跟朋友逛街，經過銀城廣場見到有5元店的牌子便想到地庫，結果被電梯旁的這家龍鬚糖吸引，5元店已被我拋出腦海。

店子很小很簡單，入面的空間僅僅夠師傅走兩小步來回雪櫃和弄龍鬚糖的角落。平時食開都是同一條街在Sasa隔邊擺檔的伯伯的龍鬚糖，但見當時仍沒有客人，師傅仍然不停將糖膠沾粉拉拉扯扯弄龍鬚，而且店子很乾淨，所以覺得龍鬚糖應該新鮮可以一試。

檯上只放了三種傳統小食如下。

龍鬚糖($11/盒, $20/2盒): 有原味、朱古力味和紫菜肉鬆味三種選擇。一盒六粒。

糯米糍($11/盒, $20/2盒): 因為剛完飲茶太飽所以沒食。有膠蓋遮著餡料，隱約見到花生碎。不知是否椰絲花生。本想問但我們付錢時開始多客人，怕耽誤師傅而沒問。

叮叮糖($8): 只有薑味選擇。師傅已預先打好部份叮叮糖，但還是很大顆，師傅會在有客人要時才再將它們打碎成小顆粒。師傅說薑味挺重的，因為朋友怕薑味，我一個人又吃不完，唯有留待下一次來再試。

因為價錢相同, 顧客買一盒裡面也可以有龍鬚糖和糯米糍, 但我們還是要了一整盒原味龍鬚糖。師傅即從雪櫃拿出一盒，說冰了更好吃。反正沒吃過冰龍鬚糖，試就試吧。

龍鬚糖冰過的龍鬚比沒冰過的，多了分爽脆！ 而龍鬚跟花生椰絲比例差不多是一半一半, 不像其他龍鬚糖有太多龍鬚以至放進口後一會兒因未能即時吃完而糊掉。這兩個跟其他龍鬚糖不同的地方解決了食龍鬚糖時龍鬚會融化糊掉的問題。這是我第一次食完龍鬚糖無黐牙亦無須喝任何飲品沖走口裏白色粉糊的。花生椰絲炒得很香，椰絲不會太多，沒蓋過花生香味。

整體來說真是一絕

臨走前見師傅很努力很親切的招呼顧客又很細心耐心的解答詢問。服務態度一流, 製作又認真,心裡真不希望這門手藝因傳統工藝日漸式微而失傳。

一直以來都在香港尋找日本的鹽味拉麵味道，而每次亦是失望而歸。從友人口中得知這間有鹽味拉麵而且不錯便相約去開餐。我們到步已是八時半，dining area 已滿座，便坐在open kitchen右邊，眼看著面前的師傅們有板有眼的將各樣材料佈置上碟，十分熟練及organised。而且這open kitchen不怎麼有油煙，所以算坐得舒服，還可看不同菜式的presentation看的津津有味。

我點了鹽味拉麵($100)配叉燒($10)和半熟蛋($10)，友人則要辣蔥味噌拉麵($110)配叉燒($10)和半熟蛋($10)。等了大概十分鐘吧，期間留意到所有拉麵湯底都是鹽味的湯，味噌、醬油的調味都是加進鹽味清湯再煮。

鹽味拉麵的味道跟在日本時吃過的味道好接近! 清湯根據我們面前那位師傅所說，是用昆布、香菇、瑤柱、鮮雞等等的材料熬上十小時而成的 非常清甜，有海鹽香味，難怪可作為湯底用，可謂平凡見真章。 麵上的蔥夾雜著炸過的蔥本身已經很香口，連湯面上的雞油吃，絕配! 叉燒有三塊，是落單後師傅才會從雪櫃拿用五花腩卷成的叉燒出來切成薄片，並放在麵湯上翻暖。因為真的很薄，用筷子夾會鬆散，要用湯匙乘著吃。叉燒入口即化，已完全入了豬油香跟醬油香味 還好是薄片，否則這麼多肥膏食起來會好'漏'。 半熟蛋醬油味較淡，但雞蛋自己本身很夠味，尤其是蛋黃部份。中間是溏心，有蛋黃留出，brilliant! 麵是手製的所以比一般的現成拉麵較軟身，有蛋香。整碗麵各部分都有高質素，而且頗大份量。與其$60吃普普通通的日本拉麵，老實說用$120買這碗麵是值得的。

