tag:blogger.com,1999:blog-51429436741990674832024-03-28T07:53:26.318+08:00猛烈南瓜在飯桌猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.comBlogger3095125tag:blogger.com,1999:blog-5142943674199067483.post-30067378509644384062024-03-28T04:17:00.003+08:002024-03-28T04:21:16.061+08:00安特衛普:我來晚了@Hotel Indigo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpumIHBh9Bl0bDKz_LYhhKpIUcZU6kz7RW6BiQveYuK8XHHctIwsGA8fmXDzyWB3wfHP36kLIwXMcyLn4g8Bg3_8L_LyKSfuy-Qd2YCL0eDBaaCwD67djkYmEDyamuLAK1pManvDtR-s_bAj7DdRgg1akATLaHp0AuPYcm6Fdt5_2FSO2YDRSFZPZKkU/s4032/IMG_7047.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpumIHBh9Bl0bDKz_LYhhKpIUcZU6kz7RW6BiQveYuK8XHHctIwsGA8fmXDzyWB3wfHP36kLIwXMcyLn4g8Bg3_8L_LyKSfuy-Qd2YCL0eDBaaCwD67djkYmEDyamuLAK1pManvDtR-s_bAj7DdRgg1akATLaHp0AuPYcm6Fdt5_2FSO2YDRSFZPZKkU/w400-h300/IMG_7047.HEIC" width="400" /></a></div><br /><p>沒錯,我真的來晚了,差不多足足二十年。</p><p>小寶:「你去安特衛普,都係為了時裝。」</p><p>說對了。</p><p>為何我說遲了差不多二十年?因為在2004年秋天,我在倫敦跌了護照,本來第二日準備坐Eurostar到布魯塞爾,結果改去領事館。</p><p>原定的比利時之行,就此打住。</p><p>這二十年裡面,我的Dries Van Noten外衣已穿不下,小寶成為了它的新主人,他穿得很好看;我的Martin Margiela球鞋,個底已經甩埋;以上的名字,似乎與我越離越遠。</p><p>但在月前看到窮L酒谷主人J先生的遊記,重燃了我到訪此地的決心,於是在今年歐遊1.0裡面,預兩晚給比利時。</p><p>上網看當地的酒店,布魯塞爾的四星級,最便宜要千幾銀一晚,相反安特衛普就便宜一半,不如先在布魯塞爾玩一個下午,然後坐火車上去安特衛普住兩晚。</p><p>我最後選擇在中央車站外面的「Hotel Indigo 」宿兩宵,始終是洲際集團旗下,經A字頭旅遊網站預訂, 兩晚加埋千五港幣左右,的確好抵deal。</p><p>抵埗當日,在FB看到Dries Van Noten宣佈退休的消息,一切好像是整定。<span></span></p><a name='more'></a><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KWHT_Zv_UMnQhrkyuVd6n5MKv91HXu6ZX6AnHLkRMu5DGz_1mfjIN9l3UdYOjm4ADqU__yV_Q6Ai9BgYUVet4EDb6LRyp40VBKtKwp2HO4QBPCdPTj3XTA0ioNfI3FMKTXjDTaOme1NxiP0eaaZ94Xq4BfxHej8gw3szA-COcT-l7vaHJpEcn70O2jI/s4032/IMG_7048.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KWHT_Zv_UMnQhrkyuVd6n5MKv91HXu6ZX6AnHLkRMu5DGz_1mfjIN9l3UdYOjm4ADqU__yV_Q6Ai9BgYUVet4EDb6LRyp40VBKtKwp2HO4QBPCdPTj3XTA0ioNfI3FMKTXjDTaOme1NxiP0eaaZ94Xq4BfxHej8gw3szA-COcT-l7vaHJpEcn70O2jI/w400-h300/IMG_7048.HEIC" width="400" /></a></div><br /><div><br /></div><div><br /></div><div>入住的時候,亞裔女receptionist問我:「是否第一次來比利時?」</div><div><br /></div><div>我:「不是,之前去過布魯塞爾,但是今次就第一次來到安特衛普。」</div><div><br /></div><div>說罷,她拿出一盒朱古力,請我吃一粒:「Welcome to Belgium。」</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5qXAT_Y99NoD_oaB11wKz-PonETMrX7E11yaKQWT1PkADcfbOM8iqLi0deyXtXbH6WCjd5aQerZ5r2oYt95MbezshiepcyVFJNJ8g1uI6ABxSiIzMfJnYlBexW_vO4RnJzLohfL2h51N3QeaSUwEnDC8mWJ09KffQIo4r4RtyXrocgIjArVA1SDdJzI/s4032/IMG_7299.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5qXAT_Y99NoD_oaB11wKz-PonETMrX7E11yaKQWT1PkADcfbOM8iqLi0deyXtXbH6WCjd5aQerZ5r2oYt95MbezshiepcyVFJNJ8g1uI6ABxSiIzMfJnYlBexW_vO4RnJzLohfL2h51N3QeaSUwEnDC8mWJ09KffQIo4r4RtyXrocgIjArVA1SDdJzI/w300-h400/IMG_7299.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGGOkRjfkkuPBLulsE3OEvmd2B8OspOQGCJTT4Pv1wJI9n0ipSMpqkjxt1GeXLoqrx53B033Ivpugfmdf8Io7QV8u2bVwJ4EBLXk2KFZ_tT4zLfdl5wsw-yIg2UHnlVmRndvzQQfVaAgTC7xazp0QKdJrwNfXzQoSNdoXS50XejM4QzymBW4YT_7aWPQ/s4032/IMG_7300.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGGOkRjfkkuPBLulsE3OEvmd2B8OspOQGCJTT4Pv1wJI9n0ipSMpqkjxt1GeXLoqrx53B033Ivpugfmdf8Io7QV8u2bVwJ4EBLXk2KFZ_tT4zLfdl5wsw-yIg2UHnlVmRndvzQQfVaAgTC7xazp0QKdJrwNfXzQoSNdoXS50XejM4QzymBW4YT_7aWPQ/w300-h400/IMG_7300.HEIC" width="300" /></a></div><br /><div><br /></div><div>酒店大堂就只是接待處隔離的梳化位,書架上面擺放了不少書藉,更有個黑膠唱盤,不知道是否運作正常?拿張黑膠播放下,等候入住的話,應該感覺會幾chill。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBn8J1h47_kqjSqph-UAv5ygfuEwHaMlWh0e0Xlf-xHdZslmAasBSRx3gFpv1EGBwTscl-A0CwtYVDo60YfjSfJyIKzAzceqBlk7UnOlWHFoKUGZcr5aBTPdsnuzFLWXQzaLPOxsh3h3l_CK8MTPygqZ_TYIoAqcTOfF_0gtE793SkbnM-8EvpbQq0kFo/s4032/IMG_7053.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBn8J1h47_kqjSqph-UAv5ygfuEwHaMlWh0e0Xlf-xHdZslmAasBSRx3gFpv1EGBwTscl-A0CwtYVDo60YfjSfJyIKzAzceqBlk7UnOlWHFoKUGZcr5aBTPdsnuzFLWXQzaLPOxsh3h3l_CK8MTPygqZ_TYIoAqcTOfF_0gtE793SkbnM-8EvpbQq0kFo/w400-h300/IMG_7053.HEIC" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY0T_BI6Gyj5nVxvaY6CKmYA_CockGNBg1qyKrLptOBmmQlaSfZx9xSeCYLCMHBugTecIkmttfJ8bAnWIJzkZbYEZkJbUlHm_gvZKl-N28QnEfRMF1NQE4Uk6PBy1NtFqc6jIgi4anDuSEodsSvtNpCP7CKdquyTek0cHZD8U59pOa84cnltgYchp3Mo/s4032/IMG_7063.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY0T_BI6Gyj5nVxvaY6CKmYA_CockGNBg1qyKrLptOBmmQlaSfZx9xSeCYLCMHBugTecIkmttfJ8bAnWIJzkZbYEZkJbUlHm_gvZKl-N28QnEfRMF1NQE4Uk6PBy1NtFqc6jIgi4anDuSEodsSvtNpCP7CKdquyTek0cHZD8U59pOa84cnltgYchp3Mo/w300-h400/IMG_7063.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHtRBrhWguQJAbUiOHQuPzf3e_vxTv7fr0qKPuxdUuNpX74GWkl-FJUd_XaRoRS6ZmbAGftuQUxb22nVcosjQOVxP3PTHCx8XNGc-Nrm1pA8Gd8ulLLoQ9CBtOc2qVM3emcKIXUNZ-ook9zaEka5Ctv3JnsQomYeT3xx-5KXTG9ym2A-JKg6Srxeiyyc/s4032/IMG_7064.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHtRBrhWguQJAbUiOHQuPzf3e_vxTv7fr0qKPuxdUuNpX74GWkl-FJUd_XaRoRS6ZmbAGftuQUxb22nVcosjQOVxP3PTHCx8XNGc-Nrm1pA8Gd8ulLLoQ9CBtOc2qVM3emcKIXUNZ-ook9zaEka5Ctv3JnsQomYeT3xx-5KXTG9ym2A-JKg6Srxeiyyc/w300-h400/IMG_7064.HEIC" width="300" /></a></div><br /><div><br /></div><div><br /></div><div>酒店房間麻雀雖小,總算要嗰樣有嗰樣。粉紅色加米色的格調,藝術風的燈飾與掛畫,枕頭軟硬適中,床單軟熟,雪櫃有免費礦泉水,咖啡機亦有提供,有梳化就沒有書枱,好像我有時要打開電腦寫文的話,未免有點不太方便。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMBXsLsZCoQ5T-Xe7Y68sxqdW_cgsRgwxpv5mQXPinSLFPxi7QSj8Hy1BsDFOEINPmCmrt3vgj1gWHiJVUpXJika-mMrGD6IeVCuzqYl3ybVfYq5_96NJ6KZqLw5ODqO1nXl9fjc3XDxWo1u-qtJ8o_2cIlBY-XlZNT_Jvndf3ueNlCYHtRV6Axgcn5Y/s4032/IMG_7062.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMBXsLsZCoQ5T-Xe7Y68sxqdW_cgsRgwxpv5mQXPinSLFPxi7QSj8Hy1BsDFOEINPmCmrt3vgj1gWHiJVUpXJika-mMrGD6IeVCuzqYl3ybVfYq5_96NJ6KZqLw5ODqO1nXl9fjc3XDxWo1u-qtJ8o_2cIlBY-XlZNT_Jvndf3ueNlCYHtRV6Axgcn5Y/w300-h400/IMG_7062.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHghgaQRAPxAN1KCjEbTRuXFb0PatJeLMSK8M64BGbCp1AHY_uExV-drrYxjqn6B1HZ6jKt2R6K9KipVOLnvvLXYU7rmb2uCOJLsO5NxYMzDTGQywmcbNa_lT4VeWucyynF5FAxM6LpsI7poZf92k2YDOCQFskgOV4eTfIA2rO7b66oXJGzNjBirNXO8/s4032/IMG_7061.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHghgaQRAPxAN1KCjEbTRuXFb0PatJeLMSK8M64BGbCp1AHY_uExV-drrYxjqn6B1HZ6jKt2R6K9KipVOLnvvLXYU7rmb2uCOJLsO5NxYMzDTGQywmcbNa_lT4VeWucyynF5FAxM6LpsI7poZf92k2YDOCQFskgOV4eTfIA2rO7b66oXJGzNjBirNXO8/w300-h400/IMG_7061.HEIC" width="300" /></a></div><br /><div><br /></div><div><br /></div><div>浴室是企缸,例牌rain shower與shower hose兩者任揀,酒店有提供沖涼液、洗頭水、洗手液,若牙刷的話就要自備,出來行走江湖多年,住酒店自備牙刷是常識,除非day use爆房就另作別論,嘻嘻。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflEQMWSVS4HG7uZr0PlP_80lBhDNcJ4du36z_ikK_mtT7T8ki_DqEvKPWTpv5EjkQKMbnpJ2q-r0NHOuYbPJ6PoKlaUVinAzrFsUJUItYIuOs5Kov3lNlfJDBPIMq17rYdy8OwSaLr0HFLNzCI5BriHQUgyWF54ld99zGKQaTv0YTLPbZ7pu0i9CzCGo/s4032/IMG_7082.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflEQMWSVS4HG7uZr0PlP_80lBhDNcJ4du36z_ikK_mtT7T8ki_DqEvKPWTpv5EjkQKMbnpJ2q-r0NHOuYbPJ6PoKlaUVinAzrFsUJUItYIuOs5Kov3lNlfJDBPIMq17rYdy8OwSaLr0HFLNzCI5BriHQUgyWF54ld99zGKQaTv0YTLPbZ7pu0i9CzCGo/w400-h300/IMG_7082.HEIC" width="400" /></a></div><br /><div><br /></div><div>位置是方便,外面的廣場景觀亦開揚,但我可能住低層,外面的嘈音食到應一應,包括是一大群人的喧嘩聲,與及輕鐵經過產生的聲音。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZ1x6xCyHmk-p6E4hO6zUluU-5tAhOH97AI5ObGeSCV8b1Sb3GDKrLjZFOTQXDw-MRhv5-GBWHimxs6g25MCsG4v2dcflpux_OrxfSBNPc5E4LSxfhyphenhyphenC6eDI1VsUm6uHARGWMuRY5BM5xE8_Vx25LoS4G7x8h9BtuRjpVAiuyuCoMQU2j8Gxa_ylQdlw/s4032/IMG_7052.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZ1x6xCyHmk-p6E4hO6zUluU-5tAhOH97AI5ObGeSCV8b1Sb3GDKrLjZFOTQXDw-MRhv5-GBWHimxs6g25MCsG4v2dcflpux_OrxfSBNPc5E4LSxfhyphenhyphenC6eDI1VsUm6uHARGWMuRY5BM5xE8_Vx25LoS4G7x8h9BtuRjpVAiuyuCoMQU2j8Gxa_ylQdlw/w300-h400/IMG_7052.HEIC" width="300" /></a></div><br /><div><br /></div><div>有一點值得嘉許,如果不用打掃房間的話,酒店會給客人一張價值€5的飲食券,可以在餐廳享用,足夠換一杯啤酒,洗少一條毛巾,環保一點。</div><div><br /></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHR5F36tapjs6Xwc1_P7PLjGGpPFpK8aKmmjdLYQfqk3CNVk5J-Z25XTliqRuP5C4tT5d2E6akErnASA9g1ST2lvLZphDEFauwhr8RVvNrY-JuVUIN_gZDfIbELNC8oJXP5GEvfpNSjofFBu3332yml8x7hI3xXDH4qKUihFBrwUn3oiPIlpQCMdyh1k/s4032/IMG_7411.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHR5F36tapjs6Xwc1_P7PLjGGpPFpK8aKmmjdLYQfqk3CNVk5J-Z25XTliqRuP5C4tT5d2E6akErnASA9g1ST2lvLZphDEFauwhr8RVvNrY-JuVUIN_gZDfIbELNC8oJXP5GEvfpNSjofFBu3332yml8x7hI3xXDH4qKUihFBrwUn3oiPIlpQCMdyh1k/w300-h400/IMG_7411.HEIC" width="300" /></a></div><br /><div><br /></div><div><br /></div><div>我的房租是包早餐,自助形式,有風乾火腿、芝士、煙三文魚、炒蛋、香腸、煙肉、各款麵包,最特別是自己整個窩夫,畢竟在比利時嘛,窩夫是當地名物。</div></div><div><br /></div><div><div>退房當日,我要坐早班火車回布魯塞爾,再轉Eurostar前往倫敦,也要爭取時間吃埋個早餐才離開,行去火車站,三分鐘而已。</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xT-0DHfy__0TMzHWJGOPohorVvoxPgpxxg7mCP8LxLKFVcWXkCSQw_vioF2JmiXOFbDOlBm2cGgspeBSwJaBtdXsfACy7Wfti4g-dwhiJ6rxckVKXNjYR3RxWLQlk88b6XatX2jXcQtGm4gxwJ7xUjEBxXBnnuaZ2DyQl8U70WxNibrsxdETDZ5TYI0/s4032/IMG_7413.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xT-0DHfy__0TMzHWJGOPohorVvoxPgpxxg7mCP8LxLKFVcWXkCSQw_vioF2JmiXOFbDOlBm2cGgspeBSwJaBtdXsfACy7Wfti4g-dwhiJ6rxckVKXNjYR3RxWLQlk88b6XatX2jXcQtGm4gxwJ7xUjEBxXBnnuaZ2DyQl8U70WxNibrsxdETDZ5TYI0/w400-h300/IMG_7413.HEIC" width="400" /></a></div><br /><div><br /></div><div><br /></div><div><div>相比布魯塞爾,我更愛安特衛普的時尚,看看可以幾時再來,希望不要再等多二十年。</div></div><div><br /></div><div><div>Hotel Indigo Antwerp:Koningin Astridplein 43, 2018 Antwerpen</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-78981805133771457382024-03-15T11:50:00.004+08:002024-03-15T11:54:10.871+08:00Mora摩:豆品新星<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCz8SV1DNFeXztHYmgEtrPOBBcaVLfwxIQ3qFKUz_qPiNI20BNFNbLm58GkfmydE-vlq8Yz3U0YGxRXVSTFPLUqjRajVFKR-phxIDnhYiGdef1XHmbZm5Tfovhz4BqiZh_JL1_oFO8jsXGB-iT4vqASvlDsT4swgS43XIm61Ar3E3F0XPEaHnW1PNBzc/s4032/IMG_5644.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCz8SV1DNFeXztHYmgEtrPOBBcaVLfwxIQ3qFKUz_qPiNI20BNFNbLm58GkfmydE-vlq8Yz3U0YGxRXVSTFPLUqjRajVFKR-phxIDnhYiGdef1XHmbZm5Tfovhz4BqiZh_JL1_oFO8jsXGB-iT4vqASvlDsT4swgS43XIm61Ar3E3F0XPEaHnW1PNBzc/w400-h300/IMG_5644.HEIC" width="400" /></a></div><br /><p>上個月請友人吃生日飯,我開了多間餐廳名字給她選擇,她絕大部份都去過。</p><p>生日嘛,當然是想去一間未去過的餐廳。</p><p>剩下有兩間,兩間都是名門開設的副線,最終我們在微雨的晚上,坐在摩羅街的「Mora摩」。</p><p>疫情期間時開業,聽說當時很難訂位,現在就不同了,可能是平日的晚上,餐廳得不到一半客人入座。<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAgZBNTibvJb3qHYWa2PxzzzoFfBON6z9bF4JL3bwmBTSLoeYH-g5RNsUI9eg1tuII-fCvpqeBCtTsl8u36fkZhIuv13WO1Gcs-uyb_Wb8X8OXXXi16bkHMEvNwtOxQvqxxNsX_BNW3mJzqqp5zu5cnM8UOkBCbZVG62OKA8OUFqcz1wwfIH94HaR000/s4032/IMG_5643.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAgZBNTibvJb3qHYWa2PxzzzoFfBON6z9bF4JL3bwmBTSLoeYH-g5RNsUI9eg1tuII-fCvpqeBCtTsl8u36fkZhIuv13WO1Gcs-uyb_Wb8X8OXXXi16bkHMEvNwtOxQvqxxNsX_BNW3mJzqqp5zu5cnM8UOkBCbZVG62OKA8OUFqcz1wwfIH94HaR000/w400-h300/IMG_5643.HEIC" width="400" /></a></div><br /><p>這間由米芝蓮兩星女廚師Vicky Lau的餐廳,應該是香港唯一一間高級西餐,以自家製的豆品擔大旗,上年拿下米芝蓮綠星,表揚她對永續與環保的貢獻。</p><p>我未曾到訪過「TATE」,沒有先入為主的想法,去品嚐這一個八道菜的tasting menu,每位$1080+10%,但有一道菜要額外加$138。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1gETbl3VlVgcmFIomuK6vXD0Dju88sRpfMRD3In7i3rwLyDIzjMMwI1GZprcLHYrksMiRO6YLoasvnVfMyxwTT-qWmeDLSre8-FHe-Euw3mBS735u8Psf1g-4OM6rU5ReibZucNvD3y4LwWIM0VN7BFsgJdF9He4_3Pe8JDzIqf4KuoF_E8uqZEAEhE/s6000/DSC04712.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1gETbl3VlVgcmFIomuK6vXD0Dju88sRpfMRD3In7i3rwLyDIzjMMwI1GZprcLHYrksMiRO6YLoasvnVfMyxwTT-qWmeDLSre8-FHe-Euw3mBS735u8Psf1g-4OM6rU5ReibZucNvD3y4LwWIM0VN7BFsgJdF9He4_3Pe8JDzIqf4KuoF_E8uqZEAEhE/w400-h266/DSC04712.JPG" width="400" /></a></div><br /><p>以鹹豆漿作靈感的「Savoury Soy Milk with Geoduck and Clam Jus Condiments of Dried Scallop, Crispy Millet, and Preserved Turnip」,一盤分開三小碗,先喝一杯純淨天然的豆奶,再將干貝、象拔蚌、大頭菜等材料,與豆漿混合,把我們平時覺得粗獷形象,只屬於早上的鹹豆漿,給予了恬靜的禪意。</p><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXCNNU_PVRNrK57WZvfAfTSTqjy8dhIIAW6EI3qDHxLYh0L4B51RAG5J51NIc4tDXsYIY8xUAmQ-ZWxVFqhObpZ8mWYPMLH4wNVrXATtG9A9dLlCGOd2n0fFu1vkpjKF8QGD0Loyj6nmzYUNKZr9DjfDt387Gf83Cjrsljd7SP0nezeHhmN3bPl7dQtc/s6000/DSC04719.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXCNNU_PVRNrK57WZvfAfTSTqjy8dhIIAW6EI3qDHxLYh0L4B51RAG5J51NIc4tDXsYIY8xUAmQ-ZWxVFqhObpZ8mWYPMLH4wNVrXATtG9A9dLlCGOd2n0fFu1vkpjKF8QGD0Loyj6nmzYUNKZr9DjfDt387Gf83Cjrsljd7SP0nezeHhmN3bPl7dQtc/w266-h400/DSC04719.JPG" width="266" /></a></div><br /><div><br /></div><div><br /></div><div>「Bean Curd Skin Tart with Soy Cauliflower Cream, Pickled Cauliflower and seaweed」,小巧的椰菜花撻,酥脆的撻皮與香滑,帶著豆香與椰菜花甜的Cream,灑上海苔粉將味道變得更清香。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvC6NUq10nb4JuJTJvedgN_T6BSi91GmAJngtks_vJ1P7wCuY1oJgKNFIedOZB0rbFo5A32ZThSsEUMeeDqnISqoDtSOjsfeSPDlT29JzVH_ECuFUw-hMKwqKg6pTB80yljFzddF-m6lS4uVc7s2RC1FR2E86Qx4g-16xTbwRnoSM4fJDxPvfAwMXdy0o/s6000/DSC04723.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvC6NUq10nb4JuJTJvedgN_T6BSi91GmAJngtks_vJ1P7wCuY1oJgKNFIedOZB0rbFo5A32ZThSsEUMeeDqnISqoDtSOjsfeSPDlT29JzVH_ECuFUw-hMKwqKg6pTB80yljFzddF-m6lS4uVc7s2RC1FR2E86Qx4g-16xTbwRnoSM4fJDxPvfAwMXdy0o/w266-h400/DSC04723.JPG" width="266" /></a></div><br /><div><br /></div><div><br /></div><div>就是這一道「Udon Noodle in Soy Milk Lobster Bouillon」,要多付每位$138,曾經在IG見到有人以「一碗入魂」這四個字來形容,莫非真的好吃到太誇張?</div><div><br /></div><div>冷食的狀態呈現,龍蝦外表顏色鮮艷,內裡雪白,生熟程度精準無誤,鮮甜細嫩,與濃郁的豆奶「湯底」的關係,好像雙生兒密不可分,彼此好像有心靈感應,龍蝦的甜令到豆奶更精彩,而豆奶的香滑,彷彿為龍蝦塗上一層散發出迷人香氣的潤滑露;當然爽滑的烏冬,一舉收服兩者的精華,坐享其成。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ7KC-1AarPR-71DuYgEdNGKTFgrk65VTh2Ypx4fyeiPG-YcPnSM6fUoeUsd1sfRiKQ_skj476qJQ_YfL1fOewJeFKaMKaq8KCDyuWJRbBxjgn77Ojk8_fOfjvdCa1weCJIG-dVkOO5qhyphenhyphenfFT-MYa_eTKcqJNi6zj4iII79KKhlfS_6VOe8F5ZWLFXMs/s6000/DSC04729.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ7KC-1AarPR-71DuYgEdNGKTFgrk65VTh2Ypx4fyeiPG-YcPnSM6fUoeUsd1sfRiKQ_skj476qJQ_YfL1fOewJeFKaMKaq8KCDyuWJRbBxjgn77Ojk8_fOfjvdCa1weCJIG-dVkOO5qhyphenhyphenfFT-MYa_eTKcqJNi6zj4iII79KKhlfS_6VOe8F5ZWLFXMs/w400-h266/DSC04729.JPG" width="400" /></a></div><br /><div><br /></div><div><br /></div><div><div>餐廳經理說這道「Soybean Flour Scallop Ravioli with Seaweed Sauce, Pickled Radish, and Crispy Tofu Skin」,是剛推出的新菜,豆皮包著經大豆洗禮過的帶子,煙韌的質感果然與Ravioli一脈相乘,肉質飽滿的帶子,陣陣豆香欲蓋彌彰,清新雋永的Seaweed Sauce,是恰好的襯托。</div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RFkJ9QPvKvF0IgTd6K9nLSoC7uPSPAeqm3d2QATnhGLHkZGl6i3FMVNVReWAay8pLKS43PQa0w1uUFZhwe2xW-Xgx_m2trPRu_pG8geJo56-PvxUOnF1-WcxYEV9EQ73q2ddQeCU-4tbrUCa76WprnT9VRWxN0PLd9raxdHtvXOLEuhnoJXyXEbIJZI/s6000/DSC04742.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RFkJ9QPvKvF0IgTd6K9nLSoC7uPSPAeqm3d2QATnhGLHkZGl6i3FMVNVReWAay8pLKS43PQa0w1uUFZhwe2xW-Xgx_m2trPRu_pG8geJo56-PvxUOnF1-WcxYEV9EQ73q2ddQeCU-4tbrUCa76WprnT9VRWxN0PLd9raxdHtvXOLEuhnoJXyXEbIJZI/w266-h400/DSC04742.JPG" width="266" /></a></div><br /><div><br /></div><div>「Thousand Layer Tofu with Roasted Maitake, Black Garlic and Pickled Cordyceps」,此千層豆腐的脆口感覺,與臭豆腐有雷同之處,但味道當然南轅北轍,完全沒有氣焰逼人的霸氣,烤舞茸菇、黑蒜、醃蟲草的組合,來得有營之餘,亦不會喧賓奪主,豆腐的真我個性得以盡流露。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip07WjCS6u0znPWJ-AuNaEZEaUN6sbrtRkqDj74SRzA7PS8ni0bnTZ7YvTjWTvcCidgh5ZkJLnMZ5U2KdH5CgtRFauVWBQH7QA_c_J3z8hudfF3j0j4K2oboGIs2fQEygW-mBDgtnwx1ppZoRSfbPPf6Dnl2MrgL3w9UX9zMqKURdf6Ad_vOCNtte-yPc/s6000/DSC04750.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip07WjCS6u0znPWJ-AuNaEZEaUN6sbrtRkqDj74SRzA7PS8ni0bnTZ7YvTjWTvcCidgh5ZkJLnMZ5U2KdH5CgtRFauVWBQH7QA_c_J3z8hudfF3j0j4K2oboGIs2fQEygW-mBDgtnwx1ppZoRSfbPPf6Dnl2MrgL3w9UX9zMqKURdf6Ad_vOCNtte-yPc/w266-h400/DSC04750.JPG" width="266" /></a></div><br /><div><br /></div><div><div>趕及冬季的尾班車,主菜的「Duet of Local Duck Breast Marinated in Bean Paste and Confit Duck Leg with Radish and Yellow Bean Sabayon」,與之前的菜式風格,有頗大的反差,鴨胸肉味道質軟滑,黃豆製成的沙巴翁內有乾坤,油封鴨腿肉表現甚佳,重口味的本質。</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxpUox8X-h0RaxEVIvwAD0KpJ4Ro46ipiSmoOyAWpcurhNydg-YbZBtzwKEv0K2y0xuZPaEejHhapdogw7wFn71QvOZ_j61RrdRQNdj4bL7Z6KUAmEJB713QvsCC0i0IPTa3eGtiwIzEiMikHJB7DBxXndelvGSwbPGBEFlFR1rBXJSVuChHcDBIdVEk/s6000/DSC04759.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxpUox8X-h0RaxEVIvwAD0KpJ4Ro46ipiSmoOyAWpcurhNydg-YbZBtzwKEv0K2y0xuZPaEejHhapdogw7wFn71QvOZ_j61RrdRQNdj4bL7Z6KUAmEJB713QvsCC0i0IPTa3eGtiwIzEiMikHJB7DBxXndelvGSwbPGBEFlFR1rBXJSVuChHcDBIdVEk/w400-h266/DSC04759.JPG" width="400" /></a></div><br /><div><br /></div><div>單尾石頭鍋飯,豉油加臘腸,粒粒分明的米飯,醬油,鴨油與臘味香盡收,有些帶點焦口,大約是向生炒糯米飯致敬吧?乍暖還寒的天氣,吃一碗,幸福盎然。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwutKX8-3xnemINvTyfu-njDoDaB7ChG95b7zSrxlZ-fFr9bSyWpclowQWaDB_2HthL4BYHKEWtClkl_tOzJNDH_XsUule49pJBmOV_2NtZnp2dUyAcSv1NnYwy1RaXBj5DPizv142fyzlelAcO5tKo0VpnUbZ2e6qes-C7-EZ3XBPwnmOgjSNCOt4vI/s6000/DSC04754.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwutKX8-3xnemINvTyfu-njDoDaB7ChG95b7zSrxlZ-fFr9bSyWpclowQWaDB_2HthL4BYHKEWtClkl_tOzJNDH_XsUule49pJBmOV_2NtZnp2dUyAcSv1NnYwy1RaXBj5DPizv142fyzlelAcO5tKo0VpnUbZ2e6qes-C7-EZ3XBPwnmOgjSNCOt4vI/w266-h400/DSC04754.JPG" width="266" /></a></div><br /><div><br /></div><div><div><br /></div><div>這晚我們的狀態不太佳,見到酒單也高舉免戰牌,取而代之是有氣茶一瓶,偶然咳兩聲(轉天氣導致氣管敏感在所難免),侍應見微知著,識做奉上熱水,值得埋單時給多一點小費。</div></div><div><br /></div><div><div>飯後一個多月,米芝蓮公佈2024年港澳星級食肆名單,這裡除了蟬聯綠星,更拿下一星,還不特止,主廚蔡明輝亦成為本年度米芝蓮年輕主廚大奬得主。</div><div><br /></div><div>他上台致謝時說,謙稱自己是一位不合格的中廚,期望日後向前輩多多指教,將香港味道發揚光大。</div><div><br /></div><div>有志氣。</div><div><br /></div><div>Mora 摩:上環摩羅上街40號地下</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div><div><br /></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-17343115099447728682024-03-13T12:04:00.002+08:002024-03-13T12:04:26.098+08:00華記士多:蛋包飯回歸西灣河<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6hfkXBS6_Qxk6_V7j4GSrnYOLtjlUBMcGK6_I2fSu4ADITrh7MJRpkQSiuCe4e6ZL4WRW6hvVde_xB1KofmtSgUcWCIUlkRtCwIibnI9ig-gNxR-Mw_cS6gEHPq_eQTWO4A5oAwtwHSN4WNr6jNnNgvvt7QEMR9J2ryzIHpru5jZAIXot3ryPi-J8KM/s4032/IMG_6527.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6hfkXBS6_Qxk6_V7j4GSrnYOLtjlUBMcGK6_I2fSu4ADITrh7MJRpkQSiuCe4e6ZL4WRW6hvVde_xB1KofmtSgUcWCIUlkRtCwIibnI9ig-gNxR-Mw_cS6gEHPq_eQTWO4A5oAwtwHSN4WNr6jNnNgvvt7QEMR9J2ryzIHpru5jZAIXot3ryPi-J8KM/w400-h300/IMG_6527.HEIC" width="400" /></a></div><br /><p>聽聞在西灣河賣蛋包飯,賣到街知巷聞,但在年前搬往南區的「華記士多」,已經回歸該區。</p><p>數年前曾慕名而來,當時我的評價:「不枉跨區過來吃。」</p><p>2016年夏天,連凍飲賣$35,抵到爛。</p><p>日前要去一去康怡,順便行過來大石街,回味一下。<span></span></p><a name='more'></a><p></p><div><div>餐牌很簡單,早餐就賣雙拼出前一丁,三文治,多士,油多,午餐就只得咖喱蛋包飯與魯肉蛋飯可揀。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3l-TRaweuMPOx_RoGfKik0pxBeLm2CT_BTJ4zMeOv5Vp9ETsiX1bejJV-z7z_N_nfJ7Zuvx2_w1BaV4qRaN_Pv9_bdcNf-ugtnXmFtinlyqHoOuDkml6QJyKUSyQvDL6p05Nm_tH70-leKL6FKBXz9CnvqzEUDx8R2AGaI29HnT-VfSz7qqvLaHzj_OU/s6000/DSC05086.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3l-TRaweuMPOx_RoGfKik0pxBeLm2CT_BTJ4zMeOv5Vp9ETsiX1bejJV-z7z_N_nfJ7Zuvx2_w1BaV4qRaN_Pv9_bdcNf-ugtnXmFtinlyqHoOuDkml6QJyKUSyQvDL6p05Nm_tH70-leKL6FKBXz9CnvqzEUDx8R2AGaI29HnT-VfSz7qqvLaHzj_OU/w400-h266/DSC05086.JPG" width="400" /></a></div><br /><div><br /></div><div><br /></div><div>新店的裝修簡潔,不用像舊店年代開張摺枱坐外面,今時今日的物價,實在不能與八年前相比,以前賣$35,今日賣$50。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wL0gcKaZhryJFSZsmPWrP41tyszMMkVB5N-3iU1yh-KNDxNX-afTFlQpm5RRGn7NvB9HxDUNcxB5AFWjea3OXcsKXbNVrXVamm2X_9W_dVMOt1oq6XhUXXTpLePH998inkXaWJ9jQgUwPivnqrgAQr2SiXdSBhvY3r9YEVZ7jcACo04r1iGRF58tjuA/s6000/DSC05089.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wL0gcKaZhryJFSZsmPWrP41tyszMMkVB5N-3iU1yh-KNDxNX-afTFlQpm5RRGn7NvB9HxDUNcxB5AFWjea3OXcsKXbNVrXVamm2X_9W_dVMOt1oq6XhUXXTpLePH998inkXaWJ9jQgUwPivnqrgAQr2SiXdSBhvY3r9YEVZ7jcACo04r1iGRF58tjuA/w400-h266/DSC05089.JPG" width="400" /></a></div><br /><div><br /></div><div><br /></div><div>滑蛋猶如火山爆發噴出的熔岩,咖喱依然是日式的偏甜不辣,炒飯依然是醬油加雞肉,三管齊下,香滑的蛋汁,結合咖喱的惹味,配上炒得粒粒醬油香滿載的米飯,面貌沒變,味道如一,久別重逢再度添上新鮮。</div></div><div><br /></div><div><div>這兩年的飲食業新陳代謝速度加劇,當然有些是不堪造就,而被市場自然淘汰,亦有些是因為前境不明朗而選擇結業,不論集團式或小店,無一倖免。</div><div><br /></div><div>北上消費以前都很流行,現在更一發不可收拾,加上來港的旅客,又未能補充流失向北的水份,所以形成今日的艱難局面。</div><div><br /></div><div>不要再跟我說甚麼深圳吃喝玩樂平靚正的說話,因為經濟疲弱而產生的影響,早晚會燒埋你嗰疊。