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招牌菜
3/28日跟家人到Padthai 吃晚餐, 喜歡這裡的環境較舒適, 少人(可能是因為地方位於二樓故人較少), 是三五知己聚會的好地方. 當晚點了6個菜:1.沙爹雞, 豬肉串 $40-50 (忘記了) (味道一般)2.招牌金邊粉包蛋 $56 (味道不俗, 微微甜, 但我更愛這裡的另一款蛋包飯, 因為 第一次來這裡的時候吃過一次便覺得很好吃, 味道連不太愛吃茄汁味的我也覺得很好吃.)3.蒜香炸春雞 $88 (味道不俗, 但略嫌雞太少肉)4.芒果炒飯 $56 (素菜, 芒果與提子粒抄飯, 但芒果與提子粒很少, 味道較淡, 没有炒飯味, 本人認為可不試..)5.泰式椰汁炒米粉 $52 (我不太喜歡這個, 因為椰汁味太重, 及是橙色的, 還有椰絲…這個粉也是微甜的.)6.蝦多士 $40-50 (忘記了) (很好吃, 值得一試!) 會繼續來光顧, 因這裡的環境舒服, 最利害的是這裡的侍應是不用寫單也記得你點了什麼的!
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Very comfortable sitting, very attentive service. In these 2 areas, there is nothing one can complain about. In terms of food, here is what I ordered:1) Appertizer platter - it has a mix of appetizer like fish cake, spring roll, etc. It was not spectecular, but it was a good starter of the meal ahead. Well done. I enjoyed it.2) Stuffed chicken wing - taste of chicken was a little lacking, the stuffing was a little blend, but it was not bad. Fair.3) Eggplant hotpot - Very tasteful. It was not too spicy, yet the smell and the taste was done just right. With some rice, just a very enjoyable dish.4) Egg-wrapped Pad Thai - Their signature dish. One of the better Pad Thai I have had in HK. The egg-wrap was little unnecessary, in my humble opinion.
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某天,老爸陪老祖父母到中環辦事後,來灣仔跟我吃午餐。老人家居然主動話想食泰菜,令人驚訝。知道「蓮」結束了,便不得不訂這兒。四個人點了六款食物。碟頭不算大,僅僅夠食用。埋單近$470,價格一般而已。最先來的是「炸蝦餅」,配甜酸醬食用。蝦餅外皮香酥,內裡彈牙,唯蝦味偏淡。不久,「馬拉盞炒通菜」便上桌,相當一般,下次可以不叫。至於「泰式金蒜炸雞」,皮脆肉嫩,調味恰當,份量足四位用。「海鮮炒飯」,調味不俗,但賣相白雪雪,兼配料少。秘製乾咖哩牛肉($58):不是乾的,而是咖哩湯浸牛肉,牛肉粗糙無味,垃圾貨色。泰式甜品拼盤($98):呢味係即製。店家收到order,即埋位,在開放式的水吧切杧果、西瓜。至於,椰汁白糯米飯、椰汁西米糕、南瓜布丁當然是預先製作。味道係中上。貴,但可一試。
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一行九人,叫了八道菜,有柚子沙律,泰式炒通菜,椰子炒米粉、蒜香茄子、炸蝦餅、泰式併盤、泰式蝦醬炒飯同招牌金邊粉包蛋。老板娘同侍應都係泰國人,不過識講廣東話,sofa 都坐得幾舒服,燈光較暗,上菜速度合適,個人冇試過袖子沙律,因為唔鍾意柚子,通菜炒得香口,有辣椒,怕辣的人就唔好叫,椰子炒米粉一般,有椰子味,但係花生味更加濃同埋米粉呈橙色,唔知點解?蒜香茄子就太油膩,蝦餅一般,其實併盤裏面都有蝦餅,所以呢道菜係重複,炒餅超好味,不過個人冇食到炒飯旁邊臘腸同豬肉,金邊粉包蛋都係一般,有道菜極人推介,就係併盤入面魚餅同埋荷葉包雞,魚餅好有冬陰功\味,包雞有少少辣,好香口。我買個蛋糕入去,但係侍應冇介意仲主動俾埋碟我,好好招呼。
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