Young Heart is our Restaurant Management and Marketing consultancy client at KwanG Venture, a company that provides ‘Strategic Marketing’, ‘Restaurant Management Set-up’ and other supporting services. For this festive season, we have collaborated with Young Heart’s kitchen to design and produce a set of ‘tang yuan’ (汤圆) theme dishes that are suitable for both the young and the old.

Young Heart have come out with three versions of the very meaningful ‘tang yuan’ (汤圆); the “Savoury Tang Yuan’ (RM7.80) topped with prawns, pork slices and vegetables,  the traditional ‘Sweet Tang Yuan’ (RM3.80) with a fruity twist and last but not least the light and easy ‘Coconut Juice Tang Yuan’ drink (RM4.80). If you can’t decide which version to try, why not have all three as a full meal.

All the ‘tang yuan’ (汤圆) dishes are available from 22^nd Dec 2009 until early of Feb 2010, which is the end of the winter season according to the Chinese lunar calender.

Location & Contacts:

Young Heart Restaurant

No. 44A, Jalan Cantonment (Near Pulau Tikus Wet Market),

10250  Georgetown, Penang. Malaysia

+60 (4) 2288084

+60 (16) 4108098

Popularity: 10% [?]

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上集讲到冬节吃腊味, 那这回就来动手做家常腊肠!

材料：
猪前腿肉碎(夹心) 450克
五花腩肉 170克
玫瑰露酒 30克
豬肠衣 20克

腌料:
盐     1茶匙
生抽 50克
蚝油 30克
白砂糖 110克

做法：
1.    将肉碎和腌料(除酒)拌均匀, 拌到起胶, 腌3个小时以上存入冰箱过夜.
2.    加入酒, 搅匀后马上塞进肠衣内.
3.    把肉塞完毕后, 用 绳子绑出喜爱的长度. 用针在肉肠上刺洞, 然后烫热水.
4.    在强烈的太阳光下晒2天至到八九成干身即可收下来，若是太干，吃起来会硬邦邦的，口感不好.
5.    若天气不稳定, 可把肉肠放进烘炉里以慢火烘干.
6.    把晒好的腊肠收入冰箱储存.

若你想烹调和享用自己辛苦的杰作, 你可游览我们2008年在新年其间所分享英文版腊味煲仔饭食谱。

祝您成功!

Popularity: 15% [?]

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腊肠

润肠腊肠

近几年来, 在年尾时段总会听到余仁生在某家电台打广告. 你是否对 “腊味风一吹, 收工快快去”留下印象? 好一个朗朗上口的词句.

听到这句时, 表示冬至就快来临,也意味着旧的一年将会结束. 到时候炎热的大马, 刮起阵阵年尾北风,凉快非常, 这就是我最爱的季节和气候! 已往大概11月左右北风就会刮起, 然而今年的气候变化不定, 几天前才稍有微风的踪影,可算是迟来的北风。

每当北风到来, 华族必定想念那垂咽三尺的腊肉腊味. 那浓郁带有酒的悠香,咸咸甜甜的味道…叫人难以忘怀, 腊味配上现时盛产的芽菇一同蒸熟, 绝对是家家户户的座上佳肴。
腊味的品质与季节有莫大关联，每年就只有秋冬季是最佳的时刻进行生产，提前或超出此时间生产出来的腊味，会失去腊味独有的风味。

腊味是季节性食品.它和过冬吃汤圆是扯不上关系。
每年的12月22号是冬节, 吃汤圆是传统习俗, 象征家庭和谐、吉祥。“汤圆”是冬至必备的食品，是用糯米粉制成的圆形甜品，“圆”是意味着“团圆”及“圆满”，冬至吃汤圆又叫“冬至团”。民间有“吃了汤圆大一岁”之说。冬至团可以用来祭祖，也可用于互赠亲朋。
若你有兴趣做汤圆, 你可游览我们去年2008所写的英文版本的汤圆食谱。

