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2012-11-10
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清香的辣豚骨拉麵經炒香的蒜頭及辣椒很惹味東京扁拉麵很彈牙，有特色配料不多，性價比偏低但可以一試。Tasty Chili Tonkotsu ramen at Ramen ChampionAromatic fried Garlic and Chili oil with bean sproutsVery interesting type of Flat NoodlesTasty Char SiuNot cheap but worth a trySuper Bario:My wife tried Bario with a group of friends while I tried MUSO the first time we were here.Notwithstanding their average experiences (they couldn't finish their bowls of noodles). I still wanted to try Bario.What attracted me to Bario was their spicy tonkotsu and the
經炒香的蒜頭及辣椒很惹味
東京扁拉麵很彈牙，有特色
配料不多，性價比偏低
但可以一試。
Tasty Chili Tonkotsu ramen at Ramen Champion
Aromatic fried Garlic and Chili oil with bean sprouts
Very interesting type of Flat Noodles
Tasty Char Siu
Not cheap but worth a try
Super Bario:
My wife tried Bario with a group of friends while I tried MUSO the first time we were here.
Notwithstanding their average experiences (they couldn't finish their bowls of noodles). I still wanted to try Bario.
What attracted me to Bario was their spicy tonkotsu and their flat noodles. They seemed to be the only shop that served spicy ramen? That's what I ordered.
It's in the numbers:
While I was waiting, I was reading a very interesting introduction to ramen placed on the table.
It finally solved a mystery which has been bugging me - it's the numbers assigned to ramen (number 7 ramen, number 8 ramen?)
According to the explanation here, the default dough size is 3cm. It depends on how many shreds of noodles you could from that 3cm of dough. The example given was Hakata noodles (the thin straight type), 3cm of dough could make 24-28. So obviously the smaller the number the thicker the ramen is. Talk about avoiding specialist terminologies.
It's that simple.
Chinese chess and ramen?
I also saw a general classification of ramen: thin and straight, curly and a thick and flat type.
This flat type was compared to another type of noodle in Japan called "KI SHI MEN".
The Chinese translation here is "Shredded Chicken Noodles".
However, after checking dictionary and the web, I found that the Kanji for Kishimen is 棊子麵.
The first character is an old version Kanji for "Chess Piece(s)". This type of noodle first spread to Japan from China and it's shape was either:
1) the "noodle" itself was a circular dough shape like a "Go" piece or "Chinese chess piece" - (noodles in ancient times refers to a multitude of dough products) or
2) in present noodle form but curled up in a round ball but flat on top and bottom, like a piece from Chinese chess!
After a short wait, my ramen arrived:
Broth:Bright red with a lot of chili oil above the aromatic Tonkotsu. The texture of the tonkotsu broth was somewhere between Hinshou also at Jordan and Daruma at Tai Hang. It's a slightly sticky, slightly watery type without the Hakata style strong pork smell. Furthermore, to add 'chili' to injury, a lot of chili oil with fried chili seeds and garlic, bean sprouts covered the ramen!
Quite hot, enough to use up ONE of my tissue papers (Hinshou used up a whole packet!)
The light tonkotsu is the main broth (i.e. slightly watery) but It had a pretty significant chicken and shoyu aftertaste. Strange enough, it reminded me slightly of the spicy chicken ramen at Tori Hana (but it's saltier and had Tonkotsu taste here).
Noodles:
The noodles used at Bario is a type similar to the Kishimen. Its very chewy, smooth and slightly flavoured with salt.
It didn't have the dreaded alkaline taste and the strange egg taste (which is common in "default" Tokyo style ramen).
I really liked it.
Char Siu: Three relatively small pieces of char siu (like the Chinese style char siu) which were surprisingly tender and flavourful.
But it's really quite small for the price.
Space & Service: Good service - the norm in this spacious food court.
Conclusion:
HK$98 is not cheap at all but overall it was a very satisfying (and filling) experience.
But because of this flat and chewy noodle and the fairly addictive chili broth,
I'm pretty sure I'll return time and again.
Worth a try.
Super Bario:
這裡都是拉麵館內其中一間。
第一次來拉麵Champion的時候，太太及朋友試了BariO的豚骨拉麵。
她們覺得太滯及太多笌菜，影響食味。
我當時試了無双。覺得都不錯。
但是我留意到她們的バリ男拉麵的形狀很有趣！
是扁的！
Σ（ﾟдﾟlll）
同時，好像有辣味湯底供應！
！(◎_◎;)
我隔了數天後再來拉麵Champion，就是為了一試那扁平的辣拉麵！
同樣，進入拉麵競技館後拿號碼咭然後選擇心怡的拉麵。
我二話不說就直奔Bario ，並點了辣的豚骨拉麵。
在等候拉麵的時候，在枱頭望到極有趣的拉麵用語解釋！！
號碼揭秘：原來製麵一般以3厘米為單位：
以3cm能切多少條麺條來計算。
如博多的麵條為24-28（即3cm能切出24-28條）。
就這麼簡單。
中國象棋與拉麵的關係： 一般拉麵除了直身的，攣身的，還有扁身的！
扁身的拉麵最初源自一種叫きしめん(kishimen) 的扁麵條。這裡譯作＂雞絲麵＂。
但我翻查字典及網上資料，發覺日漢字是「棊子麵」。
據稱源於從中國傳去的一種用小麥粉加鹽來製作的麵條。
1) 一種說法是整個"麵"是實心圓形一塊塊像圍棋的形狀，(可能有點似刀削麵?)
2) 另 一種說法是製好的麵餅卷起成小圓餅狀，像一隻隻中國象棋或圍棋的棋子，
名為「棊子麵」。
象棋和圍棋都是從中國傳去日本的，
相信這「棊子麵」即「棋子麵」，而中國則有棋子餅！
一種現存鄉土料理是「名古屋棊子麵」比這きしめん更薄一點。
超男麵條：【超男】用的應該就是類似棊子麵的扁平麵條。
我覺得這麵條相當幼滑，彈牙有豐富的口感。
沒有多餘的蛋味和鹼水味。很正！
（順帶一提，【元八拉麵】的中華そば亦有點扁身及彈牙。所謂萬法歸一宗，殊途同歸。）
湯：
不是博多糸的豚骨，但是又好像不能說是東京的（因為感覺沒有下魚介湯）。
質地有點似品尚的豚骨醬油拉麵或達磨？
無論如何，湯頭清香沒有豬膻味。應混了雞湯及醬油。(有輕微似【鳥華】!?)
面頭的是辣油及炒香了的辣椒子，蒜茸，生蒜及笌菜。其實有點像避風塘式的佐料！！(◎_◎;)
整體來說，很香，很惹味。不算很辣或嗆喉。沒有韓式豆腐湯那麼辣。
如嫌不夠辣的話，店方還有免費辣椒絲及蒜茸供應。
叉燒：三小塊。有點像中式的叉燒，出奇地入味及軟熟！
$98就這樣的配料...性價比偏低。
但是因為惹味的辣湯及彈牙的棊子麵，翻吃機會很高！可以一試。
張貼
