影片
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2009-06-02
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I never was going to review here just to add another score to my 'review' tally - but I found the quality of the 牛杂 in this Wanchai outlet varies too much compared to the Northpoint store. Ordered the $8.0 牛杂 twice before from this store and both times tasted slightly dissimilar yet too strong. On one of the occasions, the Master Stock had a lot of spicy and peppery notes and was overly salty too - it overpowered the beef organs.Got the following on both visits - 草肚 - Due to sauce being too st
Got the following on both visits -
草肚 - Due to sauce being too strong, this absorbed too much sauce.
大肠 - Overcooked, the exterior intestine coating was becoming soppy.
金钱肚 - Overcooked and over soaked. Texture was like a wet cardboard.
牛膀 - Overcooked, not crunchy anymore. Not good.
牛肺 - Original gamey flavour intact, unlike the ones I've had in Northpoint... but ultimately texture over cooked again.
I don't understand why the Northpoint store has much better consistency, nor why 2 chain stores run by 2 brothers (I think?) would have such variations, even if they need to top up the Master Stock once in a while, they should have someone do a taste test. And what is there no 牛柏叶 here? I can understand it in other stalls or restaurants, but for someone selling 牛杂 they should have the full deal. I want to eat all 4 parts of the cow's stomach haha!
On a side note, it was funny to have the lady customer standing next to me query one of the staff what each organ was on her plate - and the staff made a bit of a silly blooper by pointing out the 草肚 as 金钱肚, after the lady had already eaten the 金钱肚 as her 1st piece already. If I as the customer can't work it out, its fine as its not my specialty, therefore I'm entitled to ask questions to clarify - but I ought to think the staff should know about it
Low-mid '3' for here twice personally.
Northpoint store = mid '4' - low '5'.
张贴