牛肉好多，煮得岩岩好，唔會好老好"唉"，不過我相信蕃茄湯先係主打，因為真係好好味呀，食得出係用左原隻蕃茄打至碎茸，所以食落味道好濃，加上湯底黏稠少酸開胃～正呀！蕃茄湯底可以配其他食物，好似係雞翼、腸仔蛋或豬扒等，相信都會同樣咁好味！
奶油好多，包身柔軟！脆豬適合喜歡吃硬身麵包的朋友，外脆內軟！
檸蜜脆脆一般， 冇D人講得甘好味，檸檬味5重，蜜糖味都係，食落比較淡味，相反地奶油脆脆就比較濃味，好多煉奶係上邊，脆度拍得上翠華，好味
As you can see with this place, this is closest to street food or the Hongkies call it "Dai pai dong" (as I would go anyway) in Hong Kong. There is no air con, you sit in these rickety backless chairs and water from nowhere may drip on you, if you ponder too long over the menu or change your mind you might get yelled at...but that's the awesomeness of these HK street food.
So here it is, in all it's glory: using canned tomato soup with fresh tomato, atopped with generous slices of beef and swimming underneath it, not-too-soggy macaroni somehow makes a very satisfying meal. So it ain't Michelin starred cuisine, but I think it's kinda like some foodie crave for Maccas, some crave for Cadbury chocolate, and I crave for these kinda dodgey Asian comfort food. Lol
What else is good in here? Gracy suggested this pork chop bun. It was indeed delicious. Thinly sliced pork chop layered with fresh tomato and a bit of mayo also from memory, on warm, toasted, buttered "crunchy pig", which is what HKies called their toasted round bread. Yummmmm
Now THIS is what I called thick toast. For illustration purposes I have also included a pic of peanut butter "thick toast" from Toast Box CWB. I would consider the "thick toast" from Toast Box an epic fail. Total B.S.
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