魂 (銅鑼灣)

闘魂全開！

試了　味千(!)，一平安，八八八，札幌，一風堂，橫綱，鳥華，逹磨，龍也，丸玉，稻荷，函館，幸亭，豚王，來，武藏，八千代等（順時）。總未能試試「魂」。總是太遲！

有一天，早上的工作比預期中早完。闘魂終於按捺不住，堅決要一試「魂」。

整裝待發之際，企圖離開公司的時候，一轉角就見到上司把守著出口．．． 於是轉Plan B.

Just a summary of what I've tried so far: Ajisen, Ippeian, Sampachi, Sapporo, Ippudo, Yokozuna, torihana, Daruma, Tatsuya, Marutama, Iniri, Hakatade, Yukitei, ButaO, Kureha, Musashi, YachiO and some which I may have forgotten. I still couldn't get an opportunity to try Tamashii. Either I couldn't get there early enough (when's that??) or they've sold out. It was about 30 degrees Celsius - boiling hot - so I figure ramen won't be as popular and I'll have a chance.

So this time i was quite determined to get it done! I finished my work for the morning early and was about to escape at 12:00noon As I almost reached the emergency exit, my boss was standing right there having a long chat with someone...... Plan B.


午前の紅茶 午後のラーメン

在午飯時間開OT, 期望在人龍過後及魂飛魄散前（即午巿收舖前）能取得一席之地。

當日又曬又熱，氣温高逹30度！穿著不是度身訂做的西裝，走出地鐵站，穿過充滿汔車廢氣的巴士站，經過正在打小人的婆婆，魚檔及豬肉檔，彿具舖。大汗淋灕。

心裡想，天氣這麼熱，應該會較小人排隊吧！

況且，亦帶了一本書準備一邊排隊一邊看。要令自己更有「根性」（即意志堅強，毅力）來迎接長期排隊的挑戰！

下午1：55分接近「魂」之門...

...

Σ（ﾟдﾟlll）

門外竟然沒有人！

...

（−＿−；）
（魂不附體）

莫非好像如一次在豚王的經歷一樣？沒有人龍-因為已經賣完所有拉麵！？

...

走近一點，發現照常營業！還立即有位！

ψ(｀∇´)ψ

（魂彩飛揚）

...

Plan B:

I note that Tamashi will close at 3:00 p.m. to prepare for the dinner crowd (unlike Buta O - which won't close until 11:00 p.m.!) I assume the busiest lunch time at CWB for most professions should be 12:30pm - 2:00pm.

Since my chance of getting a place during peak lunch hour is very low, I decided to risk it and hope to catch the window of opportunity, i.e. the time when most customers were leaving and the shop was about to close. I worked overtime during the lunch hour and brought a book with me to read while I was queuing. I was gearing myself up for the long haul!

根性!

It was a long and sweaty trek from the MTR station, in a suit. After walking through the fume-filled bus-stops, through the bridge where old witches were paid to curse and swear, through a narrow street with meat stalls, I finally arrived at Sharp Street East (1: 55 p.m.). What I saw from afar was a bit of a surprise ... there was no queue ! I though for a second that it's too good to be true. It's either closed or sold out. Luckily, the impossible happened, I got in without having to queue for a single second. Amazing!

わがまま：



環境：

店舖坐位不多。但沒有像豚王那麼肩摩踵接。特別的是魂有如在東京都非常有名的拉麵店「一蘭」一樣的「個室位」- 即自修室位。相當適合＂一枝弓＂進食。我坐的亦是最自閉的角落＂1＂號位。前面是一大堆中華風拉麵碗 - 隱約見到廚房內的動態。

店內以深色的木為主調。亦與一蘭相似。

在日本，拉麵是一種較為＂麻甩＂的東西。日本女生一般不會自己去食的。如吉野家在日本一樣。個室位，等同私人空間，對男仕是相當重要的。

店內亦有一股似曾相識的芳香。是其他拉麵店內所沒有的。

！(◎_◎;)
------------
The shop looked very much like an authentic ramen shop in Japan. It's small but still not at crowded as Buta O (Buta O is really the most crowded ramen shop I've even tried). For those who'd tried "Ichiran" in Tokyo, this shop feels a bit like that but even smaller. The key advantage of Tamashii over most ramen shops in Hong Kong was that it had partitions for every single seat. It may feel a bit like a crowded study room but is an excellent idea for those who just wanted to enjoy their ramen in their very own private space.

