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2009-12-01
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我仲记得, 头几次嚟试的时候, 这里的水准真的有时会麻麻地好食的. 我那两次食评也有这样写! 印象心刻的: 包括那尚未烤到香口的冻鱼, 那细细Rice Grain 又煲到湿笠笠的米饭, 炸猪扒比起炸鸡扒, 永远都是干巴巴的! 那黑酢猪肉是油淋淋又调味得超浓, 唔太好食...! 但这不代表, 我就此就 Blacklist 了它的... 凡事, 都会有转机的?定还是我一厢情愿...后来见到咁多好嘅食评, 我又还来了多过八至十次都唔止呢! 就像我对'添好运点心'一样 - 有时. 它都可以好差的!! 但我也会耐不耐也帮亲下它. 理由简单不过...... 做人太 Extreme, 永远一定要自己100% 叻晒, 但永远唔比人Ever Correct 或什止乎要明屈人地, 切人生猪肉才能有胜算, 其实唔代表你系最劲的: 刚刚好就是相反, 世界是公平的: 这只会可能代表你系 Self Esteem 低? 你是'对'与'否', 是否真的完全有料到或只是 Ego-Testicles 一位, 喺网上扮晒专家但实掣上只有七八成正确但其他的是错漏百出充生晒地扮出
我那两次食评也有这样写!
印象心刻的: 包括那尚未烤到香口的冻鱼, 那细细Rice Grain 又煲到湿笠笠的米饭, 炸猪扒比起炸鸡扒, 永远都是干巴巴的! 那黑酢猪肉是油淋淋又调味得超浓, 唔太好食...!
但这不代表, 我就此就 Blacklist 了它的...
凡事, 都会有转机的?
定还是我一厢情愿...
后来见到咁多好嘅食评, 我又还来了多过八至十次都唔止呢! 就像我对'添好运点心'一样 - 有时. 它都可以好差的!! 但我也会耐不耐也帮亲下它.
理由简单不过......
做人太 Extreme, 永远一定要自己100% 叻晒, 但永远唔比人Ever Correct 或什止乎要明屈人地, 切人生猪肉才能有胜算, 其实唔代表你系最劲的:
刚刚好就是相反, 世界是公平的: 这只会可能代表你系 Self Esteem 低? 你是'对'与'否', 是否真的完全有料到或只是 Ego-Testicles 一位, 喺网上扮晒专家但实掣上只有七八成正确但其他的是错漏百出充生晒地扮出来威, 但又永世不肯低头也永不给其他人啱的, 老实讲, 长线嚟讲, 明眼人一睇就把你识破吧! 这世界, 小人真的多到, 无孔不浸的.... 专系喺背后做啲小人才会稔得到的桥, 还过得到自己𠮶关同做得埋出, 真值得拍手的. Backstab someone 以为会瞒到人, 但同时又忍唔住地露出小小狐狸尾巴想暗算下你, 个嘢先 '箩你命3000'!! Make up your Mind Please, you want it known or not? (I'm not talking about anyone in particular but as I mentioned before, I have no EGO issues. But I will only laugh harder and think less of someone, if they still want to fall into this genre!)
因为有时总觉得, 平平地, 好嘅又一餐, 唔好嘅又一餐: 再执著, 你明天都会把它排斥番出嚟㗎啦. 而当你感觉到它本质就不是太差的话, 仲可能有 Potential 逐渐上反轨道的, 咪比多啲机会它啦! 但'大户屋', 真的算是那少数地 每次去到都会发觉有少少 Improvement 的店! 不可以看底它的 Quality Control System 同心机 !
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FRIED TONKATSU PORKCHOP -
Having had this numerous times, I was surprised that a recent visit to the Quarry Bay as well as CWB branches, that the pork started to improve and is no longer too oily or too dry. Although they don't marinate the pork much like other shops - nowadays on average, the pork retains some natural juices and the batter somehow retains less oil! The only complaint I have I guess, is that the pork meat itself seems slightly naturally tastesless or else not marinated enough.... Its also a bit SMALL!
OYAKO DON -
The chicken is actually tasty and absorbed the cooking liquid, the eggs meanwhile are semi-translucent when it arrives, but cooked just right on top of the rice via residual heat as it arrives on your table. You'd think this is a easy dish to make - but many shops do this worst than here! Even within Japan!
HAMBURG STEAK -
This was cooked to medium-well, it had a strongish pork and beef mixed taste and the perfect bitey yet soft texture. The Daikon Oroshi on top cuts down on the grease. This is pretty good, although its so-so dei in taste a little!
FRIED CHICKEN RICE -
This bowl of rice used to be topped with the shredded Cabbage, which is then topped with the Chicken fillet. It was hard to get to the bottom of the rice before - but nowadays they've improvised and put the cabbage on 1 side, so that the customer can eat both Chicken and the rice at the same time. Its these minor details and changes in this shop, which shows that they really care about Our Opinions!
SPINACH WITH BLACK BEAN -
Blanched then dried pretty well. Slightly sweet.
ALASKAN RED FISH -
Cooked pretty well with salty crust. Same goes with their Hokke or Saba options.
RICE -
The rice has improved tremendously compared to the beginning when I visited. The rice grain they use these days is of a better, larger Pearl grain. Its also cooked consistently good these days and filtered with charcoal.... no more mushy rice from the past! Unfortunately, they have now changed the policy only recently, so you can no longer refill the rice if you order the 饭类单品, but you need to order the whole set menu. I guess its fair.
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I have actually eaten a lot more food than what I wrote on the above, but I guess there's no point writing about them. Just a quick recollection, I have had the Hiroshima Oyster Dishes, the Scallops rice, the Hon-Maguro Rice with Soba noodles, Imported Unagi Rice, quite a few side dishes, Raw Egg, Natto, Mountain Yam, the Signature Potato Croquette, some Desserts in the past with a French name that I can't recall anymore but no longer found on the menu.... Didn't take PHOTOS everytime but its not important anyway.
Its the Heart and Quality Control by the shop (the HK branches are run by Japanese people, in case you were wondering), which shows through in nearly each and every dish nowadays, which makes me want to come back regularly. As a comparison: the quality of the food here nowadays is pretty good and always above-average compared to say 鼎泰丰, its more sophisticated and harder to cook, yet they still manage to make the food consistently. Credits must be given!
HIGH '4' to LOW '5
张贴
