Lok Heung Yuen Coffee Shop (Moved)

黎到中環，最多懷舊又有特色既餐廳😀今次食到呢間樂香園～超有驚喜✨醒神早餐 hkd30 💰我叫左有牛油餐包，午餐肉炒蛋火腿米粉同埋熱奶茶🤤咁多樣嘢都係＄30咋真係超級平呀！好鍾意佢嘅餐包甜甜地出面有少少脆脆地嘅感覺好好食✨佢嘅熱奶茶都好好飲係佢一上到台呢系有啲未jam開嘅感覺因為我叫左茶走，開頭未撈勻以為似咖啡但撈勻左之後就變返正常嘅奶茶色。😀佢嘅奶茶係我飲過覺得最香濃最滑奶味最足既一間💕唔係講笑我覺得你去到任何一間茶餐廳想要試到佢哋嘅真功夫，一定要嗌番杯熱奶茶！咁樣就真係使到佢哋間野係堅定流啦😂…Read More

走在中環小巷，樂香園咖啡室店內擺放著各式各樣的新鮮面包，傳出陣陣香味。門口貼著滑蛋叉燒飯的相片，於是便立刻order一碟，順便order了滑蛋蝦仁飯。叉燒和蝦仁的分量十分多，滑蛋也炒的十分幼滑，一點也不老。叉燒蝦仁配上滑蛋實在是太好的配搭。加上價錢只不過34元，十分抵食！…Read More

中環係二零零八年十二月三十日就無左呢個六年歷史的蛇竇。聖誕前夕特登去多一次蛇竇。新舖係機利文街，但係食飯時間無可能去到咁遠啦。呢度就係食懷舊冰室既 feel。伙記靠大嗌同埋記性落單，年紀有番咁上下但就無甩漏。係有個阿姐好似勁躁底咁，無一次見佢態度好架喎。d 伙記真係幾快手，有時又會講下笑，水吧阿伯，記性同手腳超勁，睇佢煎野沖茶既速度快到....最出名的叉燒滑蛋飯 $25 ，加杯凍奶茶 $15 = $40 埋單。d 份量多到「吃不消」，d 蛋係有 d 水水地咁，非常滑，好過澳洲牛奶公司。有時加條腸又多 $4。呢度既茄牛治都好正架。可惜呢度業主加租，令到佢地決定搬走。我仲以為係佢地自己物業添。蛇竇既叉燒滑蛋飯會活在我既回憶裡。:)…Read More

2008年12月29日，10:15又趁補假，去坐尾班車，這次是著名的蛇竇。早上十時許，樓下滿座，便拾級而上，進入了名乎其實的蛇竇。二話不說要雞批和齋啡，阿姐答祇餘下雜批，照收貨。齋啡：傳統茶記咖啡，香濃帶苦澀，用飽歷風霜的厚杯載著。雜批：好袖珍，可謂麻雀雖小—五臟俱全，內有餐肉、火腿、雞蛋，有料有特色，食味豐富。但份量過少，便加追早餐A，雜批算作單點。火腿通粉：湯底好清淡，火腿正常地鹹香，通粉不彈牙餐肉太陽蛋：正常，無特別。這店臨別秋波日，三代齊現身；像信必如泰昌。老顧客們必可唱曲：那天定再重聚:)題外話：1985~1992期間，在中、上環工作；早餐多在連鎖店，西早在美心、大家樂，中早則到雅香園或近威記的粥店。…Read More

蛇竇結業在即, 當即來啖最後一口靚茶.周六午未見人龍, 但卡位早被情侶檔佔領了. 想炒個靚飯胃口又有點不濟, 來一份熱鴦加雞尾好了. 翻風的日子, 鼻子有點塞, 各式香味不怎麼吸得進去, 還好入口後味覺操作正常. 咖啡/鴦不喜歡落糖, 但無損茶滑, 加之奶香咖啡微甘, 各種味道複合起來相得益彰. 這才是鴛鴦兼收並蓄的味道. 尋常茶檔連似樣的茶和啡也交不出來, 一杯鴛鴦苦又澀, 左右逢源, 兩不討好. 雞尾新鮮出爐自然不會失禮, 更喜歡這裡的椰絲饀不太甜. 如此美好的茶點本來就不多, 何況此時此地將成絕唱?PS: 聞說蛇竇正尋新址重開, 惜世事總有一時一地一物之歎, 有泰昌在前, 什麼有綠再會已不存厚望. 且讓美味留在昨天.…Read More

