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2014-05-06
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差唔多每次單獨黎漢年,都會不自覺叫呢碟飯,漢年銀牌 - 叉燒炒蛋飯。唔好睇小呢碟由豬肉同雞蛋炒出黎嘅碟頭飯,當您食過一次之後,就會明白點解我會重複咁食佢。喺一大碟白飯上面,有兩條菜,再比一大塊叉燒炒蛋覆蓋住。呢塊炒蛋,外脆內軟,加上蔥,半肥瘦叉燒同豉油汁嘅香味,令人可以喺五分鐘內消滅呢一大碟飯。最後配杯凍檸茶走甜,真係一大享受~
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當然,如果有多幾條菜會更加完美。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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