源興隆麵家 西環
地址: 西環石塘咀皇后大道西453號地下
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源興隆麵家推介
源興隆麵家 is like most other noodle shops. At least from the outside. It's not fancy. It's not serving social media crazed things to attract attention. But if you step inside, it's a totally different manner. A couple of my coworkers live in this area and they often remark about the amazing restaurants near by but one name often comes to mind when they say they repeatedly go back. And it was this place. Curious, I decided to find it and surprisingly, it was a place I had walked by here so many times in the past but never once noticed it. It wasn't hard to find as well. Just a few minutes from the MTR station.Inside is your typical noodle shop. The seats are stools with round tables easy for sharing. You see the kitchen right there, making the noodles. There is someone in the corner wrapping wonton. The place has been here since 1974 and is a family run restaurant. The place was not empty even on a weekday afternoon and it appeared to all be residents nearby. The staff was extremely friendly. This I was a bit taken aback as they must have noticed we were not regulars as others obviously were. They were extremely chatty and loved to talk about their restaurant.On one wall was a bunch of meal tickets with drawings from children. The staff informed us these were meal tickets they offer to the church groups and senior homes to give to seniors for a free meal here. I thought was really kind hearted of them. The drawings, they said were from outreach programs they participate in where school children come here to learn about how a restaurant works.The menu is in Chinese only. There is no 10% service charge. But not to worry. The owner seemed to speak good English and took the time to explain the items to me.They also had not one but several different chili sauces to choose from. Aparently they like to provide a lot of choice and flexibility. Including choice of noodle where they have several different kinds.But despite all the choices of noodles, I'm fond if rice vermicelli. The noodles were chewy and not over cooked but the star was clearly the soup. It was strong, intense pork soup with no hint of MSG. There was a slight taste of dried mandarin peel to give it freshness. On one wall, they note the ingredients they use. One noted the soup was slow cooked over night with pork bones, mandarin peel and monk fruit. It was definitely different than most of the noodle soup bases I've been to in Hong Kong.I chose the squid tentacles. The small squid was delicious! Firm with a nice crunch. A light addition of sesame oil gave it a lift of extra flavor. Boyfried and I shared a bowl of balls and mushrooms.The pork stomach balls with pepper (豬肚丸河) was something I had never heard of before. When I heard it had pepper, I was a bit wary as I'm not a fan of black pepper beef balls as I always find there is always way too much pepper and thus I never taste anything other than pepper. I was pleasantly surprised! There was a hint of pepper. Not too much but just enough to enhance the flavor the meat. The meat itself had a strong taste. The ball was extremely firm and bouncy.The beef tendon balls (牛筋丸麵) were one of the better ones I've had in a long time in Hong Kong. Usually, I find beef tendon balls in Hong Kong lack any sort of beef taste but not here. Biting into it, they were also juicy.Taiwanese beef balls (自製貢丸) had lots of chunky pieces of shitake mushrooms. They had an intense beef taste and very firm in texture.Dace fish balls with mandarin peel (手打鯪魚丸) were perhaps my favorite of all. My coworker told me these were her favorite so I was very intereste in try them. One of the best dace fish balls I've ever had. They were firm and bouncy. Not soft and fluffy like most other places. The fish meat was balanced out by mandarin peel, to lessen the strong fishy taste that this fish is known for. Even boyfriend, who normally hates this type of meat, liked it.Braised shitake mushrooms braised in Lee Kum Kee oyster sauce (蠔皇燜冬菇) were so big and thick. The braising liquid had seeped through the entire mushroom, It was firm, sweet and savory. I later told my coworker who told me during Chinese New Year she likes to buy these instead of making her own as they are excellent quality. And I can see why. These were banquet quality mushrooms. Boyfriend had zha jiang noodles (炸醬麵) and it was served with rice vermicelli as it soaked up the sauce much better than thick. The sauce was surprisingly sweet with a touch of spiciness. But not so spicy that it over powered everything. This was a zha jiang noodles I could eat. The sauce was thick and rich. It coated the noodles well.His friend ordered shrimp roe noodles (蝦仔麵). The noodles are good amount of bounce. There was plenty of roe that coated everything so well. It was lighlty dressed with soysauce. It smelled so fragrant when it was place on the table.A place that adheres to tradition and doesn't sway into the trendy. The staff was super friendly and the people there were definitely regulars. The food was delicous and though familiar was definitely different than the others around them. Prices were not expensive at all. Each bowl under $50. I told my coworker who lived nearby I eventually gave this place a try. She was delighted and told me to come back in the evening as once a month the shop owner closes the shop to lend out to a local band for an impromptu jazz session. This I should find more about and will definitely be back.
