2011年6月19日星期日

西營盤 小上海

 

身邊的好友,很喜歡在我最忙的時候, WhatsApp我他們正在開餐的美食照片;美其名為口福同享,實情是精神虐待。
一次看到一個個排列整齊的煎餛飩,即時狂吞口水,半夜三更都要打電話問清楚地址,誰知道好友失憶症發作,只記得在西營盤的第唔知幾多街,只說店名叫小上海。

西營盤是個我很喜歡的地方,第一、二、三街井然有序地將依山而建的樓宇劃分得清清楚楚,斜路一條接一條,上上落落,好有歐洲小山城的感覺。
小上海位於西營盤第一街,是間很有溫馨感覺的小食店,事頭婆叫閔芳。多年前曾經開過一間餐廳,但因老公不捨得她做得辛苦而結業。後來其夫退休,有見自己能幫手,於是讓芳姐於西營盤開了這間小上海,炮製一些家常風味的上海小菜。
細細間的小店毫不起眼,牆上貼上事頭婆父親用毛筆字寫的菜單,餐牌一目了然,我先將平常吃慣的都點了一次。同行的友儕咳了好幾個月,於是叫了碗嫩雞煨麵給他。嫩雞煨麵是一碗最軟滑、最有 Comfort Food感覺的麵食,製法是在短時間把雞肉、蔬菜、麵條煮成燜麵,食完麵更要把湯喝掉,有藥到病除的功效,而我這位好兄弟吃完真的成個人「順晒」,絕無誇張。其他為食團友見狀為免執輸也一人來一碗,場面壯觀!

獅子頭$35/3個

煎餛飩$22/8隻

牆上秀麗的書法寫有煎餛飩和煎餃子。試了煎餛飩。即叫即煎,隻隻脹卜卜,咬落去椰菜爽口,手切豬肉帶着筋腱部位,加些醋和豆瓣醬作調味,個人一口氣連吃 20隻依然未夠喉。
獅子頭是我喜歡吃的上海菜之一。小上海的獅子頭造得很鬆軟,沒有過量的肥膏,豬肉是來自街頭新華肉枱的新鮮豬肉,據講新華每天都大排長龍,肉質有保證。不過要讚的是調味,完全符合上海人那種濃油赤醬的做法,顏色又夠深,似足一粒老泥丸,下面還墊着椰菜,基本上見到已經想叫大大碗菜飯,不過今次就一併把汁撈進嫩雞煨麵中,又成為絕配。
另外點來的豆沙春卷也是事頭婆親手炮製的佳作,好味到可以用乞人憎來形容,因為就算你有幾熱氣,甚至乎聲沙拆晒喇叭,你都會 keep住食。
坐在小上海進食,感覺就如走進外國的唐人街一樣,他鄉遇故知。街外行人悠悠閒閒,裏面又充滿溫馨,閔芳可以算是該區的街坊廚神。

嫩雞煨麵$25

豆沙春卷$12/3件

小上海

地址︰西營盤第一街 119號
電話︰ 2915 2281

2011年6月12日星期日

A CNN insider's guide to Havana, Cuba

Havana, Cuba (CNN) -- What is your favorite neighborhood? Why?

It's a touristy area but one that's really well kept is old Havana so when I haven't been for a while I get in a nice early morning or late afternoon stroll, get a cup of coffee, listen to the bands who play Buena Vista Social Club-style music, which is probably a bit touristy for Cubans but it's really nice.

Where is the best place to people-watch?

By far the best place is the Malecon, the sea wall. Think of it as Cuba's free bar. Every night, especially at weekends, hundreds of Cubans go down there, often with a bottle of rum, to sit on the wall. People promenade; others strum music.

It's crowded and rowdy in some areas and quieter and more romantic in other spots, so depending on your mood you can pick a place that suits.

Where can you get the best view of the city?

There's a building called FOCSA that has a bar and restaurant at the top. I'd skip the restaurant but the view is great, so go up and have a drink and look out over the city.

