晌元朗做到出晒名嘅「鮨文」，跳咗出嚟黃埔，加上就晌地鐵出口對面，自然對好多人而言方便咗好多。是夜與友人同嚟一嚐其「廚師發辦」，唔單止試到多款新鮮海鮮，更睇到師傅即席劏魚、做菜，絕對唔單喺味覺嘅享受，更喺視覺嘅滋潤。對大街嘅門面店名都無，若非事前有上網睇睇，真喺唔敢推門內進。入到去先喺窄窄嘅通道，通道旁原來有啲貴賓房，再到大廳，但是日滿座，我哋被安排坐入貴賓房，如包房晚市好似要$10,000，有興趣嘅朋友自行再向店家查詢！坐入去，同師傅嘅距離更近，睇到師傅做菜更仔細呀！嚟得「鮨文」，都知道只有廚師發辦套餐供應，分別定價為$1,350或$1,750 + 10%兩款，消費絕唔平便，但交足貨兼有唔少驚喜。 後頁，仲有唔同嘅飲品供應，當然，日本清酒會喺主角。嚟呢度，唔好掛住食，仲要學欣賞，欣賞師傅手勢，欣賞店員服務，欣賞用餐餐具……唔少得盛菜嘅器皿啦。蟹肉金箔茶碗蒸 外面天寒地凍，雖然入到室內暖和好多，但點都唔及嚟一道茶碗蒸暖心窩。加入蟹肉、金箔自不然令其變的不平凡，蒸蛋內仲有元貝、花菇，令其口感滑溜之餘，更添加一份蛋鹹香味。漬物前菜 師傅非常忙，兩頭走，先做一道前菜俾我哋過口癮。紅酒橋頭，酸酸哋，有微微紅酒香；醬油漬牛蒡，少少鹹，多多爽；芥末淮山，入口爽脆，帶少少潺；仲伴有點壽司薑，清清味蕾。塩辛 呢道小點唔喺包晌餐牌菜式之中，純喺師傅私人醒，話喺日本人重口味嘅佐酒「零食」，查實喺墨魚肝，果然重口味，頗鹹吓添，哈哈！新鮮生蠔 食生蠔可能成日聽人講法國蠔、美國蠔、澳洲蠔，其實，世界仲有唔少地方有生蠔出產，如愛爾蘭、墨西哥，仲有唔少得日本。今晚師傅為準備咗佐賀縣小長井嘅真蠔（初時仲以為叫珍蠔），蠔肉本身極之肥美，口感爽脆，蠔味不俗，最特別喺加上一小撮辣椒蘿蔔蓉及刨咗少少柚子皮，立時味道變得有層次感。鮟鱇魚肝 鮟鱇魚都曾經食過，但其魚肝印象中就第一次。但師傅話佢哋賣嘅魚肝喺自家製，好多功夫，浸過清酒之後，又要蒸……。一客有兩件，點點紅色喺油份，師傅刻意淋上酸汁，食落有份新鮮感，唔腥，油份無食鵝肝嗰類咁重，較輕盈，口感就非常好，綿滑細緻。鰻魚BB 鰻魚相信大家都食唔少啦，尤其蒲燒，但鰻魚BB小弟應該都喺第一次，嚟自愛緩縣嘅「BB」，幼細而透光，配上平時食冷麵嘅汁。入口口感幾似食粉皮，滑嘟嘟咁，淡淡醬油香，又幾「過製」喎。八爪魚 食完道滑嘟嘟嘅鰻魚BB，跟住就喺口感煙韌嘅八爪魚，有咬口得嚟唔會好似擦紙膠咁韌，有入柔軟感，唔錯喎。跟住師傅拎咗一大袋嘢出嚟，原來喺即場起咗條吞拿魚，過程話易唔易，話難又好似唔難，當然，皆因師傅手勢好，就轉眼起晒條魚啦。煙燻吞拿魚 吞拿魚喺香港人較熟悉嘅刺身之一，初時以為佢單單俾兩件魚生過我哋食，咁樣唔會喺「鮨文」嘅取態，加入煙燻，好有視覺效果，亦令味道變得特別。晌上面添了蔥花、蒜蓉、芝麻，賣相好睇，吞拿魚保持半生狀態，入口竟然喺爽爽哋，又好有魚油香，精彩！清酒煮鮑魚 日式煮法就梗喺搵清酒煮啦，啲鮑魚好腍身，柔韌有咬口，睇件成品看似簡單，但睇師傅切嘅時間用上特別嘅刀法切出鋸齒紋，原來喺為咗更掛汁。而啡啡黑黑嘅喺濃醬喺鮑魚乾醬，非常濃郁，吊起鮑魚鮮味此外，咗正嘅醬汁只喺沾兩件鮑魚就梗喺有啲嘥，所以，師傅又特意再搓咗粒醋米飯俾客人，用嚟撈勻啲醬，猶如鮑汁撈飯，食得唔好嘥嘛！食完鮑魚，就到下一環節：壽司。不過，師傅唔喺切魚先，喺磨山葵，呢度嘅日本芥末喺用鮮磨貨色，味道天然，而且，壽司上碟就食得。石鯛壽司 學師傅話齋，壽司就梗喺有淡味到濃味咁食，所以，第一道壽司喺白身魚嘅石鯛（註：由於事前都唔知有咩壽司款式，所以，款式喺師傅一邊做，一邊介紹，希望啲名無記錯）。石鯛雖然喺白身魚，油份又以足，肉質細緻。針魚壽司 第二道都喺白魚，但就喺濃味啲嘅針魚，師傅話12-4月喺時令，所以，俾大家一試。外表魚身好有光澤，針魚有啲細骨，師傅好細心咁鉗走晒，而且，師傅好喜歡晌刺身上鎅幾刀顯示一下刀功，深淺剛好，肉質夠挺，魚味確喺濃一點。象拔蚌壽司 去三聖食海鮮，我哋一班死佬就梗會買條象拔蚌做刺身，今晚以象拔蚌嚟做壽司當然好啦。象拔蚌本身無乜味，所以，師傅唧咗啲青檸汁，口感超爽口而味道清新。三文魚籽軍艦 跟住依道軍艦只喺三文魚籽，較大路，感覺就自然比之前幾款嚟得普通，但三文魚籽質素都高嘅，一咬爆汁，濃濃鹹鮮味。沙甸魚壽司 師傅話，呢段時間沙甸又喺時令，但做法就以炙燒，令油香更突出。順帶一提，咪睇細細件壽司，捏飯、切魚嘅大細都有其心思，刺身剛好冚過壽司飯，而飯粒挺身唔會實繃繃。