順興茶檔 鰂魚涌

順興茶檔 評價 相片

有一次在公司附近覓食, 來到海澤街, 見街口這小店人頭湧湧, 坐哂出店外, 就很想來吃了。

可是午市時間總是一位難求, 故找了一天較空閒的時候, 便來了。

看店外的雜誌報導寫到這裡馳名的車仔腸粉。

名為車仔腸粉, 自行在紙上剔剔剔便可 其實車仔紙上還可以選配正常的車仔麵的。

我這不想用腦的懶人索性連配料也懶得選, 要了一個套餐 ($26 連飲品): 腸粉底 + 大雜, 加 $4 要了時菜, 還有熱鴛鴦。

腸粉用地道大牌檔銻碟上桌奉客, 入了舖都有如此風味, 不錯。

大雜即是豬紅、豬皮、齋、魚蛋、蘿蔔和雞翼尖, 6 樣餸, 好不熱鬧, 絕對可以滿足多心的人如我。

餸菜鋪滿一碟, 連腸粉都幾乎不見了。

這碟腸粉的基調是店家秘製的豉油汁, 略帶花椒八角等香料味, 微鹹少甜而不膩, 可帶起食材的味道, 就如車仔麵湯的作用一樣。

豬皮、蘿蔔、魚蛋和菜都是正常的水準, 沒有很突出的地方, 不過那少少的齋 (是豉油齋來的!) 相信跟汁底同出一源, 盡收當中精華, 另配上濃醬油, 好吃!雞翼尖也入味, 我想跟榮記的有得揮吧, 車仔檔做這些惹味小食果然是有一手的。

豬紅少吃, 難得爽滑沒燥味, 也好。

腸粉該有三四條吧, 味道不是最主要的考慮, 因為此時它已變成豉油汁底的映襯了。

鴛鴦, 出乎意料地, 令我有點失望喎, 總覺得味道有點怪怪, 難道是喝慣了單純 coffee or tea 的我不習慣了?吃到中途, 放飯的人潮殺到, 眾人坐到出店外, 枱是開了又開, 位子加了又加。

其實店內已感受到 (我想像中) 大坑舊店的簡樸面貌 (因我從未去過, 嗯), 老闆 (?) 在玻璃櫥窗內表演功架, 如果可坐到店外吃相信還更有風味呢。

不過人多的時候, 店員也忙個不可開交, 還是早點來吃較好。

之前o係呢度既討論區見到話一間好出名既大杭車仔麵開左間o係鰂魚涌由於o係o附近返工, 所以專登去試一下位置係以前 "人情味" 既位有個套餐, 自選三餸 / 大雜 + 腸粉 / 麵 + 飲品想試多幾樣, 就要左個大雜粗麵大雜有, 麵根, 魚蛋, 蘿蔔, 雞翼尖, 豬紅, 豬皮麵根 ok, 普通魚蛋, 淋, 唔係彈牙果種蘿蔔, 好淋, 無榨, 但唔算好清甜雞翼尖, 咖哩炆過, ok豬紅, 普通豬皮, 唔夠入味感覺上係不過不失, 但聽講最出名既係魷魚, 東風螺, 大腸有機會既會試一次呢三樣餸最好既覺得反而係豆漿, 獨立樽裝, 鍚紙封口標紙寫著冰糖鮮豆漿, 味道剛好, 不過太甜

Shun Hing may be more than 4 decades old. But this location is a new one. Mr Chan, the owner of the original Shun Hing in Causeway Bay (Tai Heng),called it quits on the old joint. At the time of writing Mr. Chan has opened this new Shun Hing (with his youngest brother) for 3 months after nearly 3 years of absence from work. There were wooden tables with simple settings. The menu was locally Hong Kong style.I settled inside the shop, and ordered one of those ricenoodles selections. With rice noodles as base, I chose conches (東風螺), fishballs (魚蛋), pork crackling (豬皮), wheat gluten (麵筋) and lettuce. While making my order, Mr.Chan shared his story with me. It turned out, that Mr. Chan has been fond of the old ways he enjoys making his ingredients from scratch. For instance, soaking pork crackling himself and simmering them in a rich broth until flavored through, as opposed to having an external source does it for him and deliver it over. As seen here, the fishballs were slightly smaller and denser variety than the fluffy ones you get elsewhere. I especially enjoyed the crackling as the spongy texture soaked up all the flavors from the broth, with a light sweetness to it.The order was dressed with a special blend of soy sauce blending sugar, a little fivespice from the broth that cooked the conches, and a little sesame oil. The rice rolls were the tighter rolls, clearly not something Mr. Chan made but it's gotten from a source where Mr. Chan has always ordered from since the period he worked in Causeway Bay. The Conches were quite a trick. They arrived on the dish like some special meat dyed orange. Upon tasting, I sensed a sweetness right away, then the soy sauce and some 5spice marinade and perhaps a little exotic spices I wasn't aware of? I asked, and it was true that Mr.Chan has put curry in the mix, but only ever so light of a pinch. These conches were purchased dried. Through numerous soaks with cold water, they have to be handchosen with their sandfilled sacs taken out. Mr. Chan showed me how it's done, which amounted to about half the weight of each conch was discarded. What's left would be tossed into the rich marinade and slowly simmered to optimum flavour peakness, served on my plate.Wheat Gluten was another favorite its role was similar to pork crackling, but this soy product was cooked in soy sauce to begin with, then served cutup in each order. I realized that each ingredient that could be chosen from the list was separately cooked by the Chan's with great care, as they know the entire process from preparation to finish. Each order (dine in ) is served in oldstyle plates and beverages served in metal mugs like hot tea with lemon pictured here. 5 slices of lemon in a mugful of tea > this oldstyle generosity may have lost through generations of taking shortcuts and "adapting the new"...The Chan's have a new mission now, as they proudly announce to any new customers."We represent the oldstyle, where we do things in ways that we know how...because we care, and the customers deserve to be served 'with heart'"Just for that, I'm won over by this oldstyle joint. It's undoubtedly true that I'll return for their rice rolls with conches, and other items I may have missed due to availability for the day.

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