記得上一次去大帽山川龍村嘆風味中式點心是在個多月前，感覺良好，所以趁周末再駕車去嘆茶，不過今次是光顧那里另外一家風味茶樓，這店門外也有顧客停車場，可泊十多部私家車，很方便。此店的運作也是全自助式，包括開茶，但提取點心前無需開點心咭蓋印，結帳時叫堂官點數食完的點心籠和碟子便可。中午用餐時段發覺點心種類並不多，雞球大包餡料多，雞肉嫩滑，鵪春蛋味可口，包皮亦軟熟，蒸牛肉球加入馬蹄粒好有口感，蒸鯪魚球魚肉彈口含果皮香味，蒸排骨和排骨蒸盅頭飯的用料淡而無味，飯好軟身並無米香味，燒賣細細粒，豬肉餡料無肉香，咸菜豬什的豬肚好爽口但豬肝則好亦靱，是日當地特產西洋菜未有收成欠奉，但腐乳白灼有機水種通菜好新鮮香甜夾爽口，此外，滑蛋牛肉炒河好有鑊氣，滑蛋醬汁多且香滑，不過牛肉可能用梳打粉處理過所以欠缺牛肉味，楊州炒飯也有鑊氣，色澤鮮明，炒得好香，惟不夠乾身。

今晚友好聚會，選擇了吃上海菜。其中我最喜愛的是乳腐方肉，用的是上海南乳，好香口，調味的甜度適當，豬腩肉爽而不膩，口感甚佳。燻蛋的煙燻味不太重，蛋黃溏心軟滑有蛋香，好味。黄金大餅用芝麻葱油煎，好香好脆但不油。酒釀丸子另加芝麻湯圓，清甜的酒香，湯圓和丸子有咬口，是好配搭。其他菜色大致唔錯，但椒鹽八宝鴨比較失望，餡料包括咸蛋黄，蓮子和糯米，軟熟好味道，但鴨皮做得較乾且靭，須要改進。此外油炇竹筍菠菜苗的菜苗煮得好滑嫩，不過竹筍就較老，靭且有渣。

是晚在這店與好友聚會慶生，㸃了“廚師精選”海鮮套餐。餐前老板兼總廚與大家暢談分享飲食經驗。雖然自携了著名法國香檳和日本威士忌壓陣，仍開了两瓶該店的獺祭33為先鋒，此大呤釀味道確實唔錯，冷度亦適度，好飲。除了餐前小食雞泡魚乾，其他刺身和壽司，由較淡味開始順序是: 鰻魚苗，螢光魷魚，鱆紅魚，針魚，嚮螺肉，竹簽魚，油甘魚，鲍魚，呑拿魚腩，池魚，海胆，吞拿赤身和左口魚群邊。單尾主食是: 宫崎牛枊粒，白酒蜆湯和炒飯。甜品是自来的德國芝士蛋糕。海産大部份水準唔錯，好新鮮，解凍得宜無雪味，壽司飯圑酸醋度適中，入口舒服。其中我最欣賞的有: 螢光魷魚爽滑有𡁻口，嚮螺肉鮮甜爽口，海胆壽司用的是北海道鹽水海胆，雖然帶些微苦味但好有口感，吞拿魚赤身有陣陣柚子味入口感覺好特別。比較失望的是呑拿魚腩唔夠油香和有筋，和宫崎牛柳粒唔夠油及比較靭。

多得 OpenRice 推介太安楼小食，今午路經這區，覺得有點肚餓，於是去了這店。我自選配料只揀了咸牛肉，雞蛋和磨菇三樣。師傅先將餅底於在鐵板上慢火焊焙至金黄色，然後放上叧外煎好的配料，加熱後待餅底連配料捲起成筒形，再硬紙包好才放入紙袋奉上，故此油漬和配料不會漏出。入口時第一個感覺是餠底好酥脆，加上蛋香，咸牛肉和磨菇混了沙律醤和辣椒粉，使口感好複雜好豐富! 我不禁叫了一聲“好好食呀”，這一叫使到我平常不太喜爱街頭美食的老婆也搶吃了一口，並同意這餅真的香脆好味! 所以值得推介予大家，不過，每個餠不要選擇過多配料，如果想試多些唔同的配料，最好另外叫多一個餅底。

這店我自小已經常光顧，至今有數十載了。必叫的路邊雞水準保持，金黄色的雞皮和白色的雞肉，入口又滑又腍又香，真的色香味全。新鮮雞什包括肝，腎和腸，黄油雞肝好腍好香，唅在口腔內有食鵝肝的感覺，雞腎亦爽滑完全唔硬。但係如果想食雞什最好預訂，因為雞什每晚只賣三幾碟。魚腐是自家每天新鮮做的，好軟滑可口。蠔仔炒蛋，蠔仔好肥美，蛋也炒得好滑。此外值得一讚的是鮮蝦荷葉籠仔飯，飯炒得乾身有陣陣荷香，加上鮮蝦的甜味，甚有口感。

