影片
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星期六四點幾去完上海街，行過見到，即比蕃茄湯底吸引 ，決定tea一tea。朋友有點抗拒，但我堅持。蛋牛治：朋友坐下突然想食蛋，點左呢個。普普通通，稍嫌牛肉偏少。檸檬蜜糖脆脆：包都算軟熟帶少少脆，稍嫌檸檬蜜糖偏少。蕃茄豬扒一丁：呢度選擇好多。最後揀左蕃茄湯底豬扒一丁。蕃茄湯底味濃，唔水汪汪。豬扒冇骨碎上，肉薄身唔鞋，好味。小檔，價錢大眾化，埋單$76，會再來。
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早幾日D同事講廟街有間食麵(好正),今日同兩個同事去左(3個人),一睇全部蕃茄湯呆左......(小弟吾食蕃茄架).......點知個老闆娘好好人同我講可以轉出前一丁湯低(即時開心返)....兩同事一邊食個蕃茄湯一邊話正(無味精,又夠味).食完個麵吾多夠飽,正當我地再睇餐牌果時,老闆娘又再出現,同我地講有個叫檸蜜脆脆朱好好味架.三個男人叫一個又吾夠,終於叫多左一個花生奶油朱,一個檸蜜脆脆朱,.個檸蜜脆脆朱好香甜酸適中,個花生奶油朱花生醬夠多夠香,個花脆脆朱又烘過外脆內軟(超正)埋單每人$45到.簡直平靚正.不過有小小後悔無食蕃茄湯,我下一次去一定會試下.
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I never understood why people go to a restaurant to eat cup noodles. This is what you get here: cup noodles in a tomato sauce that tastes like cup noodle soup (not even good one) with a few added tomato chunks and pieces of beef of a very strange color (pinkish) and texture (very chewy) - not sure if the are almost raw or whatever they do with that. Typical Hong Kong noodle shop setting (which is fine, when the food is good). At about 40 HKD per portion far to expensive for the quality. Food came fast.
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一間專門主打蕃茄湯嘅食店，連普通湯底都做唔好，點生存！？希望店家明白，冇味精唔代表清淡如水。我叫左碗鮮牛什菌烏冬($38)加杯檸荼 ($7)我冇法接受＄38食D 噤嘅嘢根本食左一半已經要放棄.....因為淡到反胃仲要有陣陣草"send"味，基本上要一啖烏冬一啖檸荼，先頂到下最後都要食剩一半
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寫呢篇野前, 先睇咗幾個食評, 見人地既食評同我今日見到既野好似有啲唔同啵!唔知係咪店主有睇到啲食評, 改善咗呢?!今日三點左右行開油麻地, 未食LUNCH, 咁啱行過見到呢間餐廳,門口啲蕃薯湯面個樣幾吸引, 睇咗兩眼, 冇價錢, 又怕唔好食, 所以冇入去, 走咗幾步, 都係試下啦! 環境算新, 舖面好細坐底叫咗個檸蜜脆脆, 記得係某間餐廳既名菜, 但未試過, 今次見到, 係咁意試下啦!$12酸酸甜甜咁, 其實都ok, 不過個人覺得酸咗少少, 再叫咗個咸牛肉炒蛋+雞肉排公仔麵$35( 好似)個湯底唔錯, 都濃, 唔係稀lui lui, 應該放咗茄膏,又冇味精, 都合乎想像中既味道, 不過個人認為同個公仔麵唔太襯, 可能因為我鐘意食硬啲既公仔面, 但啲湯"傑", 再加公仔面, 搞到啲面好易變冧,好易滯, 下次會試下通粉或米粉, 可能會更好!加熱飲都係$5/7 (唔記得) 凍飲就冇留意啦!如果去開個頭, 都可以再食既!
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