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2023-10-28
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加東的叻沙最吸引我的一定是碩果僅存, 在湯底上血紅色的螄蚶, 基本上是我在香港吃過唯一一家有加的, 其味道極鮮, 鮮和腥也是一念之間, 將其混入咖喱味較一般濃烈的湯底之中, 味道得以昇華, 也就是這家店被其他優秀的地方. 其他配料如豆人及魚片等, 並非驚為天人, 但因為有螄蚶的獨特濃香, 也帶動到其他食材的味道. 咖央多士的做法也比一般的特別, 將多士間刮空, 放入厚厚的咖央醬及牛油, 吃起來有點似朱古力三文治的口感, 同樣有趣.The most appealing aspect of the Laksa in Kowloon East is definitely the remaining precious ingredient - the bright red blood cockles on top of the soup. Basically, it is the only place I have encountered in Hong Kong that offers this addition. Its flavor is extremely fresh, and the
The most appealing aspect of the Laksa in Kowloon East is definitely the remaining precious ingredient - the bright red blood cockles on top of the soup. Basically, it is the only place I have encountered in Hong Kong that offers this addition. Its flavor is extremely fresh, and the line between freshness and a hint of fishiness is delicate. Mixing it into the curry-flavored, more intense soup base elevates the taste, which sets this restaurant apart from others. Other ingredients such as bean sprouts and fish slices are not particularly extraordinary on their own, but the unique and rich aroma of the blood cockles enhances the flavors of all the ingredients. The preparation of the Kaya toast is also distinctive compared to the usual method. The bread is hollowed out and filled with a thick layer of Kaya jam and butter, giving it a texture somewhat reminiscent of a chocolate sandwich. Equally interesting.
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