01
招牌故事Our Story
SPIRIT OF THE WOK · 火候與辣
新記的名聲，由一粒粒辣魚蛋建立起。大小辣椒乾與指天椒粉，加上磨豉醬、沙嗲醬、蒜蓉、薑與咖喱，一鑊鑊炒勻——辣汁才夠香、夠鑊氣。試食報道形容新記「足料」，重口味的朋友必定喜愛。
Our name was built on one thing: the spicy fish balls. Dried chillies and bird's-eye chilli powder, wok-fried with bean paste, satay sauce, garlic, ginger and curry — that is the aroma you can smell from the end of Tang Lung Street.
車仔麵是香港人的街頭記憶：一格一格煮食格，魚蛋、豬皮、豬紅、蘿蔔各安其位，自選配料、自調辣度。在登龍街食街，新記屹立超過十年，仍在同一位置，仍是同一味道。
Cart noodles are a Hong Kong street memory: pick your toppings, pick your noodles, mix your heat. On Tang Lung Street, Sun Kee has held the same corner for over a decade — same spot, same taste.
「這碗車仔麵的重點在於它的湯底……極其地道，非常濃郁。」—— OpenRice 食評
"Deeply authentic, rich and full-flavoured broth — this is what a cart noodle should taste like." — OpenRice review