What happens when the restaurant you plan to revisit after several years of you forgetting its existence, turned into a completely different restaurant with a few familiar dishes and a whole lot of varieties you thought you entered a different restaurant? Well, this is what happened with Satay King here in Causeway Bay. At the top of the arcade the elevator will spit you out after stopping every floor below during lunch hour. When the elevator door opens, hold your breath and open your eyes to a restaurant that looks like a dingy corner of a forgotten Theme Park that was once fun, or at least once a "pirate ship" with statues resembling Captain Hook and other movie franchise villains.

Don't mind it, once you sit down you'll notice the little machine where the menu sits, It's a cute little device you can just press the button and the waiters will come rushing in. It ensures prompt service and someone to get your attention real fast. We needed a quick bite, and ordering something familiar may have helped. We ordered two lunch sets --

1. Rice noodles with Sliced Pork in Satay Broth + Veggie side-dish, and a Tapioca Milk Tea for drinks.
2. Rice with Porkchop in Satay King's "White Curry" with a Taro-flavored Tapioca Milk Tea and a Pudding for dessert.

The wait for the noodles was short, it came almost right away, thanks to the factory-line production everything's made in advance. When someone orders it, the thick peanut-flavoured broth was ladled into the cooked noodles topped with slices of pork and then, off it go to someone's table ready to be consumed. The noodles have stuck into a tight pile at the bottom. When we tried to pick up a bunch we managed to pick up the whole pile in midair, with some thick broth clinging rather than dripping back into the bowl. The broth was hot enough, with plenty of peanut flavour but minimal heat from chilies. The pork was slightly drier than we thought it might.

The veggie side dish, you can see, confirmed that vegetables should not be left standing around (raw, or cooked) for too long. It's at room temperature and it didn't quite taste like vegetables as pieces of cabbage were cooked until rather soft and lost its quintessential crunch as cabbage, or a vegetable, at all. The Tapioca Milk Tea was the only thing qualified as "satisfactory". It arrived way before the food arrived, and it's served really cold with not too many ice chips.

The Rice with Porkchop in 'White Curry' took another 20 minutes after the noodle soup arrived, but the waiting time felt like it's worth it when a narrow dish was placed in front of me -- pork chop with a good aroma of lemongrass was off to a good start. Then it hit me. There were only three thin slices of pork chop and not nearly enough sauce to be considered 'adequate', let alone being 'enough'. While requesting for extra sauce to be given turned out in vain, I took a bite into the pork chop to realize that the best things about the porkchop well how fitting it looks as "pork chop with lemongrass" and the temperature it's served in. The porkchop itself was soft and didn't quite taste like pork at all, with its degree of softness I'm not sure meat was supposed to taste like that at all. I also had a painful Tofu-rkey flashback moment eating it. (That's another story saved for Thanksgiving talk) The 'White Curry' was a thickened coconut-based sauce that's normally too thick to be considered sauce at all. Its thickness made rice easier to down, but again a little too sweet and not nearly dense enough with coconut flavour. In the end all the last bit of sauce was mopped up with some of the rice.

The Taro-flavoured Tapioca tea -- I have always enjoyed that artificial flavour of it, oh and not to mention that fake-lilac purple that screamed "Heffa-lump" when you see it (Winnie the Pooh fans will know) Its taste reminded me of those Purple Taro Icecream I ate growing up. It's not half bad, it's an alternative choice to the ordinary kind. The Mango Pudding, was best left attended. It tasted neither resembling mango nor was it fruity/creamy at all. It tasted like someone added too much sugar in a milky version of jello, only that it didn't jiggle at all.

You know the instances when you're likely to have bad food in theme parks with roller coaster rides? I felt exactly like that at Satay King. What used to be an OK restaurant has turned into nightmarish attempt to turn into a concept shop selling 'pirates' when other shops which used to "pirate" Satay King has gotten more successful over the years. The menu is nowhere near as daring as before, and certainly when introducing everything from Japanese, Korean, Szechuan, and Shanghainese fare with a Hong Kong twist all in a restaurant once famed for its Southeast Asian fare, it zeroed right in into alienating diners to feel as if they don't belong here at all. The pirates should've been gone quite a long time ago, and so are the round-the-world dishes. Sticking with satay and perfecting it may have been the way out for Satay King.

