十月初至，秋意正濃，此時最好有一碗上乘的臘味糯米飯放在面前，飛快拿起雙筷將之放入口中。那份暖笠笠的感覺，真是幸福到不得了....

是夜再次造訪"強記"，為的就是要尋回上述的感動。試問要吃一碗水準既佳而又便宜的臘味糯米飯，又怎能不到這兒坐坐 ?

飯粒依舊是黏而不稠，在燈光底下是油光十足，臘腸粒不死硬且有油香，膶腸更是帶點甘甜之味，只是臘肉粒既少之餘又太硬實，是為美中不足之處。不過總體上已是上佳之作。吃完一整碗後，可謂罪咎感十足十，健康指數縱然馬上跌至新低點，但幸福指數卻是直線上揚....

二者之間，您作何選擇呢 ? ....

不夠喉，魚蛋拼蘿蔔一小碗馬上侍候。可惜的是兩者質素皆屬有限貨色 --- 前者"實的的"魚味欠奉，交來的來貨供應商看來要考慮改善一下了；後者雖夠清甜但卻有少許渣，不過起碼沒有像預先沒過"糖水"的，沒有很重的"假"甜味，已是甚佳。吃得多"榮記"或"車品品"的，要求自然是更高了.....

看看隔籬左右，每枱皆放有一碟葱花蝦米腸粉，才知這是馳名小吃，現在才再下一城，會不會太遲呢 ? .....

不遲不遲，反正以後時間多的是嘛，於是再過兩星期左右，偕太座再來大殺三方....

一個人只得一張嘴，放得進去的東西當然有限，現在多了一張，自然就鬆動得多了.....

上次未能圓夢，今次必定要嘗一下那葱花蝦米腸粉。記緊要阿姐下醬重手一些，滋味就多一些。腸粉煎得外皮帶脆香，儘管幼滑度遠不及深水埗合益泰的(沒下足豬油當然是致命傷)，但葱花及蝦米之足所帶來的咬口及香氣卻已可彌補，再添上猶如水浸般多的醬料如豉油、甜及麻醬，這就怪不得每枱皆有一碟在陣了....

太太忽地很想吃燒賣，這裡賣的更是有"龍蝦"的說穿了當然是那些在普通街市也能買到的十來大洋一大袋的貨色。四小粒沒甚味道的麵粉團就要差不多十塊，實在是過份了點吧....

鹹小吃過後固之然要吃點甜的。小碗的喳咋要賣八大洋，份量也的而且確很的骰。味道是遠不及個人認為最好的廟街源記，致命傷是椰絲落得太吝嗇，只得數條浮游在面上，而且入口又是極硬的，既是這樣，椰香又如何散發出來呢 ? 同樣的堅硬程度亦發生在其他豆類及木薯上，再加上花奶又沒有多下，所以儘管甜度合宜，這樣的製成品又怎會好吃 ?

吃完一大堆東西，夢確是發完，但是不是一個好夢，倒是覺有點矛盾...

在街邊小店要找可立即買走而又好吃的糯米飯不易.一般都是太軟太爛,又或是黐埋一舊的貨色居多!去揾間酒樓菜館坐低,每日又話限賣二十碟,以為質素會好D又或真係生炒?試過多間都係不外如是....在OR用强記來搜尋的話可以找到約四十間食店,一個如此平凡的名字卻有不平凡的糯米飯!
糯米飯----飯粒軟硬適中,有腊味的油香,每粒也能用筷子挑開,但又不會失去糯米飯特有的黏性.如果豉油的調味再咸一點會更完美!
煎腸粉----因為放工時間客人流量快,腸粉不停地煎保證新鮮熱辣!腸粉雖然只煎了一面但依然夠熱,煎得頗香口!麻醬及豉油的調味亦不錯.
這裡確是市區中的一個好選擇!
最合自己口味的糯米飯是在鯉魚門的金利來吃到,可惜不設外賣及散叫!因只是作為海鮮餐的單尾.

