影片
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2022-04-13
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今次去屋企附近新開嘅港式冰室～裝修有別於一般茶餐廳，格局比較新派✨餐牌特色菜係鵝油撈麵，於是我地嗌左兩份，一份配醬皇腩叉、一份配鹽焗手撕雞。粗麵混合鵝油同甜豉油，鵝油為粗麵增添左油潤感同唔少油香，令人食指大動👆🏻 而甜豉油亦都沖去左不少油膩感，食落唔會覺得太溜。至於手撕雞除左以鹽焗烹調之外亦加入少量沙薑 醬增添鮮味，調味不錯，肉質實淨，但有少少鞋口。醬皇腩叉一改過往用豬梅頭製作叉燒嘅傳統方式，用豬腩製作。腩叉油香十足，肉嘅部份亦都因為脂肪比例高所以非常彈牙😜One must try the signature Lo Mein here. Flat noodle (kind of like fettuccine but more elastic) are mixed with goose fat evenly and seasoned with home-made sweet soy sauce. The fragrance of goose fat was not too gamey but relish, and brought the dish to a whole new lev
餐牌特色菜係鵝油撈麵，於是我地嗌左兩份，一份配醬皇腩叉、一份配鹽焗手撕雞。粗麵混合鵝油同甜豉油，鵝油為粗麵增添左油潤感同唔少油香，令人食指大動👆🏻 而甜豉油亦都沖去左不少油膩感，食落唔會覺得太溜。
至於手撕雞除左以鹽焗烹調之外亦加入少量沙薑 醬增添鮮味，調味不錯，肉質實淨，但有少少鞋口。
醬皇腩叉一改過往用豬梅頭製作叉燒嘅傳統方式，用豬腩製作。腩叉油香十足，肉嘅部份亦都因為脂肪比例高所以非常彈牙😜
One must try the signature Lo Mein here. Flat noodle (kind of like fettuccine but more elastic) are mixed with goose fat evenly and seasoned with home-made sweet soy sauce. The fragrance of goose fat was not too gamey but relish, and brought the dish to a whole new level. Need not to worry about the greasiness of the dish! The sweetness from soy sauce perfectly counterbalanced the fat, making it just right in place.
And the barbecued pork was worth mentioning. Instead of the collar butt, belly meats were used. The calories of the dish does increase but what in return are the inevitable fragrance of fat and a subtle charcoal flavor which bended together softly in your mouth.
Shredded chicken were another protein of the meal. It is well-seasoned with baking salt and aromatic ginger powder. Little flaw is the lack of moisture inside the chicken but still it is a up-to-standard dish.
張貼
