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食評 (14)
婚禮過後, 天又新年到, 又近Easter. 夾班兄弟姊妹出黎慶功都搞到改期又改期. 結果於星期五晚, 終於夾到成班朋友出黎. 但由於工作同居住地點關係. 始終都係夾唔齊人, 是晚只有7人出席.特地找來了這私房素菜, 地點不易找. 沒有門牌, 沒有指示, 完全靠客人介紹同做熟客仔生意. 而我是因為有食友介紹過同食過才安心去訂下位子, 再預先點下幾道其拿手既菜式. 做就這一次人不齊的慶功宴. 而數下數下, 這個是我第1400篇食評. 我們7人, 選擇了入房坐, 比較private, 幾嘈都唔怕, 不過就欠了一個電視. 這裡就半自助式, 湯飯糖水任食, self service. 餐具自拿, 碗筷自取, 食完, 最好幫手清檯. 人未齊, 大家自助地每人一個湯先. 而是日的例湯是西洋菜大豆湯. 平常係屋企煲, 通常都會見到南北杏, 這裡的就換成大豆. 出來的湯, 多了豆味. 而且一打開個煲, 好多好多西洋菜. 果然叫少一味餸都得.人齊了, 即時上菜. 而第一道菜就是此私房館子的名物. 齋叉燒. 此叉燒做得真是100%形似. 叉燒, 其實由薄薄的叉燒醬包著, 齋看, 已經同真正既叉燒似到十足十. 食落去, 味道濃濃的, 再細嚼一下, 口食落去, 雖然同真正既肉的確有分別, 但已經係似到足. 而且, 朋友夾起, 細心看, 竟然做到有肥羔的, 齋叉燒肉做出一層透明的齋肉, 來扮肥叉. 果然巧功夫. 之後是沙嗲, 沙嗲粉絲煲. 素食的沙嗲汁, 每一間素食館子都有唔同既做法. 伴上生菜同素魚腐, 味道可算不錯. 只是個沙嗲味未食慣而已.清淡少少有個炒雜菜. 用了素蝦餅去伴, 多了一種惹味. 青菜木耳味道清淡, 食落健康非常.再來的, 是荷葉炆金針雲耳猴頭菇. 即是葷的金針雲耳蒸雞. 猴頭菇用來煲湯就食得多. 用來當素雞咁食, 就的確是第一次. 沒有放湯, 咬落唔會辣親. 因為沒有索入太多既熱湯. 呢次索的, 是炆餸既汁, 本身冇乜味既菇, 一咬充滿荷香同金針雲耳既精華, 非常之美味.我習慣叫返個魚. 食素魚, 除了芋頭魚之外, 就是這個素左口魚吧. 加上陳皮, 同芫茜去蒸, 做法同普通蒸魚冇分別. 而且平時我只是食開一塊塊的魚片, 這次成條, 有頭有尾, 果真是第一次見. 味道是我最喜歡的, 不過幾位齋妹, 因為經常食呢味菜既關係, 令到負責點菜的我, 倍加投訴.最後出場是沙嗲串燒, 不過味道太濃反而令由細到大都食素既幾位小妮子不大喜歡. 此沙嗲醬就似番個沙嗲醬, 好香花生味既醬, 淋在一串串的燒麵筋上. 非常之惹味. 味道濃烈, 香口. 而且仿真度一樣超高, 朋友說, 之前的叉燒已經被比下去了. 飯是紅米飯, 任食. 糖水是麥米粥, 一樣任食. 甜味一般, 沒有太過火. 而且食完咁多味濃既野. 來一個清清淡淡的糖水. 更加可口怡人.埋單$398, 咁有水準的私房齋菜. 收咁既價錢. 非常之抵食啊. 不過, 呢度既特色菜對我們這些食肉獸就可以好滿足. 但長食素的人, 實在不宜食濃味的這幾道菜. 我應向其淡味的素菜著手才對.......齋妹又罵道......"你又只顧點自己喜歡的菜......嘻嘻, 下次醒目D .....
