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2014-11-10
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必食推介：猪蹄肉（韩式猪手）、烧牛仔骨、芝士海鲜年糕7/10 plates emptied!万圣节的夜晚，我们并没有去兰桂坊凑热闹，而是来到尖沙咀这家韩国人开的韩国菜馆慰劳一下我们的五脏庙。首先很值得称赞的，是这里的WIFI速度挺快的，用餐的过程中Lorling可以迅速地把食物的照片放上网。其次，这里的服务态度很好，我们坐渡轮去的所以一开始找不到餐厅所在，打电话去问，Reception的女孩非常耐心地解释了两次，而且给的指示也清晰。每一次伸手，总能看到他们的笑容，餐厅的整体氛围也让人很自由放松。Halloween night, the Gang did not go for the extravaganza celebration partying near the LKF area of Hong Kong but rather we decided to pay this glaring little Korean restaurant at the hub of Tsim Sha Tsui a visit. Relatively spacious and uptown ambie
7/10 plates emptied!
[Written by Gobay in Chinese, Carly in English]
万圣节的夜晚，我们并没有去兰桂坊凑热闹，而是来到尖沙咀这家韩国人开的韩国菜馆慰劳一下我们的五脏庙。首先很值得称赞的，是这里的WIFI速度挺快的，用餐的过程中Lorling可以迅速地把食物的照片放上网。其次，这里的服务态度很好，我们坐渡轮去的所以一开始找不到餐厅所在，打电话去问，Reception的女孩非常耐心地解释了两次，而且给的指示也清晰。每一次伸手，总能看到他们的笑容，餐厅的整体氛围也让人很自由放松。
Halloween night, the Gang did not go for the extravaganza celebration partying near the LKF area of Hong Kong but rather we decided to pay this glaring little Korean restaurant at the hub of Tsim Sha Tsui a visit. Relatively spacious and uptown ambience, the usual crowd of friends and family will gather here for traditional Korean food and Maru’s own modern twist of dishes.
一定要提的是，这里的服务相当周到和有水准。在一般的韩国餐厅serve客人都是「阿朱妈」级数的阿姐，态度就不消说差之余，她们还会催你落单，吃完快点走，很赶客的态度。让我甚惊喜的是Maru的侍应的英文水准很高，还有浓厚的美国口音。让我有点怀念加拿大呢。当Carly在犹疑点多少碟的时候，他们还会建议说五人份量大概吃多少，不要点多就好，会吃不完。
Carly was really surprised by the friendly stuff and strong American accent of most of the staff as it is not common for you to experience such level of quality service at authentic Korean restaurants (nor in Korea or Hong Kong). Thumbs up for that!
一开始当然是韩式六小碟：泡菜、薯仔、翠玉瓜、粉丝捞和拌菠菜。当我们还在为能不能续添六小碟而讨论时，Carly已经「神勇」地开口了，似乎泡菜是可以refill的。我们喜爱泡菜的味道，不会太辣，一般香港人都能接受的程度，而且很爽脆。泡菜有分当日泡和较长时间泡的，当日泡的口感会更强，菜身也会较白；泡久了的菜身会现半透明状，入口的清脆感不会太强烈。这里的泡菜似乎不是当日泡的那种，但也不像是长时间的，因为口感很好。
Regular side dishes for you to start your appetite and have veggie or japchae to go with the main dishes. Kimchi was overall decent as the spice level was acceptable but it does give you a strong sharp heat which is unique to Korean cuisine and the cabbage was crispy and fresh.
印象很深的是这道韩式猪手，猪蹄肉 (HKD$265)
每年秋天尖沙咀都会有德国啤酒节，其中最惹人注意的就是那只”巨手”——德国咸猪手。这里的猪手很不一样，不是原只铁板烤的，而是有点像是酱卤了之后切片。入口烟韧油滑，厚重的骨胶原口感和瘦肉融为一体，再配上特制豆瓣酱将整个肉味都生化了，夹在新鲜生菜中一起吃，油腻的感觉淡化得刚刚好，咸鲜的感觉很突出，别有味道。它还配有生蒜，鱼露酱和青椒片，可以配搭出另一种风味。
推荐喜欢吃猪手的朋友尝试这道菜，应该不会失望的。
我们这次没有吃烤肉，但是点了煎牛仔骨(HKD$150)。虽然只有几块，但是调味感觉还是有以牛肉味为主角的，上面撒了香葱，连著骨头的肉总是让人觉得吃著很过瘾。这个也是值得推荐的，牛肉味挺突出，也很甘香。
Pork knuckle was the most impressive dish for the night! Reasons being the knuckle was braised rather than stewed till the skin, tendons turned soft. Liked the texture and the pork was always meaty to go with fresh veggie and garlic so you can wrap it all together and enjoy the little ride along.