It had about eight counter seats and 5-6 table seats. The customer turnover was reasonable. About 15 minutes for each group of customers.

As I sat down at the very end of the shop, counter seat number 1 a glass of cold water was already placed there together with the menu. The glass of cold water was very welcomed because it was quite warm inside the shop. I also noticed a very distinct and woody type of aroma which filled the shop... For general information, the menu was only in Chinese, I believe. They served four different types of ramen - from top to bottom:

----------
Tamashii (Spirit): Original strong pork bone based ramen with Char Siu and Egg;

HiDama (Fire Spirit): Chilli sauce, Salmon, Char Siu, Spinach;

Tai Keku (Tai Chi): Squid Ink, Char Siu, Crab Cream, Edible Gold ()

Emerald Dragon: Vegetable sauce, Char Siu, Scallop, Crab Meat, Tamago and Caviar.

----------

You could choose how hard you'd like the noodle to be as well as the toppings you'd like to add as well.

Again, I ordered the spicy version - which was the main reason why I came.

Since I've read from most comments that the taste here was on the light side, I ordered the taste to be "extra strong" to be accompanied by normal noodle.



火魂拉麵：

一心來吃辣味拉麵，不作他選-「火魂」。

普通麵，忘了加蛋（火魂是沒有蛋的）；只記得眾多食家都提到「魂」的味道相對較淡，所以選了濃味。

當正忙碌著用電話對焦拍攝個室位的時候（技術不濟-真的很難！）突然有人揭開隔開布屏風，向我的方向說了一堆我聽不清楚的日語，被嚇了一跳！

驚魂甫定，原來是日籍師傅雙手捧著拉麵給我。慌忙地接過盛著拉麵的盆，說了兩聲「多磨」＂ども ＂

小貼士：太太教路 -「多磨」是＂どもありがどうございます。Domo Arigadou Gozaimasu＂的縮寫。原來比＂ありがどう ＂Arigadou 更為莊重。提議各位對日本人時多用，不亢不卑，免失禮儀之邦的威風。

As I was trying to busily get the right focus to get a picture of the restaurant - it was quite dark inside so it's not too easy to get one done - the main chef himself, and not his assistant, served the noodles to me directly through the curtains and said, words to the effect, "here it is, thank you very much". This was quite a pleasant surprise. especially when the main chef was busy cooking multiple bowls of ramen and arranging each bowl nicely at the same time. This sincerity is rare even in Japan.

終把注意力放回在面前的「火魂」：

大家從相片中可見到拉麵面上配料的排序是相當花心思的。相當有藝術感。

湯汁真的偏小。只能剛剛蓋過拉麵一點。感覺有點不爽。

湯內有鮭魚碎（即三文魚），香甜的粟米，高菜，叉燒，和高質素的紫菜及＂系唐辛子＂。

提議各位不要太快把材料混在一起，否則就會錯過那特別湯頭的滋味。因為每樣配料的味道都很濃郁。

麵條是札幌的曲麵條。質素好。爽口彈牙。比「函館」的略幼。

叉燒在記憶中幾大塊。並沒有挑剔的地方。

幾本上味道是濃但不太辣。好像有點辣油及辣味噌。

在吃麵之前認真地喝了4-5口湯，因想試圖分析一下湯底的構造。

。。。這碗麵的湯頭絶非等閒之輩。

似乎，在現今其他拉麵店內所沒有的，那似曾相識的芳香、湯頭的靈魂，

是 ’舞茸’。

！(◎_◎;)

相信沒錯，後來有一次逛書店的時候，見到一本關於拉麵的典籍，發現有一派拉麵是用香菇，香菇蒂再加上其他湯頭，如豚骨，熬的。

喜歡重、濃、豬骨湯，即「豚王」、「一風堂」的發燒友可能會覺得「魂」較淡；

喜愛「達磨」的食家應覺得豚骨湯底有點接近。但我認為「魂」的湯底更有層次和＂Aftertaste".

喜愛「橫網」的食家相當會很喜歡「魂」那淡淡長遠而甘香的獨門湯底!

----------

I took sometime to really taste the broth. It's a bit spicy - mainly due to the shredded chilli (Ito Tougarashi 糸唐辛子 , a herb introduced from Korea） - which basically smells much stronger than it's taste - and a little bit of chilli oil. It also seemed to have a bit of spicy miso. The taste was strong but not too spicy.

