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Usually we have stir fried rice noodles in Cha Chaan Teng, but Ming made it special by switching to macaroni and spaghetti. The sauce is the old good fashioned HK signature Swiss savoury soy sauce. Each pasta was thoroughly coated with this brown sauce and heavy tasters would love that. Stir fried macaroni was mixed with diced red sausages; stir fried spaghetti was mixed with pork neck. Both were similarly taste-wise, full of wok hei. I personally preferred the pork neck spaghetti cos I’m a fan of pork collar.
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最近去咗肥仔銘，佢個沙嗲同炒通粉係出名既，今日試咗佢哋嘅干炒粒粒通粉，整體體驗都幾不錯！！！干炒粒粒通粉炒得幾均勻，通粉有得炒，估唔到佢咁好味。但重口味同偏油，適合喜歡濃味嘅食客。雖然配料係紅腸，火腿既簡單食材，但搭配得幾好，整體味道唔錯！！！呢間店嘅座位數量唔算多，午餐時間人流比較大，經常需要等位！！！總括黎講，肥仔銘嘅干炒粒粒通粉係一個值得嘗試嘅選擇，雖然人多座位少，但。如果你鐘意重口味嘅炒粉，呢度可以考慮一下！！！
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