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2023-10-31
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疏乎厘班戟在香港的熱潮也接近走到尾聲, 就算是這家第一家從日本打入香港的店家, 也無可避免要接受客人冷清的經歷, 無他, 通關後我拿着香港店一般的價錢, 可以吃到比香港店更好質素的同類食物, 試問有誰願意繼續留港消費. 以原味為例, 見證着價錢由不用$100升到接近$120, 在日本多吃幾個, 連機票也可以省下來. 雖說如此, 這店的水準依然是全香港最高的, 就算是同一家為例, 最好的依然是這家, 而最參差的沙田店也逃不過結業的厄運. 說回其疏乎厘班戟, 就是蛋香夠, 外皮Q彈, 內裏鬆軟而Flurry, 但不會完全只有空氣, 這些平衡看似簡單, 但做起來在香港並不容易. 另外我最愛的當然是其忌廉, 不只是死甜, 而是甜中有奶香, 口感如絲般順滑, 伴起來將班戟裏面的空間填滿, 又是另一種吃法和享受. The souffle pancake trend in Hong Kong is fading, even for the first Japanese shop in the city. People prefer better quality food at lower price
The souffle pancake trend in Hong Kong is fading, even for the first Japanese shop in the city. People prefer better quality food at lower prices, making it difficult for businesses to thrive. Prices have risen, while in Japan, one can enjoy the same food and save on airfare. Despite this, the shop remains the best in Hong Kong, with its perfectly balanced pancakes: fragrant, crispy, and fluffy. The cream is a favorite, not overly sweet but with a creamy taste. The experience is enjoyable, but the declining interest in Hong Kong's souffle pancakes is undeniable.
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