九月上旬•晴

出身於本地某大華資銀行，那時只是跑龍套應酬的小腳色。當蛇羹應市，安排各公司客戶來銀行自設的餐廳吃蛇宴，是一等一的大事。還記得那時每晚、甚至連下午也有蛇局，每晚也吃蛇羹，任你是如何的血氣方剛，也會吃不消。所以多吃幾局，已經要關照廚房去安排碗仔翅又或是粟米羹，來給我們來冒充蛇羹，說來也真的是幾誇張。

那時銀行餐廳的主廚，就是上環桃花源的主理人黎有甜師傅。蛇羹及桃花源，早就在我心中就劃上了一個等號。早期當我還有在Openrice搞飯局的年代，便一連兩件在這裡辦蛇宴，那時這裡還未很出名，之後的故事，大家在各大飲食雜誌已經知曉，而獲得米芝蓮推薦，已是後事。

又是吃蛇羹的時侯，是年就由這裡開始吧。這幾年也聽了不少這裡的劣評，對於其服務，也同意是不敢恭維的。我對自己說，食物好吃就行了。

一心來吃蛇羹，只簡單的點了幾味想吃的菜色就算，打頭陣的一味，正是冬瓜蟹鉗。手功極好，吃起來蟹肉極鮮美，這一道蟹鉗不便宜，但絕對的物有所值；蛇羹是滿滿的一碗，內裡材料是豐富的，切得幼細，吃了這麼多年，還是這裡的有水準，值得專程而來；鵝掌扣得不錯，豬腳筋可以扣煮得再「實淨」一點，不過賣65元一份，又不是很離譜的價錢；滑蛋炒涼瓜吃起來口感爽脆，不錯；單尾來個雞絲煎麵，是好吃的fusion菜來的。

埋單每人三百五左右，吃得到有水準的中菜，可還是物有所值。

想看冬瓜蟹鉗如何對辦及其他菜色的相片，請參考下列網誌：

http://gourmetkc.blogspot.com/2009/11/blog-post_11.html

o係中上環食蛇羹，無乜幾多選擇，呢度此其一

蛇羹餐推出，就同同事們o黎試o下。索價$98，不加一


其實真係唔多知自己係咪食梗蛇羹，細細個亦唔知有無真係食過，但呢個價錢，間o野又入米芝蓮，應該唔會搵笨呱。

俾晒薄脆同檸檬草，好清香。只是食落係同出面街唔同，但對我o黎講唔覺得係o的咩美食，是進補而已吧

臘腸月閏腸，比阿芬o個o的好食！唔會太硬或太鹹，o的月閏o既味都好出！

小白菜無沙又爽甜

不滿的是有o的食肆鍾意將幾人份量一碟過俾你。不是介意同人一齊食，但真係想分時就好麻煩，應該顧及客人需要嘛，如果份量o岩，都未必慳到檯位

呢度夜晚價錢好貴，無興趣

我同兩個朋友嚟呢度食lunch，我哋order 咗揚州炒飯和星州炒米 share。

揚州炒飯($42) - 有蝦仁、义燒、咸豬肉，蝦仁很爽口，义燒和咸豬肉切細粒，有义燒香味，飯炒得很乾身，好味道。
星州炒米($42) - 有蝦仁和义燒，义燒切絲，咖哩味很香，味道佷好

tonight’s dinner venue was tim’s kitchen (桃花源), a cantonese restaurant that proudly won one michelin star in hong kong and two in macau in the latest michelin guide. it was founded in 2000 by chef tim lai (黎有甜), who had worked at hang seng private executive dining room for 33 years and was its executive chef when retired. cuisine cuisine’s chef also worked at the hang seng executive dining room, and one could note certain similarities between cuisine cuisine and tim’s kitchen – traditional food which requires tireless preparation (功夫菜) done to excellence with lighter, healthier cooking style and premium quality ingredients, and bite-size food serving which makes it much easier to handle during business luncheons.

