japan. It is different from the common udon we eat by the extra width that made it look like a cloth. Meter Chan introduced it to HK foodie. The texture is firm and quite al dente inside. With the hot weather, the cold udon is my favorite. The sauce is light in taste. The tempura is really nice and no bad oily taste noted. Hard to try at different place in HK so you can have a chance to taste such village Japanese cuisine.
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