腊鸭腿

何谓「腊味」？
「腊」是一种肉类食物的处理方法，把肉类以盐或醬腌漬后再风干。农历十二月称为 “腊月”，中国天气转冷且干燥，肉类不易变质且蚊蟲不多，加上秋冬季风较大, 适合风干制腊味，因以為名。

发源地
广东省的西北部连州, 地理位于河床谷地，秋冬季风力较大，干燥的北风，正是连州特有的气候和地理位置，成了别具一格、风味独特， 浓香可口的腊味。

历史
腊味流传至今已有300多年，远在清朝初期，人民生活富足.当时的猪肉屠宰剩余,一次偶 然的机会，当地有一位村民把剩余的猪肉用食盐铺撒面上，次日又将用盐腌制了一夜的猪肉用绳吊挂起来，时值冬至，连日大雪，无法出门，那户人家便将腌制的猪 肉取下煮食，却发现味道不同一般，咸香可口。从此，用盐腌制猪肉做成腊味的工艺便流传开去。
时至今天, 腊味的品种更为丰富和多元化，有腊肉、腊肠、腊鸭肠、腊鸭、腊鸡等之余还有没在大马吃过的, 如腊鸭胗、腊鱼、腊田鼠、腊狗、腊蛋呢!
腊味主要有生抽味、老抽味、酒香味三种味道。有吹干, 烘干, 晒干, 烟熏等做法。

中国腊肠
把肥瘦适中的猪肉切条或跺碎，用生抽、烧酒、盐、白糖腌制大约10分钟，然 后把肉碎灌进干肠衣去，用筷子头压实，然后把灌实的肠衣截成一段段，用细绳扎紧，拿去晾晒大概一个星期即可。

广式腊肠
口味偏甜，主要配料包括油、鹽、醬油、糖、酒等。作方法是將豬肉切粒腌製，然後塞入腸衣（一般用豬、羊等牲畜的小肠制作）风干，顔色比較鮮豔。

若你喜欢又想自己做腊肠, 敬请留意下一集 的”动手做家常腊肠”.

祝您有个美满和幸福的冬节!

Popularity: 11% [?]

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Hakka cuisine concentrates on the texture of food, simplicity and the umami (旨味) or savoury flavour of the dish. As like other dishes or cuisines, Hakka cuisine is influence by the attributes of the environment were they settled down or has it roots from, which is one of the reasons behind the variety of dishes and flavours that are synonymous to Hakka cuisine. The Hakka’s has provided to the public at large some their more famous dishes that are dished our in restaurants across Malaysia, China and whole wide world, some of these dishes are your common ‘Yong Taufu’(釀豆腐)or stuffed bean curd, ‘Yim Guk Gai’ (鹽焗雞) or Salt Baked Chicken, Poon Choy (盆菜), ‘Suin Poon Tzi’ (算盘子) or Abacus beads and lots more.

A few weeks ago on the 10th of December we had an opportunity to document the making of ‘Hakka Abacus Beads’ by a new entrepreneur, Ms. Lai Sze Ying, in Kuala Lumpur. It is one of the ways that we try to do our part to keep the diverse heritage and culture of food that we have a live for our future generation.  By doing so, we also hope to help budding food providers that are making delicacies the way it should to grow and spread the wonders of old school food.

This post I will introduce the making of ‘Suin Poon Tzi’ (算盘子) or Abacus Beads. Abacus Beads are made from freshly mashed Yam which is then combined with tapioca flour to form the dough that is cut and rolled into the shape of an abacus bead. The difference between the traditional and current abacus bead is the content of Yam and the final abacus bead shape. The算盘子/ abacus when cooked has a soft on the outside and chewy on the inside texture, which could be served stir fry or in soup. The common popular version would be stir frying with either of the following ingredients; minced pork or chicken, dried shrimps, mushrooms, ‘choy poh’, black wood ear, etc.

Before the dough is form to make the ‘Suin Poon Tzi’ (算盘子), Yam is cooked to a consistency that allows it to be mash up like when one make mash potato.

After the Yam is cooked to the required consistency, it is roughly mashed and then combined with tapioca flour to form the dough base which will be knead, cut and rolled to shape.

