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2024-12-07
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作为餐厅的名字，这里的汉堡包上边一定会有两块大大块的炸洋葱，除了作为点题之作外，也是一个很不错的配菜，炸洋葱最怕是炸皮和洋葱圈分开，这里做得连贯之余，内里的洋葱圈口感也够爽，并没有很水状的样子。餐厅主打的汉堡包也是很有香港本土风味的，但我点的是最基本的手打牛肉汉堡，汉堡扒内里的牛肉不会太实，留有少少的空间感去填充肉汁，肉质也算是嫩滑，好的汉堡扒，基本也不会全熟，煎至七成熟左右就刚刚好。酱汁方面，用上半溶的高达芝士，再加上添上鳀鱼的蛋黄酱，前者令到汉堡包本身的咸香味更突出, 其咸味和鳀鱼的海鲜咸味结合起来并没有令汉堡包变得过咸，反而突出了牛肉本身的肉香，这样的配搭比想像中来得好。面包是偏脆硬的类型，吃起来就算有太多酱汁也不会软糯起来，固然能保存本身的口感，但是面包吸汁酱能力相对较低，未能完全吸收汉堡扒的精华，这就是双面刃。The restaurant’s signature burgers feature two large fried onions, serving as both a namesake element and a delicious side. The onions
酱汁方面，用上半溶的高达芝士，再加上添上鳀鱼的蛋黄酱，前者令到汉堡包本身的咸香味更突出, 其咸味和鳀鱼的海鲜咸味结合起来并没有令汉堡包变得过咸，反而突出了牛肉本身的肉香，这样的配搭比想像中来得好。面包是偏脆硬的类型，吃起来就算有太多酱汁也不会软糯起来，固然能保存本身的口感，但是面包吸汁酱能力相对较低，未能完全吸收汉堡扒的精华，这就是双面刃。
The restaurant’s signature burgers feature two large fried onions, serving as both a namesake element and a delicious side. The onions are perfectly fried, maintaining their integrity and crispness. While the burgers have a local Hong Kong flavor, I chose the basic hand-pressed beef burger. The patty is tender and juicy, cooked to about 70% doneness. The sauce combines semi-melted Gouda and anchovy-infused mayonnaise, enhancing the beef’s flavor without overpowering it. The crispy bun maintains its texture even with ample sauce, though this means it absorbs less of the patty’s juices. Overall, the burger offers a well-balanced blend of flavors and textures, showcasing the restaurant’s skill in crafting a satisfying meal.
张贴
