好燒味 (已結業)

今日同同事去希慎food court 食飯，我平時都仲意食叉燒，於是就想試下好燒味，睇下系吾系聞如其名先。地叫左三個飯，我同事都叫左核蛋叉燒，而我就叫左三拼飯諗住大家可以share，好餓丫開飯先 ！！首先，叉燒呈半肥瘦, 並採制慢煮燒法, 加上肥瘦度十分平均,味濃而且肉質鬆化,一點不覺得鞋口,這一點做得好出色。但系，美中不足系 燶邊部份沒有做到那種大炭爐燒出來十足惹味的效果,比較健康卻存有一點遺憾。另外， 叉燒 汁的調味上卻是非常一般,沒有特別惹味和突出，我諗應該系 叉汁太少 嘅關系啦！ 小小失望。另外其餘兩種燒味分別係燒鵝同燒肉， 基本上平平無奇， 冇乜特別驚喜，但 我個人認為作為一間燒味專門店 ，有點不配好燒味三字，或者可以叫做文青燒味.......哈哈.3.

平時食燒味唔係碟上就碗上，呢間話「好燒味」就諗到如果將 Pepper Lunch 鐵板上面嘅牛肉、雞扒換咗做燒肉、叉，唔知係咩玩法呢？咁樣食燒味飯都係第一次！招牌慢煮叉燒，本身口感好鬆化，邊位微微焦燶，而家用鐵板上，香味更加撲鼻，食落更加香口。而白飯就因為鐵板加熱，部份變咗飯焦，撈埋溫泉蛋汁…大量粟米粒、芽菜，超惹味！至於隻貴妃雞髀，味道唔算太特別，雞皮仲因為鐵板嘅熱，令到黐晒底，就算刮返上嚟都有啲嚡口。

昨天看過電視節目介紹這間燒味店，光看著瑩光幕也流晒口水，今天放工后急不及的要過海試一試。這間食店位於銅鑼灣希慎的十一樓美食廣場內。他們供應的餐點就是新派燒味飯，還有燒味配豬骨湯或麻辣湯嘅粉麵，同特色燒味包。以銅鑼灣定價而言，價格方面都算大衆化，由$51-$74。核旦（慢煮）叉燒飯$55今日點左慢煮叉燒加温泉流心旦，即是核旦叉燒飯（要慢煮叉燒）。雖然叉燒飯是以紙盒盛裝，盛器有點少fragile. 但看看飯面上鋪滿了嫩紅的叉燒同流心旦，實在吸引。叉燒大大片，有八片，切得帶一點厚度，口感十足。慢煮叉燒肉質十分軟嫩，腍香肥美。肥膏帶點爽口感覺，脂膏香溢，入口豐沃，加上甜香的味道，實在令人吃過不停。美味的叉燒，配以流心旦的旦汁cross over 叉燒汁拌白飯，比平日的咸旦叉汁飯更為健康，而且更有睇頭。估唔到$55的叉旦飯可以令我如此滿足。加上food court 的環境唔錯，坐得舒適，不用在燒味店同人迫也可以嘆到好吃叉燒飯，太滿足了。推介！

中午在希慎 food court 吃新店鋪鋪頭名： 好燒味Order 了核蛋叉燒飯，因為好想吃叉燒啦！ 餐廳其實有點不環保，因為用飯盒，只是不用沖洗🙄，方便外帶服務，但保溫不算好！核蛋，其實是流心蛋，有點似溫泉蛋，我個人覺得可以接受。但是叉燒就平平無奇，味道又較為濃味，較鹹。我覺得一般啦，因為都可以入口，不太硬！整體來說，我下次再去希慎吃 lunch, 我還是會選擇 pepper lunch, 起碼飯會夠熱，肉也比較好吃點！希望好燒味，會有改善！評分：服務：8/10食物：8/10

希慎廣場一直都有很多食肆選擇，今天來到這間，看到新開，核蛋叉燒飯又有綽頭，就來一試。希慎廣場的 food court 環境是一流的，裝修新淨而且坐得舒適，冷氣又夠涼。我就是給它這個廣告吸引了，核蛋叉燒飯。檔口不太大，我十二點來也不用等候，也有位，叫了就馬上吃。飯來了，用飯盒盛載，可能是免卻洗碗的麻煩吧，但不太環保，如果是綽頭那更是無謂，我想不到賣點何在。核蛋是流心蛋，我本來期望它們說核蛋會爆一點的，但真的沒有甚麼特別。叉燒也平平無奇，調味比較咸了一點，而且叉燒也不軟滑，甚至乎有點乾身，吃下去也沒有甚麼特別。最讓我難忘的是那個例湯，要我 HKD15.00：湯全部都是味精就不用說了，毫無誠意，只是符合了商品說明條例，寫著是湯，給你一個湯就是了，我完全不覺得很好味，也不覺有甚麼特別。整體來說，希慎廣場 food court 我的心水之選是 Pepper Lunch, 其它的我不推介，這間更是點名不推介。老闆也要想想自己那碗飯，及那個湯，說得核蛋，應該要想點爆一點的東西；即使是四隻蛋也好，起碼也有些特別。這個流心蛋，只是 pouched egg 而已，我真的想不到如何用核蛋去形容。客人自己是有

Finally had the chance to try this place. Have heard a lot about this place when they first opened in Central which focused on more high quality ingredients and slow cook process. I ordered their bbq pork with rice and also their lunch poached chicken with crispy pork belly with rice. Overall the meal was average to be honest. The pork was tender but wasn’t the greatest. Their Central shop seems to be better when they first opened. The Causeway Bay shop had lots more selection, it didn’t fe

Hysan Place's food court area has a new opening. Good BBQ, serving Hong Kong roasted food items like char siu and roast portk. The stuff you can find any where in Hong Kong. But their difference is they use a slow cook method instead of the traditional way of roasting it with an open torch. I've seen it around and heard it was pretty good. But their other branches weren't near me and I generally don't like to travel far for char siu (even though I love it tons!). Now that it's opened in Causeway

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