There's also an old Spanish colonial fort called El Morro on the other side of the bay from Havana. You can get there by car. It has a couple of state-run bars and restaurants. Again, I wouldn't eat there, but it's a nice place to go at sunset, have a drink and enjoy the view of the bay and the seafront.

How do tourists stick out and what's the best way to blend in?

You can't blend in. It's very difficult. And they don't want you to! If you get a tan and don't carry a camera, that'll help, but it's hard not to stand out.

What's the biggest misconception about your city?

Maybe the old cars. There are a lot of old cars but most people are surprised when they come that probably the most common are 1980s Russian Ladas because of Cuba's closeness to the Soviet Union. So you see lots of boxy cars driving around, and plenty of new cars.

The old American classics aren't disappearing, but so many other cars have hit the roads that they aren't as obvious as they used to be.

Where should people stay in Havana?

There are two ways to do Havana: hotels and private homes. All hotels are either state-run or joint ventures with big hotel chains.

Depending on your budget and what you're looking to experience, private homes are a great way to discover Cuban life.

From accommodation near old Havana, which can be a bit more basic as demand is higher there, or further afield, where some homes even have swimming pools, for around 25-45 bucks a night you'll get a room with air conditioning and a private bathroom.

Where do you go to relax?

To the Hotel Nacional -- it has an outdoor grassy lawn that overlooks the Malecon. It's a good place to take kids because they can chase the peacocks that wander around and roll around in the grass while you relax with a drink and watch the world go by.

What essential thing should visitors see/experience if they only have a few hours?

Old Havana in the day and the Malecon at night.

What's the biggest tourist trap? Is there a "tourist trap" that's actually worth seeing?

You have to recognize that tourism is an important source of income. You'll stick out, so everywhere you go, people will spark up a conversation with you. Generally they are looking for something -- commission from a restaurant for bringing you there, or to sell you some cigars, that sort of thing. You can't stop it, so recognize it for what it is -- people simply trying to make a living -- and take it with a bit of good humor.

Be aware that in some of the late-night dance places, as in many tourist spots, you can get hustled. If you want to avoid people trying to make a buck off a tourist, try and experiment with some private restaurants that aren't in old Havana -- you may have a more authentic, interesting experience too.

What's the food scene like in Havana?

It used to be a joke in the 1990s during the post-Soviet economic crisis that the three main failures of the Cuban revolution were breakfast, lunch and dinner -- that's not true any more.

Since the restrictions on private enterprise were relaxed last year, more businesses are opening up and the number of restaurants is mushrooming, so there are suddenly far more exciting places to visit. Often they're run out of people's homes (establishments known as "paladares"). You'll find good food, good service and it's a really nice experience.

Which restaurant would you take your loved one to for an anniversary or other special occasion?

One that's been around for a few years is La Guarida. It's in a sketchy part of town, a relatively poor part right in the center, but in Cuba everywhere's pretty safe. It's in a very typical Cuban building, the sort that you think of when you think of Havana -- falling down, crowded with people. You walk up three flights of stairs to get there. The movie "Strawberry and Chocolate" was filmed there, then it was turned into a restaurant. It has a great atmosphere, it's very romantic, there's great kitsch décor and you can really feel the culture dripping off the walls.

A new option is L'Atelier in the Vedado neighborhood. It has high ceilings, breezy curtains, very nice food and atmosphere and an outdoor space where you can lounge around on pillows and have drinks. It serves international cuisine that's more original than a lot of restaurants here -- a nice mix.

Are there local specialty dishes or drinks that visitors must try?

One typical dish that I really like is ropa vieja -- it means "old clothes" -- shredded beef with spices, usually served with rice and beans. Cubans do wonderful black beans. Another specialty is malanga fritters -- it's a tuber like a potato and they often mash it with garlic to make these amazing fritters.

The national drink is of course the mojito. Don't leave without trying one - they're delicious. Experiment with rum while you're here, too -- they make everything from cocktail white rum to some very nice dark aged rum that you can drink on its own -- sip that on the Malecon, it's a nice way to spend an evening.

Where's your favorite place to spend a night out on the town?

