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2009-04-27
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一開始時已經寫過食評, 係笑面的 - 俾了high '4'. 好好味的. 去第二次時, 無寫食評, 但仍還好好味的. 最近第三次去, 真係差了很多很多很多. 真係好失望! 差jor好幾皮. 好像是師傅門已經厭倦了. 點解'香港'永完都係衰無後勁. Lets compare the same food that has declined in quality first:糯米雞 4/10 - In the past when I had it, it was really great. Comparable to Fook Lam Moon standard. Good lotus leaf aroma, lots of finely diced marinated chicken and marinated pork-ribs (accidentally typed pork and pork ribs last time), sticky rice cooked to perfection. Amazing experience. Fast forward to now
去第二次時, 無寫食評, 但仍還好好味的.
最近第三次去, 真係差了很多很多很多. 真係好失望! 差jor好幾皮. 好像是師傅門已經厭倦了. 點解'香港'永完都係衰無後勁.
Lets compare the same food that has declined in quality first:
糯米雞 4/10 - In the past when I had it, it was really great. Comparable to Fook Lam Moon standard. Good lotus leaf aroma, lots of finely diced marinated chicken and marinated pork-ribs (accidentally typed pork and pork ribs last time), sticky rice cooked to perfection. Amazing experience. Fast forward to now, the 3rd time? First of all, the marinated chicken bits were overly dry and over-cooked, plus they were now bigger, uneven slices, rather than diced finely. There were no signs of marinated pork ribs this time (which really helped the dish accentuate its flavours last time), but there was some unmarinated raw chicken with skin this time, that I've never seen before. This turned from really impressive, to below average. Unbelievable. Rice however was still good but a bit dry this time too.
酥皮焗叉燒包 5/10 - Last time, this was about perfect. Didn't had it the 2nd time as I tried other stuff. The 3rd time, this had gone downhill very badly. The Char Siu inside was no longer cooked and marinated to the balanced flavours of before. Furthermore, the meat wasn't diced as neatly as last time, now, its just bigger chunks of half fatty half lean meat in an overly gooey starchy sauce. Char siu had little flavour, compared to the past. The external 'bread' was overly sugary sweet, sizes were inconsistent, some edges were more burnt than others. Unbelievable. This dropped from a top class dim sim to a below average dim sim, only within a month. No longer a class act.
燒賣 3/10 - Unbelievable, how bad this was. The pork bit was overly tough, despite a pleasant flavour, albeit not really sweet but somehow had a strange taste in the background. This was over-cooked too much, which never happened here in the past. As I commented previously, Dim Sims here were cooked and timed so perfectly before, they were better than Lung King Heen. Not this time, I'm afraid. Skin was falling right off.
鮮竹卷 8/10 - This was one of the saving graces of this meal. Did not have expectations, but here it was done pretty well without being outstanding. Had good meat, also balanced flavour input from the carrots, coriander and celery.
香滑馬拉糕 6/10 - This wasn't impressive. No aroma, that one would expect. Texture was very interesting however, almost like a crumpet with big holes but slightly too hard. It had too much sugary or an acquired taste. I'm sure they use some unconventional sugar, probably brown sugar as this infiltrated the whole sponge cake.
豬潤腸粉 9/10 - Luckily, this 腸粉 didn't go downhill. The 豬潤 wasn't as good as last time I had it here, but various pieces had slightly different textures and taste. Some pieces were harder although most had that 起砂 feel, some had a stronger alcoholic or marination taste. Some had a strongish organs taste that was beyond subtle levels - this is a personal preference obviously, but to be fair it wasn't too overpowering. The Rice Paper sheet however was still as good as in the past, thin, perfect texture and cooked better than Lung King Heen, rice taste. Great.
叉燒腸粉 6.5/10 - The rice paper here and soy sauce was obviously still very good. But the drop in score is due to the very bad Char Siu inside. The char siu had no char siu associated taste, sliced too thickly sliced, dry. Simply not good fillings. Bad, if not for the rice paper sheets wrapping it.
羅漢上素餃 6/10 - The opposite of above, here, the ingredients of vegies were great inside but it was way over-cooked. The skin was falling apart and melted. I remember on the previous visits here, nothing were over-cooked. They were all spot on. Obviously, this bothers me a lot. The skin looked like it could have been great, it was of the right thickness and transparency - but I couldn't taste it at its peak this time. Overall, badly cooked.
煎臘味籮蔔糕 6.5/10 - There was a lot more 籮蔔 than expected yes, but these 籮蔔 had little sweetness and the texture was over-cooked. This whole thing was falling apart in texture - I guess not a bad thing, as its due to pushing as much 籮蔔 taste from liquid to 糕 to 籮蔔絲 into it as possible. For $10 for 3 pieces, no one can argue with this ethical approach. However, the so called 臘味 was just 1 piece of fatty Lap Cheung, which had too much of that strange fat taste (that reminds me of alcohol somehow, don't know why, its just me..) and not much preserved meat taste that might have helped the overall dish a bit more. Very oily. I guess, I saw its strong points in a sense, but it wasn't too enjoyable on this visit.
咸水角 6/10 - Standard dropped substantially. Sizes and shapes are now all different, thickness of skins were inconsistent within the same batch, frying was hit and miss as its not evenly coloured. The inside was similar, with the minced meat and fried pork lard taste. Very disappointed, compared to past.
韮黃脆春卷 4/10 - Skin wasn't exactly crunchy, beneath it was a softish 2nd layer that reminded me of frozen Spring Rolls that Westerners buy from the supermarket. No taste of 韮黃 was detected, the meat inside was very similar to the one in the 糯米雞 or 叉燒腸粉, which were rough, thickly sliced then irregularly cut in half. Very not good.
白灼青油菜 - aka 唐生菜 3/10 - Over cooked. I thought it was iceberg lettuce for a while, until I took notice of it carefully. Tasteless.
花生豬骨粥 7/10 - This was not great but was ok, although u could say the congee texture consistency was achieved mostly from the 'rice' itself, rather than artificially introduced thickening agents. Texture could have been much better but perhaps in 豬骨粥, the congee tends to thin out slightly easier depending on how they're cooked? Peanuts were a bit bland. I guess it wasn't too bad, hard to judge Congee.
OVERALL, the quality of this shop's dim sims, even with the exact same dishes, have dropped rather significantly. No wonder there were some Negative Reviews recently, compared to when it first opened (I visited there in the 1st week or so, I believe??).
Score has dropped from High 4's to around High 2's to Low 4's (except the 腸粉 exterior and 豬潤腸粉, the latter I didn't try the 1st time but only 2nd time, as someone eating with me doesn't like offals.)
On average, a very low '3'. I miss its past quality.
张贴