友人的辣蔥味噌拉麵的湯有很重味噌味，可看到湯裡有大大小小的大豆粒，辣就真的不算辣，是怕辣的人也應容易接受的程度。配料有洋蔥之外也有大蒜和筍(鹽味和鹽梅味是不會落筍的)。生大蒜很新鮮很辣，筍亦好濃醬油味。叉燒沾上湯吃，味噌味會蓋過部份醬油味，卻有另一番風味。

飯後甜點再要個綠茶焦糖布甸($50)。面頭的焦糖沒有過份焦掉，薄薄的方便敲裂亦不會令布甸過甜。布甸甜度適中，綠茶味夠香沒被豐富、微酸的cream cheese味蓋過。味道不俗，份量比一般creme brulee多一半，兩個人share就剛剛好。

吃完真的飽到要坐上一陣子才願意走。期間面前的師傅跟我們簡略的聊起他們熬湯、料理的步驟，雖沒講得多(當然!!) 仍不難聽出他們對很多細節都一絲不苟。侍者們全程亦慇勤的服務。埋單連加一共$330，食物水平來講已值回票價，加上服務貼心，我沒辦法不再來。

返完教會來這兒飲茶。可能當時正當中午天氣太熱，所以沒甚麼胃口，只想食兩三份點心填肚就算。

剛坐下有位點心阿姐推了放滿甜品的點心車到我面前，告訴我只是＄10一份。當下要了一份芒果班戟。本想茶樓甜品應該不特別，竟意料不到這芒果班戟意外地的好吃！每件班戟大概是兩小口的份量，芒果卻佔了七成！忌廉很少，只佔份量的一成用來加添班戟滑溜的口感，所以一碟三件食完也完全不膩。班戟皮也很薄，不乾身。真好味道，令我吃了一半才記起我忘記拍照…

在點心紙剔了$10一碗的馬蹄片豆爽，正要選另一件鹹點的時候，飄來牛雜的香味。將點心紙交給部長後便到角落那兒的點心車出發。我跟那裡的阿姐說很牛雜聞起來很香忍不住要一碗，她告訴我原來每個禮拜會輪流賣牛雜和豬雜，剛好這個禮拜是賣牛雜 因為我比較喜歡食牛肺，所以我就問可否少些牛膀多些牛肺，結果阿姐牛膀沒減多少，牛肺卻給多了。今日真有口福

這碗牛雜裏有牛肺、牛膀、牛肚、牛柏葉、牛大腸和牛粉腸。全部都應該炆了一段時間，入味之餘咬起來完全不費勁。而且汁方面跟街邊牛雜的汁不同，不會過鹹而香味濃郁。街邊$1x元一碗一半是蘿蔔，這裡我只吃到兩小塊而已，份量可媲美街邊三大碗, $25一碗真是足料得過分。食完真的很飽足

最後吃的就是被我冷落在旁的馬蹄片豆爽。味道清甜，綠豆片和馬蹄片都很爽身，糖水沒有綠豆和馬蹄的味道，個人口味而言略為清淡。

連茶錢加一盛惠$66，我覺得非常抵。

難得我同朋友都得閒，所以專誠到山頂食飯。 到步時我因為暈車浪作緊悶，帶位嘅侍應先生好好心即刻俾我一杯熱水

點完菜，侍應先生送上麵包。牛角包好香好軟熟，我幾喜歡，只不過都覺得如果個皮更脆就仲正。法包似ready made，中規中矩。Breadstick 無咩味道比較單調。若加上預先加香草焗就好啦。用黎搽麵飽嘅有三種:
Sun-dried tomatoes with olive oil (好。如果用quality更好的sun-dried tomatoes就無得彈)
Roasted garlic (最喜歡呢個。個人口味覺得黑椒可以多d)
Chickpea paste (好似中東菜既hummus但唔相同。呢個好多spice...我比較喜歡傳統hummus...)

時日前菜只有mozzeralla & tomato salad或mushroom soup兩個選擇。mozzeralla & tomato salad 無咩特別。mushroom soup係鮮磨菇用攪拌器打碎煲再隔渣, nice

主菜點咗 chorizo pizza 同meatball pasta(我其實想叫龍蝦帶子saffron risotto,不過可能朋友怕我請得肉赤改咗口要呢樣). chorizo pizza 係傳統意式嘅脆薄皮。chorizo好足料, tomato paste好香甜, 皮好脆~. meatball pasta反而味道localised咗...太甜無新鮮蕃茄味. 手打angus beef meatball 係 overdone...明明pasta可以好容易好簡單就整得好食...

