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2020-02-27
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又係一年一次嘅金山聚會, 店內的裝飾, 顧客或者位處嘅街道,每次來都感覺到嘅江湖味道, 但這店有的也是老江湖吧! 我們也是往常的9點半之後, 而現在似乎流行開早飯,早食早散的飯局, 是夜都係叫返平時叫嗰幾味, 乳鴿保持水準, 薑蔥蠔煲仔上, 感覺油膩咗少少, 幸好份量也不大, 只有人頭份量, 炒麵賣相麻麻但穩打穩紮, 炒田雞都可以咁啦, 呢度個花甲係工廠式生產所以好穩陣, 每次只係轉下大蜆呀之類嘅野, 調味每次都一樣, 集濃鮮味一身嘅菜式,另一個生汁芝麻蝦餅係傳統港式小吃蝦多士嘅變奏版, 不過自己靚仔時從來無食過蝦多士, 邊會咁奢華出街食飯呀, 這裡做得比較粗豪嗰隻, 最後來嘅炸大腸唔怕脂肪嘅就叫啦, 總結係碟頭細但無加價, 自然現象,
另一個生汁芝麻蝦餅係傳統港式小吃蝦多士嘅變奏版, 不過自己靚仔時從來無食過蝦多士, 邊會咁奢華出街食飯呀, 這裡做得比較粗豪嗰隻, 最後來嘅炸大腸唔怕脂肪嘅就叫啦, 總結係碟頭細但無加價, 自然現象,
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