影片
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2009-07-24
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Came here one night as a pre-cursor to a hardcore drinking session... need to fill up the tummy first!叉燒腸粉 - So called 布拉腸粉. Can someone enlighten me - if they don't use 布 to 拉腸粉, what else are they suppose to do? Cling wrap? The Cheung Fan skin was slightly too rough and had no rice taste, the char siu was about average in taste, not very roasty. Average - but not too bad. Edible.炸両 - Cheung fan similar problem. The 油條 was slightly too chewy but it wasn't bad at all.牛脷酥 - This was disappoint
叉燒腸粉 - So called 布拉腸粉. Can someone enlighten me - if they don't use 布 to 拉腸粉, what else are they suppose to do? Cling wrap? The Cheung Fan skin was slightly too rough and had no rice taste, the char siu was about average in taste, not very roasty. Average - but not too bad. Edible.
炸両 - Cheung fan similar problem. The 油條 was slightly too chewy but it wasn't bad at all.
牛脷酥 - This was disappointing, as it wasn't sweet nor salty, it was quite plain. Most of all, very chewy and unfresh.
*牛肉粥 - Friend's congee. I don't eat congee as much as most normal Cantonese people do, its not that I don't like it but I think most congees out there are not worth having... home made ones are always better. I didn't try this but friend mentioned it was ok at best. Looked 'artificially' thickened to me, but that's perhaps the norm.
Would I come back?
Good question!
張貼