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2016-12-26
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越式三文治。簡單，美味又飽肚。不妨一試。Delicious Vietnamese sandwiches.Worth a try.80/100餐牌簡潔，三款餡料: 雞，豬腩和牛。再揀配飯，麵和招牌越式三文治。最後揀小食和飲品。一場來到，當然要豬腩三文治配牛油雞翼。The menu is simple. Choose from: (1) Chicken (2) Pork belly or (3) beef& either rice, noodle or their signature item - "banh".There is also a side dish to choose from, I choose the buttered chicken wings.牛油雞翼先到。炸得相當香口又不油膩，唯牛油香味不突出，是可改善的地方。First came the chicken wings. Much to my pleasant surprise, the 2 pieces of chicken wings were not oily at all. Those were very cr
簡單，美味又飽肚。
不妨一試。
Delicious Vietnamese sandwiches.
Worth a try.
80/100
餐牌簡潔，三款餡料: 雞，豬腩和牛。再揀配飯，麵和招牌越式三文治。最後揀小食和飲品。一場來到，當然要豬腩三文治配牛油雞翼。
The menu is simple. Choose from: (1) Chicken (2) Pork belly or (3) beef&
either rice, noodle or their signature item - "banh".
There is also a side dish to choose from, I choose the buttered chicken wings.
牛油雞翼先到。炸得相當香口又不油膩，唯牛油香味不突出，是可改善的地方。First came the chicken wings. Much to my pleasant surprise, the 2 pieces of chicken wings were not oily at all. Those were very crispy. However, the butter taste was barely detectable.
跟著到主角出場。我急不及待吃了一口，發覺用米粉做的麵包質感很特別。口感鬆軟，感覺像英式鬆餅與叉燒包之間。
餡料相當豐富，除了兩大塊的豬腩肉和札肉之外，還有大量的蔬菜，香草，甘筍和醃籮蔔。醬料有美乃滋和鴨肝醬，絕不欺場。大食的我都有八分飽。讚。
店員爽快友善。店面不大但佈置得很有特別。提議放多些紙巾。整個餐連香茅特飲盛惠$80。我確得性價比不錯，值得一試。
看到有些客人給店名的「疑似」粗口冒犯，我的朋友楊炬翔和李鷺媚都同意這確有令人誤會的空間。
Then came the banh. It had:
Two large & tasty pieces of Pork belly x 2, goose pate, mayonnaise, some pickled daikon, Carrots, Vietnamese sausage,
Cucumber & Herbs. Satisfying.
My understanding is that these banh buns are made of rice flour. That explains the interesting texture of the buns, which reminded me of a cross between an English muffin and a Char Siu Bau.
The portion of the whole set was about right. At $80 per set, I think it's good value for money. Friendly service.
My only quibble was that they don't seem to provide napkins.
Another point that seemed to have offended some customers is the suspected swear word that seemed to be part of the name of this place. Having said that, Phuc Dat, I'll be back.
Cowritten with Fuk Tat Man (文福達) & Joe Yeung.
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