好想到「蛇竇」後久了。來到後叫了一杯奶茶、菠蘿包和雞批各一；奶茶甚滑，夠香濃。菠蘿包令我發現完來可以是這樣的，第一次吃到有菠蘿味的菠蘿包。不枉此行！雞批的外皮鬆化，批內的料充實而味道香濃。其實試完後的三小時，我再來一趟，打包菠蘿包和雞批回家，她的結業很是可惜。:(希望這店能盡快物色新的舖位吧。…Read More

好想知道「蛇竇」究竟在威靈頓街這舖位多少年 ? 實際時間已不太清楚，只知蔡瀾寫第一代的「未能食素」時，已經談到這老牌的茶餐廳了；計起上來，相信已超過廿年以上的時份，甚至更久遠。在我的印象之中，每次來到這裡的，二話不說，總會先來一杯奶茶，正如朋友所言，其茶膽確是拉得甚滑，奶香和茶味也配合很合適，同時再來一件雜批，其鬆化外皮之下，包著的是午餐肉、青豆和雞蛋等，每次來都幾乎是指定動作，除非那一刻售罄吧 !當知道結業的消息後，已打算再來多一至兩趟，吃過一次夜市打冷，感覺其水準不算太高 (蕃茄烙算有點特色)，自家製的港式飽餅，才是上班一族的至愛。除雜批外，其鹹牛肉卷，用油酥皮捲著鹹牛肉焗製，現在街外已買少見少，咖喱角也得吃得過，但這一兩次也找不到，算是欠了點食緣了。最好一天，趁上班前吃一頓早餐，憑多年積聚的人情味，早上八時之下，見到的是人頭湧湧，想吃的東西，全都暫停供應，只好來一件雞尾包和菠蘿油，前者還算可以，論菠蘿油的味道，始終都是灣仔「金鳳」合我心水，勝在其包類之中，下了一點雲尼拿味的香油。食物未算每樣也好味，但大家來得這裡，總會帶上感情的因素在內......................放工後碰碰運氣，總算「執」到幾個雞批和兩個雜批，未試過雞批，發覺細細件，味道也很不俗 !店家現在正物色新的舖位，希望能盡快成事吧，除食物的特色之餘，其特定的裝修和地理環境，造就了中環蛇王勝地的傳奇。…Read More

:)自幼巳生活於中上環區，上星期突然聽到中環三大蛇竇之一樂香園將於年底前關門大吉，原址將會被國際品牌時裝店進駐，聽到這個消息也有點失落，隨着港人失去天星及皇后碼頭之後，又一樣中環區的標誌性建築煙没於社會發展洪流中，樂香園一直在香港经經齊起飛的年代陪着中環上班一族，想不到在金融海嘯中，仍因大幅加租而要結業。跟FL一樣我不算是熟客，只是偶而在周末來幫襯吃個早餐或茶餐，通常我都會坐在閣樓上，它的食品不是特別出色，賣的都是老式茶餐廳食物，它代表着正宗的香港茶餐廳文化，近年國内自游行興起，又鄰近潮地蘭桂芳，這裹順理成章也變成一個遊客的景點。 在中環心臟地帶來說，它的價錢算是非常抵食，且又位處交通要衝，所以成為一個極理想的蛇竇。早知蛇竇會於廿九號結業，必然會引來一股人潮來朝拜，所以早於上星期聖誕假期間巳來，希望可靜靜地跟它送別，感受一下懷舊的氣息，當然也帶了相機來拍照作記錄。 早上到達時人客不多，閣樓也没有開，就坐了店中最入在"六十年蛇竇"大牌下的卡位，要了客最傳統的A餐，A餐包火腿通粉、腿蛋、餐包及咖啡，因為近年多喝咖啡，入口香濃便知不是即溶咖啡冲泡貨式，蛋是煎得剛熟的太陽蛋，習慣地將部分腿旦塞進餐包中自製腿旦包；火腿通也不覺有"師父"。 坐了一會客人多起來，不少人也在拍紀念照，我坐在"蛇竇"大牌下，如今NEWSGROUP 及 Facebook大行其道，不知會不會给人拍下將相片放上網！:(有報導說店東將來計劃另覓地方再建新蛇竇，但暫無確實時閒及地點，期望將來重開不要變成香港餐室那種有形而無實的古老茶室，不過始終都可能失去那種上一個世纪的感覺。 離開時在店外也拍些街景，相信日後這兒也是必景觀大變。 真的有但今天一別竟不知，那天再重聚的感覺..........................后記: 本想關門前再去一次，但因很多人而告吹。 不是這篇是不是樂香園最後的食評呢? 希望唔係啦!…Read More