西環源興隆麵家
| 餐廳分店 | 源興隆麵家 |
|---|---|
| 地區 | 西環 |
| 電話訂位 | 28198269 |
| 餐單 Menu | 港式,粉麵,米線,雲吞,餃子,咪嘥嘢食店, |
| 人氣指數 | 501 |
| 價錢幾錢 | $50以下 |
源興隆麵家訂位
源興隆麵家位於西環區，詳細地址是西環石塘咀皇后大道西453號地下，餐廳寬敞座位數目共有54個。源興隆麵家幾錢？價錢優惠後人均消費大約$50以下埋單，早餐午餐晚餐源興隆麵家餐單包括有港式,粉麵/米線,雲吞/餃子,咪嘥嘢食店等美食，付款方式有AlipayHK,支付寶,現金付款，Booking網上訂位可以電話致電 28198269 查詢訂座。源興隆麵家優惠
源興隆麵家 評價 相片
源興隆麵家 is like most other noodle shops. At least from the outside. It's not fancy. It's not serving social media crazed things to attract attention. But if you step inside, it's a totally different manner. A couple of my coworkers live in this area and they often remark about the amazing restaurants near by but one name often comes to mind when they say they repeatedly go back. And it was this place. Curious, I decided to find it and surprisingly, it was a place I had walked by here so many times in the past but never once noticed it. It wasn't hard to find as well. Just a few minutes from the MTR station.Inside is your typical noodle shop. The seats are stools with round tables easy for sharing. You see the kitchen right there, making the noodles. There is someone in the corner wrapping wonton. The place has been here since 1974 and is a family run restaurant. The place was not empty even on a weekday afternoon and it appeared to all be residents nearby. The staff was extremely friendly. This I was a bit taken aback as they must have noticed we were not regulars as others obviously were. They were extremely chatty and loved to talk about their restaurant.On one wall was a bunch of meal tickets with drawings from children. The staff informed us these were meal tickets they offer to the church groups and senior homes to give to seniors for a free meal here. I thought was really kind hearted of them. The drawings, they said were from outreach programs they participate in where school children come here to learn about how a restaurant works.The menu is in Chinese only. There is no 10% service charge. But not to worry. The owner seemed to speak good English and took the time to explain the items to me.They also had not one but several different chili sauces to choose from. Aparently they like to provide a lot of choice and flexibility. Including choice of noodle where they have several different kinds.But despite all the choices of noodles, I'm fond if rice vermicelli. The noodles were chewy and not over cooked but the star was clearly the soup. It was strong, intense pork soup with no hint of MSG. There was a slight taste of dried mandarin peel to give it freshness. On one wall, they note the ingredients they use. One noted the soup was slow cooked over night with pork bones, mandarin peel and monk fruit. It was definitely different than most of the noodle soup bases I've been to in Hong Kong.I chose the squid tentacles. The small squid was delicious! Firm with a nice crunch. A light addition of sesame oil gave it a lift of extra flavor. Boyfried and I shared a bowl of balls and mushrooms.The pork stomach balls with pepper (豬肚丸河) was something I had never heard of before. When I heard it had pepper, I was a bit wary as I'm not a fan of black pepper beef balls as I always find there is always way too much pepper and thus I never taste anything other than pepper. I was pleasantly surprised! There was a hint of pepper. Not too much but just enough to enhance the flavor the meat. The meat itself had a strong taste. The ball was extremely firm and bouncy.The beef tendon balls (牛筋丸麵) were one of the better ones I've had in a long time in Hong Kong. Usually, I find beef tendon balls in Hong Kong lack any sort of beef taste but not here. Biting into it, they were also juicy.Taiwanese beef balls (自製貢丸) had lots of chunky pieces of shitake mushrooms. They had an intense beef taste and very firm in texture.Dace fish balls with mandarin peel (手打鯪魚丸) were perhaps my favorite of all. My coworker told me these were her favorite so I was very intereste in try them. One of the best dace fish balls I've ever had. They were firm and bouncy. Not soft and fluffy like most other places. The fish meat was balanced out by mandarin peel, to lessen the strong fishy taste that this fish is known for. Even boyfriend, who normally hates this type of meat, liked it.Braised shitake mushrooms braised in Lee Kum Kee oyster sauce (蠔皇燜冬菇) were so big and thick. The braising liquid had seeped through the entire mushroom, It was firm, sweet and savory. I later told my coworker who told me during Chinese New Year she likes to buy these instead of making her own as they are excellent quality. And I can see why. These were banquet quality mushrooms. Boyfriend had zha jiang noodles (炸醬麵) and it was served with rice vermicelli as it soaked up the sauce much better than thick. The sauce was surprisingly sweet with a touch of spiciness. But not so spicy that it over powered everything. This was a zha jiang noodles I could eat. The sauce was thick and rich. It coated the noodles well.His friend ordered shrimp roe noodles (蝦仔麵). The noodles are good amount of bounce. There was plenty of roe that coated everything so well. It was lighlty dressed with soysauce. It smelled so fragrant when it was place on the table.A place that adheres to tradition and doesn't sway into the trendy. The staff was super friendly and the people there were definitely regulars. The food was delicous and though familiar was definitely different than the others around them. Prices were not expensive at all. Each bowl under $50. I told my coworker who lived nearby I eventually gave this place a try. She was delighted and told me to come back in the evening as once a month the shop owner closes the shop to lend out to a local band for an impromptu jazz session. This I should find more about and will definitely be back.
