頂立

一直bookmark咗呢間拉麵x咖啡嘅小店，之前經過已經有比佢舖門口吸引到，又公仔佬又長毛怪，仲要大大隻字寫’珈啡天國’。對於我地對拉麵x咖啡呢個組合十分有興趣，今次終於約好黎試下。入到去完來係好細，大約10個位左右。入座之後店員會比先比張簡介你睇，之後先再介紹menu。我地兩個叫咗一碗白湯 ，另一碗加錢叫咗貝湯，兩碗都追加做套餐(冷萃咖啡，昭和布甸)，其中一個餐再追加豚肉、蛋、tiramisu。頂立白湯拉麵白湯顏色好清，飲得出魚嘅鮮味，面頭有一大塊豚肉，粟米芯脆脆同埋無花果乾脆脆。麵條店員有重點講係有改良過，用咗兩款麵粉混合再有啲小麥加入去，所以做到可以比較煙韌同掛湯。頂立貝湯拉麵貝湯有濃濃嘅貝類鮮甜味，而且仲有3大隻貝係面。如果係鐘意食貝類嘅，不防加10蚊轉呢個湯。冷萃咖啡咖啡都好有驚喜，估唔到同拉麵真係夾到，印象中係用咗3個地方嘅豆mix埋，飲落有啲花茶感覺，易入口，就算平時唔飲開咖啡嘅人都一定接受到。個人飲到中段開始偏酸，尾段有啲花生嘅味道，好正。昭和布甸比起出面嘅布甸較扎實，味道好濃，店員重點講佢地呢款布甸改良過，加入咗cream cheese係個蛋漿到，所以個味會比出面濃郁同更rich。Tiramisu同出面一早砌定雪住果啲完全唔同，我鐘意佢嘅手指餅唔係浸到透晒淋晒，即叫即砌，餅就輕輕浸咗落有rum同baileys嘅啡酒到，仲keep到個餅係小小脆，mascarpone cheese好滑，食落好balance，唔會太重酒味。Overall我地追加咗咁多野其實都好貴，除開都200幾一個人，但小店黎講可以支持一下，同埋食物都係用心製作同高質，而且店員都好nice會講解下啲煮法同食材，會主動同食客有交流。…查看更多

當獨特鮮味湯底🍲 遇上精品咖啡☕️係點？係會令風味產生變化💫如果想感受鮮味 𝐱 咖啡變化，你都去食番碗啦🍜如果想深入了解原理 / 原因…可以參考𝐌𝐞𝐧𝐮上既𝐓𝐡𝐞𝐨𝐫𝐲🔍又或者問店主都得，佢地好肯同客人講解🙆🏻‍♀️~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~• 🍲湯底有分左𝟒款🍲𝟑款主打 : 頂立天 • 地 • 海，另一款係期間限定❣️✨𝟐碗都有(頂立麵 • 昆布 • 萬能蔥 • 鹿兒島慢煮雞 • 紅椒絲 • 金木犀)✨頂立麵食落口感比一般拉麵有彈性 • 咬口，掛到湯🍜✨湯底真材實料熬成，濃郁得黎，唔會好油。💁🏻‍♀️店主教我地先嗅一嗅湯底，然後食麵🍜 • 飲咖啡☕️交替。就會產生微妙變化，令原本酸甜感較高既咖啡變得更有層次💫.▪頂立海蝦湯 ($95) 濃郁鮮甜(種類蝦殼蝦糕(先將蝦殼烘乾打碎成粉) • 魚介 • 大量蔬果)▪頂立輕醬油清湯 ($98)期間限定❣️天然清爽(鹿兒島雞 • 輕醬油 • 大蔥). 💁🏻‍♀️𝟐碗都(加+$70)升級左做😈惡套裝😈(昭和風硬布丁 • 冷萃咖啡𝟐𝟎𝟎𝐦𝐥).▪️冷萃咖啡𝟐𝟎𝟎𝐦𝐥𝟑款咖啡豆(危地馬拉 🇬🇹 • 埃塞俄比亞🇪🇹 • 印尼🇮🇩)混合，唔同既湯底都襯到👏🏻☕️飲落先係微微酸果 > 焦糖 > 朱古力 > 茶香.▪昭和風硬布丁主打既甜品❣️睇個顏色都知落足蛋，配埋埋微微焦既焦糖，食落滑滑🍮.▪Tiramisu (跟惡套裝✨升級加+$30)️依款只限堂食❣ ️即叫即整️👨🏻‍🍳滑滑既馬斯卡邦芝士 • 頂立冷萃咖啡 • 冧酒 • 𝐁𝐚𝐢𝐥𝐞𝐲𝐬。酒香味好出😝.~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~• 🔺以上價錢 💁🏻‍♀️需另加𝟏𝟎% 服務費~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~• …查看更多