早晨, 今早 12月29日, 特登早出門, 為的就是蛇竇的什批同雞批.我一朝早到埗, 隨即點下 什批加奶茶. 什批, 穌香的批皮, 內裡是餐肉, 內在仲有1/4隻熟蛋, 上檯時, 連膠碟也曷辣手的. 中國式的批同外國批有什麼分別, 就是內涵方面, 在英國食Holland pie 同 Pukka pie, 總不會有餐肉做餡咁親切吧.批其實不大, 上次介紹了雞批給食友, 但慚愧地說一句...我未食過. 所以, 點都要追加一個, Chicken pie, 方無遺憾. 雞批形狀似番個外國批, (什批貌似皮蛋穌), 味道亦跟外國食慣的Chicken and Mushroom pie相似.不過層皮, 始終外國批是做不出的.兩批再相伴奶茶, 看見食堂滿是特地而來的食客. 最後一天, 難免平日不到的, 或有山長水遠的, 坐著輪椅的一名老中環, 由幾個滿口番話的兒子, 帶領回到舊地, 好讓老爸對樂香園作最後致敬. 食食下, 坐隔離圓檯既阿差哥(疑似熟客), 問伙記: "點解今日咁多人既" 伙記說: "做埋今日唔做架啦", 聽見差哥"吓"了一聲, 再看其一臉無奈, 失去陪伴多年的早餐勝地...實在非常傷感.…Read More

從電視新聞得知樂香園將光榮結業,而今天是最後一天。逛畢工展會,專程乘電車來送別。最後一天,蛇竇非常熱鬧,一群記者在門外採訪,門口坐著一班白領熟客與街坊,伙記、老闆一同與街坊、熟客有講有笑,人情味濃。不少客人到來都拿起相機,拍下蛇竇的每個角落,有些更與老闆、伙記一同合照。全體老闆伙記員工站在櫃台、門口大合照,人客、記者都拿著相機拍下...六時許,蛇竇仍未滿座,閣樓休息,便在樓下找個位坐下,看看餐門牌,點個雜批,當然不少得熱奶茶。不久,雜批、熱奶茶送到。雜批皮香鬆脆,內餡有午餐肉、青豆、鵪鶉蛋等,一併來吃頗香口,但嫌午餐肉比較鹹。熱奶茶不錯,茶味較重,入口頗順滑。今天,伙記的傳聲傳得特別響亮。最後一盤雜批出爐,想食就要快。不久,伙記高呼:「最後十個! 九個! 八個!...」場面就像拍賣。坐在門口的熟客、街坊們更買了很多外賣,放滿桌上。有人客更索取餅盒作留念...這是第一次,也可能是最後一次,但願蛇竇能夠找到新舖落腳得以延續,與蛇竇後會有期。…Read More

最近四處亦有樂香園結業的報導, 搬遷無期.平時過門而不入, 今次專程到訪... 雞批***** - 批底鬆化, 極香牛油味! 陷料足, 雞滑~ 掂.菠蘿包**** - 賣相靚, 皮比一般的厚, 雖然冷了但亦脆. 最特別的是這個菠蘿包是有菠蘿味的! 原來是因為加了香油, 雖然我不欣賞但總算有新意.雜批***** - 這兒的批類食品真是冇得彈, 又香又酥. 陷料有午餐肉,蛋黃, 青豆. 味道絕不比雞批遜色.雞尾包*** - 最普通的一款. 陷料少而且味道沒有任何驚喜.雖然是第一次光顧, 但竟然有一種不捨的感覺. 店主伯伯好好人, 好有禮貌. 食物好味足料. 雖然出名但價位依然極之相宜.希望很快便可和這有心的餐廳再遇~…Read More

