萬豚屋

营业中

休息中

下午二時半，主人與奴隸獸想食一頓遲來的午餐。估不到『萬豚屋』竟然有下午茶餐，於是我們點了：1. 石燒上級牛肉手打烏冬配熱咖啡（HK$43）：牛肉軟滑，夠腍，有牛肉味，配著流汁的蛋黃，非常美味。烏冬煙韌、彈牙、滑口。豬骨湯底混了牛肉肉汁，味更鮮甜。主人覺得好滿意。2. 石燒吉列豬扒手打烏冬配凍檸茶（HK$43）：吉列豬扒夠脆，夠腍，但欠缺肉汁，味道只屬一般。給我們留下印象的，是店員端出石鍋烏冬時，湯水還不斷在沸騰，對店員及顧客不會構成危險嗎？這下午茶的order 時間從14:30 至15:15，只有短短的四十五分鐘。吃下午茶也要把握時間。

今日同個fd慶生,佢話有人介紹呢間d烏冬,於是大家去試下啦大約一點鐘到達,冇位,waitress問我地有冇book位,冇book,結果等左20分鐘左右先有位,真係好旺場叫左個吉列豬扒大碗飯,lunch黎講都算貴d豬扒幾好食,試左少少烏冬,但因為本身唔太中意食烏冬,所以冇乜太大感覺但見佢d烏冬上桌真係好熱,直頭係滾,好似煲仔飯咁可惜lunch時間冇乜選擇咁,得d set死左ge餐

Having read previous comments, i decided to try this place out WITH a reservation.... but having called them on a daily basis for 1 WHOLE WEEK i was still unable to connect to their phone.... so finally my friend and i decided to just go wait and queue up on the day...when we got there at 8pm on a monday night, there were still a small crowd waiting outside, so we took our ticket and waited in the bar next door, making sure we had a good view of the restaurant's front door so as not to miss our

在附近交收完畢，順道過來食cheap兄及KC極力推介過的萬豚屋。要食好的是要付出代價，等了30分鐘才有位，真是考驗了我的耐性。說明萬豚屋，當然要選食有豚肉的東西，其實所選擇的不太多，因為有好多已沽清或沒有供應。豚肉餃子-皮很薄，煎得不太過火，頗香脆。厚豚肉烏冬-豚肉口感鬆軟、肉味甘香，烏冬煙韌有彈性，奶白色的豬骨湯底甜美香濃，我第一次連湯也渴光。生牛肉烏冬-烏冬同樣是富有口感，薄薄的生牛肉嫩口鮮味。炸軟殼蟹-大隻肉厚，賣相不錯，原來一點也不脆。兩位仁兄真是好介紹，不過最好有心理準備要等位。

阿K經常提到食好味嘅日本手打烏冬，九龍區嘅代表係「萬豚屋」，至於香港區嘅代表就係「函館」。所謂好味，其實係講緊烏冬嘅質地，以彈牙有咬口為佳，如果能夠做到烏冬本身浸响湯底好耐都唔淋，此之謂上品。是晚阿K同友人响尖沙咀逛街，我放工後同佢地會合，一齊向「萬豚屋」進發。時間七點鐘未夠，但係門外已有大約十數人等候，幸好不消一會就可以入座。阿K是晚似乎冇乜食神，想食海鮮烏冬：對唔住，冇晒海鮮；咁豬手烏冬啦：落單好耐之後先番嚟話唔好意思，啱啱賣晒，服務一欄要扣分。阿K對牛肉敏感，最後好無奈咁叫咗一客雞扒烏冬。同行友人叫咗豬骨湯底嘅豚肉烏冬，而我就叫咗黑芝麻湯底嘅豚肉烏冬。豬骨湯清甜的，呈奶白色，無論賣相或味道都幾出色。味精就少不免的了，雖然友人叫我試多啲，但係我都適可而止。至於黑芝麻湯我就唔係好識欣賞，其實湯本身十分容易入口，之不過味道唔係好對咀形，有點兒格格不入。烏冬由於用石頭鍋盛載嘅緣故，久久都保持相當嘅溫度，烏冬本身亦唔會因為浸得太耐變淋，呢一點可以俾滿分。除咗烏冬之外，我地仲叫咗幾客小食，包括「燒鯖魚」、「炸豆腐」、「炸蕃薯」及「蟹肉沙律」。鯖魚本來係一樣好容易整得好食嘅食物，可惜是晚嘅鯖魚

Booked a table for 4 on a Saturday afternoon and even though all 4 of us have arrived (5 minutes before we were meant to), we had to wait whilst other people who walked by were given seats. This included a couple who just happened to walk by the restaurant, came in, told the waitress they needed a table for two and they were immediately given a 4-seater table. We asked the waitress how long we had to wait and was told time after time to wait a little longer. That little longer ended up being 20

機緣巧合下，小哥莉和伙伴有機會到想試很久的萬豚屋。因為預訂了七時四十五分，但去到只是七時三十分。告知店員，店員很快便安排了桌給我們。幸好已預訂了，否則便要在門外等很久了。餐廳雖然不太大，但中間仍不會強行多加幾張桌子，所以沒有感覺擠迫。我們點了牛肉烏冬和吉列豬排烏冬。很快烏冬便送上了，又於是以熱鍋上，所以很夠熱，這個時候正好暖笠笠。賣相很吸引，而且已聞到湯的香氣，先試一口湯，帶點牛肉味，很好喝。然後試試烏冬，一夾起已覺與普通即食烏冬不同，有點剔透的感覺，然後放進口，很滑很彈牙，伙伴說短短的烏冬不小心從口內滑進胃子了。我再試試牛肉，因為是剛好半生熟，所以很淋很有牛肉味。而伙伴的吉豬亦炸得很好吃，內裡亦不會太鞋太硬。總括來說，我真的很滿意。不過如果份量可以再多些少更合我們這些男生。最後多謝老闆娘埋單的小小驚喜。

到尖東辦點事情，記得附近的這一間，便順遁一試。卡位舒服，唯對著冷氣風口位，對有鼻敏感的我不太受落。叫了豚肉烏冬及豬手烏冬，上台時好有睇頭，sasa聲，寒冬下食會yummy!烏冬彈牙，但所有肉真的好有煲完湯的感覺，好鞋無味道!另外仲叫了餃子，一客6隻，叫食得過，但軟殼蟹就真的不行，炸粉太厚，令整個食物即時扣分!總結：除了賣相及烏冬外，沒有可取了..食一次便夠!

