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招牌菜
公司搬到牛头角，但发现呢区冇乜食肆，揾食艰难，唯有四围逛逛，误打误撞下发现牛头角道有一旧区，附近主要系车房，但竟然一条街有四五间面店，其中一间主打牛杂云吞便入去试试。虽然不至于一呜惊人但性价比尚算唔错，值得一试。
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今朝9点几系公司行左十零分钟黎呢度食早餐～(我发觉牛头角系非常十分多茶餐厅选择，而呢间既百搭$31算系几平👍🏻)其实原本想食炸酱面，可惜要十点半先有。。。结果叫左个早餐沙爹牛肉通粉扣底，配煎蛋，烟肉，方包走牛油，热柠水～通粉神速就送到，个汤底热到我辣亲条👅 😂通粉系有坑纹比较厚身果款，食落几弹牙，唔错👍🏻牛肉比较薄，几滑唔"UN"，但个沙爹汁唔香花生味，而且劲稠。。。系稠到会一pat酱痴住系旧牛肉度然后我将旧牛肉系个汤底里面fing都fing唔走面头D酱，唔明点样可以做到。。。😅😅 由于个酱偏多同偏稠，所以食落都几浓味～烟肉好浅色煎得唔够香（我觉得张相已经影得比实物靓左😅）加埋块咁plain既方包，成碟野望落都唔太吸引😂😂（如果可以加两，三蚊转奶油／奶酱就好啦😬）整体水准不过不失，价钱取胜～
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最近转了在牛头角工作，先发觉呢头无乜选择，最初常光顾牛头角街市熟食中心，八记、北记同粥店都试过晒，要发掘D新嘢就行多两步，就试下初四开工嘅金园面家，因为系傍晚6点左右，系食饭嘅时间，一心走去试下猪手捞面，不过见餐牌有自选双拼饭叫，稳阵就试下猪扒肠仔饭食豉油汁加冻柠茶，一上枱食块猪扒摭住D饭就知有几大喇，仲要系厚切添，肠仔唔只咸果种，见到猪扒嘅油光已经加分，咬落软中带硬，豉油好靓，唯一不足系饭底，如果再热D同粒粒分明就完美喇，初四可以唔加收用$40完成晚餐，实在十分满意。下次会试下猪手捞面加云吞。
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金园的前身是牛下食街的面店。最记得那个带点江湖味的老板娘，经常嘴角边担著枝烟，坐在店内一边包水饺云吞，一边用潮州话与街坊食客在聊天，也不知烟灰可有掉进馅料内？！而老板则永远沈默寡言地，在店外空地炆猪手和牛筋腩。店内的女工，也许是他们的乡里，亦可能是双程证来探亲，顺便做帮工，因为经常也换人。牛下清拆前，已得悉他们会搬到现址，并改为茶餐厅，不单只卖粉面了。但自最初开业时，见过老板娘外，两夫妇便没有再出现，可能已经退休吧。这里的粉面仍保留著以往的味道，制作传统没花巧，难得是价钱仍算合理。因此，间中也会专程去光顾，寻找旧时的回忆。我多数食云吞，今日第一次点水饺，是这里的热门之选，比云吞更多人点。单拼$26，双拼$32，我点了水饺牛筋河粉。牛筋炆得很「林」很入味，约有五、六件。水饺大大只，共有三只，内有鲜虾、木耳和猪肉，做得十分好吃，有点「相逢恨晚」的感觉！旧式面店，粉面仍然洒上葱点和韮王点，增加香味之余，视觉上亦悦目。我忘记了将垫在碗底的油菜，放上来碗边拍照，否则的话，画面便更靓了！这里的早餐和下午茶，价钱亦颇合理，但我只是试过几次。来这里，多数是吃汤粉面。
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I remember that day was sunny with little breeze, a good day to walk with her. She wanted to share her precious school memory with me. So we walked on her way, the way she walked for thousand times. Then, we stopped at a chachanteng. 'Must be her favourite canteen in school days,' I thought. Unlike western restaurants, chachanteng is always a place with many noises - the voices of different people talking about their lives, happiness, sadness and the faith in the future. To be honest, it is really noisy but that's the characterized symbol of it.We got the drink first, milktea and 7up with salted lemon which becomes one of my favourite drink in chachanteng recently. The milktea was asked for less sugar and it was smoothy. She sipped and gave a great sigh. 'Ah, so nostagic...' she said. However, it was quite pity that there was only one lemon for me, which the salty taste was not that enough. It would be perfect to give me two salted lemon.Flat rice noodles with beef brisket. The beef brisket was tender and easy to chew, when this part is well done, this reflects the quality of whole noodles. Sometimes, some chachanteng overcooked the beef brisket and cause them too chewy like chewing a cloth.Wonton noodles. It served in a hot broth, garnished with leafy vegetables, and wonton dumplings. Some people don't like the smell of alkaline of it. But some people, like her, don't smell any of it. Maybe that's the reason she likes it so much. Probably most of people know how to balance the alkaline, by adding red vinegar. Wontons and noodles were so springy. Because of the shrimps, wonton was the shining one.She talked a lot of interesting stuff back in the day and I was the person to listen. Simple but happy.
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