溫哥華老友記討論區 - Powered by Discuz! Board

標題: 香港增肥之旅（6) [打印本頁]

作者: fibbi 時間: 2010-2-26 18:22 標題: 香港增肥之旅（6)

今次講小食。我其實好少食街頭食物嘅，最多都係食雞蛋仔同豬腸粉。

起初無唯意，我真係次次經過都見到排隊。所以就試吓。
真係好好好掂，每一笠雞蛋仔都係鬆脆嘅。

門口貼咗啲明星相。

位置就喺灣仔電腦城出面。

另外，我每次喺香港都一定去嗰度食豬腸粉, 都係喺灣仔，粵華樂器對面。個名好似叫腸粉皇.
無picture，因為次次買完都急不及待食，唔記得影。

都係灣仔，泰昌餅家，肥彭食過嘅。

買咗普通蛋撻，蛋白蛋撻，同埋沙翁。

不過如果你鐘意食酥皮，就會失望，因為佢個皮係牛油皮，係好香牛油味嘅。

其他大眾化餐廳。
Polka Cafe，啲嘢食都ok啦。coffee比較好。遲啲先補番啲pictures.

Italian tomato，日式西餐廳。個hazelnut cake好香，mango cake就普普通通。嘢食都係普通。

佢叫日式risotto，即係，泡飯，唔係吓話。

Didn't take picture of the hazelnut cake. These two are so so.

($100/person)

魚米家
＄28一碗加菜／奄列連飲品。下午茶時間。
至少無味精，唔覺口渴。

午餐時段非常大碗，我都食唔哂。

下個post會share吓澳門嘅嘢食。

作者: tiffiant 時間: 2010-2-26 19:16

that egg tart shop is THE BEST
and that cookies shop toooooooo

作者: mukmuk 時間: 2010-2-26 20:35

提示: 作者被禁止或刪除內容自動屏蔽

作者: Catpiano 時間: 2010-2-26 21:34

Fibbi ..

seems like u really love to eat ..

Then you should go Taiwan . . Thai .. Malay .. or Japan etc .. rather then HK la..

^_^

作者: fibbi 時間: 2010-2-26 21:37

本帖最後由 fibbi 於 2010-2-26 22:38 編輯

4# Catpiano

I went to HK mainly to visit my parents. I don't want to spend time visiting other countries la. And after HK trip, don't have much vacation left la.

Btw, Japanese food is expensive. And the japanese food here is not bad either la.
Malay...I haven't been there...but isn't mostly spicy food? I can't take spicy food ...

作者: peter236 時間: 2010-2-26 22:06

Fibbi ..

seems like u really love to eat ..

Then you should go Taiwan . . Thai .. Malay .. or Japan etc .. rather then HK la..

^_^
Catpiano 發表於 2010-2-26 22:34

Hong Kong and China are the main hub for food. Those other places are good, but not as good as Hong Kong in quality and variety.

作者: MoiRhapsody 時間: 2010-2-26 22:46

亂講!！！泰國，台灣不知多野食過香港幾多，
越南D海鮮仲係香港冇得比!!!

作者: tiffiant 時間: 2010-2-26 23:01

ask her to buy us some gifts

作者: Surreal 時間: 2010-2-26 23:42

最近香港好流行去Pepper lunch....or whatever....

鐵板上面生燒牛肉 + 好多胡椒

唔錯架
有時間去試試

(睇完你D post好餓....既同時...要捏住自己個肚腩唔俾自己食野係非常咁辛苦既一件事)

作者: peter236 時間: 2010-2-26 23:48

本帖最後由 peter236 於 2010-2-27 01:08 編輯

亂講!！！泰國，台灣不知多野食過香港幾多，
越南D海鮮仲係香港冇得比!!!
MoiRhapsody 發表於 2010-2-26 23:46

Who cares what you claim? Hong Kong is the main hub. Canada seafood is even better than Vietnam or Japan.

作者: MoiRhapsody 時間: 2010-2-27 00:34

are you serious???
香港D台灣野越南野有幾難食你知唔知？？
人地新鮮老虎蝦當飯食，
龍蝦／蟹又可以即捉即煮，游水魚更加唔洗講。
士林夜市多野食都你唔信，
就算上廣州都好過香港啦

作者: khaki 時間: 2010-2-27 01:31

最近香港好流行去Pepper lunch....or whatever....