今日打去訂位... 問開海鮮烏冬...店員話最近都無(距o既意思應該係無賣而唔係好快賣曬曬的意思...)所以大家係為海鮮烏冬而行o既建議去/訂枱之前喺電話問一下先呀......!!!!!!!! 另外我之前就夜晚食過豚肉石煱烏冬, 炸豬扖烏冬(我夾咗我個fd一舊仔試) 同黑芝麻豬扖小食...豚肉嗰個就正如其他網友喺呢度所講... 有d豬腩肉質感... 幾\\\"焾\\\", 都算ok好味~ 炸豬扖都炸得幾好~而烏冬亦都幾滑~黑芝麻豬扖都合格, 幾濃味, 鐘意吃濃味o既朋友應該會比較鐘意最想試都係未試倒的海鮮烏冬=.=\\\"

話說今日星期五請咗假攪自己野，中午12:15去到萬豚屋試吓運氣，竟然得咗！原本想試豬扒，點知姐姐仔話呢期都無，唯有食牛肉麵。碗麵無耐就黎到，除咗個石頭碗比較特別之外，對我黎講，上面血紅色嘅牛肉真係非常吸引！至於其他配料，只得些少溫室豆苗、少量粟米...，可說只係意思意思。但係就咁睇，碗麵無乜特別喎！點解咁多人讚呢？呢個時候就梗係呷一口湯頭啦！個湯口得丫！雖然勁多油，但係就好香好濃，之不過又唔會太鹹太嗆喉，總之就係好味！再試條麵。Okay啦！煙煙韌韌，幾多趙頭。不過可能早兩日先係跑馬地燒鳥亭食完個凍烏東，個度個麵比呢度仲好！有比較所以呢度只係okay而已。因為係set lunch，所以包咗一杯熱飲。亦都係okay嘅。話說回頭，因為無訂位，所以要1點前交枱。但係我係12:40已經食完閃咗，無他，因為約咗12:45係後面街剪頭髮嗎！

星期六中午1點前黎到,剛好有位唔駛等,遲一步都要等呢~叫左上級豚肉烏冬豬骨湯底同埋海鮮烏冬咖哩湯底,豚肉好味,雖然賣相有d似燒腩肉,肉質有d似豬展,但可能肉索左d豬骨味,所以好好食!海鮮烏冬亦好足料,咖哩湯底聞就好香,但味道較淡! 鳥冬都算滑,份量亦唔算多,但lunch食呢個份量已經好足夠!由於碗野好熱,所以份量唔多都好似食左好耐咁!$56 lunch set 有杯野飲再加埋一,都可以一試既!

We go there at 8:30pm and need to wait for a table around 15 mins. Actually, I would like to try their famous seafood udon. Too disappointed as all seafood udon and side dishes were sold out. There is not much choice as we were informed some more dishes were also sold out. I don't understand why half of their dishes were not available. We just ordered beef undon, pork undon and a deep fried soft shell crab. I just like the testure of the udon and others are acceptable. Not full and we go

去到話冇海鮮烏冬食...食咗\"黑担担豚肉烏冬\" 同\"豬手烏冬\"幾好味下次會再去- 試下海鮮烏冬

看了排行榜特地趕來.試了咖哩和龍蝦湯底的海鮮烏冬都很不錯!

happy friday又係時候為屋企的妝品入貨...時間尚早又唔想食西餐~咁又去返這裡了。結果與同行的排第六第七等18:15開舖啦！叫萬「豚」屋咁就試一試石燒豚肉烏冬係點~同行的就叫豬手烏冬。簡單講：豚肉=罐頭回鍋肉feel！除了有白色的脂肪團，當部份豚肉碎經過石頭鍋的高溫後係會變成又乾又鞋的煲湯湯渣的豬展口感。其餘一整舊豚肉的部份亦會有中式拜神燒腩肉感覺...滑？肉質的滑同脂肪的滑我唔會相提並論~唔同層面嘛！這豚肉除了回鍋肉feel，亦係拎去煲西洋菜的"不見天"的翻版。orz~唯一可取只係軟、稔！同慶幸沒豬的騷味。很後悔叫了這個豚肉~仲通常諗住依照舖名叫咩就食咩或參考別人的推介會少d機會出亂子...同行試食我那款並揶揄：對比妳上次幫趁~今次妳叫這款除了烏冬稍為拉車邊合格其餘計埋都係同食味千沒分別！(淚~hurt爆)原來像化妝品護膚品一樣：係因人而異要試過才清楚係咪適合自己。至少鍋中的四舊豚肉鄰桌的小姐就全部棄權而我因今天沒lunch就有quota食...總之在屋企炒菜食慣枚頭或在外食慣heavy的人會喜歡這種豚肉啦！反而豬手烏冬的豬手比豚肉做得更有水準。除了外皮烤得香脆像德國鹹豬手