</div><div><br /></div><div><div>我就繼續走訪港九新界,支持有質素的食肆,我對這個蛋包飯的評價,與八年前一樣。</div></div><div><br /></div><div><div>坐一程106巴士,四十五分鐘而已。</div></div><div><br /></div><div>華記士多:西灣河太寧街3號百利居地下B號舖</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-4501957783555336402024-03-09T11:26:00.004+08:002024-03-09T11:29:35.187+08:00逸東餃子:炮台山的一碗番茄薯仔魚湯<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjCJRUsJdSjNVsN-w_eTzpvzoDMyaoctI9wSktun8md5G3AO-33vfWit2hYRJzegbvM7RwqWibgU60vn5WZzxT2oJfh8vRUOpyj7qMJvvH9CmLd_QdMy6pAx0I9aEMPG5p9NZTkF41Si6Zt_my7asqr6VMAwrnLox93undZtG8X2V4f9bd9AW88tba64/s4032/IMG_5259.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjCJRUsJdSjNVsN-w_eTzpvzoDMyaoctI9wSktun8md5G3AO-33vfWit2hYRJzegbvM7RwqWibgU60vn5WZzxT2oJfh8vRUOpyj7qMJvvH9CmLd_QdMy6pAx0I9aEMPG5p9NZTkF41Si6Zt_my7asqr6VMAwrnLox93undZtG8X2V4f9bd9AW88tba64/w400-h300/IMG_5259.HEIC" width="400" /></a></div><br /><p>也很久未踏足過蜆殼街了,大約是「俺之沾麵」與「Sushi Mori Tomoaki」結業之後吧。</p><p>月前經過此地,見到有間店名很熟悉,賣餃子為主的食店,由大埔渡江過來開分店的「逸東餃子」。</p><p>當然與「逸東酒店」沒有半點關係,純粹名字雷同。<span></span></p><a name='more'></a><p></p><p>煙餃子店的招牌湯底 - 番茄薯仔魚湯,當然不是香港獨有,「甜記」早已憑此味惹來口碑載道,將原來的北方餃子風味,加上一份港式家常。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopocS5TsMzZvbm9LUrffiL5JrFPhFv9G-JA1mtfjPiJNzV8VRE9xV1DRlsGQ781SFsZa_1Tm-HwP1LpiAjuRlKfomknzGFp_CM5sdIExgVO_1hONqVHMeahGryZCgGZYAwpddl6Z2od9wDb_-j3-vtH6h22dRjwdOnMggqXFW0UPOQ02VBsJT3pxKXYM/s6000/DSC04632.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopocS5TsMzZvbm9LUrffiL5JrFPhFv9G-JA1mtfjPiJNzV8VRE9xV1DRlsGQ781SFsZa_1Tm-HwP1LpiAjuRlKfomknzGFp_CM5sdIExgVO_1hONqVHMeahGryZCgGZYAwpddl6Z2od9wDb_-j3-vtH6h22dRjwdOnMggqXFW0UPOQ02VBsJT3pxKXYM/w400-h266/DSC04632.JPG" width="400" /></a></div><br /><p>來個雙拼,韭菜鮮肉餃與麻香三椒鮮肉,外皮煙韌,厚薄適中,包得結實,沒有破損,兩者截然不同,前者充滿韭菜的香甜,與鮮肉融為一體,並沒有誰割誰;後者的麻辣香突出,重口味之人所好。</p><p>濃郁的番茄薯仔湯,配料煲到溶掉,魚鮮與薯仔的豐厚質感,早已化成湯汁,番茄的酸甜味道來得自然,根本不用整色整水。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFddAcxaWopDDqHiX5EMx3-QrNy0a97BT0dki9D5lp_xaEgVg8jIwL23vlfjPwgEXt4bJlYClPk-YRcMSRqCf9-ZMoyrzVHy5yjTubOmXFd0WYYt9CF_FAm3NpNEjB3C23h2DMh0k4ZZ_X3oLokt453573usAt0gBmJLNAN9j_yGQwVI0uLdhMDW5uy0/s6000/DSC04627.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFddAcxaWopDDqHiX5EMx3-QrNy0a97BT0dki9D5lp_xaEgVg8jIwL23vlfjPwgEXt4bJlYClPk-YRcMSRqCf9-ZMoyrzVHy5yjTubOmXFd0WYYt9CF_FAm3NpNEjB3C23h2DMh0k4ZZ_X3oLokt453573usAt0gBmJLNAN9j_yGQwVI0uLdhMDW5uy0/w400-h266/DSC04627.JPG" width="400" /></a></div><br /><p>涼伴小食就來一隻酸薑皮蛋,有糖心,揀手貨也,另外的酸薑質素也不俗。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ECY8LsH_IFQM0nsg83lNxtU3FKviwWt-qc29Hddla7LSRPi5GnxhtglKKtqUHZPoUoWqXjK_pUZ4V6JFqs9eRZIU8CV_1FZ3Tx0DvVH1zVZO0LJlZPEVMLf8KYDsH_SJMq4rac5q2os9-H-EewNIwT28YbCbg_2B7ld8d_JwumhoDGydLYLlaGlla10/s6000/DSC04636.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ECY8LsH_IFQM0nsg83lNxtU3FKviwWt-qc29Hddla7LSRPi5GnxhtglKKtqUHZPoUoWqXjK_pUZ4V6JFqs9eRZIU8CV_1FZ3Tx0DvVH1zVZO0LJlZPEVMLf8KYDsH_SJMq4rac5q2os9-H-EewNIwT28YbCbg_2B7ld8d_JwumhoDGydLYLlaGlla10/w266-h400/DSC04636.JPG" width="266" /></a></div><br /><p>蔥油拌麵$30一碗,若要烏冬就加$10,否則就只能在通心米線與公仔麵二選一。</p><p>煙韌不糊口,身段偏粗的米線,輕易地掛上惹味的蔥油。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKuAhioTOpREaZwiOc9HzqiOnbgZLs48uFecR2vh2NwLtIL4Npiuauwp1hyphenhyphenpoplU13s-9eI9-691XKnKibyl-xqTCA6u4nz_7_ZAu8g5RmNyThAHitZfZYCVMAlrtSRWRxxHqq5cM-35BHXAmRWSBnbiH8SVOyp1MiogY97tSDUstWmuZx_t1QDk04EE/s6000/DSC04640.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKuAhioTOpREaZwiOc9HzqiOnbgZLs48uFecR2vh2NwLtIL4Npiuauwp1hyphenhyphenpoplU13s-9eI9-691XKnKibyl-xqTCA6u4nz_7_ZAu8g5RmNyThAHitZfZYCVMAlrtSRWRxxHqq5cM-35BHXAmRWSBnbiH8SVOyp1MiogY97tSDUstWmuZx_t1QDk04EE/w400-h266/DSC04640.JPG" width="400" /></a></div><br /><p>第二次到訪,我同樣地要米線,換上了鮑汁,效果就不太理想了,或者鮑汁的味道與質感,未能駕馭此米線,如果有粗蛋麵選擇就好,但首先要鮑汁要做得濃一點,略嫌有點水。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXI_K8P9XGcQOTgbr8Ec4oth-amiOPlhHo0N0i_lGwq8SYFP5x-DEGjlh4bImNMJL6tlSEh9p1C9ADfJTBi925JHq2Y_uMQLE69zj-z5snb9WezI36qa0EHlTpjshZgfbJBlmsEVq5VaqYt56UzlPuKgtoT9Jw4JbCNWkYbuiDdrIie2odO2QJ4MnlyM/s6000/DSC04638.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXI_K8P9XGcQOTgbr8Ec4oth-amiOPlhHo0N0i_lGwq8SYFP5x-DEGjlh4bImNMJL6tlSEh9p1C9ADfJTBi925JHq2Y_uMQLE69zj-z5snb9WezI36qa0EHlTpjshZgfbJBlmsEVq5VaqYt56UzlPuKgtoT9Jw4JbCNWkYbuiDdrIie2odO2QJ4MnlyM/w400-h266/DSC04638.JPG" width="400" /></a></div><br /><p>煎芫荽胡椒鮮肉餃,邊位與中心煎得脆口,餡料清香之餘亦不失由胡椒給予的霸氣,結合鮮肉流出來的肉汁,荽人也樂得照單全收。</p><div><div>單憑街坊與附近上班族,餃子店不愁沒有生意,我這位區外人,恰巧這兩次都是要過來炮台山買書買CD,錦上添花而已。</div><div><br /></div><div>逸東餃子:北角蜆殼街6-16號寶榮大廈地下F號舖</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div><div><br /></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-85888018243719260662024-02-29T01:43:00.004+08:002024-02-29T01:46:44.526+08:00倫敦:誤打誤撞飲杯酒@A Bar with Shapes For a Name<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJACtqQ8yiQOhrJ2MbdE5bawmp-YoEFJDcE_0oCZOT12clDNc1hkcKmT6iF0UWERTxl-gMjcdol5deoM0Ju9iZGHuXqX8f1Qbh4PKm7Nk4mKYeBDD8D8gurwXBAQX3TPtRch1pTOFhdYl0h2616cxml0baRcBsY2LEv5ICiKEbWg9r0sL52tBglKsZgTM/s4032/IMG_1763.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJACtqQ8yiQOhrJ2MbdE5bawmp-YoEFJDcE_0oCZOT12clDNc1hkcKmT6iF0UWERTxl-gMjcdol5deoM0Ju9iZGHuXqX8f1Qbh4PKm7Nk4mKYeBDD8D8gurwXBAQX3TPtRch1pTOFhdYl0h2616cxml0baRcBsY2LEv5ICiKEbWg9r0sL52tBglKsZgTM/w400-h300/IMG_1763.HEIC" width="400" /></a></div><br /><p>同一條街,包含社區的草根與時尚,那邊有雜貨店與二手店,這邊有間很有型的Cocktail Bar。</p><p>與好友吃過埃塞俄比亞素菜,沿住Kingsland Road向南行,經過一間賣Reggae音樂為主的黑膠唱片店,停下來看一看,好友與店主傾到興起,我在唱片架上找到些合我心水的唱片,但想到行李容量有限,還是慳回廿多三十鎊,名符其實搞搞震無幫襯。</p><p>天已入黑,沒有目的繼續行,見到有間門牌只有圖案,沒有名字,在外面看入去的格調,感覺很有型,於是即刻拿起電話問問Google。</p><p>原來是一間酒吧,而且是在World's 50 Best Bars,排名第35名的好漢,在它前面的,是香港四季酒店的「Argo」。</p><p>以圓型,三角形,正方形組成的三個圖案,背後的名字就是「A Bar with Shapes For a Name」。<span></span></p><a name='more'></a><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM13ERHN1_Rsu3Hg03r81OdGlMC4UOFFLGwkbOasD9hDybiabzwOMKquD-enaeKZVGLoLLONHc0Fp46ek2XZjxccrvQtEGVENIX3BgJkDnV4X4bBVmm9nmf8xuhgM-zWg-6phJq7kSSyxw0s7HADvHwZXS2RsiqES5okZKmSJo4b85dAX089KQChSzf1w/s6000/DSC03600.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM13ERHN1_Rsu3Hg03r81OdGlMC4UOFFLGwkbOasD9hDybiabzwOMKquD-enaeKZVGLoLLONHc0Fp46ek2XZjxccrvQtEGVENIX3BgJkDnV4X4bBVmm9nmf8xuhgM-zWg-6phJq7kSSyxw0s7HADvHwZXS2RsiqES5okZKmSJo4b85dAX089KQChSzf1w/w400-h266/DSC03600.JPG" width="400" /></a></div><br /><p>黃昏六點多,裡面只得寥寥酒客,我與好友坐在充滿Bauhaus風格的酒吧,當然選擇坐吧枱。</p><p>走貴精不貴多路線,酒單一張紙過,只有13款雞尾酒可選,價錢一律£12,便宜過香港不少地方。</p><p>我前面的調酒師,並不會在客人面前調酒,所有雞尾酒皆是早已準備好,聽說在酒牌上所有雞尾酒,皆以盲品形式挑選出來,酒吧創辦人的理念,大約是快靚正,我如是地想。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWKjp1LBChLTmuiSS6MWYUhMQE-WEYB8iLYwq99zMBsLUTM9SaTD4r8WmYV5vhvI5bnz6Fez-72DAHakWz56hrU6Gb8CgNueGDjbC7hXAwZ-SV44gySHb7OlCv0Ld1ENVNnbyWr916f0FGPDCHeYXEx3SmjG6AmveFBAQkTLchwg5hqdXcq50isbeDsw/s4032/IMG_1765.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWKjp1LBChLTmuiSS6MWYUhMQE-WEYB8iLYwq99zMBsLUTM9SaTD4r8WmYV5vhvI5bnz6Fez-72DAHakWz56hrU6Gb8CgNueGDjbC7hXAwZ-SV44gySHb7OlCv0Ld1ENVNnbyWr916f0FGPDCHeYXEx3SmjG6AmveFBAQkTLchwg5hqdXcq50isbeDsw/w300-h400/IMG_1765.HEIC" width="300" /></a></div><br /><p>見到有杯雞尾酒,成份包括Highland Park 12yo威士忌,我毫不猶豫,即來一杯。</p><p>果然很快就奉上我面前,見到調酒師拿著膠瓶,駁著喉管,葫蘆賣甚麼樣,要喝過才知道。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWDqaiowztgB2vJhdP7Iaj6vqgDNZMl9t6TDc2mRlDi3AvlxqDXb8sFU3fJNBLqYkN47RRYn0PMZb5rJdb-vgetRmlF1bSmN2Dz8_xmPXp4S11QRzP6wo4o-zPlCYDOSQair7QcDbYree4lMEbXjBXAV1FXl8y_kDE5GS_Bd5tysbF45OkkxlcI8Ek4k/s6000/DSC03589.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWDqaiowztgB2vJhdP7Iaj6vqgDNZMl9t6TDc2mRlDi3AvlxqDXb8sFU3fJNBLqYkN47RRYn0PMZb5rJdb-vgetRmlF1bSmN2Dz8_xmPXp4S11QRzP6wo4o-zPlCYDOSQair7QcDbYree4lMEbXjBXAV1FXl8y_kDE5GS_Bd5tysbF45OkkxlcI8Ek4k/w266-h400/DSC03589.JPG" width="266" /></a></div><br /><p>我手上的Bime,高原騎士威士忌的氣勢,啤梨,鼠尾草,橄欖三合一,能夠擋駕得住嗎?</p><p>清香甜美,冰塊慢慢地溶化,咬一口橄欖,試想想自己在蘇格蘭北部的奧克尼島,海風迎面而來,天涯何處的確有芳草,鐵樹終有開花的一日。</p><p>遠在天邊,近在眼前,我身邊人就是了。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvgaKwSlJ5yLUblenEdLb5z8HDq-N7Mw2SYyPLdctLrl0KtCHEnH5SK3blNy3j65ABx8fSBRZrv26BWIj9TwwF7BXGXUGtdjyoCdBvoOLz-sICvnDh8hp2qP_T-g28dk0PNR54wLPLZ_BFxBCqCZY5EVujyGRgoeZ-e_BupUK0YqfT21W2LNyx9pEFE8/s6000/DSC03593.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvgaKwSlJ5yLUblenEdLb5z8HDq-N7Mw2SYyPLdctLrl0KtCHEnH5SK3blNy3j65ABx8fSBRZrv26BWIj9TwwF7BXGXUGtdjyoCdBvoOLz-sICvnDh8hp2qP_T-g28dk0PNR54wLPLZ_BFxBCqCZY5EVujyGRgoeZ-e_BupUK0YqfT21W2LNyx9pEFE8/w400-h266/DSC03593.JPG" width="400" /></a></div><br /><p>欲罷不能,第二杯是酒吧預先裝瓶的雞尾酒:荔枝Martini。</p><div><div>荔枝的甜,Martini的烈性,一剛一柔,如此地難以忘記,望著漸漸溶掉的冰塊,浮浮沉沉的在我心底。</div></div><div><br /></div><div><div>與調酒師傾談期間,得知她是烏克蘭人,我們不忘給她打氣,世間紛亂,喝杯酒解憂,大家所屬的地方,也面對著極大難題,互相打氣,舉杯暢飲,這一刻擁抱彼此。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxqSs6Gzo2ETer6c5OmImdha4BbTYJPsoDU6sRN4G-lnMP1BK7gYawrepdrGl2-fzSl6jrA6ebo58KygkRQe8hC-0-o3f-B7V9Prkn91mibNrle71cwUtSkEAtbAyQ13VP4KifpYz0X1jMBctTQlRzMEZlb6_Q3RSFHH6sIwXuN4L-u5PS0zzqjwmMK0/s6000/DSC03598.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxqSs6Gzo2ETer6c5OmImdha4BbTYJPsoDU6sRN4G-lnMP1BK7gYawrepdrGl2-fzSl6jrA6ebo58KygkRQe8hC-0-o3f-B7V9Prkn91mibNrle71cwUtSkEAtbAyQ13VP4KifpYz0X1jMBctTQlRzMEZlb6_Q3RSFHH6sIwXuN4L-u5PS0zzqjwmMK0/w266-h400/DSC03598.JPG" width="266" /></a></div><br /><div><br /></div><div>兩杯過後,與調酒師道別,一路向南,繼續我們倫敦漫遊,最後行到去Brick Lane,當晚Rough Trade Records有樂隊開迷你演唱會,但walk in就沒可能,就此道別,明天再見。</div></div><div><div><br /></div><div>寫這篇文寫到一半,我send message給好友,下個月再來這間酒吧,可以嗎?</div><div><br /></div><div>London is our playgroud,咪住,East London才是。</div></div><div><br /></div><div><div>A Bar with Shapes for a Name:232 Kingsland Rd, Whitmore Estate, London E2 8AX</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div><div><br /></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-15787320198961485662024-02-26T21:14:00.003+08:002024-02-26T21:15:38.751+08:00倫敦:埃塞俄比亞素菜拼盤@Andu Cafe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeomkL3IqrYa2n7xUPf88Y8fR_LgHrnszQe-UHcyOPdAOY9KAURSZSUreEmZma4utAyE4QFsoxqrh0vIXK-Rir7sXp28GdJeD_I3Tg5fx1OObo3TfhC-a8sR30VYo1m6unInW3209142ECKQQbk5OtaxwDRDi5zyy1XfXN8R0i4MhN9K_5x7XUZzCI-U/s4032/IMG_1762.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeomkL3IqrYa2n7xUPf88Y8fR_LgHrnszQe-UHcyOPdAOY9KAURSZSUreEmZma4utAyE4QFsoxqrh0vIXK-Rir7sXp28GdJeD_I3Tg5fx1OObo3TfhC-a8sR30VYo1m6unInW3209142ECKQQbk5OtaxwDRDi5zyy1XfXN8R0i4MhN9K_5x7XUZzCI-U/w400-h300/IMG_1762.HEIC" width="400" /></a></div><br /><p>疫情爆發之前一個月,我還可以在倫敦自由自在,在東倫敦Dalston飲完咖啡,就跟著「Timeout」的推介,想一試區內的非洲菜。</p><p>去到門口卻碰釘。</p><p>三年多後,與好友在此區閒逛,再次來到這間非洲餐廳門口,終於一嚐所願了。</p><p>並非是像米芝蓮兩星「Ikoyi」的級數,只是一間走價廉路線,賣埃塞俄比亞素菜的「Andu Cafe」。<span></span></p><a name='more'></a><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QKZWv0eGsFmv_zt9Nic6FS58XX6-aNxM6p7RKLfFr3SEsoHJ5RUBKxDIKhFfBjlNQogAgEM2JpxKvOiEl0oN6glh67bNoox8PBix7I1UUSk6PktZqnigvdMl-zvRqOQ5-QJBVMfij2bZar4IS5y5j72d6X-QGjscMPX8j53McoJhRhMs6PS7MdeAR6o/s6000/DSC03581.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QKZWv0eGsFmv_zt9Nic6FS58XX6-aNxM6p7RKLfFr3SEsoHJ5RUBKxDIKhFfBjlNQogAgEM2JpxKvOiEl0oN6glh67bNoox8PBix7I1UUSk6PktZqnigvdMl-zvRqOQ5-QJBVMfij2bZar4IS5y5j72d6X-QGjscMPX8j53McoJhRhMs6PS7MdeAR6o/w400-h266/DSC03581.JPG" width="400" /></a></div><br /><div><br /></div><div>臨近黃昏時間,我們在當晚沒有刻意安排節目,見步行步,好友說最近有朋友在東倫敦吃過一頓非洲素菜,不知道是否這一間?</div><div><br /></div><div>餐牌上只得兩個選擇,簡單與傳統,皆以拼盤形式上,前者有飯與麵餅,後者就只得餅,份量大中小,兩個人就要個中,價錢為£20。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NYrKorFtegKNfMoiXrDqCAWRxnHEYfdOGiMrbCpZ3J1hvq4ubZu-3W6kqEYzVTToz1Qh9vuhnv303SSbxQviMPGRZnozZIGp9SShV46PD5b4xVmF0uHInGkQp5NfXd0R2gsO3qA4iem_nxoimJDZoLL1XtNlXAahjnBLqZwAtY2R6MrE-AHS2nkuZRo/s6000/DSC03585.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NYrKorFtegKNfMoiXrDqCAWRxnHEYfdOGiMrbCpZ3J1hvq4ubZu-3W6kqEYzVTToz1Qh9vuhnv303SSbxQviMPGRZnozZIGp9SShV46PD5b4xVmF0uHInGkQp5NfXd0R2gsO3qA4iem_nxoimJDZoLL1XtNlXAahjnBLqZwAtY2R6MrE-AHS2nkuZRo/w400-h266/DSC03585.JPG" width="400" /></a></div><br /><div><br /></div><div>至於拼盤裡面有甚麼?Misir Wot,埃塞俄比亞式辣味扁豆,Shiro,用鷹嘴豆等豆類煮成的蓉,Fesolia,雜菜是也,Tikil Gomen辣椰菜與薯仔,Ater Kik,外表像粟米湯,實際上是黃豆,Gomen,辣菜。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWX9E64CkvogsyQezeyA09CbP65h08onAFaLtezTAgSEZ7F-mfFk_4JkTu9_W9LT4NVw8sUIcOhSqIDDGfr_nTvZNqMY6DWtb9JELwMsg2PFMu33TNpa1cYSQ1PulfVDYxI8VpAH-Fmf1vG4HLglGdaZ0rpdA7XClfzW4I-qi0_cH8Eue5Q8_8hjVXMvA/s6000/DSC03583.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWX9E64CkvogsyQezeyA09CbP65h08onAFaLtezTAgSEZ7F-mfFk_4JkTu9_W9LT4NVw8sUIcOhSqIDDGfr_nTvZNqMY6DWtb9JELwMsg2PFMu33TNpa1cYSQ1PulfVDYxI8VpAH-Fmf1vG4HLglGdaZ0rpdA7XClfzW4I-qi0_cH8Eue5Q8_8hjVXMvA/w266-h400/DSC03583.JPG" width="266" /></a></div><br /><div><br /></div><div><br /></div><div>麵餅是Injera,是當地的象徵食物之一,好友再一次發揮與陌生人搭訕本色,與餐廳負責人(或老闆娘)傾談起來,他說曾經試過弄這個餅,當然他不是吹牛,因為他說得頗仔細,我就插不到咀了。</div><div><br /></div><div>頗酸的味道,未必個個都受得到,質感煙韌,見到裡面像棉的結構,吸收醬汁的力度很強,無論是黃豆或豆蓉,甚至是輕辣的雜菜皆手到拿來。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUHkczgsIAkEwyBSDn-zGVmmKpj2Ua2cwZCsSyuPCqj4QJFafDDivCSaNDQ0rdvI7g3UekUxUl5NNUIabDcDbJlAPPGHCmxYap-Rk5SmRFtewWYudpMBhkx-V3KmdZ5xnylPVdYXYkO0I0kyUZ4rmOftPiIhAy20e6iRuF1NBxNj6Q88y33icr8x6dDU/s6000/DSC03582.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUHkczgsIAkEwyBSDn-zGVmmKpj2Ua2cwZCsSyuPCqj4QJFafDDivCSaNDQ0rdvI7g3UekUxUl5NNUIabDcDbJlAPPGHCmxYap-Rk5SmRFtewWYudpMBhkx-V3KmdZ5xnylPVdYXYkO0I0kyUZ4rmOftPiIhAy20e6iRuF1NBxNj6Q88y33icr8x6dDU/w266-h400/DSC03582.JPG" width="266" /></a></div><br /><div><br /></div><div><br /></div><div>素菜拼盤在香港不難找,但主要以日式為主,像新蒲崗的「Mum Veggie」,賣相更精美,對於普羅港人來說,非洲素菜或很陌生,有機會到倫敦的話,可以見識一下。</div><div><br /></div><div>現時英國有不少地方奉行Cashless,這裡反道而行,只收現金。</div><div><br /></div><div>話須如此,我依然帶備一定數目的現金,此時大派用場了,兩個人連飲品,區區二十多鎊,算是便宜的餐飲消費。</div></div><div><br /></div><div><div>Andu Cafe:528 Kingsland Rd,London,E8 4AH</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-14989912333045761742024-02-12T21:33:00.005+08:002024-02-12T21:33:46.090+08:00寿司鱼がし日本一:三拖漁夫丼<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8qWkmbyaSMbCL49uQ-Q4mFxBaGalIHPnPRMNG_t0GIY6CcVGb9xJgNvAsBeTCxaGwt01x7QbrR0r1vbEvkqKL6coTESPR3WbK8tTktkXTFZAZ109OIlsq7VkOOtvyaAkiPr1xkKhhy_hLb6pzK_Zqk4YoBG-otNXlLYgVwNQ8hUVnLDUcpoPtCqw-OI/s4032/IMG_5823.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8qWkmbyaSMbCL49uQ-Q4mFxBaGalIHPnPRMNG_t0GIY6CcVGb9xJgNvAsBeTCxaGwt01x7QbrR0r1vbEvkqKL6coTESPR3WbK8tTktkXTFZAZ109OIlsq7VkOOtvyaAkiPr1xkKhhy_hLb6pzK_Zqk4YoBG-otNXlLYgVwNQ8hUVnLDUcpoPtCqw-OI/w400-h300/IMG_5823.HEIC" width="400" /></a></div><br /><p>今年上半年的飛行路線圖,暫時有兩張來回歐洲機票在手,中間可能加插一程三日兩夜東南亞,仍未有計劃去大部份港人口中的「鄉下」- 日本。</p><p>上年尾在台北「瞞著嗲」吃過日本魚生丼,算是叫做止一止癢,現在又要「搽藥膏」了,這天要去AIRSIDE買點東西,造就再訪「寿司鱼がし日本一」的機會。<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHPuLrWHKVoVfZdSNeGEVZ4UZXzUcygGqbp54NU2D8mnj5_8d6VV4fTNMe6pxm7tyLmgmoWXMUUIVwgr-ug699mIsInf_P20ufUH8as2UC4XHPLipPOShUqxiUj-c43Sz0oPV-b4mCsYBX8dmj_sDOcqAzL-W4wuqY0wnMrYTfv-jJQmsVap6zrcs_Ro/s6000/DSC04824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHPuLrWHKVoVfZdSNeGEVZ4UZXzUcygGqbp54NU2D8mnj5_8d6VV4fTNMe6pxm7tyLmgmoWXMUUIVwgr-ug699mIsInf_P20ufUH8as2UC4XHPLipPOShUqxiUj-c43Sz0oPV-b4mCsYBX8dmj_sDOcqAzL-W4wuqY0wnMrYTfv-jJQmsVap6zrcs_Ro/w400-h266/DSC04824.JPG" width="400" /></a></div><br /><p>首訪時是嚐其Omakase,當然不能與高級料理相比,十貫壽司加卷物,連加一服務費,一張大牛有找,結合質素是合理價錢。</p><p>這次在數款海鮮丼裡面,選擇了火炙漁夫丼,$208一碗。</p><p>材料有帶子,穴子,左口魚邊,鯛魚,三文魚,吞拿魚等等,表現平均,但左口魚的油香最突出,印象至深,帶子身段亦夠肥厚鮮美;丼飯色澤頗深,味道就沒有想像中的偏酸,是大眾也能接受的酸度。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aZlP5alIkavExzfjrgqNtKPBzHTCN02MFiGuI4cofvTCuPH6-B4ifAOnKpKA18voC0cpWAM2jmuto7VPvFfW5k7tkUSYyYF2LsHBwIVirxneBuZZVSnwdxE5wHzW_USWE65kf9ZMwHNXyz2yuLsaGL6PE2nl1qSxQaubaVdeWOKOWav1XCYk4mQiaHc/s6000/DSC04831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aZlP5alIkavExzfjrgqNtKPBzHTCN02MFiGuI4cofvTCuPH6-B4ifAOnKpKA18voC0cpWAM2jmuto7VPvFfW5k7tkUSYyYF2LsHBwIVirxneBuZZVSnwdxE5wHzW_USWE65kf9ZMwHNXyz2yuLsaGL6PE2nl1qSxQaubaVdeWOKOWav1XCYk4mQiaHc/w400-h266/DSC04831.JPG" width="400" /></a></div><br /><p>吃一頓高級Omakase,也未必出齊三拖(即是赤身,中拖,大拖),適逢這裡有個推廣,三味吞拿魚盛壽司,賣$88。</p><p>師傅說吞拿魚是來自鹿兒島,赤身醬油味適中,沒有過鹹的情況,拖羅魚油豐富,雖未去到入口即溶的極緻,但想起這個價錢,又真的沒有可以投訴的理由。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ck0KTzm5LAZ6XWTASpgqoKJkrgEJNGk3QNes_DDsk-PkBzQ8jc_S56GsGe-e76p5YR4UheF5OWtzpy6pBXxIyX07j-iTwVnoZtu1kCLf6MIlYl3CZaGD0N6GlP1bbjJZLre3MMUsTDJiE9dgjEDYuoRiK0qoMo2UtzvH-0Cl3aXhPRna4RkKYnmt5Nk/s6000/DSC04830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ck0KTzm5LAZ6XWTASpgqoKJkrgEJNGk3QNes_DDsk-PkBzQ8jc_S56GsGe-e76p5YR4UheF5OWtzpy6pBXxIyX07j-iTwVnoZtu1kCLf6MIlYl3CZaGD0N6GlP1bbjJZLre3MMUsTDJiE9dgjEDYuoRiK0qoMo2UtzvH-0Cl3aXhPRna4RkKYnmt5Nk/w400-h266/DSC04830.JPG" width="400" /></a></div><br /><p>再來一件白子壽司,外表漲卜卜,入口粉嫩;沙甸魚亦有魚鮮與油香,但不算澎湃。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmZ2ij2zb77_csgFiVoWhT5uzQObuj38BeKHYCJw8x2_FxH6zJ_TRuzHB9HceXtLBwJne-Td8lgWy5uGLutdEjL5Tl-Xz9IzEq0yjIPylWfgapB48XTHoFOhdVO4IR16GOKeFPj2jvBD36UFo93PDSL6zeZbmGq93VFfuOJqUtYvAQ0K2yIM78ft8SFU/s6000/DSC04838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmZ2ij2zb77_csgFiVoWhT5uzQObuj38BeKHYCJw8x2_FxH6zJ_TRuzHB9HceXtLBwJne-Td8lgWy5uGLutdEjL5Tl-Xz9IzEq0yjIPylWfgapB48XTHoFOhdVO4IR16GOKeFPj2jvBD36UFo93PDSL6zeZbmGq93VFfuOJqUtYvAQ0K2yIM78ft8SFU/w266-h400/DSC04838.JPG" width="266" /></a></div><br /><p>丼飯奉送的鯛魚茶漬湯,香滑鮮美,連帶著鯛魚肉與米飯,一舉而盡,不留痕跡。</p><p>埋單連服務費四百五,今時今日的香港,這算是中價以下的水平了,當然有不少人選擇寧願儲彈藥去日本大吃大喝,但我已經有接近六年沒去過當地(中間隔了兩年多疫情),就算現時日圓低水,也不會令我經常飛過去玩,始終我對歐洲的興趣比較大。</p><p>所以,我依然會光顧香港的日本料理。</p><p>寿司鱼がし日本一:九龍城啟德協調道2號AIRSIDE G樓G001號舖</p><p>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></p><div><br /></div><div><br /></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-65344248459651758742024-02-03T21:18:00.001+08:002024-02-03T21:18:03.368+08:00久両菜:中環古蹟潮<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUnu3-Drc5WB6p9IBZ_R-i91uGM4RxcTTtOVSEFKnrREuhIsJsBmhwfjYCemfpU2yI9Vnlr7fGPo3NDq7rsdeqPAoTn3_Mc0vAeYjXDdkOyiVcLKDxVIrW_m03AbJNiHpSAex5TtSjbxRJI1mpB9ES-fOjLyQMDz_bYUxzrK_996gWVQCtwbFcQLPBvA/s6000/DSC03903.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUnu3-Drc5WB6p9IBZ_R-i91uGM4RxcTTtOVSEFKnrREuhIsJsBmhwfjYCemfpU2yI9Vnlr7fGPo3NDq7rsdeqPAoTn3_Mc0vAeYjXDdkOyiVcLKDxVIrW_m03AbJNiHpSAex5TtSjbxRJI1mpB9ES-fOjLyQMDz_bYUxzrK_996gWVQCtwbFcQLPBvA/w400-h266/DSC03903.JPG" width="400" /></a></div><br /><p>兩年前在中環美利酒店的中菜廳「紅棉」,品嚐名廚邵德龍師傅的川菜,現在他亦是同集團,位於中環街市的潮州菜館「久両菜」的顧問。</p><p>可能是香港唯一一間,身處在法定古蹟的潮州菜。<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhz_sF4qirrwfpf2G4CoC4E68FNMxWRnYIdUpZqf_haiOktRDmuiBc_xuhU5GdIPHheA4KWlY8AMIbDxD-D30M516iSoT4EuoGuTn80W6zX_xElunS9Aze248oyXwyAM7zuglqZHRYhzYAj0xfNVaNT2lnGZFv_qOgxMF5pU6prSyZhNN32nilYtclBAA/s4032/IMG_2835.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhz_sF4qirrwfpf2G4CoC4E68FNMxWRnYIdUpZqf_haiOktRDmuiBc_xuhU5GdIPHheA4KWlY8AMIbDxD-D30M516iSoT4EuoGuTn80W6zX_xElunS9Aze248oyXwyAM7zuglqZHRYhzYAj0xfNVaNT2lnGZFv_qOgxMF5pU6prSyZhNN32nilYtclBAA/w300-h400/IMG_2835.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-rlkxlDZf0DzD0iK70yp91VL0pW44x-cIlSeec6FqxzNKsuURA0YSX5f2Z4su_TiSAGlN0TTehTfpjucYge9Ve829ojEORdDUhBJ07q3yhK42MIUOPfgAv3Q0TwpYZ4ABAytBy2U5SuV2Ysca0MqPPhUDWbrbEOMQzADHmil5ZgJstHgZ3xLNVRalkg/s4032/IMG_2836.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-rlkxlDZf0DzD0iK70yp91VL0pW44x-cIlSeec6FqxzNKsuURA0YSX5f2Z4su_TiSAGlN0TTehTfpjucYge9Ve829ojEORdDUhBJ07q3yhK42MIUOPfgAv3Q0TwpYZ4ABAytBy2U5SuV2Ysca0MqPPhUDWbrbEOMQzADHmil5ZgJstHgZ3xLNVRalkg/w400-h300/IMG_2836.HEIC" width="400" /></a></div><br /><p>環境以老香港為主題,周圍都貼上昔日港產片的海報,連播放的音樂都是八十年代的廣東歌為主,廂房外面的「賭聖」,耳邊傳來的陳百強歌聲,回到以前的美好年代。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCGOL0m1cR9UBpnqiRR79upRiqzfksJ0PWPC-1Vk9IUXRSywBe3Or4kzEXF99xopIf-71tBkRTEcF_9nx_gQ_EXstdgHPQtt4jKL40YE15hVca6JKn-rZyjjLNN1rI6bkVjPzGeHlljG8vXSH3OYKemcBlQgxhI6wUcKhTKEGZqAJM3-2cuRAi_c0eXU/s6000/DSC03912.