勝王 — Restaurant in Zhongshan District

勝王⠀ Japanese Ramen shop⠀ ⠀ Definitely one of the best ramen in Taipei, and entire Taiwan as well. If you’re seeking an authentic ramen shop, this is definitely one of the place that you should go for. By authentic - I mean the taste of the ramen, the minimal seating of the shop, the minimal talking of the shop owner, hahaha. Well, that’s to ensure that the shop owner are extremely professional in every single ramen bowl that they serve to their customers.⠀ ⠀ Make sure you’re there earlier, as there will be crowd even before the opening hour of the shop (I was completely surprised when there’s crowd at 4.45PM (before the opening hour of 5PM). The ordering is via the machine next to the entrance, and there’s few type of ramens to chose from. Once you done the payment, just grab any empty seat Another thing is that you’ll get to see 2 written notes on the table too - One saying that please keep your advice/opinion to yourself, another one saying that please be attentive to your ramen and don’t be busy playing with your handphones. HAHAHA. Simply saying that this is a straight forward ramen shop with purpose of serving ramen, and please focus on eating your ramen. Therefore, honestly speaking, you’ll see that this time, my video focuses less on the ramen, and pretty short, as I’m busy eating my ramen!⠀ ⠀ 📝Ordered「八幡屋七味胡麻擔擔麵」 (Hachimanya Dan Dan Noodles) with side order of 燻豬梅花叉燒 (Smoked Pork Char Siew) and 大海瓜子 (Clam) - Awesomely good. First would be the broth - having peanut flavor, the broth is thick and delicious to every sip of it. Not overly sour (like most of the ramen broth), you won't feel thirsty even you finish the entire broth (which I did, hahaha). Second would be the ramen noodles - more toward soft side (even though my own preference is harder texture), it feels bouncy and soaked well with the broth. You can see the alarm clock indicating every batch of noodle is cooked exactly 2m30s. Lastly would be the pork char siew. More towards lean meat, the char siew is cooked well and easy to bite due to its tenderness.⠀ ⠀ Do take note that you can have 1 extra order of thin noodles, at free of cost. So, remember not to finish off your broth immediately, and enjoy this additional ramen. I'm super sure you'll order it, as it's just too good to eat with the...

I had the oyster chicken paitan ramen, which, despite the name, had a layered broth that felt closer to tonkotsu-fish hybrid than pure chicken. Deep, savory, and rich without being greasy. The oysters were more of a garnish in flavor than a highlight, but the broth and toppings came together in a thoughtful way. The ramen came with two kinds of char siu—a thin, smoky ham-style slice and a thicker, more traditional cut. Both were excellent, but the smoked one had a flavor I still think about.

Also ordered the black vinegar kakuni, which reminded me of red-braised pork with a tart finish—melt-in-your-mouth texture, rich but not overly oily. Paired especially well with their finer noodles.

The store has a lot of rules clearly posted out front—perhaps a bit much, but they do keep things running smoothly. That said, the menu can run out fast, especially on weekends. I went on a Sunday night and found several popular items already sold out.

If you’re planning to visit, come early, and definitely add a seasoned egg—it’s perfectly done, soft and silky inside. And if you’re a fan of char siu, this place will likely stay with you long after...

2020/9/13、9/17 N訪 上星期天中午沒點到王董蘑菇和牛那款，星期四看到又有另一款王董，下班就去報到了。星期四大約5:45到，前面也排了10幾個，其實很擔心又賣完了，還好運氣不錯，有點到😅

2020/9/13 柚子七味醋橘雞清湯（手揉麵）+烤牛胸肉+烤牛肉

星期天的醋橘清雞湯這款是是第2次吃，不過這次又有手揉麵可以選擇，整個搭配起來，自己是比較喜歡的。2種和牛肉老實說我用眼睛看還真的看不出來哪個是牛胸肉😅但兩種牛肉在嘴裡一直咀嚼，肉香蠻不錯的，越嚼越香，讓我聯想到鬼金棒特製和牛沾麵的那幾片牛肉（牛肉味更喜歡）

2020/9/17 生薑醋橘風味澳洲和牛魚介（手揉麵）+烤牛肉*2+角煮

星期四的生薑醋橘風味澳洲和牛魚介這碗整體吃起來也很順口，但我自己的感覺是湯頭的牛肉味對我來說比較沒那麼明顯。

幾種燉煮得很透的牛肉都很有牛肉味，吃到最後一塊牛肉的時候才發現那2塊生薑的好處，很解膩，也讓嘴巴的味道轉換一下，蠻巧妙的。

另外，牛胸肉雖然賣完了，但今天加點的另一款烤牛肉，切的比上次厚，也比較大片（但片數比較少，公克數應該是一樣的，別誤會）⋯吃起來的口感我覺得更好吃，一大片一口塞，在嘴巴裡面滿滿的牛肉香牛脂香，只能說⋯早知道再多點2份。（把角煮換掉，哈哈，角煮也是很好吃啦！只是更愛牛肉😂）

