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港铁奥运站 B 出口, 步行约6分钟 继续阅读
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36898807
营业时间
今日营业
12:00 - 15:00
18:00 - 21:00
星期一
全日休息
星期二至日
12:00 - 15:00
18:00 - 21:00
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食记 (44)
等级4 2020-05-03
2156 浏览
如你有看开我的介绍,你应该听过这间位於大角咀嘅金所,卖的是白布乌冬。这来自群马县的出品,同秋田县的稻庭乌冬,仲有香川县的赞岐乌龙被列为日本的三大乌冬。自从唔同嘅媒体报道左之後,呢间白布乌冬红极一时,基本上随时要排番一个钟头先至会等到位。当然前排Viu TV个节目空肚讲宵夜介绍完之後,应该再下一城咁hit。因此,就算多个月之後,疫情告急,呢度嘅热潮还未减退,好多人依然想过来潮圣。不过有个好消息想话俾大家听,自从农历新年开始,你就可以上网订白布乌冬返屋企煮,如果你唔想出街食,唔想排队,留喺屋企行亦都可以吃到呢个白布乌冬。佢一出左之後,就订左一盒冷乌冬,第二日顺丰免费送到屋企门口。每包独立包装,附上唔同嘅酱油、葱花、姜蓉,用来招待亲朋戚友最好。Meter Chen嘅IG曾经亲自教你点样煮好乌冬,但我话好简单,最紧要手势温柔同屋企有个够大嘅煲,我第一次煮乌冬都会黐埋一旧,但换咗个大煲之後就非常成功,依家系屋企都享用唔到美味嘅白布乌冬。我自己食完冷面之後,都好想再订下汤乌冬和沾面汤。每日下午3:30就开卖,每天限额售完即止,上呢个网页: https://www.kintaro.tv/ 有兴趣大家可以PM,交流下心得点煮。金所  大角咀利得街52号地下 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
白布乌冬,讲到好特别咁,所以好奇一试,衬今日星期日算早起,所以揸车去试下。地点:隔zip,唔揸车我唔会去。等候时间:好彩早去,12点半前到,第一round已入,我系第二round排第3个,都算快,within 15分钟入得。环境:个bar枱个所谓「social distancing隔开人嘅板」,块板好hea细到呕,同唔隔冇分别。我哋俾安排坐房仔,OK~楼面得一个女士,要控制前面排队人流,点菜同执野,辛苦哂。味道:沾面同汤面都试咗,just so-so,冇乜特别~ 可能我哋食开浓味,所以个汤底觉得偏淡。方型布乌冬食起上嚟有难度,所以唔好同心仪男士/女士去食(joking),因好难会得elegant,用筷子夹会”sir”,要快吸,哈哈~ 质感似厚身弹牙d嘅云吞皮,gimmick新鲜感。我哋对沾面有期望,以为佢会好过深水埗个间,点知冇乜特别。[同深水埗个间沾面同一集团(初期未装修仲系日本人打理未转手前深水埗好食到会返寻味,装修後差好多完全唔系个回事,服务又差)上菜速度快,d人都食得快,所以turnaround time都快,走时两点出面排长龙。总括:佢做唔到深水埗初期好食到会令人返寻味encore,所以试过一次就算。如果要排队,更加不了🙅🏻‍♀️ 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4 2020-03-03
3774 浏览
This is the first restaurant in HK that specialised in  Himokawa udon, which is a large sheet of udon. I had arrived into the restaurant at 12:10pm on a Sunday afternoon, knowing that there will be a line for this new restaurant ! I was totally right, there was around 8 people in front of me ! After over 45 mins later, I finally got seated at the bar table of the restaurant ! The shop only consist of 10 seats are the bar and two tables for 4 people. On their menu, udons are served in soup or dip version; in hot and cold. I had ordered their signature dip udon in hot soup, since their air-condition was pretty cold inside ! You can see from the bar table that they place sheet after sheet of udon on a plate gently ! I had ordered the signature chicken soup and the duck soup flavor today both in dip version ! For the chicken soup, it was a little sweet for my taste buds. The soup was definitely not for drinking purpose ! I love the eggplants inside the soup which was grilled and soaked all the soup flavor !The Himokawa udon sheets was thick, silky and with a chewy texture ! It was perfect for me, besides it was a little hard to handle with my chope sticks skills ! Dipping the udon into the soup, it’s best to let it set in a