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某百货公司感谢祭, 之后, 因为拎住几袋战利品, 就放弃去西环食串烧, 行去食呢间嘢打下冷!因为呢度嘅其中一个𩠌----花雕鹅肝真系非常正, 系喺第二度食唔到嘅!!!!入到去, 竟然唔驶等位, 都唔明点解去食呢间嘢无一次要等位嘅, 毕竟附近都无咩地方可以打冷, 可能呢间嘢唔出名挂?!?!一坐低, 唔驶谂, 立即叫咗我最想食嘅花雕鹅肝先, 之后, 考虑一阵后, 就叫埋一份有涷乌头加卤水拼盘先$168嘅D餐, 同谂谂下又想食圣子皇, 咁就叫埋啦.最先嚟到嘅系花雕鹅肝, 哗!!!!!!!咩咁少嘅, 以前食有4块, 现家少咁半得2块???!?!?!??!?!?!?!?!唉, 我喺度谂, 可能啲租、人工同来货贵咗好多啦, 无计, 鬼叫自己想食咩!!!!好彩, 质素同以前一样咁正, 美中不足系唔系太够喉啰!!!!!!!埋单时, 先知道原来因为老板细心, 见我得两个人食, 所以比半份我, 我谂多咗啦!!!!!(半份$50咋!!!!!!!!)之后嚟咗个豉椒圣子皇, 哗!!!!乃咗嘢!!!!一入口, 就食到个汁一啲到唔惹味,咁都唔紧要, 最惨系啲圣子一啲都唔新鲜嘅, $38一只, 晒钱!!!!!同金山无得比, 系完全无得比, 我自己喺屋企蒸都好过佢!不过, 算啦, 话晒人哋系打冷嘅, 唔系做海鲜嘅, 原谅佢一次啦!!!之后, 就嚟埋个D餐, OK啦, 条乌头食得出系新鲜嘅, 有鱼味, 而最突出嘅系拼盘入边嘅鹅片啰!!!!!呢一次系最好食嘅一次, 可能只鹅够新鲜啦!唔单止肉同膏均称, 仲要非常滑!!!盏啲滑到比啲鹅片硬亲!!!!!!其他嘅鹅肾够新鲜, 猪肠OK啦, 而垫底嘅豆腐都好滑㖞!!!!!最后, 因为忍唔住口, 叫多咗个鹅片拼鹅肠(但系无影相), 因为打算食唔晒用嚟做消夜睇欧联决赛, 好彩有叫啫, 啲鹅片好食就同上述一样啦, 估唔到啲鹅肠咁新鲜同好爽口同无咩肥膏喺入边架㖞!!!!!唔怪得之佢会有胆卖咁贵啦!!!!!!服务方面就尚算可以, 事关我叫支啤酒, 个侍应挂住执枱, 执完一枱又一枱, 竟然唔记得拎支啤酒俾我!!!!哗, 大佬呀!啲嘢食涷咗之后先有啤酒嘅话, 咁就完全打晒折扣啦!系唔系?!!?你有咩理由喺度食紧嘅客唔理, 而去执一啲已经食完走咗嘅枱先?!??!呢样要扣分啰!!!!另外, 就唔关呢间铺事,系香港好多食肆嘅同一问题, 就系太多自由行啰, 搞到啲地方嘈到死!!!唔系唔俾你高兴, 不过, 可唔可以顾下其他人嘅感受呢, 同胞?!?!