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCGOL0m1cR9UBpnqiRR79upRiqzfksJ0PWPC-1Vk9IUXRSywBe3Or4kzEXF99xopIf-71tBkRTEcF_9nx_gQ_EXstdgHPQtt4jKL40YE15hVca6JKn-rZyjjLNN1rI6bkVjPzGeHlljG8vXSH3OYKemcBlQgxhI6wUcKhTKEGZqAJM3-2cuRAi_c0eXU/w400-h266/DSC03912.JPG" width="400" /></a></div><br /><p>上年在曼谷唐人街,見到一系列的潮州生醃海鮮,放在街邊擺賣,真的不敢領教,雖然大菌食細菌,細菌當補品,但人在外地,萬事要小心,這晚吃到的潮州生醃蝦,陣陣酒香與芫荽,把鮮蝦收復得妥貼,若感覺不太穩陣,可以飲杯烈酒。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzKg6XSQj6AhJTom3P9xlK9pSjfG8kA1XTdajC80vYxfmnB7omiW4Tqg8jNIs4eHmdacNfamqPk9X68QgQ2VhqZwMda2R2dwhApG7HKFy0kUBPNeUjrx0aFn1YGI-L5I6YOFDjFB7pNaHUF4KtDuAsQS7l9NmVNfh64LO4s7P32V8czA9lHwqk0YRXZU/s6000/DSC03922.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzKg6XSQj6AhJTom3P9xlK9pSjfG8kA1XTdajC80vYxfmnB7omiW4Tqg8jNIs4eHmdacNfamqPk9X68QgQ2VhqZwMda2R2dwhApG7HKFy0kUBPNeUjrx0aFn1YGI-L5I6YOFDjFB7pNaHUF4KtDuAsQS7l9NmVNfh64LO4s7P32V8czA9lHwqk0YRXZU/w400-h266/DSC03922.JPG" width="400" /></a></div><br /><p>鵝喔鵝喔鵝喔,很有趣的名字,實際上是鵝肉拼盤,包括鵝掌、鵝翼、鵝肝、鵝腸、鵝頭等部位,能夠遇上有肥膏,入口被陣陣脂香圍繞的鵝腸,幸福盎然;軟滑的鵝肝甘香,鵝掌鵝翼有骨落地,誠然男人的浪漫。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ARoUvRVTzj-xHKixZ5ZVMmoniqGNQ-C_tpfOgiuL0wKXPN_4KTxVrwriNstphy6eVxGdP7uUrZpNiRLgskyUmOqExZh8Deq_ELqFp8_FsDT6NHzUNFxfTCdo2jFM9XVhoFxTe7odYGh_b5BVDSWpaIC5Yr4Vr8sE_jKze_ulHpVKfv7709N5KYwmqIw/s6000/DSC03929.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ARoUvRVTzj-xHKixZ5ZVMmoniqGNQ-C_tpfOgiuL0wKXPN_4KTxVrwriNstphy6eVxGdP7uUrZpNiRLgskyUmOqExZh8Deq_ELqFp8_FsDT6NHzUNFxfTCdo2jFM9XVhoFxTe7odYGh_b5BVDSWpaIC5Yr4Vr8sE_jKze_ulHpVKfv7709N5KYwmqIw/w400-h266/DSC03929.JPG" width="400" /></a></div><br /><p>煎蠔烙做得非常脆口,乾爽不太膩,裡面的蠔仔粒粒飽滿多汁,奈何兩個人分,難免覺得有點重,我一向喜歡香口菜式,還可以吃多兩件呢。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnthWYk6bkMceyFEW9TI9ovHRbeJuk_JKv2eZt8U8k1bwqCuCP63jpuH0G-x6awL1ElZN3pmbVEVJaEE670Oi63YsION9cYVQrV0ujHlQRG5_lceeIIYpwuNBUYO97H7HVXsxZckbzL1vyZDTxi_0el4fZO7dkImVu33VQyD1IRmw4F3vZMUU7-jvhvc/s6000/DSC03937.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnthWYk6bkMceyFEW9TI9ovHRbeJuk_JKv2eZt8U8k1bwqCuCP63jpuH0G-x6awL1ElZN3pmbVEVJaEE670Oi63YsION9cYVQrV0ujHlQRG5_lceeIIYpwuNBUYO97H7HVXsxZckbzL1vyZDTxi_0el4fZO7dkImVu33VQyD1IRmw4F3vZMUU7-jvhvc/w266-h400/DSC03937.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9KCOQXrLtTmEo9u7YN4ijxxTFIpxGytLpiOOEU2zimL71AvKgWz3V8ULnVr26ikxauqazI2bYtNtlP7DMjmhxfXWDRJ9A2kd1n-jcpvHyLMYq96bkpnDKEeE5oZhSqw8es-S5w_clEztpv-sz-17ffSd3Q2wGspTy9ZJiPGGOk1xSBeIvreSendoip4/s6000/DSC03940.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9KCOQXrLtTmEo9u7YN4ijxxTFIpxGytLpiOOEU2zimL71AvKgWz3V8ULnVr26ikxauqazI2bYtNtlP7DMjmhxfXWDRJ9A2kd1n-jcpvHyLMYq96bkpnDKEeE5oZhSqw8es-S5w_clEztpv-sz-17ffSd3Q2wGspTy9ZJiPGGOk1xSBeIvreSendoip4/w400-h266/DSC03940.JPG" width="400" /></a></div><br /><p>以壓力煲奉上的辣滷水豬雜,白煙之下是經過滷水浸淫的豬肚、豬腸、豬肺等等,濃郁的個性還帶著辣,霎時間豬雜渾身是勁,一邊吃一邊流汗,但很痛快。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQnR-_2LXBTojYp1D1oLrolVHV7EjfkYuU5l9P4LR8j3T2qG-iZHXV-iIBTVaoIlGX_TCchWeG7bLtjXVf4LLb8-W10Glvh2gdILbjgixQ8nJT-39XUA-SS9FKVYP3a0MxVzs_LwXSMlAO6-jRVkb4V9gz9vq6ffXBgTIoV-ZgUdKq9zcUfE9nhHeBwU/s6000/DSC03944.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQnR-_2LXBTojYp1D1oLrolVHV7EjfkYuU5l9P4LR8j3T2qG-iZHXV-iIBTVaoIlGX_TCchWeG7bLtjXVf4LLb8-W10Glvh2gdILbjgixQ8nJT-39XUA-SS9FKVYP3a0MxVzs_LwXSMlAO6-jRVkb4V9gz9vq6ffXBgTIoV-ZgUdKq9zcUfE9nhHeBwU/w400-h266/DSC03944.JPG" width="400" /></a></div><br /><p>潮州菜的甜品,不出反沙芋,記住要加蔥炒才是王道,薄薄的糖衣包著鬆軟的芋頭肉,這裡做得到。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2Vnbwn2wp2-pP_-K2pgVWFoMslFBh8W0thpQL_3oVtj8KpfHZSgPJX-h24yEr-D2yWGBxDgIho6SqFJKhaS-vk-Ruwpcp4-0lvzaLJYVet1L-DgXOp2Pzy2KKuHXUynLiMjxefm2SBPtOLpu1ppdc3mc8X_3nu0MOZqCOGpltedCUlImQs5HQyptYVo/s6000/DSC03925.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2Vnbwn2wp2-pP_-K2pgVWFoMslFBh8W0thpQL_3oVtj8KpfHZSgPJX-h24yEr-D2yWGBxDgIho6SqFJKhaS-vk-Ruwpcp4-0lvzaLJYVet1L-DgXOp2Pzy2KKuHXUynLiMjxefm2SBPtOLpu1ppdc3mc8X_3nu0MOZqCOGpltedCUlImQs5HQyptYVo/w400-h266/DSC03925.JPG" width="400" /></a></div><br /><p>平日入夜之後的中環,難復以前繁華盛世的舊觀,然而街市的一角依然車水馬龍,這邊有客埋單,那邊有客就座,貨如輪轉,價錢實惠出品不錯,看看有沒有機會召集一班朋友來個飯局。</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8U8kG7YvA8r2-27p593LXX9IRkblLVE7ebubdnShxH9n3v-rMLjs_7VvzyIDQ7JrmiYfZh5epwkH7GmhGm2GX6Zj_9vcQP-VJZ3Col45386dxTDOoA66N8-XUtzyjtpm6Rh6xAMShDzgvFauxNjFLaenNCmYy1KenL16Osw2zKq0HkFaXYetoEB3ArE/s1170/IMG_5573.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="1170" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8U8kG7YvA8r2-27p593LXX9IRkblLVE7ebubdnShxH9n3v-rMLjs_7VvzyIDQ7JrmiYfZh5epwkH7GmhGm2GX6Zj_9vcQP-VJZ3Col45386dxTDOoA66N8-XUtzyjtpm6Rh6xAMShDzgvFauxNjFLaenNCmYy1KenL16Osw2zKq0HkFaXYetoEB3ArE/w400-h171/IMG_5573.PNG" width="400" /></a></div><br /><p style="text-align: center;"><b><u>原文刊登在Wine Luxe Magazine 2024 Spring號</u></b></p><p><br /></p><p>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></p>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-52071571789513494232024-01-31T20:26:00.002+08:002024-01-31T20:26:14.808+08:00愛丁堡:愛丁堡新酒廠之行@Holyrood Distillery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9XKRAA9rqXxCc4hqmils9ROJmuooIRerWi4pojZlG8P03qK2VPkPKdRaWKrWOM9pkMfbAgPr7tdRAZG38FlM3qA-bMSjbZeI4zccS28PECw7jye3dBUgGJivOBfrkklFKITnLodIPrZKRhObrDPtMPukgJeuxl52AK5Kbq-hpmYQvSFU4op8f9B2A0k/s4032/IMG_4329.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9XKRAA9rqXxCc4hqmils9ROJmuooIRerWi4pojZlG8P03qK2VPkPKdRaWKrWOM9pkMfbAgPr7tdRAZG38FlM3qA-bMSjbZeI4zccS28PECw7jye3dBUgGJivOBfrkklFKITnLodIPrZKRhObrDPtMPukgJeuxl52AK5Kbq-hpmYQvSFU4op8f9B2A0k/w400-h300/IMG_4329.HEIC" width="400" /></a></div><br /><p>三月份的蘇格蘭,氣溫只得兩、三度,由倫敦坐火車到達愛丁堡的時候,冷雨沒暫停,幸好我身上的外套禦寒力強,未致於凍到舉步維艱。</p><p>同時亦冷卻不到我對威士忌的熱情。</p><p>放低行李之後第一件事,冒雨沿著Royal Mile,行去成立只有四年的Holyrood酒廠參觀,跟著google map行,大約15分鐘。<span></span></p><a name='more'></a><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkFCZ5tIZSEYKicHVDo8QFQDlXfActDNQkDe9kJzn8osM24pGNKtObreBLD031womJK4wiFGwql-VyzdMpcGnb6WluBnKfPpiR3g_EW6Y1kUCLgBG21UEL-7vgrTwY7zb5PVbwjQs9LSgEf5JM-cukOz1WXKW8N3XtkR8nKi-8El_P-Dt4X3tcMgU45Y/s4032/IMG_4337.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkFCZ5tIZSEYKicHVDo8QFQDlXfActDNQkDe9kJzn8osM24pGNKtObreBLD031womJK4wiFGwql-VyzdMpcGnb6WluBnKfPpiR3g_EW6Y1kUCLgBG21UEL-7vgrTwY7zb5PVbwjQs9LSgEf5JM-cukOz1WXKW8N3XtkR8nKi-8El_P-Dt4X3tcMgU45Y/w400-h300/IMG_4337.HEIC" width="400" /></a></div><br /><p>相隔接近一百年,愛丁堡才出現另一間威士忌酒廠,與其它新成立的酒廠一樣,未有威士忌面世之前,以氈酒來應市,這次我參加的酒廠tour,主角是未經熟成的new make。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMXRK7OJB5LL9gjON3dfObgWkh6m1HIsz4WQUljxuIxnNH-gi85JDIE-qj_B2wupoNRDRT-5WGehP7hyphenhyphenPZMx-dTmbL8xU_yYkjc7bBMY4FPXf0W3Q8Jn2H8qPiGr7oW4fOcvkISnoeDZQZ1nFXrO2S-JTboigJYIi7zfIfPrAXZDKMP-o5I1_WM96fQ8/s4032/IMG_4334.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMXRK7OJB5LL9gjON3dfObgWkh6m1HIsz4WQUljxuIxnNH-gi85JDIE-qj_B2wupoNRDRT-5WGehP7hyphenhyphenPZMx-dTmbL8xU_yYkjc7bBMY4FPXf0W3Q8Jn2H8qPiGr7oW4fOcvkISnoeDZQZ1nFXrO2S-JTboigJYIi7zfIfPrAXZDKMP-o5I1_WM96fQ8/w300-h400/IMG_4334.HEIC" width="300" /></a></div><br /><p><br /></p><p>沒有大集團的背景,由三位威士忌愛好者創立,現址是以前的鐵路站建築物,由進入酒廠的精品店開始,淺嚐它們的氈酒,就知道其破舊立新的風格,經過雪莉桶熟成的氈酒,實在令人驚艷。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjypYGmMKk05F2Qawrd5n3LUtJyrbHnqp7DkkrfaQaT8zBlRGq76-L9oILm2AHzPJwGoqLO_yOeIlRNvXx1gakH7A5G61XrbEf_7JL2EvPs_F3v9rcYLYxOSo6hRX0glgynTorv6iYAImBrJgiTdFvyWqeRz-yFnUmTB76AfNwgWsWeZZYYycxFpw2vXg/s4032/IMG_4355.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjypYGmMKk05F2Qawrd5n3LUtJyrbHnqp7DkkrfaQaT8zBlRGq76-L9oILm2AHzPJwGoqLO_yOeIlRNvXx1gakH7A5G61XrbEf_7JL2EvPs_F3v9rcYLYxOSo6hRX0glgynTorv6iYAImBrJgiTdFvyWqeRz-yFnUmTB76AfNwgWsWeZZYYycxFpw2vXg/w400-h300/IMG_4355.HEIC" width="400" /></a></div><br /><p>去到酒廠裡面參觀,兩個蒸餾器,年產五萬多公升,貴精不貴多。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3QGiidBWZgldhncMZjRzyT3TzpmB4E6efJOdbTmsWy6j0u6W57_hKBBYWWexpCjb5xALgZadWUTv0zgyJaFRIri7mvOWK90_YsiJWg9ARtVOB-LTrxjQeTx5Z3D7ZT3ooRTBc98zlJwoLO3LE6MnLYv0bfa3l6S8o7Hm1Cv66r7xuUvr83uVUkJAexY/s6000/DSC00880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3QGiidBWZgldhncMZjRzyT3TzpmB4E6efJOdbTmsWy6j0u6W57_hKBBYWWexpCjb5xALgZadWUTv0zgyJaFRIri7mvOWK90_YsiJWg9ARtVOB-LTrxjQeTx5Z3D7ZT3ooRTBc98zlJwoLO3LE6MnLYv0bfa3l6S8o7Hm1Cv66r7xuUvr83uVUkJAexY/w266-h400/DSC00880.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nZO-LHn-k-ffeVOqIbqJ1HGSuSeK8Mcf8UaE5GP8IjFnD_L0Ufvix1GdJskmOp0BaUI3gQOh-WGEOr62f4Tf_DvpQr2JXHO_TT0IIRyiRajeENDLdT7aj22zhw3i9zy6bLGaN-phr9Q6wSOqSxXKWIz9BqrYdPL5r1B5u3y8-oandGCd-L7Lyi1bOGs/s4032/IMG_4357.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nZO-LHn-k-ffeVOqIbqJ1HGSuSeK8Mcf8UaE5GP8IjFnD_L0Ufvix1GdJskmOp0BaUI3gQOh-WGEOr62f4Tf_DvpQr2JXHO_TT0IIRyiRajeENDLdT7aj22zhw3i9zy6bLGaN-phr9Q6wSOqSxXKWIz9BqrYdPL5r1B5u3y8-oandGCd-L7Lyi1bOGs/w300-h400/IMG_4357.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-djAEXcTOwxRLwy38NixIafUFJPf9TalhmC2M7RgK0Ar9LVW_iVwBDpJ9qZCcY17tXeGBTU9HzY60Y5yFhRaRtP9ISffQfSZvdyzVa5pJFannc-CkCD7v5WB2t26RuKZNrr18uvTDNHtYWM-LdSNR-9OKYBDGEc9zQkYd-r-oiPlthyphenhyphenQlCUBO2nWvmQQ/s4032/IMG_4360.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-djAEXcTOwxRLwy38NixIafUFJPf9TalhmC2M7RgK0Ar9LVW_iVwBDpJ9qZCcY17tXeGBTU9HzY60Y5yFhRaRtP9ISffQfSZvdyzVa5pJFannc-CkCD7v5WB2t26RuKZNrr18uvTDNHtYWM-LdSNR-9OKYBDGEc9zQkYd-r-oiPlthyphenhyphenQlCUBO2nWvmQQ/w400-h300/IMG_4360.HEIC" width="400" /></a></div><br /><p>試了好幾款新酒,chocolate malt未經橡木桶洗禮,朱古力味欲蓋彌彰,最過癮是用到日本清酒酵母的新酒,入口的一刻,彷彿是清酒的甘口格調,但內心始終是烈酒;另外的Made by Edinburgh,單看名字,似是代表著愛丁堡的光榮。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1Z0xYIzwIU0gbAZl02onTsGsaZu6xOfPv69YC69QryAGVbf6AWtjcdQaSaWZ7wsjw3Ley92XFIN2CawCMd1iqU8bBuvFB1f4W67zSQld5Wk3QndjI-Pss2B_9zX2XUOryAP9RZZiVThgLfkW8Q8fNF54oHRrD4Mfpbf8ZN83cWQ91GfSetPjILvvkh4/s4032/IMG_4358.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1Z0xYIzwIU0gbAZl02onTsGsaZu6xOfPv69YC69QryAGVbf6AWtjcdQaSaWZ7wsjw3Ley92XFIN2CawCMd1iqU8bBuvFB1f4W67zSQld5Wk3QndjI-Pss2B_9zX2XUOryAP9RZZiVThgLfkW8Q8fNF54oHRrD4Mfpbf8ZN83cWQ91GfSetPjILvvkh4/w400-h300/IMG_4358.HEIC" width="400" /></a></div><br /><p><br /></p><p>當時我問酒廠負責人:「第一批威士忌會在幾時面世?」</p><p>他說同年十月。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5krxoH9oiW5En6-4b7X9TAWgmd9bltcNuvVzvOp5zXLxB275QYcE4-s21KTsBiCcu4Avg-rXHcCkOFx8RdaIq6OWro_KNlG7ASPKwbtuYDtlH0Ci03IKrwHiKFWSyLASmaGRxf3SFWN-C03UtNQlFXR6M3kAw7nKfS9ssGdVJs9yu9spOxuC5-3F4A0/s4032/IMG_1354.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5krxoH9oiW5En6-4b7X9TAWgmd9bltcNuvVzvOp5zXLxB275QYcE4-s21KTsBiCcu4Avg-rXHcCkOFx8RdaIq6OWro_KNlG7ASPKwbtuYDtlH0Ci03IKrwHiKFWSyLASmaGRxf3SFWN-C03UtNQlFXR6M3kAw7nKfS9ssGdVJs9yu9spOxuC5-3F4A0/w300-h400/IMG_1354.HEIC" width="300" /></a></div><br /><p>半年後再到蘇格蘭,在我喜歡的「The Pot Still」酒吧,發現該酒廠的首批威士忌「Arrival」已經上架,急不及待要一杯,過了四個桶(Oloroso、PX、冧酒、波本),香氣集合了熱情果、拖肥等味道,喝下去就感受到像吃著薑餅,焦糖鬆餅般溫暖,只是短短三數年的歲月,建立到如此的豐厚層次感,有點喜出望外。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MNE5WgEWgulxGVVU_iSOMC1o-UIVobaDIkW3d_X-YnDhPrXHco3HvweIic2L0DtOwpBlcE1BoNxlCZ5w0aFlDnhkSQE8lRPAzyc0ro6M3e3uqGFyk8dJxmvryABTeJ_jZXnyF04-kxaYcgyVD5KDYCgEwAwf3u5d9p8OKAtE-vFaHQ-ROYr4mQUlsd4/s4032/IMG_3017.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MNE5WgEWgulxGVVU_iSOMC1o-UIVobaDIkW3d_X-YnDhPrXHco3HvweIic2L0DtOwpBlcE1BoNxlCZ5w0aFlDnhkSQE8lRPAzyc0ro6M3e3uqGFyk8dJxmvryABTeJ_jZXnyF04-kxaYcgyVD5KDYCgEwAwf3u5d9p8OKAtE-vFaHQ-ROYr4mQUlsd4/w400-h300/IMG_3017.HEIC" width="400" /></a></div><br /><p><br /></p><p>及後行過Royal Mile的威士忌店,即刻買了一瓶。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOE7ucHBaHkG12PZhQbTM2zaj84cbz20rnOo6PhyphenhyphennIrRSvGuNvbaW6ysqJVsx8Bl7nHREHxNJzTkp9fcrvgr-rfK5pi1ksua9gUvgmnZ0wPXR_s5xD6xfWlaHVWk7yGNtEqx2nt6l_aWRBdt-2cWZxYX9VajC6QG2wFXwbGBwNtjyc-BhmCFBvVihercE/s1163/IMG_5462.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="313" data-original-width="1163" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOE7ucHBaHkG12PZhQbTM2zaj84cbz20rnOo6PhyphenhyphennIrRSvGuNvbaW6ysqJVsx8Bl7nHREHxNJzTkp9fcrvgr-rfK5pi1ksua9gUvgmnZ0wPXR_s5xD6xfWlaHVWk7yGNtEqx2nt6l_aWRBdt-2cWZxYX9VajC6QG2wFXwbGBwNtjyc-BhmCFBvVihercE/w400-h108/IMG_5462.PNG" width="400" /></a></div><b><u><br /></u></b><p style="text-align: center;"><b><u>原文刊登在Wine Luxe Magazine 2024 春天號</u></b></p><p style="text-align: center;"><b><br /></b></p><p style="text-align: left;">請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></p>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-27115687473185444762024-01-30T20:58:00.003+08:002024-01-30T21:00:44.800+08:00兩姊妹涼皮有限公司(黑布街):堂堂正正坐低食涼皮<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRc3edVPudxDbTdrUCfGHFD9P-HukO94l40URIzQ0tAM6KQka7AWwY0LZmSGbSLRTWdvVcWIoGNhD_I6Mmf-ZwD_woOnmFHSByCrntC4qdB6R2dsiTno5FBH_7aU9yWZNgQGHJd8-2ltBWsjRS52E6oseJaRRGXg7tid3SNgVcg807IvXdUFwqFvpb4_c/s4032/IMG_5437.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRc3edVPudxDbTdrUCfGHFD9P-HukO94l40URIzQ0tAM6KQka7AWwY0LZmSGbSLRTWdvVcWIoGNhD_I6Mmf-ZwD_woOnmFHSByCrntC4qdB6R2dsiTno5FBH_7aU9yWZNgQGHJd8-2ltBWsjRS52E6oseJaRRGXg7tid3SNgVcg807IvXdUFwqFvpb4_c/w400-h300/IMG_5437.HEIC" width="400" /></a></div><br /><p>經常聽到甚麼米芝蓮是死亡之吻,魔咒等說話,凡一間食店得到飲食榜認證,外界總會覺得是悲多過喜。</p><p>尤其是小本經營,一下子未必應付得到突如其來的人潮,業主見狀就加租,好像走不出此惡性循環,其實也不盡然,有些食店早以打破「魔咒」,生意蒸蒸日上,連開分店,更得到財團垂青,邀請進駐到旗下的美食廣場。</p><p>在太子賣涼皮的「兩姊妹涼皮有限公司」,年前得到米芝蓮推介,早前在旺角黑布街開分店,我光顧過本店數次,不是行去附近公園吃,就是打包回家,現在可以坐低慢慢食。</p><p>除了米芝蓮,牆上更掛了TImeout頒發的獎狀,有這兩個重量級飲食榜支持,又多了一班客源,再不只是同路人,大約是中產ABC外國人之類吧。<span></span></p><a name='more'></a><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor_uqp5Ryh2LGBVjqKoJQmp8HK4Qin69n9JfZ0C9UWwHd9TAvK4MUW3aHwDc_N-8iMASuymIIZtX469xaqatQX_OTOHH5eMdV60ktB4JioYDKtm57O_6BVxUxXc5IzNfO_tj02sKNUEMj4IIlmnx_jrqZo0bDLrlee2vhGFixzrDecZGS87Ve5hu_mmE/s4032/IMG_5428.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor_uqp5Ryh2LGBVjqKoJQmp8HK4Qin69n9JfZ0C9UWwHd9TAvK4MUW3aHwDc_N-8iMASuymIIZtX469xaqatQX_OTOHH5eMdV60ktB4JioYDKtm57O_6BVxUxXc5IzNfO_tj02sKNUEMj4IIlmnx_jrqZo0bDLrlee2vhGFixzrDecZGS87Ve5hu_mmE/w300-h400/IMG_5428.HEIC" width="300" /></a></div><br /><p>招牌兩姊妹粉皮,賣$33一碗,我額外加豬肚絲與芫荽,剛剛齊頭$50,保守起見,小辣已夠。</p><p>爽滑的涼皮,沾上麻辣汁,少少辣之下咬著豌豆,感覺多多趣,豬肚絲煙韌帶爽,辣香早已融入,這芫荽小山丘是絕佳的綠葉,我是荽友當然叫好。</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmPs37zKI9YJHf5QlJc_D-gusrGapYDw7OxS3gJQVtv_szcn2UFiabZ9VSXRV9HnnJ0AORLv2bBxSiQdf18H7AxmJHTnnLYoA9VJQ9YD_y5KMnAS3ipj9tF-hHLAqEMeWKM3bblKQrJQTaYh0636rxJg3n7FqKKcMlU-otZPVwyfjPwJ4jeWj3gawbJM/s4032/IMG_5435.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmPs37zKI9YJHf5QlJc_D-gusrGapYDw7OxS3gJQVtv_szcn2UFiabZ9VSXRV9HnnJ0AORLv2bBxSiQdf18H7AxmJHTnnLYoA9VJQ9YD_y5KMnAS3ipj9tF-hHLAqEMeWKM3bblKQrJQTaYh0636rxJg3n7FqKKcMlU-otZPVwyfjPwJ4jeWj3gawbJM/w300-h400/IMG_5435.HEIC" width="300" /></a></div><br /><p>加$28的一人份量小菜,脆瓜椒麻雞,川味拍青瓜實在吃得不小,我有些來自四川的下屬,不時會弄拍青瓜,帶回公司分享,這裡亦做得有板有眼,椒麻雞香辣入味,肉質嫩而不粗糙,雞皮滑溜,沾上辣汁惹味又刺激。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z30hWKTlRVmXzjTx_HSwZMhJGUBhmNMf64IVv0jjxmw0z97srPH4oxXX5KxOkagVO4EfFSJoWUoHri7iIl8bqVYNP8Hjg0GXrKIrCLntnRupUsgAFrMExsj8l4QhA_Hfm-R29eaBUom0LSIZbN5Hh7AUqZTM13yboxXSUii41tMnnBveNQx6d4J4goE/s4032/IMG_5424.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z30hWKTlRVmXzjTx_HSwZMhJGUBhmNMf64IVv0jjxmw0z97srPH4oxXX5KxOkagVO4EfFSJoWUoHri7iIl8bqVYNP8Hjg0GXrKIrCLntnRupUsgAFrMExsj8l4QhA_Hfm-R29eaBUom0LSIZbN5Hh7AUqZTM13yboxXSUii41tMnnBveNQx6d4J4goE/w400-h300/IMG_5424.HEIC" width="400" /></a></div><br /><p><br /></p><p>在飲食網站見到有個食評,大讚這裡的擔擔麵是「世一」,對於這類誇張式讚好,我總是有保留,畢竟這兩字已被廣泛濫用,世界第一彷彿只淪為順口開河的廉價。</p><p>但下次到訪時,就試試它。</p><p>在飲食業艱難的時期,支持自己友是優先,亦是應有之義。</p><p>兩姊妹涼皮有限公司(黑布街): 旺角黑布街99號</p><p>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></p>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-29317045464190159842024-01-22T13:21:00.003+08:002024-01-22T20:03:20.122+08:00Gotthard Base:小試午餐<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5c8p8bOzcNd_FWpRa7_sR8qLaRw6Yh7fPPjI_Io1-IH6fvoGk8Y_JQdlXHfIQXMJQTadSf8jWLrFj6UOJElR_qiO2GdE7eHfynlg49jXvUwRhX9QPnVnC1T_haXbte1EmeKmM55sbMVIQ23uzEyXQXUK-k4iUo-An3DLM7UIStfqP1GHhQXaEEiGFL4/s4032/IMG_5076.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5c8p8bOzcNd_FWpRa7_sR8qLaRw6Yh7fPPjI_Io1-IH6fvoGk8Y_JQdlXHfIQXMJQTadSf8jWLrFj6UOJElR_qiO2GdE7eHfynlg49jXvUwRhX9QPnVnC1T_haXbte1EmeKmM55sbMVIQ23uzEyXQXUK-k4iUo-An3DLM7UIStfqP1GHhQXaEEiGFL4/w400-h300/IMG_5076.HEIC" width="400" /></a></div><br /><p>北角堡壘街的「人人和平」,光顧過好幾次,對面的姊妹店「Gotthard Base」,與它始終欠緣份。</p><p>有些不算是foodie的朋友(在我心目中是平時對飲食沒有高要求,好一餐唔好又一餐的朋友),若說要請我食飯,這間餐廳一直在我名單裡面,她們對同聲同氣的地方就好清楚。</p><p>不過就從未揀到這間,因為要過海(十居其九住在九龍新界),一水真的隔天涯。</p><p>上星期在附近交收,就來吃個午飯,平日的下午未算爆場,始終百多元一個午市套餐,在此區未必會受歡迎。<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6ifhT71L3dKzyfFe7LA0VgBD638wDbo4EqquzTKshJrXORcOydelyK7QA3hsj-X9r-9cA6yr3k4U23sH-irh2ydKgOAmHlyHymB8O-PXAk64Kp-Q_he5BAoTtTcpaqwJCdAd9j-GicDQYP6wc6hNxcI2YIRsXft1fH_R6mOuAjknHPWNYm-4ikMaTvY/s6000/DSC04607.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6ifhT71L3dKzyfFe7LA0VgBD638wDbo4EqquzTKshJrXORcOydelyK7QA3hsj-X9r-9cA6yr3k4U23sH-irh2ydKgOAmHlyHymB8O-PXAk64Kp-Q_he5BAoTtTcpaqwJCdAd9j-GicDQYP6wc6hNxcI2YIRsXft1fH_R6mOuAjknHPWNYm-4ikMaTvY/w266-h400/DSC04607.JPG" width="266" /></a></div><br /><p>是日餐湯 - 雜菜湯,酸度自然,蔬菜的香甜沒有修飾。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng7dZ-7ft1zW0M0NugzTzi-fgHAuMyAycKn3Ixb9GfWzYWoJVexAMDO-DW84ik3Xy-bjaDi0tqoPuznQVTbN9vBonSpOtSQ4zlXcIq2-FLa8bXON4zj7u0dWOyOExw4bnvqE-NLiFHzIgVcNP7NfFfj7NBNIC6EeEQjKtdeMBtpydIX_EKa90AVW_fvM/s6000/DSC04611.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng7dZ-7ft1zW0M0NugzTzi-fgHAuMyAycKn3Ixb9GfWzYWoJVexAMDO-DW84ik3Xy-bjaDi0tqoPuznQVTbN9vBonSpOtSQ4zlXcIq2-FLa8bXON4zj7u0dWOyOExw4bnvqE-NLiFHzIgVcNP7NfFfj7NBNIC6EeEQjKtdeMBtpydIX_EKa90AVW_fvM/w400-h266/DSC04611.JPG" width="400" /></a></div><br /><p>主菜的西班牙Iberico Pork,以前就是高級餐廳常客,現在已經普及到中價餐廳也能找到其蹤影,無需大驚小怪。</p><p>選自肉眼部位,生熟程度恰好,肉質鬆化juicy,味道甜美,意料之內的質素,淋上的醬汁,帶著香料與水果的酸甜,配得起此肥美黑毛豬,配菜的粟米蓉是神來之筆。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZHGUlaIPnkOESXXAneHG4xItV9MjKxAF_0hw9V_7hhSmjswKLqBUZrQIAipcAk0HL4knWvIPj-FyPpCJ76O4wCefT7vjmb34Jn3-9BmNxCEqelu2O0QR5XSI3Ta1SABPt-sPmePoiAhVDnT6x1J9o_bmvlxqxmN9a9LLVYP-5RKRy0mTBDZkzY8ZhZg/s4032/IMG_5074.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZHGUlaIPnkOESXXAneHG4xItV9MjKxAF_0hw9V_7hhSmjswKLqBUZrQIAipcAk0HL4knWvIPj-FyPpCJ76O4wCefT7vjmb34Jn3-9BmNxCEqelu2O0QR5XSI3Ta1SABPt-sPmePoiAhVDnT6x1J9o_bmvlxqxmN9a9LLVYP-5RKRy0mTBDZkzY8ZhZg/w300-h400/IMG_5074.HEIC" width="300" /></a></div><br /><p>包一杯飲品,我的double espresso,額外加$12,單份就不用加錢,但我通常打孖上,少少錢也不用慳了。</p><div><div>去慣高級地方的人,未必看得這裡上眼,有色眼鏡亦會產生偏見,但就算吃得多米芝蓮星級美饌,在華麗的紙醉金迷虛幻下追逐,總有一天會覺得累。</div><div><br /></div><div>與大坑扒房一樣,不用刻意打扮赴會,bistro格調勝過拘謹的高貴,與喜歡的人在此享受美酒美食,我期待這天的來臨。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSrtChn_Cze_SbT4Ty1TMWG2QMBNy4HvF4mrrsWw5U8w7IlywtJRuKFZWV6Dk_DBoDhAAJc044AeY5oZe4-JVcM3n28VfZjBqfkzbzWp1qLXdu94acMPei96F3mu00-C6aslZ381qJCdvzzodr4FpcQG3UAU1ztl2DmXMGtvjaWp1UMMbG-al37ncKdM/s4032/IMG_5075.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSrtChn_Cze_SbT4Ty1TMWG2QMBNy4HvF4mrrsWw5U8w7IlywtJRuKFZWV6Dk_DBoDhAAJc044AeY5oZe4-JVcM3n28VfZjBqfkzbzWp1qLXdu94acMPei96F3mu00-C6aslZ381qJCdvzzodr4FpcQG3UAU1ztl2DmXMGtvjaWp1UMMbG-al37ncKdM/s320/IMG_5075.HEIC" width="320" /></a></div><br /><div><br /></div><div>但首先要搞一局先,這裡也好,隔離「人人私房」也好,支持本地餐飲業是要身體力行,講得出做得到,並非像某些只靠試食才有嘢寫的blogger,在網上齋講唔做。</div></div><div><br /></div><div><div>Gotthard Base:北角堡壘街7號地下1號舖</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-8396467244345683072024-01-20T19:14:00.007+08:002024-01-20T19:21:47.017+08:00潮成園手打魚蛋大王:俗擱大碗<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXf-U4CDm0kfF-TTCbamh-B137NuhiF0FkUq9QlLItBNv3fVWuA0C7Fs6zV_chGEtRHYb_K6BbJwi_fc64z_wk15rkP8zCh7AcyVkqurl6OM8G83Skhv0tV4Eos00nVpjZJEFVR9JsCzozj75LCwSMYGMO671JRrtfjj8FNvzLsw8Ap8TuVd32G3ZV42Y/s4032/IMG_5098.