我之前在某個平台，認識了不少人，因為志趣相投，有些人就變成朋友，雖然大家的生活圈不盡相同，但偶爾會見面聊天或吃飯，就是俗稱的「酒肉朋友」，小時候，我認為「酒肉朋友」是貶義詞，但隨著年紀漸長，發現到，或許應該要交些可以一起享受人生的「酒肉朋友」，因為不但相處下來沒負擔，還可以增廣見聞。
其中一位朋友，前陣子開了一家拉麵店，做了老闆的他，壓力想必一定巨大，不過，看到他追尋自己的夢想，也蠻欽佩他的勇氣，某天，他貼了一篇文章，需要一些人到他的店，試吃拉麵並給他意見，不是無償招待，但是可以用成本價招待，我看了一下，他的店離我住的地方算近的，於是，跟他打聲招呼，約了一天，去他的拉麵店看看。
朋友的店，主打鬼頭刀魚拉麵，聽起來，噱頭十足，至少我很少聽過台北的拉麵店，有賣鬼頭刀魚拉麵，店內裝潢走日式風格，店門口設置一部自助點餐機，很少有店家會設置自助點餐機，但是，好像已經有越來越多的店家這樣做了，例如，我之前吃的六扇門時尚湯鍋也有設置自助點餐機，廚房工作區是開放空間，客人可以看到料理是如何製作的。
當拉麵端上桌時，我第一眼便被清透的湯頭所吸引，仔細觀察，湯面浮著一層細膩的魚油光澤，散發出濃郁的海鮮香氣，第一口湯入口，可以感受到魚骨熬煮後的濃厚膠質，口感順滑且帶有甘甜，鬼頭刀魚片，口感偏軟，幾乎沒有刺，肉質多汁柔嫩，還不錯，搭配的麵條屬於細捲麵，麵體口感彈牙，恰到好處地保留了嚼勁，加上半熟溏心蛋、干貝、蔥花與海苔等配料，讓拉麵整體層次豐富多元。
因為該店還處於試營運階段，我觀察，中午用餐時段的客人並沒有很多，不過，據朋友表示，客人在穩定成長，且大多數的客人都是回頭客，客群是附近的上班族，他對拉麵店的前景，還蠻看好的，不過，我認為他的拉麵定價偏高，雖然鬼頭刀魚拉麵很特別，味道不錯，但是，我可能只會吃一次，圖個新鮮，不會想要常常吃，不管怎麼說，我還是希望朋友能創業成功，生意蒸蒸日上。
I met quite a few people on a certain platform, and since we shared similar interests, some of them became friends. Even though our daily lives are quite different, we still meet up occasionally to chat or grab a meal together—basically what people call "drinking buddies." When I was younger, I thought "drinking buddies" was kind of a negative term, but as I’ve grown older, I’ve realized that having friends to enjoy life with isn’t a bad thing at all. It’s actually pretty nice—not only is it easygoing, but you also get to broaden your horizons.
One of these friends recently opened a ramen shop. Running his own business must be really stressful, but seeing him chase his dreams is honestly pretty admirable. One day, he posted that he was looking for people to try his ramen and give him feedback—not for free, but at cost price. I checked the location and saw that it was pretty close to where I live, so I hit him up and set a date to check out his shop.
His shop specializes in opah (moonfish) ramen, which sounded really unique—I don’t think I’ve ever seen a ramen place in Taipei selling that. The interior has a Japanese-style design, and there’s a self-ordering kiosk at the entrance. Not a lot of places have these, but I’ve noticed more and more restaurants are starting to use them. For example, the last time I ate at Six Door Fashion Hot Pot, they also had a self-ordering kiosk. The kitchen is open, so customers can see how their food is being prepared.
When the ramen was served, the first thing that caught my attention was the clear broth. A thin layer of fish oil shimmered on the surface, releasing a rich seafood aroma. The first sip of the broth had that thick, collagen-rich texture from the slow-cooked fish bones—smooth and slightly sweet. The opah slices were tender and juicy, with almost no bones at all. Pretty good. The noodles were thin and curly, with a nice chewy texture—not too soft, not too firm. The toppings included a soft-boiled egg, scallops, green onions, and seaweed, adding more layers of flavor to the dish.
Since the shop was still in its trial run, I noticed that there weren’t too many customers during lunchtime. But according to my friend, business was steadily growing, and most of his customers were office workers from the area—many of them repeat customers. He seemed pretty optimistic about the future of his ramen shop. Personally, I thought the price was on the higher side. The opah ramen was definitely unique and tasted great, but it’s probably something I’d try once for the novelty rather than something I’d eat regularly. That said, I still hope his business takes off and does really well!
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溏心蛋
對 👍
看起來很讚，不過很少經過那一帶，有經過想嘗試🤤
😁