tombillinge 等級4 | 關注 留言給此食家 |
排序方法:
日期 笑臉 喊臉
編輯推介 餐廳總分
文章形式 | 地圖形式
2015-06-02
This place is iconic and has been on my list for a long time. Finally, I got to try what so many have raved about. We ordered two bo lo yau, singapore noodles, french toast and two dong lai cha. At our cramped, shared table, we waited in anticipation. First - the tea. It was good. Nothing exceptional, but strong and sweet and refreshing. The singapore noodles were mediocre at best. A little too underdone for my liking, they are better in other places. The french toast - have seen better. There was not enough peanut butter in the middle, but the bread was really soft and ate very nicely. Good, but room for improvement. The BO LO YAU. Ok, so a pineapple bun with iced butter can't be that much better than at anywhere else right? WRONG. This was THE BEST one ever. Full stop. There is no better. I have tried many, but this is the one to rule them all. It is large, so it is more substantial than at other places. It has the crispiest most delicious sweet topping that yields to super soft warm bread. The butter is good too and has just the right amount of saltiness to play against the sweet bun. No messing around - hands down - the best. I will be coming back for the bo lo yau and tea as soon as possible. It is the crack of the pineapple bun world. 推介美食: bo lo yau
評分: 味道 5 環境 3 服務 3 衛生 3 抵食 4
2015-05-18
I have been on the hunt for a good dan dan. The Hong Kong style, while potentially good, is often disappointing. This place does both a Chongqing and a Chengdu style dan dan mian. We opted for two bowls of Chongqing style (no peanuts and spicier) - Sichuan spicy and eight of the dumplings of the day. The meal was served with lemon tea, which was OK (nothing special), but the food was sublime. The dan dan was exceptional. It had the angry red of potent chili oil and the soup had a good depth of murkiness. In my experience, soups from that part of the world should have the colour of dirty river water. It is always a good sign. Having lived in Souttheast Asia and China, I swear by it. They used a sparing hand with the hua jiao (sichuan peppercorns), which was welcome as many laces tend to overdo it a little. They did not spare the chili though and it delivered the great heat that it promised. With a dan dan, it's got to be spicy. The noodles were good and had a nice firmness and the minced meat added to the symphony. A great bowlful. The dumplings were excellent. They were filled with pork and leek and served in a spicy broth. The wrapper was big and allowed for a lot of broth to coat the dumpling. The filling did not play second fiddle to the sauce and they were just great. We will be returning as soon as we can to try the Chengdu style dan dan and see how it compares. This place is very good. 推介美食: Chongqing Dan Dan Mian
評分: 味道 5 環境 3 服務 3 衛生 4 抵食 5
2015-05-18
I know that this place is an institution in HK, but I am ready to tear down the preconceptions. This place is terrible. We have wanted to visit for years. We never had the chance until now. It is an old world place with its fair share of stories, including the famous 2002 gangland hit job that was done here. Founded in 1933, the place hasn't changed much, including the staff. It is filled with a charm that comes with age, but unfortunately the food has stagnated and the service staff are all grumpy old men who have worked the same job fo 50 years. We were grufly sat down and brought tea. Tea, by the way, that costs $32 per person!!! We ordered beef balls, egg tarts, siu mai, lotus leaf wrapped sticky rice and a large chicken bun. The rice came first and was OK. It should have been great, seeing as it had as it cost $98. I have had $30 versions that were a million times better. Next came the egg tarts. These tiny thimbles, were dainty and tasted OK, but were almost non-existent. The beef balls were gelatinous balls of pinkish meat that was very unappetizing. Hard to swallow. It was like eating poorly prepared and overcooked brains (I love calf brains by the way). The siu mai were nothing special and actually looked very washed out. The roe on top was a little off-putting in colour. The worst thing on the table was the big chicken bun. The bread was stodgy and the chicken gelatinous in all the wrong ways. We ate little of it. For more than $350 plus service charge, this has got to be one of the worst food experiences I have had iin HK. The building is lovely, but the rest of the show is not worth the ticket.
評分: 味道 1 環境 5 服務 1 衛生 3 抵食 1
2015-05-18
This busy Shanghai/XLB joint in Jordan is a great place for affordable dim sum. We ordered xiaolongbao, mini ham and leek pies, wontons in chili oil, liu sha bao, sweet potato buns, sour soup and lion head meatballs. The meatballs came first and they were on the money. They tasted just like the ones we used to get when we lived in Hangzhou. Great start. The soup was thick and satisfying. A real crowd pleaser. The xlb came next and were were pretty impressed. Having had a glut of bad ones in recent weeks, these really hit the spot. The ratio of soup to filling was good and the skin was thin, but sturdy. They tasted good and were well made. The wontons were nice and tasted good in the chili. The pie things were fine, but nothing to write home about. A little disappointing, as we had to wait 20 minutes for them after the rest of the food had come out. The deserts were a bit of a mixed bag. The sweet potato buns were a little on the perfumed side for me. They were very pretty as they were purple and decorated with yellow osmanthus flowers, but they were not my kind of thing really. The liu sha bao were great! These are a little different, as the molten egg custard is encased in a glutinous rice flour casing rather than a wheat one and they were coated in sesame seeds. I culd have eaten a bag full of them. Delicious and moreish. All in all, a great spot and worth visiting more than once. Their noodles also looked good, so we will have to return to try those. 推介美食: xiaolongbao
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 4
2015-05-18
Korean Mexican fusion is a proven combination. Ever since Roy Choi started his Kogi trucks in LA, the flavours of Korean classics have been findingtheir way into Mexican and American dishes. TaKorea is a welcome addition to Hong Kong's food scene. We ordered beef tacos, a pork burrito and some of the special momos made for the Nepalese earthquake relief fund. The Tacos were very good. They were served in corn tortillas and the flavours worked well. If anything, I would say they didn't have a strong enough Korean taste and were more tex-mex than anything else. They did have perilla leaf in them, giving them that herbal hint of Korean influence. The burrito was great! The flavours were distinctly Korean, but with the format of a California mission-style burrito. Delicious and satisfying, I wanted another immediately (but didn't get one). The momos were very nice. Deep fried, they had a good taste and texture and worked well in the chili sauce they were served with. My only criticism is that the size of the burrito was a little on the small side and if it were bigger, I would have felt it was more of a substantial meal. A very good lunch nonetheless. 推介美食: burrito,tacos
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 3
|