九龍城泰國菜館多的是.....
試過好幾間 , 都係比較鍾情 『昌發』...

價錢經濟 , 味道正!!
不過 , 係有個亞姐態度差d je.....
整體都幾好!!

是晚三個人, 點左以下食品 :

1) 冬陰公2) 焗椰青海鮮炒飯3) 生蝦4) 蠔仔煎蛋
<<唔記得影相tim>>

5) 泰東生菜包

今日小妹生日,專程plan好同友人嚟九龍城食泰菜

一早已經上網做哂功課,知道有幾間食泰野特別出名
plan定行程唔使四圍dou

格完價後發現昌發唔使加一又唔會有最低消費
啱哂我地兩個想留肚食下出面泰式串燒同甜品的為食豬haha

撞正一點lunch hour入去時坐無虛席
有點泰國樣同口音嘅姐姐叫我地行個圈有返嚟好快有位

想食都無計架咪等等囉雖然是日白色情人節天陰陰涼風陣陣
但係食泰野又點少得叫返個椰青伴飯呢
我地連d椰肉都食得一乾二淨
可想而知有幾新鮮之後好快就嚟左個青木瓜沙律先(9/10)非常正宗,花生碎同青木瓜,紅蘿蔔絲配合得天衣無逢.
本人係泰國菜嘅fans嚟
大,小,貴嘅平嘅thai food都食過哂
整呢個沙律要整得正宗,關鍵就喺個魚露度

昌發嘅用料非常正宗,沙律為左切合港人的口味己經調到微spicy
如果好鍾意spicy嘅朋友亦可以用桌上的各款(7-8款)泰式醬料
包保滿足到你地的需要

白灼獅拑我都係第一次食
本以為同蜆差不多味
點知原來比蜆更加鮮甜!!
加埋佢個特製嘅醬
真係夾到出人意表呀好想食多碟,2人份量marn marn緊夠啦!最後等左20分鐘終於來了
個炸春卷係我expect的味道
好crispy,唔係太油
一定唔係翻炸的食物
非常的乾身脆口
加埋泰式醬

為呢一餐風味菜劃上完美的句號。

點的都是網上口碑不錯的菜式呢:

冬蔭公湯: 湯有大小之分， 點了一個小的，$50，是2至3人分量，沒有特別預先問到辣度，初嘗一口，真有點辣，後來倒是覺得還可以接受，用料不少，既有一貫的菇類，亦有鮮蝦，鮮蝦的水準屬中等， 湯是相當鮮味的， 我是喜歡的。爆炸皮蛋: 在蝦餅和這道之跟選了這一道。皮蛋外像有一層蝦膠，最外圍的是像蝦餅的脆皮，皮蛋是切開上的，難得的是皮蛋沒有一點苦澀味，但建議可四人一起吃，多吃會有點膩口。白灼獅拑: 原本擔心獅拑處理不乾淨，但後來看見不少人在點，應該也沒關係吧。原來是一道凍盤，用白灼的方式充分突顯獅拑的鮮甜，肉質相當飽滿，值得一試。獅拑，也總算吃過了。消費: $80

晚飯時間，好耐無去九龍城更係食泰國菜，一睇見Openrice就識揾食啦，去左昌發泰國粉麵屋，雖然鋪位門面很細又不起眼, 鋪內環境偏細尚算簡潔, 可容納數張枱約20人, 佈置雖然簡陋貼满食物相，四週一望去找心頭好，我就當然首點
一個冬陰公：湯底用左大蝦、椰漿、草菇，香草其實湯味帶點酸酸甜甜額外覺得愈食愈開胃，颜色鮮艷，好吸引我就飮左兩碗先記得拍照添。
雞/豬串燒(共半打)：好大串但不太夠野味, 還是喜歡其他店的串燒多一點。
炒金邊粉：要自己再撈埋伴碟果d花生碎，先至可以夾黎食。
蒜蓉炸大腸：係用生腸炸初時意為係炸田雞似的。
蝦芥蘭沙律：比較酸辣。
整体都可以

一年中總有機會到位於近九龍城的總局上課, 前陣子又有機會了, 當然同時趁機到九龍城內的食店找好吃的試試! 看過Openrice的食評後, 今次選擇了這間位於城南道的昌發. 中午時候, 店子的客人居然只得小貓三幾隻, 令人意外! 店子位置不算太難找, 不過門面很細少又不起眼, 行過了也不知道! 店內環境也偏細小, 只可容納數張枱子, 而且坐位較窄, 佈置雖然充滿泰式風情, 但是比較簡陋; 有趣的是居然用雞公碗裝食物, 感覺突然中式化不少. 看看餐牌, 所有食物都印有號碼, 部份食物的相片還貼了在牆上! 最後還是點了最多食家推介的游船河.