星期日1點左右去到 唔洗排隊直入店內大概10個位，都唔算特別迫坐得舒服Menu設計同店員講解都好有心思同仔細佢建議我地先試湯底 飲啖咖啡再飲湯底 味道上會有唔同同朋友叫左一個海頂立湯一個地頂立都幾特別佢撒左d桂花係湯面 有清香味蝦湯底第一啖飲落去就係好濃嘅蝦味 唔錯再試咖啡 我自己覺得好酸咖啡每個人喜好唔同 我自己唔鐘意酸味 所以個杯細杯啡我飲得都幾辛苦再飲多次個湯底因為個啡酸所以再飲湯底就覺得湯底甜 然後仲有桂花味⋯側邊仲有我叫左小辣嘅辣醬，因為夠味而且味道有d複雜我就冇溝埋入個湯度⋯繼續食落去個蝦嘅濃味會疊加上去應該叫做越食越咸 而陣桂花味會一直出現⋯有d九唔搭八豚骨個湯完全食唔到豚骨味 淨係試左啖所以唔講咁多未黎之前一直以為係拉麵店 但原來係烏冬 所以冇話揀粗幼軟硬度個d終於食完個咸烏冬就係我好期待嘅甜品個布甸係滑嘅，冇話特別好味，可能見個個人話好好味期望過高⋯所以有d失望Tiramisu有得揀軟硬度，純粹係個ladyfinger索得多唔多咖啡，硬d意思就係中間ladyfinger未林晒，有d脆脆地咁味道正常走嘅時候門口有幾枱人等陣總括：可能接受到酸咖啡嘅人食會enjoin d? 成個體驗可以話係特別嘅 我同朋友都覺得試一次就夠⋯要排隊食就⋯不了…查看更多

紅橋呢邊不嬲多好野食,聽過唔只一個朋友介紹呢間小店,一直都好想試吓😋牆上掛滿唔同面具裝飾，好有日本風格，玩味重。呢間小店應該係由幾個擁有共同理想嘅年輕人開，佢地對客人好親切有禮貌，令人感覺良好。廚房係半開放式，我地可以望到入面好乾淨，佢地真係好多野都自己一手一腳完成，好佩服！店員好用心同我哋講解menu會同我地講解每樣食物/飲品嘅特色聽得出店員真係好用心!!!有三種湯底可以選擇，分別係「鰹昆魂」、「海老魂」、「干貝魂」，每一個湯底都係佢地好用心製作出嚟嘅。最後我揀咗一碗「海老魂」，朋友揀咗一碗「鰹昆魂」湯底。職員話：「海老魂」最濃味，因為係用龍蝦殼、鮮蝦頭同清酒熬製出來。好多人揀呢個。「鰹昆魂」濃度係中間，有淡淡昆布香味同鰹魚甜味。我好推薦「海老魂」，蝦味同清酒味好香好鮮甜，完全唔會覺得鹹，用料靚又用心製作係真係唔同啲。🌟頂立海$95（海老魂湯底）包括有燒海老、燒魷魚、燒帆立貝同其他配料。另外跟餐仲包埋菓子小食同一個明太子沙律最特別係菓子小食下面塊葉可以食,仲要好好食😋明太子沙律又係誠意之作，配埋芥末零舍開胃烏冬真係勁好食!!!我同朋友都係勁鍾意食烏冬呢個烏冬我地一致認為：高質！好有咬口！👍🏽🌟鬼·頂立海（$110）呢個同頂立海嘅分別係多咗塊腐皮，開頭諗住細細塊，點知勁大塊😮😂索晒啲湯汁好正🤭🤭🤭☕️咖啡$50職員話飲啖咖啡再食烏冬，會有唔同層次嘅感覺同享受。味道係會再提升咗。我朋友好鍾意飲咖啡，佢都話真係好正。🍋Damn Lab Homemade Lemonade $50係佢地自家製用鮮檸檬汁、檸檬皮、豆蔻、砂糖調製而成。飲一啖個感覺好特別呀，味道清新，好清涼。檸檬味好出，清甜而唔會「死甜」，好推薦呀。佢地打埋氣再入罐，特別夏天飲真係好正。🌟🌟Tiramisu($65)我冇諗過佢地連甜品都整得咁好食！原來佢哋係跟意大利師傅學整㗎唔怪之得咁好食，我未食過咁高級咁正宗嘅Tiramisu🥹職員問我地要軟定硬，硬就有口感啲，軟就入味啲。我哋揀咗軟。勁香呀，好香酒味同咖啡味!!!而且唔會太甜，但有好多層次。十分推薦呢間餐廳💖💖💖💖…查看更多

