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2017-08-31
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平時食飯總係離唔開中西日韓料理,食到有啲悶。但今次經朋友介紹再打電話黎訂枱前後等左個幾兩個星期,為嘅就係一嚐呢間私房菜嘅滋味。黎過觀塘揾食好幾次,所以啲工廠大廈嘅路都幾熟唔難揾榮哥嘅位置。一入門口就見到係十幾盆嘅水耕蔬菜,格局開揚而且地方夠大,坐落幾鬆動。因為菜式訂位時已傾好左所以就座無耐就已經可以起菜。先黎頭盤係沙律,木耳同紫薯淮山。沙律菜食落清新爽脆應該係門口見到嘅自家製蔬菜所做出黎,配上酸香芝麻醬環保有益。甘甜紫薯同淮山因為灑上芝麻花生粉食落唔會咁單調。而黑木耳伴上濃香麻油佢微酸爽脆口感係近排幾鐘意食嘅一樣食物,加上高纖之餘又低卡好適合我呢啲成日唔返屋企食嘅人。之後係流心蛋配茄子,蛋香之中帶點煙燻味更引起食慾。醬汁味道略甜而茄子外面包住薄薄一層炸衣增加左軟腍茄肉嘅口感,兩者結合出黎幾惹味。食完前菜就係燉湯了。同樣以瘦肉螺頭作基底,但呢度以哈密瓜入饌令燉湯更清甜順口。唔知係咪水果嘅作用,平時會煲到柴嘅瘦肉好腍,所以同朋友連湯渣都清埋佢。蒸蛋好滑溜,蝦球爽口彈牙而佢表面嗰層茨汁充分補足左蛋嘅味道再混和炸薑絲味道更好。米通平時都係做零食多,呢個配上士多啤朵醬黎食都幾創新。豬扒本身好鬆化
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