好燒式串燒專門店 (砵蘭街)

今晚同朋友仔去到旺角好燒式食晚飯，油麻地A1出口行2分鐘就到都幾方便。今晚大家都每人寫自己想食既，寫左以下食物：蒜蓉燒茄子（原條）,菠蘿，鹽燒白鱔，西班牙黑毛豬肋串，雞腎串，馬友魚，陰公豬，七味魚翅，枝豆，多春魚，翠玉瓜，燒日本甜心蕃薯，蒜蓉燒蠔，特色蒜蓉包，香蒜白酒沙白扁意粉，雞皮，Sapporo,加多寶。蒜蓉燒茄子（原條）：蒜蓉燒茄子係非常之夾，茄子清甜蒜蓉香味融入當中。菠蘿：菠蘿燒得香口又多菠蘿汁。鹽燒白鱔：即燒即食鱔厚身口感好好，又充滿鱔香味。西班牙黑毛豬肋串：黑毛豬肋肉質好味道佳。雞腎串：雞腎口感好。馬友魚：馬友魚大大條，燒得時間剛剛好，唔會過熟，肉質好夠鮮甜，連個魚皮都係脆而不燶。陰公豬：泰式口味，豬肉肉質好味道夠入面。七味魚翅：夠香口，有少少辣配合啤酒一流。枝豆：咸咸地 邊食邊飲下啤酒簡直一流。多春魚：燒得時間剛剛好，又唔會過乾過燶。翠玉瓜：外面燒好，入面個汁就鎖住，清甜好味道。燒日本甜心蕃薯：蕃薯夠晒甜，燒脆個表面更加香口。蒜蓉燒蠔：蒜蓉辣椒加入蠔中燒令到蠔鮮味提鮮不少。剛剛燒起既蠔熱到飛起。特色蒜蓉包：整個大大蒜頭原隻燒夠香口，蒜蓉包燒到香脆又有埋蒜蓉入味又唔會太乾。香蒜白酒沙白扁意粉：沙白大大隻冇沙夠鮮味，香蒜白酒在煮完後揮發完都仲融入扁意粉中。雞皮：隱藏系列，香脆又夠薄沒有多餘既脂肪油膩感。Sapporo：原來今期做緊推廣，買一送一。夠凍先至好飲，同埋泡既比例都幾好。加多寶：清熱之選，燒烤加配。食完野意猶未盡仲整兩個甜品去滿足埋個甜品胃。黑芝麻豆腐奶凍：黑芝麻夠香濃，而個豆腐奶凍個豆味都幾香又夠滑。法式焦糖燉蛋：焦糖脆口，燉蛋蛋味香濃。同店員傾開先知原來宵夜時段營業到凌晨3點，咁下次宵夜又多一個好選擇了。…查看更多

放工後辛勞一整天想找點美食慰勞自己，旺角區餐廳很多，今天想找一些平日比較少光顧的餐廳大快朵頤時間是晚上六時，基本上我是晚市第一台客，店員詳細介紹餐牌以及今天的特價菜式。不消一會兒熱辣辣的串燒便上桌了！牛油焗金菇$40好香的牛油味，加了一點鹽，沒有其他複雜的調味，反而顯得更香香煎鵝肝多士配紅酒汁 $138 / 2件外脆內軟脂香十足，配上紅酒汁開胃解膩蒜蓉燒蟶子皇$138/ 2隻十月份海鮮非常肥美，香口的蒜蓉加上爽甜蟶子，有金菇墊底，吸收蟶子的鮮甜味不消一會兒串燒登場鹽燒牛舌芯$48- 牛舌厚切，彈牙有口感，但又夠柔軟。燒雞腎$20- 爽口但不韌，沾一下泰式辣醬更添風味。燒泰國蘆筍$24- 食串燒多數都是肉類， 加點蔬菜中和一下燒菠蘿$20- 超甜的菠蘿，食完好想再encore燒豬頸肉$20- 與店家提供的泰式辣醬簡直是絕配，肉質爽口安格斯牛肋串$30- 呢個價錢食到安格斯牛肋其實非常抵食，重點是牛味重得來沒有筋也夠林燒白鱔$49- 皮燒得薄脆，但鱔肉不會乾，非常推介蒜蓉燒茄子$40非常惹味的菜式，原條茄子開半，加上大量蒜蓉，孜然及醬料燒至熟透軟身，同叉子一梳又一梳茄子放進口中，香氣四溢！留意返啤酒做緊買一送一，如果喜愛飲啤酒嘅人士飲啤酒最抵！ 另外讚一讚侍應快手有禮，非常勤力幫我們清理檯面。…查看更多