The best thing to do at night is go and listen to jazz -- there's lots of great Latin jazz in Cuba -- or go salsa dancing. Cubans are great salsa dancers and there are lots of quality venues. For a more authentic experience, go in the early evening, at around 7pm, to a matinee -- it's cheaper and that's often when Cubans go. Later on, towards midnight, you'll find more tourists. Restaurante 1830 is a great place for this. You can watch the dancing while relaxing under a mango tree in the garden.

What is a good local souvenir?

If you're not American, cigars and rum are terrific options. Obviously if you're American you can't bring most things home, but you can still buy art -- that doesn't break the embargo. There are lots of great crafters and artists and if you go to the arts and crafts market in old Havana you can find terrific photos or small paintings that easily cost under $20.

JD 和記海鮮飯店

和記海鮮飯店得!

開店三十多年,是區內有名街坊飯堂,生意好,同區有兩間分店。
鋪頭光猛明亮,比渡船角其他飯店企理。主打小炒、燒味和海鮮,菜式有得有唔得。燒鵝人人叫,醃得入味,但皮不脆兼味精重。招牌小炒多香口菜式,如炸蝦餅、小炒皇、椒鹽雞軟骨等。樣樣香口惹味炒功炸功一流,不會食到成口油,是極佳的下酒菜。

地址︰文英街 13-15號(分店在文昌街 21-23號)
電話︰ 2782 5837
營業時間︰ 5:30am-12am
平均消費︰$120

JD 蛇王恩

蛇王恩

Since 1963

精緻不是它的風格,大件夾抵食才是。三代賣蛇。以前佐敦多戲院,如平安、普慶戲院等,開場前散場後,戲迷排長龍幫襯。今非昔比,但足料仍是至大賣點。
有蛇羹和糯米飯,不設臘味燒味。蛇羹有大有細,皆足料。五蛇絲、肉絲大大條,加上木耳絲、冬菇絲,滿滿一大碗。湯底用上蛇骨雞骨陳皮等,味甘清香,不會淡茂茂。基本的檸檬葉絲和薄脆都不缺。

地址︰油麻地吳松街 80號 A
電話︰ 2384 5608
營業時間︰ 12nn-10pm

JD 梁仲良涼茶

梁仲良涼茶

Since 1966

梁仲良、梁中良,全佐敦都知道他們是同街的兩生花,由渡船角鬥到西貢街。即使不理誰先誰後,孰真孰假的是與非。論味道,還是偏愛梁仲良。
一碗感冒茶甘苦醇和;花旗參茶甘而清;羅漢果雪梨茶,苦得離奇,但喝罷心神舒暢;火麻仁夏天獨有,濃得掛杯,排毒一流。真材實料,做人與做茶本應如一。

地址︰佐敦偉晴街 81號(西貢街公園對面)
電話︰ 2388 5908
營業時間︰ 9am-11pm

JD 彌敦粥麵家

彌敦粥麵家

Since 1964

來的不是熟客,就是遊客。以鮑魚粥馳名,用上貨真價實的車輪鮑,過百元一碗,華麗在骨子裏。
其他粥品,豬腰爽甜生熟度剛剛好、豬膶大片鮮味、肉丸足料、鯪魚球結實,粥底綿少味精。麵食麻麻,獨愛薑葱撈面,多豬油,極香。麵條鹼水味時重時淡,同區有更好選擇。

地址︰佐敦西貢街 11號地下
電話︰ 2384 7355
營業時間︰ 7:30am-11pm

JD 合興火鍋

合興火鍋

Since 1977

打不死老牌火鍋店。早年打冷火鍋兩食, 80年代搬新鋪才成為火鍋店。去年翻新,拆走霓虹燈、換上米白外牆、雲石枱,一洗舊味。食物簡單美好如一。湯底只得六七款,自家炒沙嗲湯極香。特級手切肥牛用美國雪花肥牛,軟滑無渣,但熟客更愛 out of menu的澳洲 M9級和牛,入口即化。其他海鮮、肉丸、蔬菜、內臟都是傳統菜式。以不變應萬變,是至佳生存之道。

地址︰佐敦吳松街 62號地下
電話︰ 2384 6106
營業時間︰ 6pm-1am(星期三休息)