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四月初十•陰天 不是喜歡素食的人，個人素食的經驗，是在前年一口氣吃了一個月的素食，那時就在飲食網站寫了一個「素食巡禮」。是日難得小草搞了一個齋局，當然要來湊湊熱鬧。 這裡是樓上店，採取的是半自助形式，白飯、湯及糖水也是自己動手去盛，吃幾多也行，不浪費就可以了。菜色方面，個人最喜歡的是一味蒸魚，吃起來美味。可能是紫菜的關係，是真的有點魚腥味，值得一試；另外齋燒味是乳豬及叉燒，甜甜的好吃，很容易令人吃不停口的；芋頭魚是吃齋的一味妙品，很香，仍然不錯；素鰻魚酸酸的很開胃；猴頭菇炒西蘭花是最原汁原味的一道菜了，咕嚕肉就很一般，素水餃真的做到有蝦粒在內似的，看起來也十分像的； 湯是湯及黑豆糖水，清潤甜美，雖然不太好喝，但應該對身體好的。 平日飯局多嚐名店子，但如是日一般，與幾位圍內朋友，看著無線NOW新聞台，吃吃家常便飯，也很寫意。 埋單每人70元，與大家一起吃，試了眾多菜色，真的便宜到極。想吃吃中式齋菜的朋友，這裡也是值得一試的。想看各式素菜的相片及足本食評，請參考下列網誌：http://gourmetkc.blogspot.com/2010/01/blog-post_6528.html
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may 05, 09,3人嚟lunch,原來喺自助型式,食咗 : 1) my plate (hk$33)-我攞咗腐皮卷,蒸豆腐,青豆角,炆蓮藕件,薯仔,菜心素牛肉,白菜仔,腐皮包-味道比較吸引喺炆蓮藕件(有南乳味),薯仔(經炸過,再用豉油+糖煮,惹味),腐皮卷(多口感因多材料),青豆角(清甜),蒸豆腐 2) 飯 (包埋任食)-如果紅米嘅份量可以多d就最好喇 3) 湯 (包埋任飲)-好多料,有素肉,紅蘿蔔,粟米,白豆,節瓜..........但就唔喺老火嗰隻因為見到咁多水就知道-味道清淡,都喺主要食/飲番食材嘅原味 4) 糖水 (包埋任飲)-有好多種豆,有眉豆,雞心豆,麥米,赤小豆,甜味不重-又喺食番個原味 * 上次食友們嚟呢度攪晚飯局,可惜我去唔到,所以今次友人突然轉嚟呢間食,我都不知幾開心...........1心諗住可以叫吓食友上次食過嘅小菜,但原來lunch,差唔多所有人都喺食自助式嘅碟頭餸..........之後斷kg秤 * 呢度好明顯崇尚少鹽少油同少糖,好健康 * 呢度嘅lunch好多人...........慢d都無位坐...........齋期嘅日子真喺唔好預我喇 * 真喺要搵次嚟食晚飯,咁就可以叫吓小菜
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What could get a bunch of carnivores to have vegetarian food? For me, it was because of my tradition of 十五食齋. However, my incredibly thoughtful friends decided to change our weekend lunch venue to 佛有緣 to accommodate my habit. While I was extremely touched, I was also very concerned: Would they have to sacrifice an otherwise scrumptious meal with boring vegetarian food? Would the food at 佛有緣 be able to satisfy my friends, who have enjoyed so many gourmet meals in the city? Fortunately, my concerns were erased with the delicoius food, thanks to the flawless organization and menu selection by 公子 and Superbaby. Although 佛有緣 focuses on vegetarian food, its defining dishes have nothing to do with plain tofu or vegetables. 素乳豬 was able to retain the crackling skin texture of real suckling pig (脆乳豬皮) with the crispy surface of the beancurd sheets. The chef also demonstrated attention to details, providing the sweet dipping sauce 乳豬醬 on the side to enhance the “suckling pig”experience. 素叉燒 was also expertly done, with the glazed sauce tasted almost identical to the actual roast pork. The faux-meat of the 串串酥 was generously smothered with zesty satay sauce (沙嗲汁) and was just as rich and appetizing as the real deal in Singaporean restaurants. Of course this sauce was a great companion with the unlimited rice, and if you ever found it too spicy there was bottomless house soup (today’s was a mix of Chinese pear, corn, carrot, burdock 牛蒡) to sooth your throat. If you find this prospect exciting, the steamed fish 古法蒸素魚 will turn you upside down. Our “fish” not only tasted like genuine fish, but texture-wise it was the closest to the actual dish among all the items we tried. The “fish” was delicate in texture in pure in flavor. The light soy and mushroom complemented the fish perfectly. For a minute I asked myself “This is really 素魚? How do they do it?” I am a fish lover and I can say I will be happy to have this “fish” any day. Despite being really stuffed, each of us still opted for a bowl of the free dessert, a sweet concoction of herbal tonic to finish off our meal. The room was gradually filled with customers, each of them knowing their way to grab their soup, rice, and dessert in the back kitchen. Afterall, people who run this little hidden gem are like your long time neighbors treating you with homey vegetarian food in an unadorned apartment. Everyone was calm and relaxed, as if they were at home.Like many of the new-styled vegetarian restaurants out there, 佛有緣 tries to be creative and original with dishes appeal to both vegetarians and otherwise. What really distinguishes herself is the level of sophistication to create these dishes as close to the real versions as possible. The food isn’t oily, the flavors are spot-on, and you don’t feel that you are missing meat after the meal. Besides good food at 佛有緣, the best part was to be able to dine out and share time with my new good friends. 能有緣認識Superbaby, 師兄, LiHongLang, 和今次未能來的公子,KC兄, 和Sherman, 吃什麼也是十級滿足!
