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2023-03-17
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本想在附近的Hero’s Friday吃漢堡包, 但幾次去到也緣慳一面, 於是在附近的匠心吃午飯, 至少不用想甚少麽Contingency Plan. 匠心和不少新開, 比較簡單的粵菜餐廳相似, 也是以點心作為主打, 再加上燉湯及蒸飯, 吃得飽, 由於是即叫即整, 入口夠熱就一定不會難食到哪裡.蝦餃和燒賣也是每次來到同類餐廳必點的, 這些最基本的就是最能感受到廚房的功力. 表現就是一般, 餡沒有太大問題, 就是外皮的問題. 燒賣太薄太黏, 蝦餃則太厚而韌, 吃起來不太討好. 龍躉蒸飯的飯身不會太糊, 龍躉鮮味和口感OK, 略嫌份量較少, 以椰菜花代替並不只是減少龍躉的份量, 而是其他口感和草青味影響了整個蒸飯的質素, 可以注意一下. 燉湯是沙參瘦肉雞腳湯, 也是最有水準的一道菜, 甘香而夠清澈, 撇油做足, 喝完相當滋潤, 令整餐拉到合格的分數.Master Dim Sum, just like most of the newly operated Cantonese restaurants in HK, offered dim sum for lunch and dinner. Th
蝦餃和燒賣也是每次來到同類餐廳必點的, 這些最基本的就是最能感受到廚房的功力. 表現就是一般, 餡沒有太大問題, 就是外皮的問題. 燒賣太薄太黏, 蝦餃則太厚而韌, 吃起來不太討好. 龍躉蒸飯的飯身不會太糊, 龍躉鮮味和口感OK, 略嫌份量較少, 以椰菜花代替並不只是減少龍躉的份量, 而是其他口感和草青味影響了整個蒸飯的質素, 可以注意一下. 燉湯是沙參瘦肉雞腳湯, 也是最有水準的一道菜, 甘香而夠清澈, 撇油做足, 喝完相當滋潤, 令整餐拉到合格的分數.
Master Dim Sum, just like most of the newly operated Cantonese restaurants in HK, offered dim sum for lunch and dinner. The shrimp dumpling and Sau Mai there are so so as the skin are either too soft or too thick that cannot enjoy the shrimp and poke much. The steamed rice with wild grouper is ok but better don’t use cauliflower as the vegetable due to the rough texture. The ginseng soup is the best dish there and it is so warm and full aroma. Really refreshing!
张贴