crab claws in egg white: the alaskan king crab claws were frozen overnight before deshelled and simmered. for the one in egg white, the bowl was filled with stock with a thick layer of steamed egg white at the bottom. the crab actually tasted a bit bland, but the egg white was very smooth and, surprisingly, matched perfectly with the crab. yummy.

fried crab claw in peppercorn salt: it was deep fried at low oil temperature and inside was still very juicy. there was not as much salt&pepper and chili than the deep fried peppercorn salt dishes in other restaurants; pro – it was healthier; con – the taste was lighter.

crab claws with winter melon: this was the best out of all 3 claws. the crab meat was filled with winter melon fragrance and the soup was a sweet thick broth.

king prawn: it was a very beautiful dish; the fist-size king prawn was soaked in oil at low temperature, and served on the side was a slice of chinese ham and shrimp paste. the prawn was very crisp and carried a light ocean taste. admittedly it tasted a bit weak, but shrimp paste saved the grace.

sauteed pork stomach, pickled vegetables, bamboo shoots, pinenuts: what a delicous dish! it used only the tip of the pork stomach near esophagus, where the tissue was firmest and crispiest. pickled vegetables were treated nicely so they were more sweet than sour, and pine nuts matched the pork stomach perfectly. it was a sublime dish.

braised pomelo skin with shrimp roes: it was one of those dishes that take forever to prepare. the pomelo skin was peeled before soaked in fish stock, then strained and steamed. the whole process kept repeating for a day until the skin became soft and absorbent before simmered in carp fish stock for 3 hours. it was very different from the “fake” braised pomelo skin at most dim sum restaurants; the one at tim’s kitchen was soft but not mushy, and each pore oozed thick delicous shrimp roes/fish soup.

satay beef and rice noodles: this was an exceedingly tasty dish; the rice noodles were steamed but not sticky (thanks in part to the thick oil coat). and i could use the spiciness after having quite a few light healthy dishes.

crispy chicken: actually this dish turned out to be weakest link for the night. the crispy chicken here paled significantly compared to 6 years ago, or the ones at some other high-end chinese restaurants in town. it was already lukewarm when served, and the meat tasted quite bland. skin was still thin and crispy, but the fat layer was too thick and very uneven.

it was a sublime meal with most delightful company. a word on service: i have read some really bad reviews on the service here but our experience was, on the contrary, very pleasant and efficient. there were 3 waiters at the front (including the son of chef lai), 2 of whom we interacted with. they were friendly and attentive, and jumped at every chance we asked for explanation of the dishes. i do understand why some other customers had been poorly received before, but let’s just say we were lucky to have the right waiters *wink*.

original post with pictures: http://randomnomad.wordpress.com/2009/11/05/tims-kitchen/

The young lady (niece of owner) has the worst service attitude and no manner. She practically requested us to stop eatting immediately and prepare to leave at once (8.20pm). She demanded us to pack away the unfinished food right away. So she can prepare for the 8.30pm guests at the next shift. The food is unique and nice but the treatment is quite eye-opening. A happy dinner was ruined by her rudeness at the end.

繼續同媽咪慶生

呢間我應該約5年前第一次來
第一次都已經有叫冬瓜蟹鉗
今天重遊舊地當然少不免叫呢個

冬瓜蟹鉗: 第一次o黎食覺得個重點係冬瓜
今天食雖然冬瓜都仲係好味,不過而家無第一次咁驚喜
但係蟹鉗好似有進步呢 (雖然價錢都比我第一次o黎貴o左唔少)