「我得到了樂香園最後一杯熱奶茶 !」在樂香園這個蛇竇榮休的最後一天[希望是暫時性]~小比都忍不住由大西北一直渡海南下~為的就是見証這個歷史~無論是店外店內~熱烘烘的氣氛都滿佈四周~親朋戚友都不停幫手招呼聚聚~熱鬧情況不比對面的名酒家弱~每個人的臉上都掛著燦爛的笑容~無論大家手持專業單鏡反光機或是一次性菲林相機~都紛紛要留下樂香園最後一個營業日的一景一物~好不容易才擠到卡座的一邊~對座的客人已變得像熟悉的茶客一樣~大家都聊起上來~還提醒我快快到餅櫃看看~要不然連餅碎也吃不到~哈哈~快步走到收銀旁的櫃~見店員把先前有客留下但等了大半天都未取的餅~都從餅盒裡取出~這個時候小比當然不停不停重覆著~雞批~什批~菠蘿包每樣一個~唔該唔該唔該~比起平時在金華搶菠蘿包還要刺激~真是難忘店員姨姨乾脆把整個鐵盤放在我桌再分到不同的顏色碟上~~看著這三件包餅~雖是平平凡凡~但心情卻複雜~不捨得吃下~但對著這樣美味的東西~口水都不停在分泌~~最後左拍右拍前拍後拍才小口小口的吃著~平常的日子~對著已冷卻的菠蘿包是零興趣~但這個晚上~吃得津津有味~皆因這個菠蘿包的厚厚酥皮仍然是外面脆脆內邊就緊緊貼著包身~碎都不會掉下來~恕我不懂在雞蛋裡挑骨頭~真的很出色~比菠蘿包貴上一倍的雞批與什批~用料相當的充兄~什批雖小~五臟俱全~餐肉火腿烚蛋青豆和菜~名不虛存~遠看還以為是皮蛋酥~雞批也是另一搶手的「蛇作」~曲奇般脆身的批皮配上整整齊齊的雞肉餡料~吃起來一咸一脆一咸一脆~連大比都說~雖然沒吃過金鳳那個~但這一個是我吃過最出色的雞批~而且不是那種因新鮮出爐而先加十分那種~~三件「凍吃」的包餅~都完全符合一個蛇竇的出品要求~小比還笑說可能最後一天~都把材料通通用光~說不定比平日還豐富啊~大夥兒又笑一笑~吃著包餅當然少不了蛇竇的一杯熱奶茶~當叔叔遞上熱奶茶給我之後~就大聲說句~~無熱奶茶啦~~~賣完了~~~叫凍飲吧~~~那一刻小比真的不相信自已竟然得到了樂香園最後一杯熱奶茶啊~~~用興奮的眼神望著大比~~茶味濃而撲鼻~沒有加上太多的奶卻是滑滑的~不用加太多的糖就調得到味~比起三件包餅~這杯奶茶來得更有意思~其間有位老外熟客~想要'推彈紙烘底'[腿蛋治烘底]~原來老闆這麼多年來也一定要他講到這五個字才讓他買~~全店會心微笑起來~但當店員叔叔回應’sorry..finished la!’’老外又說那麼我就要’單高’[蛋糕]吧~~'sorry la~’單高’都finished啦'~叔叔大聲得來又親切的拍拍膊頭~著他留下聯絡方法~'see u later la~thank you thank you~' 最後小比又忍不住留下了電郵和電話~希望不久將來到樂香園他日東山再起之時得到最新的消息吧~~~光顧期間還遇上食友子陵~原來他今早已經來過~晚上再來買一點作早點~真的有心~店主店員一家親~三代同堂也來張合照~記下這歷史的一刻~就在二零零八年的十二月二十九日~叔叔還說~收工以後要來個A5和牛配最高級的紅酒~便宜的喝不下啊~樂香園~就在這樂也融融的氣氛下渡過最後一個晚上~小比謝過之後~就揮袖道別而去~昐有一天再能坐在蛇竇中蛇一蛇~再見~樂香園~!…Read More