今晚約了位喜歡精品擺設的朋友，就行旺角，到達後，我們選間餐廳吃晚餐先，行了一會，見到這間串燒店，看了門口食物牌介紹吸引，未試過一起吃這類型，就入了去，店舖細細，環境同座位寬倘，方便夜朋友有晚餐吃，餐廳有宵夜時段，開到凌晨3時，看了一會餐牌叫了(孖裝) 蒜蓉燒聖子皇  少見，長殼聖子，滿蒜蓉舖在聖子上，特别濃香蒜蓉味同濃鮮貝鮮味，好彈牙爽滑秋葵/豬頸肉/雞腎串/煙肉金菇卷  每款軟霖嫩滑，秋葵同金菇幼身，好新鮮菜味同菇香味，煙肉薄身，好香煙燻肉味，豬頸肉同雞腎厚身，爽口彈滑，濃郁豬香味同雞香味魷魚鬚/燒雞胸軟骨 (2串)/菠蘿  鱿魚鬚同燒雞胸軟骨白滑彈皮身，鮮香魷魚味，鮮雞胸香味，全條菠蘿切到件件上，清新甜香菠蘿味蒜蓉燒茄子 (原條)  大條，燒得滑身軟霖，茄子上舖滿蒜蓉，另一番特别茄子香味黑松露菌蝦多士 (4件）特色，多士面配上黑松露，炸得好脆身，包滿厚實蝦滑，吃一口爽脆彈身，濃香黑松露味同蝦味番茄清酒煮沙白  蜆肉爽身，好新鮮鮮貝鮮甜味，也有微微清新酒香味，層次味道感…查看更多

難得香港仲可以有一間串燒店營業到凌晨3點，可以同朋友邊飲酒邊食串燒到通頂都無問題! 位置又坐得舒服選擇好多，唔同當日時令海鮮都會有🥢蒜蓉燒蠔蒜蓉燒蠔一上枱就香到不得了，蠔身肥美鮮美，啲蒜蓉鋪滿曬面，燶香中帶啲辣勁，令隻蠔更加惹味🥢牛油栗米燒到半焦脆吸引，粒粒金黃色，牛油滲到每粒粟米入面，食落去好香牛油味，粟米又夠甜🥢串燒豆腐豆腐外層炸過，外面少少脆，入面仲保持嫩滑，豆味香，加咗啲鹹香醬汁同蜜糖，味道即刻提升，簡單又有層次，食完都仲想再嚟多串!!! 🥢燒茄子原條燒，水份好足夠，唔會太乾身，加上少辣粉好惹味，見到每枱都必點!!🥢翠玉瓜 / 泰國露荀翠玉瓜燒到啱啱好，色水翠綠，咬落去爽口多汁，啲瓜本身嘅清甜味完全出曬嚟。泰國露荀修長幼細，食落去脆卜卜，燒完仲有少少炭香，超級fresh🥢泡菜肥牛卷肥牛包住泡菜一齊燒，牛肉燒到啱啱滲油，外面牛肉嫩滑，入面泡菜爽脆，食落酸辣中帶牛味，層次十足飲住啤酒、食住串燒同枝豆真係可以同朋友慢慢傾~…查看更多

