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不用虛假的人生，才是你的人生。食物不好吃，但可以暢所欲言，食物質素也不會太受重視。其實食物質素也不算太差，起碼蘿蔔沒有渣，而且大大舊，起碼有四、五舊蘿蔔。豬大腸也大大片，也有四五片，而且內裏沒有什麼肥膏、或是污糟、骯髒物；而雞翼尖亦都係非常乾淨，沒有黏著雞毛，三四隻雞翼尖左右。腩汁為車仔麵加上味道，還是不錯。由於只是果腹，麵條的份量亦都很重要，我覺得這個油麵其實份量也不少，果腹程度不錯，飽足幾粒鐘。雖然環境細細，但是車仔麵的質素不錯，但又未至於要專程來，如果在附近工作的人，間中來吃吃也無妨。
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Came here randomly and got their rice rolls again.The service on this visit was not that good because when you ordered, the waitress didn't acknowledge or even reply you.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Rice rolls:The rice rolls were tasteless because there was hot oil over poured on top of it which made the soy sauce slide off the rice rolls. The oil made it taste horrible too because it was rancid.★☆★☆★☆★☆★☆★☆★☆★☆★☆★◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎Price: $10Service: OKYummy factor: yuckEnglish Menu: no◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
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每次到灣仔開會之前都總是匆匆忙忙的, 而這次卻不知怎的早到了20分鐘。正煩惱如何是好, 於是便想想去吃個早餐吧! 正好在路邊看到此店便入內吃吃。原來這個小小的餐廳也有不少捧場客人的。甫進去, 已看見到有兩位太太在高談闊論, 然後不久又聽到店員接口再談, 話題甚仔細, 相信也挺熟絡的。我沒有多想, 要了一個餐蛋麵。餐廳所有的即食麵都標榜用上出前一丁, 果然都條如是, 煮來不會太淋, 但是講不上彈口, 也許即食麵不會有多突然。老實說, 早餐又可以有幾滋味呢?? 不過還好的一樣東西是, 午餐肉是即叫即煎, 然而這隻蛋就..... 相片已見面漏晒黃出來而湯的熱力將其變得硬硬的。加上幾塊玻璃透薄的西生菜, 味道可以吧!!老實說, 如果一間餐廳連做一個這樣的早餐也可叫不好吃的話, 我相信我不會再選擇去, 而這樣, 是可以再回來的。而且一個麵, 一杯熱飲, HK$24, 在灣仔已叫不錯的了。
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某日無聊的想找「紅薯粉」吃，在開飯網內找了好一陣子，卻發覺較有人氣的川菜薯粉鋪如川味美食、傷心酸辣粉都主要集中在深水涉、荃灣一帶，港島區的選擇實在寥寥無幾，地理上較方便的就只有位於灣仔分域街的好滋味，午膳時間無法抽空過海，就試試這就腳的小店吧。這店環境不大，主要以賣車仔粉麵為主，除紅薯粉外，最近亦新推出了重慶酸辣粉，又有碟頭飯、粥品等供應，款式可謂一應俱全，但做法是否正宗、味道是否吸引則是後話。簡單要了一碗牛腩魚滑薯粉 ($21)，腩汁加辣，沒有太大期望下竟有點驚喜。薯粉長而厚身，質感滑溜而不實，已可收貨，配合濃中帶辣的湯底更是醒神；魚滑就只是一般貨色，入口魚味並不濃烈，幸質感不會太粉；就連牛腩也不錯的，五香味十足，肉質腍而不韌，想不到在車仔麵店也有如此水準。以價錢計，這碗紅薯粉的份量是相當豐富的，足可令人飽上一個下午，至於那杯需另加六蚊的凍奶茶則有點倒米，茶淡如水，早知要杯「黑水」好過。吃飯期間，照舊對著食物拍照，這舉動立時引起老闆娘的注意，她看來完全不明白當中的樂趣，還是省回那口氣解釋，快手食完走人好了。
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Before attending a gathering at VERO with the club, there were errands to be run. I barely had time for lunch. Then the sign of "hot and sour noodles" (酸辣粉) caught my eye. I have always long for a short trip to Kowloon for this treat, and eyeing on a few people slurping noodles inside, squeezing against one another on the wooden stools, I went in for a quick bite. It's all so easy. One order of the noodles ($18) will get you a bowl with steaming soup with rustic shreds of woodear, seaweed (海帶) and pickled mustard tubers. A few floating dried chilies made up for decent looking hot and sour noodles. I ordered Wheat Gluten (additional ingredient from $4 each) to soak up some of the flavored broth.The noodles were the grey translucent ones made from sweet potato. They were slippery on the texture with a pleasantly chewy texture. The broth was faintly briny, but once you get past the initial saltiness there was nothing lurking beneath. The noodles were alright, but the only possible failure to these noodles is when you don't cook through, so that's not a problem here. The 'heat' component came primarily from the chili oil in the woodear/seaweed mix, and the red chilies in the broth. The "sour" component mostly came from the black vinegar. The entire mix and match of heat and sourness was balanced. The overall flavour, however, couldn't possibly hold the candle for any of the noodles served in joints in Kowloon. The flavour spectrum should go further to the extreme (more vinegar, more chilies) in these noodles, but let's not forget that the supporting ingredients of mustard tubers, woodear and seaweed offered that fantastic layers of textures that contrasted with the chewy noodles. That, I certainly enjoyed throughout the meal.Wheat Gluten were in pieces, and flavorful as it soaked up the flavored broth. I have tried ordering fried soy-dough (生根) instead but the latter was too oily to begin with. Honeycomb Tripe (牛肚) was also moist and tender, unlike brisket (牛腩) which was in small bits and not-very-cooked-through white radish (蘿蔔). You can request skipping the roasted peanuts in the topping part if you prefer. In short, the noodles were good for the value, and the serving was enough for lunch (with 1-2 extra ingredients). Eating-in may be a difficult task as the seats were wooden stools smaller than the ones at a bar... The yellow walls and signs will catch your attention right away. The staff are very nice and patient to explain should there be any questions.I realized that it's all in the name -- Sour, Hot, Noodles. Here at 好滋味, I noticed that the flavours only went halfway through...It's neither sour enough to pucker the lips, nor was it hot enough for sweatbeads on forehead either. It's satisfactory as noodles, but not when it comes to the "Hot and Sour Noodles" that reached Legendary statuses served elsewhere.
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