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附加资料
Cartson's ( 车仔）代表著我们对昔日香港的怀念。尽管尽管当时生活艰难，没有高科技的辅助,却有更多的时间与家人共聚，享用一顿简单而直接的美食。食物不必奢华，但其味道让人感到幸福。这种独特的情怀正是车仔面所能带给你的满足！
营业时间
星期一至日
12:00 - 11:00
以上资料只供参考，请与餐厅确认详情
开了一兰之后，铜锣湾谢斐道更为热闹，也有新店开张，这家吃新派车仔面，闲日晚市食客不多，装修环境空旷舒适。店内播著台湾流行曲，气氛和感觉像家台式店。门口是拉摥式的，半开半掩，室内冷气不强，半间舖也感觉到阵阵热风，故客人都偏向另一边坐著。我们二人同人到稍远离门口的位置坐下，桌上有一个很间约的座枱餐牌，及两款点菜纸，餐厅用的是先剔选配搭，后带点菜纸到柜枱点菜的方式，为走更高格调及系统化路线，店员会在收银机把客人剔的选项入电脑，不过店员开了很长时间在电脑中对应食物选项，短短只有三个人的队员就排了超过十分钟，比起一般车仔面剔好交店员再直接交厨房的步骤繁复及耗时得多，整个作业有十分大的改善空间。然后，厨房是那边是快餐店形式，客人等叫号码后到柜面自取，当晚客人不多，有店员代劳送菜到客桌上，才可少走一趟。两人各点了一款面，一款是店的主打之一，Fusion菜式炭烧卤水墨鱼配墨鱼汁捞粗面。由于我偏爱墨鱼汁味，即使价钱偏贵也决定一试！从相片可见份量不算多，也没有配菜，感觉有点腻（除了垫底的一片生菜，但不会想吃吧…）。面就是很普通的墨汁捞粗面，没有其他味道，正如你所知，粗幼面之类做成捞面也是偏干的，加了墨汁面入口还是干，这里没有像一般平民捞面般配清汤，只配一杯饮品。至于墨鱼串烧有点孜然味，口感偏韧，吃完口有点腥。这家店除车仔面之后第二主人打便是串烧，这晚店内吃串烧的客人也不少，也有客人只点串烧，但这次我就没多试。另一样是点了蕃茄汤小辣配油面、牛肚、八爪鱼、沙爹猪红、西生菜。汤底不错，有鲜茄味，选辣的就是再加辣汁，但辣味不香，少辣不会很辣。𩠌的味道偏淡，我信无味精，选的也非劣质食材，但烹调煮理方面让人觉得欠缺诚意，始终收得呢个价，我不只期望食到白灼𩠌菜，除了牛肚之类有腩汁煮过，其他𩠌都很「原味」，沙爹猪红也没沙爹味。另外，𩠌量份量也极少，样样得三四旧，菜都只得三四条，叫四样𩠌胃口不算大的也只刚够饱肚。
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今时今日要在铜锣湾区找到间车仔面真的不容易，基于租金物价等因素下，想找到间有诚意些的更是发梦。。。日前睇完<食神> 刚好见某杂志介绍这里，就马上想来试试地点: 属于后街，但算方便，就在一兰拉面左右。环境: 以白色为主，干净"企"理，光猛，地方算宽敞，收银同半开放式厨房带点怀旧气色，有型格灯色配衬，附合一间简洁且特色车仔面的风格，不是街坊式，睇得出有用心经营。终于到食物: 本人叫了一个最基本的组合，清汤底、粗面、瑞士鸡翼、咖哩鱼旦、牛腩、白萝卜。牛腩好味，香滑入味 。鸡翼正常，不会太淋或太干，不过唔系好瑞士，不如唔好刻意话系瑞士仲好。咖哩鱼旦的咖哩就几好，可惜鱼旦真系无咩鱼味。白萝卜GOOD，无渣，清甜。友人叫了他们的招牌推介之一"使鬼旦"车仔面 (适合有选择障碍或心多的人) " 当中包括麻辣汤底(可选大、中、小辣) ，粗面、鱿鱼、猪皮、牛腩、椰菜。跟餐送饮品1款: 自家菊花茶、薏米水、酸梅汤。鱿鱼、猪皮都唔错，爽脆。 椰菜都新鲜，不会煮到有淋有黄，刚刚好。当中最要讲一讲是听闻是自家RECIPE与本地面厂每日鲜制的面条，假设粗面不是行货，(事实上以观察所得，粗面面条似是自家制) ，可惜不知那方便的偏差，我估计是煮的时间未够所致，粗面好像没有煮透，有点过硬，缺乏蛋面的烟韧。如果辛苦用自家配方又做得不好，倒不如外讲有品质且可减底成本的面更化算。其实他们的选择也很多，单是面条都有6-7种(罕见的如空心米线)，汤底都有3款(清汤，麻辣，蕃茄)，配料有超过20款，除常见的种类，更有一些台式和马拉式的特色配料 (鱼肉春卷、咸鱼肉饼、台式肉燥、南乳猪手等等)。服务: 当时人客不多，服务都唔错，员工有礼貌，HELPFUL，不过可能新手，舖面的几位年轻人有少少生手和怕羞，而那位疑似老板的男士整天板著脸，把他们吓得诚惶诚恐，如果老板可以多一分笑容，气氛会轻松点，这一点顾客是感受到的! 幸好见老板细心调较冷气，可见其亲力亲为!另外喜欢他们贯彻车仔面传统以画纸仔的形式落单，让客人能清楚选择。但他们却以快餐店式睇号码自取，这令人费解，有些客人又不需自取，情况有点乱。第一: 人不多，客人已经要自己出去落单(唔紧要)，仲要再出去自取，楼面员工有何用? 第二: 人多时，一个人时万一出左去取面，回头座位无左点算?整体这碗车仔面”食送”的量是合理，算多，但面的量偏少，如果男仕们会唔够饱。指定套餐式车仔面约$60有找，包饮品，自选组合(如3种配料)，约$50以下。以车仔面来讲算中价，从店舖种种可见老板有野心，但车仔面始终定位不能太高，希望这间有心的车仔面可以坚持下去，期望有进步空间。
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The last time I had great cart noodles were from HAPPY NOODLE in Happy Valley but sadly that closed down.Now there is Cartson's Noodle which is going to be great because it is opened by two really cool people who have a touch of Western influence over it.The restaurant is really modern and chic and the logo says it all!Designed with thought as well as incorporating the Chinese characters of Cart noodles as well as a pictorial of a real cart.It features a TOP VIEW of a boy pushing a cart (on the left) which is also part of the Chinese character of the word CAR and the squares represent the the cooking segments in the cart!!The interior is chic, no more grubby tables and uncomfortable environments.You can choose to sit at the tables or the bar table.The bar table makes the joint looks spacious.Beneath the bar tables, there are hooks for your bags.To order, you tick what you want, go to the counter and pay then