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2015-03-22
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5.5/10 plates emptied! 韩国食品的潮流流行了好一阵子，例如之前排极都排不到的Schoolfood，老店新罗宝与名家，炸鸡店最近一，两年更加是越开越多，试不完的一张名单。终于都轮到韩式甜品，传统用水造的雪花冰于2013年四月被革新改造，把奶预先加进冰，再把冰粒刨至极细的雪花质感，加上铺满面的甜点，例如红豆，炼奶，生果，蛋糕，饼干碎。Hanbing韩冰只是开张刚数月，已经有很多甜品爱好者涌至，要在晚饭时间找位子也不太容易呢。座落于海港城人流不多的角落，环境开扬，却不会像Cova Express那样被路过的人都瞄一瞄，自成一角也很不错。Literally everyone around in Hong Kong has been so into Korean cuisine from traditional barbeque beef, soju rice wine, soft serve with honeycomb, in color waffle cones, fish shaped cones..and the list goes on and on! Sho
韩国食品的潮流流行了好一阵子，例如之前排极都排不到的Schoolfood，老店新罗宝与名家，炸鸡店最近一，两年更加是越开越多，试不完的一张名单。终于都轮到韩式甜品，传统用水造的雪花冰于2013年四月被革新改造，把奶预先加进冰，再把冰粒刨至极细的雪花质感，加上铺满面的甜点，例如红豆，炼奶，生果，蛋糕，饼干碎。Hanbing韩冰只是开张刚数月，已经有很多甜品爱好者涌至，要在晚饭时间找位子也不太容易呢。座落于海港城人流不多的角落，环境开扬，却不会像Cova Express那样被路过的人都瞄一瞄，自成一角也很不错。
Literally everyone around in Hong Kong has been so into Korean cuisine from traditional barbeque beef, soju rice wine, soft serve with honeycomb, in color waffle cones, fish shaped cones..and the list goes on and on! Shoved away in one hidden corner of the bustling shopping malls of Tsim Sha Tsui, Hanbing specializes in Korean shaved ice desserts and some popular authentic snacks, not to mention a very modern collaboration of sweet-savory combo of deep fried gigantic cheeseballs.Korean shaved ice, traditionally known as Patbingsu (팥빙수) which is water shaved ice with red bean paste and fruit toppings. The newly invented/modified version of Korean shaved ice dessert has been gaining huge popularity throughout South Korea, since April 2013 in Busan. By tradition, shaved ice desserts are from pure iced water so it tastes less sweet and rather simple. Now that milk and ice has been mixed together before shaving, shaved ice will contain both the natural milky and sweet flavoring, well-blended within and very enticing to munch on a hot summery day.
【Injeolmi Snow Ice | 豆粉雪花冰 | HKD68】豆粉一向都是韩式雪花冰的恩物，一小块被切得细细的年糕，软腍烟，淡淡甜蜜与豆味浓郁的滋味配上被刨至绵绵细腻的雪花冰，口感与味道上都是「无得输」。问题是刨得几细致，会不会太快溶，做得够不够绵滑。第一口的雪花冰比台湾的绵绵冰好吃得多，因为刨完的冰不会急速溶化，细腻又带点丰盈的口感，适当的甜度，吃得多甜度亦会被冰粒中和，奶香配上天然豆味，豆粉一放入口中就，第一个雪花冰很快就被「歼灭」了。
Ddeok is a type of Korean traditional rice cake, made by steaming and pounding glutinous rice flour, chopped into small pieces, soft chewy in texture. Injeolmi is a type of dried beans powder that quickly dissolves on your palate. You can never go wrong with these two irresistible components added to the mildly milky sweet shaved ice, the intense bean aroma and smooth and silky texture of the ice dessert, complemented by soft bouncy delectable mochi-like rice cake, this dessert is worth returning for; not a lot of places in Hong Kong offer good quality desserts which are not overloaded with chocolate, ice-cream, or any types of syrup and sugar. At least this natural flavored dessert can lift up your mood in a less guilty and light heavenly way!