JD 和發隆餅家

和發隆餅家

Since 1970s

鄰居廖孖記見證, 70年代由潮州人所開,前鋪後工場,至今不變。十多年前交由另一潮州漢張生經營。約他採訪,不不不不不,三四五顧草蘆後,終願拍照。死纏難打,因他的花生糖真好吃。
人手新鮮製作,有麥芽香不死實不黐牙。其他潮州糖餅也美味,如原粒花生做的喃糖、花生糖包住花生酥的鴨頸糖等,外香內酥。零售生意少,但區外不少潮州糖都由他交貨,是個隱形花生糖大王。

地址︰佐敦官涌閩街 3號地下及閣樓
電話︰ 2735 5505

2011年6月11日星期六

佐敦 河內越南餐廳

佐敦。是傳統的越南人地頭。
七十年代,越共統一越南,不少越南人和華僑逃難來港。在佐敦道碼頭上岸,落戶渡船角和西貢街一帶。老趙、添記、老許、堤岸、職業樂師同樂會,曾幾何時,食肆滿滿,人強馬壯。不過近年,越南人陸續移民或遷離。只剩老趙和添記,仍在鎮守。
直至去年,才有新血加入。原在北角的越南粉麵店──河內,過江來佐敦開店,卻青出於藍,為沉寂多時的佐敦越菜,注入力量。

最強新血 河內越南餐廳

老闆娘阮小姐,來自河內, 2000年嫁來香港。在本地越南餐廳打工。 07年在北角開了第一間店,口碑好,但只得四張枱,去年將店子賣給夥計,來佐敦重新開始,新店有十餘張枱,比舊店大。主力湯粉、濛粉、飯和小吃,不做大頭蝦等熱門海鮮小炒。「父母在河內開粉麵店。現在賣的,就是我們以前做的。海鮮小菜?我唔識咪唔賣囉!」她說。
她有性格,只賣拿手的,不濫竽充數。又親力親為,開店入貨煮湯做菜,由她一手包辦。
生牛肉河和蟹膏濛粉,頂呱呱,是招牌。兩者的靈魂都在於湯。
前者的牛骨湯,用三十斤牛骨熬過夜,放果皮桂皮八角等香料,不下味精。入口有純粹的牛肉鮮味、不太甜。
蟹膏濛粉用越南淡水蟹仔,攪碎熬湯,隔渣四五次,花足大半日時間,味道鮮得出奇。
香料食材,如牛河必備的金不換、鵝帝、青檸等,沙律牙車快上的叻沙葉等,盡量用家鄉的。就連牛丸、紮肉、鴨仔蛋等都由越南寄來,原汁原味。
最原汁原味的,是店內氣氛。阮小姐和侍應都用越南話交談,「北漏洞拉」滿場飛,越南同鄉客又多,食得興起,個個搭嘴,以為真的去了河內。

