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2022-09-07
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一般星期五六日都唔敢去打搞呢間店,基於舖面得一層冇閣仔,就得地下嗰五六張4人枱,郁吓就爆。係見今日平日加前後唔係咩假期,透過門口見難得7點都仲有一張4人枱剩。一般潮州打冷侍應都粗氣似行走漿糊歷盡風浪造型,呢間啲侍應反而成個文職樣,陰聲細氣又細心。嚟得打冷定必整碟鵝乜鵝物。揀咗碟三拼:鵝片、鵝腸、墨魚。頗失望,鵝片真係唔夠鹵水味,鵝肉味亦偏淡,鵝腸好少少,用咗瘦鵝腸,反正本身都冇咩味容易索汁,吸收完啲唔夠味鹵水叫做剛好。牆壁上嘅「沙嗲牛肉炒河(加蛋兜亂)」,吃感反而似瑞士汁炒,同照片還原度極高,係其中有條菜心發黃都照揼落去炒有啲煞風景。好耐之前都有講過街市已好難搵到筍殼魚嘅蹤影,而且係本人對母親之回憶(n年前佢間中就鍾意買條返家薑蔥豉油蒸而令到對蒸魚耍手嘅我居然趨之若鶩),所以一見到有中菜館有,哪怕係油浸油炸,都會自動盲目去點。今鋪筍殼係炸到炸魚皮嘅脆度,連魚唇、下巴都可咬碎。筍殼魚本身味淡,勝在肉細嫩,細皮白肉、小巧,唔會差得過洋人嘅炸魚。N年前會膽粗粗喺路邊大排檔拆螄蚶食,多數都係煮水燙過幾十秒。依家類似韓式生醃實屬首次。網上搜過,整法似乎屬於「醉螄蚶」,侍應遞完螄蚶同一個紅色鉗就立
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