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2022-10-26
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縱然有標榜「蒸氣火鍋」,唯當晚九成客也是小菜選項,甚至,久坐後,聽到鄰枱卡位——唯一一張火鍋枱(亦非蒸氣火鍋)之客人打落有點躁底,向老闆娘投訴火鍋配料遲遲未到,又發出不清理髒碟之碎碎唸。「虎皮椒炒生腸」$98,配搭少見,而此虎皮椒剛好辣度屬小辣,不負擔,生腸份量好足,有薄身轉彎位亦有厚身腸頭,腸頭亦煮得爽口易嚼,味道豉椒辣味,醒醒目目。幾乎每枱總有鍋「乾煸」。原來是侍應一手捧砂煲、一手拿菜餚,上枱時將菜餚全數倒進已燒熱的砂鍋,以不銹剛匙快速拌勻,使之二度衍生鑊氣。於是,「砂煲蒜頭生啫清遠雞」$138裏面的蔥段、芫荽在面前剛好炒熟,味亦剛好吊出滲滿疑似美極味的半隻雞份量的雞件。又是另一味內臟:「杞子豬膶浸勝瓜」$88。先夾豬膶,共六大片,時間拿捏準繩,煮得剛剛熟,不腥彈牙豬膶味濃,反而是個別勝瓜件切得太大件,熟與不熟腍與不腍之間徘徊(也還是能咬開)配頗大量切片雞髀菇,少量杞子。河粉午市用畢,「乾炒牛河」$68經主客同意下以烏冬代之。出來效果有點似淡味版上海粗炒,以此價錢來說相對大碟抵食。見幾張鄰枱炒起之薑蔥蟹、椒鹽瀨尿蝦顏值相當高,於是加單後者,有行路突然跣低感覺。每隻中至大size瀨尿
$98
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$138
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$138
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$138
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$88
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$68
30 views
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$256
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$256
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$256
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雖非打邊爐,但又砂煲又辣又炸促使要了一渣「竹蔗茅根熟米蘿蔔水」$35,聲稱自家鮮煲,瓶身坦蕩蕩見到用料,算是頗具誠意,不太甜少潤,至少吃完整餐煎炒熱氣也沒喉痛。
$35
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