瀰 月 屋 格 局 帶 有 少 少 博 多 的 和 風 菓 子 屋 風 味 ，滿 室 簡 樸 ，一 邊 係 普 通 的 木 枱 木 椅。另 一 邊 係 榻 榻 米 ，但 座 位 有 限 ，睇 你 好 唔 好 採 了。店 子 盡 頭 佈 置 成 70 年 代 日 本 家 庭 中 的 小 廳 模 樣 ，凡 係 有 相 機 的 都 唔 會 放 過 在 此 狂 影 一 番。Order 少 少 甜 品 放 喺 枱 ，影 出 嚟 會 更 加 好 feel！而 餐 牌 似 係 一 張 油 臘 紙 ，內 容 會 因 應 季 節 時 令 而 改 動。
泡 啤 啤 ($22) 表 面 上 佢 係 一 支 啤 酒 ，其 實 佢 係 一 支 蘋 果 汁 ，雪 得 勁 冰 凍 ，味 道 比 一 般 超 市 的 貨 色 清 甜。
瓊 脂 ($38) 係 全 店 最 好 玩 的 甜 點 ，皆 因 要 自 己 落 手 製 作 ，瓊 脂 兩 條 ，狀 似 大 菜 糕 ，跟 剛 才 提 及 的 錦 玉 一 樣 ，都 係 以 海 藻 經 過 特 別 處 理 而 成 ，咁 點 玩 法 呢？ 長 長 的 木 盒 ，吉 之 島 10 蚊 店 有 得 賣 (但 盒 身 用 膠 做 的)，叫 做 涼 粉 切 條 器。將 瓊 脂 放 入 箱 內 壓 成 條 狀 出 來。就 咁 講 當 然 無 睇 片 咁 傳 神 ，可 以 睇 睇片 吧！
Even the waitress, she's a bit like Japanese. Although she speaks Chinese (very politely and w/ smile) ..... but it's hard to understand what she was explaining in the menu.
With the environment they set, and nice presentation of food ..... their prices is really reasonable or cheap ..... only about $30/dish. A very nice experience and good for photo shoots. But not a place that I will visit often.
For locals, even though the menu is in chinese, it is quite hard to read, because the fonts are rather weird and the terminology is authentic Japanese, so unless you know your Japanese desserts, you will need an introduction from the staff, and for non-Chinese like me, I have to reply on the reviews and Openrice pictures.
Anyway the 911 is a bit Chinesey, because it contains a sweet soup, the reason I tried it was because of the Satsumaimo Chakin shibori (sweet potato twisted in a cloth).
Tofu
Daifuku is a Japanese confectionary consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans. Daifuku comes in many varieties. The most common is white-, pale green-, or pale pink-colored mochi filled with anko. These come in two sizes, one approximately the diameter of a half-dollar coin, the other palm-sized. Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Nearly all daifuku are covered in a fine layer of corn or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa powder.
However the filling in this one was green bean, and the centre was a fresh strawberry.
The tokoroten texture was like the chinese agar, but slightly firmer. It was slightly sour in taste, but the sweetness of the green tea evened it out, and the coldness of the green tea made the noodles even more icier. The green tea was kept cold with ice-cubes in the bowl.
影片