鐵板上面生燒牛肉 + 好多胡椒

唔錯架
有時間去試試

(睇完你D post好餓....既同時...要捏住自己個肚腩唔俾自己食野係非常咁辛苦既一件事) ...
Surreal 發表於 2010-2-27 00:42

Used to be a fan of Pepper Lunch in Japan, but after a big big incident of food poisoning of the diced steak, they closed down for few weeks, after that seems they are not serving 100% raw meat anymore, the texture and the taste of the steak is a lot worse. I regretted I went to have a meal there last time... won't go back. Not sure about HK's store though.

作者: peter236 時間: 2010-2-27 01:36

are you serious???
香港D台灣野越南野有幾難食你知唔知？？
人地新鮮老虎蝦當飯食，
龍蝦／蟹又可以即捉即煮，游水魚更加唔洗講。
士林夜市多野食都你唔信，
就算上廣州都好過香港啦 ...
MoiRhapsody 發表於 2010-2-27 01:34

Even Macau is better than Vietnam. Maybe they have more seafood in Vietnam. But not enough variety from around the world. The hygiene is not good there. Hong Kong is the hub where you can get more high quality and variety.They can import any food to Hong Kong.

作者: fibbi 時間: 2010-2-27 06:04

11# MoiRhapsody

話時話，我真係未喺香港食過台灣／越南嘢。韓國嘢都喺食過一次。
我都好想去台灣。。。

作者: MoiRhapsody 時間: 2010-2-27 07:07

FIBBI,
香港D越南野好鬼廣東式。

作者: MoiRhapsody 時間: 2010-2-27 07:08

皮蛋你真係有病，
你真係仲以為胡志明市係鄉下

作者: prelude318is 時間: 2010-2-27 18:35

I have tried HK Viet Beef noodle a couple of times.. it tastes actually not too bad but for sure it is not the authentic Viet beef noodle we can have right here. They have modified it a lot to suit the HK market because Honger doesn't like authentic Viet noodle. I guess the real Viet rice noodle tastes too rough for them if compared to the canton style rice noodle.. So they use canton style rice noodle to make Viet noodle in HK. For myself, I have never been to Vietnam but I like the Viet noodle in Vancouver better.

Fibbi, how do you know which place is good to eat and which restaurant is worth a try? Where did you find those info from?

作者: Catpiano 時間: 2010-2-27 19:19

Ha ha .. I just know 皮蛋 is Vietnamese as well .. he knows Vietnam so well!  lol

I guess it is common sense ..  lots of people from HK like to go Taiwan .. Viet .. Thai .. etc for food.

Don't get me wrong, food in HK is not bad in general...  and lots of choice ....

作者: MoiRhapsody 時間: 2010-2-27 20:22

CP,我去過澳門食，
如果跟住D所謂「天書」去食，一定排餐懵D野又唔好食（例子：魚翅麵），而且又分散唔得集中，食得唔多盡興。

作者: fibbi 時間: 2010-2-27 22:17

17# prelude318is

How do I know those places? Friend referral.
And also I do take a look at the review @ openrice.com la.

作者: fibbi 時間: 2010-2-27 22:23

19# MoiRhapsody

啲friend都話魚翅麵唔掂。
不過喺廣州食嘢，會唔會驚唔乾淨？（或者係我成日都形住係咁）

作者: peter236 時間: 2010-2-28 02:04

本帖最後由 peter236 於 2010-2-28 03:06 編輯

19# MoiRhapsody

啲friend都話魚翅麵唔掂。
不過喺廣州食嘢，會唔會驚唔乾淨？（或者係我成日都形住係咁）
fibbi 發表於 2010-2-27 23:23

I guess we have to change our perception a bit. I didn't have problems after eating in the Chinese cities. Many westerners still think China is like what it was 50 years ago, no wonder they were always "surprised" when they go to visit for the first time.

作者: MoiRhapsody 時間: 2010-2-28 07:31

who ****ing care what the westerners think?????
when we are all from asia any how?
vainvainvain.

