卓記 (Western District)

辣子

Level4

1.8K

175

讀書讀到來西環, 真也有夠誇張的, 不過也好, 可以回味一下在學時的日子。讀了一個鐘頭左右, 已覺肚餓, 決定今日要省點錢, 午餐當然要貫徹低消費原則。這邊由於起了些新住宅, 多了不少新食店, 但通常都是貴嘢, 要吃得平民, 首選卓記粥店。舊店以前已寫過, 今次就去市政大廈的熟食中心內的分店吧。想當年, 這熟食中心都為我等窮苦學生解決過不少兩餐的煩惱口架。卓記的檔口一入門口已見到, 其時只有三數人在吃。檔前無啦啦有張酸枝枱, 跟四周的膠枱椅共處頗為騎呢。要了皮蛋鹹瘦肉粥 ($9), 再加一碟叉燒腸 ($8), 算是這店的貴價食品了, 最貴的咸肉糉都只是 $10 而已。粥先到, 滾熱滾熱的, 粥底尚算軟綿濃稠, 好像吃不到有師傅幫手。皮蛋切成薄片, 該有半隻, 我吃完碗粥也吃不完成那些皮蛋。鹹瘦肉的份量也不少, 加埋大大碗粥, 未吃腸粉都已飽了一半。腸粉也要等上5 分鐘左右才有得吃, 可是上桌的時候卻是凍凍的, 我還以為是即製的啊。腸粉皮厚過我的面皮, 還隱約吃到點點酸味, 唔得囉, 好在叉燒餡夠多。雖然說不上頂級好吃, 但 $17 吃飽飽, 邊度搵?

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讀書讀到來西環, 真也有夠誇張的, 不過也好, 可以回味一下在學時的日子。讀了一個鐘頭左右, 已覺肚餓, 決定今日要省點錢, 午餐當然要貫徹低消費原則。這邊由於起了些新住宅, 多了不少新食店, 但通常都是貴嘢, 要吃得平民, 首選卓記粥店。舊店以前已寫過, 今次就去市政大廈的熟食中心內的分店吧。想當年, 這熟食中心都為我等窮苦學生解決過不少兩餐的煩惱口架。

卓記的檔口一入門口已見到, 其時只有三數人在吃。檔前無啦啦有張酸枝枱, 跟四周的膠枱椅共處頗為騎呢。
要了皮蛋鹹瘦肉粥 ($9), 再加一碟叉燒腸 ($8), 算是這店的貴價食品了, 最貴的咸肉糉都只是 $10 而已。粥先到, 滾熱滾熱的, 粥底尚算軟綿濃稠, 好像吃不到有師傅幫手。皮蛋切成薄片, 該有半隻, 我吃完碗粥也吃不完成那些皮蛋。鹹瘦肉的份量也不少, 加埋大大碗粥, 未吃腸粉都已飽了一半。腸粉也要等上5 分鐘左右才有得吃, 可是上桌的時候卻是凍凍的, 我還以為是即製的啊。腸粉皮厚過我的面皮, 還隱約吃到點點酸味, 唔得囉, 好在叉燒餡夠多。雖然說不上頂級好吃, 但 $17 吃飽飽, 邊度搵?

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$17 (Lunch)

FoodieWil

Level4

281

101

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Eating one's way through a Chinese market is a special kind of experience unlike any restaurant you go to. In the old days this involved plastic chairs and wooden tables, while diners yell across to the cooks and waitstaff on their orders, not to mention nightly specials on the wall and inexpensive beer. The streetside stalls are diminishing by the minute, many of them are now gathered in one certain floor of a building...where the lower levels are markets, upper levels are public libraries and sports centre. This one-stop change is a no-mistake improvement for many, yet the loud-crowded factor that we fancied seemed to have lost meanings now that the vendors have moved into the buildings. Among the delicacies in these places, congee/ rice porridge in the morning remains a local staple.

I have never set foot in this one before, and upon entering I recognized the familiar plastic stools and old wooden tables. I settled into one looking at the wall's menu, the one and only, pictured here. Inexpensive and possibly reminiscent of childhood memories, I ordered Rice noodle Donut roll (炸兩, $4) and Boater's Congee (艇仔粥, $8), and a Stir-fried noodles (炒麵,$4). The donut roll arrived in a foam container, as the whiff of rancid oil put off my appetite. One bite into the supposedly textbook of texture went awry into a nightmarish experiment to recall my fondest of memories. The donut was cold and has seen better days, in fact it's not even just old, it's chewy and cold. The rice sheets saved its sorry bum as they are freshly steamed and rolled, soft and silky...You bet I'd slurped up all the noodles and remained the dough sitting in the dish.

The huge disappointment of the donut roll was extinguished when the congeee arrived. Messy and rustic in style, The congee has everything a boater's congee needs -- the squid tentacles, matchsticks of pork crackling, crunchy peanuts, sprinkles of green onion and of course, the congee base itself. Oh, did I mention the big lump of medium pork mince from the bottom of the bowl? I scooped it up to reveal its raw pinkness. The practice is to toss in all the ingredients, including the pork and let the steaming congee cook the pork. All we need to do is to break apart the entire lump of mince and let the congee do the work. The congee base is rich with just plain rice and water, apparently the proportions have served it right with appropriate consistency. The contents are wonderful, except the peanuts which I promptly scooped them out. The mince eventually cooked through and the congee tasted the same way I used to have it when I was little. Now speaking of fond memories...

Stir fried noodles were dry and piled up like a small pyramid. It's more for-the-value then it is for taste. The absence of bean sprouts and a too-salty soy sauce mixture made it look darker than expected and taste blander...Come at the right time and there will be an old woman wrapping up dumplings by your side, masterfully scooping up salted duck egg yolks, mung beans and glutinous rice and wrapping it with leaves before boiling them in salted water. The environment may be crowded and noisy, but it's full of spirit with people spreading out in conversations and sharing food. It may not have the excitement of streetside parlours like it used to be, but this, is just as much fun as you can get these days.