金不換、辣椒、鵝帝、青檸等香料全來自越南。

煮湯河的廚房就在入口旁,一看就知湯粉是招牌。

放大圖片

牙車快$40
椰菜絲、鵝帝、叻沙葉、雞絲加上花生碎和炸乾葱,酸、辣、鮮、香,好開胃。

鮮蝦手卷$30
中間釀入了大量香料,比人家芳香。

火車頭$50
湯不下味精,甜味都來自牛骨。下多些青檸汁,味道清香不膩。

河內越南餐廳

地址︰佐敦白加士街 61號地下
電話︰ 2512 6789
營業時間︰ 11:30am-12mn
平均消費︰$80

猶勝印巴 專業咖喱皇

佐敦成為咖喱重鎮,拜尖沙咀重慶大廈所賜。
十年前,這區只有亞龍咖喱一間咖喱店,但重慶大廈咖喱大戰愈演愈烈,戰火蔓延,版圖逐漸伸延至佐敦。印度咖喱、尼泊爾咖喱、巴基斯坦咖喱……如雨後春筍,十間八間少不了。
但意想不到的是,至美味那間,竟是本地人李生所開的專業咖喱皇。
專業咖喱皇曾在尖東、元朗和紅磡開店,七年前在佐敦落葉歸根,由李生和李太兩夫婦打理,男當廚,女樓面,縱使老闆娘 Maria出名惡死,但生意還是做得有聲有色。
一道乾咖喱,確是獨步佐敦。沒有汁,像黑泥,用來炒,緊緊包住豬牛雞等配料,味道質感絕佳。馥郁沉厚,質感如沙,與別不同。
其他店的咖喱,立時顯得單薄乏味,給比下去。
這獨門秘技,究竟如何練成,已屆七十七的李生,自己也忘了!
只記得年輕時在 ABC等俄羅斯餐廳學過咖喱,後來行船當水手也做過,又在摩羅廟街跟過印度人學,但如何集其大成,獨樹一幟,已是無從稽考。
但他肯定地說,他做的是印度咖喱,重香料味,不像巴基斯坦般,側重於洋葱。
是印是巴還是港,其實再探討也沒啥意義?
只要做得好食,就是真理。咖喱即叫即煮,有客柯打,取咖喱膽用牛油爆香、加入番茄和蘋果蓉等炒煮。逐份逐份烹調,油香撲鼻,鮮香濃烈。
款式又多,加芝士、加椰汁、加奶都有,但咖喱膽都是一樣的,味道分別其實不大,但一樣好吃,叫人一吃上癮。

有些印度人來光顧,依然保留用右手吃咖喱的傳統。

放大圖片

用印尼牛油煮咖喱,水分少,味特濃。

廚房有大量乾葱,煮咖喱少不了它。

豬扒乾咖喱米線$68
米線爽滑,條條沾滿乾咖喱醬,一吃便停不了。

馬蘇里拉乾咖喱香草羊扒$118(配飯/薄餅)
羊扒用咖喱膽醃香,加上少許芝士,酥香入味。

馬蘇里拉乾咖喱鮮魷$138
魷魚新鮮厚肉,沾上香辣的咖喱仍不減鮮味。(配飯/薄餅)

專業咖喱皇

地址︰佐敦吳松街 157號地下
電話︰ 2330 8812
營業時間︰ 11am-3pm, 6pm-11pm
平均消費︰$120

2011年6月8日星期三

Valcucine 是頂級意大利廚房設計品牌

單是吊櫃及地櫃,不計其他設備,價錢已逾 80萬元。

    單是吊櫃及地櫃,不計其他設備,價錢已逾 80萬元。

    豪宅造價一浪高於一浪,放在其內的家具當然不能是連鎖店貨色。一套頂級廚櫃連相關設備,價值逾 200萬元,買得起一層細價樓,值唔值?
    Valcucine 是頂級意大利廚房設計品牌, 1980年由 4位設計師創辦,英國皇室指定御用廚櫃,獲頒多項設計專利獎項,包括研發全球最輕、最薄的 Ricicla鋁框系列門板、 AirWall Hood氣幕式排煙機,及 Multipla多功能操作台。 Valcucine香港代理 Mooi Living行政總裁鄭竣輝說,廚櫃是一門室內設計,代表生活品味和態度。

    就連抽屜底部也裝嵌強化玻璃。

    廚櫃表面能承受 3公斤重的鉛球撞擊。

    "要給客人由 quality到 design的 luxury"

    設計師之一的 Gabriele Centazzo本是建築師,故在質料和技術上,既要獨特,又要實用。
    鄭竣輝說:「貴價東西就算望落一樣,但一看細節位就知道分別。我們要給客人由 quality(質量)到 design(設計)的 luxury(奢華)。」
    談到設計, Valcucine的賣點是糅合人體工學、藝術感及環保元素。全櫃用鋁質和玻璃嵌成,目前沒有其他品牌能做到這個技術。廚櫃不用木板,零甲醛含量,防水防霉,同時減少砍伐樹木。廚櫃所用的強化玻璃板,雖然厚度僅 5mm,但在玻璃板上動菜刀,也毋須顧慮安全問題。即使 3公斤重的鉛球從高處掉落櫃面,廚櫃仍絲毫無損。
    客人除了可轉換玻璃顏色外,所用的 Inlay物料也方便客人設計圖案。鄭竣輝說,曾有客人訂做印有公司 logo的廚櫃放在辦公室,更有要求印上一整幅山水畫。
    記者:張韻珊 攝影:程志遠

