Samsen 泰麵

營業中

休息中

雖然鋪頭細細，但成日都大排長龍👬👭就算我9點半去到，都等左半個鐘先有位😅無計啦，米芝蓮級既，係要等吓呢到最出名既係佢個#和牛船麵，但價錢一啲都唔平，一碗賣成$138🤭配料唔算多，不過肉味都算濃既，整體份量偏少，女仔食都還好，男仔食都一定唔夠架啦😅第一次食#泰式蟹肉奄列，意料之外地好食👍🏻食落除咗充滿蛋香外，入面仲有滿滿既蟹肉，沾少少泰式辣醬一齊食，係幾特別既😌.要講成餐飯最滿意既，一定係佢地既甜品❤️無論係#椰子雪糕定奶茶雪糕，都跟足泰國人做法😌除咗有啲椰子肉外，仲有啲花生粒同粟米，食起嚟更加有咬口，真係抵佢攞米芝蓮既👍🏻#個人唔太鍾意斑蘭椰子湯圓#唔叫都無蝕低#灣仔美食#灣仔#samsen#船麵

成日有朋友介紹呢間餐廳，咁尋日約左朋友喺灣仔食晚飯就決定一試！位置比較難搵，不過坐地鐵喺A3出口出，沿住莊士敦道行，轉入灣仔道直行就係！舖面有d細，大約7點去到，已經見到有人喺度等緊，職員會叫留低contact.，差不多到會打俾你，不過我見附近無乜野行就喺舖出面等，大約半個鐘就可以入座。餐牌選擇唔係勁多嗰隻，不過夠揀的。我地兩個人，分別叫左出名嘅和牛船麵同和牛濕炒河。飲品叫左椰青同西瓜沙冰，無乜大驚喜，夏天飲一流，但價錢偏貴。到甜品了，點左芒果糯米飯同班蘭湯圓。芒果糯米飯拍得住泰國嗰啲，正！至於湯圓，係熱食嘅，真心特別，未見面有班蘭味，個涵有啲椰絲同nuts，我本人本身不好甜就覺得太甜。不過都係值得試嘅食物之一。總括黎講，和牛船麵同湯圓係正，但餐廳比較迫，食完要即走，以呢個價錢黎講，坐得舒服啲會更加好！

一家有著米其林光環的泰餐廳。看似有點簡陋的店面，實際上花了心思，設計以泰國街頭常見的小鋪為概念和風格，店內擺放了從泰國搜集而來的懷舊玩具、塑像、海報和家具。店內招牌是泰式和牛濃湯河粉，濃湯以豬肉、豬血、牛血熬成，加上濃郁的醬油、椰漿、和各種泰國香料熬制2個多小時而成，配上澳洲和牛、牛腩、肉丸、通菜，最後撒上脆脆的炸豬皮，口感極為美味和獨特，想吃正宗泰菜的話推薦去試試。

Almost an obsession now, I dropped by #samson to check on the crew and my favorite #JusticeBao cereal box whenever I have the leisure time for the line. The line is usually around 40 mins, and you can drop down your name and walk around the neighborhood in night time. The boat noodle is as salty as usual (just like me), but the flavor really sunk in so don't mind it. I am a bit let down by the Thai version of Scottish egg, think the crab meat omlette is really what I wanted. Not really worth the

湾仔的泰面 （Samsen) 傲娇的不能定位，小小的店面，想要吃，就要早早来排队哦。中国风烧肉芥蓝：选的都是小手指粗细的芥蓝，以蒜和黄豆瓣酱爆炒。有骨气的芥蓝，软硬刚刚好。一股浓浓的锅气扑来。蟹肉炒蛋：拨开一股浓浓的蛋香，蟹肉料很足。菜包猪肉：这道几乎出现在所有泰式餐厅的菜，最主要的是，包菜一定要新鲜完整。以炸过的干蒜沫，小洋葱和青葱佐味，酸中带有一丝辣的猪肉馅。所有热菜都没有翻炒，热辣辣新鲜出炉。最让人念念不忘的是牛肉汤米线：以大块牛肉熬汤，汤滚之后没有漂去牛血沫，汤底熬出来浓浓的香气，配上小颗粒但是弹滑的牛丸，最后将薄薄的牛肉片下滚烫即出炉。猪油酥和粉丝吸收满满的肉汤，满口留香。一定要吃，一定要吃，一定要吃！甜品也充满了浓浓的泰国🇹🇭特色：班兰汤圆，椰丝黑糖馅； 芒果糯米饭 （这个真的错不了），还有最后一个马蹄浸泡在红石榴汁，有一种很糯的口感，浸泡在充满椰汁的刨冰里，一口下去，小时候的幸福一闪而过。

