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2009-10-18
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Came past this street around 5 months ago for shopping. 1st things 1st: when I was only a few years old more than 20 years ago, I remember everyone and close relatives always loading themselves up with snack items from 咀香園. Nowadays, how things have changed as that shop was completely empty, despite the bleeping annoying 'SOLER brothers' TV commercials (not even 1 single customer! ). Yet 鉅記 next to 祥記麵家 was completely packed!******************雲吞+蝦籽撈麵 - The 雲吞's were very densely packed with p
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雲吞+蝦籽撈麵 -
The 雲吞's were very densely packed with pork meat with little prawns, and despite the miniature size with a long skinned tail the authentic way, they managed to resemble the texture of a 燒賣 rather than fluffy. Not good and below-average.
The Hand-beaten noodles meanwhile are quite different to the Hong Kong offerings. Similar to the 六記 & 黃枝記竹昇麵, they're of the thicker strands compared to our thinner and more rubbery but chewy versions. The Macanese versions are slightly less bitey or firm, they break instantly when you chew on them and always thicker than our versions, resembling more like capellini's.
WHY DID I SAY THAT THE DISHES HERE ARE VERY DECEIVING IN MY HEADING, YOU MAY ASK? - Well its simply because, unlike what many people have said, I find the 蝦籽 here to be not aromatic nor tasty at all, certainly nowhere near the Mak's noodles version in HK. The Aroma and Tastiness of this noodle's dish did not come from these shrimp roes but from the HIDDEN, RENDERED PORK OIL/SOY MIXTURE that was placed beneath the noodles. While lard oil mixtures are mostly served 'pre-mixed by the premise' into the strands or poured/brushed on top of the noodles in HK, 祥記麵家 in Macau places them underneath on the plate before the noodles sit on top. So you might not notice them at first, but as you flip and play with the noodles with your chopsticks, it inevitably 'catches' the aromatic oily sauce coating, giving the false impression that the noodles were 'tasty' and the shrimp roes were 'beautiful'. It also seems to work particularly well with the Macanese 'thicker' but Straighter rather than Curved noodles.
Fooled I was not - and I only tried to point this bit out because that's how I really felt! , but at the end of the day, I did enjoy this noodles but not based on what it was credited and renowned for. The wontons meanwhile were downright POOR.
豬手+蝦籽撈麵 -
Same as above. The 豬手 had a strongish Fermented Beans marination and the gelatinous skin was too over-cooked that time. Average noodles (no wheat's or eggs taste) and average Shrimp Roes and Pork Knuckles, aided by rendered lard oil mixture! Deceiving again!
炸鯪魚球 -
I ordered this version instead of the 米'捅' version in anticipation of the fact that we will visit 六記 afterwards during night time, which is famous for that dish according to my guide book!
The 鯪魚球 we got came with a breadcrumbs coating. The inner fishball's taste was surprisingly bland and also not 'bounciful' in texture enough. It really surprised me as I have heard great things about this dish here (despite everybody else ordering the 米'捅' version with fried vermicelli coating, which will make it crunchier but more deceiving again.). The 'fish meat' part was disappointingly bland and even the 蜆介 sauce it came with, lacked any ALCOHOL aromas and taste, nor the Pipi's natural umami taste. 羅富記's version, whilst not perfect, still beats here handsdown. Don't be fooled by the 米'捅' coating part.... which makes it much more enjoyable but for different reasons altogether!
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OVERALL - The dishes here are fundamentally very average only but somehow, manages to please all customers due to being intelligent and employing certain 'deceiving' enhancements to fool one into liking them.
I will come back here to eat definitely as I in fact found it quite enjoyable, but will do so with my mind clearly knowing that I come here doing so only because I enjoy Lard Oil and probably the hard to find in HK, 米捅 version of 鯪魚球.
MID '3'
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