作者: MoiRhapsody 時間: 2010-2-28 07:49

fibbi
廣州其實無問題，始終係大城市。
辟D即地方唔敢講，不過生既野好似刺身呀咁千祈唔好食。

作者: peter236 時間: 2010-3-1 02:41

fibbi
廣州其實無問題，始終係大城市。
辟D即地方唔敢講，不過生既野好似刺身呀咁千祈唔好食。
MoiRhapsody 發表於 2010-2-28 08:49

We should not even eat raw fish, not even in Japan. These raw fish or meat have bacteria in them. It is just a matter of more or less of them.

作者: mcjohnjohn 時間: 2010-3-1 02:54

CP,我去過澳門食，
如果跟住D所謂「天書」去食，一定排餐懵D野又唔好食（例子：魚翅麵），而且又分散唔得集中，食得唔多盡興。
MoiRhapsody 發表於 2010-2-28 12:22

果d 「天書」係收左食肆既廣告費架... 千祈唔好照跟.
去openrice search 下好過啦~

作者: somewhereintime 時間: 2010-3-1 06:42

24# MoiRhapsody

Eating raw seafood is for novelty and adventure, more to satisfy the mental crave than actual taste.
When eating uncooked meat/ fish, the most important issue is the sanitation, the training of the cook,
the  cleaningness of the restaurant.
In Hong Kong and Gongzhow, it is popular to eat raw fish that utilizing fresh water fish that contains
billions of  live  parasites, that will continue to grow in human intestine tracts. They do taste great thou.
The bacteria will only grow when you keep fish at room temperature for over an hour, that would cause
intoxication, diarrhea etc. Serving raw fish is risky,  try to avoid eating  Thai style raw shrimps, they taste good
but resulted in numerous poisoning cases, even fatal.
Handing raw seafood requires in depth sanitation training, much  more than fancy garnishes and  impeccable
knife skills.
I would not eat lobster salad at Chinese banquets,  simply because they seldom  use  separate set of knives,
cutting board and utensils for hot and cold foods, that would cause cross-contamination. Just imagine they cut
the cold plate meat with the same knives and chopping boards after they chopped raw chicken and crabs,
that is the $2,500/ table  banquet in Vancouver.shivering!!!

作者: MoiRhapsody 時間: 2010-3-1 07:05

北美一定要急凍過既會唔會好D？

作者: Rainy 時間: 2010-3-1 07:22

fibbi, good food! I ate lots during my trip in Asia too..... I had some of the food that you had as well.

have you guys tried the buffet at Royal Plaza Hotel? When I went there, not too many mainlanders, and I was able to spend my entire 2.5hrs good time there without fighting for grabbing food.

作者: somewhereintime 時間: 2010-3-1 08:01

28# MoiRhapsody[/

It is all about enforcing the Public Health Act,
in Canada, only fish that has been previously blast frozen is allowed to serve raw,
no matter it is  Jap Sushi, Italian Cappaccio, French Tartare, Thai Shrimps or Peruian Serviche.

Blast Freezing is the process to drop the temp from 15 C down to -50 C in less than 1.5 hour.
It is best done on fishing boats. This process will kill 99% of  Parasites in fish, the bonus is that
the blast freezing preserves the protein in fish, so the fish is actually taste as good as fresh.
Try to buy a live garoupa, freeze it in your home freezer then steam it, the frozen one taste
terrible and the sweetness from fresh is lost, because of the protein lost during defrosting,
not to mention nutrition lost. However, the process is costly therefore the sushi quality fish
is expensive, i.e. $36 for a Kilogram of Salmon, so each slice of  sake sushi cost $1.25 At Purchase,
How much can you sell it for in order to get a reasonable margin. Most  inexpensive sushi restaurants in
both Hong Kong and Vancouver use  fresh Farm Raised Salmon for AYCE or 0.89 sushi, it is violation of
CFIA bylaw and illegal, you eat at your own risk.
It is nothing to do with Japanese, just health issue. Sashimi done by chef trained in Japan is safer to eat,
forget the Vietnamese owned sushi bar, they are dirt cheap but you never know what you are eating.
Just look up the local health authority website, majority of the  Intoxication outbreak sushi restaurants,
the owners are either Vietnamese or Mainlanders. Seriously, they have no sense of Proper Food Handling.
I've seen so many of their kitchens.

歡迎光臨溫哥華老友記討論區 (http://loyaukee.com/forum/) Powered by Discuz! 7.2