杏汁白肺湯: 好鍾意飲呢個湯,不過好多度地方都麻麻地
自從上年春茗飲完就念念不忘,今天再試,水準仍然好高
HK$400一大窩,有足15碗,今天每人3碗,救命

蝦子柚皮: 媽咪本身唔想叫,不過太多人推介我點都要試試
最後緊係成碟清晒啦,最衰唔記得幾錢,都值得叫~~~

椒鹽豆腐粒: 呢個就真係失望,唔夠脆,講完~~~

京都骨: 其實呢樣先係幾年前會o黎試食o既原因
一定要叫！好好好味丫！！！

涼瓜炒蛋: 呢個就真係灣仔生記好食好多~~~

煎鹹魚: 唔會太鹹,送飯一流~~~

蛋白杏仁茶: 完美總結

蟹肉炒飯 – 勁足料， 很多鮮蟹肉，反亦炒得軟硬適中，係有Ｄ功力。鑊氣比起附近一Ｄ大排檔式茶餐廳唔算勁，但可以理解，『桃花源』名都C文Ｄ啦，無咁勁火氣係正常嘅成碟反無Ｄ重味嘅料如叉燒等，味偏淡，我加Ｄ辣由吊味就啱啱好

A dear friend of mine is in town for a couple of days, making his last rounds in Hong Kong before moving out of Asia. I agreed to hit some restaurants with him, and tonight it was Tim's Kitchen (桃花源). I haven't been back there for a few years, and now that the restaurant's received a coveted Michelin star, it was certainly time to pay another visit.

We took the earlier seating at 6:30pm, and I had pre-ordered all the dishes when the reservation was made. The small restaurant was mostly empty when I arrived, but would soon see most of the tables occupied.

We started with the stir-fried giant glass prawn (玻璃蝦球), which came with a small slice of Yunnan ham (金華火腿). One of the signature dishes at the restaurant, I actually thought it was slightly overcooked. It was just a teeny bit bland, so it's a good thing we've got the slice of ham and the shrimp paste.

A giant crab claw poached with winter melon (冬瓜蟹拑) arrived in front of me. Another signature dish of the restaurant, I chose the winter melon preparation instead of one steamed with egg custard or deep-fried. This was absolutely wondeful. The shell has been removed and more crab meat has been stuffed into the claw to make it extra plump. The flesh was tender, the starched sauce and winter melon made the flavors delicate.

Remembering a meal we had together in San Francisco where we had tripe at A16, I ordered stir-fried tripe with mixed vegetables (七彩炒肚尖). The tripe was fabulous - sooo crunchy and chewy. The mix of celery, red bell peppers, bamboo shoots, sweet pickles, Chinese parsley and pine nuts made for interesting textures as well as flavors.

Braised pomelo skin with shrimp roe (蝦子柚皮) is a humble but classic Cantonese dish, and they do it well here. Nice texture, and I eagerly scooped up the starchy sauce so I won't miss a bit of that wonderful shrimp roe.

I'm glad I decided to order only one fried pigeon (炸乳鴿) because it was pretty darn big one. Very yummy. Crispy, fragrant skin with just a bit of fat underneath to make it tasty. Lots of flavor here.

Thinking we have a bit more room, I ordered one bowl of the snake soup (太史五蛇羹) to share. This was really nice, starting with the excellent knife work that one sees immediately. Light and delicate flavors, enhanced by the usual condiments. One of the best snake soups I've had, but I confess I am no connoisseur...

I'm feeling full by now, and decide not to order any dessert. This has been a wonderful meal, because the food has been really well-prepared and at the same time very simple and straight forward. With the simple decor and the ho-hum service, the quality of the food really stood out, and the Michelin star is well-deserved

慕米之名而來 - 訂枱的時候説明了只可以選六點半或八點半兩個時段。 六點半對上班的人來説真的不太可能了。 (如果一定要訂七點的時間就會有最低消費)

訂枱的時候已經寫了四個菜, 都是看Openrice其他人推介過的 - 蛇羹; 玻璃蝦球; 蟹鉗 (冬瓜, 蛋白蒸各三碟); 還有蝦子柚皮

來到的時候大概八點二十分, 看到餐廳裏面的全部客人都已經離開. 準備迎接下一輪客人

地方不大, 只能容納6-7枱 4-6位的客人.

