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2010-01-25
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Thanks to Supersupergirl's review, I became attracted enough to visit this half-hidden shop 1 day as my instinct tells me that she's been a truthful reviewer with a reliable palate - seeing her positive comments gives me courage to try out here. In fact, I had deliberately written about my experiences at 九记牛腩 & 壹碗面@湾仔 1st, before writing this finally as a comparison.********************************* 牛坑腩 + 鱼片头 + Belachan 捞粗面 -There are 2 types of 牛腩面 options available in this shop. The other 根腩
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牛坑腩 + 鱼片头 + Belachan 捞粗面 -
There are 2 types of 牛腩面 options available in this shop. The other 根腩 bowl version is said to use US albeit frozen beef. The version I ordered is locally sourced fresh HK beef - it definitely tasted like it! Although this dish was advertised as 牛坑腩, in fact it also came with a little bit of 根腩 & 爽腩. The 坑腩 was quite tender and fresh tasty, the 根腩 spot on with cooking retaining its half-crunchy half-fatty texture - it couldn't have been better! 爽腩 on the other hand was also perfectly cooked, I simply cannot rememeber this part of the beef being cooked so spot-on in any shop I've been to. Not even 华姐.
The Noodles although 交来货 are sourced from a famous noodles supplier in HK - you can taste the difference. The thick noodles have been mixed with a sesame and spring onion plus soy sauce mixture - its aromatic, tasty, and beats 安利 & others hands down without that annoying bitterness in background. 鱼片头 is around 70-80% fish, you can really see plus taste it. And did I mention that the Belachan sauce is home-made by Chef 钟树棠, its pretty good too!
牛脷 + 大地鱼捞粗面 -
Another pretty good dish! The Ox Tongue is tender and although not grilled, still full of natural tongue flavours - I don't think it'll suit everyone but its great for what it is! The 大地鱼 seemed slightly bitter but nevertheless quite good. This 粗面 came pre-mixed with clear chicken stock rather than the above slightly more soy-saltier rendition.
牛汤 -
This soup comes free with above 2 noodles dishes. Its a Clear Soup type with Medicinal properties, though different altogether from 九记's version. Here, its less fatty but seemed a bit healthier without the floating fat scums!: apart from the usual suspects such as 花椒, 甘草, 八角, 萝白, etc, its also boiled for a long time with 肉参, 红枣, 牛骨头, etc. A very thoughtful soup-base with a lot of depth, comparable to 九记 but in a different way! Reminded slightly of Vietnamese pho broth though!
葱油新鲜鸡 -
Its not easy to find fresh chicken in smaller establishments, as fresh chicken is much more expensive to source. The fact that the owner & chef here have chosen to go down this path is testament that they're very serious about their food, rather than looking purely at profit margins. Unlike many other places also boasting of serving Fresh Chicken, I actually found that there was good chicken taste here for a change! The sauce is pretty good, full of spring onion essence though a bit oily. Meat is a little bit stringy however, probably due to rigor mortis problems, but at least it was chewable and not as tough as the ones I ate twice at Sai Wan's 新鲜鸡饭店 ages ago or 悦香. $48 for this quality is very reasonable.
咸鱼酱菜心 -
The 咸鱼酱 might not be home-made, but its pretty good. The 菜心 seemed slightly under-cooked but retained their original flavours, which I treasure as I love that vegies fresh taste!
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OVERALL - THIS IS ONE OF THE BEST NEW NOODLE SHOPS AROUND THAT I HAVE ENCOUNTERED LATELY. SERVICE WAS ULTRA-FRIENDLY BY EVERY SINGLE STAFF MEMBER, NONE OF THAT PUSHY & COCKY ATTITUDE SHOWN @ OLD SCHOOL PLACES LIKE 九记 OR 麦奀云吞面.... A MAJOR TURN OFF, PLUS THE QUALITY HERE IS HIGHER OVERALL.
EVEN THE FAMOUS CAKE HERE, ARE SUPPOSEDLY MADE FROM FRENCH NORMANDIE IMPORTED CREAM - YOU COULD CALL IT EXPENSIVE AT $30, BUT HOW MANY PEOPLE BOTHER TO USE A SPECIALLY IMPORTED
'CREME' JUST TO MAKE THEIR CAKES, WHAT, IN A HK NOODLE'S SHOP? I CAN'T FIND ANY REASON NOT TO GIVE THIS PLACE A '5' - BUT I GUESS IT CAN STILL BE IMPROVED SLIGHTLY! ^o^'
张贴
