山地人越南法包專門店 (Closed)

到現時為止黎過兩次、兩次既感覺都唔錯。法國包一向俾我既印象都係好韌、要用牙咬住扯出黎果隻；但呢度既包係熱、個面係超脆既、好新鮮。(回應上一篇：個包中間係軟同有水份既、相信唔係烘過龍而硊左、如果係烘過龍理應會硬到咬bunk牙)第一次同囡囡每人叫一個包、佢o的包會有個袋袋住、好方便、完全唔會食到好lea hea。第二次同囡囡叫左個蒜蓉包同一個法包兩份分、冇同佢講都竟然會幫我地切埋、非常欣賞~ (可能果時得我地兩個客)佢地蒜蓉包又係脆同熱！非常新鮮~~係自己蘇花食過最喜歡既蒜蓉包~(鵝肝就食唔出、只係見到有層野搽左響度)如果你係鐘意食脆野既人、相信呢度唔會令你失望。要改善既係...1/ 室外既檯幾多灰塵：第一去果次雖然係o岩o岩開舖、外面張檯都已經有層灰。2/ 周不時有車停正響大門口、驚o的車fer廢氣。(暫時未試過、係有心理壓力o者)3/ 張檯太多野、雜誌上上架可能會好o的。4/ 如果o的包足料o的會更好、感覺上多菜少肉。而且有次叫左個香菇法包、裡面有菇竟然仲有埋肉鬆；可能佢想送埋肉鬆我啦、但相對令香菇少左、反而唔係我想要既野...份量女仔黎講一個包肯定夠、男仔就.....6、7成啦~

近期屢見東區友人提起此店，遂應邀前住。「黑麥芽豬肉法飽」，索價三十三圓正。年青廚人笑笑談談，十分鐘左右上桌！一試，不甚了了！說實話，法飽若烘過久，定必乾、硬，十分鐘，足夠我炒料、烘飽、再沖咖啡！是故，法飽到我手中，已呈乾脆，失分。豬肉調味單調，胡椒辣味見勁道。平心而論，若能改善法飽的口感，定能以此概念橫行該區。隔鄰topping 熱狗較出色！

以下係我既食後感:1) 鮮蝦扎肉沙律 - 蝦都新鮮,味道ok,可以再食2) 豬肉+肉鬆+黑麥芽包加埋佢地特製醬料 - 豬肉marinate得好好味,材料剛好,唔會太多亦唔會過少,黑麥芽包好特別,非常好味3) 蒜蓉鵝肝多士 - 只屬一般,蒜蓉味道搶晒鵝肝既味4) 滴滴涷咖啡 - 味道唔夠濃, 只屬一般4) 青檸梳打 - 亦都係味道比較淡CONCLUSION:There's room for improvement but will definitely go back again

I love their plain baguette with pork and meat pine (肉鬆) ($33).The bread is so crispy, re-heated fresh from the oven for each order. The ingredients are so fresh (I really like the scallion)... so chewy, I kept going back since it was opened. The flavour of each ingredient (pepper, carrot, scallion, meat and the meat pine) mixes and blends in so well with each other, each time I had the baguette, it's like a unique chewing experience. It feels great to hold the bread in hand so warm and the t

$33 each bun too expensive too few meat in the bread not feel full enough after eating one also , it Lime Ice Water, $12 each, if order with sandwich , $8 very poor just water plus a small piece of lime very "plain" not worth $8crazy will not go again$41 a "small" lunch not worth

Heard that they opened a store in Australia before opening this one (i guess hence the name Aborigine )Went there this afternoon, was quite surprised about the look of the shop, the interior is very neat and stylish. One downside, the shop is a bit too small (approx 8-10 seats in total), so even though i went there at about 2:30pm, still need to wait for a while before i could get a seat. Food-wise, ordered a Chicken & Shredded Pork on a Black Malt Vietnamese Baguette (HKD33). It was quite inter

Arrived at this baguette house, previously Toppings, was amazed how it had been redecorated.It looks very green like a health shop, with pretty displays, and cute little bottles of their own branded fish sauce (not for retail).Anyway ordered the Vietnamese sausage and prawn salad, and the baguette with abalone mushrooms to takeaway.After a long journey home of bumps and humps, I was very surprised the baguette was still intact and the fillings had not fallen out.For the salad, I was given three

琴日下午與bb一起找食~記得早前於『飲食男女』見佢介紹熱狗店一間叫做Toppings的可以自助加10款toppings~價錢都只係$27起~ 好抵食^^去到跑台山...點知去錯左佢地舊鋪位置>.<就係呢間『山地人』→一間新開gei越式法包店~只好叫了一個兩人吃來試一試~哈哈~ 點知又幾好食wo^^d味道幾特別~包款有3→原味、竹炭、燕麥材料可4選2→豬肉、雞肉、肉鬆、香菇我們選了雞肉+肉鬆+竹炭包~ 加埋特製醬料幾好味啊^^healthy choice!之後仲order多杯青檸冰~~原價$12，跟餐$8ok啦~ 不太特別~下次可以試試佢所謂gei越式咖啡^o^坐坐下... 個侍應哥哥突然話請我地試下蒜蓉鵝肝多士wo ($18一客)哈哈~ 好lucky啊^^ 好有蒜蓉味~ 不過鵝肝味就... 好似食唔出>.<service都幾好~ 兩個侍應哥哥仲問我地d野好唔好食~ 介紹d朋友仔去tim^^不過鋪面細左d... 只得一兩個座位>.< 外賣可能較好呢~*$41結帳~

近月天后區的越南餐店簡直始雨後春筍, 這家山地人也是戰團的其中一份子。有別於其他越南菜館, 這裡專造越南法包, 該可說是添記的港島版 (雖然正牌添記我也未去過, 無從比較)。這鋪位是以前 Toppings 的位置, 店子沿用舊 Toppings 的格局，但裝修換成白綠二色，仍有一張吧枱, 另加一桌二人木枱椅，座位多了些, 也清新開揚得多。第一次來, 好像還沒有什麼顧客, 所以買外賣。先試招牌貨 - 越南法式麵包 ($33) 。先挑麵包, 共有三款, 我選了傳統法包，另有黑炭和黑麥芽法包選擇。餡料有四種, 這次挑了豬肉，還有雞肉肉鬆和香菇的呢。法包的配料就有扎肉、越南酸菜和鵝肝醬等。趁有特價, 加 $8 要凍青檸水（原價 $12）。關於法包，下文 FoodieWil 君已介紹得相當詳細，不贅了。雖然我不是即食，法包仍保持香脆的口感，裡面的豬肉，口味像燒肉，充滿胡椒粉味，好辣！所以鵝肝醬也不太吃得出味道來。不食得辣的人可能會受不了喔。配菜酸甜爽脆，但也敵不過胡椒汁醬的辣味！青檸水正好解辣，之不過青檸＋梳打也很難有什麼特別吧。自從吃過第一次，從此就不能自拔，過了幾天又來了。今次特地為市面罕見

Name a signature of Vietnamese cuisine, most of us will tell you the Pho, or the pho, and more pho. While most can name the typical beef noodle soup, few of them remember that the most recognized Vietnamese signature is really, the Banh Mi, or Vietnamese Baguette Sandwich. Banh Mi is a popular snack/ meal item in Vietnam and also in every other countries where Vietnamese cuisines fluorish. The problem is, why not in Hong Kong. I wondered whether it's the fact that HK-ers do not have a thing for