However, I found noticed a very interesting aftertaste in the broth. That tallied with the interesting aroma I experienced when I first entered the shop. I believe it's "Shiitake" - Chinese Mushroom.

What distinguishes the broth in Tashi from other shops is most probably the addition of shiitake and possibly also bonito into the pork bone broth, and possibly other vegetable and fungi essence. As a result, it has a very unique taste. I think because of the shiitake essence, the aftertaste was extremely aromatic!

I will suggest that you don't mix the ingredients together too quickly so you could really enjoy the original taste of the broth first.

Once the salmon and the shredded chillies (the red ones at the center of the noodle) are mixed into the broth, I
Those will overwhelm the rest of the tastes unfortunately.

The delicate aftertaste of the shiitake and bonito broth will still be there, but the whole broth became muddled and mixed up a bit too much.

The sweet corn was very fresh and sweet however. The nori was also good stuff.

I quite liked the noodle, which was the Sapporo style. It's similar to Hakadate but a bit thinner. Good quality and chewy.

The char siu was quite nice if I remembered correctly. Definitely no complaints.

All in all, I guess fans of "Buta O", "Kureha" and "Ippudo" will find the broth here a bit light;

Fans of "Daruma" might find the strength of the broth here right. However, I think there is the special aftertaste here which is lacking in Daruma and most ramen shops.

Fans of "Yokozuna" should like the added fresh aroma from the shiitake. 環境方面，雖然有冷氣，但沒有玻璃屏風隔開廚房。熱騰騰的篜汽令著西裝的我覺得有點熱。

不過一望見大廚在酷熱的廚房內辛勤，用心地製作拉麵，頓覺自己因貪吃而來所受的那點兒熱，實在相當無聊，不足掛齒！

在自己差不多吃完火魂期間，有大概3-4位客人離開。

日籍師傅在每位客人吃完起身時，必定會欠身說一遍＂ありがどうございました！"（感謝！）

在客人付錢時，再欠身說一遍＂ありがどうございました！"

然後在客人正離開魂的時候，再三欠身說一遍＂ありがどうございました！"

師傅對每一位客人都如是。在百忙中都沒有例外。

其中有一位客人轉身向師傅微微點頭，微笑．．．

What impressed me the most about "Tamashi" was really the Tamashi - spirit - of the ramen master. He served ramen to each customers personally - even as he was required to tend a million other things.

I noticed that the master chef would thank each and every customer at least three times, that's right, 3 times, when they leave.

The first time was when they finished their noodle and then stood up to pay. The second time was when the customer approached the cashier; and, finally, when the customer was leaving the shop.

That's three times for each and every group of customers, without fail.

The master did it without fail and without any change of voice tone, even if I've noticed that none but one customer of the 4 groups responded. This is, for good or for worse, generally normal in Hong Kong. I suppose most Hong Kongers are polite, but these seemed to be a lack of proper phrases to express one's gratitude to the chef and shop staff (at least not that I know of).

As I was leaving, the chef again said thank you to me in Japanese. He then said it again as I was paying.

At this point, I was quite touched by his sincerity. So, even if I might look a bit odd and may scare the customers around, I went back to the seat, lifted the curtain which separated the kitchen and the customers, and said to the chef, in my not so authentic Japanese, "Thank you very much for the great meal!" 自己離開魂的時候,師傅亦對我欠身說第一遍＂ありがどうございました！"

我付錢給那全程有禮又有笑容的女店員時，師傅再欠身說一遍＂ありがどうございました！"

。。。

相信多數香港食客都是有禮儀之人。只是日常廣東話又好像沒有太多向廚師或服務員表達尊重及感激的詞句。

而自己有時亦被商業化及機械化的日語＂錄音＂麻木了，忘卻向服務員道謝。

反觀師傅的誠意，他的「魂」,實在令人心生敬仰。

。。。

想到這裡，雖然有點唐突，又可能嚇壞在旁的食客，

但我返回1號位，

稍微揭開隔著廚房的布屏，

對師傅說了聲：

　”ご馳走様でした！”然後在一大遍日語的感謝聲中離開。。。

這次可以說是洗滌靈魂的經歷，以第100篇作記．

Although I've written the draft of this review quite a while ago, I decide to leave it for my 100 review to mark this special dining experience.