人齊了想再多點幾道菜, 想點一些平常在家吃不到的菜式，看中了鮮草菇"火屈" 雞煲; 和大馬站煲; 一個要預定; 一個就沒有.

最後只好(不情願的）要了 西芹斑塊, 上湯豆苗， 蝦子豆腐， 豉油雞 炸子雞 各半只 （因爲兩樣都沒有全只）

先來玻璃蝦球； 賣相挺好； 很白； 但白得有點太白； 本身沒有太多味道；大家都要加點蝦醬， 蠔油或伴碟的金華火腿來調味。 我覺得反而金華火腿甜甜的 （可能有蜜糖）比較好吃。

再來蟹鉗 (冬瓜, 蛋白蒸各三碟)； 蟹鉗有三節， 拆得很靚，沒爛，味道也很鮮甜。每個人都立即叫了白飯來送冬瓜或蛋白 （想叫白粥卻沒有) 這是全晚最好的一道菜。

然後是太史五蛇羹; 記不得從哪裏看到說這裡的廚是從恆生銀行過來的, 而恆生銀行的太史五蛇羹是非常有名的, 所以對這個蛇羹是有點期望的. 記得去年去過國金軒, 吃過他們的蛇羹, 現場用GAS爐serve的一鍋蛇羹, 真的非常美味, 因爲他的味道是清甜的. 吃過這裡的蛇羹, 比較過我才發現國金軒的真的很出色.

其他的菜勉強吃完, 只記得西芹好味. 另外叫的上湯生麵也很好吃 (叫了多一碗); 老婆說
蝦子柚皮也很不錯, 但外母說北角鳳城比他的更好.

最後想要甜品, 答案當然也是 "沒有"!

這個價錢應該有更多更好的選擇. 也應該說下次要再來的話, 一定要所有餸都先寫好

既然摘了一粒星星, 也未來過, 便相約友人來這裡吃個午飯. 這間店很細小, 只有不夠三十個座位,. 所以, 在十多天前已訂了檯.

訂檯時, 留下了姓名電話, 對話小姐就問, 有 min. charge $150 一位, 用不用預訂一些特別菜色, 例如玻璃蝦球, 炸蟹鉗等等. 不過食友公子說最正是蝦子柚皮, 當然就訂番件先. 也記得另一些在這裡吃過玻璃蝦球的食友說, 不一定要試了, 最好的, 已在海景軒吃過了. o甘又係 wor, 賣成一百一十元一件, 又好唔過人, 玻璃蝦球和其他的名菜就待吃過一般的小菜後, 下次若再來再算.

準時十二點半去到, 全場滿座. 說是留了三位檯的, 侍應不知是想著什麼, 心不在焉的, 待了片刻, 沒有答. 也見這時沒有空檯, 唯有再說: “我們訂了三位檯, 什麼時候左右可有檯呢 ?” 我也是有禮貌的, 不過她卻好似嫌煩: “出去門外面等啦 ! “ 幸好, 我又唔怕煩的: “我係問幾時有檯, 唔係問o係邊度等檯 wor !” 侍應後邊另一位相信是主管的女士聽見就說: “唔好意思, 請在外邊等一會, 一有檯就出黎叫你.”

在門外與友人傾了十分鍾, 望見入面有張檯 d 人走. 本想走進去, 不過這店門口窄, 又擠著等位的人, 只有在門外再企一會啦.

真豈有此理, 那個侍應竟然叫了那幾個遲過我地黎冇訂檯的客人坐了在那椅子還暖的空檯. 這時那幾個剛吃完的食客走出黎, 我才找到位攝入去: “喂, 又話叫我們在外邊等, 我們禁乖在外邊等, 您又俾左張空檯俾人, o甘即係點呢 ?” 侍應又耍招聾耳陳, 當聽不到, 真係佢冇檯冇符時, 我又係冇符. 好彩幾個 fd 都好熟, 又唔赶時間, 等多陣冇乜大所謂. 今次我就緊係唔再走出門口等啦 !

