![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SJa9o6ojAql2dMGf36MNmNjLTjloVRgNHE257oTy424WyHron2xYPM8sMroBPOLs7V-9DCIFG0zPez2UGFtn9wrrfObhycGg9QXa1KitZK7IMoJL0-npKXA95c2xyy_rJ5JnfKU-3yU/s640/IMG_4892.png)
門外已經有餐牌可以睇到有咩沾麵同拉麵可以揀,不過定價$91真係有啲奇特,係因為加一後可以齊頭一百蚊?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegY8BTQ7tiAo4vs72ygcl-RwTMZRLsXmWxGciBZlTTiDsNHUr9AIBS0S6trKj7x0YHx5VsZqEwTZ5bs3765oMV3nK8pd1T2xXM-OJ7hAMfRnni884uzWFjlrY7LzQuy8_Po4gXpe5xVI/s640/IMG_4896.png)
雖然周月係第一次去,但姐妹店沾麵真中我係去過嘅,果邊同樣都係店內製麵,個麵又的確幾好但其他就普普通通,下場係執笠。本家嘅周月就開咗幾間分店包括修羅場老銅,不過去老銅食覺得不合期望的話,肯定會有周月黨出嚟話食中環本店先叫真正食過周月。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CDliTdZWCx7lvh8Ni0SuIsGrzqi2dXTlmEZsH64-F8XjdoqYcdkiAzO-dbioO7ziHDuqsxk2TbSp4aamWYodUt6DO66a3_tvF_ZWuhQWlfbRxkiZOx6URxJv5afyE4NOHT8NcKMP-Oo/s640/IMG_4898.png)
好啦入正題,雖然我一條冷食,但都係要等位嘅,無計佢攞米芝蓮之前已經係排隊名店,等十五分鐘我已經算快了。餐牌用刻字木板做版皮,重量感十足又有型格。雖然已經決定叫周月沾麵300濃湯凍麵,都睇睇仲有咩可以揀,除咗炸雞餃子飯類呢啲拉麵店常客,都有香港好少好少見到「油麵」,即係日本版嘅撈麵。排隊人多所以預咗出餐唔會快,不過香港人都習慣咗等,十零分鐘小事啦。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnwLVCKkofJPwdb399a7mfVUUhtZEbPyvlvar1kNdrQeyia__Dg7rycDOcTqT32g5bOdu-k3sbT5Pbd9qcPn9S6109AeBr-ypmIbdaZWgurWC0mhAEqj74EnMreH8fSt0frKK0X1qi6g/s640/IMG_4900.png)
終於等到,第一時間試下咩叫世界級嘅麵,300g睇落出其多,其實係麵底有個筲箕,咁洗麵水就唔會浸住啲麵而係滴落碗底。世界級麵條呢⋯⋯結實,雖則都算彈牙但真係有啲硬身,同埋碱水味明顯。咁其實我喺劣食大國王都倫敦都食過自家製優質沾麵條仲要彈牙而無碱水味⋯可能我食嘅唔係全盛時期嘅周月啦,所以個麵唔係世界級啦,well咁我靚仔果期都有女同學話我都算係靚仔嘅⋯⋯
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溏心蛋雖然睇落好熟,不過都仲有少許溏心嘅,八成熟口感自然就結實,少許醬油味,無驚喜。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPfW2cEgygL6y1QC6HIGvIb4fZplEEaHfxYyA_EWO_-niCcYzDEE5iC_ADTibX_ma_vSaMh3iNMchd7hh_b8zvWJMa_WL_q37oJtIFgWmIyM_B4g2M3-NVTyq0FSZ2KsflrCsBHbpmqY/s640/IMG_4907.png)
輪到沾汁,同沾麵真中係同色水,所以我都算食過半次。個沾汁就係醬油同魚介嘅組合,味道唔會太偏重醬油或魚介任何一方,可以同時飲到沙甸魚乾同醬油嘅味道,其實唔錯。而同魚介豬骨沾汁比,最大分別係呢度味道帶醋酸,應該係加咗沙甸魚醋或昆布醋,食慣魚介豬骨湯底嘅人如果無心理準備,可能第一啖就會嗆親,因為酸味都幾強。只係浮面果浸油都真係幾犀利,可以反光添。另一重點係⋯唔熱喎大佬,我連沾都未沾過喎?或者呢個係專登我唔知啦,神山都係標明佢沾汁係六十度嘅。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONAuog9MWo7K54v0pai-Qsfsj7jq18RA8Ez1hgdS6gEstkHtF6IKOKj3hTpi-yrlqVMBf8xKZctX8yCW0p7t2rCKDlVwEgcBgIqkj31tvFiCd0ZojFj3_a3G-BooZYtwGZ0jsQ2gQxqo/s640/IMG_4902.png)
叉燒就幾多肥膏我鍾意,滿滿嘅油香夾雜濃郁嘅醬油味,口感亦都軟熟,可惜就數量太少。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24Aagh69VRYPN1YIkh4aF-Yu5oLhhVOJ05M0WkYOqDo9asP26OuW3XSkHvBP9xurzfe_ol37EjIICN_UcemGSCciBFvrjj0-8HjpafYxdzGOsV-qXIXyjzfKLLx08QM4ny3f5OOP_brc/s640/IMG_4910.png)
筍乾,硬身得嚟無渣,喺醋酸強嘅湯底下都無浸到過酸,但應該會軟身啲掛?不過筍乾對我而言係最可有可無嘅配菜,無所謂啦。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBx8MmneahQOzybPQpx-LQ9SKQW6G5MionyDHGhwPdOfBtSsoL0o5JjQDutEwK6jpwXXc-wwoU0zY8_M8_elxHCUDwk_De8-EIHXV_mtIYivgN31DpaojT4LV_bVQdqKHXR1do9w1JQWY/s640/IMG_4911.png)
最後加返啲湯割,佢地用嘅係雞湯,熱湯一兌⋯終於似返啲樣,第一啖雞湯味出先,然後慢慢醬油味會滲返,只係個湯仍然凍得好快,香味亦隨之變弱。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsLrCuDz5T7zP4ZhYKjaG9FKo5Ev8_aL6rqe_gDNNubjPNdpBFj8gIzOCbKN1ysdHrIk3mMT6ijEf_murfBBxl3Im-Dtzj2gILY5DJFWnT4biSpoMTdl-1zF6Qn9pY8iZN9CG7lCvtZI/s640/IMG_4913.png)
我唔知全盛時期嘅周月有幾世界級啦,咁周月其實係翻兜得過嘅,不過如果周月有米芝蓮,我諗日本會爆出一堆米芝蓮拉麵出嚟,麵屋一燈(日本)都無米芝蓮喎…
價錢:$100
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