勝博殿日式炸豬排 (銅鑼灣)

This is a place which we wanted to try since it opened sometime this year I believe. It's rather busy during dinner time so we aimed for lunch time. Actually, I somehow regard all tonkatsu, i.e. fried cutlet, shops including Saboten as a better place for lunch than dinner. In fact, Ginza Bairin is the only TonKatsu place which I'd even consider having an early dinner because of it's more spacious and calmer ambience. Not even Romankan Yokohama or TonKichi. I can't relax and have a beer or Sochu in these places. Having said that, once in a while, I'll crave for a Japanese pork cutlet. Anyway, after a dangerous trek down the staircase,we were shown a table for two, sandwiched between two other tables which felt a little bit crowded. Luckily, after a more spacious table was cleared, we asked for that table and were given that without any problems. Good service.

Saboten really invested a lot in interior design. The whole place was very nice renovated with light coloured wooded beams and pillars everywhere.

It's quite comfortable. I later noticed this on the ceiling:It's an excellent idea which I think many restaurants in Hong Kong could adopt. The plastic plate prevented the cold wind from blowing on to the customers directly but wouldn't not affected the coolness of the place.

After a long and hard look at the menu*, we settled for a Kagoshima pork set for two plus a separate potion of scallop. The main reason for the kagoshima set was because it was a featured product printed on a separate menu and highlighted on a menu. The scallop has always been my wife's favorite dish. The kagoshima pork ϵ( 'Θ' )϶ turned out to be their signature dish.

You could choose one out of three fillings for the pork maki (roll). I remembered it was cheese, siso leave and one which I couldn't remember. We chose siso leave.

After we've placed our orders, a big plate of lettuce, pickled cucumbers and pickled turnips were placed on our table. As with most authentic tonkatsu restaurants, it's complimentary and all you can eat. According to my wife, you could add either the sesame sauce to the lettuce or you could add the vinegar sauce to it, just don't mix them together. I tried mixing the two into one bowl of lettuce and the result was You could also choose between plain white rice or rice with barley. We chose the latter. No doubt this gives you the feel-good (but false) impression that you're actually having a healthy meal and it's OK for your cholesterol! The rice was also all you can eat. :bowl Actually, the rice with barley was quite nice. It's really healthy, and the barley was quite chewy. :The set arrived after about 7-8 minutes wait, which was quite good. The set consisted of two pretty large fried prawns, two pork maki (with siso leave filling), a small piece of pork fillet and a bigger piece of kagoshima pork:

The polite and friendly waitress (thin, dyed hair, tied up in a bun, who spoke English and Mandarin) introduced the different fried stuff to us. She also introduced the functions of the different sauces to us. I never really cared about which sauce is supposed to be for what type of food only but after I've specifically experimented with different sauce, I found those tips very important!

She told us that the sauce closest to the kagoshima pork roll, was...well, for the kagoshima pork roll. The sauce seemed to be vinegar based - i.e. "ponzu" (vinegar cooked with mirin, honey, bonito, konbu, soy sauce, some citrus juice then is added to the mixture), with some added spring onions.

The tar tar sauce was good with the fried scrimps.

She also told us that the sauce provided in a jar, after you put about two scoops into your sesame dish, was good with the small pork fillet. A very detailed explanation indeed.

In fact, I deliberately tried to dip the scrimp into the ponzu sauce and the scrimp tasted horrible however, once I dipped the scrimp into the tar tar sauce, it really brought out the sweetness of the scrimp!

On the other hand, once you dip the kagoshima pork into the ponzu, it really brought out the meat aroma. It matched very well with the both the kagoshima pork maki and the other pork fillet, but, interestingly, especially with the kagoshima pork maki as recommended!

Finally, now you won't be surprised if I tell you that the small pork fillet matched best with the original sauce.

Try it to believe it!

(No wonder all my Japanese relatives and friends always required a detailed explanation on the sauces provided once we're at a Dai Pai Dong or Chinese restaurants! There is quite a lot of science behind different types of sauces! Being a Hong Konger, I'm quite casual about these things. Usually I just dip my fried squid into the nearest chilli or sweet and sour sauce! )

Something about the sesame:I've noticed my wife did not grind everything into pulp whereas some Japanese people prefer a more grounded texture. There is no need to grind every single sesame seed into powder. In fact, you could simply grind half of it. The result was quite wonderful! Once you dip the pork fillet in it, you'll have the light aromatic sesame taste which came from the powdered sesame, as well as the strong aroma of the ungrounded one.

