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2007-04-10
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Upon entering the restaurant, I felt like entering a time tunnel, and the clock had just rolled back 30 years. This is a place that has served over three generations. Wait staffs were most older men, whom have passed their primes.On a recent weekday, 6 of us went there for lunch. Even though it is tucked in a quiet side street, the place was busy, with royal customers, I guess.We tried some of their popular dishes; the Swiss (sweet) wings 瑞士雞翼were too sweet than expected; the tradition dry-fr
On a recent weekday, 6 of us went there for lunch. Even though it is tucked in a quiet side street, the place was busy, with royal customers, I guess.
We tried some of their popular dishes; the Swiss (sweet) wings 瑞士雞翼were too sweet than expected; the tradition dry-fry beef chow-foon was too oily for today’s standard; and the pricy Swiss sauce beef chow-foon 瑞士汁牛河was too soupy and too dark, not very appetizing. The smoke fish 煙倉魚, tasted like it was made from liquid smoke. The lobster bisque 龍蝦餐湯has not much flavor but salty.
However, the ox tongue was surprisingly tender and tasty; their famous soufflé 疏乎厘lived up to its big name, soft, puff and BIG.
Services by these wait staffs were both difficult and fun. They could tell you stories of their glory days, treated you like their children, or they could be very mean instead.
A place that defended the changes well, and it bought back a lot of memories for many of us.
张贴