不經不覺在這裡兩年多了. 寫食評比較慢的我. 竟然現在才寫夠200篇. 自問沒有眾食家的努力"日日食, 日日寫"的毅力. 能夠寫到這裡, 算是自己對此"興趣" 有個交代吧. 從"生手"到現在可尚算是"熟手"寫食評的我, 上次錯過了首一百篇(習慣性地交, 忘了記錄在案). 在第200篇執筆之時, 是先要感謝一班要好的食友. 教曉我"飲飲食食"都可以很認真, 亦是應該認真對待的.說實在的, 放進口裡的,不認真選過怎行?

這篇寫的倒是新挑戰. 寫茶是也.

明茶房從灣仔搬到鰂魚涌已有一陣子. 說要喝茶, 年青一輩的大多數不是綠茶就是烏龍, 還是那種從塑料瓶放雪櫃的. 說不上有獨特的味道. 這裡賣的是茶. 進去時先看見中式的木製桌椅, 房中間放著零售的茶葉及各式各樣的紫砂茶壺. 正中央是品茗的桌子, 上面擺放著茶杯, 茶壺, 公道杯的茶具. 桌的一方有一個擺滿關於'茶'的書籍, 另一邊則是供茶藝班的課室. 主理人Vivian對茶的認識很深, 就連兩個兒子的泡茶手勢也是有版有眼.

自己對茶的認識並不深. 甫坐下Vivian已先行泡好一杯. 名字當然說不出, 只感到茶湯發出淡淡的桂花香. 在淺嚐的過程中發覺這茶味道共有幾個層次. 說著, 第二泡已準備好了. 同一杯茶的茶葉, 味道竟然是先嚐花香, 再慢慢滲出果香. 最後喉頭彷彿浮上了一股輕輕的甘甜, 是讓人回味的.

說品茶跟品酒是差不多應該沒錯. 雙方同樣依靠個人的味覺感官來感受出茶與酒的特質. 很多時候香與味是"像"一樣東西, 可能是水果, 或是花蜜, 回甘有時會像是鉛筆的味道...品茗其實也是讓人從泡到嘗的過程中找到自己認為最對自己口味的方法及茶種. 喝過第二泡才知茶的名字是"鳳凰單欉(桂花香)", 是春茶的一種. 茶並無桂花成份, 只是茶葉自身的特質而已. 看見餐牌上有個叫"桂花雪耳凍"的甜點, 要了一個試試. 自家製的茶凍是淡金而透光的, 有一點點的桂花在上面, 就是看不到雪耳. 用小匙輕輕舀起. 花香撲鼻, 茶凍的最底部好像有點什麼. 看真點 -- 是切成小丁的雪耳, 細得像是雪花給凝固在茶凍裡面一樣. 入口時先嚐到輕輕的一陣花香, 讓茶凍在舌頭上慢慢融化, 留下來的是帶脆的雪耳茸. 在桂花的蜜味之中我隱約嚐到一絲並非花或茶的味道. 抬頭看看原來主理人嘴角的一笑便知道我也感覺到了.試真了, 再問. 果然是有一種特別的材料夾雜其中. 但答應了主理人不會在食評中透露, 還是大家自己去試試吧.

另有一個"玫瑰山楂凍", 用上了先家製的玫瑰蜜與山楂製成. 顏色是帶紫的豔紅. 是次剛賣完了, 反而推薦"玫瑰蜜吐司". 要了一片, 端上的時候是普通的吐司上切開四份, 上面塗上了那鮮艷的花蜜. 芬芳怡人的花香與蜜糖互相配合. 味道則有如吃Rose Jam on Scones 一樣, 只是玫瑰花蜜的味道更濃, 甜味亦較自然. 此時不懂茶的我在好奇心驅使下想試試一種名為"九曲紅梅"的紅茶. 單聽名字已夠美了,泡出來的茶湯呈淺棕色, 香味不及之前鳳凰單欉般濃. 反而是帶一點甜的核桃香. 紅梅只形容了茶的顏色,果味倒是沒有, 換來的反而是發酵產生出來的木香. 這茶的甘香配上玫瑰花蜜吐司尚算合適, 但未必完全是"我杯茶", 另外還試了茶館的"白毫銀針"是先入為主吧, 總覺得起初的綠茶變化較大, 層次沒這麼分明, 也不如前者般耐泡. 味是清而且甘.