bit though..... for the soup to soak in or else there wouldn’t be a lot of flavor ! As the staff recommend it is best to have the udon served with their special chinese yam dips ! Yes I do agree that the chinese yam dip add a little extra to the texture and balance off the sweetness from the soup ! For my own taste buds I like to add a little wasabi on each bite to level up the overall aroma of the soya flavor ! For the duck soup, it taste pretty much the same as the chicken just the main ingredients was different ! The duck was tender just like the chicken version ! I would love to come back but I hope the line will not be an hour wait. FYI I think I left the store at around 2:00... there was a sold out sign right outside the door ! My recommendation is to go early ! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
无意中从友人的食评文章中得知香港饮食界先驱人物之一,多次带动饮食风潮的 Meter Chen「拉面陈」在大角咀开业的「宗像牛肉屋」旧址开了一间名叫「金所」的「日本料理研究所」(Kintaro Lab),研发各种日本还未被引入香港的特色日本菜,而这研究所的第一弹,就首次引入来自日本群马县的特色「白布乌冬」,让我心思思想前往一试。原来「白布乌冬」有别於日本其他地方出产的乌冬,是群马县的特产,与香川县的「赞岐乌冬」和秋田县的「稻庭乌冬」齐名,并列为日本的三大乌冬。乌冬并非如一般的切成一条条,而是切成彷如白色布匹般一块块的,十分有特色。这一天中午,我按图索骥,来到大角咀利得街街尾,看到这间在平实而型格的灰调门面上写着 Kintaro  「日本料理研究所」(即是「金所」),并挂着「营业中」小牌子的店舖,我便知道找对了地方。店舖面积不大,进店後往前看,第一眼看到的就是位於左面的一排面向着厨师,可看到厨师制作乌冬的座位。店内的一位殷勤有礼又好笑容,服务态度极佳的女侍应告诉我吧台的座位已坐满了,带领我与太太到店舖另一方的两张卡位中的其中一张坐下。这天我真幸运,两夫妻可以坐在店内最後的一张舒服的四人沙发位上用餐,虽然看不到师傅们即场制作乌冬,还是挺好的。店舖餐牌简单,供应的食物也简单,除了饮品之外,就只是专注地售卖乌冬,有热的汤乌冬、 冷乌冬和女侍应推介的沾面乌冬。各款乌冬的配料,有鸡肉、有鸭肉、有茄子、有梅乾、有山药、有天妇罗,还有特别的南蛮咖喱。第一次光顾,当然要听女侍应的推介,两夫妻就同样地点了「鸡肉入沾白布乌冬」($86),怀着期待的心情,等候初嚐白布乌冬的滋味。过不多时,两份特色「鸡肉入沾白布乌冬」便已送来。托盘上分别摆放着一碗热气腾腾,内有三数件鸡肉、少许茄子和大葱的汤、一碟舖放着八片长身阔度,白雪雪,滑嘟嘟白布乌冬的扁平圆碟子和一小碟摆放着姜、葱和日本芥末的长身小碟。先呷口汤,清甜又够味道,热呼呼的沾面汤甚好喝,再吃点鸡肉、茄子和大葱,鸡肉结实而不嚡,茄子虽稍硬,但口感实在。把白布乌冬夹进汤中稍浸一会放进口中,乌冬软韧度甚合我意,沾上了美味的汤之後,本来无甚味道,主要是吃质感的乌冬变得好味了,与其他乌冬有别的烟韧口感也特别有新鲜感。随乌冬与沾面汤奉上的小碟姜、葱和日本芥末原来有画龙点睛的作用,把它们倒进沾面汤中,本已好味的沾面汤就如锦上添花一样多了一份层次感,为味蕾带来更丰富复杂的感觉。整顿午餐,我是相当满意的,招呼好,食物味道也好,又够特别,唯一美中不足之处,我觉得就是冻冰冰的白布乌冬放进沾面汤後,沾面汤难免会从热腾腾渐渐变成温吞吞的,对爱吃热汤的我来说,就难免扣了点分了。要是沾面汤像某些肉骨茶店一样可以在中途加汤的话,那便更好了。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
最锺意食乌冬,难得今次餐厅嘅主题系首次喺香港出现嘅白布乌冬,即刻走嚟试!星期六晚上6:30嚟到,已经有几个客人等紧位,慢少少都有排等!等咗大概20分钟就有位,座位唔算多,坐吧台前都依然非常松动menu好简单,只有热汤乌冬,沾面及冻乌冬,配搭鸭肉、鸡肉、梅乾及天妇罗。所以好快就选定食乜,唔洗左谂右谂!鸭肉入热汤白布乌冬 ($75)鸭肉连皮,咬落非常松化,比起平时食嗰啲硬到咬甩牙嘅鸭胸真系好得多。配料有茄子、大葱,汤比沾面嗰种清淡少少~ 而乌冬呢,由於浸晒喺汤入面,想拎佢出嚟影相系有啲难度,好难夹起!鸡肉入沾白布乌冬 ($86)想影乌冬,叫呢款或者冻乌冬就好好多嘞!汤汁以海带、鲣鱼及酱油煮成,比热汤重口味啲。有4件好juicy嘅鸡肉,茄子及大葱。本身我都唔系好锺意食大葱,但呢度嘅大葱冇嗰种辛辣味道,食完都唔会成阵味留喺口腔之中。食到咁上下,加入姜茸及葱粒,又有另一种味道。自家制白布乌冬卖相似云吞皮,滑溜到不得了,厚薄适中,如果摺埋嚟咬更加显得弹牙。听隔离台话食得好饱,但我想讲,其实既得意又好味到唔够喉!山药 ($18)食咗一轮乌冬都仲未到嘅?原来系新鲜即磨㗎,加咗啲鲣鱼汁令山药更加有味道。点乌冬食,比滑溜更加滑溜大概7点几,店员已经话卖晒乌冬喇,做埋出面等紧嘅客人就唔可以再serve喇。想嚟食嘅,真系要有咁早得咁早嚟排队试啊!每人$100都唔洗,而家求其去食个餐都可能贵过$100。嚟呢度食用心自家制嘅乌冬仲抵食,虽然安排入座、落单埋单嘅都系同一个人,但服务态度非常好有礼貌,好值得专登嚟大角一试! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)