時日甜品只有panna cotta. 我怕牛奶味都試兩啖。食落都幾滑，唔實。個醬應該有藍莓同raspberry，酸甜適中。不過個奶凍真係好重奶味,所以交俾朋友處理。

食晒三個course好飽。這樣的食物環境服務埋單計埋加一都只係total $132 (因為有coupon)。抵到笑

最近不停落雨所以決定黎呢間四川菜館食辣野去濕。當然，我的首選係招牌菜 - 麻辣魚(怕大辣太勁所以要中辣，如果中辣未夠辣可以問伙記加辣, 我地要左半邊，份量足夠餵飽兩三個人)同酸辣粉(乾撈), 另外點孜然牛肉羊肉串各一。

孜然牛肉串羊肉串先上。覺得跟喺成都同上海食嘅串燒唔同。成都同上海嘅串燒真係炭燒同好重孜然同香料味道，所以好惹味。呢度嘅係油炸所以略嫌油膩，孜然味唔重可能係怕香港人唔慣，始終呢間餐館做嘅係街坊生意。而且羊肉已經喇到無臊味，對呢份臊味情有獨鐘嘅我自然失望。牛肉串份量比羊肉多。整體來講兩種肉串嘅味道還是OK嘅。

酸辣粉同成都又唔同。成都嘅酸辣粉只用酸菜同菜本身嘅醋令個粉有酸味。呢度嘅粉另外落咗好多白醋，搞到個粉過酸，好辛苦先食得完半碗。

麻辣魚中辣未夠成都嘅辣，不過都已經好夠辣，而且太辣反而會蓋過魚嘅味道。魚係先烤過再放落辣椒湯入面，但係仍然非常滑(有部分肉仲係剛熟)! 勁正～正到連跟魚送嘅白飯都唔記得食! 裏面嘅芹菜同芽菜吸收咗湯汁入晒味, 唔錯。食到一半，個嘴好麻….. 過足麻辣癮! 剩係呢條魚都已經值得專程去食!

最後伙計小姐送一碗冰粉我試。冰粉本身無味道，呢個甜品靠嘅係黃糖水同咸柑桔嘅味道，同冰粉果種好似台灣寒天果凍嘅口感。味道幾特別同清新。

捧住個肚走每人都係九十。值得一提嘅係環境極乾淨，冷氣好勁，唔使驚會辣到出晒汗

This was the third time I visited here and, again, had a splendid dining experience. At the time we were escorted to our table, a server politely asked if we could swap table with another group of customers. We swapped as asked though the servers were still very attentive even our location was changed to the corner area.

Then we ordered the stuff below…

籠仔薑蔥蒸蝦: served in 5 mins after we placed the order, what a speedy service! The shrimps didn’t have the strong ginger and spring onions tastes, though were very fresh. The fleshes were firm and bouncy, almost fully detached from their own shells that I was able to taste the entire shrimp – from head to tail!

蝦乾蝦子海參仔: served together with the steamed shrimps. I was once wondering if this could be salty. Well, the chef had proven all my worries were for nothing. The tastes of all ingredients were nicely blended together; especially the sea cucumber had really impressed me, because in my previous experience they were all over-cooked or had already lost their unique tastes, whereas this dish perfectly kept the sea cucumber’s own goodness.

While we started eating the shrimps, the server who asked us to switch to another table had given us a surprise. He had offered a small roasted meat platter as an apology. It consisted of roasted goose, roasted BBQ pork and roasted pork belly. Both goose and BBQ pork were excellent, and I quite liked the reasonable amount of fat attached to the meat. Unfortunately the pork belly seemed put aside for a long while as the skins were not crispy (honestly, they were soaky!!) and that did affected the texture and of course the taste.

金銀蒜蒸鮑魚仔: we ordered eight small abalones since it was only $10 each. Definitely value for money as it costs almost the same if we prepare at home. The abalones were not too chewy, and tasted so great with garlic and soy sauce. All of us should have ordered more.

