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2023-09-29
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餐廳以香港大排檔為主題，好有懷舊味道，但食物方面就用新派方法烹製熟識的菜式，舒服嘅環境品嚐香港地道美食，就算外區人都要嚟試吓。◇ 原條燒慢煮牛肋骨原條牛肋骨起晒肉一片片，用慢煮方法之後再燒，保留肉質嫩滑之餘表面香口，秘製醬汁令牛肉味更特出◇ 奇趣脆皮豬手這碟特色菜非常抵食，豬手超級大份，豬皮不單只脆，仲要係薄身，非常少見，皮下嗰層脂肪唔覺油膩，而底層豬肉肉質嫩滑，味道濃厚鹹香，是必食◇ 腿茸菜膽雞選用三黃雞，肉質特別鮮嫩香滑，而醬汁或者茨汁係用金華火腿調製，味道又特別香濃，雖然只有半隻雞，但份量甚至足夠4人◇ 甲羅燒伴蝦多士比一般蝦多士出色嘅係伴以甲羅燒嘅蟹肉蟹膏，又蝦又蟹，雙重鮮味，另外一讚嘅係件蝦多士超級大件，多士亦超級酥脆◇ 蟹肉菠菜豆腐盒咬開豆腐係綠色唔係白色，因為釀咗菠菜，令味道冇咁單調，豆腐表面炸香，淋上用蟹肉做嘅茨汁，鮮甜滑溜
◇ 原條燒慢煮牛肋骨
原條牛肋骨起晒肉一片片，用慢煮方法之後再燒，保留肉質嫩滑之餘表面香口，秘製醬汁令牛肉味更特出
◇ 奇趣脆皮豬手
這碟特色菜非常抵食，豬手超級大份，豬皮不單只脆，仲要係薄身，非常少見，皮下嗰層脂肪唔覺油膩，而底層豬肉肉質嫩滑，味道濃厚鹹香，是必食
◇ 腿茸菜膽雞
選用三黃雞，肉質特別鮮嫩香滑，而醬汁或者茨汁係用金華火腿調製，味道又特別香濃，雖然只有半隻雞，但份量甚至足夠4人
◇ 甲羅燒伴蝦多士
比一般蝦多士出色嘅係伴以甲羅燒嘅蟹肉蟹膏，又蝦又蟹，雙重鮮味，另外一讚嘅係件蝦多士超級大件，多士亦超級酥脆
◇ 蟹肉菠菜豆腐盒
咬開豆腐係綠色唔係白色，因為釀咗菠菜，令味道冇咁單調，豆腐表面炸香，淋上用蟹肉做嘅茨汁，鮮甜滑溜
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