Video
6-min walk from Exit E, Prince Edward MTR Station
continue reading
Telephone
52297418
Opening Hours
Today
10:00 - 05:00
Mon - Sun
10:00 - 05:00
Above information is for reference only. Please check details with the restaurant.
深水埗牛雜大戰的最後一站，就來到了裕泰，雖然說這裏提供越式牛肉河，但還是以牛雜和牛腩作為我的首選，湯頭比之前吃的嵩記及明興味道較濃，還以為會是Pho般清爽。不過河粉真的值得一讚，除了比較油亮而不會黏在一起之外，吃起來起口感是三間最爽的，也沒有因為越式牛河的做法而用上較幼細的河粉，因為後者吃起來容易糊化，處理不好也會更細碎。牛腩選擇崩沙腩，吃得出裙邊的彈性和中間的爽嫩，處理沒有問題，牛雜職業牛腸處理得最出色，保留的肥膏也最多，但牛肺則比較韌，穩定度不是最好，但印象也算是三間中比較深刻的。The final stop in the Sham Shui Po beef offal battle is Yue Tai, known for its Vietnamese beef noodles but also excelling in beef offal and brisket. The broth is richer than expected, contrasting with the typical light Pho. The rice noodles stand out for their non-sticky texture and superior mouthfeel. The brisket, specifically the “poon sa naam,” offers a perfect balance of tenderness and chewiness. Among the offal, the tripe is exceptionally well-prepared with retained fat, though the lung is slightly tough. Despite some inconsistencies, Yue Tai leaves a lasting impression among the three establishments visited.
continue reading
大埔道牛腩牛雜店有三間，之前做咗資料蒐集，發現裕泰係最多人比好評，之前已經去過一次，覺得唔錯唔錯，今次再次去到附近，心思思諗緊會唔會試其他，食過好味，都係去返同一間吧😂同樣地，都係一碗牛雜河，同埋一碗牛腩河。不過今次牛腩河就試佢哋嘅越南湯底，越南湯底又唔少洋蔥同蔥，仲有兩片檸檬，不過感覺味道偏鹹，下次嗌返普通牛腩汁湯底吧牛雜份量很足，牛肚牛小腸牛湯牛膀，牛肚都有草肚同金錢肚。牛腩方面，肥瘦均衡，牛味濃郁。兩款都十分值得推介👍🏻
continue reading
今日放假經過太子，隻腳就不期然想走去裕泰，因為佢啲牛腩牛雜真係令你念念不忘！今次坐低，循例都問吓有冇崩沙腩？咁當然係冇啦！其實我已經習慣咗，最後都係叫肥瘦腩米，坦白講，有時覺得佢啲普通牛腩其實都唔差！冇必要崩沙腩！呢度係快靚正，坐低唔使一陣間，本牛腩就送到，而且呢度永遠都有人，貨如輪轉去形容真係冇錯，所以呢度啲牛腩嘅流轉速度真係好高，啲牛腩自然好食啲、新鮮啲！講返今日碗半肥瘦腩米，一月以往嘅好食，肯定唔係最靚嘅部位，但係師傅都滷得好好食，軟硬適中，咬落去啲牛脂，充滿着啖啖嘅牛香！正！而且我好鍾意呢度嘅辣椒油！加咗好多蒜，而且冇過多嘅調味，反而突顯咗佢嘅味道，配埋本身嘅湯同埋牛肉，真係好正！
continue reading
地方細細但都坐滿人，點餐三分鐘已經有嘢食，有嘢飲，牛雜米粉，牛腸嘅油脂香最令我回味，牛肺牛膀都好食，還有自製辣椒油，$37連凍檸茶，真係超抵👍🏻下次一定要嚟試崩沙腩，勁多人叫
continue reading
崩沙牛腩拼牛竹腸米粉（$55）凍檸檬茶（+$5）有六件崩沙腩，而且切得都算大件，肉質軟身但有咬口，肉味亦有，筋膜爽口，一整件放入口食，口感十足；牛竹腸有六舊，睇相已經見到是如何肥美（真心邪惡，但愈邪惡愈好食），牛腸衣包住滿滿嘅牛膏，正（但真係唔可以成日食）；湯底味道正常，少少油但可接受；米粉份量足。只收現金。
continue reading