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXf-U4CDm0kfF-TTCbamh-B137NuhiF0FkUq9QlLItBNv3fVWuA0C7Fs6zV_chGEtRHYb_K6BbJwi_fc64z_wk15rkP8zCh7AcyVkqurl6OM8G83Skhv0tV4Eos00nVpjZJEFVR9JsCzozj75LCwSMYGMO671JRrtfjj8FNvzLsw8Ap8TuVd32G3ZV42Y/w400-h300/IMG_5098.HEIC" width="400" /></a></div><br /><p><br /></p><p>旺角先達小巴站,有間走價廉路線的粉麵店,在百物騰貴的今日,魚蛋粉賣$23一碗,我不敢說是全港最便宜,但應該不遠矣。</p><p>凡是經濟不佳之時,這類食店應運而生,以前就沒錯,現在就漸漸被兩餸飯店蓋過,疫情三年多,大大改變了不少人的生活模式,下班後沒有聚會的話,買個飯盒,早點回家。</p><p>所以搞甚麼夜繽紛,嘥撚氣,夾硬開個夜市,就能夠重現昔日的豪情夜生活,此想法未免太過天真。</p><p>有不少食店,索性早點關門,反正都沒有生意,晚上九點多的「潮成園」依然生意興隆,準備行入去,就有食客離座,個個都快手快腳食完走人,貨如輪轉。<span></span></p><a name='more'></a><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUX05-9J7LwtKTmc9KGo1l8UKbehCjqZjv2j38tylGz6g27gL59uyIUbccMtiPoJ9Xfg6l_mz0RfxfyBStxWve-qkvjyQSHtLeSNXfHWSo7R_3m2MkDK0-109z7JggPr-ScfAvdA3y8P4u7tU5lxskGK4KPe5pjJWPuejUv5LlDhayUAJfsskjAdcVwkY/s6000/DSC04614.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUX05-9J7LwtKTmc9KGo1l8UKbehCjqZjv2j38tylGz6g27gL59uyIUbccMtiPoJ9Xfg6l_mz0RfxfyBStxWve-qkvjyQSHtLeSNXfHWSo7R_3m2MkDK0-109z7JggPr-ScfAvdA3y8P4u7tU5lxskGK4KPe5pjJWPuejUv5LlDhayUAJfsskjAdcVwkY/w266-h400/DSC04614.JPG" width="266" /></a></div><br /><p>三年多前首訪,當時與朋友飲完酒,道別後從佐敦行過來,吃碗魚蛋粉,仍是$20一碗。</p><p>自稱手打魚蛋,淨吃同價,加埋魚片,外型是不規則的四方,與大埔的一眾魚蛋檔,粒粒像乒乓波的圓相比,顯得更粗豪,畢竟走俗擱大碗路線,這並非最重要。</p><p>魚味夠,鮮而不腥,帶彈牙感,沒有一口粉的迷茫;魚片切得頗粗,與魚蛋一樣地質素不俗,奶白色的湯底香滑鮮甜,最後喝不出死鹹感,$23一碗,收貨有餘。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1WilAkhruw9qHhpXSFgezbCzWUtv-xkhwzVamMKfrdCwawN4CjI6olGXWgUx4FS9tgcCHINciwQXOcPXJgMnmE_ZGlWcjigcmAbrSYSi9V9MSV-LUpAj3oks508DpCPOxjbRJLoWoxsoBe1u5WvUfN5IraWT35v8r6nIv1RgCSk1M45vrJ5f-2sGD8I/s6000/DSC04617.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1WilAkhruw9qHhpXSFgezbCzWUtv-xkhwzVamMKfrdCwawN4CjI6olGXWgUx4FS9tgcCHINciwQXOcPXJgMnmE_ZGlWcjigcmAbrSYSi9V9MSV-LUpAj3oks508DpCPOxjbRJLoWoxsoBe1u5WvUfN5IraWT35v8r6nIv1RgCSk1M45vrJ5f-2sGD8I/w266-h400/DSC04617.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnl4kay0eMHuppTXWk1DA7D4XI1NiMP69602xGJBmFK1XUfWHyTfeFlhYWtP2Mj0CunPzw10bPBLHIsFZB2HYME1EyP8A-bYMCePznr9Ittjlkd06gMajCrmId_RJ5ROOhyphenhyphenGV7XQerUS6CbACAG3g8rDNSz8THCJGaRvZfTnyUnB89qwcJZZmv6RQZFyg/s6000/DSC04613.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnl4kay0eMHuppTXWk1DA7D4XI1NiMP69602xGJBmFK1XUfWHyTfeFlhYWtP2Mj0CunPzw10bPBLHIsFZB2HYME1EyP8A-bYMCePznr9Ittjlkd06gMajCrmId_RJ5ROOhyphenhyphenGV7XQerUS6CbACAG3g8rDNSz8THCJGaRvZfTnyUnB89qwcJZZmv6RQZFyg/w400-h266/DSC04613.JPG" width="400" /></a></div><br /><p>牛雜河就貴一點,$32,炸魚皮跟粉麵上就$15一碟,還有連骨版本的炸魚皮,不過要三十多元。</p><div><div>浸在湯裡面的炸魚皮,發出沙沙聲,半脆半軟之下放入口,這是最美好的狀態。</div><div><br /></div><div>我一時忘記,沒有試過其辣椒油。</div><div><br /></div><div>畢竟在旺角,除了本地人之外,也惹來不少遊客走上門,希望沒有被推上小紅書熱捧,到時就真的一位難求。</div><div><br /></div><div>潮成園手打魚蛋大王:旺角通菜街109號地舖</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div><div><br /></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-73098273817144727772024-01-14T11:49:00.002+08:002024-01-14T11:49:13.681+08:00Wanaka:藍屋素味<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-0omh4KiYA9n_yMGPOX032hNhwkl_ddnIxYc-MMcxRbTIxp-xwXf-CGWdOrFRCM7scJtw-9dKMn5JojWYNa8xpZ-V1aDBhF1T0awtfJs4rf0VlxdHSRWpFqTwGrR_2edR6yvMjGRbBVOTA7_ESy9lkDcaPEj5VCx47lgP2KTcbivXLHtA9lxCMgzU04/s4032/IMG_4889.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-0omh4KiYA9n_yMGPOX032hNhwkl_ddnIxYc-MMcxRbTIxp-xwXf-CGWdOrFRCM7scJtw-9dKMn5JojWYNa8xpZ-V1aDBhF1T0awtfJs4rf0VlxdHSRWpFqTwGrR_2edR6yvMjGRbBVOTA7_ESy9lkDcaPEj5VCx47lgP2KTcbivXLHtA9lxCMgzU04/w400-h300/IMG_4889.HEIC" width="400" /></a></div><br /><p>去過幾間「素年」分店,以環境來說,最靚就是灣仔藍屋的「Wanaka」。</p><p>上年中開業,一直未有時間前往,這天原定去「新景園」吃個午飯,去到門口老闆娘已經截龍,把心一橫,食素去也。</p><p>常去的黃埔店與汝州街店,餐廳裡面放置了一些黑膠唱片作擺設,相信店主是喜歡Hip hop,後者隔離的精品店,還可以買唱片。<span></span></p><a name='more'></a><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6jDBdS4op3d9sj55cykO5tl0QaCM9eh4QlWLJDiRYCwxzI498c3A5lx342ndD0ZKK65uDPmT5fgGD_Cw69I1v_PlNdhG039N4-Ex2wkVdFtD1AFBYHdhoMTns-d2u60W4XZ2qjnlsaEbmT1yjxuGRvjuIduAA1bW-VDKK7j6MbiaKimGJVfTkrLZB5M/s4032/IMG_4888.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6jDBdS4op3d9sj55cykO5tl0QaCM9eh4QlWLJDiRYCwxzI498c3A5lx342ndD0ZKK65uDPmT5fgGD_Cw69I1v_PlNdhG039N4-Ex2wkVdFtD1AFBYHdhoMTns-d2u60W4XZ2qjnlsaEbmT1yjxuGRvjuIduAA1bW-VDKK7j6MbiaKimGJVfTkrLZB5M/w300-h400/IMG_4888.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjF3tRH15NkzifdgRNoZV7oKcaBecxCfSlUL3lSMqdKi4YXfofS7Alh_xiJtPuqTsX-oT0ayRKmGXUpRsplTFaY89W3rigJQBVO0BQPWzbpkpnG1nWKi7Wan4b6jE9a0bLkW3Hwf4joiWhMEYGEHlkGybnNaI1_G1cxfHRwvLLbjKXfGeWMYFlk28dkk/s4032/IMG_4887.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjF3tRH15NkzifdgRNoZV7oKcaBecxCfSlUL3lSMqdKi4YXfofS7Alh_xiJtPuqTsX-oT0ayRKmGXUpRsplTFaY89W3rigJQBVO0BQPWzbpkpnG1nWKi7Wan4b6jE9a0bLkW3Hwf4joiWhMEYGEHlkGybnNaI1_G1cxfHRwvLLbjKXfGeWMYFlk28dkk/w400-h300/IMG_4887.HEIC" width="400" /></a></div><br /><p>這裡就可以買到一些本地農產品,$88一包香城遺菇,用來作牛扒的配菜,或者是煮個意粉,味道應該不遜外地入口,香港人支持香港貨,講了幾十年的口號,大家有沒有響應過?</p><p>我吃素菜的原則,絕不碰甚麼再造午餐肉,不可能肉這些掛素頭賣假肉之流,吃,就要全素,我也說過很多次,曾經有次在網媒專欄裡面,介紹一間素餐廳,提到「新豬肉」,我一句不了,那個負責該牌子的公關,unfriend了我,真小器。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NLSayT3fa6P9CG_U-YknwiJNIlGErjaJo_xmrUxSU9vLC4MNj86jQOPSqnzd9zDB6raa58Dq0Z_NyFMBpL3qIt68gLCmSXtnJ3YmWrAGXVUZi-VBht9JRmB_JhyphenhyphenVxLeQx0dks2x7WoXGn81873R0wAXU4ukbOV3S7f4i40H2YUK8TjcmaDrac0J7HNM/s6000/DSC04559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NLSayT3fa6P9CG_U-YknwiJNIlGErjaJo_xmrUxSU9vLC4MNj86jQOPSqnzd9zDB6raa58Dq0Z_NyFMBpL3qIt68gLCmSXtnJ3YmWrAGXVUZi-VBht9JRmB_JhyphenhyphenVxLeQx0dks2x7WoXGn81873R0wAXU4ukbOV3S7f4i40H2YUK8TjcmaDrac0J7HNM/w266-h400/DSC04559.JPG" width="266" /></a></div><br /><p>額外加$25的餐湯,本地番茄茴香甘筍湯,標明補氣益胃,抗氧化,增加免疫力,以上的功效當然不會一喝就立竿見影,純粹追求味道的話,番茄的自然酸甜,與茴香甘筍的柔和結合,香滑甜美不膩,微涼的天氣之下更感暖心。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVHBjAoCC3QdVec5-gsdN1zScJxojDomaE9zNfqUluhsnKMUlnO6gRQVstn8mksclt1CqL4orF7ajT2PpkowLONnYEdE6v2-mjHsRLaWrb7meI4yDnhzy4Jkj5IaWWU87W158uZd-MZ66VgGmJd_XtavK82EJ8oSFwF59dL5pQHjmSKgSa-v1PWtn6Gw/s6000/DSC04561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVHBjAoCC3QdVec5-gsdN1zScJxojDomaE9zNfqUluhsnKMUlnO6gRQVstn8mksclt1CqL4orF7ajT2PpkowLONnYEdE6v2-mjHsRLaWrb7meI4yDnhzy4Jkj5IaWWU87W158uZd-MZ66VgGmJd_XtavK82EJ8oSFwF59dL5pQHjmSKgSa-v1PWtn6Gw/w266-h400/DSC04561.JPG" width="266" /></a></div><br /><p>四川麻辣野菌豆乾意粉,一如素年的風格,份量夠大,它的麻香的餘韻悠長,是很舒服,不太霸道的;豆乾與野菌的表現不俗,但因為麻香強烈,後者本身的香味就不太凸顯,面頭的火箭菜與羽衣甘藍,多一份有營。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4kx4qwn3OPV5L1Dl-B2SLjEsrXBP8DCN70ASN4fKU65Ij3fV-WqQuUaCwRBAfoQ2m9KgfZo65EQ6uVyLDmPE35OFX0bAuWjo61wzQN2QzO6qhno4Orz_G13lvN1_2052ZZo6dFRmT6FC4OHI3m246anUEaQSrkb1iYmP4yTypsQDabwSC51htmDsQgY/s6000/DSC04563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4kx4qwn3OPV5L1Dl-B2SLjEsrXBP8DCN70ASN4fKU65Ij3fV-WqQuUaCwRBAfoQ2m9KgfZo65EQ6uVyLDmPE35OFX0bAuWjo61wzQN2QzO6qhno4Orz_G13lvN1_2052ZZo6dFRmT6FC4OHI3m246anUEaQSrkb1iYmP4yTypsQDabwSC51htmDsQgY/w266-h400/DSC04563.JPG" width="266" /></a></div><br /><p>餐茶是跟意粉送,黃昏之前不收加一服務費。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdTtTZh8R5apR_S1IA1_vHqQfOI_xjRhAT7zUd_wtMBlQhgrOmAYEpi5gWBBJGguu7K0OXrEF60LpbkuPIo2yq7D-OvAUjjtvpAMFe_wLTG-GxI4f3YKuJ3lV_5WQa4tgiqcwNf6O-nI7DOZfRRji6ewzzEYWgtZAkrQuGklIVk3SOQMjTb2DYtXdTks/s6000/DSC04553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdTtTZh8R5apR_S1IA1_vHqQfOI_xjRhAT7zUd_wtMBlQhgrOmAYEpi5gWBBJGguu7K0OXrEF60LpbkuPIo2yq7D-OvAUjjtvpAMFe_wLTG-GxI4f3YKuJ3lV_5WQa4tgiqcwNf6O-nI7DOZfRRji6ewzzEYWgtZAkrQuGklIVk3SOQMjTb2DYtXdTks/w400-h266/DSC04553.JPG" width="400" /></a></div><br /><p>無論身處藍屋後園的環境有幾chill,往後的日子,我始終都會去黃埔店或汝州街店多,畢竟紅磡深水埗是我經常出沒的地方,上班前下班後或去大南街買唱片,快手快腳吃個意粉,非常方便。</p><div><div><div>Wanaka:灣仔景星街8號</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-42118022166648576332024-01-03T12:05:00.002+08:002024-01-03T12:11:34.450+08:00麵屋丸京(深水埗店):習慣成自然<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazcFdqQfiv6L_aeXyUsgC_YvxODhDvAKDK4v50_9149NCH63xNqz3YF6VwNapYFYJpDBC6w3Dv8IHrWgkYwLA9cj8YCpJYL0ScSWIwAw6QTBXcIl-6SuiAIqeydkaWB2m6Q51-dAd2ygz_87RxoxT-E6tRJKUSLpvK6qUjt0pDd_c25azO5tQXpgz7LY/s4032/IMG_3737.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazcFdqQfiv6L_aeXyUsgC_YvxODhDvAKDK4v50_9149NCH63xNqz3YF6VwNapYFYJpDBC6w3Dv8IHrWgkYwLA9cj8YCpJYL0ScSWIwAw6QTBXcIl-6SuiAIqeydkaWB2m6Q51-dAd2ygz_87RxoxT-E6tRJKUSLpvK6qUjt0pDd_c25azO5tQXpgz7LY/w400-h300/IMG_3737.HEIC" width="400" /></a></div><br /><p>上年好幾次外遊之前,例必到深水埗一趟,去鴨寮街買電話卡,去「發達鳥」兑外幣,雖然匯率未必夠重慶大廈抵,但我只是兑幾千左右,其實相差也不太大,畢竟三日兩夜又真的用不著太多現金,去歐洲就主要用卡,但點都要兌少少傍身。</p><p>搞定瑣碎事,就要食碗麵,每次都去荔枝角道的「丸京」。</p><p>就算現在受到外遊/北上熱潮影響,這裡依然坐無虛席,繁忙時間仍要排隊,我當然選擇在平日正午十二點多左右前來,有時不用等,有時只等五分鐘。<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaItO0h6s-fjjWcuPxvEhAsYLuYDDZwZ2Lk2j_OoGYBhieMG3cVZkEvBETUdEBU1CN24JmOyyp4UdqVf1XWEpV_BnLxLA-1FE9jt86O3suj_TgS-UuB7QWl30mtQnUHFTCAExnIlpRGQWkgDhDqInWngofTkYjR3z1UuFtA-CoTXzfDKnYdhmUWR0GAQ/s4032/IMG_7207.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaItO0h6s-fjjWcuPxvEhAsYLuYDDZwZ2Lk2j_OoGYBhieMG3cVZkEvBETUdEBU1CN24JmOyyp4UdqVf1XWEpV_BnLxLA-1FE9jt86O3suj_TgS-UuB7QWl30mtQnUHFTCAExnIlpRGQWkgDhDqInWngofTkYjR3z1UuFtA-CoTXzfDKnYdhmUWR0GAQ/w300-h400/IMG_7207.HEIC" width="300" /></a></div><br /><p>背脂拉麵,以醬油湯底為主角,一粒粒細小的背脂是精華,但油香不及「泓一」。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLyKxoE1UuUbZtKVT9rX5brxvatR9l1waLfPDiXRAHLxPkh3mTQdmlhlZC5PTSY20glCa5K6bAYoQsJRuGGUYTKihGXyUe2QXAf2FJfp-CviUhtGr0cT0oeCiwNYnxgsiRKk5LlbJeiYjgcr5YvxV-1cBZkCoZLjBDBaed_lQGJNKC3BYU2AXxJ6Pz5o/s4032/IMG_3726.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLyKxoE1UuUbZtKVT9rX5brxvatR9l1waLfPDiXRAHLxPkh3mTQdmlhlZC5PTSY20glCa5K6bAYoQsJRuGGUYTKihGXyUe2QXAf2FJfp-CviUhtGr0cT0oeCiwNYnxgsiRKk5LlbJeiYjgcr5YvxV-1cBZkCoZLjBDBaed_lQGJNKC3BYU2AXxJ6Pz5o/w300-h400/IMG_3726.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9dYvjzE24DJNrrDmm0iB5gQ7_GY0rKCXH4-9E764WmF1fbUc8M94FYa5vSGVlfuZIkwdys_CRlWQOa6wlvMihuj-DDLT5NJtHNKFmIJJOy3EEzBO3PBM5EyLO74J_qXbFSlx6RehVEGBjEOf1Tnc7tPWYTpk8wtqh7sbYM0VcbaRjzvMM5T2aUXPP40/s4032/IMG_3729.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9dYvjzE24DJNrrDmm0iB5gQ7_GY0rKCXH4-9E764WmF1fbUc8M94FYa5vSGVlfuZIkwdys_CRlWQOa6wlvMihuj-DDLT5NJtHNKFmIJJOy3EEzBO3PBM5EyLO74J_qXbFSlx6RehVEGBjEOf1Tnc7tPWYTpk8wtqh7sbYM0VcbaRjzvMM5T2aUXPP40/w300-h400/IMG_3729.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBB8EnHuUQVh8RRhhDkshyphenhyphenXTBeydiNR7Mxvr0u-b07qnaeRHwGLdFj-26RyfToD85mXTSvhsDQL-BGLXRBbIXKjS_3H1VXHnE-VqpQbkiyhnXjrugUUPg-NZoaEOKZWjZxTa3ZXyRjkfRxkSt6OGfghgG9l65BzTyrxqq1a6sFw0ASyYnlH5C82vqZsWE/s4032/IMG_3731.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBB8EnHuUQVh8RRhhDkshyphenhyphenXTBeydiNR7Mxvr0u-b07qnaeRHwGLdFj-26RyfToD85mXTSvhsDQL-BGLXRBbIXKjS_3H1VXHnE-VqpQbkiyhnXjrugUUPg-NZoaEOKZWjZxTa3ZXyRjkfRxkSt6OGfghgG9l65BzTyrxqq1a6sFw0ASyYnlH5C82vqZsWE/w400-h300/IMG_3731.HEIC" width="400" /></a></div><br /><p>最基本的豚骨拉麵,價錢仍是$78一碗,湯底香甜醇滑,濃度是中等,是比較平易近人級別。</p><p>味玉表現正常,有流心不水汪汪,醬油香也能融入蛋內;筍絲香甜無渣,沒有一點澀。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-lAhMVWbqJa4BbDKStLeEsuhMF3JWxhyphenhypheni9viLJlCRqz60L0ayCA3RR0_HoOsI9YfS-IhkF8Ga0uS0rZwp53gnrmiyxEFHqxUXkyUkaDBNFKzQe8GzYz0kuF8yFOLSaQxSb0ZNqLcqzZg9HGdocYe17_fSun9jJWE4BNXIdiDFMDRdqoiXGUHgeVSrWA/s4032/IMG_3734.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-lAhMVWbqJa4BbDKStLeEsuhMF3JWxhyphenhypheni9viLJlCRqz60L0ayCA3RR0_HoOsI9YfS-IhkF8Ga0uS0rZwp53gnrmiyxEFHqxUXkyUkaDBNFKzQe8GzYz0kuF8yFOLSaQxSb0ZNqLcqzZg9HGdocYe17_fSun9jJWE4BNXIdiDFMDRdqoiXGUHgeVSrWA/w300-h400/IMG_3734.HEIC" width="300" /></a></div><br /><p>加配煎餃子一客,送汽水一罐。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrIwNYbh-ZRPTIWFhTiYfEhIENSLPbcu4RvHwHvy2MNkBDdIekembRnDFpdCZdScAf8CX-HzywnR0Q7QRgs-b_fwDhOKuYywR6sH-Mnm2UYPtNpsO5z7-bEwYPHhtG648SUMP1eUqhSiXiYfQTX3VE-KXgNd6AMDcdAU9rYo527DoXP7SBxLDuks8nDQ/s4032/IMG_4450.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrIwNYbh-ZRPTIWFhTiYfEhIENSLPbcu4RvHwHvy2MNkBDdIekembRnDFpdCZdScAf8CX-HzywnR0Q7QRgs-b_fwDhOKuYywR6sH-Mnm2UYPtNpsO5z7-bEwYPHhtG648SUMP1eUqhSiXiYfQTX3VE-KXgNd6AMDcdAU9rYo527DoXP7SBxLDuks8nDQ/w300-h400/IMG_4450.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6BBxBmhWG5xx5-O3YfvEHsCifLnHN1Ru_bPwhpnf3wad7wu77O9NTjKeYNhuQRFZ6kGMzCTHYJk7EnwYAaqfhaa5ABMrOKBxSzeKhxgNdV9Dz_R46dKHDjUOyzfMk6OS2xsuZJK_Wg3cSwZ9vwhDefxcwG6-Z7_obGMA-bvNpATKsRRmeb1DIX5-Ceo/s4032/IMG_4452.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6BBxBmhWG5xx5-O3YfvEHsCifLnHN1Ru_bPwhpnf3wad7wu77O9NTjKeYNhuQRFZ6kGMzCTHYJk7EnwYAaqfhaa5ABMrOKBxSzeKhxgNdV9Dz_R46dKHDjUOyzfMk6OS2xsuZJK_Wg3cSwZ9vwhDefxcwG6-Z7_obGMA-bvNpATKsRRmeb1DIX5-Ceo/w300-h400/IMG_4452.HEIC" width="300" /></a></div><br /><p>掛上招牌之作 - 丸京拉麵,剛剛一張紅衫魚的價錢,真叉燒與叉燒各三塊,賣相頗巨型,其實也不算太大,炙過的叉燒,多一份粗豪感,當然這裡的兩款叉燒,平心而論,在香港未算是上乘級別,算是叫做平穩;湯底的醬油香鮮而不濁,但是濃度不太強,要追求鹹一點的食客,未必合乎口味。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCTwlaFiAeNTNrxyj5m8Spf0UxCcM0nRm6dkldBdCgwo7FLSzY2SvTtI8m5v1DXj45W6H1DGE6oxz0tm4fgeVMpQSN4eImGdUhMaGxRWS2yfi6UmIzWf0iQbiY7pa-uNQksZyygeDK4YthBcCqev-sYeFSdIW1Bx9WcbTIUGI0b5thf6Q7BIzL1S1RWk/s4032/IMG_4453.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCTwlaFiAeNTNrxyj5m8Spf0UxCcM0nRm6dkldBdCgwo7FLSzY2SvTtI8m5v1DXj45W6H1DGE6oxz0tm4fgeVMpQSN4eImGdUhMaGxRWS2yfi6UmIzWf0iQbiY7pa-uNQksZyygeDK4YthBcCqev-sYeFSdIW1Bx9WcbTIUGI0b5thf6Q7BIzL1S1RWk/w300-h400/IMG_4453.HEIC" width="300" /></a></div><br /><p>拉麵吧枱前的師傅一夫當關,就算不用排隊直入,仍需要等一段時間,當離開麵店之時,外面開始多人了,包括外地人,我想他們是在附近鴨寮街尋寶,順便來吃碗麵。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnZTp1B-3cmC25Oxyqvw5MOF_6LrMEsfGXVP4Se0oBd6ksP4OxUPSbHZqXQ8BJ_EAIyQHg3dUdufIemzqMYsKR5vTtlfbLJODgturQVt8oDRxiy5AcNHlP15Mypxfu5_WJF4DkPE59zHm6uRA5sKa8KeXMcO4byZ493E3i7enEYp2A9HUwb7d0eQvjKQ/s3745/IMG_4447.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2963" data-original-width="3745" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnZTp1B-3cmC25Oxyqvw5MOF_6LrMEsfGXVP4Se0oBd6ksP4OxUPSbHZqXQ8BJ_EAIyQHg3dUdufIemzqMYsKR5vTtlfbLJODgturQVt8oDRxiy5AcNHlP15Mypxfu5_WJF4DkPE59zHm6uRA5sKa8KeXMcO4byZ493E3i7enEYp2A9HUwb7d0eQvjKQ/w400-h316/IMG_4447.HEIC" width="400" /></a></div><br /><p><br /></p><p>上季紐卡素在聯賽表現出色,打進來年的歐聯分組賽,店主是紐迷,因此而推出限定優惠,好像是送小吃之類。</p><p>足球是大多人生活的一部份,支持的球隊表現好與壞,是會影響心情,真正的球迷,理應與球隊休戚與共,齊上齊落。</p><div>今年第一飛,如無意外應該是三月中(除非我突然有興致二月閃一轉三日兩夜),剛在昨天已訂機票,下次到訪該拉麵店,或許又是出發前一兩日,到附近兑外幣買電話卡之時。</div><div><br /></div><div>若果要排長龍的話,我就打退堂鼓了。</div><div><br /></div><div><div>麵屋丸京(深水埗):深水埗荔枝角道319號</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-84915412138296497572023-12-31T22:50:00.008+08:002024-01-01T00:29:30.028+08:00邊緣回望2023<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCcKoFC-nHhB1n9xu4ib-qUfXbYR2AL4SPmN9u01HcY9UANLxflNhsc2CnH9KT43s1W5ZKtPsHoKTWkCHCkf8UeymYLJEyx1ofd9kBWdg5k5tvVmJ_FXRhzhxpfCTo0lkc8SkM6_5bZa1hKGAFXtvQY10RVaMAvaa-7Tr6JHaHQl72iHyakNUdfYV3hw/s4032/IMG_4274.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCcKoFC-nHhB1n9xu4ib-qUfXbYR2AL4SPmN9u01HcY9UANLxflNhsc2CnH9KT43s1W5ZKtPsHoKTWkCHCkf8UeymYLJEyx1ofd9kBWdg5k5tvVmJ_FXRhzhxpfCTo0lkc8SkM6_5bZa1hKGAFXtvQY10RVaMAvaa-7Tr6JHaHQl72iHyakNUdfYV3hw/w400-h300/IMG_4274.HEIC" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>三月中的晚上,從Charing Cross行去South Bank途上,匆匆拍下的泰晤士河夜景。</u></b></div><div><br /></div><p>長達接近三年的疫情終於完結,雖然上年尾我已經在0+3的限制之下,飛了一轉曼谷四日三夜,但是今年才正式回復昔日的生活節奏。</p><p>所有社交限制取消,終於可以不用安心地坐滿一圍人;口罩令撤銷,終於回復真面目,有些在這段期間認識的朋友,連他們的樣貌也看不清呢。<span></span></p><a name='more'></a><p></p><div>Blogger生涯來說,網誌總瀏覽數目,在今年初已突破一千萬大關,目標已達,無欲無求了,往後的發展,一切順其自然吧。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0czozlT_FVG0YjY4ElE-4cLVI-nfoqhRsQRCXk5qwMYC91IAjURhHY5umUQYRdbmh84yOp0jIKFuGe5QO0ijZaDbNpyIvsThtE1vF_CdpIQA5bF-ETlEXV99FdIJLE6aSkp0c2doGhc_Z3x0lM3Hwquykwt6S3uV7vORYyJ7WGHye5Q6CI6_A4Js8lY/s4032/IMG_3594.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0czozlT_FVG0YjY4ElE-4cLVI-nfoqhRsQRCXk5qwMYC91IAjURhHY5umUQYRdbmh84yOp0jIKFuGe5QO0ijZaDbNpyIvsThtE1vF_CdpIQA5bF-ETlEXV99FdIJLE6aSkp0c2doGhc_Z3x0lM3Hwquykwt6S3uV7vORYyJ7WGHye5Q6CI6_A4Js8lY/w300-h400/IMG_3594.HEIC" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><b><u>「1986」蟹膏湯檬</u></b></div><div><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Yj9awcEvpoylihBaOH8umIAx1mCSh43Tzm4enBZxWP7_dv4674nw1BXTYG7WvlckNW9FujSje9h6n_dD51A5Y5ac41y1kvRLJFK2UXwQUd6JP1u-0YRoC-c2RUrCWXwGiJi3qDwIf3NiDVm0cHi4SuY2U3QleIxM8K77sSPak00PB0e49CdMGX6cimI/s4032/IMG_4101.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Yj9awcEvpoylihBaOH8umIAx1mCSh43Tzm4enBZxWP7_dv4674nw1BXTYG7WvlckNW9FujSje9h6n_dD51A5Y5ac41y1kvRLJFK2UXwQUd6JP1u-0YRoC-c2RUrCWXwGiJi3qDwIf3NiDVm0cHi4SuY2U3QleIxM8K77sSPak00PB0e49CdMGX6cimI/w400-h300/IMG_4101.HEIC" width="400" /></a></div><br /><div style="text-align: center;"><b><u>「生昌焙豆」coffee break</u></b></div><div><br /></div><div>現在沒有一年寫三百多篇的動力,以前就真的為了寫文,不斷去不同的食肆,近幾年開始常去同一間食肆與咖啡店。好像土瓜灣的「1986」,一個月起碼光顧兩次,越南牛肉粉與蟹膏湯檬做得很好;「生昌焙豆」的印花卡,已吸滿了應該有五張,去得最多的中菜館,是老字號「陸羽」,一共四次,「大班樓」,「Pheromone」一年一度已很滿足矣,始終訂位真的很難。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZn3sZECTzImI0sVmJwG2XYu-DuRWMYA6pM_2ph-5iRKbUwIDr_hOPRC6wa_GnFU_iCmz54aqqLpNh6wIIpLW4-hgMk7t2rEUBl9HPiCsNWUd-Dk_7Kij1_JOdKXliKACMmWTUEEUySpbnxwCOwl2_91Y4t3qJ3N_3nV6aPDQKX6Mfsgb1kAzjdXlDCO0/s6000/DSC03089.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZn3sZECTzImI0sVmJwG2XYu-DuRWMYA6pM_2ph-5iRKbUwIDr_hOPRC6wa_GnFU_iCmz54aqqLpNh6wIIpLW4-hgMk7t2rEUBl9HPiCsNWUd-Dk_7Kij1_JOdKXliKACMmWTUEEUySpbnxwCOwl2_91Y4t3qJ3N_3nV6aPDQKX6Mfsgb1kAzjdXlDCO0/w266-h400/DSC03089.JPG" width="266" /></a></div><div><br /></div><div style="text-align: center;"><b><u>大班樓招牌</u></b></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycJ2zU-PcHp40FwWzplBS1JryE-3WMBrFhsUTMZ-nzh6e666Lo71sBZLDttk9tC5eQnPMRDJnTTUNkM0-IDkyVUbAvcLMWp4MOPyIBMCoSGrnnNQpW38tmb6Clo2jZiIb_CfPI6Vqmy9SCYx6258FJMXUVAfDynNj2mbCgnhILt6kPq78p0lGif1ZctY/s6000/DSC02314.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycJ2zU-PcHp40FwWzplBS1JryE-3WMBrFhsUTMZ-nzh6e666Lo71sBZLDttk9tC5eQnPMRDJnTTUNkM0-IDkyVUbAvcLMWp4MOPyIBMCoSGrnnNQpW38tmb6Clo2jZiIb_CfPI6Vqmy9SCYx6258FJMXUVAfDynNj2mbCgnhILt6kPq78p0lGif1ZctY/w400-h266/DSC02314.JPG" width="400" /></a></div><br /><div style="text-align: center;"><b><u>陸羽名菜之一:煙燻倉魚</u></b></div><div style="text-align: center;"><b><u><br /></u></b></div><div style="text-align: center;"><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh90UstMjVMPgv9JTP4ayIUwidcZDB10iwMNjZyxxioIoXbUxS4Dk5H1sJ1GZY2aVj8l08kFkLEquuRWXB_L7AOpb5oNqAUCXby7inIBuV8fJczqgIqzQ_BVoWwaZaU7nJ7HD8RRfPaxbo3wL4zO8gpiTnpkag1KWPjpHfGo9XSTjnUkL9UrhzEnEB81I/s4032/IMG_1357.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh90UstMjVMPgv9JTP4ayIUwidcZDB10iwMNjZyxxioIoXbUxS4Dk5H1sJ1GZY2aVj8l08kFkLEquuRWXB_L7AOpb5oNqAUCXby7inIBuV8fJczqgIqzQ_BVoWwaZaU7nJ7HD8RRfPaxbo3wL4zO8gpiTnpkag1KWPjpHfGo9XSTjnUkL9UrhzEnEB81I/w400-h300/IMG_1357.HEIC" width="400" /></a></div><br /><b><u>今年頭在「Pheromone」的一夜</u></b></div><div><br /></div><div>很多人說現時香港飲食業,不論是出品質素與服務水平皆下降,作為掹車邊的圈內人,深信香港仍有不少有質素的食肆,可以的話,請不要吝嗇去支持自己喜愛的食肆,尤其是同聲同氣的小店,今日的營商環境有幾艱難,你知我知單眼佬都知。</div><p>工作方面大致平穩,原定計劃在年初辭職,去歐洲玩兩個月,當時連路線圖大致上畫好,最終因為公司的花紅不錯,有人工加,兼上司滿足到我要求,所以選擇留下,旅程繼續,不過大幅縮短至三個星期。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqnqXkUOlChTkzf2tAQyPGf2FJsbHQIV8w3FB-T3h_UWSfmIzVatD_vUG26FubS8Mbl9wHFPjKrb3NjlEhsGQc4I-lEjqYhPc7qNwdvIrw0Ks4ThZm9LgaW1Oc-qxX5sXYFmoRCGmIeT6as3mPR3Nycsg8gmLWyu3Pz8R1OKHTcfah7YApotMIgSR6zU/s6000/DSC00419.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqnqXkUOlChTkzf2tAQyPGf2FJsbHQIV8w3FB-T3h_UWSfmIzVatD_vUG26FubS8Mbl9wHFPjKrb3NjlEhsGQc4I-lEjqYhPc7qNwdvIrw0Ks4ThZm9LgaW1Oc-qxX5sXYFmoRCGmIeT6as3mPR3Nycsg8gmLWyu3Pz8R1OKHTcfah7YApotMIgSR6zU/w266-h400/DSC00419.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><u>Alain Ducasse at The Dorchester, London</u></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5S0Vghkoq83hPjVJb_R61GCGWecFHCQFILXXgs5ua_3oJv6BbTmifjg9AFLiABvCpnhwrdPMPiW_AQ1MA_sym1EvCKPUcCBohwNvezRFSUcQATN-4SWInoAG5HDcksxluUYaMPaC6qYblcGPQmww6sD7TPxeDu1dSRj0Gd8_SVbhhPgpCQEkYqC-0pg/s6000/DSC00534.