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位處於商住大廈裡面的素食店，十分隱蔽，若不是有食友在此設局，我也並不意識到這裡的存在。承蒙草的邀請，一班與佛有緣的食友齊集佛有緣開餐，但大家都係食肉獸，個個齋口唔齋心，不斷向素肉類狂攻。講講環境，很有住家feel，碗筷茶水自便，湯水米飯也是自行入廚房搞掂，感覺有如在屋企設宴，很隨便的。開飯之前，先喝一碗湯，是木瓜湯，味道清淡，莫講話味精，連鹽都唔放多兩粒，真的像在吃齋，其實幾難飲；飯是白飯之中溝了點紅米飯，不過紅米飯的份量太少了。餐牌上的菜色可不少，有成七十幾款，很多餸都好吸引。大家商議一輪，每人點一些，最後也叫了九個菜，讓我逐一介紹吧。素乳豬，像真度極高，看得到有肥瘦肉，吃落有層次感，皮又脆，甚至附有乳豬醬，相當神似；叉燒是另一味好似樣的餸，又是有肥瘦的層次，面頭有點燶燶地，味道不錯，而且吃到很重的玫瑰露味，很奇怪。據說這是南乳做出來的效果。這裡的芋頭魚並沒有把整條魚型砌出來，不過材料豐富，不單有芋茸，更包含了芋肉，外層酥脆香口，口感實在，點上醬汁更有滋味。無錫鰻魚賣相又是可以亂真，且香氣陣陣，主要是醋帶出來的效果。紫菜包著腐皮炸，香脆可口，在面頭灑上芝麻，增加香味和咬口。雲吞一碗八粒，大大隻，皮薄餡料多，蝦仁是用菇去做成，甚至用一間間的紅白色去模仿，好像是預左人拆開來硏究咁。這認真的態度和心思，值得嘉許。湯底方面，也有鮮味，不比真正雲吞麵檔的湯底差。蜜桃雞柳，除了有清甜的蜜桃外，還有翠肉瓜和蕃茄，幾清新的。可惜的是甜酸醬汁做得不夠惹味，而雞柳其實也只不過是一舊粉團炸出來，味道普通了一點。古法蒸魚是最令我歎為觀止的一道菜，整條魚上檯，還用上大量芫茜、果皮及冬菇絲去蒸，你說多認真。魚肉其實是腐皮，但弄成較稔身，很有魚肉的口感，點上鼓油吃，跟吃真魚沒大分別。豆包素火鴨卷係一致恭認為最差的，雖然賣相可以，但嫌炸得太乾身，又無味無道，需要點芋頭魚的醬汁來吃。最後一味是猴頭菇炒西蘭花，估不到原來猴頭菇可以咁煙韌入味，西蘭花也沒有馬虎，色澤翠綠，爽且不硬。糖水我沒有吃了，但聽大家的意見都是幾足料好味，我想都不會太差。總的說食物是不錯，最好是不太油，比起坊間的素食館要好很多。還有一點想提，大家吃完是要把碗筷餐具收拾好放回洗碗盤，不要吃罷就咁離開呀！我們把東西收拾好之後，邀請飯後甜品出場........Zoe Cake...
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