Before the Yam cools down, the Yam and Tapioca flour mixture is traditionally hand kneaded until it forms the firm dough.

After the Yam dough is finally formed, it is then divided into smaller section to work with. The smaller section are rolled into a strand which then cut to size and form into the shape of a abacus bead, which round in shape.

Next, a small puncture or stamp is made with chopstick in the middle of each formed abacus bead. This the part which differentiates the product produced by this new comer to the F&B industry from the common abacus beads suppliers in the market. And it is because of the near authenticity that we were greatly interested to document and introduce this budding entrepreneur that met through our acquaintance in KL.

After the abacus beads were ready formed and mark with the distinctive nod in the centre, it is then moved to the cooking pot or wok in this case to be thoroughly cooked with just simple clean boiling water, and then blenched in cold or running water to give it that springy and chewy texture.

The end product is the drained and is ready to be stir fry with you choice ingredients.

Popularity: 22% [?]

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-Hardwicke House has met its demised one or two months ago due to unforeseen reasons-

A few weeks back, we managed to arrange for some our blogging friends to try out Hardwicke House’s buffet offerings during diner time. The event also included a sampling of 3 labels of wine and an introduction to their in-house coffee brand. It was a shame that they were not able to meet up with the person behind Hardwicke House’s new eating outlet after ‘Khana’ and ‘Mr. Ho’s Fine Food’. Peter was unable to attend, thus we were hosted by Balan, their chef, and Kelvin.

The evening began with each individual bloggers taking their time to creatively capture what Hardwicke has to offer in terms of atmosphere, food and drinks through their photo lenses.

After some minutes passed, all were seated and were given an introduction to Hardwicke by Balan, followed by the first introduction and sampling of the first label of wine.  The first wine we tried was Friulvini’s ‘Verduzzo Vino Frizzante’.  This wine was the most popular amongst the 3 that we sample for the night. The wine had a fizzy or bubbly texture, a pleasant light fruity fragrance with a light sweet and acidic after taste. I personally find Verduzzo to be light on the palate, and thus would be a good pair to light tasting dishes, sweet dishes, fruits or confectioneries.

After enjoying our first round of starters available in the buffet line, we were given the second label of to sample. It was the second white for the night, Terranoble ‘s Sauvignon Blanc year 2005; the wine is from the Maule Valley in Chile.  Chile is a ‘New World’ wine exporting country which has a strategic geological location that has the right soil composition, climate and water hardness is getting much recognition in recent years for producing various types’ grapes that are used in making flavorful yet affordable wines.

The Terranoble Sauvignon Blanc had a more instance flavor compared to the first wine that we had. The wine had a tropical fruity fragrance with dash more hint of pineapple.  The texture was dry with a lingering presence of acidic sensation in the back of the tongue and throat. This type of full bodied white would be recommended to compliment seafood or other white meats that are lightly seasoned. The optimum temperature to enjoy Sauvignon Blanc is when it is chilled to between 7۫C to 8۫C. Any temperature below that would hinder the fragrance of the wine to evaporate into your sense of smell.

The last of the night was Hardwicke’s very own house wine ‘Schubert Hardwicke Reserve Cabernet Sauvignon 2002’. This bottle is the only red that we had and was not as popular as the first wine amongst the bloggers. This red is deeply coloured, has an intense aroma of blackberries, plum, hint of dark chocolate and spices. The taste was fruity and earthy with a little hint of sweetness. The Cabernet Sauvignon would be quite good with heavier tasting dishes that have spice in it or with red meats that have a more pungent flavor in itself.

After introducing the wine that we had, lets talk about the basics of wine tasting so that you can learn to enjoy wine more, rather than just swallowing mouthfuls and wasting the sensational experience of wine enjoyment.

You start with Sight: Pour a suitable volume of wine in to a clean and clear wine glass; tilt it away from you, place a white background behind (eg. napkin, paper or table cloth) and check for the colour of the wine from the edges to the middle of the glass. The colour depends on the age and type grapes that are used. For reds you may find maroon, purple, ruby, garnet, red, brick or brownish shades of red. And for whites you may be looking at clear, pale yellow, straw, light green, golden, amber or brown colour shades. After colour, you may want to inspect for its opacity and trace of sediments.

