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Stopped by after a 3-year absence. Prices have come down a little to $150. Had the beef noodles. Noodles were firm and chewy, which I liked. Generous portion of beef shank, which were braised till tender but on the firm side, so not quite melt-in-your-mouth. Broth had lots of beef flavor but surprisingly it was a bit too sour for me, at least for the first few sips. Palate adjusted to it afterwards.
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Although I respect owner Mr. Chow for importing some of the most exquisite French and Mediterranean oysters, mussels, butters, smoked eel, crustaceans and hand-selected Jamon Iberico's, etc - I was pretty shocked by the sticker price of one of his Chinese Noodles shops.... Nowadays, most of the Signature Noodle bowls are $150. For me - this felt like a deja vu of Da Domenico happening all over again! ******************** 麥茶 - BARLEY TEA: Given out by the shop, it works well with their dishes! A nice touch. 溏心鹵蛋 - SPICED MASTER STOCK COOKED, HALF-MOLTEN EGGS: The service in this shop is very good. Though minimum order is 2 eggs, I was allowed to order only 1 this time. The eggs were tasty outside and molten inside. The flavour could still have infiltrated into the egg-white a little more, but the separate sauce under makes up. The yolk inside was perfect. The downside? Its refrigerated cold, unless you dip it into the noodle's broth. SCORE: 4.0/5 紅燒牛肉麵 - RED BRAISED BEEF NOODLES: - NOODLES: Hand made, they're thick squarish. Cooked well but perhaps slightly under-cooked, it had some noodles taste but retained some uncooked dough taste. Nevertheless it was quite elastic! SCORE: 4.2/5- BEEF AND SOUP: Unlike Cantonese Beef Brisket varieties involving mainly camps from Clear Broth (清湯 or 藥善), Beans Paste (拄侯醬 or 磨豉自家混合 derived), or Curry : 灣仔壹碗麵's is more like a Taiwanese red braised version, but not overly Taiwanese in taste - it seemed like a hybrid somewhat and is unique in a way! The broth is rich and has depth, but unlike the slightly pickled tasting version derived from chilli beans paste and carrots/tomato, the one here had a stronger beefiness and perhaps red fermented beans, with a hint of heat. I didn't think it had lots of layers no - I have had a version 紅燒牛肉麵 in Taipei before that beats here hands down at 1/8th the price (even the noodles there beat here convincingly.).The Beef Briskets meanwhile were slightly 'hard' rather than 'tough', if u understand what I mean. The taste was quite good in fact, but not $150 worth's of taste. For a similar strongly flavoured Brisket, 枝記麵家 in 半山 beats here. Having said that - this whole bowl of noodles was quite good, and definitely much better than the HK Din Tai Fung version and even the Taiwan Din Tai Fung version. SCORE: 4.0/5*****************************OVERALL: For $150 and possibly the most expensive noodles bowl in HK even counting 5 Star Hotel Restaurants, it did not satisfy its hype like Da Domenico did - but at the same time, it was good enough that I happily ate it. There are other signature noodles here too, which I haven't tried but will 1 day. At this Price vs Merely Above-Average Quality, I can't give it a smile. If this only costs $50-60, I would have given a SMILING '4'! As a side-note, I'm not sure if I was hallucinating but I thought I caught this mentioned in the 2010 HK Michelin Guide? Not sure if I would, if I was a Michelin Judge, but since they don't pay - they won't feel the pinch when I had to break up another $500 note, just for a bowl of noodles..
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Wow! No wonder its name called "Olala". That is exactly my impression when I saw the menu.Frankly speaking, my "Fish" noodle tasted not bad, but it doesn't worth $150. Be caution that they don't take "plastic", just cash. What happen if people ate 6 bowls of noodle and no cash to pay, they would ask them to wash dishes?
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Working till late, and decided that it might be worthwhile to try out something new.Have to write it down so that people don't have to waste their time and money for this.When it's charging $150, it's nothing special. The service was ordinary. There's no decoration in there. The seats are not comfortable.The noodles itself is.... TOO SALTY!It won't make you sick, but it'd be reasonable if it's charged $50 instead.
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Went there for lunch to try out the Beef noodle which cost HKD 150, the noodles are ok but the beef is tough and its really salty. Its really unreasonable to charge this price. I wonder how this could be the signature dish for this noodle resturant. I prefer Tai Lee Beef noodles. We also ordered the spare rib which is equally bad. Its a total ripped off.
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