車海老壽司 講到鮮蝦壽司可能你會覺得無乜特別，但有幾何喺晌面前睇住由紮紮跳嘅鮮蝦，做成壽司！車老海即喺我哋慣常叫嘅花竹蝦，新鮮即剝，新鮮度無庸置疑，蝦肉真喺非常鮮甜，肉質爽口。蝦頭呢？唔會嘥，油炸之後，成隻放入口，脆到爆呀！吞拿魚壽司 再嚟呢件超有驚喜，非一般吞拿魚，師傅切嘅時間好似牛肉咁樣，紅得嚟比較鮮色，小弟就當然估唔到啦，開估就喺吞拿魚嘅「面珠」。經火炙後，口感極似豬頸肉，有咬口，但味濃，好特別。鮮魚湯 食完一輪壽司後，再呈上一小碗鮮魚湯，濃郁魚鮮嘅甜味，但清而不濁，熱辣暖心窩。伊達卷 呢道菜喺因為時近過年，師傅特別加映。伊達卷，喺過年先食，味道有啲偏甜嘅，捲埋有團圓嘅意思，好似我哋食湯圓咁。師傅仲話，食壽司，最尾喺蛋，有句號嘅意思添，又長知識。海膽軍艦 師傅問我哋夠皮未，咁精彩嘅廚師發辦，如果仲有得試就梗喺好啦！點知佢就拎咗板新鮮嘅馬糞海膽出嚟做軍艦，啲海膽堆到滿滿，都唔知有幾多瓣，入口綿密細膩，新鮮到不得了，加上啲遠山紫菜極為香脆。右口魚壽司卷 見大家意猶未盡，師傅玩吓啲小技巧，做到一道去司卷。將右口魚肉（中國人會叫鰈魚），千本漬及醃蘿蔔切蓉，混入飯內，跟住就喺亮點，由於右口魚油份極高，炙燒魚皮，擠出魚油，令啲飯粒更甘香油潤，喺驚喜嘅壽司（卷）壓軸，讚呀！白蘭地蜜瓜 最後一道喺新鮮日本蜜瓜，賣點喺食前淋上白蘭地，點火後引發酒香，而蜜瓜本身亦好甜蜜，讓整個廚師發辦有個園滿嘅結束。正如標題所講，晌「鮨文」食一次廚師發辦，唔單止食其味道，不論前菜、漬物、壽司……都非常精彩，而且，更充滿視覺樂趣，刀功、技巧、擺設……都十分養眼。加上服務好，師傅又會跟你互動，喺好難得嘅一次體驗。

I was getting very tired and saw this cafe at the corner. I tried this at central before and they make very nice toast. So me and my friend went there to have some snack. I was a bit hungry so I got the satay Angus beef stir noodles. It was freshly made and the presentation was very nice. It tasted pretty good as well. The egg was runny and smooth. The sauce was yummy and the beef was soft to eat. The noodles were cooked perfectly and I liked to eat it with the egg yolk. My friend got the ham and cheese toast with poached egg. The toast was crispy and crunchy. The cheese and ham was perfect match, the egg tasted good with the salt and pepper. We also got some cakes to fill up our sweet tooth. The yuzu cheesecake was refreshing, the yuzu flavour really added a splash in the cheesecake. It was soft and not too chessy. The blueberry cheesecake was creamy and spongy. The proportion of the blueberry jam and cake was quite ok. The honey lemon ginger citrus tea was refreshing. It really helped to cool you off on such a hot day. It was quite gingery as well which was quite good for the tummy after dessert.