Then you would move on to Smell: Smell is one of the important criteria in wine tasting as the fragrance and aroma particles would be suspended in your nose and throat region while the wine is being swirled through the mouth. Thus, smell compliments the taste of wine, and is also one of the reasons of multiple sensation when the enjoying wine. To release the fragrance and aroma of a wine, it should be drunk at the specified temperatures to release the alcohol vapour that carries the aroma into the nostril and smell receptors.

After smelling we enter the actual Tasting phase: Tasting of a wine starts by slurping the wine and then swirling it around the mouth so that every inch of senses in the mouth are coated with the wine. Slurping releases additional aromas in to the region between the throat and the nostril to enable the sense receptors pick up particles of the wine. The swirling action allows the wine to move around the mouth to coat all four sensory regions on the tongue.

At the tasting phase of wine sampling, there are 3 stages of taste sensation; attack stage, evolution stage and finish stage. The Attack stage is the initial impression or sensation that the wine makes on your palate, alcohol content, tannin levels, acidity and residual sweetness which tells intensity and complexity (soft or firm, light or heavy, crisp or creamy, sweet or dry) of the wine.

The Evolution stage is the stage that tells of the wine’s actual taste on your palate, the flavour profile of the wine is revealed. For reds the common notes are fruitiness (e.g. berry, plum, prune or fig), spice (pepper, clove, cinnamon, etc.) and or woody flavours. For whites the common notes to look for are fruitiness (e.g. apple, pear, tropical or citrus fruits) , floral scents, herbs, and or earthiness.

Lastly you will reach the Finish stage where it will reveals to you the wine’s lingering flavour impression after it is swallowed. Was it light-bodied (like water that doesn’t linger) or full-bodied (like a viscous flavour that lingers long)? Does it entice you to have more or not?

To be continued…..with Hardwicke House food and promotions.

Popularity: 6% [?]

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We have heard and read of the dining experience of many that have visited Hong Kong. Finally our prayers have been answered, and we were in Hong Kong for 5 long days.  This trip, our major intention was to experience ourselves the delicacies and cuisine that Hong Kong is famous for.

This Hong Kong post would be a series of posts that will focus on the experience that we have gain through the 5 days touring in Hong Kong, and later to be followed with some posts on the various delicacies, business concepts and point of interest that we have ‘walk through’ in Hong Kong.

In preparation for our trip to Hong Kong, we did some research on the net by reading other blogs and also visiting http://www.discoverhongkong.com/login.html for some pointers and tips.

As the trip was all the way free and easy, we had in our disposal maps, GPS, and their trusty public transport. It was very convenient to connect from one place to the other with their public transportation. Most of our time, our travelling to and from places of our interest was by their MTR and public buses. Payment for their usage was also very convenient with their ‘Octopus’ card (HKD 50 for deposit, HKD 100 for initial credit, HKD 7 for service fee upon returning the card) that is available upon arrival at the airport, 7-Eleven stores, the MTR office, etc. The ‘Octopus is similar to our local ‘Touch n’ Go’(Tn’G) card but with more usage or acceptance as compared to our Tn’G in Malaysia. In addition to the high tech gadgets, one would also need some low tech equipments to move around in Hong Kong; a good pair of seasoned walking or running shoes and a strong legs.

Our journey began at 8:45am on a MAS flight from KLIA.

The flight, MH72, was a 4 hour flight, thus I got to try out the notorious airline food which I have not had for quite some time. The mornings’ choice was either ‘Nasi Lemak’ or ‘Salmon Omelet’ on that faithful morning. As I was traveling with my wife, we got try east & west in one flight. To my surprise both servings did not disappoint and tasted quite standard.