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Tang Lung Street is one of the few enclaves left in downtown Hong Kong where you can still sit under the stars (not that you can see them) and have down to earth dirty food. There is an eclectic mix of eateries although quite a few of them serve Chiu Chow cuisine. There is no prettiness here though. People sit on the street more likely because the eateries are small and it's still more comfortable (at least in cooler months) to risk the smell of smog and exhaust from the occasional car that goes by, than to squeeze into a tiny space in the eateries themselves. However, it does make me wonder how they've managed to evade the arm of the Food and Environmental Hygiene Department. That aside, for some of us who grew up in the good old days, it makes for a nice way to roll back in time to enjoy a but of retro.I ate on the street 2 Fridays in a row. At the same eatery no less. I'll tell you it wasn't because Wing Hing is the best Chiu Chow place around. It isn't. But Tang Lung Street has that retro element that appeals to developed city folks that it's a convenient place to showcase a little old Hong Kong without having to get to older parts of Kowloon or even venture out to the New Territories.Goose and Cuttlefish Slice Combo 鹅片拼墨鱼The braised goose platter was decent. Not the tenderest of cuts, but what was surprisingly good was the cuttlefish. Extremely tender and juicy and managing to absorb enough of the braised gravy to make it super tasty. The braised pig intestines I got on the second visit were also good. Sinfully good since the fat made it both succulent yet guilty to consume. 鼠壳果For old times sake, we ordered a glutinous rice cake since I don't remember eating it after my late grandmother passed away some years ago, God bless her soul. This version was a far cry from Grandma's creations. The glutinous rice within was way too mashy and there was little to no condiments, such as peanuts and dried shrimp. Only saving grace was that they pan fried this to give the steamed rice flour skin a crispy edge. Otherwise, it just made me miss Grandma's cooking even more..Sharks' Fin Chiu Chow Style 潮式翅Terribly un-PC, but I do find it hard to resist a good bowl of Chiu Chow style Sharks' Fin. In taste, this was not as good as Miracle Cuisine, but there was something nostalgic about it that reminded me of old Chinese wedding dinners...Kale and preserved vegetable stir fried with vermicelli 芥兰菜葡炒米粉This didn't look mike much but got quite addictive as I picked out the bits of "Choi Bo" towards the end. I didn't care too much for the vermicelli which was a little too chewy for my liking (this coming from someone who resists anything that's not al dente but this was bordering on asphyxiation). A flat rice flour noodle aka "Gwai Diu" would have worked better but still tasty.I also tried other Chiu Chow staples on my second visit. The minced pork and baby oyster porridge （肉碎蚝仔粥）wasn't too bad. A decent tasty broth in which the rice and condiments sat, though a tad heavy on the ginger, which detracted from the other