Beef ribs were average as it was standard seasoning with the side of the ribs burnt as it was served hot on a sizzling pan.
Carly点了一瓶韩国米酒Lee Dong(HKD$100)，餐厅里的工作人员说这是他们这里提供的最地道的韩国米酒，”举碗喝米酒，大块食猪手”——一个字，爽！可惜酒的味道比较淡，可能要整瓶喝光才比较有感觉吧！
The server recommended the “authentic” Lee Dong (Rice Wine) was a bit disappointing even presentation wise, drinking from a plastic bowl was more of a Canto style of drinking! It would have been so much better if the rice wine was served in iced cups, as I have experienced in Korea, the rice wine tasted much thicker in texture and rice flavor, the selections were wide as you can even mix different kinds of fresh fruit with rice wine and it does not turn warm easily as you drink from the pre-iced glass! Maru will have to improve their selections of rice wine so that the Korean culinary experience can be considered authentic.
我们还试了让人热血沸腾的部队锅(HKD$350)。老实说，吃部队锅纯粹是一种烧钱的行为，呵呵呵，因为在家里煮可能不需要100蚊。但是吃著的感觉是很过瘾的：一群志同道合的好朋友，开始有凉意的秋夜，气氛热闹的韩国菜馆，这一切都让你有吃部队锅的冲动！Lorling非常有贤惠妈妈风范地，帮我们一人分了一碗，有午餐肉，年糕，泡菜，洋葱，泡面，香肠，豆腐的”部队碗”。加了苦椒酱(又称红辣椒酱)的汤底热腾腾的，泡面和午餐肉滑入肠胃，整个人都觉得暖暖地。这种源于朝鲜战争物资缺乏时期的“大锅菜”竟然也给我们带来了不少的快感。
Budae Jjigae as one of Lorling and Carly’s favorite Korean dish, this did not meet our expectations as there was not enough cheese. The red chili paste spice level was about right but then the dish was not impressive as it did not fill our tummies for the portion was not considered big enough.
至于芝士海鲜年糕(HKD$158)，大家都觉得芝士不够多，当然一百几的海鲜杂煮你也不要期望有很好的海鲜可以吃。不过当落箸时，轻易就能看到芝士扯出长长的丝都不断，再有口感恰到好处的年糕，我们觉得这道菜还是挺好吃的。海鲜辣汁偏甜，应该是搭配了芝士的缘故，也是一道必须趁热吃的菜肴。最后关于这个海鲜煎饼(HKD$130)，我们一致认为饼底太厚，要下去就是一口油面粉饼的感觉，没有煎饼应该有的恰当柔韧度，倒是配的酱挺让人欣喜的。
Seafood Rice cake!
The rice cake was soft and chewy so this was good. Generous amount of cheese was covering the rice cake and chili paste, it is interesting to note that the dish was a bit sweeter than the budae jigae but it all went well together.
总体来说，我们还是很期待下次再来尝试其他的菜式的，比如烤肉和蛋卷。我们当晚都看到了不少人点，就是肚子装不下了。
高比话你知 – Gobay’s food knowledge corner:
今次讲一下韩国的大蒜文化。去过韩国的朋友都知道那里有很多关于食物的博物馆，紫菜博物馆，泡菜博物馆等等。但听说在大田，有一个大蒜博物馆，Uiseong Garlic Museum。而吃韩烧的时候，生菜包里必不可少的一种配料就是生蒜片，大蒜消毒杀菌对人有好处这个是众所周知的，但对于生蒜的热爱韩人也称得上是佼佼者了。其中有层更深的原因可能来自"檀君传说"。在朝鲜古籍《三国遗事》中有记载韩国开国君主的出生，乃是天神恒雄和熊女的儿子。当初恒雄带著一株艾草和二十颗大蒜下凡间，遇到一只熊和数只老虎，说如果它们以之为食度过百日就可以化身人形。结果只有那只熊挨过百日变成女子，和恒雄结合诞下檀君。作为饭后谈资，这个传说未尝不可由另一个角度诠释大蒜对韩国的重要性。
张贴