曾經聽朋友講呢到幾好食 今晚黎到深水埗唔知食咩好就諗起不如黎呢到試下 黎到點知要等位，前面都有5-6人 加上今晚都有30度，真係好熱，一邊流汗一邊已經諗好一陣要飲沙冰 終於有位啦，不過係門口位，入到黎但好似無冷氣咁，好彩自己有帶風扇仔 餐牌寫哂係牆到，就叫左芒果沙冰，蟹膏蕃茄湯檬，同埋越式麵包 落單阿姐話無哂檬粉，叫我地轉河粉，我地都ok既 芒果沙冰首先黎到，我充滿住期侍，點知一飲，根本唔可以話係沙冰黎，完全無冰打出黎既沙，而且完全唔凍既，芒果味唔真實，應該話佢係唔凍既芒果奶昔，就最貼切不過啦 跟住蟹膏蕃茄湯河，賣相幾豐富，但唔覺得有蟹膏味，只飲到少少蕃茄味 呢刻開始留意到點解遲過我地入黎既人都仲有得食撈檬既？即係明明有檬粉，但同我地講無！ 講埋個麵包，個包唔脆，反而硬硬地，d涵就ok幾fresh，不過太多莞茜(個人唔鍾意)，同我食過好正既越式麵包真係差好遠 跟住我已經抱住個中左伏既心情想埋單走人算啦，我朋友行入去俾錢，我見朋友未出黎，我就企係個位隔離等埋佢，等佢行出黎我先郁嘛。但我人都未走，阿姐就急急腳即刻叫出面排隊個兩位入黎，阿姐仲反問我係咪叫外賣呀？ 我真係呆一呆 我都明既，走既人既價值係低d

The best part of Coffee Talks is the atmosphere and the lovely people. Seriously GREAT service and an easy menu to navigate. Comfy tables, very inviting. Everything is reasonably priced and looks beautiful... but the taste is only 80% there and the coffee needs work. Coffee: too bitter/burnt. I tried a straight shot, latte, and mocha. Couldn't get over the bitterness. Mango smoothie: WINNER! Order this now. English breakfast: eh... The eggs were tasty but the mushrooms were rubbery. Noted, we're not big mushroom fans to begin with. *shrug* but they serve it all day! (They open at 10am) Mixed platter: All star stuffed mushroom! And fried avocado is also good. Wings were too sweet for me though, and the sweet potatoes were a bit under-cooked. Spaghetti carbonara with sausage: it's reliably good. I steer away from truffle and seafood (which is on almost every pasta dish in Hong Kong) so this is my go-to. Caeser salad: fine, but I'm going to ask for more dressing next time. Barely there. Margherita pizza: another winner! But be aware theirs comes with lots of cheese (yay!) and olives (boooo.) I know this is a long review, but my final thought is that Coffee Talks deserves a visit because it's an oasis after pounding the pavement of the street and flower markets. It's friendly and relaxing, and I've already seen them working on improving some of their offerings.