太公喜歡西班牙，自從四年前跟同學柴娃娃前往旅行後，為之神往；於是即時又去了一次為期個半月的遊學之旅，最近長假，又去逗留兩週學西班牙文學跳舞。

西班牙菜與西班牙人一樣，簡單直接不花巧不做作，卻別有一番教人難以忘懷的風情韻味。

但回港後試過某連鎖西班牙餐廳，其質素只如西班牙那些「遊客餐廳」，質素泛泛，大為失望。後來得知ole作的西班牙菜甚為出色，甚至得kc讚譽為「香江第一」，我這西班牙迷豈能不試？剛好上次北上吃西班牙菜時，也有食友未食過ole而想一試，就趁這星期六中午，一行六人，來個小小局。

當中也遇上小小的「驚險」：訂位時方發現，原來ole 星期六不做set lunch (set lunch只於星期一至五供應)，意味大家要把budget提高；最初也不免有點擔心，因為見大家晚市都花費不菲 ；不過和食友商討後，大家始終對ole有所期待，所以也硬著頭皮去馬！

甫坐下，還未落單，侍應已奉上三小碟; 前兩者都可算是tapas: 一碟橄欖, 有黑有青，咬上去橄欖的芳香相當豐厚；較喜歡青橄欖較豐腴質感，而且果肉夠完整實淨, 雖不及西班牙本土的上貨，但也比超市便宜貨好得多。另一碟是薯仔沙律，帶濃重的蒜味，應是用上garlic mayonnaise, 質感也細滑，味道很不錯，教人想一吃再吃！

第三個小碟是盛著牛油 - 果然猜測不錯，點菜後侍應就送上兩小盤麵包了。這牛油也相當芳香，配麵包吃不俗；值得一提這兒的麵包是不斷供應的 - 即是見你清了一盤，就送上第二盤，完全符合歐洲人喜歡邊用餐邊吃麵包的習慣 (對，不論吃stew、炸魚，甚至是意粉、paella, 都不難見有歐洲人會以麵包送之！)；而且後來發現賬單上，麵包和頭盤都沒有另外收費，這份大方，討人喜歡。

好，正式上菜了：

trandition spanish ham 'JJJJJ' (tapas size, $105)- 在西班牙也沒有光顧過甚麼頂級餐廳，這火腿是否"AAAAAA"級，真不好說；不過，這火腿咸度適中, 肉香中混了點榛果清香, 吃上去無渣, 就算不是真的頂級也算高水準了。

fried squids (starter size, $100) - 是西班人愛吃的一道，街邊小吃店或酒吧不難找到，都是又鮮甜又爽又不難咬；但回到香港，我一直以為是香港一帶水域的墨魚和西班牙的不同，一直找不回相同質感的墨魚 - 但今次，我找到了！炸得沒有過脆但香口，而墨魚圈一點都不韌，一咬即斷也頗鮮甜，實在教人感動！

garlic shrimps (starter size, $150) - 在西班牙酒吧也是不難找到的一道，這兒作得也很精彩 - 上桌時是熱騰騰的，用上鮮蝦，放在滲了蒜片味的橄欖油裏同煮，三者的味道混為一體，卻仍然平分春色：蝦夠新鮮，混合了強勁蒜香和一點點橄欖油香，鮮美極了！內裏的蒜片，因為滲了蝦鮮和橄欖油香，也十分精彩；而汲收了蒜香和蝦鮮的橄欖油香，用來點麵包吃也非常可口！值得推介！

baby squids ink sauce stuffed with shrimps and almonds (starter size, $150) 墨汁鮮甜，而墨魚頭裏，釀了墨魚鬚末和蝦末，口感豐富而鮮美。

paella de marinco (二人份 $380) 這兒的paella, 終於似返個樣！米粒沒有煮得過軟而有咬口，番紅花之味明顯，加上chicken booth收得夠乾身，較為香口也夠正宗。內裏的鮮蝦和墨魚等也相當鮮美可口；就算在西班牙境內，這paella也可算有中上水準，不易在一般餐廳吃得，在香港吃到如此正宗可口兼水準不俗的paella更是難能可貴了。

