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2018-04-02
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Ever since they opened their first flagshop at Li Yuen Street, I knew it was going to be a success because it is a breakthrough from tradition.Firstly, the packaging is presentable and you don't see gloveless grubby fat chefs with greasy hands and soiled white aprons chopping roast meat and shoving it in those white polystyrene boxes which give off an odour and then getting your hand oily by opening those boxes.You can now find this joint easily near HK Airport Express where can even buy freshly
You can now find this joint easily near HK Airport Express where can even buy freshly vacuum sealed Charsiu to take abroad or even try it at The Peak.
Just like Eggtarts, Charsiu is a must try but sadly people who do not eat pork can't try but at GOOD BBQ, they do have LAMB charsiu!~!
After seeing all these posts on the new branch of Good BBQ, I decided to visit the new branch at Hysan Place because they have noodles and this new sizzling plate exclusive to this branch.Initially, I thought the menu was stuck to the blue wall, but they are attached by a magnetic sheet so it allows people to just pull it down and show the staff what they want.
As the noodles and sizzling plate are exclusive, I decided them try themThere are two noodles and soups to choose from. Knifecut ramen or Silky Rice noodles with Szechuan charcoal soup or prawn and pork bone soup.
I had the 011 which was the Lamb Charsiu with Szechuan soup noodles.
Coming from a BBQ shop, the noodle was seriously good, in terms of broth, it was strong and full of szechuan flavours without any pork or msg in the soup.While I was eating this, people thought I got it from a ramen shop as they tried to find the stall for it.
The lamb charsiu was just like pork in terms of taste and texture but you could taste a hint of lamb if you really tasted it.
My friend who had the Prawn and Pork soup said it was really concentrated with a strong prawn taste that has been reduced and reduced through boiling.
The sizzling plate was a new experience and it was like eating pot rice because you get charred rice at the bottom when you mix it together.
The charsiu I had was really moist and tender and this was just the normal one so I am definitely having this again.
张贴