Heard it was shutting down soon from Chan Jan, so decided to pay a visit to this Chinese style cafe, a place I don't usually set foot in. The calendar at Lok Heung Yuen signifies the cafes age, it is one of those manual old date boards.Before going, I checked its reviews, and saw that it was famous for Oyster cakes and tomato cakes. I was a bit puzzled because not many Chinese cafés offer them; all was answered when I got there, because it is a Chiu Chow styled café.Apart from the fried cakes, I was recommend the chicken pie by Chan Jan. Before ordering it, I really did not know what to expect of a Chinese pie, never tried a Chinese pie before, ie would it look like an English pie? What would be inside it?Anyway, I ordered the chicken pie, scrambled eggs with prawn and rice, stir fried black bean sauce clams and the oyster cake too. The tomato cake the one I most wanted to try was not available that day.The chicken pie turned out looking like a normal pie, with a sweet crunchy short crust pastry, and chicken inside.Then I had the scrambled eggs, the best I have eaten so far, just like Australian Milk co, the egg has a yolk like layer on top of it, just like a half cooked egg, and tasty spring onions mixed in it.As for the evening snacks, they were ok; the oyster cake was a bit greasy, would have been perfect if I could have tried the tomato cake too, but that’s just life!…Read More

蛇竇這地方對我來說並不是十分親切，惠顧次數，五隻手指數得晒。但，得知這裡即將要光榮結業，也趁假期約朋友一齊來吃點東西，拍一拍照，扮作歷史的見證人。好多人都話呢度既滑蛋叉燒飯差左好多，但我覺得水準仍是很高。如圖顯示，滑蛋叉燒飯是十分之靚仔的。其滑蛋並沒有像坊間咁加上粉漿，是真真正正的蛋，而且我碟蛋飯，蛋的份量控制得非常之好，蛋汁充盈，值得一讚。叉燒切得厚身，仍不會過硬，咁樣撈滑蛋再配上蔥花，一定好食。專程來到，無理由食一碟飯就離開，每人追加一個菠蘿包和什批。菠蘿包真係有菠蘿味，酥皮香脆，就連包底也是脆口的，$3/個，無可能再挑剔；什批，除了外層鬆化之餘，裡頭的蛋、咸牛肉、青豆三樣東西均是我喜歡的材料，每啖不同的味道口感，很好。凍奶茶雖未至十分高水準，但也不比坊間的茶記遜色。再問問朋友的腸蛋飯及熱奶茶如何，評語也是正面的。相信沒有機會再來，打包了半打什批與屋企人分甘同味。當日有超過七成既客人都是拿著相機進來邊食邊影相，係我咁大個仔見到最多人食飯影相的一次。而我們，當然勁影。在想影櫃台時，見伯伯一企係櫃台，正有點猶豫之際，伯伯話：可以影埋我架！…Read More