天氣悶熱，三十三度高溫，行兩步路也大汗疊細汗。午餐心血來潮想吃就吃，在大熱天時竟來一碗糯米飯，令我熱上加熱。

來到附近，就聞到飯香，二話不說先來一碗糯米飯。糯米飯足料，不用再加料也足夠，有香口薄片的臘腸潤腸,肥而好吃的臘肉，炒過很細粒的蝦米，還有冬菇蔥花等。最好還是飯，粒粒分明有咬口，帶點黏姓但不會把食材也黏著，下豉油鹹度剛剛好，值得大熱天時來一碗。

想點甜品降溫，要了一碗細碗喳咋，只用八元。來的是熱的，一點也降不到溫，好彩是少少的一碗。料算多，紅豆份量較多，有點像吃紅豆沙，好彩還有西米、眉豆、很粉的芋頭、幾香的椰絲等等，如果加一些較有咬口的豆如花生會較好。

下一次，入冬見。

見到好多的 以為好好食, 今晚試左

1) 魚蛋 ....... 三串 HKD 18 (每串 HKD 6)
D 魚蛋完全無味!!! 從未食過這樣完全無味的魚蛋!

2) 糯米飯 ....... 兩碗 HKD 40 (每碗 HKD 20)
味道普通, 唔值20蚊一碗.

試一次無回頭, 十分失望

上次嚟到,無開門,殺我1個措手不及........所以sep 01, 09先致電先嚟,2人來dinner,叫咗 :

1) 豬皮蘿蔔魚蛋 (hk$18)
-豬皮同蘿蔔都入晒味,不錯
-魚蛋都有彈性,稱職

2) 花生旺菜豬骨粥 (hk$17)
-對粥品其實麻麻,但又想試吓
-個粥見到1點點細白色,原來友人話喺腐竹嚟
-粥都綿,味道亦可以,只喺個賣相有白點點就怪怪地

3) 腊味糯米飯+潤腸 (hk$26)
-撇除另+嘅潤腸,其實本身佢都幾多料,有冬菇,蝦米,腊肉,臘腸片,蔥花等
-潤腸有油甘嘅肝味,不錯
-飯亦挺身,絶無腍意,仲喺1粒粒
-只可惜個豉油調得唔夠味,欠咗少少,否則就每個環節都好平均

4) 香菇什菜豉油王炒麵 (hk$13)
-鹹咗少少

5) 熱喳咋 - 小 (hk$8)
-細細碗
-呢個掂,只有熱,無凍供應
-好多唔同種類嘅豆,煲得好綿
-甜度適中

* 聽說佢唔喺日日開............所以先致電check清楚比較穩陣

* 食飽之後就去睇show

上星期四晏左起身，返工前又諗唔到食乜，諗住落去銅鑼灣食，坐車果陣，心血來潮諗起好耐冇去強記食糯米飯，所以就去左強記食晏仔喇.

在酷熱天氣警告下食糯米飯同埋豬骨粥，某程度上其實係折磨緊自己的，不過無計啦，鬼叫D糯米飯同埋豬骨粥鬼咁好味咩.......

坐左入舖裡面較涼地方，例叫糯米飯加臘腸同埋豬骨粥，在酷熱天氣下食熱辣辣的糯米飯豬骨粥真係幾辛苦的，不過原來又係另一番滋味，或者，自己就係攞苦黎辛既人黎掛.......

熱到噴火的天氣下，食到咁好味的豬骨粥同埋糯米飯，都無所謂咯..

highly recommended dishes:
lor mai fan
cheung fen
chu pay lor bak

lor mai fan is about $17, which is a bit expensive, but it is loaded with ingredients, so, maybe it's worth it. cheung fan is pan fried, but keeps a smooth texture. i go there everytime i pass by. but if u want lor mai fan, u gotta go early (around 9pm) otherwise, it will be gone.

上月初，突然從食友 Foodiewil 口中得知灣仔強記已好幾天沒有營業的消息，嚇得小弟以為再沒有平、靚、正的糯米飯吃了。某晚路經灣仔天樂里附近，死心不息的去碰一碰運氣，當看見燈火照舊通明的時候，心中大石終可放下，那管剛剛吃過了晚飯，也決定要豪情地來一碗糯米飯回味一番 !