旺角行完街經過見到呢間串燒店好多人，價錢都好實惠😀🍴墨西哥薄餅芝士雞肉呢個我覺得係必點之一，雞肉的鮮嫩與濃郁的芝士融為一體，薄餅的酥脆增添了趣味，雖偏西式，但與整體串燒風味意外契合🤩🍴泰式燒豚肉一份都幾多下，沾料係泰式辣醬食落好夾，充滿異域風情，醃料中帶有檸檬草與魚露的清新酸辣，搭配炭燒的煙燻香，令人彷彿置身曼谷街頭。🍢菠蘿呢個一定必點！菠蘿串燒是甜蜜的驚喜，炭烤後的菠蘿酸甜交織，表面焦糖化的口感令人愉悅，完美中和了肉類的油膩感🥳。🍢串燒豆腐外層微焦，內裡柔嫩，吸飽了醬汁的豆腐入口即化。🍴蒜蓉燒茄子 蔬菜類的串燒同樣表現出色。蒜蓉燒茄子軟糯多汁，蒜香濃郁卻不搶戲。🍢鴨舌串/鹽燒牛舌芯/牛舌串/鹽燒白鮮牛舌芯切得厚薄適中，入口彈嫩，突顯了牛舌的鮮甜與嚼勁。相較之下，鹽燒牛舌串稍薄，口感更為輕盈，但同樣令人滿足。白鮮肉質細膩，入口即化。🍢安格斯牛肋串 /雞腎串/西班牙黑毛豬肋串/雞翼肉類既串燒肉質軟嫩多汁，帶有濃郁肉味香氣。串燒雖不花俏，卻以穩定發揮。🍴低溫去骨燒乳鴿非常推薦低溫去骨燒乳鴿👍🏻肉質細嫩無比，去骨的處理讓食用體驗更加輕鬆，無需費力剔骨即可專注於品味肉質的細膩。乳鴿經過低溫慢烤，肉質保持得異常軟嫩，卻又保留了恰到好處的彈性，讓每一口都充滿層次。隱藏於鬧市中的串燒小店，性格比很高，整體串燒都好吃！每一款串燒都展現了主廚的用心與創意，讓人回味無窮。…查看更多

估唔到旺角都仲有串燒店開到凌晨3點，玩夜少少想食野都唔擔心。呢間串燒店仲要唔止食串燒正，佢地仲有小食同埋意粉可以嗌，而且價錢唔貴仲要好食。另外見佢地周不時會做優惠，啤酒仲有買一送一。松葉蟹蓋配多士 $85比較少見到串燒店都有蟹蓋膏食，多士烤得好夠脆，蟹膏都幾多仲要加左蟹籽係上面，味道勁濃香蒜白酒沙白扁意粉 $128估唔到串燒店食到好食嘅意粉，首先擺碟已經非常有心思，而且蜆大大隻都唔少。意粉用左扁意粉，蒜味同白酒香幾好食，蜆肉厚肉夠鮮甜好好食蒜蓉燒扇貝 $108x2今期做緊優惠仲有平左，原隻北海道扇貝即使燒完出黎都好大隻。加左魚籽係上面幾靚，蒜味夠多夠香，扇貝口感好好燒牛舌芯 $48串燒叫左少辣，加埋孜然粉燒得好香。牛舌芯切左粒狀咁樣燒，食起上黎方便好多。口感幾好，爽脆得黎又夠淋，同埋牛舌個油香好濃味蒜蓉燒茄子 $40茄子都好正，加蒜蓉加辣椒原條燒起好好食，燒到勁香勁淋安格斯牛肋串 $30雞腎串 $20大京蔥 $18豆卜 $18…查看更多

好燒式營業到凌晨3點，凌晨都有高質串燒食！北寄貝北寄貝肉厚彈牙，鮮味十足！蒜蓉燒蟶子皇蟶子皇肥美飽滿，蒜香完全滲入肉中，鮮甜多汁，入口即爆汁。香煎鵝肝配紅酒汁鵝肝外層焦香，切開即見粉嫩中心，入口即化，搭配微酸甜的紅酒汁，奢華又美味！西班牙黑毛豬肋串黑毛豬油脂豐富，燒至外焦內嫩，滿嘴肉香。鹽燒牛舌芯牛舌芯Q彈有嚼勁，香氣濃郁。雞軟骨 & 芝士年糕 & 燒茄子雞軟骨香口、芝士年糕拉絲爆醬、燒茄子軟糯惹味，越吃越上癮。鹽燒白鱔白鱔處理乾淨，燒得外皮微脆，入口彈牙。…查看更多