手揉麵或許不像一般拉麵，特別是細麵，富有齒切感，但勝王他們家的手揉麵咬起來Q彈Q彈的，帶清湯吃會骨溜骨溜的很滑順，是我自己特別喜歡的一個點。以我自己吃的感覺，這個手揉麵如果經過冰鎮，做成冷麵，應該在保有原本的滑順感之外，還會拉高不少麵條的勁道，會非常彈牙☺️😃

2020/1/8 N訪

鴨肉油封叉燒鴨清湯蕎麥+瑪莎拉牛舌

嗯，有鴨又有牛， 兩樣我都喜歡，只好乖乖排隊 今天晚上的風吹過來，還真的有點冷🙄️🙄️

牛舌先上桌，用了和角煮一樣假掰的食器， 好有厚度的牛舌、燉得好軟好軟， 微微的辣，大口吃下一口，飽嘴、舒服！

接著是麵， 今天的湯溫就讓我覺得很棒， 燙口的好喝！ 不過，其實麵一上桌， 第一眼看到的是加入蕎麥後的手揉麵， 我覺得是比原本的手揉麵再軟一點， 但吸湯的能力感覺比較好， 吃起來的滑順感也更好，很骨溜

油封的鴨叉燒，口感不錯， 但對我來說，鴨肉的肉汁肉味少了一些

2020/1/4 再訪

德島醋橘柚子七味薩索雞清湯蕎麥+黑醋角煮

中午下課順路吃個麵，今天的湯溫稍差， 我覺得微微溫，可惜 手揉麵仍然Q彈， 疑？？不是改蕎麥？ 我會不會餓昏了，點餐機按錯了😅😅 角煮，就是好吃😋 再者，盛裝角煮的食器走假掰路線， 整個檔次又往上跳了好幾階。

2019/11/6 N訪 牛肚麵 配置手揉麵+豬叉燒

一入口紅燒帶點近似微微麻辣鍋湯頭的鹹香， 舒服，尢其是這種微涼的天氣 唯中後段之後湯溫下降多少影響順口度， 有點可惜

牛肚保有口感，口味也燉得不錯， 2片讓人有些意猶未盡

手揉麵的口感Q勁十足， 或許不如細麵的掛湯能力， 但不影響我對這款麵的喜好

2019/8/2 肉骨茶清湯拉麵+牛胸肉

一直想來吃這款，還好這段時間一直有

結論： 1 最喜歡的是那2片加點的牛胸肉，我覺得比以前的粗鹽牛肉還好吃很多，吃完還想再吃😋

2 肉骨茶不是我想像中的那個味道，我以為會像是在新加坡的松發吃到的那種味道😆 但也不會説不好吃（因為我還是吃到見底了 哈）只是跟預期的味道不一樣⋯⋯手揉麵的部分，我覺得真的很好吃，可能個人偏好粗的、有Q勁、又沽溜的麵條

今天我吃的這碗麵有1個缺點湯有點溫，我第一次在勝王喝到不燙口的湯

2019/4/13 N訪 干貝鹽味烤蕃茄牛肉麵

又是一個下了課想吃麵的中午，然後不知不覺就走到店門口了😝😝

今天這款麵最大的驚喜應該就是麵本身了👍 我在用筷子夾它的時候就已經感受到麵的Q彈感、滑順感，也已經產生了入口那一瞬間應該會是什麼口感的預期😝😝如果要找一個實際的東西來形容，幫助别人了解，大概是做成寬扁型的讚歧烏龍麵😋😋😋，或是隔壁鬼神棒的沾麵做成寬版再去掉鹼水味😂😂 總之，非常Q、非常滑，是今年吃到，以麵條本身來說，最喜歡的一款。

湯頭清澈，喝第一口的時候我有感覺到牛肉味，不過我有點不太確定是湯頭本身，還是旁邊的牛肉的肉汁跑到湯裡面造成的⋯但以那麼清澈的湯色來猜測的話，湯頭應該不是牛骨湯的機率高些

配料的部分都不錯吃，無論是牛肉（或可以說牛腩）、烤蕃茄、豬肉叉燒（其實在這碗麵，這片叉燒不放也無傷大雅😅）硬要嚴格挑剔的話，其實牛肉跟湯頭的搭配並不是100%，可能因為不是牛骨湯，但又不完全是，我說不上來😅

整個來説，這款拉麵最後呈現的結果算很好，再從另一個角落來看，過往勝王的拉麵，吃完我大概覺得不會餓、但沒有到飽⋯因為我食量不大，吃拉麵不會加麵（連勝王的份量也不會😂😂）

今天這碗我全部吃完是有點飽😆

2019/3/23 N訪 薩索雞湯拉麵🍜

簡單還是最令自己舒服自在的

2018/12/15再訪 勝王

雞湯鴨肉塩味拉麵+粗鹽醃牛肉

今天不知道什麼原因，這時間來第一次看到那麼多人，隔壁也排長長😅😅

本來設定要吃一次濃湯系(我清湯淡麗系控😆 結果看到鴨肉2個字就完全忘記原本的設定...