這碗廿蚊的糯米飯，我已介紹了好幾次，肥美的臘腸片、潤腸片、甚至蔥花也只是綠葉，主角永遠是那充滿油香的粒粒糯米飯，深色的醬油使其味道濃郁，飯粒也帶點黏性，入口口感一流。這晚沒有另加臘腸或潤腸，亦沒有以馳名煎腸粉作伴，單純一碗糯米飯，三分鐘內將之解決，放低廿雞響檯面就拍拍屁股走人，充滿一絲絲的快感及滿足，這美味、這風情誰能代替?

素素豬，這碗糯米飯，仲等緊你去開光呢 =)

得個八成半滿, 有點偷雞, 一碗小兩啖, 真係可以賣多幾碗

其實不用再多講也知道, 這裡打正旗號力推喳咋, 食得出係用心去煲的

由第一次食到依家幾年時間也不變地料足豆夠腍, 糖水與材料合而為一, 香芋夠大又夠粉, 基本上每粒豆心也是溶化又不失咬口, 椰絲夠多, 亦沒有過度的甜味, 比較適合冬天用的糖水因為比較濟口

個人推介九龍區好喳咋: 鵝記喳咋 $14 　

比 Okay 因為八成滿同價錢較貴, 食物係比笑 架

三月二十七日

有時候想在銅鑼灣找間平價的食店也較有難度,下雨天總會心情來得有點悶.強記這個名字較早前才知道,在學校附近,找它一點也不困難.後巷的位置也被人佔據,坐在店內,望著後巷,先一碗糯米飯,再加蘿白以及豬皮,餐牌還寫著豬紅,其實一早沒有了.

糯米飯份量不算多,材料有臘腸,潤腸,蝦米,冬菇.糯米飯沒有黏在一起,每粒分明.伴著雙腸以及蝦米總有一種特別的感覺,發出的熱總是散不開,一碗的份量剛好,

蘿白煮得沒有渣,汁令得蘿白入味和[淋].豬皮則是爽口,二款美味.食得有點不足夠,再來碟煎腸粉.腸粉加了蝦米,嗅下去有點香,但其實食下去更沒有煎的感覺.雖有醬汁相伴,和名字總是離題了,腸粉只能說普通一點,

四十五元,在銅鑼灣和灣仔交界.食得胞肚,價錢已經不算貴.拿著雨傘,慢步回學校吧

負責煮食既位置位於店鋪前﹐可見到師傅整個烹調過程。一邊負責糯米飯﹐一邊負責煎腸粉。繞過店前﹐見到一張張木枱放滿整條小巷座滿顧客。因這裡供應的食物種類不多﹐所以放在每一枱上的食物都是大同小異。是晚與其他人所叫的也是一樣﹕糯米飯﹐豬皮蘿蔔魚蛋&煎腸粉。

糯米飯 – 份量如以下很多食評所講﹐份量不多。配料有腊腸﹐潤腸﹐冬菇﹐腊肉&蝦米。飯夠熱﹐味道不錯﹐但有些腊肉炒得過火些﹐所以有點兒‘火農’。。

豬皮蘿蔔魚蛋 - 豬皮跟蘿蔔做得不錯﹐豬皮軟硬度適中﹐蘿蔔亦冇根。但老婆話魚蛋質素不太好﹐有一陣臭豬油味。

煎腸粉 – 因炒得剛好﹐所以質地軟熟﹐配合炒過既芝麻很香。

總括來講這裡供應香港一些地道小吃﹐木枱小巷環境不是人人能接受﹐但有一種幾十年前細路時的情境。雖然10-20元不是大數目﹐但以這份量來判斷,價錢有4-5元偏高。

在附近的店子跟友人喝過點酒後，路經此地，最終又忍不住入去吃一吃。

雖然已是半夜三更，但仍有不少的食客光顧。

先慣性的點了腸粉，這兒的腸粉是蒸出來的帶蔥花的豬腸粉，加上少許生油、豉油、麻醬、甜醬及芝麻，真的是人間美味，豬腸粉很滑，而溫度也夠熱，個人認為比深水埗的合益泰更好吃，唯一要挑剔的是芝麻是未炒過的，唔夠炒過的香。

