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Restaurant: Kuma Ramen (Parkes Street)
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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2022-05-29 498 views
之前都聽講過佐敦熊拉麵夜市都有機會要排隊,所以趁未到高峰時段就去食返碗。閒日5點零未到6點客人數目唔多,有3,4位坐bar檯。一行3人大家都點咗唔同既口味,我主力就講下我所食既白熊拉麵。首先個湯底係有誠意,夠濃夠厚食得出係用相當時間煲出嚟,而且飲完都唔覺特別口乾,麵條我揀咗硬,呢一隻麵條同個湯底相當夾當,絕對有相輔相成既效果。叉燒我就揀咗炙燒,色香味三者俱全,首先猛火炙燒過後色澤係均衡唔會話特別燶,亦有撲鼻而來經火燒後既油香。口感亦都相當唔錯,唔會韌而且肥瘦度剛好。因為太肥會似食東玻肉,太瘦乾柴咁又難入口,熊拉麵處理得唔錯,值得一讚👍🏻流心蛋原隻上,其實都係鋪頭對自家出品有信心既表現,好多時坊間都係會切半邊上起碼你會見到蛋黃係流心,但呢個舉動亦會因為湯底既熱力加上室溫既中和令到蛋黃由原先出產時既流心狀態慢慢變成熟蛋。所以我個人先飲湯,試麵繼而就係解決咗隻流心蛋先。講返正題,流心蛋係無令人失望,咬開外層既蛋白後就見到半結晶狀態既蛋黃同蛋汁慢慢流出,功夫一流👍🏻要挑剔既地方就係材料相對而言比較吝嗇,88蚊一碗得一塊叉燒,配菜就得少量白蔥同木耳🤨 有幸係佢有辣芽菜,雪菜既配菜係檯面任加,拉返
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之前都聽講過佐敦熊拉麵夜市都有機會要排隊,所以趁未到高峰時段就去食返碗。閒日5點零未到6點客人數目唔多,有3,4位坐bar檯。

一行3人大家都點咗唔同既口味,我主力就講下我所食既白熊拉麵。

首先個湯底係有誠意,夠濃夠厚食得出係用相當時間煲出嚟,而且飲完都唔覺特別口乾,麵條我揀咗硬,呢一隻麵條同個湯底相當夾當,絕對有相輔相成既效果。

叉燒我就揀咗炙燒,色香味三者俱全,首先猛火炙燒過後色澤係均衡唔會話特別燶,亦有撲鼻而來經火燒後既油香。口感亦都相當唔錯,唔會韌而且肥瘦度剛好。因為太肥會似食東玻肉,太瘦乾柴咁又難入口,熊拉麵處理得唔錯,值得一讚👍🏻

流心蛋原隻上,其實都係鋪頭對自家出品有信心既表現,好多時坊間都係會切半邊上起碼你會見到蛋黃係流心,但呢個舉動亦會因為湯底既熱力加上室溫既中和令到蛋黃由原先出產時既流心狀態慢慢變成熟蛋。所以我個人先飲湯,試麵繼而就係解決咗隻流心蛋先。

講返正題,流心蛋係無令人失望,咬開外層既蛋白後就見到半結晶狀態既蛋黃同蛋汁慢慢流出,功夫一流👍🏻

要挑剔既地方就係材料相對而言比較吝嗇,88蚊一碗得一塊叉燒,配菜就得少量白蔥同木耳🤨 有幸係佢有辣芽菜,雪菜既配菜係檯面任加,拉返高少少分數。

食物質素唔錯,但座位設計就有望改善,因為坐個張檯似豬肉檯,有唔識既人一齊坐的話你眼望我眼,大熱天時出完汗坐埋一齊都幾尷尬下。

總括而言係值得回頭既一間拉麵店👍🏻👍🏻👍🏻👍🏻
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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