過左一分鍾, 只見周圍 d 人禁多野食, 自己個肚估估聲, 冇晒耐性了, 再問: “o甘幾時有檯呢 ?” 終於知道點解個侍應要扮聾了, 佢竟然說: “你 d 朋友未到齊個可 ?” 我想, 佢其實應該扮埋啞. 想必是佢扮晒啞, 所以至會搞到 d 車汰便衣特使可以覺得: “親切友善的服務, 很快便會贏得你的歡心.”

好彩冇再走出去等, 下張空檯騰出, 侍應就記得我們的存在了. 主管女士再說: “唔好意思, o甘多位”.

雖是車汰人一粒星級別, 但張檯都頗細, 一人一碟碟頭飯一杯茶就幾夠位, 如果哎多幾個小菜, 就會幾迫, 環境只比一般茶餐廳好一點. 未來前還以為 d 菜色會貴, 但見到餐牌, 大部分都係五十多塊錢的小菜, 同埋 d 四十元多的碟頭粉麵飯. 所以若不吃要預訂的招牌貴格 / 貴價菜, 也不太容易食到 min. charge $150 的. 此外, 也有蛇羹套餐, 九十五元, 有菜, 有飯同孖腸. 我們三個人, 就叫了蛇羹, 幾個小菜及一個炒飯, 對食物的評語如下:

蝦子柚皮 – 這個預訂菜好入味, 夠火侯, 蝦子汁送飯都好正. 只賣 $55 係必食之選.

蛇羹 - 算好足料, 而且料切得很細心, 味道是過得去的, 羹底稍杰一點口感會較佳. 蛇羹一碗淨賣 $65.

蟹肉炒飯 – 很足料, 頗多一絲絲的蟹肉, 沒有欺場, 飯身略軟了一點, 鑊氣嫌太平淡. 有禁好既料, 其實再做好些是不難的. 只賣 $50, 好抵食.

咕噜肉 – 味道不錯. 酸甜槳多了一點, 也回鑊 dull 耐了一點, 破壞了原先炸得不錯的脆皮.

潤腸, 臘腸及焯青菜 (蛇羹餐包的, 連蛇羹賣 $95)– 孖腸都不肥膩, 軟硬適中, 肉味亦不錯. 焯青菜就是敷衍了一點, 求其不太整齊地放在碟上.

炆班腩 – 似是龍利魚肉當班腩, 冇腥也冇班腩味, 好一般, 但平宜 $55

西芹炒蝦球 - 蝦球肉質鮮但較實, 好味道, 也是欠了鑊氣. $95

整體而言, 桃花源的午飯菜色是不錯的, 用料好又足, 備料認真是看得見的, 亦不昂貴. 未達理想的是其烹調的功夫, 幾味小菜俱有瑕疵, 至多只是二級 + 的水平. 服務態度相信是因人而異. 除了未坐低前的遭遇外, 上菜順暢, 添茶頻密, 價格合理, 這個午餐經驗是尚佳的. 晚餐未吃過, 不過整體而言, 也想象不到, 一家二級廚功, 二級末環境, 一般服務, 坐得普通, 檯布冇張的餐廳, 可以被車汰人選了做一星, 似乎半島酒店都會話唔介意, 甚至好開心做唔到車汰街星店, 唔駛俾本車汰街拉低.

資料補充: 午市 min. charge, 只適用於訂位客人.