After the flight touch down and taxied to the sky bridge in ‘Chek Lap Kok’ airport, we were greeted by a faithful ‘Black Labrador’ and his handler from the Hong Kong Customs (I guess). This actually reminded me on my maiden voyage to Singapore by train when I was a todd. On the Singapore side we had to walk through a line where it station German Shepherds to sniff out contrabands, very intimidating. A short walk later, we were at the Hong Kong Immigration counters. The efficiency of the HK Immigration was similar to that portrayed by a recent Hong Kong TVB serial, but it lack the warmth and friendliness that was seen in the soap. May be it is because they had to work on a Sunday! hahaha…  The CLK airport was well organised with directional sign at every corner to direct this first time visitor so that I won’t get anxious or lost.

The first thing that we had upon arrival to Hong Kong was the Famous Portuguese Tart that was brought over fresh from Macau. From the first look, we ask ourselves whether it could be good. Looks can really be deceiving. The paler coloured tart was made of egg whites. It was light tasting in flavor with mild sweetness, which is why Gill preferred this over the yolk tart. The yellowish egg yolk tart was stronger in flavor and sweetness, which had a prominent flavor and aroma of egg. Both tarts were equally rich in dairy cream taste. It would be best to have a cup of milk tea to go with the arts. After the real thing, I guess I won’t be able to savour Portuguese tarts in Malaysia the way I used to.

We were put up at Langhem Hotel in Mongkok which is on the Kowloon side of Hong Kong Special Administrative Area. Langhem Hotel is actually an old building refurbished into a 4 star hotel that is conveniently connected to Langhem place. We managed to get a very special rate off their usual publish rates for the 4 nights stay because of the travel business that my sister owns. More would come on the hotel that we stayed in. Back to Mongkok, it was a wise choice as the location is very near to their ‘electronic street’, ‘women’s street’ and ‘sport shoe Street’. I got my new ‘Lowepro Fast pack 350’ at around RM 335 or HKD 750. It is about RM 200 cheaper compared to price I got in Penang.

After arriving at the hotel we decided to grab a quick meal, before we move on to ‘Tai Po’ for dinner. ‘Tai Po’ is about 1 hour away with public transport.

The short search took us to a shop which had quite a lot of news paper clips published on their roast goose, which was one of the delicacies that is in our list of must tries, thus the decision was made to have a go at ‘Chan Kee’.

The rental cost per square feet is very high in Hong Kong, every inch of space is literally like gold. Which is also one of the reasons that we see many Hong Kong investors in our local property market. To maximise the income per square inch of the shop, 4 seaters are meant for 4 persons only and no less.  Even tables double up as storage space for cutleries.

Our maiden meal in Hong Kong was also our first encounter with real roast goose. Anxious we are, we ordered our first sample of roast goose with other meats and noodles at ‘Chan Kee’.

烧味拼盘 (烧肉, 烧鹅) / Roast meat platter of goose & pork HK$90. The anxiety or excitement attached to the first time savoring roast goose had built up every since we knew that we are going to Hong Kong. And it was at ‘Chan Kee’ that we gave our first to them. The goose meat is slightly whiter, taste sweeter and had a more tender texture as compared to roast duck. It did not have that unique tasting flavor of the duck which cause many to shy away from duck.  The roast goose at ‘Chan Kee’ had thin skin (not crisp) and quite a volume of fats. The roast goose did not quite appeal to us and it was somewhat a disappointment.

In the roast platter, we also asked for their roast pork a-la-Hong Kong. The roast pork is different in texture and taste compared to the ones we have in Malaysia. We were told that the standard of Hong Kong roast pork should consist of 5 layers, skin, fats and meat. The taste should be light, aromatically pork , lightly salted with a hint of sweetness. The skin should be crisp and smooth. It is a big contrast to the roast pork found in Malaysia.  The sample that we had in ‘Chan Kee’ was slightly an over dosage, the pork was cut into big chunks that was too big and fatty to consume much.  We are not accustomed to such big chunks.