A lot about the sauces and sesame so a bit about the food itself:

Saboten actually meant cactus in Japanese. Even after I've checked their group's website, I still couldn't figure out why they use "Cactus" as the name. The kanji is not used in Japan. Perhaps the meaning in the name is born out by the large amount of bread crumbs used in frying all the cutlets. Other than the normal batter, they also used a lot of coarse bread crumbs. A bit too much we think, it may hurt your mouth a little bit of you're not careful, like if you're eating a cactus??

The cactus imagery applies especially to the fried prawns so please be careful when you're eating it. The prawns were reasonably fresh.

The pork fillet was a bit tough. Nothing special. Thankfully, the sauce was there to save it. In fact, I won't recommend it.

The Kagoshima roll with siso leave tasted quite nice. The meat was much more tender then the normal pork fillet. The siso was tangy so mixed well with it. This one is good with the ponzu and the original sauce.

The Kagoshima pork maki was also nice. It seemed to be about 7-8 sheets of kagoshima pork rolled together and then fried. The effect was quite good. Remember to dip this into the ponzu.

The Scallop was quite good. It was a bit thinner than usual. The cutlet scallop at "Romankan Yokohama" is still the best in my opinion.

The bill came down to HK$450 in total, which I think was OK.

Like many commentators before me, I've tried Tonkichi, Romankan Yokohama and Ginza Bairin. They all have varying strengths.

Ginza Bairin (I've only tried the TST branch) is the most comfortable and spacious. The normal pork fillet there is not bad. However, I've been there twice and their quality varies quite a lot. Sometimes their batter is soggy.

Tonkichi's pork fillets are usually quite tender. However, it's less spacious unless you could get the rare box seat and the queues are always long. It's a bit more rushed and expensive. The batter is similar to Saboten but with less "sharp edges".

I think Romankan Yokohama is overall the best. The different types of fried pork cutlet are usually consistently tender. They are best in terms of fried seafood, especially the scallop, which was big and juicy the time I tried it. The batter is a bit lighter than Saboten. The seats were a bit more packed though and I don't think they had all you can eat rice and lettuce.

Saboten has a really cool interior design. The kagoshima pork was good. Generally not as expensive as Tonkichi. However, the normal pork fillet was tough and the batter hurts your mouth a bit.

The service at Saboten was good. The price was OK.

All in all, a positive dining experience. Not worth a long wait but worth a try.





總評：

叫了鹿兒島二人餐：

- 鹿兒島豚肉卷，紫蘇卷都軟熟有肉香．
- 細豬柳較韌，不推介．
- 忌廉蟹肉卷：　忌廉很濃郁，很香．蟹肉份量ｏｋ
- 炸蝦：”杉口”！日本店不用”勝博殿”的漢字．"Sa Bo Ten" 日文指”仙人掌”．勝博殿的炸物比起其他日式炸豬排店用多很多粗粒的麵包碎．特別香口，不 過似仙人掌般杉口！
- 帶子：一般．

服務周到．有位國語及英文都流利的女侍應（金髮札髻）相當詳盡地解釋不同醬料的用法．真的要留心聽，因為有好大分別的！

　百搭醬汁：百搭－適合所有肉類及海鮮．特別豬柳．
　鹿兒島千層豚肉卷旁的”ポン酢”　- "Pon zu" （橙醋）：適合鹿兒島豚肉！其次為豬柳．不適合海鮮
　他他醬：適合海鮮．確能提升炸海鮮的鮮味！
　芝麻醬或醋：適合生菜．但不建議兩種一齊落．

裝潢相當講究．除了小部份二人抬較窄之外，其他都寬敞．

整體ｏｋ．不會排隊等，但可以一試．

”銀座梅林”比勝博殿寬敞．但炸槳有時好好，有時較淋．
”Ｔｏｎ吉”質素穩定，但好長人龍．食得趕，及偏貴．
自己比較喜歡”浪漫館橫濱”．質素穩定，價錢印象中更相宜．炸帶子尤其出色．但位較窄．

＊This is another thing which always confuses me - I've noticed that the menus in most Japanese cutlet shops always have very little or no description of their products. Every type of pork cutlet seemed to be their signature dish! It's also a bit hard to remember what you've eaten unless you've made a conscious effort to do so. All cutlet seemed to look pretty much the same! ϵ( 'Θ' )϶ Perhaps it's assumed that you know the differences between loin, fillet...etc. ！(◎_◎;) I think the safest question you could ask the manager is "which one is the most tender?"

