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2021-11-04
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適逢萬聖節，約咗大班朋友去慶祝一番，趁未齊人就同兩個朋友喺尖咀嘴附近醫下肚，而食串燒就啱晒了。一坐低伙記就送上椰菜沙律醬等作為迎賓小食，等串燒上菜時無咁單調，唔錯。凍日本蕃茄配柚子汁：冰凍蕃茄加上柚子醬汁，酸酸甜甜十分清爽，作為前菜夠醒胃。燒五花腩＆蔥燒牛舌：燒五花腩上邊有黑椒仲有少少韓式梅醬調味，少少辛辣令肥瘦層次分明嘅腩肉更惹味。牛舌夠厚身所以食落又唔乾鞋，細蔥香味十足，令牛舌更好味。芝士流心蛋大啡菇：感覺呢道菜都幾考功夫，溫泉蛋半熟之餘啡菇仲保持濕潤，切開熱辣辣又拉絲，賣相加晒分。本身雞蛋無乜味，但配上啡菇同芝士，三種味道混合令味道變得好濃郁又滑溜。灑上少少七味粉風味更佳。煙肉荔枝卷＆豚肉芝士卷：煙肉平時人人都覺得佢油淋淋，女仔對佢又好抗拒。但入邊夾粒清甜既荔枝，就成個感覺唔同晒，油膩感大減之餘，仲襯托出煙肉嘅咸香。相比之下豚肉芝士卷就HEAVY咗啲，但好在半溶芝士味道討好，算係加返少少分。 燒鴨舌&雞胸軟骨&雞屁股：鴨舌同雞胸軟骨都係串燒店常客，味道有保證。但雞屁股就真係喺香港十分少見，油香中帶些少羶味幾過癮。雞胸軟骨有些少七味粉喺上邊，辣辣地仲有啲軟骨咬下用黎佐酒就最夾啦，但
一坐低伙記就送上椰菜沙律醬等作為迎賓小食，等串燒上菜時無咁單調，唔錯。
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