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2022-03-05
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這家在鰂魚涌的肉骨茶專門店很特別, 除了只在午市開門, 在兩年前疫情開始時, 它就暫停營業, 還以為只是停業個多星期, 怎知一停就停了年多, 還以為它結業了. 見到其再次營業相當高興, 還是老闆one man band處理選材, 烹調及待應的工作, 菜式還是獨沽三味, 就是肉骨茶, 喇沙和怡保雞.肉骨茶是馬拉風味, 深色而充滿藥材香味, 相比星加坡的胡椒風味更合我心. 湯頭甘而不苦, 沒有其他雜味, 如蒜頭及鼓油味, 喝起來身體暖暖的, 當然不會是”習爺爺的溫暖一下子傳遞到全身”吧! 這自然得多就是.這裡的原塊軟骨夠大塊, 和湯分開上碟的做法可以吃到肉的原香, 以及浸過湯汁的味道, 雖然如此大塊, 但肉質依然夠稔, 沒有一卻分是韌而柴口. 黑豉油加配辣椒辣勁比一般的強, 除了用來點肉塊外, 用來拌飯也相當不錯.The Soupaholic is famous for her Malay style Bak Kut Teh. The Bak Kut Teh is the Chinese herbal soup with pork ribs. Singapore style is with
肉骨茶是馬拉風味, 深色而充滿藥材香味, 相比星加坡的胡椒風味更合我心. 湯頭甘而不苦, 沒有其他雜味, 如蒜頭及鼓油味, 喝起來身體暖暖的, 當然不會是”習爺爺的溫暖一下子傳遞到全身”吧! 這自然得多就是.
這裡的原塊軟骨夠大塊, 和湯分開上碟的做法可以吃到肉的原香, 以及浸過湯汁的味道, 雖然如此大塊, 但肉質依然夠稔, 沒有一卻分是韌而柴口. 黑豉油加配辣椒辣勁比一般的強, 除了用來點肉塊外, 用來拌飯也相當不錯.
The Soupaholic is famous for her Malay style Bak Kut Teh. The Bak Kut Teh is the Chinese herbal soup with pork ribs. Singapore style is with pepper and garlic while Malay style is mainly with Chinese herbal and soy sauce. The soup here is aromatic and not bitter at all while the ribs are soft in texture. During the pandemic it has temporary closed for more than years and it has just re-opened recently. So lucky to have such traditional taste.
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