11-11-2009

其實我未食過 bak kut teh ^_^", 上次搭巴士見到呢間專門店, 幾有興趣, 呢日 lunch 就過嚟試試. 1:15pm 來到, 竟然多位得唔使搭檯

既然為 bak kut teh 而來, 叫的當然係一人份量「原味肉骨茶」(細 pot $35), 再加份油條 ($6) 送「茶」... 原煲「滾」住上的 bak kut teh 呈深啡色, 聞落好勁當歸味, 飲落藥材味反而唔算好重, 不過仍然帶點回甘, 火喉夠, 味道濃鮮. 雖然正宗與否我唔識, 但好飲就一定的 配料有腩肉, 肋骨, 豆卜, 腐皮, 冬菇及蘑菇, 特別欣賞肋骨, 鬆化之餘肉帶點爽口, 索「茶」之餘又不失本身的清香肉味, 正
另上的油條就當然係凍凍的, 不過索晒滾熱濃鮮的 bak kut teh 同吃, 一樣好食.

是日 20 幾 30 度飲晒成煲咁「補」嘅嘢, 都咪話唔「火滾」, 冬天來應該會仲正

小店光猛乾淨, 不過阿姐就麻麻哋友善了.

$41 埋單, 飲 / 食得幾滿意, 會再嚟的. 下次試試招牌雞及油飯.

Have always walked past and planned to come here tagain o try but when it was too sweatily hot I had no mood to try! Not until recent months when it became much cooler!

*****
原味肉骨茶 -
Although its known as a 巴生 style, it actually tastes more like the slightly less 'medicinal' East Malaysian version than the normal West Malaysian ones, but it certainly differs from the normal Singaporean version(s) but I'm not expert on these. Here it had a strong Pork Ribs taste as well as some 當歸 and some 參 and Cloves flavour, but not much Garlic and 八角 influence. It strikes the perfect balance and really reminds me of a real, perfectly executed Malaysian Bak Kut Teh! It also had a lot of Depth and Layering in the flavour rather than just plain bold but without sophistication. Wow! Came with Fried Tofu curds, 2 types of Mushrooms, Beancurd sheet, also Pork ribs, Pork Belly and Pork Meat, etc - some of these aren't normally present in the Teh soup and seems like an individualised version by the proprietor.

It goes well together with the Chinese Doughnuts and Plain Rice we ordered, the traditional way to eat it. The Pork Ribs were also really tasty, having retained pork taste yet absorbing some medicinal soup flavour while not losing its original texture! WELL DONE! I dipped it into some more Black Soy Sauce and Chopped Chili, and perhaps a spoonful of chopped raw garlic provided (蒜茸) and its another way to enjoy them the Malaysian way traditionally - but I devoured them as they are mainly!
SCORE: 4.8/5

沙窩馬拉盞通菜 -
This was actually very disappointing. Without any Wok-Chi and without much of the aromatic and usually umami filled 馬拉盞 or even Chili Padi flavour, this was also overly sugary sweetened for the local HK market.
SCORE: 2.5/5

楊氏招牌雞 -
This was another dish that did not satisfy the hype - despite having the signature name 也擺了上去. The Poaching Liquid - a secret mixture of soya sauce, aged vinegar and spices based sauce was actually quite good to be honest, but the chicken hardly absorbed the flavour and was also quite over-cooked and tough, not to mention had very little meat as I was given the back side mostly. The poaching sauce on its own however was really good, to be fair.
SCORE: 3.2/5

雞油飯 & 雞湯 -
Unlike the chicken itself, this Chicken Rice was UNBELIEVABLY GOOD! This is just like it should taste in Malaysia. Its smells aromatic of Ginger and fried Garlic and Rendered Chicken Oil and Soup, although the gingeriness isn't from the yellow Turmeric but from normal ginger. It has a nice balance Chicken Soup and other flavours! YUM! This version is very Malaysian like and a bit different from the slightly less garlicky or ginger version in Singapore, also seeming more potent than the hai or Hainan versions. If only most Hainanese Chicken shops serve a similar quality rice!