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5S0Vghkoq83hPjVJb_R61GCGWecFHCQFILXXgs5ua_3oJv6BbTmifjg9AFLiABvCpnhwrdPMPiW_AQ1MA_sym1EvCKPUcCBohwNvezRFSUcQATN-4SWInoAG5HDcksxluUYaMPaC6qYblcGPQmww6sD7TPxeDu1dSRj0Gd8_SVbhhPgpCQEkYqC-0pg/w400-h266/DSC00534.JPG" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>BRAT, London</u></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipversNuUJC8jNxXWML7Yrsee4hXmqG6JnZe7XpvAiacdfkgAS6oIDH8cVK8igCeqmQiQBN8To3kCqy6DLitS_QNtgvYqSjFu7VpGKuD7OrRh73s8qIYHZaZ0aWCqb1mhEoncQ1tuIodbnuroWNcDQ0wEPZTLpAJgbvXm0ypklYH0OhzCH6j42rOiptW8/s6000/DSC00760.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipversNuUJC8jNxXWML7Yrsee4hXmqG6JnZe7XpvAiacdfkgAS6oIDH8cVK8igCeqmQiQBN8To3kCqy6DLitS_QNtgvYqSjFu7VpGKuD7OrRh73s8qIYHZaZ0aWCqb1mhEoncQ1tuIodbnuroWNcDQ0wEPZTLpAJgbvXm0ypklYH0OhzCH6j42rOiptW8/w400-h266/DSC00760.JPG" width="400" /></a></div><p style="text-align: center;"><b><u>Seta, Milan</u></b></p><p>英國加意大利,吃了好幾餐米芝蓮星級料理,探探當地的朋友,親眼見證支持的球會久違的勝利,看了好幾場精彩演唱會,參觀當時未有威士忌面世的酒廠,所有感覺返晒來了。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLf5Jjr_VtcQFYIJWvL0NZ8MCK19qJrhTcX9phTUHQmlUQsO7GYl9BIRf6JN20dNS4tC_J8b7kxLjmMDuqQdNesTxM-kHugr6pzsmTOgULEE16Sl-QxfbpGhmN9bnZeipBByNT4WJYzP391q7bLmg3KZAAnNA6t7Nvp7lNsa2o47eyuSNMQ-cKRCe7vrc/s6000/DSC01966.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLf5Jjr_VtcQFYIJWvL0NZ8MCK19qJrhTcX9phTUHQmlUQsO7GYl9BIRf6JN20dNS4tC_J8b7kxLjmMDuqQdNesTxM-kHugr6pzsmTOgULEE16Sl-QxfbpGhmN9bnZeipBByNT4WJYzP391q7bLmg3KZAAnNA6t7Nvp7lNsa2o47eyuSNMQ-cKRCe7vrc/w400-h266/DSC01966.JPG" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>曼谷路邊雞飯:興興</u></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Nb6yKE-M0OKigXwOQ9ZylgfAjBcBuBseZ6Qj7Y89PcCARPff_4_d1wqzxXFDvfDijCPZ4hvhQq29Hnb-Q6hvKzcRXUm9Aekb2Rqs2yJBhKsWiAYtDPoUvFK81-Vg4Ln_KUIUkMsjwvj-uLF0J0XuSCDw0D5qXf3ym_uA-i9WUOPj32OAE3j4hrBZfgo/s6000/DSC01886.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Nb6yKE-M0OKigXwOQ9ZylgfAjBcBuBseZ6Qj7Y89PcCARPff_4_d1wqzxXFDvfDijCPZ4hvhQq29Hnb-Q6hvKzcRXUm9Aekb2Rqs2yJBhKsWiAYtDPoUvFK81-Vg4Ln_KUIUkMsjwvj-uLF0J0XuSCDw0D5qXf3ym_uA-i9WUOPj32OAE3j4hrBZfgo/w400-h266/DSC01886.JPG" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>80/20, Bangkok</u></b></div><p>上半年還閃了去曼谷兩晚,機票價錢開始回復以前的低位,連同住宿成本不貴,飲食豐儉由人,豪一點去米芝蓮餐廳,便宜一點就坐街邊吃碟雞飯河粉,好過上深圳。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdSIYQILt1XbLoBMpdk1GsiU4Wv-Hv1bpUJC112-jjhySA0eTjbTq130EGV440lLgDh2OZigve9Um1g1HiaZ9aCK1VBp9GmWPPDbSZLwL2BC7e8JIxbcc0VBjEb7LDf8-gZOC5xcK0zOHlxZ4U99jngDIbi7Jb1FoOth3Niu3uXcfN12bmFZ51NuKpCk/s4032/IMG_1226.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdSIYQILt1XbLoBMpdk1GsiU4Wv-Hv1bpUJC112-jjhySA0eTjbTq130EGV440lLgDh2OZigve9Um1g1HiaZ9aCK1VBp9GmWPPDbSZLwL2BC7e8JIxbcc0VBjEb7LDf8-gZOC5xcK0zOHlxZ4U99jngDIbi7Jb1FoOth3Niu3uXcfN12bmFZ51NuKpCk/w400-h300/IMG_1226.HEIC" width="400" /></a></div><div><br /></div><br /><p>疫情前的每年十月,例必到蘇格蘭參加以威士忌為主題的跑步比賽,所以造就我一年飛兩次歐洲。首站與四年前一樣:都柏林,但今次有點倒楣,在行李輸送帶等到所有行李已經送達的告示亮起,但我的行李仍不見蹤影,即刻去櫃枱報告。</p><p>航空公司officer回答:「抱歉,你的行李仍在巴黎戴高樂機場。」</p><p>我心裡面:「呢次真係大鳩樂了。」</p><p>航空公司officer:「最快聽日送返比你。」</p><p>行李延誤,首次發生在我身上。</p><p>而我當時只身穿短袖衫,出到去大約只得10度的市中心,第一件事就是要找地方買件冷衫,但是並沒有對這個城市充滿怨恨。</p><p>回來後與友人小菌晚飯,分享一下我這次的遊歷,她聽罷便說:「如果是我的話,一早冷親。」</p><p>慶幸我身體一向抵得下冷,認識我的人都知。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOP62VP2PIBjblFcSWaeyqU3_d_KLYubJuHQ-0q7IJfTL42HZSbrW7eBV0wmijhaO2JrAGY03j-QgO9eSy9t7h7X-bSqKd9dtwHZbIdxUelvG-F2kIAXt1oHaMpa534CJxLmbDSsZCeQyOozhpT5k-7UpdCLrIyuLQojKEhyphenhyphengiPg9t6cZoGWqo1Xbr0c/s4032/IMG_1241.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOP62VP2PIBjblFcSWaeyqU3_d_KLYubJuHQ-0q7IJfTL42HZSbrW7eBV0wmijhaO2JrAGY03j-QgO9eSy9t7h7X-bSqKd9dtwHZbIdxUelvG-F2kIAXt1oHaMpa534CJxLmbDSsZCeQyOozhpT5k-7UpdCLrIyuLQojKEhyphenhyphengiPg9t6cZoGWqo1Xbr0c/w400-h300/IMG_1241.HEIC" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>Jameson威士忌大本營</u></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-oMp5VZT_OYDfzeOTh5u7qVX6ksyNvrFmbW_hnhb4J5tdR4to7aMqGrQxCgJrg40PdsFVyFV0PGnXA-S_1TV7uxv5RPCYnEGMKmpi5EGPf4X1sU6fxbayLBgj9PMKTHOTWg9_sNKmrq4kbhQ_MkA-cFkl58o0bOC7nRnIkZlMYF-a0UvDvPIEn8tpVU/s4032/IMG_1277.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-oMp5VZT_OYDfzeOTh5u7qVX6ksyNvrFmbW_hnhb4J5tdR4to7aMqGrQxCgJrg40PdsFVyFV0PGnXA-S_1TV7uxv5RPCYnEGMKmpi5EGPf4X1sU6fxbayLBgj9PMKTHOTWg9_sNKmrq4kbhQ_MkA-cFkl58o0bOC7nRnIkZlMYF-a0UvDvPIEn8tpVU/w400-h300/IMG_1277.HEIC" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>Arctic Monkeys in Dublin</u></b></div><br /><p>只是在這兩日兩夜裡面,天氣比較差,陽光沒有出現過,偶然下大雨,不過看了一場Arctic Monkeys演唱會,在威士忌的酒廠(其實是旅客中心)喝了好東西,總算是旅程期間的一點欣慰。</p><p>曾經說過都柏林是一個好撚靚的地方,希望下次重臨舊地的時候,陽光不會缺席吧。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y40xZr-3LxHkhppb8PRpnj1FSp99lDmBC1MLPg7X7Rz8xTNrgeeyyWfh9Twhee-C-vVvTZkL39OZW-BhhOmr2RZ-xCSCJJ5YkzERf2tGwvReNP2xn4dQPKp9_a72XDvDkROt-XyLcWmvWWisuPu5WChG4H6Cc9RsdfHDJETc_beaO5U9DOMMdOFKBr0/s4032/IMG_1329.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y40xZr-3LxHkhppb8PRpnj1FSp99lDmBC1MLPg7X7Rz8xTNrgeeyyWfh9Twhee-C-vVvTZkL39OZW-BhhOmr2RZ-xCSCJJ5YkzERf2tGwvReNP2xn4dQPKp9_a72XDvDkROt-XyLcWmvWWisuPu5WChG4H6Cc9RsdfHDJETc_beaO5U9DOMMdOFKBr0/w400-h300/IMG_1329.HEIC" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>都柏林去格拉斯哥,都是乘坐壞人航空</u></b></div><br /><p>第三日,我要前往蘇格蘭了,在網上更新住宿的資料,不久就收到航空公司的電話,對方說仍在追查中。</p><p>當時我已經抱著total loss的心態,到達英國第一件事,去TK MAXX買多些替補衣物,買個行李箱,去Sport Direct買運動裝束,去JD Sport/Lululemon買跑鞋外套,回港才慢慢跟你算帳。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSXqz63KADuLyGDAvSWh9QA3zWToSIZFQ-k4VejcqCfuVSkY1xQeJarCgf00HwarSg_TBU-abS301Mv5KYdHQBdAUCUICrXLQhLDp8KzDM81s4hmNY_1nyBDUXKwbwT9AtncnpYPP4ToRS70ukJIuWkPzRgFp99GO3MmXquA-dB_P-FFE40iWwmxeem0/s4032/IMG_1504.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSXqz63KADuLyGDAvSWh9QA3zWToSIZFQ-k4VejcqCfuVSkY1xQeJarCgf00HwarSg_TBU-abS301Mv5KYdHQBdAUCUICrXLQhLDp8KzDM81s4hmNY_1nyBDUXKwbwT9AtncnpYPP4ToRS70ukJIuWkPzRgFp99GO3MmXquA-dB_P-FFE40iWwmxeem0/w400-h300/IMG_1504.HEIC" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>風雨下的Dufftown</u></b></div><p>人算不如天算,千里昭昭來到蘇格蘭北部,竟遇著風暴,比賽前一晚才宣佈取消,本來當日早上,我是去Glenfiddich酒廠集合,結果在Dufftown的一角,與其他參賽選手圍埋飲杯吹吹水。</p><p>也算是一場特別的遊歷吧。</p><p>六日後,即是我在倫敦的第二晚,收到航空公司的短訊,行李將會送到我下榻的酒店。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPQFO9Lwot8VBBbxAnym8x-SSW54vwY9Lk_dHfLMOqXxf5UuX2lKMLXtiQQVEnEB0IyFD3L2zXbw-utNsoSyrQ1GxeYsI9Bgkdpfd2ZmZZ7XGjhz0xlxxWDCFAb2Kvs5eTm2PG2ZmizdXB3apKI5-6ZBA2btZZfljNuWq97Pf4mSssXDTU_4XN15HnxQ/s4032/IMG_2070.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPQFO9Lwot8VBBbxAnym8x-SSW54vwY9Lk_dHfLMOqXxf5UuX2lKMLXtiQQVEnEB0IyFD3L2zXbw-utNsoSyrQ1GxeYsI9Bgkdpfd2ZmZZ7XGjhz0xlxxWDCFAb2Kvs5eTm2PG2ZmizdXB3apKI5-6ZBA2btZZfljNuWq97Pf4mSssXDTU_4XN15HnxQ/w300-h400/IMG_2070.HEIC" width="300" /></a></div><div><br /></div><div style="text-align: center;"><b><u>Her birthday dinner: The Ledbury</u></b></div><p>終於不用為了去高級餐廳吃餐飯,而需要額外買對鞋,同時又煩惱怎樣去安置我多餘的行李箱?畢竟我只得23 KG寄倉限額。</p><p>我對好友說:「今次真係難為你喇,送個喼比你,仲送多件外套比你,總會用得著。」</p><p>反正航空公司有得賠。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBQjmADK3f2fZc-I3ttsmQ4z1qCFUOiSQNKUQtqg-U3MNTtqFhefWHfFDs9IsxRHw78EWkzZRQ1NARQpb815-a_wyluFD2vE46rSWZyqc3U6tpN86l17-I8JjbcpV-13xGhTJoJCz6V5rYnhN6zxXRaUi_5AQnlZDXFgmyLTq2WWIr81OaCvMZ7uNeAk/s4032/IMG_2589.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBQjmADK3f2fZc-I3ttsmQ4z1qCFUOiSQNKUQtqg-U3MNTtqFhefWHfFDs9IsxRHw78EWkzZRQ1NARQpb815-a_wyluFD2vE46rSWZyqc3U6tpN86l17-I8JjbcpV-13xGhTJoJCz6V5rYnhN6zxXRaUi_5AQnlZDXFgmyLTq2WWIr81OaCvMZ7uNeAk/w300-h400/IMG_2589.HEIC" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><b><u>香氣像新鮮焗起瑪德蓮的舊版協會</u></b></div><div><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwfssRTzhGjFSy5hDNlkrXotL97gkuck_dBMCeAE95DJb3-W1U6QMbN17AqPPY9sI0qVBY2X8G_AleQ4CCjrlqHbWIK72qjj-oVEaMrtuPM6lXsRdZP0HcBaFKJCBgd4pUZTVMDwezc958ny8GXOVZfCzKGVk1BZSY1tJSj92-rzm9FGw86Flyl-wRt4/s4032/IMG_2597.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwfssRTzhGjFSy5hDNlkrXotL97gkuck_dBMCeAE95DJb3-W1U6QMbN17AqPPY9sI0qVBY2X8G_AleQ4CCjrlqHbWIK72qjj-oVEaMrtuPM6lXsRdZP0HcBaFKJCBgd4pUZTVMDwezc958ny8GXOVZfCzKGVk1BZSY1tJSj92-rzm9FGw86Flyl-wRt4/w300-h400/IMG_2597.HEIC" width="300" /></a></div><div><br /></div><div style="text-align: center;"><b><u>英格蘭Cotswolds的醉貓</u></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnM6Rq1BmX3PpoBUtpOGOCH5HgTYLVXxF9vveBJq_yrlBB5u6voZn2AAC9EFZlEaoZ32u5UZZmz2Ml9E6DO9HrsuqeCd0wnTMWlcra_BFB2fOGwCwxsQxz88GHbhHnW3Zb_jqech9Q8oCRF0xCkkAObCdK7CN6SoLVv9z1EdNJLZ96uJ9ME3YkcXQr66I/s6000/DSC03867.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnM6Rq1BmX3PpoBUtpOGOCH5HgTYLVXxF9vveBJq_yrlBB5u6voZn2AAC9EFZlEaoZ32u5UZZmz2Ml9E6DO9HrsuqeCd0wnTMWlcra_BFB2fOGwCwxsQxz88GHbhHnW3Zb_jqech9Q8oCRF0xCkkAObCdK7CN6SoLVv9z1EdNJLZ96uJ9ME3YkcXQr66I/w266-h400/DSC03867.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><u>酒過三巡牛老大</u></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVSSR4Jgyp6BrK0RCNzjvpP9RgYX4drjk__MVouX2lTpN8INfbITQMw_7ERHuNJ6QUxUrKPnNbBcCXor8EexBslxyEjMAE5Sytgx317CIEXpdQue-EunZB_5VLm2pBU2S6ti8InGGj1Yxo7the0_Tjs13t_UuzUTg2a9fe0WoElsUssqyNrvJXqu0tGc/s4032/IMG_3842.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVSSR4Jgyp6BrK0RCNzjvpP9RgYX4drjk__MVouX2lTpN8INfbITQMw_7ERHuNJ6QUxUrKPnNbBcCXor8EexBslxyEjMAE5Sytgx317CIEXpdQue-EunZB_5VLm2pBU2S6ti8InGGj1Yxo7the0_Tjs13t_UuzUTg2a9fe0WoElsUssqyNrvJXqu0tGc/w300-h400/IMG_3842.HEIC" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><u>應該是香港機場最早起飛的航班</u></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlciVROr24nw0MX6hsY4Y3C-U9WE-M9Ls4eIvP6VEOtJXpGLbePZB85ryW1kuK_UulAFnRT9wS_ItRmSzFFCwiq12-wh9mYGaMBD75azxg8V2k4nAQtY5hu-MKXFlfoR2WDhg_2THs0Dyw4cTw3Zxj12O5sUZdSY8y8TtdYrtuOIx04neQdquTeLhbzfQ/s4032/IMG_3898.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlciVROr24nw0MX6hsY4Y3C-U9WE-M9Ls4eIvP6VEOtJXpGLbePZB85ryW1kuK_UulAFnRT9wS_ItRmSzFFCwiq12-wh9mYGaMBD75azxg8V2k4nAQtY5hu-MKXFlfoR2WDhg_2THs0Dyw4cTw3Zxj12O5sUZdSY8y8TtdYrtuOIx04neQdquTeLhbzfQ/w300-h400/IMG_3898.HEIC" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><b><u>今年平安夜之後,再沒有信義誠品</u></b></div><div><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-d1nJMgl6hJscLmXkRHNiUa0KNNMtf-k7fGEZCZi9r1CYkeFVfv2qcb77VOgOMb2g9x7TV5g4Dh3yQ9hAE0E2i4k2MhSlh7_ey75Jp7RziRZayPP0PTPe_wgjA0wFANGQaIyctAMmLt6Es493veifsn90qYejR8Wxwar0OuRGDa8r0Xo5ROJmgr2d7A/s6000/DSC04412.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-d1nJMgl6hJscLmXkRHNiUa0KNNMtf-k7fGEZCZi9r1CYkeFVfv2qcb77VOgOMb2g9x7TV5g4Dh3yQ9hAE0E2i4k2MhSlh7_ey75Jp7RziRZayPP0PTPe_wgjA0wFANGQaIyctAMmLt6Es493veifsn90qYejR8Wxwar0OuRGDa8r0Xo5ROJmgr2d7A/w400-h266/DSC04412.JPG" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><u>NT$2000的Omakase:禾鮨</u></b></div><p>十一月,再飛高雄,又是參加威士忌酒展,與好幾位相熟酒友酒過三巡,一起吃溫體牛;十二月,再飛台北,純粹是看到更表有兩日連假,復工之日我下午才上班,即刻用哩數換機票,米芝蓮餐廳就訂不到,但吃了一頓價廉物美的Omakase。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-UASss8eCiv3mUaNR_3DrhNnR0ZaZsNlmeKXeUkrlInwQNQebP_rUQ1xpJhJHi9yad2_kwEuuX5TwrtdjOTc4IPp_nz6hPEam6BUZOy3hYbh5wr__MeS9gUpulpL4gpERcL7kuaYbFMAbMNThhP7dK97MwQFU52bxsGSN4ajHiuQzu8ESqG9E_UCOmY/s4032/IMG_2369.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-UASss8eCiv3mUaNR_3DrhNnR0ZaZsNlmeKXeUkrlInwQNQebP_rUQ1xpJhJHi9yad2_kwEuuX5TwrtdjOTc4IPp_nz6hPEam6BUZOy3hYbh5wr__MeS9gUpulpL4gpERcL7kuaYbFMAbMNThhP7dK97MwQFU52bxsGSN4ajHiuQzu8ESqG9E_UCOmY/w300-h400/IMG_2369.HEIC" width="300" /></a></div><p style="text-align: center;"><b><u>鐵鳥翱天</u></b></p><div><div>埋單計數,飛了兩長三短,以一個每年只有十二日大假,放SH,每星期兩日假的打工仔而言,超額完成了。</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvIkGdHSoqpbo5WO8v8TAoNktb29NB_mrn05cLl8yQ7-il6wy8ezdnHCoRqlduwIRrJYyQcA56LaI44qYNwczbpDiefEpyTQmgJVAsAUV2fbhPfwxSqbfhI2EXFxlNT2WTZWoK4KuFmE9nL87guzpqWKa_n5vmsSVwiVZLwUw6IrbkmVjkauq-icQUXM/s6000/DSC04552.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvIkGdHSoqpbo5WO8v8TAoNktb29NB_mrn05cLl8yQ7-il6wy8ezdnHCoRqlduwIRrJYyQcA56LaI44qYNwczbpDiefEpyTQmgJVAsAUV2fbhPfwxSqbfhI2EXFxlNT2WTZWoK4KuFmE9nL87guzpqWKa_n5vmsSVwiVZLwUw6IrbkmVjkauq-icQUXM/w400-h266/DSC04552.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY51MRKYrO_5HsLoXCAt0M9QL22NbM1HmjfUG2vf85qLaHYGJYlqvnzWfHsMWT2u_4NfRChyphenhyphenKy2kGf6pnSWw_Ph_vcN0PxyvSVQB9DFpdgB0aGYdWjdeycdDGTqCUsC2d93VPj8O_wNtGKQI6yZ2Xz1KqciVkTVDS4aXKmPk_6X2zB1ksDomVO151WK3I/s4032/IMG_4535.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY51MRKYrO_5HsLoXCAt0M9QL22NbM1HmjfUG2vf85qLaHYGJYlqvnzWfHsMWT2u_4NfRChyphenhyphenKy2kGf6pnSWw_Ph_vcN0PxyvSVQB9DFpdgB0aGYdWjdeycdDGTqCUsC2d93VPj8O_wNtGKQI6yZ2Xz1KqciVkTVDS4aXKmPk_6X2zB1ksDomVO151WK3I/w300-h400/IMG_4535.HEIC" width="300" /></a></div><br /><div><br /></div><div><br /></div><div>今年最後一天,下班後要去銅鑼灣,順便來到「好湯好麵」吃碗麵,作為2023的終結。</div><div><div><br /></div><div>好頭好尾。</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div><div><br /></div><div><br /></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-62319004623298931422023-12-30T21:18:00.002+08:002023-12-30T21:20:33.990+08:00Sushi Hare 鮨晴:一葉鮨秋<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFajAp_Zlur9PGDVNok8IDkEeeSJRNi2ZKg7PWOrJR00Tw8F8cvQlHdQ0HjTT7qhfNQY4xrdxjA5fPZiLjWQlu5o79xhxQ5R-Iv02CFWWVLkm5AxRCMMGB6EhBy59Dr7zfSooNWX2x5PeKaycmhQ949qDsrBAEjXto3pIOmUL5ceCH2v3r3ylv_yM_Yn0/s4032/IMG_0321.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFajAp_Zlur9PGDVNok8IDkEeeSJRNi2ZKg7PWOrJR00Tw8F8cvQlHdQ0HjTT7qhfNQY4xrdxjA5fPZiLjWQlu5o79xhxQ5R-Iv02CFWWVLkm5AxRCMMGB6EhBy59Dr7zfSooNWX2x5PeKaycmhQ949qDsrBAEjXto3pIOmUL5ceCH2v3r3ylv_yM_Yn0/w400-h300/IMG_0321.HEIC" width="400" /></a></div><br /><p>午市Omakase計埋加一,每位一千多少少,晚市都是貴一個double,便宜過不少坊間的神店,加上打進Asia 50 Best restaurants飲食榜頭100好漢,中環必列者士街的「鮨晴」,就算Omakase熱潮因為通關後而冷卻,這裡依然一位難求。</p><p>回到三個月前的九月中,跟著友人N小姐,才有機會在中午時間敬陪末席,感激不盡。</p><p>我不會主動要求朋友帶去一些預約困難/不能的餐廳,但偶然都有朋友在這類地方搞局,又會預我一位,慶幸這幾年來,也有不錯的食緣。</p><p><span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXdQGvjY6G354aqrZnz2DVZINpDxbiGb8CKacf7JOgyoQfty3cYlZRav3MoR5_CDa8yMVo2nzopj3zWeFPF_w2ftQHMxTivHYTEa-cog793dxKHECz_6l7T5XPX4JcyxiWTtw-w6SVqUT9s1AqleTD9MnqPlkvg4IwHIsL-T1RarSPbaXJmsXSN0j2_I/s6000/DSC02850.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXdQGvjY6G354aqrZnz2DVZINpDxbiGb8CKacf7JOgyoQfty3cYlZRav3MoR5_CDa8yMVo2nzopj3zWeFPF_w2ftQHMxTivHYTEa-cog793dxKHECz_6l7T5XPX4JcyxiWTtw-w6SVqUT9s1AqleTD9MnqPlkvg4IwHIsL-T1RarSPbaXJmsXSN0j2_I/w400-h266/DSC02850.JPG" width="400" /></a></div><br /><p>只得八個位的counter,正午十二點到達,師傅已經準備就緒,我對朋友說稍後時間要上班,真的趕得及?用餐時間快就一小時,慢就兩小時,從必列啫士街行落去坐車,始終是需要一點時間,而且我還要過海呢。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Lpj21jeK-uD1h4WKUK68xd53u8peSoJEWP8w29W9Dpx-rtguHaLaWcgMx_nqPvzhVe6YfwFOQ9f7OEbKk-bQoqLFewEOzqblQ8TN9ktr4JIAk7CtkZxOwfsUiHoI6dMkvzTHMTdtAikfrG4G_YWUs3QDIUGPiWFTkdpLCqmHnUnpfoc3PPKX2nMU_XU/s6000/DSC02855.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Lpj21jeK-uD1h4WKUK68xd53u8peSoJEWP8w29W9Dpx-rtguHaLaWcgMx_nqPvzhVe6YfwFOQ9f7OEbKk-bQoqLFewEOzqblQ8TN9ktr4JIAk7CtkZxOwfsUiHoI6dMkvzTHMTdtAikfrG4G_YWUs3QDIUGPiWFTkdpLCqmHnUnpfoc3PPKX2nMU_XU/w400-h266/DSC02855.JPG" width="400" /></a></div><br /><p>當日的食材,師傅預早切定,一覽無違,首先以笛鯛揭開戰幔,本身魚兒肥美,帶有魚香與脂香,醬油輕輕一抹,更提升了鮮味,舍利有空氣感,拿上手實在,一放入口就自然鬆化在舌尖上,味道是偏酸,但未去到「雲隱」的霸氣,是我喜歡的風格。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7dyPEwhynMS3ic7TrafrRqoNR10XJo2V78jawU68wdIx2lGly7s9MqK7yiNEXpWXuZMUR3mlMbJtGZUdm8cbdEQbjlksedhX_MA5OP3GFHpHo0wEZ5omFeHgSDzts1AnCJUDa5_GDp_f5uY8fWvxkOeaFmE4cTjeprYNmRCczQhIXW_NLhxztbdFr0U/s6000/DSC02857.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7dyPEwhynMS3ic7TrafrRqoNR10XJo2V78jawU68wdIx2lGly7s9MqK7yiNEXpWXuZMUR3mlMbJtGZUdm8cbdEQbjlksedhX_MA5OP3GFHpHo0wEZ5omFeHgSDzts1AnCJUDa5_GDp_f5uY8fWvxkOeaFmE4cTjeprYNmRCczQhIXW_NLhxztbdFr0U/w400-h266/DSC02857.JPG" width="400" /></a></div><br /><p>正因頭炮打得響,後繼的深海池魚,顯得有點平庸,然而其質素也是不俗呢。</p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIBxx2a5fSNGjEHZ9PUfF0O0Secgdu38HMVC-iI8LO8lCdMsuDKu1s3RBL71DhicQsoJntSQZxHUDSUabv53wQ-BHMcGD3msc4RN_b_vg7jPCPsqFWKUqS0XpmdBa9fEhnGOZEGSWVhG-6qu1A8qJusEMpgCJr7u0UFU0UIvWDVfRzfq6u4dwI1RtcCQ/s6000/DSC02864.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIBxx2a5fSNGjEHZ9PUfF0O0Secgdu38HMVC-iI8LO8lCdMsuDKu1s3RBL71DhicQsoJntSQZxHUDSUabv53wQ-BHMcGD3msc4RN_b_vg7jPCPsqFWKUqS0XpmdBa9fEhnGOZEGSWVhG-6qu1A8qJusEMpgCJr7u0UFU0UIvWDVfRzfq6u4dwI1RtcCQ/w400-h266/DSC02864.JPG" width="400" /></a></div><br /><div><br /></div><div>剛入秋是秋刀魚出場時間,肥美的身段,加上蔥醬的清香,幸運地遇上此舍利,天作之合。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyGdoQ7D5TFVtYkgnEGi_2QeId6JbV7cYspNjO2P4rN4N1qSjQ-B2jkxJoQ9invxbkiUPzd5Ky8AutR_sZwWIddNz5sUF4gu5wb_BNMGALy65yTVsxDvoYnN2NqfuhZ9geexwLC_McQkZmhM01sKR12YxN4MRCDl8zftBFawYytmPwmBkHJo6eNY81QY/s6000/DSC02866.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyGdoQ7D5TFVtYkgnEGi_2QeId6JbV7cYspNjO2P4rN4N1qSjQ-B2jkxJoQ9invxbkiUPzd5Ky8AutR_sZwWIddNz5sUF4gu5wb_BNMGALy65yTVsxDvoYnN2NqfuhZ9geexwLC_McQkZmhM01sKR12YxN4MRCDl8zftBFawYytmPwmBkHJo6eNY81QY/w400-h266/DSC02866.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDB0N2pbToJ4NrS6qH6x_fA3dPVGPxJ8k10nOrS0AsXQMG28v9a9jOavBv3iJKtnObHicq6W4QPjLofLb8Zh-g_Vdc20OkBn10v70ytbqWjIoYbBq3oL5rmAfhbwOibuAoAyCQl1wt79oPXlE-R8vAueCA1l0FPCM1Vc0P0Eb8AjwFzoO2z2JqGCFKnfI/s6000/DSC02868.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDB0N2pbToJ4NrS6qH6x_fA3dPVGPxJ8k10nOrS0AsXQMG28v9a9jOavBv3iJKtnObHicq6W4QPjLofLb8Zh-g_Vdc20OkBn10v70ytbqWjIoYbBq3oL5rmAfhbwOibuAoAyCQl1wt79oPXlE-R8vAueCA1l0FPCM1Vc0P0Eb8AjwFzoO2z2JqGCFKnfI/w400-h266/DSC02868.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvVF9Awx4BvBd-KvHylKLcb_2W9OHMZiuP5x5IkIWbkjMgwH685dg5AKerxATZ9ktZhwycaCg_9LqdowRpGWHGVaNZbcpRan0eIM4-rxjOiZK6DDesH6zjEpFejCa0XBDPAnrkxgPnznBMjam1r1Tl4U03rpybZpDQ1C2MpPWra7Nb5QcmQXmXJtq62g/s6000/DSC02872.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvVF9Awx4BvBd-KvHylKLcb_2W9OHMZiuP5x5IkIWbkjMgwH685dg5AKerxATZ9ktZhwycaCg_9LqdowRpGWHGVaNZbcpRan0eIM4-rxjOiZK6DDesH6zjEpFejCa0XBDPAnrkxgPnznBMjam1r1Tl4U03rpybZpDQ1C2MpPWra7Nb5QcmQXmXJtq62g/w400-h266/DSC02872.JPG" width="400" /></a></div><br /><div><br /></div><div>鯖魚件頭夠厚,酸度亦沒有喧賓奪主;池魚的味道與油份亦夠,北寄貝肉質實在,爽中帶纖細。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKjJU7w-hAj7boOxZZoCUPcDnm38ia2HWRxhoCSWZSvqBzUEskLFr2I44u2NZzIKooE3oTiEIMNLVUoCkUSTAldAQ80U6Wx6E5NbrRiu7_Ab0Ei-d50gCJoG0oU9cpU1EqblWtSfiQq2xGLtQFp8LVP7E49Hdqn_gc3NMDSXERA1QORY3wQkoPGt50Ow/s6000/DSC02874.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKjJU7w-hAj7boOxZZoCUPcDnm38ia2HWRxhoCSWZSvqBzUEskLFr2I44u2NZzIKooE3oTiEIMNLVUoCkUSTAldAQ80U6Wx6E5NbrRiu7_Ab0Ei-d50gCJoG0oU9cpU1EqblWtSfiQq2xGLtQFp8LVP7E49Hdqn_gc3NMDSXERA1QORY3wQkoPGt50Ow/w400-h266/DSC02874.JPG" width="400" /></a></div><br /><div><br /></div><div>燒魚是北海道三文魚,外皮的色水似是烤得過焦,但吃下去就沒有燶味,魚肉juicy更帶豐富的油香。</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9bzpdd1Mvzr59MutiKQRZu45nG2roBlnBYDyhoYW7kIwJ8SsehG7I_0vk7kwZnpy6ELeBdqGRcgFPlH3Snv-RoPX08KUv-jeWay94CNKhWeJdq82Dfb0HSolsGouIE9Fn9zZgnyR0miMqPh54yRAjoY-LiKIoLWvvPD5B3g8D-2ln6-ZD35XCq0o5-o/s6000/DSC02878.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9bzpdd1Mvzr59MutiKQRZu45nG2roBlnBYDyhoYW7kIwJ8SsehG7I_0vk7kwZnpy6ELeBdqGRcgFPlH3Snv-RoPX08KUv-jeWay94CNKhWeJdq82Dfb0HSolsGouIE9Fn9zZgnyR0miMqPh54yRAjoY-LiKIoLWvvPD5B3g8D-2ln6-ZD35XCq0o5-o/w400-h266/DSC02878.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZMLgPJB0IyIA2wZVXcVh0m_W7hdUug8dhPD_Hs-x0vq973aopvotZwSm5DeAqwBrHQHjgwQeZdeNcCFRe4GbEk0aeNWsaZfjG2wbpKz5GnkIEGSudI6LCToNBa1z5xnltPQtvlYiQsS_6TaXT0uqbupMc5DR1rC1-Y1PzZhApwhuBGgkKBvJ_r9cc1k/s6000/DSC02881.