【Blueberry Cheese Snow Ice | 蓝莓芝士雪花冰 | HKD78】有一大粒，一大粒的蓝莓，说不上很新鲜但最低限度不「hea」，蓝莓酱比一般的果占酱稀释一点，但算是颇甜，有点人造，没有天然的果香。一块块芝士蛋糕被切成四方形，口感冰冰的，带点厚实，不是松软刚焗好的芝士蛋糕，芝士味不会过浓，配上若隐若现的椰香夹在每一口的雪花冰，定会让一众女士心花怒放。唯一欠缺诚意的，就是用上Haagen Dazs云喱拿雪糕，却不是自家制的雪糕叫人有点失望吧，雪糕本身太甜，甜味很快溶进雪花冰中，加上较重味的芝士蛋糕，天然的牛奶雪花冰的味道立刻被淹没了，吃到最后会稍微过甜。
Blueberry and cheesecake combo is everyone’s favorite and with the colorful, bountiful shaved ice dessert served to the table, huge frozen blueberries, and fruity blueberry sauce dripping over the milky ice, topped off with a scoop of vanilla ice cream. Chunks of New York style cheesecake were a bit heavy and thick creamy compared to the mildly sweet milk shaved ice, Carly found the cheesecake to be too intense for her liking but some people may just find this right on the spot. More-than-what-your-stomach-can-fill shaved ice desserts are going to be the new hype as soon as the heat wave hits Hong Kong soon; it’s just going to be irresistible!
【Cheese Garlic Ball | 香蒜芝士脆脆波 | HKD58】端上桌的时候，热感十足，浓浓香喷喷的蒜香芝士味让众人引颈以待。大大个被炸得金黄的脆脆波，外表非常吸引。表面炸得不够松脆，最奇怪的是芝士酱异常的甜，与本身蒜味极浓的内馅显得格格不入。芝士酱只有颜色，香气却没有味道，整体不算美味。更何况不是传统的韩国食品，实属花巧居多。
The huge garlic ball looked scrumptiously good when it was served piping hot to the table. Golden deep fried with the overpowering mouthwatering garlic and cheese aroma caught everyone’s attention, unfortunately, this did not taste too good as the garlic paste was strangely too sweet (close to an artificial flavor), lack of cheese flavor, doesn't taste that awesome nor the deep fried bread dough was crispy enough on the crust, it tasted rather heavy with an overwhelming sweetness from the garlic butter. Not impressive, but at least this looked photogenic.
有待改善的是，小店需要客人自己找位子，但另外收取加一服务费。侍应只是把食物端去你前面，连落单也是自己去到柜头点的，真心不知道「服务」从何以来？Carly与Lorling到韩国当地旅行时，吃过更加美味的甜品，普通一间雪花冰已经轻易超越Hanbing韩冰的水准。整体而言，豆粉雪花冰的味道，质感，配搭与甜度是最讨人喜悦的。蓝莓芝士蛋糕雪花冰配搭颜色丰富，有点太甜，但满足感十足。脆脆波实是虚有其表，味道有点吓人。夹著这股甜不了的韩风，不知道韩冰能够撑多久。作为甜品爱好者，在尖沙咀多了一个冰凉的选择也算是不错。
10% of service charge was charged yet interestingly, it is more like a walk-in setting where diners will have to fight over seats (no kidding if it is a weekend after dinner time). Desserts will be served to your table but then you are still required to order at the counter yourself, Carly thought that the service charge was unreasonable just for the level of service. Liked how the dessert place is located at a less crowded corner of the mall, so you won’t feel like pedestrians are staring at you when you are eating (compared to the location of Cova Express in Harbor City), the Gang indeed spent some chilled fun time at Hanbing after dinner.Both Carly and Lorling had better Korean treats in Seoul and couldn't help to think that the ones in Hong Kong are just newly opened to catch the quick train of fast money. Hanbing was alright in terms of food quality, service needs improvement, location-wise perfect for a group gathering. Let’s hope that these little dessert places survive as Hong Kong foodies can get easily forgetful sometimes.
张贴