跟主理人傾起喝茶的習慣及喜好, 才知這裡除了賣茶外,還會定期舉行茶藝班等供大家學習關於茶的知識, 所以店名取"明白"的"明" -- 為讓像我一般對茶少認識的人多明白"茶", 所以捨"名"取"明". 說著有關吃的話題總是說個不停.談到泡一壺好茶跟做飯一樣難, 主理人的一番見解倒是有道理的 -- 每事都需要經自己慢慢開拓才能找到合適的方向. 此時想起寫食評的事...自己其實也是在慢慢探索. 或許小弟的食評偏向"長篇"的一種, 未必是大眾"杯茶", 技巧方面...還是要多加琢磨的.

下次會再來試"玫瑰山楂凍"的.

See or Be Seen -- That's the fun part of open-space Cafes in a strip mall. Except that one in Landmark occasionally hit the headlines from some papparazzi in action, few of them actually get the credits the establishment allow it to have. Pacific Coffee has closed on its current location, and the next day after it closed, The sign of Habitu came out. Just as I was about to savour the Latti di Rose I bragged about in one of my earlier reviews here on Openrice, I realized, that another location has opened near Quarry Bay next to the Epoch Desserterie. This Caffe Habitu takes after the open-space arrangement like its predecessors. The 'kitchen' in the middle, surrounded by the fridges neatly packed with sandwiches, deli salads, delicate desserts and on the other side, a full coffee bar ready to work you up with a caffeine kick!.

For the first week of opening, anyone who drops off a business card in the morning between 8 am to 10 am will get a free coffee (and that means a latte or Cappucino). Should you arrive anytime at this new Habitu from 10 am onwards, you can drop off your business card to get a buy-1-get-1-free beverage of your choice...which, apparently is a good deal too.

With total disregard of what's on the menu because I've been to other Habitu's for a few times, I have meanly ordered the Latte di Rose the minute I approached the front of the line, while my company will have the Cafe Mocha for her share of the famed scrumptiousness of sipping chocolate here at Habitu. My heart chilled a little as I dig in $39 for the Rose Latte, doubting inwardly that somehow something has gotten wrong in the math -- Could the latte's price be jacked up over a period of 3 months (since my last visit), or did I really remember wrong?

The Cafe Mocha was made first with a base of espresso and sipping chocolate just about as thick as warmed chocolate ganache, then topped with steamed milk and a spoonful of milk foam. Right now the milk has filled the top but the barista insisted on the whipped cream. With careful hands he managed to top the architectural wonder, but lost out to the artistic element. The drizzle of chocolate syrup was not intended to be any Jackson Pollock-esque, but it has reached a level of messiness on top of melting whipped cream that was rather unappetizing as a whole.

Latte di Rose was easier in terms of construction. A dose of MONIN Rose Syrup into Espresso and Steamed milk will get you this floral fabulousness of a Latte. It was only when the latte art was completed did I realize that a proper Habitu Rose Latte has whipped cream on the top. When I mentioned it, the barista's hand stopped in midair for 5 seconds until I dismissed the idea and threw it out the window.

The mocha has a certain lightness in terms of coffee taste, but when it comes to balanced proportions between coffee, chocolate and milk this one has done it right. The whipped cream and chocolate syrup made this a drinkable dessert, and for fact a not very sweet one. Latte di Rose released a whiff of rosy aroma before we lifted the cup. The floral element hit the nose as honey sweetness reached the tongue, finished with a light sting on the espresso which seemed rather out of place in the midst of all mellowness of steamed milk and rose syrup. The mall maybe crowded with people from early in the morning to late at night, and it's not so much as a place to see, or to be seen by anyone around you).

Caffe Habitu still needs some tuning up to reach its usual standards. The service may be prompt when they take your orders, but trays and empty coffee cups with dirty dishes were left unattended for quite a while before someone attended to them. The most 'disturbing' factor, however, was later when I realize that this Caffe Habitu charged more (a few dollars per coffee, at least) than say, any other locations. I feel somehow cheated, and that's the moment which got in sync with my mind when I doubted inwardly that a Latte di Rose costs $39 dollars. It's not because it isn't worth it, it's just that it doesn't sound fair to charge an ordinary latte for $35 and the 'rose' factor as "an addtion of syrup"...when all Habitu fans will know that despite the Latte di Rose was not on the menu, it remains one of the favorites that mark how special the Cafe is.

