[茶餐廳] 鹿園魚湯米線 米, 中心

爬地熊

見到有間"鹿園魚湯米線"喺新東記樓上開咗,有冇老友記試過?唔知係唔係以前帝國中心嗰間?

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回復 1# 爬地熊


    tried it today, the menu is really similar with Cattle below, but a bit more choice.
the seating is quite spacious which is good.
Taste-wise, I think the fish soup is stronger then Cattle's and I think I like this new place better.  But I think it is 50 cents more expensive then Cattle's

I think it's from the same owner than the one before.

IcySugar

finalli open??? lol
i went dere like 3 times... n still not open =.=

chowB

Where is the exact location? The previous "Garden Restaurant"?

爬地熊

Where is the exact location? The previous "Garden Restaurant"?
chowB 發表於 2010-3-22 21:08

    ex-E2 Pasta House

ACC-HE

oh.. E2 finally dead.. sigh....

chowB

ex-E2 Pasta House
爬地熊 發表於 2010-3-22 23:39

OIC. Thanks! And it's running by the previous owner?

somewhereintime

A little OT,  I yet have to try any decent (not expensive) fish broth in
Vancouver for 30 years. To make good fish broth, first thing is to
locate some fresh fish bone(never salmon).  Where can we find fresh
fish bone in Vancouver year round?
Japanese use dried  bonito flakes, Korean use dried anchovies, but where is
the clean  fresh  fish flavour comes from? other than Dashi-no-moto?
That is what I observe in ramen  kitchens:  Pork bone broth, flavoured with
bonito flakes

peter236

A little OT,  I yet have to try any decent (not expensive) fish broth in
Vancouver for 30 years. To  ...
somewhereintime 發表於 2010-3-23 11:20

I heard that, the Chinese use dried 大地魚, slightly roasted in our wonto soup.
Also, the Chinese would put some dried fish eggs or prawn eggs when making the soup.

somewhereintime

That would be the flavour enhancers,  natural forms of glutamates,
too much of those you will have sore throat.
I wish I can go out and have some home style fish broth, or fish congee.
Panfry some tiny  fresh fishes until golden, add  boiling water a little at
a time until the broth turn milky, add some sugar cane, water chestnuts,
and black beans, cook for an hour, add tofu and some fresh fish meat,
pour over some fresh rice noodles (Bahn Hoi), then you know how good
home cooking could be. I would pass abalone for that soup.
Once I know an old guy who used to go line fishing every morning, those
no name fishes  were tiny but  absolutely  flavourful.