Desserts were on the house too. Desserts of the day were西米露and紅豆沙. I tried the西米露. The tapioca were semi-melted when served but still acceptable, it contained few chunks of taro and pumpkin. According to my friend, the 紅豆沙 was lack of starchy texture, but since there were quite a lot of skins, we guessed that might be because the server had forgotten to stir well before and this could be improved.

Overall the food quality was excellent. We all were very satisfied and filled up, hopefully will visit again very soon.

去完多豐菜(http://www.openrice.com/restaurant/sr2.htm?shopid=47259)食飽飽，當然要quench my thirst! 特地上樓到這有鮮打smoothie的樓上cafe，因沒門牌所以曾一度走過龍

店裏沒華麗裝修，簡簡單單掛了幾幅畫，有電視播演唱會DVD。店的最入面是廚房counter，不時有電話打來叫外賣。侍者先走過來跟我講解smoothies特色，所有smoothies是yoghurt-based。

原先要士多啤梨和raspberry 的'Your Choice'($18，自選兩款生果，之後每款生果另$3)，但剛好raspberry 缺貨，在侍者推荐下要了細杯'Pink Berry' ($17，大杯則是$21，有士多啤梨，藍莓，鮮奶和乳酪)，我怕重奶味怕甜所以要求少奶少甜。Preparation time約5分鐘。等候時食客可到入口旁拿雜誌看。

不消片刻就等到的Pink Berry，因為有藍莓的關係，顏色接近lilac的沉紫色多過粉紅色。味道重藍莓味，略帶士多啤梨的鮮甜和微微酸味，有少少果肉在內，頗為refreshing。少奶的原故奶味較少；乳酪落得不算太多所以不會令smoothie太杰同creamy所以很清新。 乳酪味不會太重，對沒喝過乳酪的人來講應該容易入口。 因這裡的smoothie偏向少甜，如果飲慣現成乳酪飲品的甜度可像侍者要求。

外賣紙有$2 smoothie coupon，所以$15就埋得單。價格中等，但比起大大杯糖水的台式奶茶店飲品，這杯算是買的健康。

Tummy filled up so much after two hot dog sets in "Just Hot Dog", I walked into this cafe that was given with good reviews for some coffee to help digestion.

The contemporary, stylish cafe is located at the right of building entrance so you can never miss it. It has an open space between the long rectangular counter and sitting area. There are around 5 tables, each with two red designer chairs.

When I asked which coffee does not have an acidic taste, the two baristas behind counter replied their coffee blends would not create any (really??), so I ordered a cup of cappuccino that was served in 5 minutes with brown sugar.

There was a 'pattern' on top of the milk froth, I wondered if they were practicing latte art. Also the brown sugar started caking, but these did not bother me as I seldom put sugar in my coffee and I appreciated the barista's effort.

The milk was steamed into microfoam so the milk froth had a very smooth texture, not airy froth like those in coffee chains. The taste was creamy and intense. Coffee body was rather light for me despite of dark roasted fuoco blend was used, though still contributed an aromatic scent. Bitterness was kept at desirable level. Nice coffee

The barista lady was informative and explained to me the characteristics of coffee from different regions with patience.

Guess here will be another relaxing place for me to chill out and unwind myself in this busy area.

計起來都有三個多月沒來，所以又來這間我們的飯堂開餐。可能因為四樓新開張了王家沙，等位的食客比平日少了。 當我們可坐下時，旁邊的食客都非常的吵，所以要求換位。侍應亦很配合的將我們調到剛收拾好的右邊卡位，有東西從我的手袋裏跌出來其他侍應亦立刻幫我拿到新卡位 , 真好。

點餐時，侍者告知若用HSBC結帳可免費享用原價$38的上海小籠飽，所以我們要了小菜如下:

砂鍋雲吞雞 ($90, 半隻): 一鍋湯約有五至六碗份量的湯水，六隻雲吞。雞可選半隻或一隻。清湯用原隻雞、金華火腿和紹菜熬製，已熬至帶些微奶白色，雞味濃郁，還有火腿的鹹香。 紹菜已吸收足夠湯味，不錯。雲吞應該是落單後才跟清湯一起在砂鍋裏滾熟，所以皮的煙韌度適中，餡料有豬肉青菜似菜肉飽的味道，而且頗大粒，有一般上海雲吞的兩倍大。雞熬過湯，所以'鞋身'是必然的，雖經已入味，只愛滑雞的我只吃了兩口。整體來說我覺得味道十分好，而且又飽肚暖胃。 當我自己裝第二碗湯時侍者亦急步走過來主動幫忙。=)

