影片
不用虚假的人生，才是你的人生。食物不好吃，但可以畅所欲言，食物质素也不会太受重视。其实食物质素也不算太差，起码萝卜没有渣，而且大大旧，起码有四、五旧萝卜。猪大肠也大大片，也有四五片，而且内里没有什么肥膏、或是污糟、肮脏物；而鸡翼尖亦都系非常干净，没有黏著鸡毛，三四只鸡翼尖左右。腩汁为车仔面加上味道，还是不错。由于只是果腹，面条的份量亦都很重要，我觉得这个油面其实份量也不少，果腹程度不错，饱足几粒钟。虽然环境细细，但是车仔面的质素不错，但又未至于要专程来，如果在附近工作的人，间中来吃吃也无妨。
继续阅读
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◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
继续阅读
每次到湾仔开会之前都总是匆匆忙忙的, 而这次却不知怎的早到了20分钟。正烦恼如何是好, 于是便想想去吃个早餐吧! 正好在路边看到此店便入内吃吃。原来这个小小的餐厅也有不少捧场客人的。甫进去, 已看见到有两位太太在高谈阔论, 然后不久又听到店员接口再谈, 话题甚仔细, 相信也挺熟络的。我没有多想, 要了一个餐蛋面。餐厅所有的即食面都标榜用上出前一丁, 果然都条如是, 煮来不会太淋, 但是讲不上弹口, 也许即食面不会有多突然。老实说, 早餐又可以有几滋味呢?? 不过还好的一样东西是, 午餐肉是即叫即煎, 然而这只蛋就..... 相片已见面漏晒黄出来而汤的热力将其变得硬硬的。加上几块玻璃透薄的西生菜, 味道可以吧!!老实说, 如果一间餐厅连做一个这样的早餐也可叫不好吃的话, 我相信我不会再选择去, 而这样, 是可以再回来的。而且一个面, 一杯热饮, HK$24, 在湾仔已叫不错的了。
继续阅读
某日无聊的想找「红薯粉」吃，在开饭网内找了好一阵子，却发觉较有人气的川菜薯粉铺如川味美食、伤心酸辣粉都主要集中在深水涉、荃湾一带，港岛区的选择实在寥寥无几，地理上较方便的就只有位于湾仔分域街的好滋味，午膳时间无法抽空过海，就试试这就脚的小店吧。这店环境不大，主要以卖车仔粉面为主，除红薯粉外，最近亦新推出了重庆酸辣粉，又有碟头饭、粥品等供应，款式可谓一应俱全，但做法是否正宗、味道是否吸引则是后话。简单要了一碗牛腩鱼滑薯粉 ($21)，腩汁加辣，没有太大期望下竟有点惊喜。薯粉长而厚身，质感滑溜而不实，已可收货，配合浓中带辣的汤底更是醒神；鱼滑就只是一般货色，入口鱼味并不浓烈，幸质感不会太粉；就连牛腩也不错的，五香味十足，肉质腍而不韧，想不到在车仔面店也有如此水准。以价钱计，这碗红薯粉的份量是相当丰富的，足可令人饱上一个下午，至于那杯需另加六蚊的冻奶茶则有点倒米，茶淡如水，早知要杯「黑水」好过。吃饭期间，照旧对著食物拍照，这举动立时引起老板娘的注意，她看来完全不明白当中的乐趣，还是省回那口气解释，快手食完走人好了。
继续阅读
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 (海带) 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 (萝卜). 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.
继续阅读