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2022-10-26
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當越來越多的經典餐廳捱不住現在香港的環境, 太平館分店數目依然能夠保持, 可能大家對它的菜式定價, 有點嗤之以鼻, 但它確實是港式西餐先驅, 豉油汁料理當然是經典, 除此之外, 焗豬扒飯及疏乎厘等名物, 也是因為太平館而走進平民之中.今次沒有點任何瑞士汁之名的主力菜式, 而是點了豬髀飯及西炒飯這些被人遺忘, 但做得相當正宗的配角. 豬脾先切片再煮, 然後配上豉油汁, 沒有瑞士汁之名, 但有瑞士汁之實, 豬脾片不厚, 但脂肉層次分明, 口感嫩滑, 再加了甜而咸香的瑞士汁, 絕對可以絕對可以吃下幾碗白飯. 西炒飯飯身偏濕但不至於糊化, 茄汁酸甜度適中, 吃起來夠開胃, 再加上牛脷和豬脾粒等Upgrade了的配菜, 吃起來當然比一般茶記高檔得多. 說回價錢, 人均午餐不用一百元, 在這通貨膨脹的香港, 還要開設在中產地區, 其實並非想像般昂貴呢!Tai Pin Koon Restaurant had been established in Hong Kong for more than 100 years. When many traditional restaurants are forc
今次沒有點任何瑞士汁之名的主力菜式, 而是點了豬髀飯及西炒飯這些被人遺忘, 但做得相當正宗的配角. 豬脾先切片再煮, 然後配上豉油汁, 沒有瑞士汁之名, 但有瑞士汁之實, 豬脾片不厚, 但脂肉層次分明, 口感嫩滑, 再加了甜而咸香的瑞士汁, 絕對可以絕對可以吃下幾碗白飯. 西炒飯飯身偏濕但不至於糊化, 茄汁酸甜度適中, 吃起來夠開胃, 再加上牛脷和豬脾粒等Upgrade了的配菜, 吃起來當然比一般茶記高檔得多. 說回價錢, 人均午餐不用一百元, 在這通貨膨脹的香港, 還要開設在中產地區, 其實並非想像般昂貴呢!
Tai Pin Koon Restaurant had been established in Hong Kong for more than 100 years. When many traditional restaurants are forced to close down in pandemic, she can stand still and maintain her business scale. The soy sauce cuisine aka Swiss sauce cuisine is famous of course, however many of her dishes are followed by many cafe later on in HK. The western fried rice is an example. The pig drumstick rice doesn’t have the name of Swiss sauce but using it as ingredient. Taste and texture are excellent and can keep her standard.
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