    Valcucine買家並非暴發戶

    "鍾意 Valcucine的組合有彈性,隨意選用不同顏色與物料設計"
    美食旅遊家紀曉華

    鄭竣輝表示,不少有錢顧客,長時間在外應酬,甚少回家下廚,故要求一切簡便。 New Logica System系列廚櫃設計便利生活,吊櫃部份夠闊夠長,物品擺位一目了然,所有電器設備均齊集在廚櫃中,拉下櫃門美觀實用。
    他笑言,內地客最豪氣,他們追求生活品味,重視健康,會買過百萬的廚櫃,絕非為了奢侈暴發。「他們捨得花錢,而且能理解廚櫃的高質素。」
    美食旅遊家紀曉華的工作坊 The Playground選用了 Valcucine廚櫃組合大玩黑白灰配搭。
    「其實個個廚櫃用起嚟都差唔多。」他欣賞 Valcucine的超高承重量,碗碟收藏量高,適合香港生活空間不多的地方。此外,櫃門像有油壓功能一樣,可以慢慢關上,方便用家。

    2011年6月7日星期二

    TST The Steak Kitchen 罕有西班牙牛扒現身

    高級扒房像接力賽,一家開業又到另一家上場。繼美國、澳洲、阿根廷、法國牛之後,最新一家 The Steak Kitchen 在諾士佛臺新登場,引入相信是香港獨一無二的西班牙牛,它的極佳級肉眼(Prime Rib)被譽為「完美的牛扒」,以濃郁而持久的牛肉味取勝,牛迷不容錯過!

    西班牙的鬥牛比賽,舉世知名;至於西班牙的牛扒,則是物以罕為貴。當然,兩者不能相提並輪,前者是公牛(Bull),後者是已閹割的公牛(Ox)。

    香港首家引入西班牙牛的 The Steak Kitchen,其西班牙籍顧問廚師 Francisco Pazos 介紹說:「這種西班牙 Summum 牛屬於大種牛,每隻可重達 1,600 公斤,長於西北部城市 Lugo。牛隻飼養到 5 歲會被閹割,之後開始餵飼草、大麥及粟米一類的天然飼料。牠們不會聽音樂、喝啤酒,而是訓練每天推 1,000 公斤的石頭當作運動,令牠們體內的油脂不致聚在一處,而會較均勻分布。飼養到 8 至 16 歲,牛隻才被宰殺,然後經熟成至少兩個月,比一般的 3 星期為長。西班牙牛的供應量相當有限,每星期只會屠宰 8 隻牛,約 400 公斤來供應全國不到 20 間最高級餐廳。可以說,本土人也未必吃過。」

    Francisco 有本事引進香港,第一批有 24 公斤極佳級肉眼。「我在當地餐廳當廚的時候,已經認識這個農場,他們知道我有能力處理這種牛肉,才答應供貨到香港。」肉眼需先解凍兩小時,再置於慢煮爐至 53℃,讓血水平均散開,然後便放在烤爐上兩邊稍為烤一會。「不能煮太熟,我認為 medium rare 最好,只需少許海鹽已經足夠。」

    完美的牛扒

    我嘗了一塊,牛肉味澎湃得充斥整個口腔,美國牛馬上給比下去了,肉身有�頭。難怪美國《時代》雜誌食評家 Lydia Itoi 譽為「The Perfect Steak」,英國《衛報》一篇「The 50 best things to eat in the world, and where to eat them」(全球 50 樣美食何處尋),此肉眼扒亦佔一席位。

    怕吃了西班牙牛之後,回頭太難,可先由澳洲和牛 Tomahawk(連骨肉眼)及 Porterhouse(腰肉牛扒)、美國 Meyer's 的 Prime 級有機西冷,或加拿大牛扒入門;自由添加純海鹽、煙熏海鹽、喜瑪拉雅水晶鹽,或各式芥末。牛迷還有即做牛肉他他、和牛漢堡配鵝肝、牛肉薄餅等選擇。配襯扒類或頭盤,除了紅白酒,亦有供應超過 10 款來自英、法、意國的礦泉水或蒸餾水。