今午在這店與舊同僚聚舊，照舊叫了一客燒牛肉午餐，也勾起了昔日美好回憶。頭盤選擇了洋葱忌廉濃湯，洋葱先用攪拌器打碎了，做好後再放入鮮忌廉，吃起来好香洋葱味，味濃且滑，温度又夠熱，值得一讚。主菜的燒牛肉要求 medium rare, 即三成熟，雖然午餐份量只有四安士，可是肉香四溢，入口柔軟甘香，加上濃郁的燒汁，連同軟滑的薯蓉和另上的香脆 Yorkshire pudding 一齊進食，口感極佳，亦夠飽肚。餐後甜品是香濃的黑朱古力蛋糕，配上 一球 vanilla 雪糕，入口熔化，感覺複雜奇妙。我覺得今天的午餐是超值的。

This was the first time we had BBQ dinner in this restaurant. The environment is very nice and not as noisy and smoky as some BBQ restaurants. We ordered the 6-person set dinner menu. Before the food came, we were served with 2 sets of 6 small plates of traditional Korean appetizers each set. These appetizers made from shredded daikon, potatoes, sprouts and kimchi of sweet, sour and spicy tastes were all good in arousing one's appetite. On the set menu, my favorites were the beef short ribs and sliced pork belly. The short ribs were marinated with a sweet sauce and when cooked were very tender and tasty. However, for the pork belly, we had a different feel. It's a bit chewy and had strong and sweet meaty flavour. It's more sense gratifying if you ate these meats by wrapping them in green lettuce served on the side. The Bulgogi beef sliders were also very good. These mini burgers filled with scallions and spicy cucumbers topped with sweet sauces were very tasty and quite filling too. The crispy batter of the Korean fried chicken went down well with the tender chicken meat. The vegetable wraps with a slight flavour of ginseng was also good, but the scallion and seafood pancake was just so so. It's too soft and had no seafood tastes. Eventually, in addition to the set menu, we ordered one more portion of marinated beef short rib as well as the marinated squids and stone-pot rice. The stone-pot rice with beef, vegetables and a raw egg on top was very spicy and hot. To me, it's very good but for those who can't take hot & spicy food had to be on the alert! Finally, we ordered the red bean shaved ice as dessert. The red beans were big and sweet, and its taste went perfectly well with the shaved ice.

早上11時入座，茶客大多是搭枱，老伙記要叫才開茶和加水，㸃心車一推出来，客人便蜂擁上前拿取喜爱的食物，真的鈎起我一股懷舊的情緒，感覺唔錯! 今天我選擇了普洱茶和用茶盅，水滾茶靚且滑，是一個好的開始。懷舊㸃心順序首推豬潤燒賣，豬潤三大件，有𡁻口，好鮮味，還有少許酒香，豬潤汁渗透入在底嘅免治豬肉里，入口齒颊留香，連汁都飲埋，無得頂! 蓮蓉包的蓮蓉香且滑，甜度適中，麵包皮也有㸃甜味且鬆軟，好有口感。魚肚扎有鮮肉香味，用的腐皮也好軟滑，如果多一㸃魚肚則便佳。雞𢇁粉卷的粉皮好滑，雞肉切粗粒，口感甚佳。蒸鯪魚球魚肉鮮甜，並混入陳皮，味道複雜，感覺良好。雞球大包，皮薄多料，還有四份一隻熟蛋，味道則較清淡。鴨腿湯米是今天唯一不太滿意的一道菜，鴨腿用的是上椿腿，肉又實又鞋，湯底不夠陳皮味，味淡唔香。

上次在這里飲茶已是香港回歸之前，所以今天有㸃興奮和期望。抵達時的第一個感覺是地方較前乾淨和有顧客停車場。㸃心種類亦比前多，所以多叫了幾款品嘗，懷舊一下。蝦餃皮軟滑，蝦肉爽甜; 燒賣豬肉切粗粒，有口感; 鳳爪調味較濃和甜，好腍，入口又軟滑又香; 牛肉球没有混入肥豬肉，有香牛肉味; 紙包鳯翼，雞翼煎得香，打開后熱烘烘的，很好味; 糖沙翁有蛋味，又鬆化，入口熔化; 牛肉腸粉皮厚和牛肉少，無乜味道; 排骨盅頭飯用的是泰國香米，排骨帶肥膏，渗入粒粒飯，好香好食; 大包的餡好多，有豬肉蝦和鵪春蛋，但無乜味味和包皮好粗好散; 白灼西洋菜，菜是當地川龍村菜地出產，我間中都有在市區街市買得到，非常新鮮，又嫰又爽甜，可用付乳醬調味，但我覺得唔需要，因會蓋過菜的鮮味; 銀芽肉𢇁炒麵, 用的是幼蛋麵，煎得好香好脆，肉𢇁有鮮肉味又多，蓋满全碟麵，食落口感十足; 最后忍不住叫了即冲豆腐化，用發泡膠碗上，好大碗，好香豆味，雖然唔夠滑，但仍然好好食。

這是我第一次依有餡的鷄蛋仔，雖然冒雨等了20分，也是值得。熱烘烘的朱古力雞蛋仔，外皮蛋漿脆並帶有蛋香味，加上内里可口軟滑的朱古力，入口又香又脆又甜，口感甚佳。此外原味夾餅，比較之下則有㸃失色，可能人太多，烘焙時間不足，夾餅脆外皮被熔化的牛油和花生醤餡整捻左，軟捻捻的夾餅入口香滑，只畧嫌唔夠口感。