山楂咕嚕肉 Hawthorn Berry sauce Sweet & Sour Pork, Picked Ginger. Sauce was fine, not the best of the best HK has ever offered in terms of sophistication, but it's just half a tier below the kind that can wow customers! The pork flavor is very pronounced here, it actually reminds me of 蓮香樓's similar dishes ~ both carry that very old school pork taste 🐖🤔, its good meat! *However a major let down this visit was the batter was too limp, 今次個炸漿太過淋了. 其實好想同間舖頭反映番, 但係點解我今次冇做, 你睇下面就知道 😢
【Kam Tou #甘饕, Causeway Bay, HK】which is as mentioned before, the newer name of the ex Michelin recommended #甘飯館 after it moved, which is the brother's shop of Michelin 1 🌟 Kam's Roast Goose #甘牌燒鵝 . Both being Yung Kee's #鏞記酒家 direct Kam's family clans who opened their own brands
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• For BBQ Charsiu Pork #叉燒 , 之前已講過佢哋有三種, 同 '甘系列' 大部分如出一竅. I used to recommend "大少叉燒" too, but they changed recipes & now it's drowned in too much of the too sweet, watery onion sauce these few months. I tried to give them feedback & said, 呢個甜洋蔥汁超級甜又越來越多, 完全蓋過曬叉燒本身嘅味道, 仲要令到啲燶邊都淋曬變咗好似冇 Charring 香. 最起碼都應該畀客人選擇分開上？但店裏面啲人超級 Defensive, 一味話邊有問題呀, 不嬲都係咁㗎啦, etc. 唔怪得知幫唔到間店舖谷起生意額 🙄. 放錢入你個袋都唔聽佬人言, 我都係為你好為我好, 免費畀專業意見你又唔係有錢分.
依家鍾意食肥啲嘅就叫 "肥燶叉燒", 但真的肥到不敢每星期也吃. 但近排覺得 "普通叉燒" 反而變相咁多隻最好食, 亦都可以成日食.
題外話, 依家『燒鵝 Roast Goose』好食咗好多 🌟👍🏻👍🏻. 其實初開業已經要比甘飯館好, 依家竟然還可以更上一層樓, 燒味師傅真的不簡單. 可惜呢間店開喺條 蘭芳街, 勁多小巴喺度 遮住曬鋪面, 風水也一般. 附近 #甘棠燒鵝 就越做越多生意 🤷🏻♂️ 但其實齋講吃燒味呢一間係比較好食的
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