湯：豬味很濃，有點油啦，辣味很夠，正！！忍不住一喝再喝
Date of visit : 9 Mar 2013 (Sat) 5:15 pm
As a normal practice, patrons will be handed an “Omotenashi Sheet” to tailor-made their bowl of ramen in terms of soup base, richness of source, hardness of noodles and additional toppings, etc. As this is my very first time visiting the eatery, I opted for an average selection except for no chili chosen so that my taste buds won’t be distracted.
There were a few bottles of condiments and preserved vegetables to go with the ramen. However, the soup base was rich enough (even for my choice of normal richness) to go without any additional seasoning.
2 beautiful large sheets of BBQ pork (as named but they never resembles any of the Chinese BBQ pork) rested on the bowl. They were simmered for hours to keep their tenderness and the meat was prime with almost no fat at all. Cabbage was sweet and the tree mushroom gave a chewiness. The soup base was not very oily and rich in onion flavour.
I chose thick noodles which was in the thickness between spaghetti and fettuccine. I would prefer hard noodle texture next time as normal hardness was a bit too soft for me.
The soft-boiled egg was served in a separate bowl and it’s at room temperature. I would suggest immersing it in the soup when your bowl of ramen arrives as to keep the egg warm for a while. When I cut the egg with the chopsticks which most diners do, a perfectly cooked soft-boiled was revealed. When I say perfect, it means that the egg white was cooked completely, while the egg yolk was creamy and in shining orange just like when the sun sets. The egg was unshelled and kept in soy sauce with wine till it was served.
其實我在這裡都無選擇可言，因為我食唔到赤王的辣，我又唔食黑色的食物，所以又食唔到黑王，翠王，芝士味拉麵？好似怪怪地，未有勇氣嘗試。所以都係獨孤一味- 豚王吧！兩個小朋友都係一樣，老婆就一定係赤王喇！唔知係唔係因為肚餓，覺得碗麵分量少左，但味道依然咁正，糖心蛋真係很糖心，一口咬下去D蛋黃汁立即流出來，真係痛快！而最正的當然係個湯底喇，濃厚的豬骨味，每次嚟都係連湯都飲清光的，個人認為是全港最好味的拉麵！
哥哥仔送麵來的時候，不用問便可以將屬於你的那碗麵送到你面前！兩個女覺得很奇怪便問何解？其實因為於你交張麵單給哥哥仔時，佢已經將你的記號寫左落張order紙上，所以送麵時佢已經知道該碗麵是屬於誰的了！這個細心點值得一讚！
再加多個豚肉試下。。。。個湯底真係唔錯夠香濃。。。。叉燒就麻麻啦。。。。唔覺得有咩特別。。。。。坐位就好迫。。。。。下午去。。。我諗差唔多啦
我食的是赤王, 朋友因為唔食辣, 就食豚王.....
我叫左赤王( 廚師推介,角煮,蔥, 2辛)
朋友叫左豚王(淡, 角煮, 椰菜)
豚王($80)
半熟蛋($15)
今日為了睇準備拆走的Lego展, 山長水遠過海順便食豚王.
首先店的玻璃一左一右各貼一張介紹此店拉面有關"面貌"照, 味道, 口感, 素材資料. 企外面就可以窺探廚房做面情況, 100%透明度非常好! 
我同老公又好忙上openrice看食評, 又偷聽d人食咩口味, 先知道拉面原先包括叉燒, 木耳, 蔥/椰菜. 想想圈圈, 終於有結果!
豚王拉面
拉麵送上的時間約五至十分鐘，我點了豚王，而母親則點了赤王。
豚王的湯頭最大特色，湯底非常之濃郁且油膩。其實，我想正宗的豚骨湯理應如此。這日的湯底，仍是這樣香滑，湯頭依舊充滿濃稠感，油脂不算太多，喝起來帶著濃郁的豬骨味，味道十足但未算得上十分鮮甜；入口沒有了豚骨香醇的感覺。整體來說，湯底味道比較單一沒層次。
豚王的拉麵，選用了太麵以及超硬的硬度，貪其掛湯的能力比細麵佳；而赤王則選擇了普通傳統的細麵以及同樣超硬的硬度。
太麵選擇了超硬的確沒有錯，送上來的拉麵，硬度只能稱得上是硬，但畢竟多數香港的拉麵店，很少真的會把麵的硬度作導為重點，大多數，也只懂遷就港人獨愛的豚骨湯底作為主打。太麵由於麵條較細麵粗且扁身，和母親的赤王的比起來，份量明顯地少。再說麵條，太麵的麵條質感剛好，帶一點點嚼勁，有蛋香又煙韌，掛湯的能力令人滿意。
赤王，即是辣味豚王拉麵。也是從基本豚骨湯麵變奏而成，豚骨湯加入紅色火球，辣油和秘製炎之醬，再配上木耳絲和椰菜，便成了這碗辣味湯麵。先來口湯，比豚王的湯底更油更香，渾厚中滲出辣味，有點豆瓣醬香，難得是油而不膩，多喝幾口，更覺刺激。細麵是幼身的白麵，麵較太麵滑身而且有彈性，比起太麵的掛湯能力稍遜，而且麵質亦相對地普通。
叉燒，這裡用的一大片帶薄身而形狀酷似煙肉的叉燒感覺西化。叉燒的肥脂分佈勻稱，色澤是淺粉紅的。入口肉質感覺十分酥軟，肉味濃郁帶著豐厚的油香，叉燒的角邊位燒得焦香，咬下感覺甘香，味道不錯。可是，小妹卻還是貪戀那一片如魂般的傳統圓卷形叉燒。
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