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食家推介
款式选择好少，啲相望落个个都唔吸引。最正常嘅黑琥拉面，$80除左面、叉烧同紫菜，就系得啲笋同葱，咩其他料都无。嚿叉烧劲难食，又挨又唔好味。喺香港大大话话食过十间八间拉面，呢间嘅叉烧可以话系最差𠮶间。
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行过中环史丹利行，饿饿地，一个人就去走咗入去食个拉面。格局同一般拉面舖差不多，有d日本感觉，大部分bar 枱，得3张2人枱。打开menu 面种不多，来来去去都系猪骨味，黑蒜味，所以最后选咗最基本嘅猪骨汤。等咗一阵，碗面放到面前，原来个面几细，一片猪，冇蛋，几条葱同荀。oh........试下汤，汤底味道一般，所以我落咗一咋黑胡椒同芝麻，至于面质都ok嘅，硬身。其实呢个价钱$88埋单都几贵，胜价比好低。
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I came in for a late take-away lunch... it is rare to find take-away at a ramen restaurant. I ordered the mazesoba, which was very expensive for what it is (noodles and oil essentially). By the time I made it to the office to eat, the noodles were already fused together and needed quite a bit of work to separate. The oil base is essentially soy sauce, with no life or kick, or anything to justify it's existence (or $105 price tag). The roast pork loin was good, but it takes a really poor chef to make bad pork loin... so that is no measure of a place's quality.Overall, this was a mediocre mazesoba and definitely not worth the amount of money they are charging. If I am not paying for any artistry or craft in the preparation of the food, then what is all that money for?
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这间拉面店已经食了有五次以上，其实呢未睇open rice前已经有食，当我睇嘅时候我发现食评一般，第一次试的时候应该是约两年前，其实本人觉得同日本拉面店的味道接近，而且当其时我都见到有日本人食，当我去五次都有两次有日本人， 如果日本人都去嘅话应该唔会太差，但还有一间在下面少少斜路，港式大排档隔离有一间肥仔拉面都超多日本人！好，咁讲返呢间拉面店先，我今次选了套餐B $100，有招牌黑琥拉面 + 烧鸡肉丼⬅️--迷你的。反而我觉得个set几抵食，因为碗面份量冇少到，即系个饭其实加＄10就有啦！个饭加左マヨネーズ蛋黄酱，我超钟意😁当然每个人口味都唔同啦！再叫了一个炸鸡块和溏心蛋！价钱已忘记了！😂当然唔系一个人食晒啦，对面𠮶位拉面我无影到😂但近一两次食碗面个汤底冇咁热，好似失色咗少少，但黑蒜味够浓。至于叉烧比较硬但又唔系好难咬个只，拉面有嚼劲。其实呢碗拉面好食过日本嘅四大天王𠮶间，佢𠮶度真系好难食个汤底超咸，以前成日以为日本到到都好食，但其实我都试过一啲唔好食嘅店！其实呢啲拉面店我觉得都唔错吖，未到一兰𠮶啲咁商业化吖嘛。
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面屋‧黑琥是不断延续的香港拉面热潮新势力，宣传中写到这品牌屡获殊荣非常强大，知道很多过江龙都是看准香港人不会深究而夸大其词，所以决定亲身去吃，以自己的眼睛和舌头去进行判断。可以自选面的粗幼及软硬度，可因应喜好选择。黑琥拉面主打是黑蒜油，蒜的味道很强，有一点掩盖了豚骨就的味道。汤的味道偏咸而质感较稀薄，油份不算多。还有就是温度有点不足，我第一口就可以不用吹凉直接喝下去，如果可以更热会更好。叉烧非常特别，眼见脂肪不多入口的确有点硬，但又未到咬不开，明显经过相当程度的腌制。半熟蛋呈果冻状，相当入味，是这个面的焦点。笋条是另一惊喜，爽脆无渣味道足，用料的确不错。特别是面内有菠菜，除了平衡饮食健康，真的想不到这配料的味道和口感怎样与拉面配合。
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