因無預先訂台好聰明地係星期五晚上8點幾極繁忙時間去左食一去到就見到一大堆人落左名服務員話至少等50分鐘咁唯有等等等等等好似最黎等到個半鐘先入到座到食都已經十點個湯真係好濃不過佢既麵好少 連坐我隔離位男士都不禁驚嘆好少麵（都138一碗麵 預期食飽正常吧）再點一個炒粉 鍋氣夠晒 好味甜點無晒芒果糯米飯 所以食椰子雪糕 椰子味濃 配焗過既花生增添口感 再加我好鐘意晚粟米整體而言 如果唔駛等可以考慮但等太耐加份量細 試一次夠lu

Lately I get addicted to Thai boat noodle soup. Came to this restaurant in Wan chai last week for lunch and found their boat noodle very good. The soup tasted so delicious and I love it very much. The beef was very tender and juicy. Also on top of the noodle, there was the signature deep fried crispy pork skin which was tasty. Overall speaking, the quality of the noodles was great. The price was reasonable as well. Highly recommend this to all Thai boat noodle lover!

已經係第三次食呢間泰國菜，價錢係有d貴，但貴在佢味道獨特，真係唔常食到既味。但排隊真係排左好耐，約左8點幾左右同朋友去walk in，8點45分甚至更耐先有位，條街係斜路，又多人會經過，其實大熱天時等位(即使係夜晚)都幾折磨人。攞到位時我已經汗流浹背，就當然要叫杯cold beverage啦！椰子豆漿呢杯嘢飲其實有啲似沙冰， 椰子味好香好濃，有啲甜得呢，唔知點解有少少咸,唔似中式豆漿，真係好特別，貴就貴咗啲，但真心太熱喇，叫咗都冇乜點後悔嘅。有興趣可以試下。香炸半熟蛋配甜辣醬入面有兩隻蛋，唔算多，我同朋友一人一隻。我就唔食得辣既，避開d辣椒粒，流心蛋黃加埋個醬放入口，真係天才之合。佢係用日常既食材呈現出泰國嘅風味。 都係嗰句，兩粒蛋咁既價錢有d唔抵，但味道值得一試。 招牌和牛濃湯河粉個樣呢到好似唔係好好睇， 我覺得啲分量有d少。係好味既，塊牛都幾好味，個湯好特別帶著d香料味，上面有d魚脆，係美味既泰國河粉。芒果糯米飯我最愛芒果飯 呢個芒果飯，你會食到係泰國嗰啲芒果，同香港成日食嘅菲律賓呂宋芒係唔同嘅。真係幾有泰國特色，味道就通常都係嗰啲㗎喇，但做得都唔差，不過不失 埋單每人應該都20

Order two main a side and two drink. Overall food quality is very good but the seat is so crowded.One thing happened when we have dinner there, they served the wrong food. After 30mins of waiting for seat and 15mins for food, and the outcome is not the one we chose, which is not a big deal but kinda sad to not hear any apologies. Ps: the service is Americans style which mean they will ask you for still or sparkling, say tap water to prevent a extra 40 hkd charges.