佛山熏蹄 / ‘Foh Shan’ Pork Trotter HK$60. It is dish which is not commonly found back in Penang. This dish is a type of cold dish which is normally served as an appetizer. It may be we do not know how to appreciate this dish, we found that the slices of cold pork meat wrap in a layer of fats and skin did not have much taste. It was pretty blend to start with a very little hint of smoke flavor and sweetness.

明火例汤 / Soup of the Day HK$10. It was Water Crest soup with pig bones for the day. The soup was sweet taste and smooth in texture. Not very distinctive but average.

干炒牛河 / Stir Fry Beef and Rice Noodles HK$34. Tempted, we order the flat rice noodles stir fried with beef slices. The portion was quite good enough for  2 although it was an individual a-la-carte order. The serving came with lots of bean sprouts and slices beef (more than the usual finds available locally). And the rice noodles had a light hint of wok sear flavor and egg aroma, but the noodles were too smooth for our liking.

焉鸯 / Ying Yang  or ‘Cham‘. The ‘Yin Yang’ is similar to our teh+kopi, but it had a more tea fragrant than coffee taste. I heard that the tea leaves used in each individual cafes or restaurant varies from one to the other and unique to its customers’ palate. Many of the Malaysian owned Hong Kong style café like ‘Kim Gary’, ‘Wong Kok’, etc tries to imitate this famous beverage, but they can’t beat the real thing.  Although so, the one at ‘Chan Kee’ was not really a stand out as the taste was slightly bland to my taste buds.

May be I was  hoping for more than that can be delivered by ‘Chan Kee’ with all the paper clippings, but from our experience I could only give a 3.1 out of a max of 5.

After the fast meal, me and Gill took a short discovery walk at near by wet market which we found very appealing to us as a person who cooks and enjoy food. That will come in our next Hong Kong post………

Popularity: 9% [?]

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香港-我们终于等到啦! 每个人从香港回来都赞扬他们的点心美食. 这次的旅程当然是以”吃”为重啦! 体验当地风土人情是其次. 很开心在这里和大家分享我们俩的”香港吃旅”. 全程真实报道, 不偏袒,不奉成. 绝对真我的风采!

经光华日报的访问报道出版之后, 我们决定以双语面世,给读者更多的便利. 因我们很久没用中文写作,若有用词不当之处,请多多包涵.

在此, 我们将会推出一系列5日香港游, 然后才作出同类食物,店铺,景点的比较和推荐好吗?

所以暂时卖个关子,不多谈吃经. 谈旅程体验!

我们经过多次网上资料收集后,决定自篇行程. 你可游览香港近期大力宣传的饮食旅游网址 http://www.discoverhongkong.com/login.html.

若你自篇行程,用香港的交通工具最方便不过. 须配备: 八达通卡, 地图(包含地铁路线)和穿舒适运动鞋. 尤其是搭地铁.你将会走很多路! 记得在711或机场买八达通卡: $100用额  $50 deposit  $7手续费可使用在地铁, 巴士, 711,汽水机,麦当劳,超方便!

香港旅程终于展开了! 从吉隆坡KLIA, 早上9.15am乘达马航直飞香港. 需时4小时

你猜我们在吉隆坡KLIA 登记处遇见了谁?

明星? 是鼎鼎大名的羽球大将拿督李宗伟和其它球员站在一旁. 我们的心十五十六地不知是否要走上前跟他签名合照, 旁人也认得出他们.  最终我们没做出任何举动. Paiseh ma…

上了飞机后, 就开始吃餐点. 我选了椰浆饭, 味道普通囖. 听说亚航的椰浆饭不错喔.

而Jason 要了三文鱼蛋, 味道偏咸, 但总算合格.

值得一提的是, 机上有介绍我国世界古迹遗产,槟城,马六甲的短片.

飞机准时12.55pm降落于香港赦立角机场, 下机时竟然发现国家羽球队和我们同一班机?! 原来他们坐在经济仓的最后一排! 又错过了一次机会!

步出飞机后看见大只黑色警犬等着我们来嗅! 爱狗之人的我们都怕怕, 何况是歹徒?

到了入境处,海关先生毫无表情和笑容, 和TVB的海关电视剧完全相反.