flavours. The shrimp and cucumber omelette （水瓜烙）was sadly disappointing though. Way too greasy, and impossible to eat beyond the first pizza wedge. It was hard to tell whether the grease was from failing to rid the cucumber of excess moisture before frying or whether the chef just used 2 more glugs of oil than he should have...Overall, even Sun Kwong on the other side of Causeway Bay is better, but Wing Hing scores on the novelty factor option of being able to dine under the stars.. and a friendly and chatty "aunty" server who speaks very very decent English so that even non-native speakers can be comfortable with.For the original post, visit edeats.blogspot.com
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卤水鹅肝拼鹅肉－鹅肝看样子肥美？殊不知其腥无穷，而滑潺潺的质感，正中平生最害怕的死穴，厨师似乎未掌握到生于仅熟的水平线，怕吃到肚痛，只作浅尝。更多分享＠http://foodxfile.blogspot.com/2010/12/%E9%80%A3%E7%92%B0%E4%B8%8D%E5%B9%B8%E9%A3%9F%E4%BA%8B%E6%B1%95%E9%A0%AD%E6%A6%AE%E8%88%88%E6%BD%AE%E5%B7%9E%E8%8F%9C%E9%A4%A8.html
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Shopping 完走到后街揾食，光线暗淡既后巷忽然间灯火通明，呢个霓虹招牌真算有点霸气！再细想，早前电台主持人分享过铜锣湾登龙街一间潮州菜馆既特式菜咪就系佢罗，好....今晚就无心插柳"席嗲" 去吧！里面陈设装修都系好经典菜馆既橂样，可能地区问题，菜馆都装设左大电视同投射供直播球场，更有潮式佐酒小食，三十余元起一小碟，钟意试多种口味既食客都好啱㖞。好快潮州茶已备妥端上，热度足又甘口，潮州人餐前餐后必备之物！酸菜亦都系潮州热门前菜，爽口、带南姜香味，咸、甜味够轻，留有酸菜原味，明显经师傅悉心腌制。经过仔细阅读菜牌，终于揾到几款有兴趣尝试既特式菜。 咸柠檬炖野鸽汤：汤底清澈带微黄，唔油，炖汤好处一眼易见。可惜炖汤掌握不善既弊处亦同时并存，汤底只有咸柠味，野鸽应有既清甜味一点也没有渗进汤里。细尝鸽肉后，发现鸽肉味仍然浓郁，大可能系火喉不够既问题。 糯米酿大肠： 几经思量，还是剔除炸物好油腻、糯米吸油滞口等各项不明朗因素，勇敢踏出尝试既第一步。大肠皮炸得香脆，带一点烧腊咸香味道，刚阳尽显；而糯米质感软熟，与芋头及咸肉碎温和混合著，带有一点温柔；一刚一柔既配撘，集香味、味美、质感与层次共冶一炉，其复杂感觉只能让舌头与味蕾细细分析与回味，实在未能尽列。更令我佩服厨师烹调技巧，因为整体除食味出色外，老实讲眼不见一滴油，咀亦无感到多余既油份，食后当然也毫无无任何滞意，果真无令我失望，简直系非常满意！ 盐插乌鱼：乌鱼台型十足，鱼肉鲜甜细绵，轻轻沾上普宁豆酱，其实美味就是这般简单！可能还未进入寒冬，鱼脂仍未积存充足，油份稍逊。 潮式春菜：春菜系潮州人爱吃既新鲜菜，通常要响潮州杂货店先可买到。长相近乎长芥菜，但比长芥菜嫩滑，叶片煮熟后质感有点与雪菜相似。是次春菜只简单地用了少量咸肉吊味，加上蒜粒煮成，入口顺滑流畅，味道温和，系我钟意既潮州靓菜！ 鼠壳果：OK！其实以上菜式已令肚仔涨得满圆，不过又抵挡唔住潮式甜品既诱感。菜牌甜品选择颇多，有清心丸、马蹄绿豆爽、反沙芋、酒酿丸子、芋泥、水晶包等，啱晒 "好" 甜既女士们。鼠壳果卖相同菜牌上有一段距离，皮上该有花纹不太无明显，上枱时恃应更自行将鼠壳果切开两份，原貎难以复活。至于食味，鼠壳果外皮烟韧，带白沙糖既清清甜味。饀料以花生碎、芝麻等混和，整体唔甜，有咬口，有点似潮州人庆节所做既粿，几有趣！点解叫鼠殸果则有待资料搜集。菜牌上不难发现一 d 比较特别同传统既潮州菜式，好似卤鹅肝、冻蟹等，今次完全无试过卤物，加上菜馆得奖名堂多多，所以下次有机会再 "席咦" 去发掘。
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星期六，天气仍然寒冷，搬家的事办妥得七七八八了。晚上，与外家一起聚一聚。原本打算往「金海阁」打边炉，天寒地冻，全院满座是意料中事，只好转到附近嘅「荣兴」食潮州菜。食潮州菜，卤水物是必然之选，不过今次首先嚟了一客豉油皇鹅肠($88)，鹅肠质素甚高，入口丰腴肥美，而且亦炒得相当爽滑。这么肥美惹味嘅鹅肠，很久都没有遇上了。估唔到头一道菜便带来惊喜，令人对后来之𩠌菜有所盼望，那知道这正是味觉大波动之始，容后再谈。接著的卤水鹅掌翼($68)，做得也不错，尤其是垫在底嘅卤水豆腐，温香软滑，笔者一口气吃了几块。吃得那么高兴，再追加了鹅片拼猪大肠($88)及鹅肠拼鹅翼($88)，但食落是两码子嘅事。首先是猪肠带有轻微嘅苦涩味，既冇猪肠应有嘅甘香，食落亦不爽滑；同样嘅鹅肠，卤水做的完全失去了之前嘅风范，淡而无味，十分失望；鹅片虽肥瘦均称，可惜未能啖出鹅肉香。卤水这一科，「荣兴」明显未够班。失望过后，吃一口蚝仔肉碎泡粥($60)，味觉享受又从低谷急速反弹。泡粥料十足，粒粒蚝仔皆鲜甜味美。加了胡椒，十分醒胃暖肚。双面黄($68)是潮州菜必食之选，要揾做得好嘅双面黄好难，难就难在坊间一般只是煎香一面，底还是条条 fing的。这里也只是煎一边，食落面条本身都能吸收了上汤嘅精华。做法不正宗，味道还可以。香酥荔芋鸭($68)芋茸与鸭肉嘅比例大概是七三之比，鸭肉嘅精华被芋茸吸收，吃起来有鸭肉嘅酥香。用油不错，食落不觉肥腻。椒盐九肚鱼($58)是全晚最差嘅一道菜，炸粉上得太厚，不见九肚鱼踪影；油温控制也不佳，入口感觉很肥腻，充其量只是炸粉一团。炸虾蟹枣($68)也就是炸虾丸及蟹丸，不过潮州人嘅做法不求弹牙，但求食出虾蟹嘅鲜甜味。两者皆加入马蹄粒，咬落增加爽脆感，其中以蟹枣嘅鲜味更加突出。鸳鸯水晶包($60)，有红豆及莲蓉馅。水晶皮比较厚，但口感也软糯；馅料香但不太甜，是饭后调节肠胃及味蕾嘅良品。小菜水准十分不稳定，同样嘅炸物，效果可以截然不同。一大班人食饭，要稳稳阵阵不失礼于人，明显地此店并非on the list。一行八个人，埋单是一千两百七十几蚊，平均每人大约是一百六十蚊。食潮州嘢，唔食冻蟹及翅等贵价食品，是这种收费了。
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