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZMLgPJB0IyIA2wZVXcVh0m_W7hdUug8dhPD_Hs-x0vq973aopvotZwSm5DeAqwBrHQHjgwQeZdeNcCFRe4GbEk0aeNWsaZfjG2wbpKz5GnkIEGSudI6LCToNBa1z5xnltPQtvlYiQsS_6TaXT0uqbupMc5DR1rC1-Y1PzZhApwhuBGgkKBvJ_r9cc1k/w400-h266/DSC02881.JPG" width="400" /></a></div><br /><div><br /></div><div><div>中拖是來自青森,赤身就來自北海道,前者的件頭差不多完全蓋過舍利,入口一氣呵成,軟滑甘香,米飯的酸度得以作出平衡;後者的醬漬有點重手,鹹鮮主宰一切。</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSU09Y0PIZDq36m0GTxt20grPWhaUSIFCpDdcM4jIByeKpwUuyHzBPHuGWb_Xy7ooqClIkPzn2mPUv-uFNw5gcwW1KEMpe8E-607BGPITZctZSeWgohhTRO_mzdAEOyGlocbf3PDSlz1LlrRtPDVlIa2noJy-4formzTmpZj18vXF-mykc55MVGZmnHv0/s6000/DSC02885.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSU09Y0PIZDq36m0GTxt20grPWhaUSIFCpDdcM4jIByeKpwUuyHzBPHuGWb_Xy7ooqClIkPzn2mPUv-uFNw5gcwW1KEMpe8E-607BGPITZctZSeWgohhTRO_mzdAEOyGlocbf3PDSlz1LlrRtPDVlIa2noJy-4formzTmpZj18vXF-mykc55MVGZmnHv0/w400-h266/DSC02885.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXvLI5altyKBjP6kd18EU547YzAC2U-0pxYJD1HGGLWwvBRCnAKfTx6vWvPCs_q7ZVKIUlXh04_HfJf1sCahMhNgSWSUu3PBMkAoW3GzI2UaNrfLtQYxVux4RobBishF_gERGfmXI6y9tow4FUzv0plqr-8OQFV6-TZ-0A1NhrSu8jLRBMZTOzGyILUY/s6000/DSC02892.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXvLI5altyKBjP6kd18EU547YzAC2U-0pxYJD1HGGLWwvBRCnAKfTx6vWvPCs_q7ZVKIUlXh04_HfJf1sCahMhNgSWSUu3PBMkAoW3GzI2UaNrfLtQYxVux4RobBishF_gERGfmXI6y9tow4FUzv0plqr-8OQFV6-TZ-0A1NhrSu8jLRBMZTOzGyILUY/w400-h266/DSC02892.JPG" width="400" /></a></div><br /><div><br /></div><div>北海道白利尻海膽與三文魚子的無敵組合,理應沒有人會拒絕,我也不用在花唇舌去解釋,低頭默默地吃,沉醉在海膽的香滑甘甜,晶瑩的三文魚子爆發鹹鮮,默默露笑容。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaapSbH5UGNkA-n_DNDxbZKYPT8OHUD0aum_IOAqsRfInozbJ3FoEfffgvwQE59MIAnwX07yZzKr-SF2bWn7_QQbqo1LQgkwxFEFV1klRZCWE6McNVjqAlOc8Zazozoi7VF7p9qsqniEe6K_0BNSgLRaIVQhZKSJ8wbAyjkk1K8gwM76yvN20bQeno-8/s6000/DSC02900.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaapSbH5UGNkA-n_DNDxbZKYPT8OHUD0aum_IOAqsRfInozbJ3FoEfffgvwQE59MIAnwX07yZzKr-SF2bWn7_QQbqo1LQgkwxFEFV1klRZCWE6McNVjqAlOc8Zazozoi7VF7p9qsqniEe6K_0BNSgLRaIVQhZKSJ8wbAyjkk1K8gwM76yvN20bQeno-8/w400-h266/DSC02900.JPG" width="400" /></a></div><br /><div><br /></div><div>沒有多餘的醬汁之下,赤裸裸的穴子,外表略帶crispy,裡面軟熟多汁,香甜鮮美,不得了。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgdRtVuVpQuYNYxQ1i4BMpN3iIg3BwNQpeZd5pT78O8R3T5gt0A0UnQNsqYeNtA6ywR4ZDPmNW_FGdVfKM6wrGmbribWMDpYN2DrQW8n3zxPVEp3drJlEtKRscYJLFxHg3HCKJGiIfF1IFsCsb8rjW9tp1-1Y-VuSEOlT9anuD3hk9S49N3kzyOph7Yk/s6000/DSC02906.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgdRtVuVpQuYNYxQ1i4BMpN3iIg3BwNQpeZd5pT78O8R3T5gt0A0UnQNsqYeNtA6ywR4ZDPmNW_FGdVfKM6wrGmbribWMDpYN2DrQW8n3zxPVEp3drJlEtKRscYJLFxHg3HCKJGiIfF1IFsCsb8rjW9tp1-1Y-VuSEOlT9anuD3hk9S49N3kzyOph7Yk/w400-h266/DSC02906.JPG" width="400" /></a></div><br /><div><br /></div><div><br /></div><div><div>玉子之後出場,全部都是追加,既然在座個個都去,我沒理由不跟吧。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIYKePus6gnmFR7oMUSBeRf9uk3zJmjb_8Ryrax5rd6kL7OZyzWj8QFAsrdGYRW0tX1BJRUXCzgInpGDLXbCDM_Nm5_PfyMsYkS3QCOuOGyz69WbftzQYYXKzW1-1W4WlP2X-Y82-SdL4F4e9pLcKKC6LTNqf1-lHfn_jRBtuyu1c3WatizMtHswWi6Y/s6000/DSC02910.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIYKePus6gnmFR7oMUSBeRf9uk3zJmjb_8Ryrax5rd6kL7OZyzWj8QFAsrdGYRW0tX1BJRUXCzgInpGDLXbCDM_Nm5_PfyMsYkS3QCOuOGyz69WbftzQYYXKzW1-1W4WlP2X-Y82-SdL4F4e9pLcKKC6LTNqf1-lHfn_jRBtuyu1c3WatizMtHswWi6Y/w400-h266/DSC02910.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-bHHuFzBYZGOyx79LP-hllm5HBEs0Lvi5ylelJop5zuw_8T3au0yisYlSFGdVphvbDMmIh30fexSVn1ER4JpJJr2b7_ATYTHJBZaZtg1qWH8zvpcNX9d3gTRjDbnv0zoK5vpSuCEnD3bV5toiel_a0H9VAauZgk7xQQvunRr0W1DKHBY2N08fCK7zpU/s6000/DSC02913.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-bHHuFzBYZGOyx79LP-hllm5HBEs0Lvi5ylelJop5zuw_8T3au0yisYlSFGdVphvbDMmIh30fexSVn1ER4JpJJr2b7_ATYTHJBZaZtg1qWH8zvpcNX9d3gTRjDbnv0zoK5vpSuCEnD3bV5toiel_a0H9VAauZgk7xQQvunRr0W1DKHBY2N08fCK7zpU/w266-h400/DSC02913.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBpfS42-5xcHjRuuaxB5X5yBobPl5-UTqgOLCtmQx-dVRDNCRqvyR940Cda0B-UcxpghyphenhyphenftYdy1iT5Orl6xHr8zsdV2Uts_EGn528SPl5nTWCAzFiMDgMx9_tX9vgwCkxCTmmVGuIwMSIONwsSDHZs0ZYBHi3y_H5qowrdwyYN-0OsPi3v5MGRjtYyAI/s6000/DSC02915.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBpfS42-5xcHjRuuaxB5X5yBobPl5-UTqgOLCtmQx-dVRDNCRqvyR940Cda0B-UcxpghyphenhyphenftYdy1iT5Orl6xHr8zsdV2Uts_EGn528SPl5nTWCAzFiMDgMx9_tX9vgwCkxCTmmVGuIwMSIONwsSDHZs0ZYBHi3y_H5qowrdwyYN-0OsPi3v5MGRjtYyAI/w400-h266/DSC02915.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMM1vO4c0DFCjM7GoSM5E3j6Pl-IWF4ywcDm6yFkOT2K2KV8OJVwjG_iBclknbUkyzKiYb4nFiIL6xz2yLoUwUnJPNaSKIsfNnh2n8SmXpS2fvuTgVrZP4B8QuIq-TQjRGN_IyNfp7Zq3Xkb4jFLQt5fMK6u_5Yqt1gD9Zow8bmz_TR9jb8037colRY4/s6000/DSC02918.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMM1vO4c0DFCjM7GoSM5E3j6Pl-IWF4ywcDm6yFkOT2K2KV8OJVwjG_iBclknbUkyzKiYb4nFiIL6xz2yLoUwUnJPNaSKIsfNnh2n8SmXpS2fvuTgVrZP4B8QuIq-TQjRGN_IyNfp7Zq3Xkb4jFLQt5fMK6u_5Yqt1gD9Zow8bmz_TR9jb8037colRY4/w266-h400/DSC02918.JPG" width="266" /></a></div><br /><div><br /></div><div>又肥又滑的赤鯥,甘香得要命的鮟鱇魚肝,干飄卷,最後吃過香印啫喱之後,鳴金收兵。</div><div><br /></div><div>最近在網上看到有大陸人吃omakase,批評亂收費,因為追加要加錢,大鄉里出城,無知還要大吵大鬧,看罷笑而不語。</div><div><br /></div><div>原本每位$980+10%,但當日四個人叫了一瓶香檳,再追加以上四味,價錢差不多一個double,蓋一瓶Vincent Girardin Meursault 1er cru Les Perrières 2016,便要一千七百大元。</div></div><div><br /></div><div><div>Sushi Hare:上環必列者士街29號地舖</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-59777839646815133272023-12-29T22:59:00.005+08:002023-12-29T22:59:51.248+08:00台北:重新出發@半島牛肉麵<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88EQnvNQxYCpUqk6rgkaAQ2eU7O2ckEdyV8f0vm39T7CNrKD1yy8EIq07orQd0O8hopZf3g2VqSfsMuYH1hI2943bV55JzjKOb1TLt0lu1jykJNFiF5KfR0cMyHPbH7oWxoi51_4DR1s87ovYhjKrolMl1BPe_2dEBBKG_P86X33_zMI5v3-2TD5vz6o/s4032/IMG_3856.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88EQnvNQxYCpUqk6rgkaAQ2eU7O2ckEdyV8f0vm39T7CNrKD1yy8EIq07orQd0O8hopZf3g2VqSfsMuYH1hI2943bV55JzjKOb1TLt0lu1jykJNFiF5KfR0cMyHPbH7oWxoi51_4DR1s87ovYhjKrolMl1BPe_2dEBBKG_P86X33_zMI5v3-2TD5vz6o/w400-h300/IMG_3856.HEIC" width="400" /></a></div><br /><p>乘坐香港機場最早出發的航班,0700前往台北,未到九點到達桃園機場,我沒有行李寄倉,過了關之後,直接行去捷運站,大約十點三,到達京站時尚廣場。</p><p>第一件事並非吃早餐,是去戲院看電影,「歡迎來到駒田蒸餾所」的早場,剛好趕得及,作為威士忌之友的必看電影,香港應該不會上畫了,那就在台北看吧。</p><p>完場後到市政府站附近,當日計劃先去松煙,然後去信義誠品(已經在剛過去的平安夜結業,完成了十八年不眠不休的任務),但首先要吃午餐。</p><p>闊別台北接近四年,就以一碗牛肉麵重新出發。</p><p>附近有間「半島牛肉麵」,曾經在台北牛肉麵節拿過冠軍,就算沒有此光環,單看google已經有4.7分,首先撇除當中是否有很多水份,好一點去想,水準應該很高,所以才有如此高分。<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dVgnRc8uECfTiyPCptBoArHhiWh5fzFZonRi5wGR-KRVgk0bpouMl1T4boGg4u15GHocUfJG58utNOFVTr6OqnXAmzT2z2SqnDFLNvBlHQgb9z8znedNmqFjQ1dvOctQd8H6_XiBk68jnK471cIyvpe0Af-_P7EV4zDgs0z8nVZcihA1CEshgskganc/s4032/IMG_3853.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dVgnRc8uECfTiyPCptBoArHhiWh5fzFZonRi5wGR-KRVgk0bpouMl1T4boGg4u15GHocUfJG58utNOFVTr6OqnXAmzT2z2SqnDFLNvBlHQgb9z8znedNmqFjQ1dvOctQd8H6_XiBk68jnK471cIyvpe0Af-_P7EV4zDgs0z8nVZcihA1CEshgskganc/w300-h400/IMG_3853.HEIC" width="300" /></a></div><br /><p>牛肉麵賣NT$210起,有分大小,中午時間並沒有千萬的上班一族上門,可能對於台北一般打工仔來說,兩張紅衫魚吃個午飯是偏貴,純粹是我的想法。</p><p>在香港賺的錢,過來當然好好用,我選擇的半筋半肉麵,份量要個少,NT$250,再加兩碟小菜就三百多,計落在當地的確不算便宜,但我在IG見到美女朋友K的即時動態,分享在「牛爸爸」吃的牛肉麵。</p><p>相比之下,又真的不算甚麼。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1NCdgPUaNqZTtI0HahCS7Cz0GfvCKvZGAKcmUGUYNQ1R-2riVpyWb4hCtVOf3x-tYY-Un_yK21wdIM7raG_dCVyOf-MCJJIOjm8C803Tg4ZQpogieqPKepU-4UC2_B6Ve2MqcdgxjD7dGIs57Lf3kFUY_mUGcav1-SVfuGILPg2UsIvs_7VkVo-IaQY/s6000/DSC04325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1NCdgPUaNqZTtI0HahCS7Cz0GfvCKvZGAKcmUGUYNQ1R-2riVpyWb4hCtVOf3x-tYY-Un_yK21wdIM7raG_dCVyOf-MCJJIOjm8C803Tg4ZQpogieqPKepU-4UC2_B6Ve2MqcdgxjD7dGIs57Lf3kFUY_mUGcav1-SVfuGILPg2UsIvs_7VkVo-IaQY/w266-h400/DSC04325.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16SnF07uLrz7Dxd12JJW2IZ1jNMn0o_mFtniRSJvaRXdHulvCkTl7xKwqm6WqRxq7ADJDkY9zOUDwt8U3evEnYJ50iSfBC7MuXyP6aihX4JqoNX2v1VaNXGXZtwgqCtGuWDufZrYNfqVpLZcV_NyG81seQcy3MYKEan6a5ckcUxvCEw-kgr7Yg2aFiAY/s6000/DSC04330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16SnF07uLrz7Dxd12JJW2IZ1jNMn0o_mFtniRSJvaRXdHulvCkTl7xKwqm6WqRxq7ADJDkY9zOUDwt8U3evEnYJ50iSfBC7MuXyP6aihX4JqoNX2v1VaNXGXZtwgqCtGuWDufZrYNfqVpLZcV_NyG81seQcy3MYKEan6a5ckcUxvCEw-kgr7Yg2aFiAY/w266-h400/DSC04330.JPG" width="266" /></a></div><br /><p>眼見牛肉的件頭很大,其肉質會否很粗支大葉?非入,入口輕輕咀嚼,隨即鬆化在口,無須與牙齒角力,軟熟得一絲絲,散發出濃郁的肉味,牛筋爽滑膠質甚豐,早已與湯汁打成一片。</p><p>以前總覺得這般牛肉麵,多油重味才是正路,後來吃得多,才知道各施各法,有濃有淡,有紅燒有清燉,甚至番茄藥膳,好像我這類外來客,香港的台灣牛肉麵來來去去都是紅燒,想吃五花八門的款式,實在要飛過來吃不可,現在各國往來已回復昔日樣子,一年飛過來兩次,不難。</p><p>深色的湯底,沒有太多油份,味道是清甜路線,大約是加入大量蔬菜熬製的感覺,而且配料有蘿蔔、番茄,小棠菜,希望我沒有估錯,既有牛肉湯應有的甘醇,亦有蔬菜的天然鮮甜,兩者結合出如此清純淡麗的風味。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFCBhNmzfQbIc0roMge6hKfep3DiXU_R2zdKtHJtnxpfl3mLfRvav46W1IGG5ehTJ25YJlpYhn3alKkqo5xR1vBXLwixnrX18x7PWF0Ockn5rb1i3SgBGIgYSlY4EXja0r6tkyqGrabwvQk7piF16dM7NGVuOF7N125D8HReF6JG-GEdvMlIIQpbPySA/s6000/DSC04328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFCBhNmzfQbIc0roMge6hKfep3DiXU_R2zdKtHJtnxpfl3mLfRvav46W1IGG5ehTJ25YJlpYhn3alKkqo5xR1vBXLwixnrX18x7PWF0Ockn5rb1i3SgBGIgYSlY4EXja0r6tkyqGrabwvQk7piF16dM7NGVuOF7N125D8HReF6JG-GEdvMlIIQpbPySA/w266-h400/DSC04328.JPG" width="266" /></a></div><br /><p>粗身的麵條質感甚佳,煙韌不易斷,吸湯力強,值得一提是牛肉湯可以添加,不另收費。</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SSzz1ejJvjRK9b0wHwZ59UukKj0DXF2OvHWs0rgWp82XZuri5512S-Z8g25obRHq5OCY9WfsN16_gd-AkPdkhmb6yrqjIdKcOPIV1Lcfcb4xZ7MnulyEJRFnFCuYUud5EUk9lDYwMSbiyAIRhvAUXqUyYkggxCcJ5z0kf5fhYXWHTbDXPo9JtdXjDNM/s6000/DSC04321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SSzz1ejJvjRK9b0wHwZ59UukKj0DXF2OvHWs0rgWp82XZuri5512S-Z8g25obRHq5OCY9WfsN16_gd-AkPdkhmb6yrqjIdKcOPIV1Lcfcb4xZ7MnulyEJRFnFCuYUud5EUk9lDYwMSbiyAIRhvAUXqUyYkggxCcJ5z0kf5fhYXWHTbDXPo9JtdXjDNM/w400-h266/DSC04321.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMF3j57Tp8UtV81K6BukaVepDq9VR7YYcfRefjfBfVhkS8GWUQR0ZQ1BDO2bOk0FTTO3EPKXtVOQBM0BdpAxkgvMrn7rE0HJKOKdA4Il02ZR7M0QKr1UlGv_SKs_rdhJ8diMwUCm-cHao5aqohaeUV3tEa-xZKrfHOIFOMjgjxsGqJOVnM4L5zJ5jnxrE/s6000/DSC04320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMF3j57Tp8UtV81K6BukaVepDq9VR7YYcfRefjfBfVhkS8GWUQR0ZQ1BDO2bOk0FTTO3EPKXtVOQBM0BdpAxkgvMrn7rE0HJKOKdA4Il02ZR7M0QKr1UlGv_SKs_rdhJ8diMwUCm-cHao5aqohaeUV3tEa-xZKrfHOIFOMjgjxsGqJOVnM4L5zJ5jnxrE/w400-h266/DSC04320.JPG" width="400" /></a></div><br /><p>辣醬、酸菜、冰茶也是任添,自己動手,小菜也是全自助,看到麵店牆上貼的告示,終於知道這裡有這麼多評價的原因。</p><p>凡在網上寫個評價,送小菜一碟。</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrFgbVzG2_MsfaJbAbF2D7CHmZhex9PKANW4l7QHOAU1jWxtA8WIYwyH8PQySyoJvyT6xgrRe_VvfVleBLw60oIIBvRA_vgmTzsENpQMgx9sr1a5ALGgKluBGOixCyY3PNOdguxgbGBEyYlVyXnQGzthpoGrF4oCxWhaDLpPY8x8IEXlmFHz0R3IM36A/s4032/IMG_3854.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrFgbVzG2_MsfaJbAbF2D7CHmZhex9PKANW4l7QHOAU1jWxtA8WIYwyH8PQySyoJvyT6xgrRe_VvfVleBLw60oIIBvRA_vgmTzsENpQMgx9sr1a5ALGgKluBGOixCyY3PNOdguxgbGBEyYlVyXnQGzthpoGrF4oCxWhaDLpPY8x8IEXlmFHz0R3IM36A/w300-h400/IMG_3854.HEIC" width="300" /></a></div><br /><p>我就沒有在google留名,隨便拿了一碟腐皮小菜,旨在過口癮,不過這裡的牛肉麵吃得甚滿意,值得花數百字分享給大家。</p><p>半島牛肉麵:台北市信義區忠孝東路五段215巷23號</p><p>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></p><p><br /></p>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-90818692858726269992023-12-27T13:51:00.000+08:002023-12-27T13:51:01.096+08:00台北:赤峰街之蠔情@二屋牡蠣拉麵<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUFt_S806S1KuT8Uo_LwCU_zRMjzDiQyFXE__sO0LU7d4Rwt47LZyyEPVkMiPwsfoxtr_49V2Ts-eU4JB3Owf6smKGNGqn4kquhAx3LVwikEXMEPUJoOPaWqsobpuCAfBVhCELYW8EJQyY_1_oMd6YCYxXgy9_0CAakoCf2c5G21Y8pE2svTMYrKSaDg/s6000/DSC04380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUFt_S806S1KuT8Uo_LwCU_zRMjzDiQyFXE__sO0LU7d4Rwt47LZyyEPVkMiPwsfoxtr_49V2Ts-eU4JB3Owf6smKGNGqn4kquhAx3LVwikEXMEPUJoOPaWqsobpuCAfBVhCELYW8EJQyY_1_oMd6YCYxXgy9_0CAakoCf2c5G21Y8pE2svTMYrKSaDg/w400-h266/DSC04380.JPG" width="400" /></a></div><br /><p>晚上的中山站外面,金光閃閃名牌聖誕樹叫人迷,很多人在拍照,旁邊的A字頭護膚品店,裡面人頭湧湧,看看價格,我用開的芫荽沖涼液,便宜過香港十元八塊,所以乖乖地付錢吧。反正我家的那一瓶差不多用完。</p><p>行過去赤峰街,見到有間食肆外面,起碼有二十人排隊等候,原來是當地近年熱門拉麵店之一「二屋牡蠣拉麵」。</p><p>見狀還是去西門町吃個魚生飯便算(即是上一篇所寫的瞞著爹),留待第二日上午再來光顧。</p><p>十一點半開門,我差不多十二點來到門口,先在門口的售賣機買票,稍等一會便有位。<span></span></p><a name='more'></a><span></span><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiP2sSOdCQRqrMwm0W8-WJkd97Z7WWApRiTk6wIMkbEpDqGqaU6q2Ek3Rgc9r4FwfnHFnzftxlPbKUjTW69XFAs_zYIfhbF8ur1PlhBn4soC8iuqmacA02bjEyGDAXXB0MWdPO36ZO8y840WGVOPK16qjIwvvHlIbonNLQa0ioZcJrLE5DcsWgoC-0Iw/s4032/IMG_3958.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiP2sSOdCQRqrMwm0W8-WJkd97Z7WWApRiTk6wIMkbEpDqGqaU6q2Ek3Rgc9r4FwfnHFnzftxlPbKUjTW69XFAs_zYIfhbF8ur1PlhBn4soC8iuqmacA02bjEyGDAXXB0MWdPO36ZO8y840WGVOPK16qjIwvvHlIbonNLQa0ioZcJrLE5DcsWgoC-0Iw/w300-h400/IMG_3958.HEIC" width="300" /></a></div><br /><p>香港有間風格相若的「NEXT Shikaku」,與「座銀」同系,我曾經在此寫篇blog介紹過,上個月有晚作第三次到訪,終於一嚐牡蠣白湯拉麵,價錢不便宜,連埋混賬的加一服務費,要$17x元,香港營商成本貴眾所鳩知,開關之後個個爭相外遊,有錢就坐飛機,無錢就去深圳,但是來港的旅客數目又不及從前,漸漸地形成惡性循環,飲食業的寒冬,似乎未見到回暖的一天。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jwt6URMF919rX7eS0Om4mqItGsW0P07eAQCaqReE5qaF6wyJ-S1WCEJMecXhyphenhyphenPdXFxM50sigbRZfAkr2thL5hhlOyYJHExYRtq3enJPEJBO3ANbnz6bXg4px83JUYzlDn1Kj-OLzVnHCWM4ReGqEB2UtzcySLJV5lkksDNaqHapNiwDm8iuyYuLNnTo/s6000/DSC04369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jwt6URMF919rX7eS0Om4mqItGsW0P07eAQCaqReE5qaF6wyJ-S1WCEJMecXhyphenhyphenPdXFxM50sigbRZfAkr2thL5hhlOyYJHExYRtq3enJPEJBO3ANbnz6bXg4px83JUYzlDn1Kj-OLzVnHCWM4ReGqEB2UtzcySLJV5lkksDNaqHapNiwDm8iuyYuLNnTo/w400-h266/DSC04369.JPG" width="400" /></a></div><br /><p>我的牡蠣拉麵,包三隻蠔,三塊叉燒,NT$330,加多隻味玉,盛惠NT$30,三百六三百六係咁比,當然沒有包含服務費,折合港幣一舊水有找,是香港中上級拉麵店的價錢,放在台北一樣惹來大量食客排隊。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8fHNENz_A67TADl3b4Plj7nk-Xb42fOhvounEDX5wbgv2fwpJEqWPZ_1Ou1Y9b3aBsT-NZXjmtUZInS7vk9gCbwdY-BUtlHHypRZBam0WuaKtdaefaLHg5ovJRGdWTtfY3SHqrfXyzEGIrv423iv0SdUeP96cDmBxM-ZJsg5bV_oSBIezbQQCoYr93I/s6000/DSC04376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8fHNENz_A67TADl3b4Plj7nk-Xb42fOhvounEDX5wbgv2fwpJEqWPZ_1Ou1Y9b3aBsT-NZXjmtUZInS7vk9gCbwdY-BUtlHHypRZBam0WuaKtdaefaLHg5ovJRGdWTtfY3SHqrfXyzEGIrv423iv0SdUeP96cDmBxM-ZJsg5bV_oSBIezbQQCoYr93I/w266-h400/DSC04376.JPG" width="266" /></a></div><br /><p>試一口湯底,超濃郁的豚骨與甲殼海鮮的精華結合,兩者完全沒有互相排斥,香滑鮮美不腥,但未去到濃膩得令人吃不消,厚薄程度平衡,作為喜愛海鮮的我,很難會say no。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-lhBhz49YQSaxwvOQKPoyATSQkrxoOuZ5j63lzLGZ8N632AaCJjoePPnSj4SvMsRaXv8crp7rZEj9DQdkSitC5guMfCe8Ugdec-2BchAoJaLOZRlNG_h_qjO9wF9gus5K3vfxftbkj7wRoopSadzvD4O3qeQeERi9DRp9tei0PzzAMwHmtWZkx67Xrk/s6000/DSC04372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-lhBhz49YQSaxwvOQKPoyATSQkrxoOuZ5j63lzLGZ8N632AaCJjoePPnSj4SvMsRaXv8crp7rZEj9DQdkSitC5guMfCe8Ugdec-2BchAoJaLOZRlNG_h_qjO9wF9gus5K3vfxftbkj7wRoopSadzvD4O3qeQeERi9DRp9tei0PzzAMwHmtWZkx67Xrk/w266-h400/DSC04372.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkNB8fkhYaq0Cs2j1A8JiKTrbLQVtj2nx55I8UEeW1WSwobuHM8GWKRlLDm9KyZzIMNc1y6M1MD1D8X4RTzIxrMZMeST-kctRM5Q3f8R3H6QnIMvyMfz6BteeIevrzvo6Zw7dgnPVla6b2WG1vC_J5p07vQsJKbDW533iO7uwywcODFRMhp8Zw6IcpIw/s6000/DSC04376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkNB8fkhYaq0Cs2j1A8JiKTrbLQVtj2nx55I8UEeW1WSwobuHM8GWKRlLDm9KyZzIMNc1y6M1MD1D8X4RTzIxrMZMeST-kctRM5Q3f8R3H6QnIMvyMfz6BteeIevrzvo6Zw7dgnPVla6b2WG1vC_J5p07vQsJKbDW533iO7uwywcODFRMhp8Zw6IcpIw/w266-h400/DSC04376.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3ntMTXegojA8knJeyYCmeDm-SWwTvy-R1zZl2hyphenhyphenZOYgv3qEoVmDL82rF9iQQqucsWrorUS7qtSLxm41mOervK4NIZds5C5379BA1NXXWNycvZ6207mw_a_sVJlgoxvLD-OhSzSpunLNwK0aD1vq3siKJOOOokpyg4GGhqx5iltAnUTzl0UOAWlx_VKM/s6000/DSC04378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3ntMTXegojA8knJeyYCmeDm-SWwTvy-R1zZl2hyphenhyphenZOYgv3qEoVmDL82rF9iQQqucsWrorUS7qtSLxm41mOervK4NIZds5C5379BA1NXXWNycvZ6207mw_a_sVJlgoxvLD-OhSzSpunLNwK0aD1vq3siKJOOOokpyg4GGhqx5iltAnUTzl0UOAWlx_VKM/w400-h266/DSC04378.JPG" width="400" /></a></div><br /><p>叉燒肉色呈粉紅,軟滑無渣,亦沒有膻味,麵條的身段未去到太麵級別,但粗身過博多風味的幼麵,煙韌實在,索湯力佳,味玉做得入味,甜味的流心蛋黃,帶著一點醬油香。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwrV9wFMIjNjN44EvjWEtXYOeVL9Rp9wwpq76qTpHPg8RZZnffbDOQKW86SvWikFZkcBNiyO1odtkMYe7GfwCAUpLSYriJQq64Y54EPe-0pvs0ANHMOTQ65XgQmdcyeAnXNrSxxuiStpcfTKMTQhJhF1NnvfFSrEpPB-8oU7SLhx1c-_ny-ZgPtbAG6A/s6000/DSC04370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwrV9wFMIjNjN44EvjWEtXYOeVL9Rp9wwpq76qTpHPg8RZZnffbDOQKW86SvWikFZkcBNiyO1odtkMYe7GfwCAUpLSYriJQq64Y54EPe-0pvs0ANHMOTQ65XgQmdcyeAnXNrSxxuiStpcfTKMTQhJhF1NnvfFSrEpPB-8oU7SLhx1c-_ny-ZgPtbAG6A/w266-h400/DSC04370.JPG" width="266" /></a></div><br /><p>焦點在三隻廣島蠔,飽滿juicy,香港的「NEXT」相若出品,只得一隻蠔,胃口大者,可以來個替玉,免費的。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRW4kCv1KGQlIROio-D1Qnw_QqsvTGUuPkQLmMXgeqzFa0XMlAIDhHORb4K0xCbxvkywshZ8QVleVoqeLrz2r_1X9YvnZa-KPyfQCTXeKY0VTmrNWWwMm4vYotBf-9epulPN1AfH4cIeuRJyc9rlj4HlIJ1CW2EOxi_VXfuaA9ZO3yK_DBG6_q2huzbio/s6000/DSC04379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRW4kCv1KGQlIROio-D1Qnw_QqsvTGUuPkQLmMXgeqzFa0XMlAIDhHORb4K0xCbxvkywshZ8QVleVoqeLrz2r_1X9YvnZa-KPyfQCTXeKY0VTmrNWWwMm4vYotBf-9epulPN1AfH4cIeuRJyc9rlj4HlIJ1CW2EOxi_VXfuaA9ZO3yK_DBG6_q2huzbio/w400-h266/DSC04379.JPG" width="400" /></a></div><br /><p><br /></p><p>既然喜歡這個豚骨蠔湯,喝得乾乾淨淨,當然沒有難度可言,結合以上所有條件,台北代表完勝。</p><p>快手快腳吃完,盡快讓位給外面等候的食客,離開時為十二時一刻,暫未見有人等位,半小時之後就應該不同光景了。</p><p>二屋牡蠣拉麵:台北市大同區赤峰街35巷11號</p><p>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></p>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-90610643944481112982023-12-21T17:52:00.001+08:002023-12-21T17:52:07.229+08:00台北:終於來一碗魚生飯@瞞著爹(西門町)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFirKnobhpJPt1cue4d2yS9qOGCwzGZEluAb5MB46ua6YcQCS6lRqkZEFh45C9pXsqsurhgTp3TfUnwMAvHmV4Yl8q7r8YkpqcJ4yB83YOrw8mNK-JiSWIoz_rVsnawZLXYxScENbhzeX6i-SCitiFwPzsG5YPwYpAR1YE8vBGToH0VuNwJCOaXWDlT5g/s4032/IMG_3921.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFirKnobhpJPt1cue4d2yS9qOGCwzGZEluAb5MB46ua6YcQCS6lRqkZEFh45C9pXsqsurhgTp3TfUnwMAvHmV4Yl8q7r8YkpqcJ4yB83YOrw8mNK-JiSWIoz_rVsnawZLXYxScENbhzeX6i-SCitiFwPzsG5YPwYpAR1YE8vBGToH0VuNwJCOaXWDlT5g/w400-h300/IMG_3921.HEIC" width="400" /></a></div><br /><p>在「小吳牛肉麵」的一文提過,每次來到台北,始終走不出西門町的五指山。</p><p>回想起我第一次到台北,三日兩夜,住在「一樂園」,第二次,都是住在西門町,但是酒店名字已記不起了。</p><p>以上是超過二十年前的事了。</p><p>現在到台北,就算一個人也很忙(四日三夜或三日兩夜),活動範圍再不像以前只局限於遊客區,去米芝蓮星級餐廳,去威士忌吧飲兩杯,去咖啡店打發一個下午,純粹是像香港的生活搬過去,只是要坐一個多小時飛機。</p><p>正如我對朋友/同事說:「你哋就北上深圳,我就飛去台灣。」</p><p>數年前已想去「瞞著嗲」,後來名氣越來越大,興致反而越來越小,上星期在西門町,心血來潮google附近有甚地方,可以吃到魚生飯。<span></span></p><a name='more'></a><p></p><p>原來它們在這區有分店,行到去門口,不用等位直入。</p><p>不同的海鮮丼,很容易令人陷入三心兩意的困局,海膽丼又想試,炙燒魚腹丼也非常吸引,奈何我沒有兩個胃。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibry72nNfo4olGh-DtLWWNP1rC0MiQ9T5QqZ0EeuKdYHdoxUy2NXHYtIy-TJKIfnc66qepZGZuaKUdlnJXmdP65sFLVp_mw5-duEpVJ89oIn9-m7ioAn876lG21mS1r_wuF8Uz1OId57PmqI9ltqoGlLEvzb6s6RzSesJPkrrUDXeYiCjPEWGCng9ImTc/s6000/DSC04344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibry72nNfo4olGh-DtLWWNP1rC0MiQ9T5QqZ0EeuKdYHdoxUy2NXHYtIy-TJKIfnc66qepZGZuaKUdlnJXmdP65sFLVp_mw5-duEpVJ89oIn9-m7ioAn876lG21mS1r_wuF8Uz1OId57PmqI9ltqoGlLEvzb6s6RzSesJPkrrUDXeYiCjPEWGCng9ImTc/w266-h400/DSC04344.JPG" width="266" /></a></div><br /><p>特選綜合海鮮丼,包羅萬有全壘打,集合海膽、鰈魚、魚子、魷魚、吞拿魚、拖羅蓉、甜蝦、忘記是甚麼的白身魚、帆立貝,賣相大堆頭得來見公整。</p><p>米飯味道不太酸,每粒分明煙韌,先加點醬油,再加少少山葵拌勻,每款海鮮的表現是意料之內地新鮮,海膽軟滑甘甜,拖羅蓉肥美帶點油潤感,鰈魚偏爽亦帶脂香,帆立貝肉厚鮮甜,總之集幾家於大成,齊心就事成,吃得碗底乾乾淨淨,六百幾台仔付得心甘情願。</p><p>腦海泛起一個念頭,找一次台北之行,重拾以前在西門町飲飲食食的情懷,去「阿宗麵線」吃麵線、「鴨肉扁」吃鵝肉米粉、「美觀園」吃個蛋包飯等台式日料,還有區內的路邊攤。</p><p>以上全是我頭兩次去台北所做的事。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrgnexKesQO6XZ4KrHdGfZgI4UXjaOQoA0qR9QI3TAv3p1F2s0UR9Begw-4nG165oV7wI4mulZywCNGQqegbW3noDrYwMBzJ9x34MKsyZ6tODyLwak8j3faRvN_1I1aS7ayOAhxTGSZEu_N_QkRqWaou7Fz3lwcqqxJhdOp8Z_YOcUjY01RfPNdEzkXI/s6000/DSC04341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrgnexKesQO6XZ4KrHdGfZgI4UXjaOQoA0qR9QI3TAv3p1F2s0UR9Begw-4nG165oV7wI4mulZywCNGQqegbW3noDrYwMBzJ9x34MKsyZ6tODyLwak8j3faRvN_1I1aS7ayOAhxTGSZEu_N_QkRqWaou7Fz3lwcqqxJhdOp8Z_YOcUjY01RfPNdEzkXI/w266-h400/DSC04341.JPG" width="266" /></a></div><br /><p>至於是否浪費quota就見仁見智,相隔多年溫故知新,以一個台北新鮮人的角度出發,其實都是一件幾過癮的事。