香港机场, 非常有系统, 指示和方向牌都列得很清楚. 决不会点你到荷兰…哈哈.

到了机场出口可搭地铁,巴士或德士直到香港岛或九龙.

下机第一件食物竟然是澳门新鲜运到的”澳门葡国蛋撻”. 别瞧不起这毫不起眼的外表, 你一但咬下,它绝对会另你刮目相看! 那浓郁的糖焦香气, 幼滑清香的蛋浆, 多层次又带有口感的撻皮, 叫你吃得过颖! 吃了这个,很难在大马找到”合格”的葡国蛋撻了. 我个人比较喜欢蛋白蛋撻, 甜度恰好而不腻.

葡国蛋撻 – 蛋白和全蛋蛋撻. Famous egg yolk and egg white Portuguese Tart straight from Macau.

我们选择入住于九龙区, 旺角 (Mongkok) 的4星级的朗壕酒店 Langhem Hotel, 酒店连接朗壕广场Langhem Place.因Jason姐姐自有旅游公司, 顾此拿到特惠. 稍后在part 2 再来述说酒店的设备. 住在旺角是最佳选择.无论交通,购物, 吃喝玩乐应有尽有.

旺角是最旺也是最杂的地方. 在附近狂街都须多加防备.

到了酒店但房还没清理好, 既然有多余的时间我们就趁机找吃,问酒店的服务员附近那里有好推介, 她细心道明和推荐较干净的食店, 步行不须5分钟的街尾食店.

我们选了这家”深井陈记烧鹅”. 这店挂着像烧鸭的鹅,.多么的引诱! 我们进入这家窄小的餐厅后, 发现告事牌写: “四人坐位, 繁忙时间两位请坐一边”. 香港串金尺土,什么都讲求快! 所以别慢吞吞地点菜, 要不然你会被骂! 千万不要点太多,份量是大马的双倍! 所以多人同行比较合算.  来香港当然是要叫烧鹅来试试啦! 其余的有:

干炒牛河 / Stir Fry Beef and Rice Noodles $34

有少许锅气和蛋香, 牛肉片份量蛮多, 牛味浓, 但滑得有点假. 它们的银芽(豆芽)较瘦长, 没头没尾. 河粉ok 囖.

明火例汤 / Soup of the Day $10

西洋菜猪骨汤, 汤带甜. 蛮顺喉的.

佛山熏蹄 / ‘Fo Shan’  Smoke Pork Trotter $60

卖相不错, 但毫无味道.

烧味拼盘 (烧肉, 烧鹅) / Roast meat platter of goose & pork $90

第一次吃烧鹅,充满着好奇. 品尝了几口陈记烧鹅和鸭相比, 鹅肉较白,肉质厚而细密,肉甜, 没酥味,皮薄但有脂肪层, 吃了有点腻. 很多人说鹅和鸭都差不多, 它们其实各有特色, 可说相似但绝不能评为一体. 好吃的要决,当然是师傅的功夫和鹅的质素绝,缺一不可.

港式烧肉的皮面是滑的, 看那肥厚的肉层,猜是大猪吧? 大大块的脂肪往口里塞, 很腻! 没什么特色. 我倒喜爱大马的脆皮烧肉.

鴛鴦 – 出名的港式饮品-鴛鴦, 既是奶茶和咖啡一起泡, 在大马称之为Cham=”参”=campur(马来语) = mix(英语). 鴛鴦在金加利, 旺角, canton-i, 港式之类的餐厅都可喝到.  这杯鴛鴦有点淡,没茶味.

丝苗白饭 / White Rice – 香港的饭蛮有品质的. 在大马哪儿有丝苗白米??

总评分 / Average Rating for ‘Chan Kee’: 3.3/5

用餐后,回酒店时, 经过菜市场的入口,正是朗壕酒店的对面. 好奇心突然特起. 于是我们决定狂一狂.

若你要认识当地风土人情, 就应到当地的菜市场, 必能让您了解一二.”

第一天的内容实在太长, 敬请留意第二集…

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