wait for your number on the red display.Ordering sheets:There are four combos and my favourite one is the premium combo 2 because it has all my favourites.Or you can choose a lighter option.The are three broths:Angel: tomatoCartson's secret: mala spicy soup with various spice levelsDevil: fragrant spicy tomato brothThe angel means not spicy while the devil means spicy.The counter:Loved the bright plastic bowls for kids ★☆★☆★☆★☆★☆★☆★☆★☆★☆★Squid ink noodles :The presentation of this was just amazing!!Jet black noodles contrasted by the bright orange squid skewers and the leafy green coriander leaves.The noodles are not black, but covered in so much black squid ink that it has this strong squid taste. Whoever has this will get black lips and a black tongue!!Anyway, the noodles are definitely worth trying.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Premium cart noodles:I chose this because it had everything in it that I liked from pork knuckles, meat patty, fish roll, onsen egg.I thought the fish patty was the best because you don't often find it in noodles shops as a topping.For the noodles I chose Chinese buccatini because it draws more soup.The soup was lovely with a strong tomato base and spicy tones to it.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Tofu with cumin:I loved the tofu because the coating is different to the usual fried tofu.It tasted the same as the Japanese Agedashi tofu which is lightly dusted with potato starch or cornstarch and then deep fried until golden brown.The one here had lots of cumin giving it a lovely flavour and reminds you of Xinjiang cuisine.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Condiments:Even though you don't really need it, the sauces were also tempting and creative.XO sauce with salted fish and the spicy pickled vegetables which were great complementing anything.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Grilled items:As well as noodles, they do great grilled items, great with beers which they plan sell later.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Prune drink:I don't normally order this but it was not too sweet and the smoky taste was not that strong.★☆★☆★☆★☆★☆★☆★☆★☆★☆★On my next visit, I am going to try the noodles in sauce with seacucumber and ducks feet.◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎Price: $2XXService: goodYummy factor: greatSweetness levels: OKMSG levels: NoneNapkins provided: yesEnglish Menu: YesAir Conditioning: Yes◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
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舒适车仔面本身非常热爱车仔面，可能是童年回忆，又或者是贪它丰俭由人。路经这间新开张的车仔面，开头以为系一间西餐厅，细看餐牌下才发觉是一间车仔面。食物质素不错，汤低ok不重味精，萝卜无渣够甜。还要赞赞那个一口煎肉饼，原来肉饼都可以配车仔面，可以再试。 可能新开张人流不是太旺，啱晒我可以响度打发吓时间上吓网，唔似得出面食完就嗱嗱淋要赶人走番枱。后来发觉原来还有串烧，可惜六点后才供应。唯有下次带埋爱人再来品尝。
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睇杂志见过新介绍，经开铜锣湾嚟试试⋯蕃茄汤底一饮觉得好足料，无味精，抵赞！叫咗4𩠌：1.咸鱼肉饼：好香口，有惊喜2.鱼肉春卷：同南记有得比3.牛筋：超入味，够啉4. 鱼旦：虽然唔系有乜特别，但收银员因为见到我大住个肚，即刻话我听鱼旦本身系辣嘅，使唔使转唔辣，好细心，即时加分我叫咗通心面缐 ，第一次见有呢种面。第一啖食觉得硬咗D，但原来浸多阵就啱啱好（第三丶四啖）。最后我饮哂d 汤,仲净番d𩠌同面因为太多食唔哂. 总括而言食物质素唔错,分量偏多,环境舒适,值得再来.
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