在等待食物期間, 看看牆上貼了的店子介紹, 才知道這店賣的是地道的泰北清邁菜, 多菜多肉類, 特別是豬肉! 所以餐牌上有很多豬肉類食物. 等了一會, 游船河終於出場, 侍應同時拿了一杯冰水來.這碗游船河看起來份量偏少, 有肉丸、肉片同豬膶, 加上芽菜, 通菜和金不換, 其實即是泰式豬雜河. 先說湯底, 味道很濃郁, 有很重的胡椒粉味, 而且味道偏鹹, 喝幾口後已經鹹得要喝冰水! 而且其他配料浸在鹹而濃的湯裡, 所以越吃越鹹! 據說, 顏色偏黑的湯底是加入了豬血, 所以色澤偏深.

至於肉丸尚算彈牙, 豬肉味ok; 肉片則十分硬和嚡口, 與爽脆的豬膶對比甚大!
河粉份量偏少, 和在泰國吃到的差不多大小. 入口一般滑溜, 但可惜較為"碎濕濕".

最奇怪的是配菜不只有大量的芽菜和金不換, 還有甚少用的通菜, 不過因為湯的影響, 所以只有鹹味而沒有蔬菜鮮味! 大量的香葉, 為湯河加添了不少清新而獨特的泰國味道.

這間小店食物質素還可, 價錢亦算大眾化, 泰國藉的侍應的態度一般, 動作較慢. 不過, 個人不喜歡吃太鹹的口味, 所以不是我的那杯茶. 下次要再光顧的話, 定會選擇其他食物, 不再"游船河"!

Hong Kong's thai expat community certainly doesn't get much of a mention very often. Usually when someone mentions a thai person in Hong Kong, they're more often than not thinking of a domestic helper. But there is a relatively small Chinese-Thai community in Hong Kong, though it doesn't really reflect the huge Hong Kong community in Bangkok. All the thai's are clustered around Kowloon City, the former site of the eponymous Kowloon Walled City. Rumor has it all the thais moved to Kowloon City after mostly being evicted from their former community on Hong Kong island as the skyscrapers were erected in the hundreds during the 1980's. But enough about history, lets talk about food. Surely if anywhere, Hong Kong's best thai food has got to be found in the so called bangkoktown. Top on the list on Openrice is Cheong Fat, a small hole in the wall eatery with a narrow staircase that leads to a slightly more spacious (I said slightly) upstairs. Interestingly the place also featured in my friends Lonely Planet Book, though I rarely give the LP recommendations any credence (see why below). The staff redefine Hong Kong surlyness though. Ask for a table: ignored. Ask if there is room upstairs: ignored. By our own exploration (and motivation from hungry stomachs), we found our own table and just sat down. First dish we ordered was something that my friends lonely planet book recommended, Cheong Fat's Traditional Chiang Mai Noodle Soup ($30HKD). If by traditional you mean packed with dark and bloody slices of liver, chicken feet and various other intestinal bits, then it was as traditional as angkor wat. Chicken feet I have no problem with, but liver is really not up my alley. Nor was it up anyone elses either. Whilst everyone conceded that the actual noodle soup was nice itself, it was spicy and rich, the whole experience of picking around the bits of cartilage and fat means that we quickly put this dish to one side. Next up a truly redeeming Spicy Papaya Salad. This dish made up for the trauma of the noodle soup, it was fantastic. The papaya was fresh, it was spicy, well proportioned. And one thing I love about Papaya salad is the crunchiness and texture of it. For the briefest of moments it transported me back to memories of sitting on a beach in Krabi, and it was lovely. The Green Chicken Curry was well received by everyone, but I thought the portion was a bit small compared to the other dishes. At this price I shouldn't be complaining. By far my favorite dish were the thai fish cakes, which I demanded we ordered. These were great, crunchy from being lightly fried on the outside, with a bouncy inside laced with coriander, mint and other spices. My only gripe about this dish is that they came served with a sweet chilli sauce, instead of a Nam Phrik Pla sauce which is what i'd usually expect with this dish. Finally the Pad Thai, the quintessential thai dish, and the standard all thai restaurants should be based upon. The trick is with pad thai, it should be kept simple. It's the kind of dish that a grandma with a wheeled hotplate on the streets of Bangkok can whip up in 30 seconds. And yeah, it was okay, served with a generous portion of crushed peanut and a slice of lime, and lots of prawns. It was certainly authentic, being quite dry and having a strong taste of ketcap manis and fish sauce, which is a far cry from the bastardised pad thais you often get in other thai restaurants. But it didn't blow me away, or anyone else for that matter. A nice meal but I don't think any of us will be rushing back. The price is certainly right, but the surliness of the staff and the freezing dining room certainly didn't want to make us linger around any longer after the last fish cake had been consumed. There are so many other Thai places in Kowloon City to be explored, so the aim is next time to do better.