🦐 Lobster Sauce Prawn Pasta This dish presents a harmonious blend of oceanic flavors, with a richly concentrated lobster sauce that clings beautifully to the al dente pasta strands. The fresh prawns are a highlight, their heads brimming with creamy roe that adds a luxurious depth, complemented by subtle notes of red peppers and tomatoes for a touch of brightness and acidity. Overall, it’s a solid execution that balances indulgence with freshness, though it could elevate further with a hint more complexity in the seasoning.🍢 Assorted Skewers An expansive selection of yakitori-style skewers showcasing a variety of textures and ingredients, including pineapple for a sweet-tart contrast, quail eggs for creamy richness, chicken cartilage for a satisfying crunch, grilled white eel for its delicate smokiness, eggplant for earthy softness, and ox tongue for robust chewiness. The grilling is commendably hot and even, ensuring generous portions that arrive piping hot. However, the pervasive cumin seasoning across all items somewhat homogenizes the flavors, diminishing the inherent uniqueness of each component—pineapple’s tropical zing or eel’s subtle sweetness could shine more distinctly with tailored marinades.Fresh Blue MusselsA weekly special that truly surprises with its pristine freshness, these blue mussels are expertly steamed in a classic white wine and cream broth infused with onions, yielding plump, juicy morsels that burst with briny sweetness. The generous portion is thoughtfully paired with mildly garlicky bread, which absorbs the velvety sauce impeccably, enhancing the overall dining experience. This dish exemplifies how simplicity and top-quality ingredients can create a standout moment, likely owing to the mussels’ peak seasonality and careful preparation.🐟 Grilled Horse Mackerel A masterclass in minimalist grilling, this horse mackerel features impeccably moist and tender flesh encased in a shatteringly crisp skin, seasoned simply with salt to let the fish’s natural umami take center stage. The balance of textures—flaky interior against crunchy exterior—makes it an absolute delight, evoking the purity of Japanese robatayaki traditions. It’s a dish that rewards with its straightforward elegance and would pair wonderfully with a light citrus accent for added vibrancy.Arctic Surf Clams These fresh surf clams are presented with thoughtful garnishes of salmon roe for pops of saline intensity, radish sprouts for peppery freshness, and bean sprouts for crisp texture, creating a layered seafood experience that’s both vibrant and refined. The slight overuse of garlic introduces a bold aromatic edge that, while flavorful, could be dialed back to allow the clams’ subtle sweetness to dominate more fully. Nonetheless, it’s a refreshing and inventive take that highlights premium ingredients with finesse.Razor Clams with Garlic and Enoki Mushrooms A classic preparation elevated by the tender, briny razor clams paired with earthy enoki mushrooms and a robust garlic infusion, this dish offers a delightful interplay of flavors and textures—the clams’ firmness contrasting the mushrooms’ delicate strands. While the garlic provides a punchy backbone, a more restrained application would enhance the natural seafood essence, preventing it from overshadowing the ensemble. It’s a satisfying option for shellfish enthusiasts, best enjoyed with a squeeze of lemon to brighten the profile.Grilled Chicken Skin🐓 This off-menu gem transforms humble chicken skin into a crispy, chip-like treat through expert grilling, with large slices seasoned generously with cumin for a smoky, aromatic crunch. The result is addictively textural, evoking the guilty pleasure of elevated bar snacks. Its simplicity belies a skillful technique that achieves perfect crispness without greasiness, making it an ideal shareable bite that could benefit from occasional variations in seasoning to keep the intrigue alive.Grilled Japanese Cheese MochiA fusion twist on traditional mochi, this grilled rice cake stuffed or topped with Japanese cheese offers a chewy-gooey contrast that’s mildly satisfying but lacks standout flair. The grilling imparts a subtle char, yet the overall profile remains straightforward, without the depth or innovation to make it memorable. It serves as a comforting, neutral palate cleanser amid bolder dishes, though experimenting with additional toppings like miso or herbs could unlock greater potential.🍶 Unfiltered Rice Wine Served innovatively in a siphon-like vessel with a large ice block to maintain optimal chill, this unfiltered sake delivers a cloudy, full-bodied profile rich in rice nuances and subtle fermentation notes. The presentation ensures consistent temperature, enhancing sipability and allowing the wine’s natural yeast and sediment to shine through for a rustic, authentic experience. It’s a thoughtful accompaniment to grilled fare, providing a clean, mildly sweet counterpoint that elevates the meal’s Japanese-inspired ethos.…查看更多

老友突然有空，在 OpenRice 立刻搜索，发现这店好评甚多！即时决定，一个从元朗出发，一个从东涌杀出，约定晚上 6:30 到店。小店很易找，一走进去，服务员的笑容瞬间打动了我们，找了一张两人小台坐下。先点 Hoegaarden 生啤，再继续点串烧，牛柳串、鸡中翼、九菜、辣椒、枝豆、池鱼。全部都是美食，绝对值得大力推荐！店里刚好做淸酒推广，我们用 社交平台 打卡后，就免费送了一支清酒！人均$250.00 性价比真高😁😁😁…查看更多