</p><p>瞞著爹(西門町):台北市萬華區武昌街二段82巷2弄4號2樓</p><p>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></p>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-60279794427255563772023-12-20T23:05:00.004+08:002023-12-20T23:13:28.825+08:00CHAAT:瑰麗印度之味<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aXy1o3eyExkz0nhzBpwNf3GbpUrFXtu5NitSXct-5rruXwUTdalumsJ8yYOFjSGURqWM36WhsUOnAkCrZaK7iOAdc1QRAHSGQf9qwtJ5uyn18hgpTeLArvJYE8Rkuunn2vXf1yhUu7r0MbYk2YYrVfY6oTzVWwoVWC0sPuZGh3R3p6HvZMR7Xqxqamc/s4032/IMG_9344.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aXy1o3eyExkz0nhzBpwNf3GbpUrFXtu5NitSXct-5rruXwUTdalumsJ8yYOFjSGURqWM36WhsUOnAkCrZaK7iOAdc1QRAHSGQf9qwtJ5uyn18hgpTeLArvJYE8Rkuunn2vXf1yhUu7r0MbYk2YYrVfY6oTzVWwoVWC0sPuZGh3R3p6HvZMR7Xqxqamc/w400-h300/IMG_9344.HEIC" width="400" /></a></div><br /><p>這餐飯已經是數個月之前的事,當時的主廚Manav Tuli(可能當時已經離任),今日已經自立門戶。</p><p>香港有兩間米芝蓮星級印度餐廳,一間是中環「New Punjab Club」,另一間是今次介紹的「CHAAT」,前者在晚市禁堂食的疫境時到訪過,中午當晚飯吃,後者就等到今天夏天,與友人T小姐一起到訪,插翼難飛的日子,這裡是其中一間預約困難店。<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBTyf105PUFZ-dURO86mKA6DfrzXl6xa9WVdTNj8eX1oXE0YZNlnmoN35uFZ5E7ddebdvkdrAo39PVLSlXBs8BuAmiQ93AT9KE9ZXEmO6UiyeoMSVlvp6VW5yYe94OMCd1VoVrBQznoymSfa0wIlcGsOrUvHX2o1GqsI67VAIEUkeZwErZzoJwS6KKkA/s4032/IMG_9341.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBTyf105PUFZ-dURO86mKA6DfrzXl6xa9WVdTNj8eX1oXE0YZNlnmoN35uFZ5E7ddebdvkdrAo39PVLSlXBs8BuAmiQ93AT9KE9ZXEmO6UiyeoMSVlvp6VW5yYe94OMCd1VoVrBQznoymSfa0wIlcGsOrUvHX2o1GqsI67VAIEUkeZwErZzoJwS6KKkA/w400-h300/IMG_9341.HEIC" width="400" /></a></div><br /><p>普羅港人眼中,印度菜是應該屬於廉價,收得貴就會令人卻步,畢竟每次想到吃印度菜,食指一指就對住重慶大廈這類地方,吃一餐印度菜要數百,甚至過千一個人,根本是天方夜譚,以前我都是如是地想。</p><p>今年初在倫敦,曾經有想過一試當地米芝蓮一星印度料理「Gymkhana」,但是好友對印度菜興趣不大,而我亦不想獨食而擱置念頭,它們的消費,平均大約100鎊一位呢。</p><p>當晚我們品嚐的是tasting menu,另外配酒,打開wine list,選擇之多是出乎意料之外,但找不到印度葡萄酒。</p><p>餐廳侍酒師婉轉地說:「遲一點或有機會引入印度葡萄酒。」</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9rrXp04pM87rzVQ8dhLDHn9u5yVg1XtfWO4yYAXJKga3AZMqzUsuTDlOAq5Fw0lOP-KkvdPXGsTWg3i5JHd28F30G4Wc8K4-Zn-TDooVRVn4LeZihIvQO5GEjD6uloIVIN92qm8G_x1tweH1ZwiU0bKSGBYjXHVB2X19QUhrx3wIJMHe5pFC9aVJQis/s6000/DSC02604.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9rrXp04pM87rzVQ8dhLDHn9u5yVg1XtfWO4yYAXJKga3AZMqzUsuTDlOAq5Fw0lOP-KkvdPXGsTWg3i5JHd28F30G4Wc8K4-Zn-TDooVRVn4LeZihIvQO5GEjD6uloIVIN92qm8G_x1tweH1ZwiU0bKSGBYjXHVB2X19QUhrx3wIJMHe5pFC9aVJQis/w400-h266/DSC02604.JPG" width="400" /></a></div><br /><p>上年在西營盤的印度餐廳,首嚐印度氣酒,感覺甚佳(當然以百多元一瓶的身價來計),但放上去高級餐廳的酒牌裡面,似乎又未夠班。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YljnweHxG9OxM6lnYaRqU2td1SAfo54i08Xkxe1GTHwT60fBQvs88Zq_W8vkIdu0JSYEWu_0GMSEp-yvL-NM_SeUT647iutZIjV7Gin41YMUHxPGM6TzsSIEJcAOtaJ93vUhnFaR99bJvBP_DtthwN-g4VRn29kVg0rD8WybrSfogSex-lP6KR1owgs/s6000/DSC02624.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YljnweHxG9OxM6lnYaRqU2td1SAfo54i08Xkxe1GTHwT60fBQvs88Zq_W8vkIdu0JSYEWu_0GMSEp-yvL-NM_SeUT647iutZIjV7Gin41YMUHxPGM6TzsSIEJcAOtaJ93vUhnFaR99bJvBP_DtthwN-g4VRn29kVg0rD8WybrSfogSex-lP6KR1owgs/w266-h400/DSC02624.JPG" width="266" /></a></div><br /><p>Samosa是大家熟悉的咖喱角,改造成雪糕筒的外型,輕柔的辣再配以乳酪醬作襯托,一咬砰然瓦碎,不費吹灰之力,微辣與酸度的結合,誠為稱職的開胃菜;Raj Kachori是印度街頭小吃,迷你的份量,扁豆薯仔炸麵一氣呵成,酸與甜結合的美味沒有拖泥帶水,清脆俐落。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhByM9otN1xruU7tkE1lDDjtHWOOMX_n85QIgc-7-pDKuuhx-sGv1yVou3c5bTqShRy6rISNiakJvBQ8izZnX-MCuuASLNeJl-71WD6Bxo_zdzBpYdnw5lCXxFBPOMWtaKYT2tRIdXPCBV57E6O2WixEKVYpb9IXjQhix5zR3JEc4GKAPIJLcXnLygls/s6000/DSC02633.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhByM9otN1xruU7tkE1lDDjtHWOOMX_n85QIgc-7-pDKuuhx-sGv1yVou3c5bTqShRy6rISNiakJvBQ8izZnX-MCuuASLNeJl-71WD6Bxo_zdzBpYdnw5lCXxFBPOMWtaKYT2tRIdXPCBV57E6O2WixEKVYpb9IXjQhix5zR3JEc4GKAPIJLcXnLygls/w400-h266/DSC02633.JPG" width="400" /></a></div><br /><p>如果擺脫不到枷鎖的話,我們應該不能吃到這Tandoori Wagyu Beef Cheek了,烤得焦香的外表,內涵軟熟得一絲絲般入口即化,散發出香料給予的風情,伴以旁邊的軟滑乳酪,慶幸我百無禁忌。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk71LefzFp-jvgSTvfeTjyzswts56cIE51jHHVgeEHRSRW47PzyRfTfVTfD37o_UzrwmOvGEtPegudr6O8ViQzRPmgRdhHSrO1LXVWcfgubzMSw7ap4CecIWJwUBeNGmgrNb1QnAUBjNQs9_t7vUU_bgw3KLsVL4LxKRnjmaUmUxu-nRRKoM6ZczYz9w/s6000/DSC02629.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk71LefzFp-jvgSTvfeTjyzswts56cIE51jHHVgeEHRSRW47PzyRfTfVTfD37o_UzrwmOvGEtPegudr6O8ViQzRPmgRdhHSrO1LXVWcfgubzMSw7ap4CecIWJwUBeNGmgrNb1QnAUBjNQs9_t7vUU_bgw3KLsVL4LxKRnjmaUmUxu-nRRKoM6ZczYz9w/w400-h266/DSC02629.JPG" width="400" /></a></div><br /><p>來自澳洲Mornington Peninsula,一個我喜愛的葡萄酒產區,Avani酒莊的Shiraz作為此燒牛肉的配對,充滿花粉香的氣息,彷彿與此牛面頰一見如故。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduUZydHZ98AUFMY6DMFY1IBBjzXVw8bYb8bqXmY6U1iUGncfiJK8_f6RPnOhGDxNXCWYDOednutHj3SvVGkUPiqHfdhEBfCiFpDbnkelsbfAjf-4bVoRMnotmBxddoX0R4mP4qvhomjRVLrhbm8PnyiPWsA2IVx1rFv1llFTLPVE8OPpjmrInzf7FHy8/s6000/DSC02645.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduUZydHZ98AUFMY6DMFY1IBBjzXVw8bYb8bqXmY6U1iUGncfiJK8_f6RPnOhGDxNXCWYDOednutHj3SvVGkUPiqHfdhEBfCiFpDbnkelsbfAjf-4bVoRMnotmBxddoX0R4mP4qvhomjRVLrhbm8PnyiPWsA2IVx1rFv1llFTLPVE8OPpjmrInzf7FHy8/w400-h266/DSC02645.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGMZ7fByCj4tzO15qsR3eOcmO5Wq-M32tkbbuByVKKIHiUjdasCDfrF1lvKDm7zrfDf3BFAkea6sRvWL8A3aFGUT3RQIooz_0fLBhJkwqEbAKezPAyhBFkfWFN6QWs7ry4unue-5A1oHMKxh4N3cKvZE79LN9iz09HhR_kMhLt_y-zXmp1dtI2C-U5G0/s6000/DSC02644.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGMZ7fByCj4tzO15qsR3eOcmO5Wq-M32tkbbuByVKKIHiUjdasCDfrF1lvKDm7zrfDf3BFAkea6sRvWL8A3aFGUT3RQIooz_0fLBhJkwqEbAKezPAyhBFkfWFN6QWs7ry4unue-5A1oHMKxh4N3cKvZE79LN9iz09HhR_kMhLt_y-zXmp1dtI2C-U5G0/w400-h266/DSC02644.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvGBcTi_EJJTCJmDRymfZipkFNeLM0hXP39LAKwiw3CK95X33DSx3L4WANjoNgaKGB5SqpCrOJCndJ-VTSfyBP0DZlEaj6FzPZzCTTEVIgv_ADliMzwiyCgEZBivf3DE6hI_wvjHnIgB3BbHDqrDDLzv9J9i5xr4l3xn4IPzPBY1Ub-zPJufXgGjoTVw/s6000/DSC02649.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvGBcTi_EJJTCJmDRymfZipkFNeLM0hXP39LAKwiw3CK95X33DSx3L4WANjoNgaKGB5SqpCrOJCndJ-VTSfyBP0DZlEaj6FzPZzCTTEVIgv_ADliMzwiyCgEZBivf3DE6hI_wvjHnIgB3BbHDqrDDLzv9J9i5xr4l3xn4IPzPBY1Ub-zPJufXgGjoTVw/w400-h266/DSC02649.JPG" width="400" /></a></div><br /><p>辣番茄為主的Old Delhi Butter Chicken,吃下去感覺香甜不算很辣,雞肉軟熟入味,Pork Cheek Vindaloo就來得更重手了,香辣的醬汁融入軟淋的豬面肉裡面,若吃得下辣椒的話,你不流眼水的話,我只能佩服得五體投地;Lehsuni Palak是吃印度料理常見的素菜,主角是菠菜與蒜頭,每逢遇著此味,又要加飯或加薄餅。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZUrkxfKi-qQbuPcF8akzIEyDExxi9ZHUtruqxmB8nIFvPgB7tAvIUQvyaTdiiU2uNkv9sdadmptypX9oflPY4RipaVIsoU4iQl5KkVH_SxMY8ywjsSngmbYGcfYTyfPM3Blm3suTTC26rpJIlU6HI0Y4prTIHE4-S6biXZQY_1UxGt1I_iIiBUbte8k/s6000/DSC02654.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZUrkxfKi-qQbuPcF8akzIEyDExxi9ZHUtruqxmB8nIFvPgB7tAvIUQvyaTdiiU2uNkv9sdadmptypX9oflPY4RipaVIsoU4iQl5KkVH_SxMY8ywjsSngmbYGcfYTyfPM3Blm3suTTC26rpJIlU6HI0Y4prTIHE4-S6biXZQY_1UxGt1I_iIiBUbte8k/w266-h400/DSC02654.JPG" width="266" /></a></div><br /><p>全晚的MVP,要到最後才出場:原個橡木桶推出來,裡面盛載著的是Graham's 20 yo Tawny Port。</p><div><div>數年前到過同一屋簷下的「Darkside」,它們有原個橡木桶的干邑與威士忌,當然連酒帶桶是不能進口,只能用個空置的橡木桶來作後期加工,繼續熟成而已。</div><div><br /></div><div>想起今年其中一餐生日飯,在倫敦的米芝蓮三星餐廳「Alain Ducasse at The Dorchester」,飯後來杯砵酒,配以芝士拼盤,快活過神仙。</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkeLfuUOOQG3jr9h1Kt3B_5v_CM-oUshELkXMzTAZ_Cw2HZ3eiAKkT08RC8Ouo_-wescOmw1qzbCCAjKE1lpkjirc3uf5IArZvaJHjwTThy5XCOIsc-yalmPo-sqICijFc4sJ-d5jrXHU8XstNFCqyuaLmGGMuQdXXCJTZQZAixQyG2ZT8g7PdajLedA/s6000/DSC02660.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkeLfuUOOQG3jr9h1Kt3B_5v_CM-oUshELkXMzTAZ_Cw2HZ3eiAKkT08RC8Ouo_-wescOmw1qzbCCAjKE1lpkjirc3uf5IArZvaJHjwTThy5XCOIsc-yalmPo-sqICijFc4sJ-d5jrXHU8XstNFCqyuaLmGGMuQdXXCJTZQZAixQyG2ZT8g7PdajLedA/w400-h266/DSC02660.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbHP6kGl6NZfJr-gNULXK6jd2JEH0atgV1NA6F8fUyPPRvPbpitdWBBMmpamEo-xWDmfR_LSWmsgusft6k0rDsABNxePN_OST87Pg2UmrdKSYb03BhG7l_LPB0z3F90-2jaUzUpm8pKJWlSgs19uxVeb7Js4ShUbk3P_koJTEKrO54Ef74LKtBMd9QQE/s6000/DSC02657.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbHP6kGl6NZfJr-gNULXK6jd2JEH0atgV1NA6F8fUyPPRvPbpitdWBBMmpamEo-xWDmfR_LSWmsgusft6k0rDsABNxePN_OST87Pg2UmrdKSYb03BhG7l_LPB0z3F90-2jaUzUpm8pKJWlSgs19uxVeb7Js4ShUbk3P_koJTEKrO54Ef74LKtBMd9QQE/w400-h266/DSC02657.JPG" width="400" /></a></div><br /><div><br /></div><div>印度甜品出名甜到漏,以此砵酒佐之,甜蜜得如沐春風。</div><div><div><br /></div><div>雖然外面正吹著悶熱的風。</div></div><div><br /></div><div><div>入座之時,大約一半客人不到,我對友人T小姐說:「莫非現在很難訂位?」</div><div><br /></div><div>去到較晚時間,食客開始入座,不久全場爆滿了,雖然飲食市道疲弱,但仍然有些地方是不受影響,北上消費蔚然成風,然而仍有人不肯就範留港消費。</div></div><div><br /></div><div><div>現在主廚已在銅鑼灣利園三期,以「Leela」之名安身立業,有美食家朋友已經到訪,她說表現更勝從前(因為她的另一半是印度人,所以她的評價更有說服力),看看下年會否有時間去跟進一下。</div><div><br /></div><div>CHAAT:尖沙咀梳士巴利道18號香港瑰麗酒店5樓</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-20953847848563322172023-12-18T12:51:00.004+08:002023-12-18T19:14:12.209+08:00台北:NT$2000晚市Omakase@禾鮨<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOc51j_RjpLZUDX8VPR4zrRVMZe0rg6ZlLPJuwIG3EFXsIx-szPg6t-p-akEiHVRtv-A78ADzWfj9VrVcpTuRG2_0w5hOaYJsS1wk-5-jx1ND_gwEyWE__-rGw24usBW8cx3LR0fmBEznN83E-96l3KenBRJQJ-8_lUB78fImwBOg53GWkPxK3UOsrfmY/s4032/IMG_3988.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOc51j_RjpLZUDX8VPR4zrRVMZe0rg6ZlLPJuwIG3EFXsIx-szPg6t-p-akEiHVRtv-A78ADzWfj9VrVcpTuRG2_0w5hOaYJsS1wk-5-jx1ND_gwEyWE__-rGw24usBW8cx3LR0fmBEznN83E-96l3KenBRJQJ-8_lUB78fImwBOg53GWkPxK3UOsrfmY/w400-h300/IMG_3988.HEIC" width="400" /></a></div><br /><p>由買機票訂住宿到起程,前後大約十日時間,又不算太過倉促,純粹見到十二月的更表,其中一個星期有兩日連假,復工之日下午才上班,即管上航空公司網站,看看所屬日子有沒有機票兌換。</p><p>早機去早機返,旅館豐儉由人,以前住開的那一間已經結業,找過一間在台北車站附近,方便我未天光就出發去機場。</p><p>以上搞定了,下一步是訂餐廳。</p><p>好幾間台北米芝蓮星級餐廳,逢周一,二休息,偏偏是我這兩日來,有些就不接受一人訂位,有些就已經訂滿。</p><p>Omakase呢?好像「鮨天本」這類神店,想也不用想,米芝蓮一星「「壽司芳」,上網一看,我在台北的日子仍有位,心裡面猶豫訂不訂好,再搜尋其他當地的鮨店,找到一間晚市的價位,仍是$3000一位(記住是台幣),不收服務費,不收開瓶費,重點是仍然有位。</p><p>一鍵定音,當日黃昏六點,準時到達松山區興安街「禾鮨」門口。<span></span></p><a name='more'></a><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyefUoXa1FPfNcgoXYBKi9SYHruN2zb1iJ6qcb-ftPgRDfKAtfYFDGTJ-xjfysFv541eWotl-wBSIWas604T9FrpIApbOOtPJ9EXFuaD3ytnTjApyy3EfEuz0-EmCs86jZUnBpmgQQ6mKPyEvRKoTeRboPkQ-BY-PhgOZxIZT6L9ur4mnzqSM0HFdFcA/s6000/DSC04388.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyefUoXa1FPfNcgoXYBKi9SYHruN2zb1iJ6qcb-ftPgRDfKAtfYFDGTJ-xjfysFv541eWotl-wBSIWas604T9FrpIApbOOtPJ9EXFuaD3ytnTjApyy3EfEuz0-EmCs86jZUnBpmgQQ6mKPyEvRKoTeRboPkQ-BY-PhgOZxIZT6L9ur4mnzqSM0HFdFcA/w400-h266/DSC04388.JPG" width="400" /></a></div><br /><p>我在網上訂的時段,是提供兩個價位$2000或$3000選擇,可能我沒有在訂位時落remark,最後是享用$2000的級別,晚上七點半就離座。</p><p>預計當日前後都會去酒吧,所以我赤手空拳沒有帶酒,白白浪費免開瓶費的福利,喝茶好了。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jPKQJT5o8Muj9E5EOHLqBVIvhK7oRrNQIK2PoPgis3bfid6wN7UrexCfpwEA3aQvVnJmWuk7V0K9JQI6cB7npQB6FcIw1tG5RE4jjU2otsvF2T9pxgXOxHUGhohnlDkJlWJX9JtlBgnyICur0FfnRRBO2O7o6oKk2bIs6ZSe44f6edUPLSX7cYtkF-4/s6000/DSC04390.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jPKQJT5o8Muj9E5EOHLqBVIvhK7oRrNQIK2PoPgis3bfid6wN7UrexCfpwEA3aQvVnJmWuk7V0K9JQI6cB7npQB6FcIw1tG5RE4jjU2otsvF2T9pxgXOxHUGhohnlDkJlWJX9JtlBgnyICur0FfnRRBO2O7o6oKk2bIs6ZSe44f6edUPLSX7cYtkF-4/w400-h266/DSC04390.JPG" width="400" /></a></div><br /><p>先向師傅交待一下有甚麼不吃,然後就送上豆腐海膽鰹魚啫喱作見面禮,軟滑的豆腐配上清鮮的柴魚香,本應是秀麗的組合,但加入了甘甜的海膽就不一樣,霎時綻放金光燦爛。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5_StEku50uRWndgg9QjC5SIKH9HqWkWN0bWl6n06mEKWhph5GHFPqk9u6RG8Y6Xo88y5bs8lFDpxskfkc1aXnNQmEohM0F5mV0N0cdzNG6EtCkOhcgPyo-sUaVjXiekzfvtIBh93kkZxON-gO-b9ffY-WpVH7c6V_FJJraZtK0iELbbHKFCyI1Fbkf8/s6000/DSC04392.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5_StEku50uRWndgg9QjC5SIKH9HqWkWN0bWl6n06mEKWhph5GHFPqk9u6RG8Y6Xo88y5bs8lFDpxskfkc1aXnNQmEohM0F5mV0N0cdzNG6EtCkOhcgPyo-sUaVjXiekzfvtIBh93kkZxON-gO-b9ffY-WpVH7c6V_FJJraZtK0iELbbHKFCyI1Fbkf8/w400-h266/DSC04392.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI-XPBV-QYNwY1ovS_KmclsyPTi6XFzKXhgUvk25bKBT_1LnhEd5bqbIPaGw_ykI1KcWOkfmkZoCwEhDJhIZ_Sts1UO0vuQDAN6dLFDgpMIIGLdmPxdfBOdwC-dVgewBepAf116cH4GeVBtX7LY0vmX9m9A1uipe_xDcehAtdW4ElxsQsEUoOWR6-4Cc/s6000/DSC04394.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI-XPBV-QYNwY1ovS_KmclsyPTi6XFzKXhgUvk25bKBT_1LnhEd5bqbIPaGw_ykI1KcWOkfmkZoCwEhDJhIZ_Sts1UO0vuQDAN6dLFDgpMIIGLdmPxdfBOdwC-dVgewBepAf116cH4GeVBtX7LY0vmX9m9A1uipe_xDcehAtdW4ElxsQsEUoOWR6-4Cc/w400-h266/DSC04394.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozyJ-w2Mesvwy6Ga7ysyPhdGSW5OBpPZC0aiKJ8nIl-YSGeJuRqQIKBGt0HQJg2BPj-dVzQn3BRmkxabNdrtf5s2pOItmotN9AAQGHkvqc7WejAFmijNVQ9DXX4WKexztGXPq2vEgVybnUwuCeiMfet4YR0UydgcU7s9G7fb1Rdv38o60XQtmQF7hgP4/s6000/DSC04396.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozyJ-w2Mesvwy6Ga7ysyPhdGSW5OBpPZC0aiKJ8nIl-YSGeJuRqQIKBGt0HQJg2BPj-dVzQn3BRmkxabNdrtf5s2pOItmotN9AAQGHkvqc7WejAFmijNVQ9DXX4WKexztGXPq2vEgVybnUwuCeiMfet4YR0UydgcU7s9G7fb1Rdv38o60XQtmQF7hgP4/w266-h400/DSC04396.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ue-S7ues4dvocHtJf4wjhL7BKJC5Qne-chLxmTLvPkxpG0gttU3Noau_SCEhpby7F3UDzKeBWE0pKu5FbdrCba71mR-AJheajsWUnwJnJwBqROCuXj7YEdWPHgnwEHNdwJMNr7g6xSgNnbqCDi0Wf5SjSTUgInoDQENHMj69Xpqw-FBZnl2WTX2SKmA/s6000/DSC04399.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ue-S7ues4dvocHtJf4wjhL7BKJC5Qne-chLxmTLvPkxpG0gttU3Noau_SCEhpby7F3UDzKeBWE0pKu5FbdrCba71mR-AJheajsWUnwJnJwBqROCuXj7YEdWPHgnwEHNdwJMNr7g6xSgNnbqCDi0Wf5SjSTUgInoDQENHMj69Xpqw-FBZnl2WTX2SKmA/w400-h266/DSC04399.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVjJy199o9x0JXlSQvmLIMD86T7mRGM09Jf1ggBixj1ZwAN97gjikrSQGdQNZZBy-BQ2tkuNSr7_k_Dkc3kgl4ktsmdYHNouq1nXsGSzHbC6zUHZVCRxCbG1hWcC_5Iz8SfOSweOPjSJ576rbhCv_YXuME9M85pWoA_RBB7ujaxlia03F5UBSoernLdU/s6000/DSC04402.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVjJy199o9x0JXlSQvmLIMD86T7mRGM09Jf1ggBixj1ZwAN97gjikrSQGdQNZZBy-BQ2tkuNSr7_k_Dkc3kgl4ktsmdYHNouq1nXsGSzHbC6zUHZVCRxCbG1hWcC_5Iz8SfOSweOPjSJ576rbhCv_YXuME9M85pWoA_RBB7ujaxlia03F5UBSoernLdU/w400-h266/DSC04402.JPG" width="400" /></a></div><p><br /></p><p>接連出場是肥美壯碩,魚油豐厚的鰤魚,配以自製蔥醬的鰹魚,北海道生蠔juicy,帶子天婦羅連紫菜上,薄薄的黃金外衣香脆可口,裡面的帶子仍是很嫩;燒魚是虱目魚,希望我沒有聽錯吧,總之肉質細嫩多汁,英雄莫問出處了。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXM3cKxsBqOfrmpnNsqbfdDPMwuuslX8Sxi06igzywZRLA54pbM32fRaMV1KVJRUOVEAM47JADyl4CHf6FMLrj-THGhkEa2vZ0SK491fpB6p6yoE9a8YWuZOlJGfQBorj4JT284B8NAYz_daib31Amk4TrqibLux7NjWwNoG7fCeKdAm0p3cKoWTwgYo/s6000/DSC04401.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXM3cKxsBqOfrmpnNsqbfdDPMwuuslX8Sxi06igzywZRLA54pbM32fRaMV1KVJRUOVEAM47JADyl4CHf6FMLrj-THGhkEa2vZ0SK491fpB6p6yoE9a8YWuZOlJGfQBorj4JT284B8NAYz_daib31Amk4TrqibLux7NjWwNoG7fCeKdAm0p3cKoWTwgYo/w266-h400/DSC04401.JPG" width="266" /></a></div><br /><p>茶碗蒸的黑色肌膚,由黑松露給它的意義,香氣先聲奪人,質感香滑不老,松露與蒸蛋並沒有違和。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOZ_GKHtbl1i5n48Ukfu5aDS0Vv6m6VTU0AsyP4Jepe_hK-5M84cAUJlDcwFIvIaaNrIH30Oqa7Y6QKUoWC_bAWp0PuEl5Db2oeUXlMgHxXDXrzjRdpJ2e_PPcugTT5FjJ5F7wV5-tLlkWB_O5HENc58_ZjX7womp9R4EBD1jAOOYOSFof_5660sAPQM/s6000/DSC04404.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOZ_GKHtbl1i5n48Ukfu5aDS0Vv6m6VTU0AsyP4Jepe_hK-5M84cAUJlDcwFIvIaaNrIH30Oqa7Y6QKUoWC_bAWp0PuEl5Db2oeUXlMgHxXDXrzjRdpJ2e_PPcugTT5FjJ5F7wV5-tLlkWB_O5HENc58_ZjX7womp9R4EBD1jAOOYOSFof_5660sAPQM/w400-h266/DSC04404.JPG" width="400" /></a></div><br /><p>來到壽司時間,先說說舍利,飯粒煙韌,入口鬆軟不死實,味道偏酸,但未去到「雲隱」「Mori」的級別,有些人可能連這般酸度也接受不到,但對我而言就綽綽有餘。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7dp159-_GLk7w4YQYZF_kfJs4EMXNoipIJZc_A2UTidS1uhcrJ52bbOgSXtKXiJHsgPCTnqGBqAAUfpf8tuKpvXVQbmMMTomjYIaieBMGcjKF-zLH08qx6w2PXJWY2iQRtxjaly0A_Agl0ZSXX8NdCzsqjspvAWS17cG2JV9FM4zuvQMQdIVkGrSw9M/s6000/DSC04407.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7dp159-_GLk7w4YQYZF_kfJs4EMXNoipIJZc_A2UTidS1uhcrJ52bbOgSXtKXiJHsgPCTnqGBqAAUfpf8tuKpvXVQbmMMTomjYIaieBMGcjKF-zLH08qx6w2PXJWY2iQRtxjaly0A_Agl0ZSXX8NdCzsqjspvAWS17cG2JV9FM4zuvQMQdIVkGrSw9M/w400-h266/DSC04407.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPvJwcm53xYWPMoYCdOoybzWbWivKVfC2N3fhnttPNlKEKtUbjKzckj0c0Kw6Uq3vNG4eX_8p4RgY09s82HMJJQiUwHm474WnDdEUzUahzzdRvJ3DIyS8OR8cc7mQm5NYt7rsHrUeisx2wJRv3OTCTby2XKEEs8enjOYRkipGAIetPiB-tYmDiFaf27Y/s6000/DSC04409.JPG" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7AE5ANWPLGDBiAFa964KKzKmYoy47IcxlpUFD82jt4-K-3cl0hJWcnj-fXlYNmvHRxL0mP1Ygz2Gm_yBRapkRIW-Lf57wkZzkOwSxOnhA8GhjiCoDtWmaFbIU2F2kkRU9SEGRb2Q7lFWOjrsI7C1TC4fDQW0S0A-EDhyphenhyphenco3mEa0zIdQCMCryWSbBnoA/s6000/DSC04414.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7AE5ANWPLGDBiAFa964KKzKmYoy47IcxlpUFD82jt4-K-3cl0hJWcnj-fXlYNmvHRxL0mP1Ygz2Gm_yBRapkRIW-Lf57wkZzkOwSxOnhA8GhjiCoDtWmaFbIU2F2kkRU9SEGRb2Q7lFWOjrsI7C1TC4fDQW0S0A-EDhyphenhyphenco3mEa0zIdQCMCryWSbBnoA/w400-h266/DSC04414.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizA2AW32wnBlRntfzCij4scI7F4VISJLY2d0SRBE3MgCnjrf7iutWMC9aPf5HWyIh96rB257JRKf_PH4KaxekqGo2HgSsFR6nrZ7I5QGhUlGXP7JQBSuAgmmGrYo4UcL9sVwb_5_vAGyZfo4uUmKc2L92gKjxPHp8S2N51tLOUpLmMEnj5nkOF5zgohHY/s6000/DSC04416.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizA2AW32wnBlRntfzCij4scI7F4VISJLY2d0SRBE3MgCnjrf7iutWMC9aPf5HWyIh96rB257JRKf_PH4KaxekqGo2HgSsFR6nrZ7I5QGhUlGXP7JQBSuAgmmGrYo4UcL9sVwb_5_vAGyZfo4uUmKc2L92gKjxPHp8S2N51tLOUpLmMEnj5nkOF5zgohHY/w400-h266/DSC04416.JPG" width="400" /></a></div><br /><p>黃雞魚、針鯛、黑鯥、金目鯛、中拖、紅蝦等等輪住上,個人對於黑鯥的魚香與脂香,中拖的油潤感印象至深,畢竟區區二千大元的omakase,有此表現已經不錯了。</p><div><div>這時師傅問我有幾成飽,我說大約有六成。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUUGs1HtGY1xz3hNy2SBIRjlz98wyrD6G_QwZd2yJ84YKNqpdEEseLdLPJGAcyNKIM8FZr1569RlUDtp5S73Sq7wMDT_h0ANiKNNty3J3SFzmX2RsxHDQwdL7OB-hIXGlPk5p8u_uqDSizuZTioR_qDi8Ic22zQzN4aOXotZHVhQaJ7Y5G8bxAkTgKP4/s6000/DSC04418.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUUGs1HtGY1xz3hNy2SBIRjlz98wyrD6G_QwZd2yJ84YKNqpdEEseLdLPJGAcyNKIM8FZr1569RlUDtp5S73Sq7wMDT_h0ANiKNNty3J3SFzmX2RsxHDQwdL7OB-hIXGlPk5p8u_uqDSizuZTioR_qDi8Ic22zQzN4aOXotZHVhQaJ7Y5G8bxAkTgKP4/w400-h266/DSC04418.JPG" width="400" /></a></div><br /><div><br /></div><div><br /></div><div>散壽司是大多人趨之若鶩的北海道根室馬糞海膽,加上拖羅蓉,三文魚子的無敵組合,滿足感有幾大就不用多說了,份量恰到好處,太多的話反而未必吃得下。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZlzoL8HgoQ45BuXCUQMv82j4HxoSCzmxChSZ7VMnw4n2x33K6A8aIF_LLTAzrLH3OWbT7Y_VVMn3oqPUf5XyoxZsIP5tg0xefR9wKNCek0998jiTuIw5HT3VpZoTFwQG8jwqE-wxwHqegeK9js8TZlF7-X3-BfLmoV2H9HJatEVB0pNSF4yoZssOjNI/s6000/DSC04427.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZlzoL8HgoQ45BuXCUQMv82j4HxoSCzmxChSZ7VMnw4n2x33K6A8aIF_LLTAzrLH3OWbT7Y_VVMn3oqPUf5XyoxZsIP5tg0xefR9wKNCek0998jiTuIw5HT3VpZoTFwQG8jwqE-wxwHqegeK9js8TZlF7-X3-BfLmoV2H9HJatEVB0pNSF4yoZssOjNI/w400-h266/DSC04427.JPG" width="400" /></a></div><br /><div><br /></div><div><br /></div><div>鮑魚一件沒有其他,若有小小的壽司飯加鮑魚醬佐之,感覺不會如此太寡。</div><div><br /></div><div>師傅又問:「之後還會不會去吃東西?」</div><div><br /></div><div>我答沒有,因為第二日大清早要去機場,極其量到旅館附近的酒吧飲杯酒,宵夜就免了。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwE9BfydjqEujmamP4v6hid7XxnQQxqzYS2sFFwX1daDlxg4TspTUrDmo0uuZXkn25Uhh-avhiDaG9A2JZwo0SCp-cw1aF-YvlgnWZAu5PHbkTmew74BMvZTCWp4JoMHHuLnqn8SXWGh5N2WcQL0TAAZXDn-NaciMU3Q0iIkasEHN1e26RkHSRi7ec6s/s6000/DSC04429.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwE9BfydjqEujmamP4v6hid7XxnQQxqzYS2sFFwX1daDlxg4TspTUrDmo0uuZXkn25Uhh-avhiDaG9A2JZwo0SCp-cw1aF-YvlgnWZAu5PHbkTmew74BMvZTCWp4JoMHHuLnqn8SXWGh5N2WcQL0TAAZXDn-NaciMU3Q0iIkasEHN1e26RkHSRi7ec6s/w400-h266/DSC04429.JPG" width="400" /></a></div><br /><div><br /></div><div>臨尾的一記重擊:拖羅卷,吃罷,十成飽了。</div></div><div><br /></div><div><div>坐我旁邊轉角位的三位女生,與我一樣黃昏六點入座,都是吃一樣的$2000,因為要預先安排食材,所以臨時不能加碼,聽到其中一人,即時訂定枱下次再來。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3yJr1pJNMzUm-4G7uS6-6wliqjwk_amjehvTLgDhArLIfZLbdfXdAxoDls5nUq9Eal1eodHBra_68IedE3whYQkQphJt4eplAEiG07wZWukumQ51zycJaAjoTbrREeT0_kSEvFja0bbwqWJMlDRN9O34kNL4N6knb6FbvH5oWHOz3ALdXYXqoqSkI58/s6000/DSC04421.