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2022-03-05
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这家在鲗鱼涌的肉骨茶专门店很特别, 除了只在午市开门, 在两年前疫情开始时, 它就暂停营业, 还以为只是停业个多星期, 怎知一停就停了年多, 还以为它结业了. 见到其再次营业相当高兴, 还是老板one man band处理选材, 烹调及待应的工作, 菜式还是独沽三味, 就是肉骨茶, 喇沙和怡保鸡.肉骨茶是马拉风味, 深色而充满药材香味, 相比星加坡的胡椒风味更合我心. 汤头甘而不苦, 没有其他杂味, 如蒜头及鼓油味, 喝起来身体暖暖的, 当然不会是”习爷爷的温暖一下子传递到全身”吧! 这自然得多就是.这里的原块软骨够大块, 和汤分开上碟的做法可以吃到肉的原香, 以及浸过汤汁的味道, 虽然如此大块, 但肉质依然够稔, 没有一却分是韧而柴口. 黑豉油加配辣椒辣劲比一般的强, 除了用来点肉块外, 用来拌饭也相当不错.The Soupaholic is famous for her Malay style Bak Kut Teh. The Bak Kut Teh is the Chinese herbal soup with pork ribs. Singapore style is with
肉骨茶是马拉风味, 深色而充满药材香味, 相比星加坡的胡椒风味更合我心. 汤头甘而不苦, 没有其他杂味, 如蒜头及鼓油味, 喝起来身体暖暖的, 当然不会是”习爷爷的温暖一下子传递到全身”吧! 这自然得多就是.
这里的原块软骨够大块, 和汤分开上碟的做法可以吃到肉的原香, 以及浸过汤汁的味道, 虽然如此大块, 但肉质依然够稔, 没有一却分是韧而柴口. 黑豉油加配辣椒辣劲比一般的强, 除了用来点肉块外, 用来拌饭也相当不错.
The Soupaholic is famous for her Malay style Bak Kut Teh. The Bak Kut Teh is the Chinese herbal soup with pork ribs. Singapore style is with pepper and garlic while Malay style is mainly with Chinese herbal and soy sauce. The soup here is aromatic and not bitter at all while the ribs are soft in texture. During the pandemic it has temporary closed for more than years and it has just re-opened recently. So lucky to have such traditional taste.
张贴