約會 ✨ 旺角夜燒物語｜炭火香裡的深夜食堂 】鬧市中治癒角落，🍢緣起炭火香，很喜歡串燒，簡單氣氛，令人輕鬆一陣撩人炭火香絆住腳步。推開玻璃門，談笑聲交織，瞬間卸下整日疲憊。墨西哥灣餅芝士雞肉現烤餅皮，香濃芝士，雞肉入味。芝士流淌，拉絲滿滿。驚喜味道牛油栗米金黃栗米塗滿香濃牛油，炭火鎖住了汁液。貼心開半，讓分享變了優雅，每口嚐到焦糖化後幸福滋味。白汁芝士燒蠔肥嫩蠔肉，香味滿滿之奶香白汁，鋪上微焦芝士。用匙羹輕舀，海洋鮮甜乳香在舌尖融化，閉眼細味這刻奢華泰式炸蝦餅咔滋作響，彈牙蝦肉真材實料。蘸點酸甜辣醬，彷彿轉換場景到曼谷夜市，味覺小旅行。牛柳串肉汁在炭火催化下產生魔法反應，夜間交響曲雞腎撒惹味辣粉，脆韌微辣刺激，適合配冰涼啤酒多春魚三尾小魚上桌，魚春迸發啪嚓聲，很治癒深夜食堂，師傅在開放式廚房專注翻動食材。看著師傅將食材鋪上炭火，白煙升騰：美味調味料，是人間煙火氣✨離店時回頭望去，這座城市永不熄滅的食慾與溫暖的人間燈火，令人快樂…查看更多

今天去的餐廳位於旺角，主打各款串燒，可以自由選擇辣度及醬料。餐廳宵夜時段營業至零晨3點，適合夜貓作深夜慰藉。雞全翼🍗雞翼燒烤完，外皮微焦帶脆，咬開肉汁卻豐沛，雞皮的油脂香與炭火香交融，肉質嫩而不柴，走辣可享受其原汁原味。雞腎串✨雞腎片切得厚薄均勻，烤至邊緣微焦，內裡仍保持Q彈，配啤酒一流。豬仔脾🍖豬仔脾肉質軟嫩，輕輕一撕便能骨肉分離，表面刷的蜜汁帶有淡淡孜然粉香味。墨西哥薄餅芝士雞肉🍗薄餅脆口，芝士拉絲纏繞著嫩雞肉，加入了微辣莎莎醬而更顯開胃。龍蝦汁大蝦意粉 🍝蝦肉彈牙飽滿，蕃茄仔清新，龍蝦汁濃郁卻不膩，意粉掛汁均勻。燒菠蘿🍍炭火將表皮烤出微焦，逼出果肉的天然糖分，咬下時酸中帶甜，甜而不膩。芝士年糕✨年糕外層烤至金黃微焦，內裡軟糯牽絲。煙肉露筍卷🌿煙肉經炭火炙烤後油脂香噴發，邊緣微焦帶脆，包裹的露筍保留了生脆口感與清甜。鹽燒白鱔🐟白鱔片魚皮經炭火烤至金黃微焦；魚肉則細嫩彈牙，僅以鹽來提味，最大程度凸顯白鱔本身的鮮甜。…查看更多

位於旺角的好燒式串燒專門店，無疑是夜貓子的天堂，開到凌晨三點，以多樣化的串燒選擇和深夜營業的特點。臨近萬聖節～仲有萬聖節裝飾！蒜蓉燒扇貝則是海鮮愛好者的必點，扇貝的新鮮與蒜蓉的香氣互相輝映！！！安格斯牛肋串和西班牙黑毛豬肋串，這兩款是人氣之選。安格斯牛肋串的肉質鮮嫩多汁，油脂分佈均勻。西班牙黑毛豬肋串則擁有獨特的香味，口感上也非常豐富。牛柳串肉質細嫩，簡直入口即化。豬頸肉串外焦內嫩的口感，咬下去的瞬間油脂在口中爆發，香氣四溢。至於煙肉金菇卷，煙肉的鹹香與金菇的清爽。燒日本甜心蕃薯香甜軟糯，娃娃菜鮮甜清爽，芝士年糕口感軟糯，好食～鹽燒白鱔則充分考驗廚師的廚藝，外皮酥脆，內部鮮嫩，十分美味。係我最最最最最愛既串燒❤️香蒜白酒沙白扁意粉，扁意粉吸收了白酒和蒜蓉的香氣，搭配沙白的鮮美，讓人回味無窮。…查看更多