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3yJr1pJNMzUm-4G7uS6-6wliqjwk_amjehvTLgDhArLIfZLbdfXdAxoDls5nUq9Eal1eodHBra_68IedE3whYQkQphJt4eplAEiG07wZWukumQ51zycJaAjoTbrREeT0_kSEvFja0bbwqWJMlDRN9O34kNL4N6knb6FbvH5oWHOz3ALdXYXqoqSkI58/w400-h266/DSC04421.JPG" width="400" /></a></div><br /><div><br /></div><div>我這般外來過客,幾時再訪台北仍未定,但這間經濟實惠的Omakase,一定會再來,到時要付多一張大鈔,帶定氣酒/清酒上門,當然希望帶多個朋友,與我一起飲杯。</div></div><div><br /></div><div><div>禾鮨:台北市松山區興安街214號1樓</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div><div><br /></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-14051830562414341002023-12-16T12:15:00.003+08:002023-12-16T12:22:50.317+08:00台北:西門町通宵牛肉麵戰場@小吳牛肉麵<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDswjn-ewsdabuSM92W2Z0EpIxzl3mZM-062_ATIXL8QYBJefqTsU3T0FL1e2dFad3lZgCpacEAAC1Tb9sU6ZiBtQceHMBFgMpWR0QVOJb1CzcWLMYONukNN3IIA23fRQTCVNpBvizOmtIXtmf-ma1RRhYq5ghITun1ikEmznDfQutqJXOg0TaVjiBnM/s4032/IMG_3930.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDswjn-ewsdabuSM92W2Z0EpIxzl3mZM-062_ATIXL8QYBJefqTsU3T0FL1e2dFad3lZgCpacEAAC1Tb9sU6ZiBtQceHMBFgMpWR0QVOJb1CzcWLMYONukNN3IIA23fRQTCVNpBvizOmtIXtmf-ma1RRhYq5ghITun1ikEmznDfQutqJXOg0TaVjiBnM/w400-h300/IMG_3930.HEIC" width="400" /></a></div><br /><p>西門町,差不多是每次去台北必到之地,總會有些原因要來,可能是要買東西,可能是要去覓食,可能是純粹漫無目的地逛,像去旺角,倫敦Piccadilly一樣。</p><p>幾年前的大清早,回港之前,也要吃碗牛肉麵。</p><p>又有一次深宵到達台北,首先是吃碗牛肉麵,然後才到旅館。</p><p>洛陽街一帶是牛肉麵的戰場,特色是價錢便宜,廿四小時營業,昔日的「建宏」舊址,現已變成「采宏」,而前者亦已在同一條街再戰江湖;另一間「富宏」就安份守己,對上一次到訪是差不多四年前。</p><p>亦是我對上一次去台北。</p><p>今次重遊此地,就試試建宏2.0隔離的「小吳牛肉麵」。<span></span></p><a name='more'></a><p></p><p>晚上九點左右,簡陋的麵店坐滿人,食客見到有人離座,店員未及翻枱便坐下,牛肉麵一碗由$100起,當然是台幣,以今日的物價來說,我不知道台北人的想法如何,但我就覺得很便宜了。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pwf1MaJoqfZMoXytHP8pbFXnZlfmYdNKGgcoPc4-9S_iTo5pCKJfnvQSoZFdH-WHgOo5oXb3oUte0NIUlXVvE2NdyQgYHKwzz1I7xqjPaakgTmzQiDSuOvuEcaZ32bgx_s9YXh5CKU0X39G3RXkWsNG3edjaNETgr8zSE92OxYkIIMjORO1rJWlHtDE/s6000/DSC04348.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pwf1MaJoqfZMoXytHP8pbFXnZlfmYdNKGgcoPc4-9S_iTo5pCKJfnvQSoZFdH-WHgOo5oXb3oUte0NIUlXVvE2NdyQgYHKwzz1I7xqjPaakgTmzQiDSuOvuEcaZ32bgx_s9YXh5CKU0X39G3RXkWsNG3edjaNETgr8zSE92OxYkIIMjORO1rJWlHtDE/w400-h266/DSC04348.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUTcyfF4M0ZTsIcf0WJlndxJilIVVGQqaPYA4cGo_m3oP0mLSUn-qyNg0FPvIq6SqIM8xwDSa_JkcMoYExeqH7Y-k9KJKg9NsU9aT8F7bxY-vzXmelRxUR4gw0RFlAL985cu77Iv2Xlc80f0KsYyWJXPlrHWhk6IJUheorFWc4aSZMirpCgOr0Fu8BQY/s6000/DSC04350.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUTcyfF4M0ZTsIcf0WJlndxJilIVVGQqaPYA4cGo_m3oP0mLSUn-qyNg0FPvIq6SqIM8xwDSa_JkcMoYExeqH7Y-k9KJKg9NsU9aT8F7bxY-vzXmelRxUR4gw0RFlAL985cu77Iv2Xlc80f0KsYyWJXPlrHWhk6IJUheorFWc4aSZMirpCgOr0Fu8BQY/w400-h266/DSC04350.JPG" width="400" /></a></div><br /><p>中份量的牛肉麵,$110,自取兩碟小菜,各$25。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0Cm3E3On0WIimVoS99Y5KMRAgQ11oHaZxMdAiKmGjIJMGXtK69WjyfFUaZcAynykxcUuyYmrGmTGx0u-rlGReyqFWckrvdC1ANjux09Gm6c5_v06AkGf8Q7ZXEarD2oj213sibabQbilMia9RCSoSEECJkpRlN0nOqX8TIBdY4ZxAp4JiyZjvcFQWRc/s6000/DSC04347.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0Cm3E3On0WIimVoS99Y5KMRAgQ11oHaZxMdAiKmGjIJMGXtK69WjyfFUaZcAynykxcUuyYmrGmTGx0u-rlGReyqFWckrvdC1ANjux09Gm6c5_v06AkGf8Q7ZXEarD2oj213sibabQbilMia9RCSoSEECJkpRlN0nOqX8TIBdY4ZxAp4JiyZjvcFQWRc/w400-h266/DSC04347.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QB964Dpm-xbGgfpSHbLmESisM__b8OHnp2IAuOa6MFuEaXlGBzcl-3vcpUMBdnTEyz_hPJGlJQYbqQdyL-t7rcQj59Sp3PrZfz2qDkI1sCKtVmS_brVi7YfrCfmohjuJXgOHNCvSltzrXcpgt7HsuvDBVIyd7FLq2BOokV06-1Nr-9hgU_kRL6B4zNo/s6000/DSC04357.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QB964Dpm-xbGgfpSHbLmESisM__b8OHnp2IAuOa6MFuEaXlGBzcl-3vcpUMBdnTEyz_hPJGlJQYbqQdyL-t7rcQj59Sp3PrZfz2qDkI1sCKtVmS_brVi7YfrCfmohjuJXgOHNCvSltzrXcpgt7HsuvDBVIyd7FLq2BOokV06-1Nr-9hgU_kRL6B4zNo/w400-h266/DSC04357.JPG" width="400" /></a></div><br /><p>枱上面有兩款牛油,有辣有不辣,酸菜無限添加,我經常抱怨在香港吃台灣牛肉麵,以上幾點細節位,是很難移植過來,總之想吃就一定要飛去台灣,疫情期間插翼難飛,想起都流口水,現在已經回復一年飛五次的節奏,再不用牽腸掛肚,要飛真的不難,在乎你有沒有時間,儲里數還容易過儲錢,嘻嘻。</p><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfvqZ42nwnygVXeznak00h1EDWc_9-Hcj6f8OsbC87NlmTdMvuCYJ-GRwMus7u1GqbVa5lSS4g6yodQp5rewOii8eKfJY-BBzOpy3cvv59uCrZgxd0iWBRHIWLl6X-ETFrfia7uFi10ZXPFATeHO9BgC6LQa_mFsNMwdPqA4ZGiILAQnAO09jBwDROdE/s6000/DSC04355.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfvqZ42nwnygVXeznak00h1EDWc_9-Hcj6f8OsbC87NlmTdMvuCYJ-GRwMus7u1GqbVa5lSS4g6yodQp5rewOii8eKfJY-BBzOpy3cvv59uCrZgxd0iWBRHIWLl6X-ETFrfia7uFi10ZXPFATeHO9BgC6LQa_mFsNMwdPqA4ZGiILAQnAO09jBwDROdE/w266-h400/DSC04355.JPG" width="266" /></a></div><br /><div><br /></div><div>深不見底的牛肉湯,面頭數塊豪邁的牛肉,有些連著一點點筋位,蔥花灑在上面,呈扁身的雪白麵條,份量可不少,這就是洛陽街通宵牛肉麵,俗擱大碗的風格。</div></div><div><br /></div><div><div>顏色深但不代表重口味,其湯底是簡潔清新,還有點藥材風味,麵條爽滑不模糊,條理分明,牛肉質感實在但不硬崩崩,與筋相連的部位,更帶點爽脆。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5RKWFBmLOcVpOsonVeb1Mtp6yZM0CBJjMP_si2CxNMNCkr18Q0PAegsUb0LdXnvMrqD2THqQX6uWKifA5DV7aTdo_QGqd61osc2odNLiCSs1Kc6ZJmyRQqPUW5u9rdpQxfiHq4-azdE8MYJJOca78adUis06Fqm6caY0RsRu2uxcmGKM1gcjT_BO2N8/s4032/IMG_3927.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5RKWFBmLOcVpOsonVeb1Mtp6yZM0CBJjMP_si2CxNMNCkr18Q0PAegsUb0LdXnvMrqD2THqQX6uWKifA5DV7aTdo_QGqd61osc2odNLiCSs1Kc6ZJmyRQqPUW5u9rdpQxfiHq4-azdE8MYJJOca78adUis06Fqm6caY0RsRu2uxcmGKM1gcjT_BO2N8/w300-h400/IMG_3927.HEIC" width="300" /></a></div><br /><div><br /></div><div><br /></div><div>先喝原味,才下兩款牛油、酸菜,辣與不辣的雙重夾擊,整碗牛肉麵變得更濃郁惹味,酸菜爽甜亦生色不少。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjo52q7ZwTp-NiUnshGrQ2VE7eAVQwBjZEb8FdzbHp-yPObVXbBJsKmbvolxqRYRHKnj8db3EaKSQmdckBpa3DsxKl_YA4ypnQlq3MovHv8v3oUOhfUI0j6kEg42sYjg9huJl8tN8gfEjuxz_7W307g4IKsGBMZjVCXIGP4-MkQJju6P5l8UnOfSnqxI/s6000/DSC04352.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjo52q7ZwTp-NiUnshGrQ2VE7eAVQwBjZEb8FdzbHp-yPObVXbBJsKmbvolxqRYRHKnj8db3EaKSQmdckBpa3DsxKl_YA4ypnQlq3MovHv8v3oUOhfUI0j6kEg42sYjg9huJl8tN8gfEjuxz_7W307g4IKsGBMZjVCXIGP4-MkQJju6P5l8UnOfSnqxI/w400-h266/DSC04352.JPG" width="400" /></a></div><br /><div><br /></div><div>很多人也會以生蒜頭來伴牛肉麵,撕去外皮,原隻蒜頭連牛肉一同入口,肉香與辛辣,再加上湯汁牛油,就算事後吃到口臭也在所不計。</div></div><div><br /></div><div><div>大件夾抵食(當然好食),香港人應該這樣地說,甚麼CP值/性價比高的形容詞,請留給台灣/大陸人用。</div></div><div><br /></div><div><div>小吳牛肉麵:台北市萬華區洛陽街45-11號</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-68269837362425029132023-12-14T12:10:00.004+08:002023-12-14T12:19:22.011+08:00岡山一番店:再會二郎<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPj_7ZIIWp6fP9q15seLGNAzq_xZQibMsRcQcwn0LDQuUO3jq9XsNkRK24AlvxgwTTl2ScdfawKPPy0Ut2RZmT4Y9KgMteQxkGvCGoYk0J8bzpZXfskAKHvx9SnVm7A2gEOax0O0B4q3UZYlw-6wV0g2eATJe0Zpq6mHSM3qz3YVM4a7wVB7KhGL2VPEM/s4032/IMG_3367.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPj_7ZIIWp6fP9q15seLGNAzq_xZQibMsRcQcwn0LDQuUO3jq9XsNkRK24AlvxgwTTl2ScdfawKPPy0Ut2RZmT4Y9KgMteQxkGvCGoYk0J8bzpZXfskAKHvx9SnVm7A2gEOax0O0B4q3UZYlw-6wV0g2eATJe0Zpq6mHSM3qz3YVM4a7wVB7KhGL2VPEM/w400-h300/IMG_3367.HEIC" width="400" /></a></div><br /><p><br /></p><p>自從深水埗「混亂拉麵」結業之後,大堆頭的二朗系拉麵,幾近在香港絕跡,年前曾經到過女人街的「一生懸麵」,試過其名古屋二郎系拉麵,根本不是那一回事。</p><p>雖然它並不是甚麼絕世美味,在某些人眼中或是粗支大葉的劣食,但是久不久來一碗包含大量芽菜,背脂,超濃口味的拉麵,的確是甚為痛快的一回事,我不會用「治癒」這兩個字,來形容食物撫慰人心的感覺,如果說是comfort food就差不多。</p><p>樂富商場有間在日本開過來的「岡山一番店」,正是打著二郎拉麵旗號,上個月有日要到附近辦點事,順便拜會一下,吃碗拉麵。<span></span></p><a name='more'></a><p></p><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43SH0cX6a96pJM5qmHs94sAm3N-M_I0QAA5A5ktpPQOtzpCv9X3jHUZ3VBHz85-mWBS5tERRnUgfu8qNy7xb99vMCh9BXQqJWgDhBhUkxbyXE3TfJJyw1hrl4FQ1V1UawcluI8CmLtLxgC8Gb3RwLXIhhB6rkkArLWn86Rm5dRIHJI5JDqdcl6PXTgu4/s6000/DSC04259.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43SH0cX6a96pJM5qmHs94sAm3N-M_I0QAA5A5ktpPQOtzpCv9X3jHUZ3VBHz85-mWBS5tERRnUgfu8qNy7xb99vMCh9BXQqJWgDhBhUkxbyXE3TfJJyw1hrl4FQ1V1UawcluI8CmLtLxgC8Gb3RwLXIhhB6rkkArLWn86Rm5dRIHJI5JDqdcl6PXTgu4/w400-h266/DSC04259.JPG" width="400" /></a></div><br /><div><br /></div><div>早上十一點半開門營業,我算是當日頭五位客人,看過有些朋友在社交網站分享的評價,去到黃金時段需要排隊等位。</div><div><br /></div><div>拉麵有五款,岡山一番拉麵與半熟玉子拉麵的分別,就是後者多隻味玉,份量有四個等級:小盛150g、中盛200g、大盛300g、特盛450g。</div><div><br /></div><div>價錢亦很實惠(當然在香港而言,沒可能與日本比較吧),我選擇半熟玉子拉麵大盛,$77一碗。</div><div><br /></div><div>芽菜要夠四倍,湯底要幾濃有幾濃,蒜蓉要幾多有幾多,如果嫌太鹹,吃甚麼二郎拉麵?</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGx518vtZSsx2E2hFr_KLl-bFuPOJ96guNqGChSuAdknesznKZ2fQvREeHuHnm1OffJ8Dy1V4pXBbGBSsiM6T75duL3Duw7QDRokbq5iTiKzw6okQWvc15bHmt9a48dvVNOJtjoM8D5yixmRcGGXABBw5ZsozvCbp0FnhDk-PQGVic3LtDIYh0KzHJ6a0/s6000/DSC04261.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGx518vtZSsx2E2hFr_KLl-bFuPOJ96guNqGChSuAdknesznKZ2fQvREeHuHnm1OffJ8Dy1V4pXBbGBSsiM6T75duL3Duw7QDRokbq5iTiKzw6okQWvc15bHmt9a48dvVNOJtjoM8D5yixmRcGGXABBw5ZsozvCbp0FnhDk-PQGVic3LtDIYh0KzHJ6a0/w266-h400/DSC04261.JPG" width="266" /></a></div><br /><div><br /></div><div><br /></div><div>一大座芽菜山,移到我面前,兩塊叉燒,粗身的麵條,蒜蓉加椰菜,眼見應該不只300g,對於胃口不大者,小盛或已足夠。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3IBQijEY75odx34kqTZr3ynXLYXn7RPdIV6bNvMjTdejLs1oWE6tKLEHSKFvsbgcX2NSyt1V2d6ByJHk-pv-XsXCRShG7YagA0L7V6Psyh2F_rHb4t4EeezB0MrmiZR_rz-5TLK0D7gndCIb6SIGp69nIQ5VGns49ZZVGUI6KBE0s0XhSwWEZiSEisk/s6000/DSC04266.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3IBQijEY75odx34kqTZr3ynXLYXn7RPdIV6bNvMjTdejLs1oWE6tKLEHSKFvsbgcX2NSyt1V2d6ByJHk-pv-XsXCRShG7YagA0L7V6Psyh2F_rHb4t4EeezB0MrmiZR_rz-5TLK0D7gndCIb6SIGp69nIQ5VGns49ZZVGUI6KBE0s0XhSwWEZiSEisk/w266-h400/DSC04266.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7oSXegvxjqF7t3ZoG_yroaK4g-Ef4Qw_63OeDjvnIkINjFPcISk3XvKunN8aRTWFcr5A7Hai54sBEJDypYiLqk5za_ThNfoq675PMAvfCjA52L0g7pW1IgHuOZnv9TbtddCVfedy2ZjQTlyEFUsFVyLV5MkrMGcgoGILosSaSU8hKhHXJpPcJpmcoj8/s6000/DSC04269.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7oSXegvxjqF7t3ZoG_yroaK4g-Ef4Qw_63OeDjvnIkINjFPcISk3XvKunN8aRTWFcr5A7Hai54sBEJDypYiLqk5za_ThNfoq675PMAvfCjA52L0g7pW1IgHuOZnv9TbtddCVfedy2ZjQTlyEFUsFVyLV5MkrMGcgoGILosSaSU8hKhHXJpPcJpmcoj8/w266-h400/DSC04269.JPG" width="266" /></a></div><br /><div><br /></div><div><br /></div><div>將蒜蓉,芽菜與湯底拌勻,先吃麵條,很實在,彈牙有嚼勁,掛湯力强,叉燒的內涵與外表一樣粗豪,肉味不太強。</div><div><br /></div><div>湯底是戲肉,香滑但沒有想像中的濃,油份亦不太強,芽菜爽甜可口,連同生蒜在湯內混合之後,既有蒜香的辛辣與芽菜的甜,對於平時吃得不太重味,但偶然抱著獵奇心態去品嚐,理應會接受。</div><div><br /></div><div>沒有大大粒背脂,又真的欠缺一點點。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyII21W8YAZICI-tFNnMdeX-L_dEMRFbeqMaIy8itZZ8ohtfIYDEtIlyq2eDx-SEd6Ssh70eC4z6OCbGuLr5uMRSSLCGhihdzRVSqBPNWjLQX97KJ00L-AlzbwT7N7S2wbZ7wPb6rd6Yi7bWYC0RUsVlPq8vm7-rwi1djxtMdki_zB992sGDWA_XOrS8/s6000/DSC04270.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyII21W8YAZICI-tFNnMdeX-L_dEMRFbeqMaIy8itZZ8ohtfIYDEtIlyq2eDx-SEd6Ssh70eC4z6OCbGuLr5uMRSSLCGhihdzRVSqBPNWjLQX97KJ00L-AlzbwT7N7S2wbZ7wPb6rd6Yi7bWYC0RUsVlPq8vm7-rwi1djxtMdki_zB992sGDWA_XOrS8/w400-h266/DSC04270.JPG" width="400" /></a></div><br /><div><br /></div><div>無論如何,我最後也能吃罷整碗麵,一滴湯汁不剩。</div></div><div><br /></div><div>飽肚是肯定,心靈上卻到喉唔到肺,來年的飛行計劃,日本依然不是我首選(始終都是歐洲,只有三日的話我選擇去台灣泰國之類),幾時可以堂堂正正在當地吃碗二郎系拉麵,仍是未知之數。</div><div><br /></div><div><br /></div><div><div>岡山一番店:樂富聯合道198號樂富廣場A區地下L224-L225號舖</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-38504746538374862492023-12-06T11:36:00.004+08:002023-12-06T11:41:59.527+08:00健康食品拉麵:十年後再來<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqT1u8VR-D7oYi6gReK_QHC9rG9fSGM2dii50oQf42r16D0M_aZpmYsQNMwa9Vckuc598ibWXVYuP7uIY_tN1sJDvfAUE48ezxmBSH9HAd1V_RVW0_mhQzTAMUJqFdRVXOqctFT7FAXPswiBEUYJUvMXGhBGCrhhCm5FA9rmGy23A885hx62X4-U_ecE/s4032/IMG_3612.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqT1u8VR-D7oYi6gReK_QHC9rG9fSGM2dii50oQf42r16D0M_aZpmYsQNMwa9Vckuc598ibWXVYuP7uIY_tN1sJDvfAUE48ezxmBSH9HAd1V_RVW0_mhQzTAMUJqFdRVXOqctFT7FAXPswiBEUYJUvMXGhBGCrhhCm5FA9rmGy23A885hx62X4-U_ecE/w400-h300/IMG_3612.HEIC" width="400" /></a></div><br /><p>人稱中環「為食街」,士丹利街盡頭的大牌檔地帶,以前在附近上班的時候,「威記」的有味粥加炸両,「裕興」的無敵餐蛋治,是我久不久會來的地方。</p><p>現在這兩個名字,已經成為歷史了。</p><p>十年前去過「健康食品拉麵」,本身拉麵並非甚麼健康之物,特別標榜這兩個字,當然就覺得挺有趣,吃罷覺得還不錯。<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYM9byHbGdIUlbswsLo2JylFrhbui3nbuz8cNIyKccKpVmLDpO9HlaznhwBDbPokasELS-Q7trTz_RzgNHXKOaUtcRMpOSIwFyH0is09s3O9ibTDjTTCMIOCeXt3fTA_dAHhdvhNrlGVFeZ_OecUeK9nIxCo1kVa0pPsJ3PJGYc6zBJmJ8SZyIo2jBS8U/s4032/IMG_5574.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYM9byHbGdIUlbswsLo2JylFrhbui3nbuz8cNIyKccKpVmLDpO9HlaznhwBDbPokasELS-Q7trTz_RzgNHXKOaUtcRMpOSIwFyH0is09s3O9ibTDjTTCMIOCeXt3fTA_dAHhdvhNrlGVFeZ_OecUeK9nIxCo1kVa0pPsJ3PJGYc6zBJmJ8SZyIo2jBS8U/w400-h300/IMG_5574.HEIC" width="400" /></a></div><br /><p>重遊舊地,社會氣氛與我的心態與十年前相差甚遠,但是這間在為食街的日本料理,門面依舊,至於師傅是否仍是同一人,那就不得而知了。</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2CrCXYD4uUgg-klMHSUoYwizVSiR6oTHEKSoiQjfYg43xSSM72-GyHaSmrTvmHXUAr7_SPvOu-v4EYaTDcWauCSTdLQBu6JdJf-FIfonivRaSCpPFKEYRfIxmqiVf1OTSGw52IQhhOPWjkmjlfJWO5v1BBuKg-qXVhOPXoNBSbhieqq45FlUefURFjA/s4032/IMG_5577.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2CrCXYD4uUgg-klMHSUoYwizVSiR6oTHEKSoiQjfYg43xSSM72-GyHaSmrTvmHXUAr7_SPvOu-v4EYaTDcWauCSTdLQBu6JdJf-FIfonivRaSCpPFKEYRfIxmqiVf1OTSGw52IQhhOPWjkmjlfJWO5v1BBuKg-qXVhOPXoNBSbhieqq45FlUefURFjA/w300-h400/IMG_5577.HEIC" width="300" /></a></div><br /><p>坐下第一件事,就是點杯店方自家釀製的梅酒。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8I8bSoZ3INy5HfLcmmn5yFq57VynbSi-4PhuFkSjz6GWKIomIeZdKbNgnHdqRAxzSZRxO_VZtJ-cx0ojkQhGLQ5QtsEOXWA1WIKjSOiwJQtzuud65WXJQ1j8xrhtmRoQglch0WHMIUyn8dI4s7Cgb8CCkN1cvuADXKjMvbcnL8wYy0k26tmzMa1jaUc/s4032/IMG_5578.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8I8bSoZ3INy5HfLcmmn5yFq57VynbSi-4PhuFkSjz6GWKIomIeZdKbNgnHdqRAxzSZRxO_VZtJ-cx0ojkQhGLQ5QtsEOXWA1WIKjSOiwJQtzuud65WXJQ1j8xrhtmRoQglch0WHMIUyn8dI4s7Cgb8CCkN1cvuADXKjMvbcnL8wYy0k26tmzMa1jaUc/w300-h400/IMG_5578.HEIC" width="300" /></a></div><br /><p>當晚拉麵售罄,退求其次來個野菜天婦羅烏冬,雖然並非傳統的天婦羅店,但是一樣做得有板有眼,香脆不過於油淋淋,裡面的野菜仍然保持水份,烏冬爽滑湯底清鮮,算是不錯了。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aRUf_iwwSyyMflBn0AK4iEslfPG1AIpleJj8y2_Uwdz2ceeIkirmxABUbGhVS54Gc1G6xGS7SMak9hmhkmU0y4BGHtu1mXRmmKVFdzGeaua5QNtg-nbXspArbpqEHtmF1-88zEyLE9_K2Gf7mjHk5NxgeeRLWZhhJdVzV-8pJSDQSn0V3Tb8QqKhNAA/s4032/IMG_5582.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aRUf_iwwSyyMflBn0AK4iEslfPG1AIpleJj8y2_Uwdz2ceeIkirmxABUbGhVS54Gc1G6xGS7SMak9hmhkmU0y4BGHtu1mXRmmKVFdzGeaua5QNtg-nbXspArbpqEHtmF1-88zEyLE9_K2Gf7mjHk5NxgeeRLWZhhJdVzV-8pJSDQSn0V3Tb8QqKhNAA/w300-h400/IMG_5582.HEIC" width="300" /></a></div><br /><p>除了拉麵烏冬咖喱飯,也有各式串燒,心血來潮想吃燒鳥,醬汁濃甜但沒有過於搶鏡,仍感受到雞肝的野性。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnXH3kVx3HUL5cZNSN95GncSSnBQ-rfoLyTD7tKvdN71PpN-hIuEbRuat1Oxlxel9sNNoUoJt_4je82creIsmNC1RQ_vsGoIbcZ3V6rRugKkPtObGKF5kqW6zmlME1qhQCbKv5YI6K5k9gNSwAwkHySqxiHtVzaFOmnhbovq_w8cwA3Bx8ez908rRcfA/s4032/IMG_3610.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnXH3kVx3HUL5cZNSN95GncSSnBQ-rfoLyTD7tKvdN71PpN-hIuEbRuat1Oxlxel9sNNoUoJt_4je82creIsmNC1RQ_vsGoIbcZ3V6rRugKkPtObGKF5kqW6zmlME1qhQCbKv5YI6K5k9gNSwAwkHySqxiHtVzaFOmnhbovq_w8cwA3Bx8ez908rRcfA/w300-h400/IMG_3610.HEIC" width="300" /></a></div><br /><p>隔了數個月後又來,從中環音樂節行過來晚飯,中間有兩小時空檔,可以去遠一點,這次收復上次吃不到拉麵的失地,豚骨拉麵加溏心蛋,記得十年前賣$78,今日賣$83,只是加了$5。</p><p>湯底不算太過濃,是容易入口的級別,香滑有豚骨香,沒有膻味,叉燒兩塊,肉質略為粗獷,半熟玉子尚算入味,麵條應硬則硬,加多幾條菠菜襯托頓時有「營」,整體表現四平八穩,在中環收這個價錢,今時今日算合理有餘了。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77RibUBSfuADC3bEPovASdvDaJO-x5RhiKbtUHim_FqAIla9vbCYZDKBY5sA1hObM3NsyoYHyZMJxhykhKY-lQ5NSmgPy3X0NbaLVfsDAb45JXcaI2Ye7R0CW9aZ7Skf4fYeLm2UvvA58m1LELnml8Sn5vfc-O2T8H1BcOrBa0j0zCxMAQp_NaNGuDkY/s4032/IMG_3609.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77RibUBSfuADC3bEPovASdvDaJO-x5RhiKbtUHim_FqAIla9vbCYZDKBY5sA1hObM3NsyoYHyZMJxhykhKY-lQ5NSmgPy3X0NbaLVfsDAb45JXcaI2Ye7R0CW9aZ7Skf4fYeLm2UvvA58m1LELnml8Sn5vfc-O2T8H1BcOrBa0j0zCxMAQp_NaNGuDkY/w300-h400/IMG_3609.HEIC" width="300" /></a></div><br /><p><br /></p><p>沒有冰水提供,索性飲啤酒,$30一小杯三得利生啤,回到中環海邊,又再飲過,不過飲Brewdog。</p><p>門外貼上外賣自取的告示,炒麵的價錢很便宜,再看看條為食街不復以前的熱鬧,只慨嘆一聲生意難做。</p><p>這是現在香港飲食業的宿命。</p><p>健康食品拉麵:中環威靈頓街97號威利大廈地下B,C,D號舖</p><p>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></p>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0tag:blogger.com,1999:blog-5142943674199067483.post-57379393696687851372023-11-24T13:17:00.004+08:002023-11-24T13:18:56.587+08:00高雄:酒在鴨肉前@侯記鴨肉飯<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDUqi9CLmRqbfEfXGWJFFbhZsdNIu6pIk16Y2ecZgExVOJyT1VF21uGvf-w_P3Xc9dOO0llB6VgkReja3IeeTRnQjp7IJwEUONu7jRj35aUiUU48nP6G-0N_3K97x_E3MWVRI9xEAxd3JVeKi0VQQE3st1f-55O-K0vRyPwOHVmqEBs0UDBD-Ub9jMSg/s4032/IMG_2468.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDUqi9CLmRqbfEfXGWJFFbhZsdNIu6pIk16Y2ecZgExVOJyT1VF21uGvf-w_P3Xc9dOO0llB6VgkReja3IeeTRnQjp7IJwEUONu7jRj35aUiUU48nP6G-0N_3K97x_E3MWVRI9xEAxd3JVeKi0VQQE3st1f-55O-K0vRyPwOHVmqEBs0UDBD-Ub9jMSg/w400-h300/IMG_2468.HEIC" width="400" /></a></div><br /><p>第一晚在高雄,友人仍未到埗,自己獨食獨飲,已經計劃飯後到「醉俠」飲威士忌,為第二日的酒展壯行色。</p><p>在下榻旅館數百米之遙,有間受到米芝蓮推介的食店,出發前早放進我的飲食名單裡面,黃昏六點已入黑,「侯記鴨肉飯」門外正在聚集不少等候外賣的食客。<span></span></p><a name='more'></a><p></p><p>堂食差不多全滿,剛好有人離座,我才不用等位。</p><p>枱頭一看,見到高雄陳市長增送的花籃,恭喜該店得到米芝蓮推介,真的大陣仗,相信不是甚麼死亡之吻吧。</p><div><div>一個人只得一個胃,鴨肉飯或當歸鴨麵線?請不要說甚麼小朋友才會選擇,why not both這些說話,在這情景就只能二選一。</div><div><br /></div><div>最後我要麵線。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzClpm0NrBQzqMKza7YB3WMsa-4dRzZKaXywfSIixL_JqrZHIxgUrcZAduK8z1Yx_fF77VWsTOK1inezuKJ2gow7E-EAa5erHkUqEcy-Rn8CVNMyYsyNxFgsYRpUJUYn54LRcGDebWbsUG1NbHW4ISm7_60Rtp6X4vrO_8TWoiZ-IuGdt4axK3FJblnMo/s6000/DSC03828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzClpm0NrBQzqMKza7YB3WMsa-4dRzZKaXywfSIixL_JqrZHIxgUrcZAduK8z1Yx_fF77VWsTOK1inezuKJ2gow7E-EAa5erHkUqEcy-Rn8CVNMyYsyNxFgsYRpUJUYn54LRcGDebWbsUG1NbHW4ISm7_60Rtp6X4vrO_8TWoiZ-IuGdt4axK3FJblnMo/w266-h400/DSC03828.JPG" width="266" /></a></div><br /><div><br /></div><div>藥材風味濃厚香醇,但未去到飲苦茶的級別,大約較平時吃慣的馬來西亞肉骨茶濃一點,由頭到尾渾身是勁,幼身麵條質感爽,但本身沒有甚麼味道,鴨髀入口軟淋,一絲絲細嫩鴨肉,不經意散發出猶如煙燻香氣,當我吃第一口,就知我選擇沒錯。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWMIe0Uc64ZCUSjnz8kghbet7INO8ki6eqvBC08My99ucy4wEY6DB236dOBfEAF2h63Xtw2hEGIU0SKTKdGjmeC7Qn0OdNtOfBS90ILQ3WsFGDpd2U3DjZHBA2-1ZnsS2Qbe92Qa85o9dour0EcN4coo6643xoIGDkBEn9gNodK_ZF5JAHMuUEH8BAss/s6000/DSC03824.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWMIe0Uc64ZCUSjnz8kghbet7INO8ki6eqvBC08My99ucy4wEY6DB236dOBfEAF2h63Xtw2hEGIU0SKTKdGjmeC7Qn0OdNtOfBS90ILQ3WsFGDpd2U3DjZHBA2-1ZnsS2Qbe92Qa85o9dour0EcN4coo6643xoIGDkBEn9gNodK_ZF5JAHMuUEH8BAss/w400-h266/DSC03824.JPG" width="400" /></a></div><br /><div><br /></div><div>另外點了兩款小吃,米血糕徒具煙韌,淡而無味,淋上鴨油也無補於事,幸好還有醬油膏這位老朋友,無奈地後者成為了主角,像我有時吃炒粉麵,余均益大過主人婆一樣道理。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYuErlU2108U3mqU5YDYdxNGIu4Bk9av2h3BzmZ5_JvClvWeF0xKlZqVPF9__mxDuPN-mhCLosuQzQ1blYW_7IzDHTJYfsEE3YZ-N0mfbqMXVI2vT5JpmDSZNq3dgQbCsmyUroCuRAWwtydl0Q8BBt-Delqo-6pL1pevYJeEGpL9fH53TxwRSV_0ScX4/s6000/DSC03829.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYuErlU2108U3mqU5YDYdxNGIu4Bk9av2h3BzmZ5_JvClvWeF0xKlZqVPF9__mxDuPN-mhCLosuQzQ1blYW_7IzDHTJYfsEE3YZ-N0mfbqMXVI2vT5JpmDSZNq3dgQbCsmyUroCuRAWwtydl0Q8BBt-Delqo-6pL1pevYJeEGpL9fH53TxwRSV_0ScX4/w400-h266/DSC03829.JPG" width="400" /></a></div><br /><div><br /></div><div>下水湯走湯,鴨內臟一碟過,鴨肝的味道最突出,甘香粉嫩,鴨心,鴨腎就純粹貪口爽,需要沾些醬油同吃。</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXVtlam-dm84lQBFnOYwsWMQ3O579Zz7Y7KqZdrJOptjPRSroahjkCyjUFRvmQ_OZajPBGs2U8wFkmXqgfjOmE0tlM1ZBAFZrsGaYZJ95qKBMVZZmxnp3A62BZEfFvIWufwm4n0e0QhG1WQxGckMw4C9O4oHJtntCXYEwVksU6zre9h5G-IeKAANh8sE/s6000/DSC03832.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXVtlam-dm84lQBFnOYwsWMQ3O579Zz7Y7KqZdrJOptjPRSroahjkCyjUFRvmQ_OZajPBGs2U8wFkmXqgfjOmE0tlM1ZBAFZrsGaYZJ95qKBMVZZmxnp3A62BZEfFvIWufwm4n0e0QhG1WQxGckMw4C9O4oHJtntCXYEwVksU6zre9h5G-IeKAANh8sE/w400-h266/DSC03832.JPG" width="400" /></a></div><br /><div><br /></div><div>本來想第二日再來吃碗鴨肉飯,無奈我分身乏術,待下年再訪高雄的時候,看看有沒有機會補中。</div><div><div><br /></div><div>侯記鴨肉飯:高雄市三民區自強一路201號</div><div><br /></div><div>請不忘讚好我的專頁:<a href="https://www.facebook.com/foodiesmashingpumpkins">https://www.facebook.com/foodiesmashingpumpkins</a></div></div><div><br /></div>猛烈南瓜http://www.blogger.com/profile/06536265351538026232noreply@blogger.com0