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港铁深水埗站 D2 出口, 步行约2分钟 继续阅读
所有分店 (4)
电话号码
90595104
开饭介绍
这家车仔面店的瑞士鸡翅肉质嫩滑,非常入味。喜欢吃牛的则可选牛肚、牛腩及牛栢叶,配上腩汁,十分滋味。 继续阅读
奖项殊荣
米芝莲街头小食 (2018-20)
营业时间
今日营业
11:00 - 04:00
星期一至日
11:00 - 04:00
付款方式
AlipayHK 支付宝 现金 微信支付
其他资料
当面支付
以上资料只供参考,请与餐厅确认详情
食记 (752)
食咗好多年嘅文记车仔面质素冇变!变咗好多间分店同埋升咗价😖不过我依然间唔时都会食佢,天水围出嚟真系好远!因为实在好食啦~好钟意佢哋自家制嘅酸菜,酸酸辣辣好开胃!每次必点𩠌菜一定少不了瑞士鸡翼同埋猪大肠~佢哋嘅猪大肠真系洗得好干净同埋大大嚿好弹牙~车仔面嘅酱汁一定要拣腩汁或者瑞士汁!两款都令到汤底好浓郁鲜甜美味😋夏天炎热一定要点返一杯咸柑桔七喜! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2025-04-20
0 浏览
夜麻麻喺深水埗食咩好?行咗去高登𠮶边见到最多人排队就系呢间传说中嘅车仔面。见有啲肚饿就拣咗三𩠌:瑞士鸡翼、萝卜同埋酸斋,整体都系好食嘅,𩠌嘅份量都算多;最特别系佢有腐皮面拣;第一次食,其实应该就系烚熟左嘅腐皮,不过夜晚食觉得几健康同冇咁高卡路里,推介比健身同减肥人士选择。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2025-03-18
584 浏览
每次去亲深水埗的文记车仔面,次次都见到大排长龙。文记有好多𩠌任选,我点左一碗四个𩠌的油面面的口感几弹牙,𩠌就拣左猪大肠、猪红、玻璃辣鱿鱼、瑞士鸡翼。猪大肠其实唔似大肠似小肠多d,但都够弹牙,仲有少少油脂,肥美甘香又冇怪味,必食推介。 猪红口感偏脆口都几滑溜。玻璃辣鱿鱼口感爽弹,但唔太入味,只靠个汁好在个汁辣辣地几惹味。必食的大热之选瑞士鸡翼,我系为咗佢而去~ 鸡翼够入味,味道带甜,肉质软嫩,可惜缩左水好多~ 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2025-02-06
1236 浏览
大年初二来到深水埗附近拜年⋯顺道带妈妈一探星级米芝莲文记车仔面一尝…😋正值大年初二,周围食肆都没开舖,文记当然如常大排长龙⋯没事做就顺道一试吧!价目如下:首先食物环境欠奉⋯沿著人龙逐人先点餐后付款⋯面有职工为客人奉上,不过会指定客人用餐位置⋯不得选位,有欠自由车仔汤底尚算出色,不过又未至于劲好食,可能期望太大吧!人称车仔面天花板嘛⋯⋯卤水鸡翼是招牌𩠌⋯食得出卤水的应该都是本店出色之作⋯不过又未至于劲好食牛孖筋够冧,牛腩虽冧but有少渣⋯价钱略贵⋯正正常常的一家不太差的车仔面餐,一试无妨吧!👌🏻 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
Man Kee Cart Noodles, located in the vibrant Sham Shui Po district, is a standout gem in the Hong Kong street food scene and has earned a coveted spot in the 2024 Michelin Guide Hong Kong. Known for its authentic che zai meen (cart noodles), this restaurant brings a rich history and a deep love for Hong Kong’s street food culture to every bowl served. What started as a mobile cart in the 1950s has since evolved into a Michelin-recognized dining experience, maintaining the essence of its humble beginnings while offering a contemporary twist on a classic dish. Whether you're a local or a visitor, Man Kee promises a flavorful journey through the heart of Hong Kong’s culinary heritage.I dare to say every bowl of noodle that Man Kee made is unique - The highlight of having a bowl of cart noodle was the interactive, customizable nature of the dining experience. Being able to choose your favourite type of noodles, toppings, and broth makes the experience feel personal and tailored to your cravings. This time I went with fresh egg noodles, paired with beef tendon, beef tripe, soy-braised pork intestines, seaweed, and sweet radish, all swimming in a rich beef sauce with just the right touch of spice. The noodles were perfectly chewy and absorbed the bold flavors of the broth, while the toppings added depth and complexity to each bite. Every spoonful was a satisfying blend of textures and flavors, making each bite a rewarding experience.What sets Man Kee apart is the vast selection of sauces that allow you to further customize your bowl. From chili sauce and vinegar soy sauce to deep-fried garlic and soy sauce, there’s something for every palate. My personal favorite was the homemade chili oil, which added a burst of spice, complemented by the fish sauce and a drizzle of peppercorn oil. This combination brought an extra layer of complexity to the dish, enhancing the overall flavor and keeping my taste buds engaged throughout the meal. The rich broth, tender beef tendon, and spicy kick of chili oil made every bite feel like a new discovery. The versatility of the dish and the ability to craft something unique every time you visit is what truly makes Man Kee Cart Noodles stand out.For anyone in search of authentic Hong Kong-style cart noodles, Man Kee is an absolute must-visit. With its recognition in the 2024 Michelin Guide Hong Kong, rich flavors, and customizable options, it delivers an experience that feels both traditional and innovative. Whether you’re a local or a visitor, the delicious, hearty bowls of noodles here are sure to satisfy. I left feeling full, content, and already planning my next bowl. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)