📍好燒式串燒專門店😍旺角必吃港式串燒👍🏻～這家串燒食物質素非常高😍據聞餐廳有獨特調味配方❤️製作用心好味👍🏻重點是營業到凌晨三點😍適合我這些夜貓子🤣～香煎鵝肝配紅酒汁😍鵝肝煎得外脆內軟❤️入口即溶👍🏻還要非常厚切🫢大大塊😘多士熱辣辣脆口👍🏻～頂級安格斯牛小排❤️想不到在串燒店也能吃到這麼高質素的牛扒😘雖然還沒到入口即溶的地步😍但是肉質細嫩❤️非常有牛味👍🏻～墨西哥芝士雞肉薄餅😍邪惡的薄餅🍕芝士量和雞肉都非常多😛配上調味黃椒紅椒食😘味道真的一流👍🏻～鹽燒牛舌芯😘牛舌心非常燒得非常香❤️肉質爽口😍～煙肉蘆筍卷😛第一次吃到這麼好吃的煙肉蘆筍卷❤️煙肉香脆爆汁☺️蘆筍新鮮👍🏻完美配搭💕～燒雞中翼❤️大大隻再加蜜糖的雞中翼😍外皮脆口😘內裏肉質鮮嫩👍🏻～蒜蓉燒茄子😘原條燒茄子❤️蒜蓉非常入味😍整體調味一流👍🏻📍好燒式串燒專門店 (旺角)旺角砵蘭街110號地舖…查看更多

想同朋友食吓串燒飲杯嘢，就揀咗喺旺角嘅好燒式餐廳食物種類好多選擇，肉類海鮮蔬菜或者小食都有食串燒怕熱氣，就揀咗鹹檸七下下火串燒係即燒嘅，但上菜嘅速度都好快燒白鱔外皮香脆，肉質爽彈，鱔味香濃，啖啖肉唔多骨燒牛舌心牛舌芯高質，咬落多汁，肉質彈牙燒豆腐串豆腐串外皮香脆，配上甜甜既醬料，外脆內軟泡菜肥牛卷泡菜同肥牛嘅味道好夾，泡菜可以清走肥牛嘅油膩感，一啖接一啖燒雞髀火候處理得好好，雞皮做到脆脆嘅口感，內裏嘅雞肉仍然保留肉汁，一路食仲有肉汁滴出黑松露蝦多士蝦多士酥脆，配上黑松露同白芝麻，更加提香餐廳仲經營到凌晨三點鐘，適合一班好友相聚…查看更多

同班夜鬼朋友喺旺角搵食，竟然俾我哋發現咗呢間開到凌晨3點嘅串燒天堂！真係我哋班夜貓子嘅福音呀😍即刻九秒九衝入去開餐啦！🔥安格斯牛肋串＆西班牙黑毛豬肋串安格斯牛肋串一咬落去，肉汁好似噴泉咁爆發🤤西班牙黑毛豬肋串嗰種油脂香，簡直係深夜嘅極致享受！兩款肉都燒到外層微脆，裡面嫩滑到不得了，我同朋友差啲要加單encore多轉👊🐟鹽燒白鱔＆慢煮鮑魚＆日本北寄貝鹽燒白鱔個皮脆到「咔嚓」聲！而且魚肉依然保持嫩滑✨慢煮鮑魚爽口彈牙！切成一片片可見師傅功力深厚💪🏻仲有咁靚嘅擺盤即刻相機食先📸喺香港我未食過咁大粒嘅北寄貝😍鮮甜到以為自己瞬間移動去咗北海道漁市場🇯🇵🌱蒜蓉燒原條茄子＆燒菠蘿＆燒日本甜心蕃薯＆錫紙牛油金菇包🧄蒜蓉燒原條茄子嘅蒜蓉多到好似瀑布咁澎湃，茄子肉滑溜到一啜就入口😍燒菠蘿香甜多汁🍍菠蘿控(我)必食😋🍠燒日本甜心蕃薯綿密得嚟帶天然蜜糖香🧈牛油金菇包一咬開，牛油香氣立即攻陷味蕾，邪惡程度爆表💘🍞特色蒜蓉包配原粒蒜頭蒜蓉包烘到金黃香脆，再搽上香濃嘅蒜味醬！嗰種蒜香衝擊真係令人停唔到口🧄食完記得飲啖茶，唔係聽朝同人講嘢會變咗人肉蒜頭噴霧機呀😂哈哈！…查看更多