60 years is a long time.Those who work (or worked) in Central should have been to the "Snake Pit" for a quick escape from work -- for fun or for gossips. Those who haven't though, should still visit it while it's still here. For nostalgia and collective-memory's sake, a group of us has revisited the Snake Pit to give our final bow of respect and reminiscent of the fun we've had, and can possibly be had here, as the Snake Pit waves goodbye after 60 years of running.On the night of the gathering we browsed through the menu for ChiuChow Fare. For a hungry party of 12 armed with cameras and more cameras -- typical Openrice dwellers, We unanimously agreed that Hot Milk Tea ($13) is the best item on the menu. As we sipped through the smooth beverage while agreeing on the dishes, we have eventually made up our minds and ordered a whole list of things that by the end of the ordering we didn't quite remember everything we ordered.The food came in a flash. After our surrounding attack of flashlights and snaps, the first dish was pickles! They were delightfully sweet with a crunch, and the tang from the vinegar was clean and prominent after one bite into the pickle. While many considered it a great appetizer to start the meal with, I preferred it as a palate cleanser! Next were an array of ChiuChow fare. The Oyster Congee was runny like any ChiuChow congee. Served in a big metal bowl fitted into a wooden 'bucket' you often see carrying tofu dessert, the oysters may be small, but they were sweet at the same time. The congee took flavour from the oysters' liquor and the presence of Chinese celery for the green colour and a refreshing crunch. Oyster Pancake was next -- chockful of oysters inside a deep fried pancake, thin but filling. I considered it a little too fried, with the deep golden brown colour. But the crust is crispy and well seasoned. The 'Mixed Platter' is a mount of mix-match everything piled up messily on a plate. There were never enough for everyone. The pig's ear was crunchy, and slices of Marinated tofu were flavorful throughout. The sausage was as it is; Marinated goose slices got divided attention. Mine was moist while the other friend's was claimed 'tasteless and overcooked'. I couldn't stop wondering whether I was just lucky to have the good slice or was the platter composed of meat from different goose?!Next came a double-order of Blood Jelly with Chives. The blood jelly, slightly jiggled and has a funny taste to it, was everyone's favorite. The broth it's cooked in also took on the chive's greener flavour. It disappeared in a flash, as everyone's head turned when two plates of Scrambled Eggs with Barbequed Pork settled on the table. Golden flakes of eggs with date-red chunks of BBQ pork laced thoughout. The top may be fried, but the middle was still runny for a bit. It made good pictures and the egg was soft and pillowy. The BBQ pork was forgettable, but then again it's the egg that matters. Deep Fried Bombay Duck were cut bite-sized and deep fried. The batter was thin and served tossed with salt and pepper. The fish was good enough but it was slightly too small in pieces. Then the big star of that night arrived -- Fried Tomato Pancake. Prepared the same way as the oyster pancake we had earlier. Tomatoes were seeded and chopped, with its juices blended into making the batter. The pancake's appearance reminded me of a gigantic plate-sized Italian Pepperoni. It's sweet and chewy at the same time, pleasantly surprised at the deep taste of tomato -- so concentratedly tomato. It's something new I've never had before. Definitely worth the try for it.The night rounded at $70 dollars per person. It's a worthy trip to the 'Snake Pit' if you haven't been. Dinner, I heard, was not as good as the daytime food's quality. Our party disappeared into the deepest of night to our next stops. Our tummies were full and tastes satisfied. We made a date that we would come back on the last day and witness its closing. But that's not all.Less than 24 hours later I was in the wooden booth again inside 'The Snake Pit', this time realizing the true purpose of a quick esacape from work's hustle. The milk tea was a no-mistake choice. Over hot milk tea I was more than happy to have the 'three treasures' all in front of me for yet another fabulous 'happy hour'. Pictured here, the 'Mixed Pie' was made with a moist pastry made mostly with lard. The filling hasn't changed -- minced chicken, a slice of thick ham and a wedge of hard cooked egg. The flavor was as it was before, buttery and gave way to bite, and a little crumbly too. The Chicken Pie, however, was another matter on the crust. Made with a mixture of lard and butter, the crust was impeccable and the filling was filled with both minced chicken and chicken pieces. A few green peas added flashes of green into the otherwise greyish pale filling.Before you roll your eyes in belief, check out a 'pineapple bun' ($3) with real pineapple in it. The bun was not much bigger than the ones you usually have elsewhere. The crust may not be as crispy and buttery like the ones you have in Kam Wah (金華), but one bite into it a familiar combination of sweet and tartness erupted in the mouth like you wouldn't believe it. At first bite you may not recognize it's pineapple after all, but on the second bite you should already have recognized it. There was no doubt that pineapple was minced evenly and blended into the dough before baking. The resulting bread turned out to be awesome and buttery with a slightest hint of fruitiness lacing through. There was no need for jam or butter in this one, it's butter and jam all mixed into one. This pineapple bun had always been my favorite, and having experienced some sold-out days, I was have an exhilarating time having all three (two pies and one bun) all in front of me. The milk tea helped a great deal as well.Paying my check has been extremely difficult, I looked back at the tired waitstaff as they strutted upstairs and downstairs, front and back carrying trays of milk tea and breads from the warmer, I have then realized that despite a notice outside claiming the possibility of a relocation somewhere should the owners find a new place, I know deep inside that Central dwellers will forever lose a means of escape for a quick bite or a quick 'update' from their busy workstuff during the day. Now replaced with cake and coffee, we will all have our respective memories here at the Snake Pit, while we had all our 'snaky businesses' here... For me, cake and coffee couldn't replace the sweet charm of "Milk Tea and Pie/ Bun".So Long, the Snake Pit. …Read More