影片
更多
2011-04-11
83 瀏覽
This had been an expected breakfast from Lin Heung Tea House as i thought my dad would have stayed there with his friends instead of buying takeaways back home for us. Anyway, the buns came out-of-the-blue; after some careful re-steaming, the buns were once again pipping hot as if they had been fresh from the steamer.Having been to quite a number of different tea houses between my last visit to Lin Heung in person and this takeaway breakfast from the old spot, i had tried how different kitchens
This had been an expected breakfast from Lin Heung Tea House as i thought my dad would have stayed there with his friends instead of buying takeaways back home for us. Anyway, the buns came out-of-the-blue; after some careful re-steaming, the buns were once again pipping hot as if they had been fresh from the steamer.Having been to quite a number of different tea houses between my last visit to Lin Heung in person and this takeaway breakfast from the old spot, i had tried how different kitchens interpreted the Chinese buns, one of the most traditional and almost a must-have whenever you go yum cha. Some buns were disappointly soggy and airy in texture; others were either too small or too bland in taste. None, except the molten custard bun from Sun Hing, had been satisfying.
Perhaps some would comment the buns from Lin Heung as too fulfulling. Yes, indeed they are, and in cantonese they are truly 足料 as the bun itself has a texture denser than that of the western bread rolls. However what distinguishes this from other stone-hard buns is the softness and the sweetness in its taste. You actually feel like you are eating a part of the bun, instead of just the tasteless, flourly wrap which is used to hold the fillings instead of meaning to be integrated as part of the bun.
This is how i feel while biting into the 雞飽仔- bun filled with minced chicken meat. The fillings was juicy, tender and was seasoned with the aroma of chinese dried mushrooms; the bun had absorbed some of the juice/broth and was as tasty as the filling itself.
As for the famous 蓮蓉飽 lotus seed paste bun, the bun was thinner and held the somewhat runny lotus seed paste in place. The paste had always been naturally sweet yet smooth, unlike most disappointing fillings with a much lighter tint you get from whatever tea places. The salted egg yolk was quite flaky yet yummily salty and balanced the sweetness of the lotus bun. The relatively 'neutral' bun moderated the flavour of the bun. In short, the thing was oh so good.Had the place been cleaner and quieter, i would have gone there for a morning tea every Sunday - too bad that it is always so crowded and it was never possible to have a table by yourself. You always have to share it with nosy and noisy middle-aged men who seem to be always so critical of the current affairs, of the taste of the food elsewhere, of the sight of you within his vicinity, to name a few.
Had the place been a better place to stay...the bun would have tasted even better without having to be re-steamed.
張貼