酒糟豬手 ($42) : 純粹用紹興酒浸白灼豬手。豬手呈慘白色因此可能對某些人來說賣相會有點恐怖。豬手很爽口，豬皮的酒香非常重，正! 唯一缺點是脂肪部份的豬羶味較重，蓋過了酒香。

樟茶鴨 ($88, 半隻) : 此為茶葉燻過的鴨。我不敢說會嚐到茶葉味，但卻敢說有濃的煙燻香味。而且被燻過炸過的鴨肉仍不乾身鞋身，好味。鴨皮不油膩，而且煙燻香味較重，所以我愛將皮分開放進包子裏吃。 這次我們的鴨下半身有點兒過鹹。希望下次再吃的時候有改進。

上海粗炒 ($55) : 這個還是第一次點，竟然原來無肉。只有椰菜冬菇絲三條菜心苗。有幾條看似肉絲的原來也只是麵條。上海粗麵被類似刀切麵的麵條取代。怎麼好像貨不對辦?! 幸好味道不差，麵條也彈牙有口感。勉強合格。

上海小籠飽 (原價$38, 五隻) : 皮薄餡靚一向都是小籠飽的benchmark。這裏皮薄做得到，不過太薄反而都會令一個餡靚的小籠飽扣分。這籠的小籠飽，夾哪個也好，底部的皮因為太薄承受不到餡料肉汁的中量而中途穿開，我們只好用湯匙盛著肉汁才吃。餡料不夠肥美，所以肉汁似清湯多些，而肉亦覺得少了份鮮味。算了，免費的東西還能有甚麼高要求呢。

茶介方面:

四寶茶 ($5/位) 好像是紅棗，雪耳，杞子和香片各少量。清甜芬香略帶茶葉的甘苦味，仍是我最愛的茶類之一。惟今次杞子不夠，香甜味道比以前少了。熱水免費。侍應們Refill得好勤密。

埋單合共$319。話平唔平，話貴唔貴。總括來說這頓飯我是滿意的。家傳滬曉將仍是我們的飯堂。

又等到下午茶時間食lunch，就揀望落新淨的呢間醫肚。一入餐廳範圍，侍者們好好招呼的帶我埋位。一掀餐牌，茶餐選擇之多可用精彩形容(可能本人孤陋寡聞)，未計某些有ABC款都好像有三十多種，少至$18多至$30有找，2pm至7:30pm供應，放工來開飯都得!

要了金不換肉崧炒飯($24)配熱咖啡(因凍飲加兩蚊)。等了不夠十分鐘就上。等待其間，某侍者見我一個人就跟我聊天，又右手拿鐵匙左手拿膠湯匙讓我自己揀，哈哈

熱辣辣的金不換肉崧炒飯，真的有金不換，不過很少只有幾條，而且曾炸過呈墨綠色，某些有酸味可能已壞掉了。其他炒飯料有切碎了的紅蔥頭、炒蛋、生菜絲、蝦米粒、辣椒碎、碎豬肉和蔥粒。蝦米分量認真爆多，每啖都一定有一兩粒所以個炒飯好有鹹香。生菜絲有幾條過熟但仍可接受。炒蛋、辣椒碎、碎豬肉和蔥粒都各少量吊起飯味。紅蔥頭無蔥臭。不錯。飯炒得夠乾身少油所以沒有濟口感覺，不怎麼吃到味精。除金不換部份，這一碟是整體不俗的炒飯。

自由人朋友來join我。點了菠蘿油配熱奶茶的麵飽餐($13,任何飽加熱飲)。根據朋友講，菠蘿油的餅皮不太脆但尚可接受，麵飽很普通沒甚麼特別，惟裏面的是植物油而並非牛油所以不香。菠蘿油水準有待改善。

我的熱咖啡似加了煉奶而非花奶，所以有點酸。而咖啡不香，texture不夠滑。喝了半杯停口。朋友的熱奶茶反而落的太多奶，搞到無茶味只有茶的苦味。這兒的水吧手勢須繼續磨練。

茶餐廳來講我覺得這樣算是不錯了。