在這行浮沉數年資歷不算深，卻認識了不少志同道合，為食不惜一切之編輯、公關甚至乎主理人，圍內小聚只談好吃的餐館，早前秘苑之夜，慨歎Daivd結束Bar of Soup後，難嚐下了新鮮叻沙葉的正宗叻沙，卻不知咱們的好友原來在卑利街開設位置大一倍的sh!ok，為食小組就借賀新店為名，登門試試老闆一直未能在舊店實現的味道！

良師益友的餐館營運開始上軌道後，大伙兒相約來品嚐他的手勢，素知他人是率性而行，朝早起來看街市有什麼靚菜，就買來作時令菜，他的性格鬧出笑話不少，印象最深是新店開張時，當日朝早八點他仍未想到午市賣什麼，結果一道叻沙走了出來，他又覺得味調得不好，幸好客人都是熟客，不介意多等半小時待他調味，嗯，天馬行空的創意味道，是小店魅力所在，大家亦不介意去等、去慢味他的心意。

是夜私房宴六道菜都是off menu作品，以西餐「一人前」為藍本，由前菜到甜品，看得出主理人花上不少心思設計，由辛香、酸甜、惹味組合成的前菜三小碟開始，分別是OTAK-OTAK、NGOH HIANG及ACAR TIMUN。

OTAK-OTAK傳統上是蕉葉包著手拆魚蓉作的烤魚，是夜的做法是以鱈魚拆肉，混以香茅、南薑等辛香料烤焗，鱈魚蓉打得夠鬆，香而不濁的味道，還有鱈魚的油分添香，偶雖怕辛只能淺嚐，然而難忘的好味道，會好好記著的。

更多有心人故事分享＠
http://foodxfile.blogspot.com/2009/12/shok.html

唔知點解一個對椰子有三分忌諱的人,會咁鍾意試不同地方出品的咖央。
睇過介紹圖片,得知呢間咖央多士好與眾不同。但食評對它好似唔多好評。而我反而覺得蠻特別。
說道根據五、六十年代娘惹製法,如果係真既,我覺得又唔可以challenge人地差。或者應該講,唔啱口味吧。
一般出面食,係現成一樽樽咖央醬。呢度特製既,椰子味唔出,反而似斑蘭葉味道,偏清香,不太甜。失察既係,多士唔熱(幸好未至於韌)。
凍的咖央醬+「凍」多士,難免令人不討好。

I tried this restaurant last month when I just got back from Singapore trip and missed the Singaporean food so much!

Read in the magazine recommending this new restaurant, and thought I may give it a go at lunch time and if they food is nice! I would go for dinner as well for pepper crabs and Cereal Prawn as I wife loves it so much after she tried it in Singapore.

The place is very nice and quite relaxing and the staffs are friendly, but I was actually quite disappointed with the food.

I can not say the food is bad, but the food just doesn’t give me any surprise! Especially disappointed with the kaya toast which the kaya has been cooked separated with the paste, so it ended up tasting like pandan scramble egg!!

十二月上旬

好朋友David結束了Bar of Soup，有心經營的店子又少一間，實是可惜，卻不知早前收到他的電郵，告知大家在卑利街的斜路，開設了主打新加坡菜的SH!OK，朋友們已及不及待的擇下日子，組下團隊到小店掃餐牌。

小局之前，找了個星期天跟主理人寒暄，談談近況又順便訂下菜單，David別來無恙，繼續打造他的開心廚房，今天的SH!Ok，位置較從前更大，可搞個私人派對，店內傳來陣陣炒菜的香，有點兒餓，就問David有沒有賣肉骨茶，未幾，他就給偶送來一鍋熱辣辣的肉骨茶，打開傳來陣陣糊椒辛香！

這是主理人請偶試吃的肉骨茶，除肋排外，亦有肥美的豬大腸，湯底下了大量胡椒熬製，絕對是冬天去寒佳品，David笑說因為他喜歡胡椒fresh辛香，所以會分兩次加入，至於是什麼時候加入，是店方商業秘密，不便公開，雖然未及楊氏般加入藥材組合令湯底變得更醇厚，但味道方面已較肉骨皇那邊好多了。

而豬大腸竟然保留著肥膏，偶說你是想趕客乎？David的脾氣認真十年如一的固執，喜歡弄什麼沒有人管得著他，為堅持自己喜歡的家鄉做法，竟在這年頭在湯中加入鮮肥腸，偶邊罵他笨不當這是門生意來作，卻有邊吃著沒有腥羶卻又有著肥而香臊的豬大腸，好此道者強烈推介大家一試！

欣賞David的這分傻氣，他固執的性格，令偶更期待不日的私房小聚。

更多的飲食故事分享@
http://foodxfile.blogspot.com/

Came here with some of my Singaporean and Malaysian friends, the place has been decked out with flair by the friendly owner and the nice-looking chef, who also hails from SG.

My SG friend took charge of the ordering, she was quite impressed with the variety of things on offer. The owner said that their laksa was very good and they had laksa leaves in stock for the weekend, so we quickly ordered a couple of bowls to be shared between us. I was very excited to see Cereal Prawn on the menu, it's my favourite SG dish, and I asked the chef to give me more oats, more oats please lol as I can just eat heaps of the stuff. The food we had, in order of yummiliciousness, was as follows:

Ngoh Hiang pork roll - this was five spices pork wrapped in a crispy tofu sheet. It was not salty enough for my taste, I guess you were supposed to dunk it in the thick soy sauce. But it was tasty and the five spices were just right.

Otak otak - this was fried and not wrapped in banana leaves, which would have kept the moisture and is my preferred version, but the taste was very good with the right amount of spices.