This is easily the best I've had locally in terms of overall balance, but I like it with more of the turmeric aroma sometimes but don't expect it from a Malaysian shop. The 雞湯 on the side was also quite good and the flavour seemd rather familiar - a mix between both chicken essence as well as vegetable-roots contribution (Ginseng again?). Soup could be too weak for some people but as part of a combo meal its balanced.
SCORE: 4.8/5

**********************

OVERALL - Very impressed with mainly the Rice and Bak Kut Teh , but the other stuff disappointed! For some people the Bak Kut Teh probably isn't Dark or Strong enough but that's not the point all the time - its all about an overall complexity, plus a stronger Teh is probably easier to cook than an 'overall balanced' version. Besides, this is just one of the many correct interpretations of the many styles. Much like anything else you drink and eat.

Only downside is that it didn't come with 粉腸, which can enhance the soup and overall experience now that I remembered more of how it should be made. Also, no glass of 鐵觀音 tea was given to us by default afterwards - its normally 1 of the requisites when eating this dish in Malaysian Restaurants, because it helps to cancel out the 補 & 熱氣 effect! I ordered a 涼茶 to compensate though, since I'm not pregnant and don't need the 當歸 much... The Chicken Rice meanwhile was really great except it could do with more chicken oil taste still! Pity the Chicken Dish and 馬拉盞通菜 were below average.

SCORE: High '2' to High '5'.

29/10(四) 2.30pm
週四的下午,竄出來上上電.到了其貌不揚的"楊氏"下午茶.

點了蝦湯麵;$33乃是下午茶價;湯麵的外觀不俗,以大堆頭搶分.首呷茶色蝦湯底,清澈卻不算濃;奉上三隻雪蝦,表現還可以.除此之外,腩肉肥瘦相間,肉質綿化,不多可得!唯魚片是壓根兒的腥臭,倒胃極了!最後以油麵,豆卜,青通菜及芽菜墊底.拿著$33吃下午茶,絕對可以覓得一注更好的人家!

以前試過好多都好苦的肉骨茶，今次試的楊氏應該為了迎合香港人的口味，所以無咁重藥材味，結果好清甜，我好鐘意飲呢，令我飲了好幾碗。

其他菜式：

沙窩馬拉盞通菜：係好香，菜亦好爽，不過太鹹了。

咖哩魔鬼魚：我好似係第一次食魔鬼魚，魚肉好厚好滑，外皮炸得很香脆，咖哩汁又好濃，真係好好食，連魚骨都食埋，因為大大支魚骨咬落好似雞軟骨咁。激讚！

例牌油雞：有幸分到雞脾，不過又係太油喇！ 雞油飯勁大碗，不過又好硬。

青檸話梅水：杯飲品好得意，酸酸甜甜好解渴，可能食得太鹹，我成晚都好口渴呢。

今晚約了幾個好友來到上環，試試這間頗有名氣的楊氏肉骨茶。

此店為小型茶室模式，店面沒有特別的裝修，白光燈、假天花下便為四四方方的桌子。店內小半部為半開放的茶檔式廚房，而其他位置則為客人的座位。

食物方面，小菜款式不多，主打為肉骨茶及招牌雞，其他只有約十款其他小炒吧。我們鎖定了幾款菜式，再望望餐牌，原來正正為是四人套餐 B 的內容。

原味肉骨茶：四人套餐為中煲，大約有五至六小碗。排骨不算嫩但也不老，有些肉香；湯底的藥材味也不算很濃郁。聽聞以前湯底香濃得多，但可能藥材味太重而不夠大眾化改良了，現在的比較適合初試肉骨茶的朋友。
油條：不是新鮮炸起，沒有香脆的感覺，但放在湯內共吃，問題也不大吧。
沙窩馬拉盞通菜：馬拉盞通菜以熱騰騰煲仔上，但通菜鹹味辣味皆欠奉，而且還加了些略帶酸味的薑蓉，味道很怪，要不得。
招牌雞：半隻招牌雞，味道如一般豉油雞，但略帶甜味；雞似是雪藏貨色，吃不出沒有半點雞味。
辣椒蝦：中蝦切成兩半，連殼以汁料煮成。蝦肉不算太鮮，但尚算爽口彈牙，醬汁只有少許辣味，反而甜味更重，變成了茄汁蝦般。整體不太差，但也不甚突出。
米線：白烚米線隔水奉上，用以與肉骨茶共吃，除了軟硬適中外，沒甚可評。
雞油飯：套餐白飯轉雞油飯要另加 $4，但這四元卻很值得。飯粒軟硬適中，每粒均滲滿雞油香味，成為全晚最出色的一道呢！
椰汁糕：淡淡椰汁味，不太甜，可以吧。

