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十二月下旬‧晴练习完毕，非常肚饿。想吃饭，但不想吃得太腻，吃个蒸肉饼正好。这里的肉饼蒸得够松，加入咸鱼及冬菇令风味不错。将肉汁放进饭里吃，简单又美味。在咖啡或汤之中选了后者，甜得不可置信。埋单$39，真的不便宜。
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The meal started off with the house soup. It was very rich. And I was assured by the staff that it had no MSG. It had some really fibrous and tough vegetables within, so I concentrated on the broth. Next, the entree I ordered arrived: Ma Po To Fu. It arrived about mid-way through the complimentary soup. It was served as a two-part dish. It had a ma-po-enough taste, but I thought it overpowered by all the pickles used. This provided a somewhat acrid distraction from the taste of the dish in its entirety. A bit unfortunate - because asside from this, the dish was acceptable.
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金牌烧味双并 $38, 还包括中汤及饮品 冻柠茶非常浓郁, 茶、柠檬、糖、冰都很足, 解渴至极肥义烧油鸡饭...义烧甜蜜蜜味道, 肉腍带根, 爽口 油鸡豉油汁甜甜地, 肉滑有鸡味, 有少许生带些鸡红腥味, 正老火汤甜, 够火喉炒饭够镬气, 饭粒粒粒分明, 吃时有热气向上拥发现有烧凤肝, 不过时间就不到, 下次请早
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逢过年返工，食饭一定贵，过年烧味特别贵，我又想吃，唯有去看边间有开，在门口望望，都入了去，叫了烧鹅四宝饭，有烧鹅（无咩肉）、烧肉（个皮唔得、唔脆）、叉烧（有些瘦）、咸蛋（蛋黄少），其实烧味都唔会差得去边，我觉得尼到烧味在荃湾黎讲属中下水准，可以再进一步。
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十二月中旬写了一整天的文，也有按不住FAAK（fall asleep at keyboard）的时候，揉著眼看看表，惊噩已是十一时许，换件外套，衬馆子未打烊前吃些东西，不然漫漫长夜也真难过。附近未关门的只有几间茶记，都试过他们的水准，只是很一般，来到广东烧味，且看午市烧禾花雀外，其余烧味质素如何。一碟烧鹅四宝，说穿了其实是鸭不是鹅，因为细嚼下明显带点鸭臊，鸭胸部分烧得松腍，腌味刚好较陈记的烧鹅风味更佳，碟头烧味$32，假烧鹅或真烧鸭也真的不便在如此价钱上挑骨头去了。烧腩仔三层肥两层瘦，肉色洁白，皮脆又富油甘，实在可口，唯用的是原份冰鲜腩肉来烧焗，实欠肉汁及弹性，当然也有不少支持肉松腍的冰鲜同好会喜欢这种质感的，烧腩仔两边同样卖$80左右一斤，比较起来自己还是喜欢太兴原只猪烧的演绎。白饭吸尽了卤水豉油及烧味的油分，咸香带甜的白饭，就是香江的平民烧味味道。老板肥仔是活跃又健谈的人，是夜精景句：「好消息是今晚叉烧非常靓，而坏消息是刚好售罄，不如（下省万字）．．．」
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