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2016-07-12
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唔經唔覺都食左大班樓好幾年,由佢唔係米芝蓮食到佢係米芝蓮再食到佢又唔係米芝蓮,又再,原來佢舊年又入番米芝蓮。龍井菊花煙燻乳鴿,呢個乳鴿最正嘅就係煙燻味極濃,配有淡淡嘅龍井同埋菊花香,味道係就係幾好喇,不過鴿肉偏鞋。酥炸蟹肉香菇盒每個$55,呢個係今次既新嘗試,不過徹底失敗,首先係溫度微暖,炸嘢唔夠熱係死罪,入面搵唔到幾多蟹肉,個炸漿嘅比例亦都太多。雞油花雕蒸花蟹配陳村粉,幾乎每次必嗌嘅菜式,陳村粉索曬雞油花雕同蟹既鮮味,其實大家都淨係為咗佢個陳村粉㗎咋,不過當然,佢個蟹都係靚嘅。十八味豉油雞,第一次帶婆婆嚟食佢對呢個雞讚不絕口,佢話除咗好味之外,主要原因係上檯嘅時候啲雞都仲係辣口嘅,不過今次只係淨返微溫,味道亦都大失水準,無以前咁好食喇。話梅肉桂糖醋排骨每支$60,鍾意佢啲排骨輕輕走過油,糖醋汁嘅味道亦都拿捏得啱啱好,不過唔覺意睇番其他 blogger 嘅食評,原來2012年嘅時候佢只係賣30蚊一支,四年後既今日足足加左一個 double,我明白四年係一個唔短嘅時間,不過60蚊一支骨又未免太過喇。九層塔辣椒膏炒蜆,呢味炒蜆都係幾乎每次必嗌,九層塔再加上辣椒膏嘅香味,配搭創新,出面真係食
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從佢跌哂 watt 嘅豉油雞同埋靜悄悄起革命嘅價錢,我諗我短期內都唔會再嚟喇。
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