suckling pig ($255) 反而這烤豬有點教人失望，肉質雖嫩滑，可惜皮不夠香脆，較為失色。

同行者有甜魔，雖然打算再殺下場，但都要在此試個甜品，留下甜魔腳毛！

crema catalana ($55) 在西班牙只吃過超市貨，今次終於一試真身！看侍應在上面澆了橙酒，放火 ()，面層隨即泛起藍光，大家都看得呆了......然後結了一層香脆的焦糖！加上下層香甜滑溜的cream, 美味得很！

leche frita ($55) 是Ole的house, 上桌時兩片炸鮮奶還帶有微溫，配上香滑雲呢拿雪糕同吃，一凍一熱很不錯；要是炸鮮奶稍厚一點，內裏的"鮮奶"餡再滑一點，雪糕再大球一點，就更妙了。

幾乎忘了飲品 sangria - 這裏的sangria 是一jar叫的, 約可分4-5杯，雖然內裏沒甚麼雜果，但紅酒與果汁的比例調較得很好，清甜中帶微微的酒香，是正宗的西班牙sangria味道了，教人喝得滿足！

這兒沒有tap water供應，只有老屈牌礦泉水提供 - 不過放心，一小支可分兩杯, 才收$8, 以這級數的餐廳來說算相當親民。

好，吃飽，終於要面對現實 - 埋單！一看，連加一小費每人才$280；食物出色，價格比預期便宜，完全within大家budget，實在大大的舒了一口氣，可以安心上路殺去下場了，hohoho~

未知是否因為沒有set lunch, 這個價位的午膳也不太吸引；午市我們坐著的首1.5小時，都是包場 - 直到將近完結時方有多一pair男女光顧........ 啊！感謝主！好在太公的瘋狂爛gag, 沒有嚇親其他客人！阿門！

這是一間新開的餐廳，老闆就是近期人氣很旺的Homeless Concept Store，這間很有現代感的家飾店吸引了不少愛好品味生活的朋友追捧，變成了餐廳又會怎樣？
入口就在很多喉管作裝飾的Homeless行樓梯落去，其實都算隱蔽，但就是多一分寧靜。
跟隨Homeless的特色設計，這店的裝修及餐具是很有心思的，首先賣點是店內每一張椅子都是不同形狀的。
原木的餐桌讓人有DIY的感覺，店的角落又佈置成書房，就像是樓上Cafe的感覺混入了餐廳那樣。
餐具也是有點玩味，彎彎的不是對稱。
而餐巾也是特別設計，搞得朋友專程拿起要在下為此拍照。
店內的環境昏暗，而桌之間的間隔算是OK，不會太近但也不會很寬敞，是因為店面太細的關係。而最特別是門外有兩張桌，如果不是仲夏的話在那裡用餐應該會有在法國路邊的感覺。
店面是有心思設計特別，非常適合愛好品味的情侶前往，然而食物方面又如何？
先上麵包，還算不錯，不多評了。
生牛肉他他，很薄很薄，口感不錯，OK吧。
這三小杯虎蝦，味道清新開胃，特別是中間有芒果的，而最左邊的一吃入口就中伏了，原來是生蒜......
餐湯點了海鮮湯，用料非常充足和講究，有青口、魚、帶子、蝦，而且都是新鮮原隻，感覺就像吃了一個海鮮拼盤似的，配合蕃茄底的湯，既鮮甜又清新，可以說是喝過最精彩的海鮮湯。而朋友回了磨菇湯也是非常Creamy，濃郁軟滑，湯的評分是相當高的。
此時在下的這一杯Tropical Mojito才登場，酒量不多，正好配合晚飯，邊飲邊醒胃。