記十月十五難忘晚宴

「紅簿仔」指南般介紹，評為一星「隱世的寶石」。小店，對自己來說非什麼「隱世秘店」卻有著一份說不出的珍貴回憶，二零零四年八月，在這裡開始認識了KC，一直走到現在，小店風評每下愈況．．．是晚再來，是跟一位珍重朋友慶祝相識兩周年，地點是她細心挑選的，時為零八年十月十五日晚。

有幾味鎮名物是必吃的，玻璃大蝦球、蝦籽柚皮及冬瓜蟹鉗，訂了前兩者，入秋，又順道叫下太史五蛇羹，廣式小炒也應該試試的，就叫來咕嚕肉、一碟炒肚尖，茶香燻鴿很特別，只收九十元鬧著玩的試試，當然已有心理準備是炸燻形式上，結果如是，吃畢亦不覺特別不贅了。

不賣酒的主題，著眼店重於食材，應該有分加吧？店子還是老樣子的迫夾，擺設很簡單，晚市大概只能招呼四～五檯客，大概是家庭式經營吧，情況就如灣仔的葡國菜館Nino's Cozinha一樣，招呼及服務方面好得無話可說。

由太史五蛇羹開始，廣府式的五蛇羹，蛇肉、木耳、雞絲切得整致，伴碟的檸檬葉及菊花滲著幽香，湯底不如陸羽鮮濃紮實，但六十五元已吃嘗到雞肉蛇熬出鮮味，薄薄的欠無傷大雅亦令羹滑起來，是有水準的。

玻璃大蝦球要兩位起，看樣子該有五量重，幾「夠秤」，挑了花拍了蛋清拉油，用料不錯蝦是鮮而爽嫩，奈何大家吃過後，都覺得炸功很一般，蛋清吸了很重的油份，又不是很差，奈何早前吃過海景軒梁師傅手勢，珠玉在前這裡真的給比下去，若為著「紅簿仔」介紹玻璃大蝦球而來的話，建議你到海景軒。

平宜的師傅菜，要了蝦籽柚皮，柚皮炸得鬆腍不著渣，處理得檔半點瀝青味亦沒有，配上高湯與蝦籽濃鮮，「紅簿仔」沒有介紹，卻是值得一試。

咕嚕肉聽說要預訂，嚇了一嚇，幸好當晚即場叫亦有貨，漿掛得薄，奈何不夠脆口，用的是新鮮半肥位置，用料方面是認真的，甜酸味調配得宜，但比較起「好」炸功方面還差很遠。炒肚尖是粵式厚粒切法，有些是爽韌尖位，但大部份卻是軟腍的位置，下了西芹、薑片爆香，味道方面不會太失望，當然亦吃不到驚喜。

寫著寫著，忘了一味紅燒斑尾，大概是將昨日賣剩的斑尾翻用，養斑應有的軟腍它都有了，再加上唔新鮮，炸後以高湯燴後出到來的效果自然是又腥又帶粉糜口感，真的苦了在席的她，其時，聽著老闆鍾生滔滔不絕地介紹蒸魚法則，聽得頭有點痕。

食物水準如風評般「不是從前的桃花源」，只歎回憶是美好的，是夜輕談淺酌、一份交流亦覺窩心愜意，謝謝細心安排～

事後跟食友笑道，「紅簿仔」內一些星店，真的吞了下肚都唔知，這裡是其一，廿一間星級名店中，總要有一、兩間要有「同類別中出眾餐廳」的獨資經營代表性小店入選吧，服務很好，氣氛也不錯，星光下回憶是美好的，奈何食物就是做不好，難找到再來的理由。

恩師請客, 特地選了桃花源, 因為恩師見openrice上食評寫得又好又有特色.

之前大家都未來過桃花源, 從恩師言下, 知她略嫌舖面不夠decent, 老實說招呼也十分鄉土粗魯, 不過她一早特別預定的幾個菜, 本來是晚市菜式, 午市吃要特別預定. 那幾個菜一點都不便宜, 尤其以店舖裝潢氣氛來說, 不過那幾個菜十分有特色, 又十分好味道.

