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2022-07-22
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還記得那時吃強記, 要坐在半露天的座位上, 受著風吹雨打, 但冬天起風時吃其暖笠笠的糯米飯, 相當有風味. 新舖除了比舊舖面積更大外, 全部座位也在室內, 特別是在這個炎炎夏日吃得更舒服, 這也是風味和舒服之間的取捨就是. 價錢比舊時貴了一點, 沒有辦法, 香港地舖租金依然高企嘛!吃的也是其經典菜式, 味道和舊舖一樣, 例如我吃飯的潤腸臘腸臘味糯米飯, 糯米飯黏而不糊, 飯粒粒粒分明, 外國微脆內裡軟糯. 臘腸和潤腸油香夠, 特別是潤腸口感層次豐富, 油汁沾在糯米飯身上, 相當滋味, 以小店質素來說已是無出其右. 唯一要挑剔是, $64的定價舊店以至是很多粵式食肆來得”進取”了不少.另一道經典是旺菜豬骨粥, 旺菜其實也就是淡菜(Mussels)在中文的改良稱呼, 曬乾後的旺菜鹹香味道濃郁, 加上豬肉的肉香, 基本上不用下鹽, 單純吃前兩者的鹹鮮味就夠, 粥煮得夠綿身, 米花爆香, 口感順滑, 是沒有人會抗拒的Comfort Food. Keung Kee had been moved to new shop with bigger area for accommodation of m
吃的也是其經典菜式, 味道和舊舖一樣, 例如我吃飯的潤腸臘腸臘味糯米飯, 糯米飯黏而不糊, 飯粒粒粒分明, 外國微脆內裡軟糯. 臘腸和潤腸油香夠, 特別是潤腸口感層次豐富, 油汁沾在糯米飯身上, 相當滋味, 以小店質素來說已是無出其右. 唯一要挑剔是, $64的定價舊店以至是很多粵式食肆來得”進取”了不少.
另一道經典是旺菜豬骨粥, 旺菜其實也就是淡菜(Mussels)在中文的改良稱呼, 曬乾後的旺菜鹹香味道濃郁, 加上豬肉的肉香, 基本上不用下鹽, 單純吃前兩者的鹹鮮味就夠, 粥煮得夠綿身, 米花爆香, 口感順滑, 是沒有人會抗拒的Comfort Food.
Keung Kee had been moved to new shop with bigger area for accommodation of more foodies. The sticky rice with preserved sausages is still one of the best in town. The texture of sticky rice is crispy outside and soft inside. Take taste of preserved sausages enhance the flavor of sticky rice. Another classic dish is dried oyster pork ribs congee. The fresh and salty tastes from oyster and pork ribs allow the congee no need add any other ingredients. The texture of congee is traditional Cantonese style which is extremely soft and smooth.
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