    以上講了一大堆牛肉的部位,若閣下未能完全了解,大可參考餐廳正門旁的手繪牛肉位置分布圖。再來欣賞一室深沉而富情調的 1930 年代紐約式設計,古典的深啡色皮座椅,黑色紳士帽燈罩下的黑框相架群,襯托亮麗繽紛的酒杯圖案牆,復古亦時尚,讓一頓牛扒盛宴更顯華麗。

    ---------------------------------

    【素味平生】

    鋸扒,總要有配菜。餐廳特別設有自助沙律吧(單點每位 $180,點扒類主菜另加 $98),有多款沙律菜、燒烤菜(意大利青瓜、蘑菇等)、乾果類(草莓乾、藍莓乾等),以及芝士、橄欖、水果等,超過 30 款素食選擇。另外,也有素食菜式之選,如這道鹽焗薯仔($50),薯仔塗上蒜蓉、牛油後,用厚厚的海鹽上下夾起來,以 180℃ 焗 45 分鐘,像吃厚薯片,很惹味。

    ﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏

    Info

    The Steak Kitchen

    地址:尖沙咀諾士佛臺 10 號 2 樓

    電話:2312 6222

    營業時間:周日至四及公眾假期 5:30pm-凌晨 2am、周五、六及公假前夕營業至凌晨 3am

    交通:港鐵尖沙咀站 B1 出口

    每人平均消費:$500

    Best Blogs of 2011

    2011年6月5日星期日

    荃灣 寶哥上海味館

    招牌小籠包$18/4隻<br/>皮薄餡靚,入口是鮮甜肉汁。

      招牌小籠包$18/4隻
      皮薄餡靚,入口是鮮甜肉汁。

      荃灣的食肆出名多卧虎藏龍,麵棧、雲貴川、正宗山西刀削麵皇都是有口皆碑的代表,最近發現多了一家驚喜食店,叫寶哥上海味館。
      店內設有開放式廚房,裝潢簡單,街坊格局,最多坐 50人,繁忙時間光顧有點擠迫。菜式選擇不多,主打上海點心和麵食,另有小食和菜飯。別少看這街坊小店,幕後班底大有來頭。老闆寶哥是香港王家沙的開國功臣,今次專程請來曾任新加坡翡翠拉麵的總廚黃師傅坐鎮新店,連同其他有經驗的點心師傅,廚房班底共有 7人,以小店來說,陣容鼎盛,難怪出品有板有眼。
       

      所有點心即叫即蒸,小籠包每枱必叫,皮薄肉嫩,啖啖都有湯汁。價錢便宜,但不將貨就價。選用的麵粉是一級日本麵粉,韌性較高,做出來的小籠包不但有韌度,就算放久了也不會乾爭爭。生煎包、鍋貼,都是有柯打才生煎,火力控制均勻,皮脆芳香。
      擔擔麵也不可錯過,麵條由超過二十年的老字號宏通麵廠度身訂做,比較粗身,入口爽滑帶勁度,美中不足之處是麻醬重了一點,不夠香辣。
      出品新鮮,大件夾便宜,難怪,店子未做宣傳已吸引不少街坊捧場。

      放大圖片

      招牌擔擔麵$25
      麵條爽滑有嚼勁,配料有肉碎、榨菜、蝦米蓉和花生碎,麻香但不夠辣。

      放大圖片

      一到繁忙時間便座無虛席。

      放大圖片

      噴湯生煎包$3.5/隻
      真正生煎,入口時小心燙嘴,底部香脆,咬開時小心噴出的肉汁。

      放大圖片

      老闆寶哥(左)和點心大廚(右)黃師傅裏應外合。

      寶哥上海味館

      地址:荃灣眾安街 114號地下
      電話: 3482 2862
      營業時間: 11:30am-10:30pm
      平均消費:$50