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2019-10-14
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每次食泰式料理都一定會叫炒金邊粉同生菜包呢度既金邊粉唔會炒到好油同夠惹味落左好多香料，每一條粉都入曬味，酸酸甜甜甘意想唔到，碎肉份量甘多，反而係生菜太少但添多兜菜要加20蚊，唔係好抵🤭碎肉咸中帶辣，大概一半肥肉、一半瘦肉，混搭洋蔥同蔥花，都幾好食！朋友想試下呢間既豬手，都算大隻重點係滷得夠淋夠入味，d肉一咬就散充滿骨膠原，連皮食好滋味！通菜都炒得夠火喉，唔會太軟或太硬，食落都爽爽地呢個係蒜蓉炒通菜，但鼓油味反而比較突出
呢度既金邊粉唔會炒到好油同夠惹味
落左好多香料，每一條粉都入曬味，酸酸甜甜甘
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意想唔到，碎肉份量甘多，反而係生菜太少
但添多兜菜要加20蚊，唔係好抵🤭
碎肉咸中帶辣，大概一半肥肉、一半瘦肉，混搭洋蔥同蔥花，都幾好食！
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朋友想試下呢間既豬手，都算大隻
重點係滷得夠淋夠入味，d肉一咬就散
充滿骨膠原，連皮食好滋味！
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通菜都炒得夠火喉，唔會太軟或太硬，食落都爽爽地
呢個係蒜蓉炒通菜，但鼓油味反而比較突出
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