約了師姐一起去深水埗大排檔,在「增輝」和「強記」間二選一。年前曾到「增輝」,覺水準不俗,為減低風險就選「增輝」,誰知踩地雷了!
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此店大概生意做的不錯,在對面開了一間新店賣貴價海鮮。
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大排檔賣的就是那種街頭風味
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豉椒炒蜆,蜆殼肉分離毫無鮮味,肉質又腍又霉,豉汁也沒精打彩和蜆沾不上關係似的,不夠冶味。
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焗魚腸都好差,面層不知是焗或是炸的太乾,入口也是沒蛋香沒魚腸香。我的那塊還發現一條小毛髮。
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幸好只點了兩道菜,決定斬倉止蝕,轉戰隔壁「小菜王」。
對「增輝」好失望,難為數月前飲食男女還有幾版專文介紹。要決斷英明,「小菜王」也非省油的燈,很多街坊捧場的呢。
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是否很有便所 feel,這裝置說不定就是在廁所辦公時想出來的
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砵酒焗鱔球,鱔不夠肥美,但有酒香,也算可口冶味,而洋蔥是出人意外的好吃!
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薑蔥蒸頭腩,一級棒,魚皮滑肉鮮嫩
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頭兩道菜不錯吃,評級由中性轉為增持,追加菜式。乳鴒先滷後炸,肉嫩夠味,只嫌外皮不夠香脆。
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霸王雞老公覺麻麻,欠雞味且半冷不熱,老公評級為不吃也罷。
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結冰的嘉士伯啤酒,夠冰凍,飲勝!
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豉椒炒蟶子,少許辣豉汁香很冶味,蟶子炒的剛好,可惜部份蟶子帶沙美中不足!
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難得我想吃甜湯,就來久仰大名的「松記糖水」。
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芝麻糊 $10,芝麻味濃郁,不太甜正合我口味,可是糊類甜湯應是熱吃較香。
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楊枝甘露$19 ,多芒果粒,濃稠適中,老公覺得合格有餘。
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芝麻擂沙湯圓 $10,讚,皮夠薄又煙韌軟糯,餡兒有芝麻香,花生碎更添另一份香濃。