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觀塘麵屋丸京 慢煮叉燒確驚艷

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leotse

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前排去觀塘食蛇,咁啱見到間蛇舖對面有間拉麵,作為偽日本人當然要去八下間拉麵店主打啲咩,原來係醬油拉麵系,而唔係香港最主流嘅豬骨拉麵。仲要有數量限定嘅slow cook叉燒拉麵,喺日本食過slow cook雞肉叉燒後念念不忘嘅我梗係唔會放過呢間舖啦。

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門口嘅告示牌雖然有大大張拉麵相,但吸引我嘅其實係左上角唔起眼嘅真叉燒拉麵,賣slow cook叉燒嘅拉麵全香港應該一隻手數得晒。因為我嘅目標只有一個仲要限定廿份,入去前先同店員確定無賣晒先入去,真係有種一係唔食一係我就要食最好嘅霸氣,咳咳。

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既然只有一個人,坐喺吧枱位就好正常,我都好鍾意睇住廚房嘅運作,呢種位置啱晒我。睇到枱頭有蒜頭辣醬胡椒粉同醋,再加埋個水壺真係日本常用嘅冰水壺,未食加定分先。

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拉麵嘅湯頭就分濃淡兩種,濃嘅會加入背脂即係豬肥,雖然京都系嘅拉麵係以濃厚見稱,不過食醬油湯底就梗係食清湯,我覺得醬油湯底唔應該落豬肥,好易冚過醬油味嫁嘛。

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等咗唔係好耐碗拉麵就嚟到,睇落幾大碗而且叉燒份量唔少,計落幾抵食喎。Slow Cook嘅叉燒梗係要帶啲粉紅色啦,但因為湯係熱湯,浸係湯裡面都會變熟好似生牛河咁,所以第一時間梗係食返塊叉燒。

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Slow Cook叉燒量多之餘並非燈影級,唔會一下就畀熱湯淥熟,帶微粉紅嘅叉燒食落的確夠軟熟,而且會多一份煙韌嘅口感,除咗醬油味外,仲會畀你一種類似風乾火腿嘅味道,無令我失望。

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粉嫩叉燒係耍家

麵係最常見果隻黃色鹼水麵,醬油湯底十居其九都配呢種麵,雖然我自己就唔太鍾意鹼水嘅味道,但佢嘅鹼水味就唔太明顯,食落口彈牙唔會過淋,令人滿意。

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鹼水拉麵幾傳統

用豬骨煲嘅湯,就點都會有油花嘅,不過睇下湯面嘅油花其實唔多,絕對配得上清湯呢個名。飲一啖,醬油味突出而不失豬骨同木魚嘅鮮味,飲真啲仲會飲到薑味,好有日本嘅感覺,喺香港屬一流水準,就算走到日本都唔失禮。以為咁就完?少年你太年輕了,枱頭仲有一支醋,一加落去,由豬骨風變成魚介風,用清鮮嘅味道作結,就唔覺得有罪惡感啦。

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醬油湯底夠和味

無論湯底、叉燒都唔會輸畀日本嘅拉麵,價錢亦同日本相差無幾,唔想食香港主流嘅豬骨湯底,呢度絕對係個好選擇。

價錢:$98


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