另再也按捺不住的點了一客豬皮蘿蔔，雖則不是什麼山珍海錯，但真的是很可吃，豬皮夠軟身，也吸飽了湯汁的味道，蘿蔔也如是，且本身清甜及完全無根，是無敵的港式小食，很好吃。

此店雖小，而賣的食物很有水準，怪不得那麼晚還有那麼多人跟我一起吃了。

之前已經和女朋友吃了一頓豐富的午餐，但路過強記也忍不住和她入去吃一吃。

先點了腸粉，這兒的腸粉是蒸出來的帶蔥花的豬腸粉，加上少許生油、豉油、麻醬、甜醬及芝麻，真的是人間美味，豬腸粉很滑，而溫度也夠熱，是冬日街頭小吃良品。

雖然真的是很飽了，但在入冬後都未吃過這兒的腊味糯米飯，最後也按捺不住點了一客，這兒的糯米飯是可以再另加腊腸及膶腸的，但怕飽到吐的關係，沒有叫，但其在內已經有不少的腊肉、冬菇、腊腸及膶腸，加上沾上了老抽的飯粒，彼此黏結在一起，很好吃。

此店雖小，而賣的食物也不是什麼山珍海錯，但其每樣的出品也很好吃，水準也穩定，是一間很有誠意的小食店，不妨一試。

I dislike nightlife, in a sense that post-dinner gatherings often turn into binge-drinking parties for those who think they can hold liquor like a bottomless pit, or as Chinese call them "wine colander". And even if there is drinking involved, I usually pass on it, just because I think that getting drunk is hugely embarassing, plus anything you say or do is really just a funny act as you won't remember a single thing when the influence's out the window. Plus the hangover afterwards. There is only one thing I enjoy about these gatherings -- the post-party eating trips. Midnight hunger is just as embarassing, as the night goes on and on you suddenly feel your stomach drumming for your attention for food. Conventional choices would be of ChiuChow fare, but at midnight in Wan Chai, 強記 is undoubtedly a must-go.

At any given time 強記 is still crowded with people. Located in the middle of nowhere -- I call that because its location is in between two major bus stops (Lockhart Road Library and Sogo), between two tram stops (C.C. Wu Building and 'goose neck bridge'), and around the bend where no car can stop for more than 5 minutes without getting a parking ticket. Still people from all corners of town come for its treats -- fit for quick bites or midnight snacks. Some like them for dinners too. 強記's signatures include "Glutinous Rice with Chinese sausages" ($20, one size), and Panfried Rice Rolls ($13). You can see both of them being prepared on the spot, front and centre in the shop. The rice rolls were bought plain, but 'sauteed' in an old style Chinese restaurant 'fried dimsum cart', one that has wheels and a thick plastic shield with shelves putting pre-fried items on. Batons of rice rolls are quickly seared on the hot metal plate with the familiar sizzling sounds of hot oil, caramelizing the sides fast. The aroma of it spread out into the shop and round into the alley, where tables are laid. The owner, with a swift motion, scooped the fried rice rolls onto a big square of wax paper, soy sauce here, sesame sauce there. Sweet or Chili sauces are on separate bottles for personal preferences. The sesame sauce adds depth to the soy sauce, I think, as otherwise plain rice rolls take on better tastes than just soy sauce.

"Glutinous Rice with Chinese sausages" is a classic. A bowlful for $20 may seem steep, but having arrived I picked through it, and realized how much went in that little bowl of rice -- Plain glutinous rice were sauteed and cooked on the stove until fluffy and cooked through, then Chinese sausages (plain and liver varieties), and shiitake mushrooms are chopped into bits and blended into the rice. The essential juices and oils of the sausages will go into the rice as the owner continuously stir the pot to ensure that every bit of rice gets the heat and moisture so that the top will not be dried out despite exposed to the atmosphere. Chopped dried shrimps added richness to the rice, while scallions offered the lone spot of green and a fresh crunch to the dish. I love Chinese sausages and tasting the rice by the lump offer me a filling snack that will ensure my journey home safe and fulfilled.