Baby Café (尖沙咀)

憑著 Angelababy 的過人魅力和號召力，加上不錯的食物質素，Baby Cafe 開完一間又一間，繼銅鑼灣分店後，位於尖沙咀國際廣場的另一間分店已於近日開張，雖然這間 Baby Cafe 旗艦店的小吃、主食和飲品都與另外兩間 Baby Cafe 差不多，但卻增加了十款精緻的甜品，成為這間分店的獨家出品。這天晚上，我與太座的晚餐正在這裡享用，在吃過晚餐之後，來一款這裡的特色甜品，就最好不過了。與旺角的第一間 Baby Cafe 相比，這間新的 Baby Cafe 地方明顯更大，設計也更有心思。未進裡面，餐廳門外早已見到以模彷一代女星，美豔不可方物的柯德莉夏萍在電影《珠光寶氣》中的經典高貴造型出現的 Angelababy 玉照，踏進店內，除了與旺角店同出一轍的設計主調和高掛於牆上，大小不一的 Angelababy 寫真照片燈箱裝飾外，其中一面牆上更掛滿了多幅 Angelababy 模彷柯德莉夏萍造型拍攝的照片，既漂亮，又吸引。餐廳內的桌椅也滿有特色，即使是普通座位的椅子已經甚有古典味道，貫徹這裡古典結合現代的特色，但要數自己更喜歡的座位，首先要數餐廳內的一組放於餐廳中間通道位置的長形沙發卡座，那設計頗為美麗。不過自己最喜歡的始終是靠近餐廳門口旁邊的一組數個設計以浪漫的紫色為主調，造型別致，呈圓球型模樣，甚有科幻味道的包廂，實在令人愛煞了。值得一提的還有這兒的侍應生，這裡的侍應生與客人的人數比較的比例之高，可說是自己到過的食肆中數一數二的。雖然餐廳地方不小，但根據自己的粗略估計，自己所見到的男男女女侍應生足有接近二十個，實在甚多，雖然有時候有個別侍應生未夠專業，不太留意到客人的需要，但整體來說，這裡的年輕侍應生仍是待客有禮，服務態度令人滿意的。

這晚的餐湯是「黑松露野菌忌廉湯」。這湯的味道是及格的，所謂的黑松露雖然只不過是湯上的數滴黑松露油而已，但湯裡細碎而大小不一的野菌蓉與湯面上的炸麵包粒為這幼滑的忌廉湯增加了不少口感，不過可能因為自己忙於拍照，使這湯放涼了點的關係，這湯只是溫暖而已，不夠燙熱，使香味和味道都打了一點折扣。不過整體來說，這湯仍是及格的。值得一提的是隨餐湯附上的「迷你牛角包」。這兩個小小的牛角包，質素挺佳的，即使沒有牛油附上，但麵包本身已充滿牛油香，加上夠熱，又夠軟熟，是有水準的餐包。在十多款主菜選擇中，兩夫妻不約而同叫來了兩款 Baby 推介的三食，我吃的是包括火炙三文魚腩、磯邊揚春雞柳和鵝肝野菌意式燴飯的「Angela 三食」，而她吃的則是包括日式黑松露炒蛋、火炙三文魚腩和香草蕃茄意粉的 「Baby 三食」。「火炙三文魚腩」肉質頗為嫩滑，加上晶瑩剔透，充滿鹹鮮味的三文魚子，好吃。「磯邊揚春雞柳」肉質稍嚡，較為普通，蘸點沙律醬吃，還算可以。「鵝肝野菌意式燴飯」其實沒有鵝肝，充其量只有鵝肝醬汁而已。這意大利飯的味道不是太好，而且飯粒本身也煑得較為硬身，幸好伴飯吃的醬汁較多，便這飯不會顯得過於乾硬，否則便一定不及格了。「日式黑松露炒蛋」水準較佳，雞蛋炒得嫩滑，也帶有黑松露的香氣，加上墊在炒蛋下面的多士同吃，就最好不過了。至於「香草蕃茄意粉」酸度適中，也頗開胃。雖然這兩款三食的食物水準有高有低，整體而言仍是好吃的。

這天的餐飲是「洋甘菊茶」，熱的那杯，以精緻的茶杯連碟盛著，茶色泛著微黃，三數片葉子浮在面上，細碎的花瓣沉於底下，漂亮。冷的那杯，以高身玻璃杯盛載，微微泛黃的茶中透現著翠綠色的洋甘菊葉，晶瑩亮澤。清清的茶，甜甜的味道，蠻好喝的。吃過晚飯，問侍應拿過甜品餐牌，只見裡面的十款甜品，價錢由 $35 - $58 不等，全部均輔有彩色照片，大部分都造型精美，看來甚為吸引，而在當中賣相最特別，最漂亮的一款，個人首推「玫瑰棉花芝士餅」。正因為這個原因，這天的飯後甜品，我便捨棄了其他多款吸引的甜品，而點選了這外型漂亮獨特的「玫瑰棉花芝士餅」。

