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2014-07-19
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If there is anything that Sai Kung lacks, it is a decent Western bakery serving fare that includes both the sour/salty hearty chewiness of European breads, delicious cakes and pies, crispy and buttery laminated dough pasteries, and sufficiently chewy and sweet Hong Kong baked treats to satisfy all in the local population. Mushroom Bakery is not that bakery.There are some good bread items: The bap. The hamburger bun. The ensaïmada. The cinnamon roll. In these breads, Mushroom Bakery's characteris
Mushroom Bakery is not that bakery.
There are some good bread items: The bap. The hamburger bun. The ensaïmada. The cinnamon roll. In these breads, Mushroom Bakery's characteristically soft and bland bread flavour works well, because that's how they should be.
It is the other items -- the fluffy doughnut that is only sweet, the croissant flimsier than a Garden Bakery crescent roll, the sweet pies, any of the sliced breads, the brownies which occupy some space between fudgey and cakey and lack any flavour of chocolate -- where Mushroom fails. Since my family's relocation to Sai Kung in early 2014, I have tried every non-meat baked item that Mushroom has to offer. They are all near identical in flavour and texture. Even the savoury vegetable roll was little more than an oily, flavourless dough wrapped around an unseasoned roll of greens.
What was most dissapointing was the apple pie. The pie is cased in a thick -- almost 0.4cm -- bland crust and full of crisp apples flavoured with only an afterthought of cinnamon. Finishing a small slice, I hated myself. I was full, yet only the crispness of the apples had given me a glimmer of satisfaction. I had noted the spice visible on my plate, yet sensed no indication of it on my tongue.
I am told that their baked ham is good. Not being a ham eater, I couldn't attest either way.
张贴