Who'd be at 強記 without trying their "Mixed-Bean Dessert" (喳咋;$8 for small, $16 for large). Almost nobody orders the small one, as it really contains only a few spoonfuls. You'll never have enough if you have a small. Plus, if you come to think of it, two smalls do NOT equal one big one, even the owner says so. The mixed bean dessert is a traditional blend of beans and pulses which are slow-cooked together with some stirring and addition of coconut in the mix for flavouring and a tropical aroma. The beans have to be thoroughly soaked in advance, then added to the mix in separate stages as each bean variety cooks for different period of time. You want to spoon up with mashed adzuki beans but with some bite on the chickpeas and kidney beans as well. This one is wonderfully executed, with every bite filled chockful with beans. Its scrumptiousness is beyond many similar desserts in more celebrated joints. The addition of desiccated coconut added a nice touch, and the last minute drizzle of evaporated milk rounded out the smoothness in texture.

If the above is still not enough to beat your midnight hunger, you can always have a bowl of "sweet mung bean soup". It only comes in hot and certainly it should only be hot. It is richly flavoured with herbs and the presence of sea kelp added depth to the whole dessert. Then of course that's for those with a sweet tooth, those who favour the savoury can try their "panfried noodles", which is not very greasy and filling at the same time.

I've never had a bad experience at 強記, in a sense that aside the sometimes hostile service you get, and it being on the streetside in the dark alley next to a ditch, it's truly a worthy joint popular among people of all ages. Sometimes you may end up waiting in lines to sit down and eat in, but hesitate at nothing to jump in the line. I have learned that you actually get more glutinous rice in the bowl when you eat at the shop then take-away, and you can make special requests like "more beans" in your dessert when you eat in. Next time when you find yourself dwelling in Wan Chai at wee hours, or for that matter any time of the day after noon, 強記 may just be the perfect pit-stop to fuel you up before you make your way to your next stop...home, work, or wherever the wind takes you.

2008年最後一天。辛苦工作了一整年，今天怎樣也該對自己、對大家好一點，吃一頓豐富的下午茶，然後收工。想一想公司附近的食店，令我最滿意的非強記美食莫屬。佢款款出品都咁美味，而且水準穩定。告別08下午茶，就食強記。

吃豐富一點，糯米飯再加多一條潤腸，必食的煎腸粉，豬皮、魚旦、蘿蔔，仲有炒麵同埋喳咋，今餐既下午茶，相當滿足。

糯米飯份量的確較小，大概只有半盒，不過材料十足。冬菇、腊腸、潤腸、腊味、蝦米等，十分惹味。打開盒時，糯米飯仍是熱的，飯幾乾身，一粒一粒的，不會黏在一起。由於個人喜歡潤腸，加錢整多條。潤腸充滿油香，咬落煙煙韌韌的，滋味無窮。今日天氣轉冷，吃碗暖笠笠的糯米飯正好。

每次來都會叫煎腸粉，因為腸粉煎得特別香，特別脆口，加上甜醬、麻醬、辣醬和芝麻，味道一流，口感亦佳。

豬皮、魚旦、蘿蔔，唔知係咪放埋一齊既關係，撈到亂晒龍。三種小食，味道都差不多，咁當然口感不一樣，蘿蔔爽口，魚旦彈牙，豬皮煙韌。最欣賞還是其燙口的感覺，好有風味。

第一次試這裡的炒麵，炒得不太油，但香口，還有芝麻和椰菜增加口感，原來都不錯。要左兩碗大喳咋，材料十足，又暖胃，也不會過甜，值得一讚。始終呢度都係出名賣熱糖水，水準一定有番咁上下。

食物很快被掃清，有人還說不夠喉。算了吧！留番個肚等下場。

2008年是難捱的一年，但回顧過去，也不是完全沒有得著，起碼我認識了兩位甜魔。