影片
更多
2025-03-28
430 瀏覽
觀塘碼頭附近熟食市場的拿督結業之後，先過去北角，然後回歸觀塘區的熟食市場，的確這樣的做法能夠讓餐廳經營的成本更低，而且附近工商大樓林立，比原址更容易吸引到吃午飯的打工仔。之前在結業前的水準直線下滑，今次重開，還是招牌菜來看看水準有沒有回復，分別是大細腳也就是煲豬腳雞腳，以及黑豉油撈粗麵。前者煲得相當入味，黑豉油甜而不太鹹，膠原感滿載，可惜的是豬腳份量不太多，而且取的位置也沒有太多皮和肉，份量有點取巧，至於雞腳的軟腍剛剛好；後者配上咖喱牛柳，還是那個老問題牛柳份量不多，咖喱醬汁夠香，但質感太稀，粗麵彷彿像湯麵一樣受浸，粗麵本身撈起來也算乾爽，黑豉油入味也令到鹼水味不多，總括而言比最後一次光顧有改善，但還是有進步空間，當然在客似雲來的情況之下，有沒有時間給廚房準備又是一個問題。After closing its location near Kwun Tong Ferry Pier, this Singapore style restaurant moved to North Point before returning to Kwun Tong. This move likely redu
前者煲得相當入味，黑豉油甜而不太鹹，膠原感滿載，可惜的是豬腳份量不太多，而且取的位置也沒有太多皮和肉，份量有點取巧，至於雞腳的軟腍剛剛好；後者配上咖喱牛柳，還是那個老問題牛柳份量不多，咖喱醬汁夠香，但質感太稀，粗麵彷彿像湯麵一樣受浸，粗麵本身撈起來也算乾爽，黑豉油入味也令到鹼水味不多，總括而言比最後一次光顧有改善，但還是有進步空間，當然在客似雲來的情況之下，有沒有時間給廚房準備又是一個問題。
After closing its location near Kwun Tong Ferry Pier, this Singapore style restaurant moved to North Point before returning to Kwun Tong. This move likely reduced operational costs and made it easier to attract office workers for lunch. Upon reopening, I revisited their signature dishes: braised pork and chicken feet, and black soy sauce noodles with curry beef. The braised dishes were flavorful, but the pork portion was small. The noodles were improved but still had room for refinement, particularly with the beef quantity and sauce consistency. Overall, there was improvement but still potential for growth.
張貼