這美麗的甜品中間的芝士餅，餅身點綴以白色的朱古力片與粉紅色的玫瑰味法式馬卡龍餅，餅上則點綴以高高的卷成一團，淺粉紅色的棉花糖，加上圍繞在碟邊，淺粉紅色的玫瑰啫喱與深紅色的乾玫瑰花瓣，整道甜品，都充滿著浪漫誘人的粉紅色，賣相極佳，不僅女士們會喜歡，就連我這個大男人這夜也被它迷倒呢！至於味道方面，棉花糖雖然只是個令整個甜品賣相更加漂亮的配角，但難得在吃西餐中可以吃到這種軟綿綿、黏黐黐、甜絲絲的棉花糖，那感覺都幾得意。伴碟的玫瑰啫喱味道雖然稍甜，都算可以。主角的芝士餅，雖然質素未算最佳，餅身稍欠軟熟，餅底也稍欠鬆脆，味道可還不錯，整件芝士餅仍算是一道可口的甜品。何況，這道甜品的賣點絕對不只是內在美，還有它的外在美，從這方面看來，這甜品可是無懈可擊的。

Angelababy 這個秀色可餐的甜心 Baby ，可是愈來愈懂得做生意了。

泰發泰國餐廳 (九龍城)

個人既愛吃酸、又愛吃辣，所以很喜愛吃泰菜，但以前不是常吃，因身邊的朋友都不太能夠吃辣，現在認識的朋友多了，也有些會一起去吃。這夜跟著九龍城達人來到泰發吃晚飯，原來這裡吃的是泰北菜式，味道較酸且多用香料，味道較濃及較辣，以增強食慾。但個人來說能吃辣，這就當然沒問題。朋友當晚還帶了美酒來伴佳餚，真開心。

先來的是生蝦刺身，一客有八隻，每隻蝦不算很大，但蝦肉彈牙，帶微甜，配上辣汁及生蒜片來吃，辣汁沒想像中的那麼辣，微微的酸辣，十分開胃。另外還跟上了炸蝦頭，整隻連殼一起吃，不會很油膩，卻十分香脆可口。芒果絲生魚肉鬆沙律，整碟沙律份量很多，原條生魚經過煎炸，非常香口，吃下魚肉質感挺實卻不太油膩。芒果絲下鋪滿了厚厚的肉鬆，加上酸酸的青檸汁，酸甜中湯出微辣，十分醒胃，清新味蕾。灼螄蚶，第一次螄蚶就是在潮匯館時吃，經過醃製的螄蚶味道不會很腥，這次來吃白灼的，煮的時間過了一點，吃著也帶有腥味，但這就是螄蚶本身的味道，所以未必人人喜愛。所以，可點上些辣汁來吃，味道會較好。螄蚶沙律，混上了不少洋蔥、蔥粒、蒜片等調味料，螄蚶的腥味相對地較少，所以也多吃了兩口，但個人還是較為喜愛芒果絲生魚肉鬆沙律多點。檸檬燒牛肉，是令人驚喜的一道菜式，牛肉燒得不錯，中心還帶點粉嫩，吃下去肉質非常軟腍鬆化，香濃的肉味中帶出微辣，真的好吃。鋪在底的菜葉吸滿了醬汁及牛肉汁，也同樣好吃，很喜愛這道檸檬燒牛肉。看看價錢，一碟不用七十元，真是抵吃，後來大家意猶未盡，還再追加一碟，再一次回味。泰式拼盤，有雞肉串燒、炸蝦餅、炸魚餅、春卷及蝦餅釀皮蛋，蝦餅炸粉不會厚，吃下亦不油膩，但未算是十分香口。當中最愛吃是雞肉串燒，外表燒得微脆，帶點焦香，肉內不會乾身，還是嫩口帶肉汁，沙爹味道香濃，不用蘸醬汁吃，都已經很美味。鴨肉生菜包，從賣相看，跟常吃的生菜包沒有分別，但食友介紹下，才知道這是不用豬肉碎來造，而是用了鴨肉，的確特別。細仔的看便會發現有肉碎堆內藏有不少的鴨皮，用生菜包捲著肉碎來吃，酸酸甜甜中還吃到肉鮮，而且多汁，很滋味。泰式鐵板蠔仔炒蛋，蠔仔炒蛋以鐵板呈上，吃時還熱力十足，蛋香傳來非常誘人。蠔仔每粒肥大，與蛋的比例上也不少，吃著口感很滑，蛋香濃郁，味道討好。鋪在底下的還有不少芽菜，都同樣好吃。咖哩炒蟹，加了很多雞蛋、洋蔥及青椒來炒，份量不少。汁煮調得好，濃稠適中，是略為有點油膩，但也可以接受。味道上，蟹肉鮮甜，但那咖哩汁更為出色，更加吸引。咖哩味道甜香味濃，十分惹味，配上蒜蓉包來吃，包身吸滿醬汁，更為滋味。也要點些蔬菜來作平衡，清炒椰菜苗，菜苗爽嫩鮮甜，沒有炒得過火喉，加上汁料少許酸，感覺清新又健康。鹹魚炒芥蘭，翠綠的芥蘭爽口沒有渣，清甜中帶著鹹香，相對來說，我較愛吃清炒椰菜苗。這夜的泰北菜，食物都好吃，也不會很辣，令人吃得很滿足，最後結帳每人都只是付二百一十元，也真抵吃。愛吃泰國菜的，也要來這間試試，但請預早訂座。

