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2014-07-20
3703 瀏覽
I've had this place on my list for a long time. I tried to hit up a neighboring restaurant, but it was randomly closed so I figured I'd finally give Lo Chiu a chance. The servers were very friendly, spoke English, and there was an English menu, so don't be shy if you're an ignorant gweilo.Since I had a hankering for dumpling-like substances, we got the steamed rice paper rolls. These were pretty good: well seasoned, juicy, meaty, with a bunch of crunchy toppings (green onions, peanuts). I'd have
Broth: very meaty, rather sweet, strong anise flavor, noticeable daikon radishness, definitely not over-salted.
Meat: we ordered the deluxe because nothing else said "beef ball" on it and we love beef balls in our pho. But you only get one beef ball and also lots of tendon and weird stuff. Not gonna knock it, because we ordered it, after all. The thin sliced raw beef was tender and not fatty or crappy. The flank was boring but with a fine texture.
Extras: plenty of green onions and onions. No cilantro or basil (boo!). Lime and chili on the side. A small amount of bean sprouts in the soup. The chilies were hot enough that if you stirred a bunch of them in the broth, it got some decent kick to it.
Final verdict: It's not amazing, but HK-wise it's pretty high up. Often you get mushy noodles in broth that's just hot water with some barely edible meat. This is quality fare, but fails in a number of respects to live up to my ideal. Good, B
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