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2023-10-28
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加东的叻沙最吸引我的一定是硕果仅存, 在汤底上血红色的蛳蚶, 基本上是我在香港吃过唯一一家有加的, 其味道极鲜, 鲜和腥也是一念之间, 将其混入咖喱味较一般浓烈的汤底之中, 味道得以升华, 也就是这家店被其他优秀的地方. 其他配料如豆人及鱼片等, 并非惊为天人, 但因为有蛳蚶的独特浓香, 也带动到其他食材的味道. 咖央多士的做法也比一般的特别, 将多士间刮空, 放入厚厚的咖央酱及牛油, 吃起来有点似朱古力三文治的口感, 同样有趣.The most appealing aspect of the Laksa in Kowloon East is definitely the remaining precious ingredient - the bright red blood cockles on top of the soup. Basically, it is the only place I have encountered in Hong Kong that offers this addition. Its flavor is extremely fresh, and the
The most appealing aspect of the Laksa in Kowloon East is definitely the remaining precious ingredient - the bright red blood cockles on top of the soup. Basically, it is the only place I have encountered in Hong Kong that offers this addition. Its flavor is extremely fresh, and the line between freshness and a hint of fishiness is delicate. Mixing it into the curry-flavored, more intense soup base elevates the taste, which sets this restaurant apart from others. Other ingredients such as bean sprouts and fish slices are not particularly extraordinary on their own, but the unique and rich aroma of the blood cockles enhances the flavors of all the ingredients. The preparation of the Kaya toast is also distinctive compared to the usual method. The bread is hollowed out and filled with a thick layer of Kaya jam and butter, giving it a texture somewhat reminiscent of a chocolate sandwich. Equally interesting.
张贴