終於食到呢間長期都要排長龍嘅泰麵😭 好滾動丫 its wagyu beef noodles and pad Thai noodles of tiger prawns 🍤 taste soooooooo good 💕💕 Definitely worth the long queue ☺️

去過泰國，但未食過船麵反而係香港見到灣仔既船麵咁多人排隊，身為KONG girl既我，搵左男友陪我排左成個鐘辛苦哂佢我地今餐叫左和牛船麵，豬頸肉，仲有pad Thai . 首先講左個和牛船麵(排咁耐就一定要試呢個) ，我諗係呢到最出名同多人講既，的確湯底濃郁，牛丸夠爽，牛肉林，麵應該係粉絲，有口感。Pad Thai 就個蝦都大隻，質感唔會”梅”左，okay 既。豬頸肉都okay ~ 反而我覺得做得出色，有心思係最尾個甜品🤣班蘭椰子湯丸，我本人唔係好鐘意班蘭同椰子。但今次又覺得幾夾，湯丸有椰子絲，花生，再加啲椰子淋上面，覺廚師好有heart整，花心思P.s 如果多人排隊等得耐，可以去利東街逛下，肚餓可以試埋卡樂b 商店整既薯片(可算是即整薯片)打定底今次既食評係咁多，多謝收看。

每次行過SAMSEN，都被它的裝潢吸引住，無奈這裡永遠大排長龍，筆者兩度來訪都未能入內；這次在兩堂瑜伽課之間單獨前來用膳，終於得償所願，等了5分鐘就被安排入座筆者被安排坐在吧枱的位置，甫一入座貼心的店員便提示我枱下的掛鈎位置，讓我放下背包後再細閱餐牌。一人用膳的好處是能迅速越過長長人龍，但同樣地只能點一樣食物和一杯飲品，連甜品都吃不下，始終有點可惜。筆者掙扎一番後也只能點了招牌的和牛濃湯河及泰式奶茶。點完餐後我終於可以環顧店舖，仔細觀賞店內的裝潢。綠色的木門很有古典美，配以簡樸的水泥牆壁和橫樑，很有夜市小吃攤的風味。坐在吧枱更能看見師傅的烹調過程，師傅亦會向客人介紹餐點及醬料用法，坐在這兒算是賺到了招牌泰式和牛濃湯河 (10/10): 其他店舖的船河湯頭雖然也香味四溢，但這裡的更香濃，質感也更杰身，像忌廉湯一般濃稠。和牛分為牛肉片和牛腩兩種，兩者都煮得很稔很入味，不過坦白說筆者覺得只要是用涮的方法煮熟，是不是和牛其實不太吃得出來。泰式奶茶 (9/10): 泰式奶茶味道香濃，扣分位是冰佔了很大部分，雖然加了冰茶味依然突出，但$48一杯茶飲讓冰佔大部分的位置感覺不太划算，建議走冰/少冰。S

之前未食過，同事都不停同我講，呢間的泰國牛肉粉同蟹肉炒飯好吃。連泰國同事都說很正宗。自己食過之後，都非常喜歡。💕💕💕除了牛肉粉之外，凍青檸茶也很好喝。同事想少冰同少甜，餐廳都非常堅持不會少冰同少甜。因為覺得這個比例是最好喝的。同事都非常聽話，説試下，不用改。牛內粉湯底比較濃稠，牛肉非常軟滑，牛丸很爽囗彈牙，牛腩也非常稔。蟹肉炒飯份量蠻多，同事最後也吃不完，要打包。真材實料，很多蟹肉。餐廳一點也不吝嗇青檸，有半個新鮮青檸給你榨汁在蟹肉炒飯上。餐廳中午十二時正開門，已經排長龍。要吃第一輪，真的要早一點去排隊。

There is always a long queue to this place; you must go early. The waiters are always also in a hurry to keep your plates away to vacate the table asap, so we always feel under pressure while eating here. The food is very tasty and the salads are a must order! We were thirsty the whole night though, suppose they use a lot of MSG which is a norm these days. We will not return for the hype as there are many other amazing Thai places in HK.

Had to wait for 20 minutes i think.... finally got our seat. The table was small, i think it was for 2 people but they squeeze us into 3. it was already 9:30ish.. many dish was sold out. In the end we order one fried noodle and also soup noodles. i must say the good is good BUT it’s soo small... even after i finish mine, i still think i can eat more. i wish they could make it a little bigger!