開餐 (已結業)

知道其三月尾結業的消息, 便藉着工作時間來這裡和它說再見. 香港故事不知能否說好, 但越來越多小店結業, 由大集團頂替又或是留空著店舖, 在下復常後並不見改善. 這裡午餐的份量相當佛心, 而飯也不只有白飯, 也有以鹹蛋蔥油或豬油渣相拌的撈飯, 後者香脆酥香, 加上豉油就是簡單的美味.蘿蔔牛腩的蘿蔔煮得很入味, 內裡軟溶無渣, 滷汁鹹香而死鹹, 牛腩份量十足, 邊皮彈牙, 口感可以再淋一點. 另外單點的豬腩肉更有驚喜, 薄身但烤得夠嫩, 脂肉層次分明, 油和肉汁結合起來, 送飯一流.Dine Inn will be closed in late March. The lunch is hugh in portion and the rice is really delicious with salted egg, spring onion oil or pig fat. Really nasty and mix with soy sauce is traditional HK style. The beef brisket and the pork belly are best frie