主菜登場，這是在下的燒烤牛柳，點了Medium，如圖所見剛剛好是粉紅色的，肉面烤熟鎖住肉汁，內裡鮮嫩，但稍覺牛肉味道不夠重，是在下吃得西冷多習慣了還是這牛的水準還可以更好？
朋友點了這個Pan-fried Seabass，在下試了些少，鱸魚皮脆肉滑，感覺很不錯，而墊在底的應該是豆類，很特別的口味，但未懂欣賞和魚的配合，朋友說吃得有點滯。
另一個朋友就是這個Roasted Whole French Game Hen，鷄超嫩而且入味，喜歡雞肉的朋友需要一試。
經過主菜的洗禮，在下心中的分數是80-85左右，結果幾多就看甜品了。
在下必叫的Tiramisu，有三杯，最左邊的是用Rum酒浸手指餅，酒味超濃，就像喝酒一般。中間侍應說是傳統的Tiramisu，在下覺得可能有點搞錯，因為最右邊的才似。而中間的一杯基本上只是馬斯卡邦芝士加脆片，芝士是很滑，但一杯芝士算是Tiramisu嗎？
而最右邊是用上Kahlua咖啡甜酒弄的，這個算是接近原裝，但質感也是太軟。基本上這三杯讓在下想起兩年前在中環Via Quadronno吃的Tiramisu，是很有特色和新意，但在下卻比較欣賞傳統的多層Tiramisu，那一種不同層混合的口感才是在下最愛的Tiramisu，把不同才料分開上總是覺得怪怪的。
朋友的Bread and Butter Pudding是他的至愛，但卻不是在下的那杯茶，總覺得那個質感怪怪的，結果朋友自己KO了。
還有是這個Napoleon Ginger Creme Brulee，三個元素，突出的基本上只得Ginger，很重的薑味，Napoleon的多層口感可能因為不夠厚層數少，所以沒有傳統Napoleon那一種複雜的感覺，而Creme Brulee更加是聊勝於無，太薄也不夠焦。
明顯地甜品是這店最弱的一環，所以總分就肯定是80分了，或許其他甜品會好些吧，總括來說都是一間值得一試的餐廳，喜歡品味的朋友更加要去。
更多的食評和精美照片，請到在下的BLOG「劍心．日劇回憶」
http://kenshin_jd.mysinablog.com

I usually visit the 永吉 Street store as its more accessible to me, even though that isn't impressive in many ways. One day, I walked a little further to the western end of town than I normally would and walked into this shop for some noodles,
埔魚撈麵 -
The noodles were above-average but not exceptional. It lacked a bit of eggy taste but the texture was great in that it was 'uneven' in the strands like hand made pasta. I believe this is hand-beaten still? Not certain.
The Dried Fish Floss was really good, it wasn't bitter but it was really aromatic, more so than the one at Yeung's Noodles (which I've been twice). Surprisingly it also seemed better than the 永吉 忠記. The soup was way better as well. It has a very strong flavour from the roasty 埔魚, also a bit of Shrimp Roe as well as likely chicken or pork broth taste, but all of which was overwhelmed by the fish part. I didn't mind as it was really enjoyable despite being a bit pungent and 1 dimensional as a result.

Wontons Plain -
The wontons are more prawns than pork, but the wonton skin was slightly over-boiled. It reminds me of HK style 'specialty shop' wontons in general rather than the more porky ones in lesser HK wonton noodles or the Macanese wonton shops.
Its above-average but not impressive.

Wonton Noodles -
The Soup base is slightly weaker than the one which came with above 甫魚撈麵 - this is expected but was still quite good. Usually the 撈麵 has a stronger broth - some people dip these noodles into that strong soup before consuming, but nowadays its not as 'popular' as an eating method in Hong Kong (I think?). Its not dissimilar to eating cold/hot Japanese Soba with dipping tsuyu.
The noodles in the wet soup rather than in the dry noodles dish was ok-good, it wasn't artificially too crunchy but chewy nonetheless. It lacked a bit of desired wheat or eggs taste though. Overall I still enjoyed its slightly irregular noodle strands but I like the original Mak's Noodles' noodle a bit more.

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Overall, I was initially quite shocked that the quality of the noodles, especially the 'soup base' here was so much different to the 永吉 version. I can tell because I've eaten that quite a few times and compared to my first time to here, I picked it up right away.
The shop lady actually asked me whether I liked the version here or at their other outlet and I said there was a fairly big difference. She then proceeded to tell me that even though the wontons are the same, the soup base in both shops are completely different. They use much better quality products to make the soup here, plus I also thought the noodles cooking timing is better too. The price difference between the two is also very obvious, its much more expensive at this outlet barely 500m away !!!
Overall, I must say I really enjoyed the Wonton Noodles here, especially its soup base. Its DIFFERENT from say the original Mak's and Chi Kei's and just about anything else - here, the emphasis is on the strong taste of the dried fish floss, you even get a bit of it in solid form at the bottom of the soup bowl!

Wontons: '4'
Noodles: '3.5'
Soupd: '4.5'