香港地食麵嘅地方多不勝數，但如果要穩一間堅持傳統味道，保證量足料靓，老闆做事亦一絲不苟，而且用心照顧每一位客人，留得住街坊嘅心，又吸引到四方八面嘅人來食麵嘅話，我認為係源興隆。
記得第一次入來食麵只不過係路過醫肚，發現唔少食客都係街坊街里，老闆同唔少堂食或者買外賣嘅人客都親切地寒暄。
我鍾意食伊麵，但做得好味嘅地方唔多，唔係湯底太油就係麵煮得過腍，源興隆煮嘅伊麵就啱曬我心水，而且湯底又鮮甜無味精味。
而家住係西環，時不時都會來食碗麵，每次都搭配唔同嘅料試下唔同味道。
豬手燜得夠入味夠腍，牛肚爽口，墨魚鬚頭又彈牙。
我亦好欣賞佢地會將蔥花放係瓷羹度，呢種細節足見師傅嘅講究。
老闆Mr. So都幾潮，為人親切老實，試過埋單話一蚊唔使找，佢都係要找翻俾我，我又留意到佢對來食麵講國語嘅同學都好有耐性。
一間麵店除咗食物水準高，又充滿人情味，真係好難得。
源興隆麵家（西環）今日難得有空,陪媽媽去石塘咀行下街,隨著時代的變遷,自從地鐵通車後,石塘咀嘅變化真係好大,唯一冇變嘅就係源興隆麵家依然屹立在這老地方,我哋當然入去食下啦！1）貢丸河$322）魚皮餃河$403）腐乳通菜$15*貢丸大大粒,咬下去非常爽口彈牙,更有濃濃的香菇味撲鼻而來。
*魚皮餃很大隻,皮做得多爽而煙韌,內裏有豬肉,咬落去肉汁四濺。
*湯底用蝦和魚等材料去熬,充滿大地魚的味道,因此鮮味十足,零味精,真材實料。
*河粉煮得剛剛熟,非常爽滑,大大碗的,份量十足,裝得滿滿的。
*爽口的通菜配上自家製作的腐乳,簡直一流。
雲吞麵周街都有，但係要搵好食嘅雲吞麵，就唔係咁容易搵到啦基本上Fatbrown 食雲吞麵都鍾意搵返啲老字號，鹼水麵鹼水嘅味，啱啱澀澀地嗰陣味真係好正雲吞一定要皮薄餡靚，加埋啲靚蝦，咁就very good喇今日喺西環做嘢，咁啱想食雲吞麵，就search下邊度有老字號，買返碗返公司食去到間舖頭出邊，平日都有唔少人排隊，應該都係好出名嘅老字號雲吞麵$31雲吞都有成五粒，絕對就係做到皮薄餡靚，啲蝦亦都夠爽彈鹼水麵唔會煮到軟林林，澀澀地嗰陣味食咗最正宗嘅港式味
近排天氣真係好熱, 唔想出街, 亦冇咩胃口老竇出開街, 於是順便幫大食妹買個外賣<炸醬麵>突然諗起好耐冇食嘅源興隆麵家, 有少少想食本身諗住食雲吞, 但天氣太熱又唔想飲熱湯, 唯有嗌碗炸醬麵老竇驚大食妹食唔飽, 於是帶咗一碟記得源興隆嘅炸醬麵係有分一碟或者一碗, 一碟嘅份量大概係一碗嘅兩倍大食妹平時食次次都係食一豌, 見到一碟呢個份量真係有啲嚇咗一嚇源興隆嘅炸醬麵係鹼水麵底, 即係雲吞麵嘅面底, 份量超級多, 好似一份壓實咗嘅麵餅炸醬嘅份量都唔野少, 裏面有好多豬肉條, 配搭甜甜地嘅醬汁, 非常經典雖然面底好多, 但醬汁依然足夠撈勻成碗面, 但係要用返少少力度
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源興隆麵家餐廳詳細資料：
- 源興隆麵家地址: 西環石塘咀皇后大道西453號地下 Yuen Hing Lung Noodles, G/ F,453 Queen's Road West, Shek Tong Tsui, Western District
- 源興隆麵家電話: 28198269
- 源興隆麵家價錢: $50以下
- 分類: 港式,粉麵,米線,雲吞,餃子,咪嘥嘢食店,
- 座位: 54
- 付款: AlipayHK,支付寶,現金
- FB專頁: 源興隆麵家 Facebook
更多源興隆麵家相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在東記潮州城粉麵內有任何傳播的風險，東記潮州城粉麵在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳東記潮州城粉麵除了遵守預防及控制疾病的相關規例，東記潮州城粉麵同時建議採取以下措施*東記潮州城粉麵 黃, 東記潮州城粉麵 藍, (東記潮州城粉麵 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
源興隆麵家在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內源興隆麵家應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳源興隆麵家建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
源興隆麵家餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