影片
港铁旺角站 B2 出口, 步行约3分钟
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开饭介绍
北京拉面店是一家以京式拉面为主，并辅以特色的京川小菜和淮扬麭点的一间优质食肆。招牌小点是小笼汤饱皮薄馅靓；另推介肉抢汤拉面。数间分店由西龙饮食集团策划经营，深水步总店每晚都有拉面表演。
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营业时间
星期一至日
11:00 - 22:00
以上资料只供参考，请与餐厅确认详情
招牌菜
二人晚餐点了牛肉面、咕噜肉菜饭配豆浆。牛肉面面条好滑、略硬但还属于可接受程度。面条软硬纯粹个人喜好，上述评论不代表好坏。而我个人较喜欢偏软面条。汤及牛肉有明显花椒八角味道，很入味，牛肉有牛肉味道。豆浆低甜，有黄豆味，也滑。本来是点了咕噜肉菜饭，咬咕噜肉的第一口，咦？咁软嘅，而且入面白雪雪㖞，点解猪肉咁嘅样？再望望点菜纸，上面像写了「糖醋」，核对菜牌，相信是「糖醋鱼块」。无所谓，都咬了一口，照食吧。应该是即叫即做，等上菜时间较耐，好处是热辣辣。糖醋鱼块浆汁酸甜度合适，鱼肉松化，有番茄仔，也很鲜贴。菜饭的饭粒应该未煮熟，好硬；菜也切得太大件了。以我中码男性来说，份量只能八成饱。整餐饭来说，拉面比饭做得出色。是次评分被以下因素拉低：1. 菜饭质素2. 客饭份量3. 餐具及座椅均见少量食物残余污渍虽然评分稍为拉低，但我如果有机会仍会再去试其他食物。部分餐牌：
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现在出街食饭真是贵得可怕，因为未食lunch，所以找了一间《以为价廉物美》的餐厅食下午茶，叫了一个4川担担面$27，鳝糊菜饭$4x。上菜那一刻。。。觉得好贵，份量很少不过担担面的味道几好食，很香花生味在汤中。鳝糊味道还可以，不过是一早预先煮好，到有人order时盛起的
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今天好想食担担面公司附近试过的好似川居只有提供, 但不太合心水.找到这间北京拉面店就试一试啦! 睇门面格局, 记得同之前系西九龙中心帮衬过很相似, 原来也是同一个集团的.丝绒布面的装饰, 随时间变旧;并不强烈的灯光, 加上一只飞来飞去的小虫, 仲要不太清洁的食具...好耐无帮衬过这种舖头了, 一个人吃, 不紧要吧... 叫一个排骨担担面($25), 加一客锅贴($20)肥叔叔落单后, 等了一阵 面先上切成四条, 煎/微炸 的猪扒放在汤面上, 幸好不是香酥的炸猪扒...第一件事是试啖汤 - 还算浓, 没有粗糙的炸花生, 但也缺少了花生的香味; 并不辣;夹起旧面 - 还可以, 不是糊糊的; 和担担汤底搅混, 很够热, 也有o赵口, 但因为汤底是浓味的, 所以不能试清面的味道.再食'一条'排骨, 大概放凉了好一阵子...调的味很甜, 也不太松... 面并不大碗, 三扒两拨就被我食完了.又等了好一阵, 煎锅贴才来到碟上并没有太多油, 还感到安心底部煎得几香, 只是在咀边, 已经感到那些热力了在不太多客人的午饭时间里, 厨房颇有心机呢...一口咬开, 不小心地把汤汁溜到台上, 馅料就显得很行货了, 在这些'连锁店', 也不能要求太多.... 食物还算可以的, 很有趣的事, 这是一间'有营食肆', 我叫的食物也真的不太多油.但是结帐时要收我加一, 就算不过去, 除非又好想食一碗担担面, 否则花这个价钱(($25+$20)+10% = $49.5), 附近还是有很多选择...
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个今次由于用餐时间已经系平日的9:30pm所以不算多人，很快就有位置了。可能太肚饿的关系，想都冇想就点了客饭麻婆豆腐菜饭来到已经好香，好诱人去食，本身我估我只可以食到半碗饭..因我平日系唔钟意食饭，但佢一上枱，佢的香味应该可以另我食多啲！第一口食落去，可能要就番香港人口味，得少辣，但系就同肉碎的调味刚刚好，而且豆腐又是用滑豆腐，成件事就刚刚好！最后估唔到为了想食唒个豆腐我竟然进食了整碗饭，可以话系近年来第一次！而小妹的老公就食了一碗饭吞米线，小妹都偷食了旧，我觉得皮就厚身了少少，但个肉就好好食！有啲想叫老公只食肉唔食皮！
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The ladies who run this place are nice and seemed to be on top of their service, but the food let them down in a big way.We ordered dan dan mian, xiaolongbao, shengjianbao and jiaozi. Three of those four were not good.First, the dan dan came out. It was not quite Sichuan-style and not quite Hong Kong-style, but was OK. The soup could have done with being more peanutty, but it didn't have dried shrimp (yay!). The noodles were fine and in general no huge problems. The dumplings were a bit of a disaster. the xiaolongbao were poor. The skin was too thick, but fragile and burst open on every one. They stuck together and were a mess. The flavours were not right and the soup, which had escaped, was not tasty. Having just come back from Shanghai (which I know well), I had just eaten the best XLB in a few of my favourite restaurants there - these were a million times worse.The shengjianbao were the thick, breadier Beijing-style ones as opposed to the more popular thinner Shanghai-style. They were disappointing. The filling was meagre and they were pretty stodgy with no juiciness to the meat inside. The jiaozi were made from the same clumsy, clunky wrapper dough as the XLB. They were better flavoured, but basically chewy lumps that lacked any of the refinement of a good dumpling.Basically, this place does low quality dumplings and bao. Go to a better place. It could also do with a good cleaning, as some of the surfaces (not dining or cooking ones), were filthy.
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