無味是但燒@皇鳳
[font=PMingLiU][size=2][size=10pt]無味是但燒@皇鳳[/size][/size][/font]
[url=http://www.openrice.com/restaurant/sr1.htm?district_id=1022]灣仔[/url]聖佛蘭士街9-11號寶豐大廈地下A舖
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香港式[font=Times New Roman]bbq???[/font]食完我都唔覺是[font=Times New Roman]hk style
[/font]只是把東西燒熟比客人食的一間店
[font=Times New Roman]….[/font]沒辦法[font=Times New Roman], [/font]星街只有它空空有位
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難食的芝士年糕
我咁大個[font=Times New Roman], [/font]都是第一次食到不[font=Times New Roman]q
[/font]而芝士又拉不出絲的芝士年糕
[font=Times New Roman]……..[/font]用埋下等貨, 似麵份加水的糊年糕
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[font=PMingLiU][size=2][size=10pt]黑松露炒飯[font=Times New Roman]…..[/font]沒有黑松露的香
而飯也是沒有味道[font=Times New Roman], [/font]而家一包鹽賣好貴[font=Times New Roman]?
[/font]貴到少少都唔舒得落[font=Times New Roman], [/font]我去了[font=Times New Roman]17[/font]世紀嗎[font=Times New Roman]?
[/font]鹽應該比黃金更貴, 但古時有[/size][/size][/font][font=PMingLiU][size=2][size=10pt][size=12pt]客[/size]人
也會用[/size][/size][/font][size=12pt][font=PMingLiU][size=2][size=10pt]鹽[/size][/size][/font][/size]招待客人
不要說是因要散發出[size=12pt][font=PMingLiU][size=2][size=10pt]黑松露獨有的香氣
所以不加調味得客人品嚐到[/size][/size][/font][/size][size=12pt][size=12pt][font=PMingLiU][size=2][size=10pt]松露[size=2]的原始風味
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[font=PMingLiU][size=2][size=10pt]日式燒雞扒[font=Times New Roman], [/font]正常可以入口
但個皮都燒唔到香脆可口沒油脂
可能我係日本食到的便當太令人流口水了
但我問題又來了[font=Times New Roman], [/font]不是[font=Times New Roman]hk style. bbq?
Menu[/font]上有日式燒雞扒[font=Times New Roman]???
[/font][/size][/size][/font]
[font=PMingLiU][size=2][size=10pt]燒菇[font=Times New Roman] x2
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[/size][/font]個秀珍菇沾了日式照燒醬
好普遍[font=Times New Roman],[/font]真係好求其[/size][/size][/font]
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另一個黑色的[font=Times New Roman]mushroom [/font]就好油膩下
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[font=PMingLiU][size=2][size=10pt]烏頭魚[font=Times New Roman], [/font]預先起了中間的大魚骨
不懂吐骨頭也減低[font=Times New Roman]chok [/font]到的危險性
燒好灑了七味粉調味[font=Times New Roman], [/font]辣味蓋了魚腥
但舌頭味蕾活躍的我[font=Times New Roman], [/font]還是食到泥味[/size][/size][/font][size=12pt][font=PMingLiU][size=2][size=10pt]腥[/size][/size][/font][/size][size=12pt][font=PMingLiU][size=2][size=10pt]味[/size][/size][/font][/size][font=PMingLiU][size=2][size=10pt][font=Times New Roman]…..
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[font=PMingLiU][size=2][size=10pt]牛舌[font=Times New Roman], [/font]我唔食牛[font=Times New Roman]..[/font]所以不知
可以選厚切薄切[font=Times New Roman], that's all
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[/font]芝士燒脆玉瓜[font=Times New Roman], [/font]又是沒經調味
瓜唔脆又乾[font=Times New Roman]….
[/font]原來此店的香港式燒烤是等同不落調味料
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燒豬頸肉[font=Times New Roman], [/font]總於有道似樣的唔[size=2]難食
[/size]有鹹同微辣[font=Times New Roman], [/font]但卻偏重手重味重油
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炸紫菜蟹柳[font=Times New Roman], [/font]日式天富羅外層炸醬[font=Times New Roman]?
[/font]點沙律醬就食得啦[font=Times New Roman]….[/font]比個是但形容你
好彩魚肉蟹柳買回來就有人工調味
我不用吃麵粉漿
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牛油金菇[font=Times New Roman], [/font]一道沒可能難食
只要牛油下得足就完成
不過份量好少呀[/size][/size][/font]
[font=PMingLiU][size=2][size=10pt]豬油撈飯[font=Times New Roman], [/font]甜豉油[font=Times New Roman], [/font]中間一匙邪惡豬油
面上再灑了蔥花肉鬆
好似是招牌菜之[font=Times New Roman]??[/font]對我來說只是合格
撈出來[font=Times New Roman], [/font]豬肉鬆也是買現成[font=Times New Roman], [/font]何來花心思時間煮
也完成嚐不到廚師的手勢[font=Times New Roman]….
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豬頸肉卷[font=Times New Roman]?([/font]個名唔記得了[font=Times New Roman])
[/font]用了塊餅皮[font=Times New Roman]wrap[/font]住炒過的豬頸肉
食完的印象[font=Times New Roman]?[/font]我答你唔難食
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[font=PMingLiU][size=2][size=10pt][size=12pt][font=PMingLiU][size=2][size=10pt][font=Times New Roman][size=2][size=2][size=2]以上食[size=2]物[/size]食唔飽, [size=2][size=2]最平一[/size]碟都收我$50
份量又少得可憐,[/size][/size][/size][/size][/font][/size][/size][/font][/size][/size][/size][/font]牆上貼了幾張明星相
也沒可能令人再光顧你
因食物真的很差[font=Times New Roman] ,[/font]負評一個
十多樣東西沒一道我認為好食
甚至乎我可以用難食套在此家店的出品上
當中得[font=Times New Roman]2,3[/font]道正常[font=Times New Roman]…..
$ 250 [size=2]一人, 我開始明白, 有時貴架
[size=2]質[size=2]素味道唔一定好[size=2],[/size]同價錢未必成正比
[size=2]唔敢order第3roun[size=2]d[size=2], 你話好味我都樂意再叫
[size=2]去食碗雲吞面好過[/size][/size][/size][/size][/size][/size][/size][/font]
仲要收成一百元切cake 費.... 好多都得個樣咁喎
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