Prompt (薄扶林)

很久沒有來數碼港，這裡有著很多回憶，讀書時常來看電影，看完戲後慢慢的沿海邊步行回宿舍，一路上微風吹送著，感覺挺舒適。這次跟朋友到來，前往艾美酒店內的Prompt吃晚飯，第一次來這邊，原來環境也不錯，優雅寧靜，也是用餐的好地方。看看餐牌，這月正推廣一系列以白露筍為主題的菜式，也就是這次來想吃的。相對地較少吃到的白露筍，比青露筍來得矜貴，是因為白露筍要在它未長出於泥土前就採摘，期後運送時也不可以接觸光，否則也會令味道變差。每年這個時候，也都是白露筍的最肥大美味，餐廳的餐單也會大概供應至五月尾左右。先來是白露筍忌廉湯配香草脆麵包，$78，選了來自荷蘭的白露筍，切成薄片來煮湯，creamy的湯中吃到鮮甜的白露筍，味道很配，挺不錯。荷蘭汁焗白露筍配水煮農場蛋，$198，很愛吃水煮蛋，看見這菜式，真的很想試試。肥大的白及青露筍上放上了一隻較為偏平的水煮蛋，上面淋滿荷蘭汁，賣相吸引。把水煮蛋切開，蛋黃汁澎湃流出，滋潤著露筍。露筍每條十分肥大，白露筍比青露筍味道更鮮更甜，真的不常吃吃到如此甜美的露筍。露筍味道討好外，口感也好，入口帶點軟腍，吃著沒有渣滓，加上微酸的荷蘭汁，帶點檸檬香，感覺清新，很愛吃這個。白露筍意大利飯配炒香辣大蝦，$288，意大利飯粒煮的時間控制也好，吃下帶點咬口，不會過腍，飯內混著不少白露筍粒及蘿蔔粒，味道更甜，口感更豐富。配上的大蝦則調味過濃，很重黑椒味，把蝦的鮮味也蓋過。烤牛柳配香炒薯仔、蒸白露筍及火腿配燒牛肉汁，牛柳熟度選了medium rare，烤起來不錯，肉中心帶鮮嫩粉紅，鎖有不少肉汁，肉味香濃。另外把白露筍跟上火腿來吃，鹹香中帶著鮮甜，再加一口軟腍的薯他，簡單卻又很美味。主菜後，還在自助餐檯上選了些甜品來吃，當中較好吃的是蘋果金寶及無糖朱古力蛋慕斯蛋糕。金寶帶點脆口，加上香甜的雲尼氧拿汁吃，濕潤好吃，而朱古力蛋糕慕斯造得幼滑，味道的確不太甜，卻帶濃郁的可可味。另外數款蛋糕質素平平，平均來說蛋糕層比較乾身，不夠濕潤鬆軟，而Macarons又比較硬身。最後，還喝了一杯Espresso作結。這夜吃的白露筍菜式，都很好吃，它的鮮甜味道，軟腍口感，都討人喜愛。愛吃白露筍的，也可來試試。