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2022-08-13
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夠膽在之前疫情肆虐時開店, 這家主打本土小炒的餐廳終於捱出頭來, 在星期日的晚上, 無論是頭輪, 還是尾輪, 也是座無虛席, 特別它的位置並不是太子和旺角人流最旺的地方, 更是難能可貴. 這裏出名的是小炒和炸物, 但第一道吸引我的菜式是少爺雞, 附上的雞肝和雞腸證明它是新鮮雞而並非冰鮮雞. 比一般雞公和雞乸細隻, 皮下脂肪甚少, 但雞皮和雞肉一樣爽口彈牙, 沒有肉渣, 吃起來舒服之餘, 雞味依然豐富, 難怪用最基本的白切做法就夠, Nothing more nothing less!一口氣點了三種炸物, 咕嚕肉是這裏的經典菜式, 除了用上五花腩令肉質更稔外, 炸皮有點厚但均勻附在五花上, 相當於香脆, 沒有用上粟粉收汁, 汁醬甜酸味更濃. 另一道炸物是避風塘賴尿蝦, 將賴尿蝦去殼起肉, 而能保持其完整, 吃起來更舒服, 外脆內軟, 香酥味道是送酒佳品. 黃金魷魚的鹹蛋黃醬同樣平均沾在魷魚上, 同樣惹味, 但如果可以再乾身一點就更完美. 集眾 is a traditional HK restaurant opened in pandemic. She is so popular at P
一口氣點了三種炸物, 咕嚕肉是這裏的經典菜式, 除了用上五花腩令肉質更稔外, 炸皮有點厚但均勻附在五花上, 相當於香脆, 沒有用上粟粉收汁, 汁醬甜酸味更濃. 另一道炸物是避風塘賴尿蝦, 將賴尿蝦去殼起肉, 而能保持其完整, 吃起來更舒服, 外脆內軟, 香酥味道是送酒佳品. 黃金魷魚的鹹蛋黃醬同樣平均沾在魷魚上, 同樣惹味, 但如果可以再乾身一點就更完美.
集眾 is a traditional HK restaurant opened in pandemic. She is so popular at Princess Edward even the location is not that convenient. The deep fried cuisines are excellent for example the sweet’n’sour pork belly. One of the most try is the deep fried mantis shrimp. The chef removed the shell and we can enjoy it easily. The chicken is not frozen but freshly prepared, it is young male chicken so we called it prince chicken. Not much fat but texture and taste are excellent.
張貼
