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2009-10-31
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Happened to come to this area with my family 1 night and just as I proceeded to tell my mother that this shop is still one of few rare shops still insistent on using 'real Charcoal' to roast their porks and ducks..... she answers matter of fact like: "Son, I used to live in this area around 40 years ago and we have been buying roasts from here every week until we got sick of it after a while...." How embarrassing..... ****************燒肉燒鴨飯 -The 燒肉 were not from the 'layered' belly part nea
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燒肉燒鴨飯 -
The 燒肉 were not from the 'layered' belly part nearer the front of the pork, which is expected although I personally prefer leaner meat lately! The Skin were ok crispy but despite having just come out from the charcoal griller not long ago the meat had tensed up again after cooling. The desired CHARCOAL flavour wasn't obvious but it was definitely detectable, it being quite a unique flavour enhancement!
The Roast Duck paled in comparison, the skin was flappy and lived a life of its own from the meat. The duck meat was stringy and dry. Surprisingly, it didn't have the Charcoal aroma and taste from the pork!
SCORE: 2.9 / 5
燒肉豬舌飯 -
As above, the 豬舌 was quite chewy and carried an artifical marination flavour. Forgot to mention that the rice quality here is quite bad - rather overcooked and moist, without much rice taste.
SCORE: 2.5 / 5
豬肺豬骨菜乾湯 -
This was so fake in taste - it was so sweet but without that 菜乾 essence in the background. The 豬骨 taste was none-existent, the 豬肺 was physically nowhere to be seen!
SCORE: 1.0 / 5
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OVERALL - Mom said this quality is unacceptably low for today's standard and vowed never to return, yet she cannot comment on whether it used to be this bad except that she never thought it was very good 35-40 years ago anyway!
Personally, if it wasn't for the unique Charcoal flavour detected in the Roast Pork, I would have given it a Crying face!
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