今日我去咗屯門嘅頂立食lunch，佢係位於井財街，未入到門口已經見到佢出面佈置得好特別, 最開始係出面有日式燈籠，燈籠上有般若面具圖案，一入到門口,老闆就好熱情咁招呼我哋。佢首先同我哋解釋番個menu, 之後同我哋講解唔同咖啡豆係點,例如來自哥倫比亞嘅咖啡豆就係比較苦澀,而來自衣索比亞嘅咖啡豆聞起上嚟有少少桃味同橙味,亦都啱大多數人嘅口味。經過老闆介紹先知道,原來佢所用嘅Gardelli咖啡豆連續四年在意大利世界烘焙比賽中獲得冠軍。頂立海 & 鬼．頂立海兩隻拉麵其實配料上都差唔多,而鬼．頂立海就多咗日式腐竹,我就揀咗海老魂味作為湯底,而我男朋友就揀咗鰹昆魂。相比之下,鰹昆魂係新研發嘅湯底,用昆布高湯作為底料,加上鰹魚豉油。而海老魂就係鰹昆魂加上龍蝦同蝦嘅鮮味,呢種鮮味刺激著我嘅味蕾,令人胃口大開。平時我都好少飲拉麵嘅湯,但係今次我居然飲曬。而配料上,佢哋有蝦,魷魚,元貝,獅子狗,粟米同海帶,面底就係我最鍾意食嘅彈牙烏冬！Today, I went to the top lunch in Tuen Mun, it is located in Tseng Choi Street, before I entered the entrance, I already saw that it has a very special decoration, at first, there is a Japanese lantern, there is a Bonjour mask on the lantern, as soon as we entered the entrance, the owner greeted us very warmly. He first explained the menu to us, and then explained the different coffee beans, for example, the coffee beans from Colombia are more bitter, while the coffee beans from Ethiopia smell a little bit peachy and orange, which is also suitable for most people's taste. The owner told us that Gardelli coffee beans won the World Roasting Competition in Italy for four consecutive years.Main dishesThe ingredients of the two ramen noodles are not much different. I chose the shrimp favour. On the other hand, Bonito favour is a newly developed soup base, using kombu stock as the base and bonito soy sauce. On the other hand, the shrimp favour is bonito soup with lobster and shrimp, the freshness of which stimulates my taste buds and whets my appetite. Usually I seldom drink ramen soup, but this time I actually drank it. The ingredients include shrimp, squid, scallop, poodle, corn and seaweed, and the noodle base is my favorite- a nice, chewy, irresistible Udon!明太子蟹子沙律配菜方面佢有明太子蟹子沙律,沙律醬有少少芥末,而佢將明太子做到一塊一塊正方形磚,但嗰啲明太子唔會太軟身,所以食起上嚟都比較爽口。鹽漬櫻葉紅豆果子顧名思義,佢塊櫻葉用鹽漬浸過,用塊葉包住糯米紅豆果子嚟食,食起上嚟先係鹹鹹哋,再會食到紅豆嘅甜味,呢種雙層口感都幾有意思！Tiramisu唔同於普通嘅Tiramisu, 佢仿照咗傳統意大利嘅製作方式-餅乾首先用咗 Baileys, Cold Brew and Dark Rum 浸到非常軟身,再鋪上Cream and cocoa powder, 所以食起上嚟酒香味比較濃。唯一同傳統意大利製作方式唔同嘅位,就係佢用cold brew取代咗expresso。當然你都可以叫佢唔好浸咁耐,咁樣嘅話酒香味比較淡,餅乾硬身啲,但係cream同餅乾嘅層次就明顯咗。Crab roe salad with mentaikoThe crab roe salad has a little mustard in the salad dressing, and the crab roe is made into a square brick, but the crab roe is not too soft, so it's more refreshing to eat.Salted Cherry Leaf and Red BeanAs the name suggests, the cherry leaves are salted and wrapped in glutinous red beans, which are salty at first, and then sweet with red beans.TiramisuUnlike the ordinary Tiramisu, it is made in the traditional Italian way - the biscuits are soaked in Baileys, Cold Brew and Dark Rum until they are very soft, and then covered with Cream and cocoa powder, so it has a stronger wine flavor. The only difference from the traditional Italian way is that they use cold brew instead of expresso, of course you can ask them not to soak it so long, then the wine flavor is lighter and the biscuits are harder, but the cream and biscuit layers are obvious.LemonadeLemonade係老闆自家製嘅,原來係用水,檸檬汁,檸檬皮,荳蔻同沙糖溝埋再發酵一晚。飲起上嚟唔會太酸,亦唔覺得甜得上嚟太漏口。咖啡我哋嗌咗佢最有特色嘅虹吸咖啡,見到佢一步步點樣整出嚟。可能有啲人唔慣咖啡嘅苦澀,但係原來你可以飲一細啖,再飲返一細啖玄米茶沖淡佢嘅苦味,之後再返轉頭飲番拉麵嘅湯,咁樣嘅話就有味道嘅對比,令你試到湯嘅鮮味,而咖啡嘅苦味唔會喺你口中迴盪。LemonadeLemonade is made by the owner himself. It is made with water, lemon juice, lemon peel, cardamom and sugar, and then fermented overnight. It is not too sour to drink and not too sweet to taste.CoffeeWe quoted their most unique siphon style coffee and saw how they made it step by step. Some people may not be used to the bitterness of coffee, but it turns out that you can drink a small bite of it, then a small bite of basmati rice tea to dilute the bitterness, and then turn around and drink the soup of ramen. Then you can taste the freshness of the soup and the bitterness of the coffee will not be in your mouth.…查看更多