朋友說這裡食物的味道差了很多，不知是否換了廚師所致。如果怕藥材味又想一嘗肉骨茶的朋友，可到這裡點個小煲的，再加個雞油飯，數十元便有交易，但其他食物就可免則免了。

本人今日到此店點了一個福建炒麵,賣相已經不討好的. 整碟都是黑色豉油色. 整碟都是豉油浸麵, 味道就得個咸字(豉油味),正如它的賣相一樣,非常難食. 價錢33蚊又不便宜.
其他的食物就唔知. 但是此麵就十分難食. 一定不用試.

友人推介來上環就要食肉骨茶，我未食過當然要試下啦。來到門口見到係菜瀾先生推介的食店，水準應該唔差掛。食飯時間坐到七七八八，唔算太多人。

我地叫左二人套餐A，都只係$188，無加一，好抵食。

肉骨茶中煲- 豬肉煮到好淋，湯料中藥味好重，好足料。將油條浸一浸d湯，吸左d湯來食，好好味呀。
馬拉盞炒通菜 - 唔辣的馬拉盞，始終覺得唔夠好味。
楊氏招牌雞 - 幾有雞味，不過無乜特色。
油條 - 用來浸湯食。
甜品 - 椰汁糕，無乜味道的，口感唔錯，好滑流，但係質感好水，一夾就散。

好日也不去上環的我們，今天到來的原因，是因一位老友向我們介紹了，一齣改編自張愛玲著作的話劇「金鎖記」，正在上環文娛中心上演。

難得來到上環，當然又是「搵食」的時機，在表演場地附近找到了「楊氏肉骨茶」，「肉骨茶」是我們未有試過的食物，有機當然要一試。

七時前到達，當時店內沒有顧客，但在我們入坐後數分鐘內，店子一下子變成八成滿座，實在利害。

早前已做定功課，基本上已定下了菜式，分別是「招牌雞(例牌)」($40.00)、「原味肉骨茶(小)」($35.00)、「馬拉盞炒通菜」($35.00)與及「雞油飯」($10.00)。

即斬即上碟的「招牌雞」跟「薑蓉」先端來，雞皮的色澤不深，碟底有不少醬汁。雖然是雪藏雞，但肉質也十分嫩滑，雖然雞味不太重，但調味的醬汁出色，在味道上補回不少分數。味道方面，醬汁是帶點點甜的豉油，用來送飯真是一流，基本上不用加入薑蓉已十分夠味。

我們點的不是白飯，而是「雞油飯」，在加入醬汁後，味道反而有點點過了頭，由此可知「雞油飯」的味道已十分足夠。每粒飯也沾了雞油香味，飯粒鬆散中仍帶點黏性，無論味道與質地也出色。

主角「原味肉骨茶」在白煙騰騰之下送到，深褐色的湯內放有肉骨、腩肉、冬菇、蘑菇、豆卜及腐皮。湯的味道帶點藥材味，顏色雖深但仍然感到清甜，味道適中，拌白飯會很不錯。

各款材料中以肉骨、腩肉、冬菇及豆卜最入味，肉骨與腩肉的肉質同樣嫩滑，肉香味亦十足，最後湯亦只喝剩小許，看來下次要點二人份量才足夠。

最後來的「馬拉盞炒通菜」跟主角一樣是火氣十足地送來，白煙不停地冒出。現在正好是吃通菜的季節，故菜莖也十分幼嫩。炒的時間控制得剛好，不會炒至變瘀黑，菜的莖與葉仍帶翠綠。可能前兩道菜及油飯的味道也是濃郁的關係，來到這款便開始感到有點過重，但整體來說是一窩出色的炒菜。

由於「肉骨茶」只點了一人份量，今餐的飽肚度只是剛好，距離開場還有點時間，正好前往剛才乘巴士時，在上層看到的另一間食店，免得散場後要找地方醫肚。

幾年前係上環返工, lunch time 吃這間的肉骨茶, 覺得藥味濃又熱, 冬天必吃之選.
今晚2個人再想吃, 原來搬了, 好彩找到.

肉骨茶小煲 (1人份量) - 湯色水都係咁濃, 但飲落藥味無以前咁濃郁. 可能一個小煲兩個人 share, 覺得腐皮, 豆卜唔係好夠 (因為我鍾意吃).

