平時多數光顧早餐、午市。早餐大多叫沙嗲牛通搭腸旦,腸仔不是炸而是煎的,麵包不是油包而是多士,不另收費,只收$28,好味,超值。午餐的秘製葱油鷄扒飯超正!看見餐牌上有pizza,两星期前叫了四季pizza,比不少「正宗」意大利餐廳還要好味,配料超多,餅底硬度剛剛好,配料經烤焗後不會乾。心想大廚是否西廚出身?跟老閭娘搭訕後確定心中所想。老闆娘告知七月十三日之後結業,心中萬般不捨,膽粗粗之下問老闆娘可否一試老閭的撚手菜式。今晚第一次光顧晚市,大廚先上羅宋湯,用上牛尾泡製,湯的口感很厚實(thick),跟其他餐廳的水汪汪很不同。之前預訂了蜆肉意粉,蜆肉新鮮甜美,意粉硬度適中,彈牙。主菜是大廚推介的香草焗鷄配牛油檸檬醬,上菜時香氣四溢,顏色剛好。最考功夫的鷄胸很嫩滑,有肉汁,配上牛油檸檬醬的微酸味道剛好將鷄油中和,不覺油腻,比不少酒店西餐廳好。想不到深水埗茶餐廳有此隱世廚神!结業在即,十分可惜,有緣再會!…Read More
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Recommended Dishes
秘製葱油鷄扒飯
Date of Visit
2021-07-10
Dining Method
Dine In
Spending Per Head
$80