| Restaurant: | Tin Hau Station Hong Kong Noodles |
|---|---|
| Info: |
To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.
For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
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鋪位面積很細，撇除了一個非常細小、類似茶餐廳水吧的廚房之外，餘下的空間就僅僅足夠擺放五至六張四人小餐枱；空間還要非常擠迫，餐枱之間只勉強容許一個人側身穿過。雖然小店聲稱主打清湯牛腩，但餐牌上還有牛肚、牛筋，甚至炸雞翼、炸排骨、菜肉雲吞其他選擇。
如果只要求普通牛腩河粉，只要 $41；指明要崩沙腩、坑腩或者爽腩，就要加 $6，再轉伊麵就要加多$2。結果，清湯爽腩伊麵（$49）就要 $49 了。見到牛骨牛腩清湯的顔色，已經覺得唔會好飲。試一啖，果然入口肥膩，最大問題是冇牛味、很清淡；同之前食過的多間清湯牛腩店比較，最差就是今次。牛爽腩並非最多筋膜位置，軟膏軟膜比例偏少，但就多了一層薄薄的軟牛腩肉，都算好食；但湯底實在太差，完全忽略了清湯牛腩的重點。
台灣紅燒牛肉湯底的牛三寶麵就經常食，港式清湯牛三寶河粉（$55）就未見過。牛筋本身冇味；牛肚是內臟，本身還有些少臊味。所以，兩種食材一般配搭濃郁調味烹調，例如：台式紅燒或潮式滷水；清湯是第一次食。
腩汁蘿蔔（$15）很腍，但腍得太過份；連一丁點蘿蔔應該有的爽滑質感都完全消失，唔好食。小店只係清湯牛腩店，所謂腩汁，其實只是牛肉清湯炆蘿蔔；但由於牛骨牛肉清湯味道太淡，所以蘿蔔亦只有本身味道，沒有預期中的肉鮮，甚至乎覺得甜得太過分，有點假。
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