charleskwancy's Profile

初嚐網上熱門生煎包餐廳是晚光顧兩份套餐- 秘製上海排骨菜飯：菜飯份量只得一小碗，亦完全冇菜味！上海排骨份量只是坊間一小塊豬扒大小，味道強差人意，只是普通一塊炸豬扒，說不上「秘製」- 雞絲粉皮：麻醬鹹得誇張，粉皮口感不俗- 3隻生煎包：熱辣辣上碟，第一口脆身，第二口就韌- 附餐贈送豆漿2杯此餐廳是今晚我和太太唯一共同吃過的東西，結果兩人歸家路上腹部隱隱作痛。回家後，我倆更加上吐下瀉！完全不建議此餐廳！蘇杭街近上環街市亦有同店面、餐單、相片但招牌不同既店舖小心！Spent an evening at this restaurant for its well-known pan-fried bun all over online social media.Had 2 set menus- Shanghainese style pork rice with minced vegetable- Shredded chicken with rice noodle, served with sesame and peanut sauce- 3 pan-fried buns- Complimentary soy milkHere comes the comment for the dishes- NO flavour in rice with minced vegetable and the pork tasted like Japanese frying style rather than rich flavoured Shanghainese style- Sesame and peanut sauce is TOO SALTY- Pan-fried buns, hot enough on plate. Texture comes crispy at first BUT turned chewy afterThis restaurant is the ONLY thing I had in common with my wife whole day, and both of us got vomit and diarrhoea soon we got home.I personally DO NOT recommend this restaurant, both for hygienic and satiety perspective.…Read More

是晚嘗試安格斯牛、蟶子皇、豬頸肉等10多種串燒，老闆提及店內所有醬料和醃製過程均為本店自制，絕不外取現成調料。故味道和配搭出乎意料的合拍。員工更會細心介紹每款串燒特色，更有當日時令鮮魚即烤處理，點一尾鹽燒黃立倉，與平時吃的蒸魚不同。香脆嫩滑，恰到好處。其他食物包括木魚花炒椰菜（即炒即上，熱騰騰）、焗生蠔及大扇貝（調醬津津有味，滿口芝味）、超值推介的蒜香焗原條巨茄子（絲絲茄子與濃蒜配合無比）、三味香烤雞翼（非一般坊間連鎖米線店子雞翼可比）、滋味醬烤大啡菇、香烤蒙古或新西蘭鮮羊架。綜合而言，味道、菜色選擇、選材、用料、心思均可見一斑，堪稱性價比極高，對串燒可謂一番新體會。店子價錢公道，值得一試。店內更有多款冷暖清酒及多款進口手工啤酒以配上各款美食佳餚，真的是大快朵頤的一晚！後記：雖然冷氣有時故障，但有強力風扇準備，可見心思。…Read More