馬拉盞炒通菜 - 熱騰騰的上菜. 味道不錯.

油條 - 諗住吃一碗飯唔夠, 加多個油條. 但係硬到... 好難食. 唔知係咪早上炸定, 到夜晚硬晒. 早知唔叫, 叫多碗飯好過.

環境方面 - 我地坐牆位, 見到牆紙上有飛虫. 縱然我吹佢都無郁 (應該係瓜咗), 但係仲依舊痴係度, 影響食慾+衛生. 希望清潔下啦...

友人問"好肉骨茶否". "當然可以, 早年流落KL幾乎天天吃, 不妨回味一番". 餐牌上除肉骨茶外, 尚有蝦麵, 福建炒麵等一等一的馬拉味道, 隨手點了幾個.

1. 冰鎮木耳: 這絕對是本地的玩意. 木耳本身無味, 冰鎮爽口. 沾醬油日式芥茉, 其實這是什麼也可以.

2. 例牌鼓油雞: 標榜用天然醬油, 甜以外未見特別. 冰鮮雞倒是煮得挺滑.

3. 馬拉盞炒通菜: 香味濃而通菜脆嫩, 可惜個人感覺太油了.

4. 中煲肉骨茶連油條: 肉骨茶是馬拉人早午晚夜宵都會吃, 攤檔鋪位滿街. 風味的確是各處不一樣, 但那陣藥湯的味道卻貫通所有品牌. "參參"(即油條)浸泡在藥湯後軟腍的口感更佳. 藥湯伴白飯亦是地道的食法. 個人覺得KL地區普遍的藥材味道都比較濃, 不知楊氏有否因應港人的口味有所調整.

5. 福建炒麵: 色味濃, 極甜, 賣相和味道也極對位的一道. 不過此道多見於路邊攤, 我每吃時皆處燈光昏暗處, 感覺桌上一碟色水稍淡.

小店裝修雖簡潔, 但總算企理, 與馬拉本地的粗枝大葉又有不同, 算是味道對, 風味有異吧.

是夜和老婆來光顧晚飯。兩人點了肉骨茶中煲，馬拉盞通菜、招牌雞跟白飯、油菜和湯。

招牌雞是豉油雞，很一般。馬拉盞通菜不錯，以煲仔上，熱辡辡，也不太油。

肉骨茶的湯很濃藥材味，信相很足料。可惜湯內的豬肉和排骨都老得像柴皮一樣，又硬又鞋口。

埋單一百四十幾，一般啦，但未必會再來啦。

九點幾先來到這兒
兩人叫了
雞餐...d雞好肥，其實係咪即係海南雞飯？d飯好味
啦沙--都幾好味，不過我嫌椰汁味不夠香
酸辣鳳爪--味道好好但太過辣
菊花薑蜜過甜
呢度d野食都算ok幾好味
價錢又唔貴=)

第一次來食呢度個肉骨茶，濃淡適中，無想象中既難以入口，藥材味唔會濃郁得過分，有藥膳味既同時都好有肉味，唔錯！33蚊，份量都有D少，再點個雞油飯來送 就啱好 食得飽。
我大食D，加多個招牌雞，點埋個蔥油來食 好香，淡淡都系肉，唔覺肥膩。
原本系試個肉骨茶就OK既，最後變成豐盛既一餐。成個LUNCH食得好飽，而且價錢Ok，一百蚊都有找。
下次可以約埋D朋友再來食！除佐楊氏招牌雞、肉骨茶，仲可以試多其他嘢，隔離枱食既馬拉盞通菜、咖哩魚頭睇落都好好味。

今日老公陪我去睇中醫, 等藥期間落去黎食飯, 五點幾無咩人, 選擇唔太多, 不過, 目的都係食肉骨茶, $35/一人, 藥味唔夠濃, 有幾件腩同排骨, 另外, 油雞, $35/例牌, 似屋企整既味道, 不過, 無骴位, 其他位置算腍! 灼菜心, $15, 唔夠腍, 冷鎮木耳, $20, 底層是冰, 然後用保鮮紙承托木耳, 用既醬係豉油加 wasabi, 木耳夠爽脆不過個汁唔得! 加埋白飯, 二人一百蚊鬆啲, 都可以!