先來玻璃蝦球, 從來都未吃過, 甚至未見過這麼大的一整隻蝦, 用刀叉協助切開來吃, 嘩, 很好吃, 連旁邊伴碟的火腿也好吃.

然後是炸蟹鉗, 又是特大號, 起了殼, 不油膩, 不多炸粉, 好吃!

沙爹牛肉腸粉, 是日主食, 其實像我們平常的沙爹牛河, 不過換了腸粉, 很有新鮮感, 沙爹牛是大粒的牛肉碎, 很滑, 最重要的是厚厚卷著的腸粉出乎以料的十分入味.

蛋白杏仁茶, 其實我不喝杏仁茶, 不過這裏的杏仁茶又是很好味, 不太甜, 但又夠甜, 如果不是太飽, 我會把它喝完 .

平時常經過舖面, 只道是普通小店, 午市都是賣40塊一個牛河, 但整頓飯中, 不時見有中年西裝叔叔親身入內訂位, 似乎都是熟客, 確是大隱隱於市.

聞名已久桃花源一店,好評甚多,適逢有酒友邀請,有美酒美食,梗係唔少得我啦!以下菜式由酒友預訂菜單.

玻璃蝦球- 連蝦上薄衣都去埋,所以表面雪白,再加上由兩隻爽甜大蝦串合而成,配以雲腿一片,果然係一道美味手功菜!!

炸蟹蚶- 真正原裝蟹蚶,冇花冇假,所有蟹殼已清除. 據聞係要先雪凍蟹蚶,然後用木棍慢慢敲碎蟹殼! 真係啖啖鮮味蟹肉,極品!

蛇羹- 材料跟景麗會所接近,而且師傅同為前恆生銀行總廚徒弟,不過質素未及景麗,湯底未夠鮮甜.

八寶鴨- 炆得極腍,內裡有蒠米而唔係糯米,食落唔會太滯.

椒鹽骨- 應改名為梳打骨,勁梳打味,簡直意外咁差!!!!

清炒菜芯- 冇食,不過咁簡單一道菜應該可以掛!

肉絲炒麵- 味道可以,不過麵未炸得夠脆,一般.

沙爹牛肉炒腸粉- 沙爹牛肉味道香濃,配上滑溜腸粉唔錯!!

蛋白杏仁茶- 甜度剛好,蛋白夠滑,幾有水準.

前幾道菜十分滿意,可惜個梳打骨太嚇人,令好感大減. 再加上店內年青女負責人面口極難睇,由一入店至離開,每一個同佢有溝通既機會都要俾佢串,下下碌大隻眼好似要鬧人咁,各位酒友都十分不滿佢態度,可能人氣太旺盛唔憂做啦,不過幾好食都冇回頭!

贈你一句啦- 以客為先!

午飯時段接近尾聲，店内客人已走得七七八八。餐牌上有小炒，亦有碟頭飯。一個人用餐，僅點了個菜遠肉片河（濕炒）。

十分鐘左右，食物端來。粉底份量不少，加上選用粗河粉，視覺上更覺可觀。肉片菜遠數量略遜，但炒得亦算不錯，肉嫩菜甜。可惜芡汁不夠薄，部份河粉更沒有‘揚散’，雖有銀芽助其爽口，仍覺口感欠佳，此一敗筆，令食欲為之大減。

心思思想試已久，終於一『嘗』心願。

蛇羹：豬肉絲煮過火，『HAI』口，瑕疵也。

冬瓜蟹蚶：清潤爽甜，賣相好，不錯。

玻璃蝦球：size 比一般大一倍，蝦味略遜，但仍出眾，夠睇頭。

炸子雞：ok

蝦子柚皮：蝦子野味，醬計出色，90 分。

杏仁茶：ok

想試金華玉樹雞和炆班尾，但要預訂。肉餅不是手打，不叫。

菜式味道偏淡，廚藝不俗但來貨不是頂班，是夜消費兩位八百餘元。(只收Visa Master，不收AE。)