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標題: [其他飲食] 太古FOOD COURT [打印本頁]

作者: auyatyat 時間: 2009-3-28 16:16 標題: 太古FOOD COURT

今日去o左太古food court,間太古美食港式茶餐好難食..

作者: auyatyat 時間: 2009-3-28 16:30

但係間東南亞美食o既咖哩好好食~~~

作者: rockypath 時間: 2009-3-28 16:31

why would you eat in that food court. it is almost a death place.

作者: yuusaku 時間: 2009-3-28 17:16

好掛著以前康榮小館D茶餐(i know it wasn't in the food court)

作者: auyatyat 時間: 2009-3-28 18:44

行到邊食到邊o者..

作者: zulala 時間: 2009-3-28 18:58

1# auyatyat

totally agree!!

作者: myversa 時間: 2009-3-28 19:49

I remember there is a malaysian food stall there....

作者: somewhereintime 時間: 2009-3-28 19:52

7# myversa
The original Malaysian one moved to Coquitlam long time ago, then
the quality gone downhill, same as the business

作者: sheep 時間: 2009-3-29 08:30

今日去o左太古food court,間太古美食港式茶餐好難食..
auyatyat 發表於 2009-3-28 17:16

But they claimed that they are the best "gong sik nai cha' and she show me how to prepare.

作者: somewhereintime 時間: 2009-3-29 08:52

But they claimed that they are the best "gong sik nai cha' and she show me how to prepare.
sheep 發表於 2009-3-29 08:30

Ok, let's get it straight, they make the best milk tea in the food court.
I do not drink a lot of milk tea, I think the good places for HK milk tea in Richmond
are Lido, Paul's, Aleluyah, Kingspark, and the former Jacky Yip

作者: sheep 時間: 2009-3-29 08:56

She said that the tea leaves are from HK Jit Wing I guess, Jacky Yip has his own imported, and how about the others, I haven't tried Paul's yet, I think he is more HK style.

作者: somewhereintime 時間: 2009-3-29 09:02

You can buy variety of HK tea leaf blends here and not expensive too.
CW trading sells to most Cha restaurants.
Long Hair(Tony Ma) and Lido imported their tea from HK, but most
restaurant owners just buy locally.
The tea leaves is one element, but the technique is much more crucial,
I can give you some imported tea and I bet you cannot make the similar
result. I talk straight to you because I think you can take the truth.

作者: sheep 時間: 2009-3-29 09:12

Some say we should add egg shell, boil it and let it simmer for 5 mins, pour a couple of times can make it smoother. Pour tea into the cup with milk inside. Others said, you put milk afterwards, the right potion is pour it once you see the tea starts to change color.
so many different technique. Or just gimmics?

作者: somewhereintime 時間: 2009-3-29 09:22

13# sheep
The function of eggshells is to clarify the tea. I used to put small
amount of toasted coconut in the brew while I was operating large
shops in HK, selling 3000 + cups a day.
Pouring the tea back and froth for 15-20 times would make the
tea smoother. The tea should be very strong so 1/5 tin of evaporated
milk for a 7 oz. cup of milk tea.

作者: sheep 時間: 2009-3-29 09:26

Too strong, will upset the stomach.
According to what you say, it is not that profitable than just selling coffee. Much simple.

作者: somewhereintime 時間: 2009-3-29 09:33

Too strong, will upset the stomach.
According to what you say, it is not that profitable than just selling coffee. Much simple.
sheep 發表於 2009-3-29 09:26

That is the reason I drink not more than 2 in a day, too much milk too.
Coffee is much more cost effective but most new comer from HK prefer milk tea.
I can drink 6-10 espresso drink a day because it is low in acidity without getting
upset stomach.

作者: sheep 時間: 2009-3-29 09:39

as for brewing coffee, should it be so sophisticated like Stxxbxxxs.
Coffee will be drained away after sitting for 20 mins?
Are you kidding me?

作者: somewhereintime 時間: 2009-3-29 09:52

本帖最後由 somewhereintime 於 2009-3-29 09:56 編輯

Yes or no, coffee brewed in glass decanters should be discarded after 30 minutes.
However, most coffee shops are brewing their coffee into thermo containers, which would hold the coffee for 3 hours. Just check out the STXXXXXX or McDondon.
Therefore they do not brew de-caff coffee anymore, just de-caff Americano to order, then
they can charge more. 7-Elexxx still brewing the coffee into the glass pots so bet on your luck

作者: sheep 時間: 2009-3-29 10:45

What is the difference when coffee goes with bleached sugar and brown sugar?

作者: somewhereintime 時間: 2009-3-29 10:50

What is the difference when coffee goes with bleached sugar and brown sugar?
sheep 發表於 2009-3-29 10:45 [url=http://www.loyaukee.com/forum/redirect.php?gobinado to=findpost&pid=82107&ptid=7280][/url]

The Turbinado sugar(raw sugar) is natural cane sugar, contains more minerals and trace of molasses
while the refined sugar in north America are made with bleached sugar beet, te nothing which is less sweet, would contribute nothing but empty calorie.

作者: sheep 時間: 2009-3-29 11:00

咁有冇影响个咖啡味呢?

作者: somewhereintime 時間: 2009-3-29 11:04

咁有冇影响个咖啡味呢?
sheep 發表於 2009-3-29 11:00

I usually take my coffee black, or put some Grand Marnier in it

作者: sheep 時間: 2009-3-29 11:11

You will consume more if you drink it plain.

作者: somewhereintime 時間: 2009-3-29 11:14

You will consume more if you drink it plain.
sheep 發表於 2009-3-29 11:11

Yeah, more caffeine

作者: sheep 時間: 2009-3-29 11:22

I happen to see it in a movie, someone put a cinnamon stick to stir the coffee.

作者: somewhereintime 時間: 2009-3-29 11:24

It could be Cafe Brulot,
how about spoon made with dark chocolate couverture?

作者: 嘉嘉 時間: 2009-3-29 13:43

今日去o左太古food court,間太古美食港式茶餐好難食..
auyatyat 發表於 2009-3-28 17:16

is it still the same owner?
I haven't been to there for ages

作者: tck 時間: 2009-3-30 00:46

本帖最後由 tck 於 2009-3-30 01:47 編輯

never been there b4 don't know what they have in there any good???

作者: 小叻 時間: 2009-3-30 11:00

好掛著以前康榮小館D茶餐(i know it wasn't in the food court)
yuusaku 發表於 28-3-2009 17:16

ME TOO!! I love to go to 康榮小館 to eat dinner...and i miss their 雪糕紅豆冰&雪糕菠蘿冰~~

作者: somewhereintime 時間: 2009-3-30 11:03

ME TOO!! I love to go to 康榮小館 to eat dinner...and i miss their 雪糕紅豆冰&雪糕菠蘿冰~~
小叻發表於 2009-3-30 11:00

Yes I used to go there too, they use less MSG And oil, much better than the
McKim Saga. The new owners are too balloney

作者: 小叻 時間: 2009-3-30 11:06

Their food tastes so good....miss it so much~~

作者: somewhereintime 時間: 2009-3-30 11:12

31# 小叻

I like their steamed chicken

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