我是看完openrice的介紹然後去試的，想必打個八折還應該是不錯的吧！但是。。。。

我一向都喜歡到附近的黃金商場購物，都有聽說附近有好些食店是很有名氣的，就在openrice找到這一家，因為我對牛一向都喜歡。

今天下午四時許下著很大的雨，到店時只有兩三個人在惠顧，我叫了一客中辣咖哩牛坑腩飯配個凍檸檬意米，不到三兩分鐘就全送來了。

咖哩很香，抵讚。
凍檸檬意米水也很正，淡淡意米香味，不會太甜。
咖哩牛坑腩只吃了兩小塊，因為就只得這比較完整的兩小塊，其餘的都是很粗又沒味道的牛根和肥膏跟咖哩混在一起。
那兩小塊味道是還可以的，挺香的牛味。

強烈勸喻店主若覺得牛腩貴怕蝕本是大可以加價的，我們想吃好東西都願意付出的，不要搞得那麼小家子氣，自損店譽！

Yesterday late at lunch time I paid a visit to this restaurant in Yuen Long hoping that something there would impress me. Only a few customers were already there, quite a large and spacious restaurant by Yuen Long's standard.I sat down knowing from a waitress that they served only set lunch at that time, so I ordered one consisting of a borsch, a cold coffee, and a grilled ox-tongue and spicy sausage with potato chips and vegetables as the main course.The grilled things were not of the temperature of grilled thing, they should have been of much higher temperature and at least with steam coming out, but disappointingly it was not apparent. The ox-tongue was with the usual chewy texture and taste, but the spicy sausage I would expect it to be more crunchy and stronger in taste. The potato chips were not crispy enough, though the cooked veggies, which consisted of zucchini, radish, and corrot were quite good. The sauce though only a meagre amount of it was very good, it was make of grinded ginger, brown sugar and sesame seeds, very extra-ordinary and yummy.The borsch is up to standard, will not be too salty as found in some restaurants, it was thick enough too.The waitress told me since the coffee machine was broken down they served cold coffee only, the taste was strong enough, alas a bit too sweet by my standard.

One of my old haunts in Sheung Shui, food quality faltered during my visit yesterday for a burger set meal, which consists of a cold drink, a smoked salmon burger, potatoe wedges and salad, all $50 plus 10% service charge.The inner surfaces of the burger are pan-fried and coated with butter, sesame seeds cover the top of the burger, overall it is fresh and soft enough but cannot be considered great taste or extra-ordinary.The vegetable salad and the lettuce found inside the burger are very fresh, there are also beef tomato slices and crunchy onion hoop, the salad dressing is a bit too sweet, though the texture smooth enough. The potato wedges are the worst of the whole meal, not reasonably crispy and overdone with hideous deep brown colour.The smoked salmon is of very high quality, very fresh and impeccable aroma through your nose and in your mouth, I think I will never feel having enough of it.The cold coffee of 308 was very good in the past, but this time it seemed worse and I don't know whether it has something to do with the qualities of the other foods. Whatsoever, it is still a very clean and comfortable place to take a rest or have a chat your friends which cannot be easily found in the close vicinity.

Kam Kee is a cantonese tea house style restaurant specialising in cantonese Siu Mei in the buzzy part of old town Yuen Long. Siu Mei is traditional cantonese cuisine originated in Guangzhou, Guangtung province, with pork and poultry cooked in special cantonese styles by Siu Mei masters. Beside Siu Mei, Kam Kee also serves other traditional chinese dishes familiar to Hong Kong people, such as the Steamed Egg Custard with Dry Shrimps, or the Fried Bitter Melon with Beef , everything so evocative of my root as a cantonese.I came around 6:30 and Kam Kee was already quite full with customers. A very big round table caught my sight with more than a dozen working class middle-aged men dinning, drinking beer, and talking aloud together, courtesy and etiquette doesn't worth much here, while foul languages and dirty jokes seem a norm, everyone can give his emotion free rein after a day's toil.I ordered a bowl of Lai Fun with Barbecued Pork and Roasted Pig, and a dish of Choi Sum. Lai Fun is also cantonese in origin somewhere near the Perl River Delta, it is actually rice noodle with a more crunchy texture and translucent appearance in comparison with ordinary rice noodle. The Barbecued Pork is tender and succulent enough, it will not be too sweet in taste since cantonese style Barbecued Pork has to be honey glazed out of the oven. The Roasted Pig is very good too, with intense savoury taste of pork penetrating well into the meat, albeit the golden brown pig skin is not crispy enough. The soup base of the Lai Fun is not very good though, and I was informed pig bone had been used to prepare it. The Choi Sum was appalling, the vegetables were cut into very small pieces and so I could not find a big chunk which is the most delicious portion of the vegetable. When ordering vegetables in cantonese eateries I tend to request no oil be used, because quite often they use lark which is very bad to health. Last but not least, a cantonese meal cannot be hailed complete without a cup of chinese tea, and I can promise Kam Kee's Pu-erh tea is up to very high standard.

This traditional chinese restaurant call Tung Kong, meaning "East River" in chinese was one of the old haunts in my secondary school days in Tsuen Wan, the restaurant still has two floors and yesterday was the first time I set foot in Tung Kong again since I left school more than 20 years ago!I used to have lunch with a riff raff group of schoolmates and my favourites in those days included the salted chicken with rice or fried noodle with pig organs, I still remember the pig blood oozed out of the medium done piece of pig liver which until today is still heralded as a wise way of cooking many chinese cuisine in order "to eat the tenderness and freshness". I ordered a plate of fried noodle with pork in black bean and peppers yesterday, it was a lunch set with a bowl of soup of the day, a pot of chinese tea was at an additional cost of 4 dollars per head. Decor is just for the hoi polloi, don't expect immaculate cleanliness compared with some first rate western restaurants, anyway it is quite a comfortable place to spend half an hour or so with just a few customers sitting scarcely around you. The waiters and waitresses are in their late middle ages whom are all attired decently in western style, particularly for the waitresses which invariably wear a fetching yellow jacket with glinting beads on it, something you would expect from a 50s 60s singer on the stage, wow! Back to the foods, just a bit disappointment indeed, in some ways it could not match up with the more than 30 years of history in the district with which they are proud of. The problem was that the sauce of the fried noodle was much too salty, the fried noodle was cooked in a unique cantonese style with the noodle at the rim of the plate still dry and crunchy, the noodle by itself was very good indeed with an intense taste of egg fragrance you could seldom found these days in Hong Kong. But why didn't they spend less on salt, what a pity, the foods were spoiled? The pork was the frozen stuff but I loved the minimum processing they had given to it (especially to improve texture by adding chemicals) so somehow I got the feeling(delusion) of eating at home!A small dish of chili paste was served with the fried noodle which tasted very good with re-invigorating fragrance of red chili, albeit too too salty again!An item that drew my attention that afternoon was a menu for banquet ordering printed with pink A4 papers, they are in archaic style with beautiful chinese calligraphy, moreover, the chinese characters are printed in the "right to left" order, a traditional way of doing back in the 50s and 60s, so evocative of the past that I think once the telephone numbers at the bottom would have been in 5 digits, before coming on to 6, 7, and 8 today, so nostalgic!