去到門口見到有十多人等緊位,咁我入去諗住攞飛,
同侍應A講我兩位....佢哦一聲走左去....
幾分鐘之後見到侍應B,又同佢講我兩位.....之後佢叫我等一陣...
再5分鍾之後,收銀呀姐返黎先比飛我...算....

坐係門口等....見到侍應B行出黎問我問口對男女幾號飛,佢地15號飛.
再問下我地,我地係10號飛...
5分鐘之後,佢叫左對男女入去...SUPPOSE叫埋我地....
但佢冇....個陣都等到唔耐煩...因為已經坐左半個鍾...

之後走入去,見到侍應B,再睇下張畫飛紙刪左10號,真係火都黎...
我同侍應B講我係10號飛,你又比左張枱人,又刪左10號,即係點....
之後佢只係話你地兩個人上樓上,樓上係淨返張好逼既2人枱.

叫野食我已經好火.....交比男友決定.
叫左個炒通菜,炸蝦餅,炒雞河同椰青

炸蝦餅:5分鍾就上,係幾好味,好彈牙,份量都多
椰青:唔凍,甜甜地咁

等等等...等左15分鍾...

炒雞河同炒通菜仲未到,追佢,再等5分鍾...
上左個炒雞河....冇特別

食完....

再吹.....D侍應淨係識答"哦"

給果我用左兩個鍾係佢呢度....有1個鍾45分都係等...
比錢個陣同個收錢既講你D野叫10次都唔黎...佢唔出聲...
真係火到黎呀,我BLACK LIST呢間野,D野又唔係特別好食

PS.坐樓上,枱枱客都係到追野....收錢個陣都聽到有人D菜又係冇上到...
呢間野真係好唔掂

呢間其貌不揚既小店，野食真係唔錯！星期四7點幾去到，兩個人唔駛等位。白灼獅拑：第一次食，味道好特別，係有d腥，不過愈食愈好味，個酸辣汁超惹味！
炸蝦餅：最鍾意食炸野，即叫即炸熱辣辣，滿滿的蝦膠，配上甜酸汁，多多都唔覺膩。
雞/牛串燒(共半打)：好大串，絕對唔欺場，熟度剛剛好，個沙爹醬又係一絕。
鴨肉生菜包：除左鴨肉，其實仲有鴨腎同膶，口感十分豐富，呢個係無醬汁既，但碟炒鴨本身係已加香辣，好夠味；生菜亦新鮮。

加埋杯青檸梳打，絕對食過番尋味！

一個星期都唔夠再次重臨昌發原因好簡單, 真係食過翻尋味加上價錢適中又地道, 今次再約友人來光顧.

今次捨棄食炸物,試下其他地道泰菜.白灼獅拑,灼既時間掌握得好好唔會令到肉質過熟又不至於流出太多血水, 食時都唔會覺得太血腥, 獅拑隻隻都肥美肉厚再配上店鋪自製既泰式辣汁十分開胃.另外一心一意叫一個生菜包來中和刺激既食物, 估唔到我地點這一個生菜包就更加刺激, 單睇外表都唔覺得辣味十足, 細看之下其實整碟肉碎都佈滿小小粒既辣椒籽, 配上生菜包上都未能蓋過激辣之味道(如果不能食辣之朋友真係唔好點選這道菜式)再來一個冬陰公相比之前既生菜包都已覺溫和,湯底用左新鮮大蝦飲時都帶少少蝦膏味加上此店既冬陰公加上大量椰漿其實湯味帶點酸酸甜甜額外覺得愈食愈開胃.反而整晚覺得最失色算係海南雞飯, 雞肉雖則幼嫩但沒有半點雞味, 而且所謂既油飯味道有如白飯一樣

一早相約朋友到九龍城食泰菜, 友人指定要來此店.

原因好簡單就係為左佢地既炸皮旦.

一坐底就叫左這碟菜式以防無貨這碟炸皮旦真係無介紹錯(如果大家都喜歡食皮蛋), 炸得外脆內既皮蛋仲係唐心認真美味.另外泰式拚盤同樣出色(炸魚餅, 春卷, 炸蝦餅同泰式香腸)每款小食都炸得金黃鬆脆又唔油最後再叫左個豬什河, 這個湯底好好味又濃又香, 值得一試.