raima

to me, it seems like 煲仔飯 in hk tastes different (and maybe better too) from the ones in here. i don't understand how do they make it tastes like that. i wonder if it's a choice of rice or purely technique, or the soy sauce that they use?

煲仔飯 is so yummy.

raima

43# somewhereintime

i don't know about ginger and stuff. but i definitely think certain seafood is fresher in hk than in here. it's common to hear people say the chicken here are tasteless because they are frozen; where as the ones in hk has real chicken flavor.

raima

today i finally went to public market for 煲仔飯

we had chicken + mushroom; and chinese sausage + spare ribs in black beans

they tasted okay. pretty cheap though