多士 , 餐肉炒蛋 , 叉燒公仔面
My first thought when the food came was that there was a really small portion of eggs. And, there was just one piece of luncheon meat. At the same time, I couldn’t help marveling at how tidily the two pieces of toast were laid on top of one another, totally undented as well, and perfectly cut and toasted.
Indeed, all three items on the tidy plate tasted decent. Decent, only, because there was room for lots of improvement. Firstly, the eggs and spam were not hot enough. The spam even seemed to have been left in the cold for ages because it had developed a hard and tough outer skin. However, it was quite a thick cut, and I preferred it to the usual two paper thin pieces at many other places. Of course, the quality wasn’t as good as that in Tai Hing, which has real meat pieces. As for the toast – I felt they were the most impressive. Not only were the slices adequately thick and crispy, but the butter was also completely even on both slices.
As for the cha siu noodles – although both the cha siu and the noodles were satisfactory, on the whole, it was a disappointment because the soup was somewhat tasteless, and totally let the noodles down.
Overall, I still somehow prefer the food at 澳牛, but I would choose this place if I wanted to eat at a slower pace, without so much hustle all around me (not saying that this place is not crowded – it is, just not as much).
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