Chai tow kway (we ordered both the black and white versions) - I actually preferred the white one, I think purely because the small dish of chilli was next to it lol. The black one was quite nice too, but I think the actual turnip cake was a tad too mushy for my tastes.

Laksa - it was great that they had dried laksa leaves, which added a lot of fragrance to the soup. But the soup itself was not coconutty enough, and did not have cockles in it - what a scandal

Kaya toast:- the kaya was supposed to be homemade - it had the pandan taste but was too eggy and lumpy. The toast was cold as well. Hm.

Cereal prawn - this was really disappointing, with just a teeny weeny bit of oats in it - even my morning scoop of muesli has more of the stuff rofl. I think they should have just told us that they didn't have the dish that night. There was a lot of fried egg white in it too, which was a bit strange to me.

Fried morning glory and fried eggplant - I only had a bit of these and they were very forgettable dishes.

Overall, there were some hits and there were some misses. I think the place is a passable option if you have a craving for SG food - just make sure that you first check that they have oats for the Cereal Prawn!

小比這個混泰人~每年可以回到泰國旅遊都覺得很親切~~可惜自從獨自走到大馬邊疆流浪了數天之後~~才知道自已原來更愛大馬等地~~至少說起話來都是廣府話而且消費還比泰國平得多~~自此以後~只要一有時間~~心就想著要到大馬走幾天~反正時下的廉價航空經常都有人人負擔得起的機票推廣~

一聞經常路過的中上環開了間星馬潮店~店主就是前Bar of soup的主人~小比那股咖央多癮就隨之而急促上升~~把大比捉來了~~近2pm的時間可能都已接近peak hour尾尾~不用等候就已經獲安排坐位~這裡的格局分了兩小層~大概是因地形所建吧~上了小樓梯旁有一張isolated的轉角卡座~~wow~我們二人就安排在此~這個白x粉紅的配搭很精巧~但一坐下就聽見不少不滿的聲音~~有客人甚至因為order遲遲未到而決定cancel 走人~~與大比說著~~~這裡的危機感甚重~哈哈~~幸好小比剛才已經吃了沙律~可以稍等一下~否則就發脾氣都似~~在雜誌見到厚厚的Kaya多是促使小比來的第一個原因~當然少不了一定要叫!店員說要等上15min~有點奇怪~但~都要等的了一場來到~~~另外就要了個Chai Tow Kway~對~又是炒蘿蔔糕~~~上一回在Satay Inn吃到噴糕~這一次又看看水準如何~~沒有Rojak~就叫了個麵食Bar Chor Mee~在星洲可以譯為肉脞麵~就先試試這3樣basic item先吧~~~~

以為Kaya Toast會有甚麼玄機~果真等了15min才來~放下來的一碟與雜誌上見到的相似度是10%~麵包薄薄的好像身在無誠意的冰室之中~~咖央早就spread開得在外邊只見薄薄一線~自家製的Kaya醬來不了都是那些班蘭葉椰漿雞蛋混在一起~只在乎比例~這裡的蛋比例較強~所以蒸過之後吃起來較為鬆散~但蛋味強的kaya比椰漿強的來得易接受~~但只是想來想去都想不到為何要等上15min~kaya醬是凍的~還以為是甚麼即蒸手法~~麵包薄薄的也不見得是熱辣辣~~小比說~自已在家吃了數天kaya多~比這裡做得更有誠意~~

Chai Tow Kway用日式章魚小丸子的竹葉籃來盛著~~~第一個印象很想笑~其實因為自已都很掛念小丸子~~比起Satay Inn~這個來得對版得多~!至少蛋和蘿蔔糕是包在一起而且煎得脆脆的~甜豉油份量很好~吃其中的煎蛋白邊脆脆一塊~與甜醬油不謀而合~甜得好吃~蘿蔔糕身當然沒有呀媽新年時做的那種足料~但粉糊的比例不是太多~所以不會吃到Satay Inn那種光身潔白~整個配合是可以接受~~落在一邊的傳統星洲辣醬的辣勁頗大的~小心小心

最後來的是Bark Chor Mee~最最最傳統的是肉絲的~那個”脞”的意思就是粗條的意思吧~但就算現今在當地吃到~都以肉碎為主~始終工序做起來是少得多~有個攪肉機就方便得多了~~漸漸成為了肉碎才是主流~~有點悲哀~~除了有肉片肉碎和豬潤~還會有炸過的魚片~調味過的冬菇~加上辣醬同撈起而來~附上一碗紫菜湯~~~叫了個small portion的~大比謂份量有如麥麥記吃細蓉~但這個的材料豐富一點~~~碗中的所有配料~最好吃的是肉碎~小籠包內的肉餡可能是最近似的形容~醃得入味時不會肥肉多~相反冬菇雖然只有2,3片~但variation大得多~冬菇質素差就會炆過之後都帶有酸味~拖垮了整碗的分數

食物算不上上佳~也不是九流~因為吃得出是新加坡的手勢做出來的~不過始終在當地用$5吃到的東西~轉眼間來到香港地就要貴上八倍十倍~但店員(店主?~!)的做事態度就不敢恭維~不是對客人~[她]他們對客人是超級微笑親切一面~但就經常在客人面前聲浪大大的在談話~甚至把執好的碗碟放在桌上~在上層說是非~埋怨甚麼甚麼等~~~這裡的陳設是有花過心思~但小比強烈店主想一想~~大吊扇與冷氣間著間著的放~然後同時開動~也知道這樣夠特色~~但真的是超超超大風~而且是凍風來~~女士們有時會有點難忍~~要是像近期電視劇的大熱越南餐廳~半露天的情況加上吊扇就是悠然的~但現在是有壓力~最惹笑是….大小比離開時….對我們不是說多謝~是唔該!??!竟然係咁??點解會是唔該??可能唔係同我講緊掛...謎……不會再來了~