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招牌菜
一家人去食晚餐，荷兰牛扒五成熟，D根太多，靭到咬唔开。叫西冷牛扒五成熟(碟上)，黎到是八九成熟。牛扒好薄，份量好少！全家人都唔饱！！过百元的牛扒质素等如普通茶餐厅午餐。失望！
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常说自己差不多已食匀龙城大部份的食肆了，不过吃着吃着总会发现些漏网之鱼的。这间位于龙岗道内的平价扒房便算是其一....元旦日，带小友到公园草地丧跑放电。不断地跑啊跑精力终会有烧光之一时，看来是时候义义电了....但可能是圣诞新年的一轮饮与食不停急攻底下，肠胃也开始感到疲倦，故此就算到了正常要开饭的时候，肚子亦不感太饿，所以三个人叫两份午餐已是足够有余....午餐大部份的价位都在三＋至五十大洋之间，以所谓的扒房来讲可说超抵食....令人想起了让人勾起不少童年回忆的"花园餐厅"....无论是红与白汤这一类港式扒房弄出来都是杰挞挞浓又腻 (白汤的情况尤其严重)，未喝已知是没有甚么看头的了，故此也就乐于让其他人解决之，最后连相也懒得拍了....一份沙丹鸡扒索价只是三十尾块钱，再长气一点亦不禁要叹一句 : "超值"....鸡扒煎得皮有点脆；肉本身亦有足够腌味，雪味不重之外肉亦见不嚡够腍。将置顶的那只荷包蛋的蛋黄用义一咭破后，蛋黄汁渗进鸡肉内再伴浓浓的洋葱汁来尝，是不差的滋味；火腿相反只是用水淖过便算，没有将之煎香便奉客自然就不会有甚么好结果；薯条用上有坑纹的固然是ichiban，但弄得不够热因而不甚香脆就令人感到极浪费...只试了一口拿破仑炒意粉。意粉是很港式风格的 (即是不al dente之余也很油腻)；茄酱当然是用茄膏调出来的，只甜而欠蕃茄应存的天然酸味自然是可预料；幸好红黄椒丝、火腿、磨菇以及鸡丝的份量甚足，不欺场....不觉肚饿但反而感口渴，故此舍弃常叫的奶及柠茶，要了一罐忌亷便算.....最后是两仔爷抢住来喝....
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~ return to that local cafe after 2 weeks with a 2nd try to the afternoon-tea: found the cafe is over 70% customers here, thus over 50% are "old" customers too!~ compare with the price : afternoon-tea cost in good price when "baked rice with pork-chop" $32 only with soup & bread, while the baked apple-roll with drink (I choose a can of soft-drink for friend) cost $28~ foods come after 15 mins as the process is necessary, lot of sales or workers from other companies eager to have a cheaper price late-lunch around 3:00pm!baked rice is a little bit oily & over-baked, but taste not bad as the balance just right between sweet & sour, while the pork chop is around 4 to 5 small piece only while the baked apple-roll come later is a good decision from the waitress, but the product is below expectation: dried raisin with few apple-dice inside a piece of oily pastry without the ordinary taste & performance of a pie iced tea with milk is good when the tea-based is strong & frangrance! cream of corn & ham soup is much more better than the veg. one (last dinner) though my relative (who is a chef) told me that the nickname of the soup in their field is "10 thousand-year-soup", ha ha
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焯焯说很久未尝铁板扒，于是今晚3人到铁板站开餐。软餐包不热，带酸和辣椒味的罗素汤我不太受落，他们两人就话OK，有浓郁肉味，真系肴过架。3人各要了大虾配牛柳、大虾配牛扒和T骨扒。牛扒要8成熟是失败之决定，因放在铁板上过久（因要影相），变成差不多全熟。如果叫6成熟应该好些。T骨扒厚身，可惜过熟肉实，近骨处又太生，康康后生细仔牙力够，才能嚼下。牛扒配以黑椒汁和洋葱汁，再加很香的英式芥末同吃，味道独特。餐后吃焦糖炖蛋，不太甜，有蛋香，似老板娘的女士说是她做的。蓝梅芝士蛋糕有很重的芝士味，是下了不少芝士，沾上红桑子汁来中和，很夹味，细细一件分2-3人吃最好，不会太腻。
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可能系平日, 唔驶等位, 即刻有得入点咗两个 set, 可惜餐汤冇龙虾汤, 加$10饮酥皮忌廉汤, 都唔错招牌牛柳三角牛扒套餐加 $10 要焦糖炖蛋啲侍应服务都好好, 你叫扒佢仲会建议你煮几成熟最好
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