Now we'll also know, that the Latte di Rose is not the only special thing Habitu has on its sleeves, apparently so is its marketing, and everything else. Perhaps that's how much convenience will cost for anyone too lazy to walk an extra block with no air conditioning in the midst of summer under a blazing sun for a cup of coffee.

Through the cheer and balloons and applause a group of 20 or so threw a party for a dear friend. That was the simple version of the story.

Backstory: A few weeks ago an invitation came flying in, A SURPRISE PARTY, we thought, deep down knowing that it can't possible go under wraps without the birthday girl knowing. Then some arrangements were made, and some more adjustments, fine tuning here and there. We have a plan -- the surprise part has GOT TO WORK. "What is Boardgame" Cafe is the place we're holding the party. The location is really not as hard to find as the address clues us towards. The location was set, food arrangements were set, and then, we each disappeared into high anticipation for the party, no one uttering a word over plans for that day -- no dinner plans, no gatherings, no overtimes either.

The phone rang. 2 minutes before action -- we held our positions behind the couch, crouching down as lowly as we can with balloons in hand and surprise at heart. The party paper popping toy in some of our hands, ready to release the fun. The door was kept slightly ajar. We heard footsteps walking up the stairs slowly. When the door was pushed open. SURPRISE!!! (in big unison). The birthday girl has yet to catch her breath for the sudden burst of excitement from behind a shelf-ful of toys arranged at the entrance by the cafe. She walked closer to the open area of the space to find us, all happy and delighted to surprise her. She was at a loss of words, and with a trademark laugh and squinting eyes as if it was only a dream she has dreamed about...but it was real...surreal even.

For our private party the cafe has put together a casual buffet for our crowd. It's nowhere near fine dining, but none of that mattered so much as to everyone gathering together and have the most fun we can have with the birthday girl. In warm trays there are the unlimited spring rolls and potato wedges, the usual party favorite, somehow lost to the sensational tray of Spaghetti Cabonara, which was of course in no comparison as the al-dente Italian ways, but the flavour itself was good enough. Generous flakes of crispy fried bacon atop and blended in with a besciamella sauce with egg. It came out rich and eggy, and just about the best comfort food we had that night. Spaghetti Bolognese was close, with dollops of Pesto Genovese atop, However we were so caught up with the carbonara that it was forgotten until later on.

What would be a party without wings? The marinated wings were at first very popular but through group games after group games we finished them off, and so did the smoked salmon and the pork on the bone. The latter was sweet and baked on the premise. The meat was tender and well seasoned throughout. Salads maybe laden with dressing from a jar, but instead of a plain apple chunks-canned corn, the cafe managed to throw in enough cubes and tiny globes of melon to make the salad a fresher alternative to vegetables/ fruit. The fruit tartlets, pictured here, were ok, although I would trade ready-made pastry shells to graham cracker crust any day. The whipped cream filling was also very whipped and didn't quite taste like cream. The strawberries, however were sweet and each tartlet looks petite and delicate.

Cola and a lava-lamp lookalike Fruit punch were the beverages du jour, and through cups after cups of fizzy drinks and us playing group games we shared what matter the most in a birthday party -- Laugh and Happiness, the kind of joyful elation that we celebrate the birthday of a friend, and to celebrate having such fantastic buddies around us, the comraderie within. Taking a look around, as I'm glad, pleased, and fortunate to have this group of people from all walks of life, sharing the same passion in food, to celebrate one of us, and many more to come.

Happy birthday, my dear friend.

一直想吃川式的烤魚. 上環的"小魚鮮全烤館"說了幾次也沒去. (看來也只有說的份兒...) 想不到某日竟在東區找到烤全魚的踪影!!

"巴蜀烤全魚"在港島區開分店, 選址位於東大街附近. 看地址時總覺得特別遠. 星期五至日不設訂位. 於是早點來吃晚飯. 我們三人為了週末再吃麻辣. 是日只宜輕嘗. 新店不算大, 但燈光充足, 冷氣亦夠的, (又熱又麻又辣是最吃不消的配搭). 三人先點了涼拌窩筍, 魚方面全魚可能吃不完, 只要了"大邊",我們亦捨麻辣而取"泡椒味", 另加配菜 (芹菜, 菇類)和一碗白飯.

涼拌窩筍先來. 一小碟的碧綠小段, 底下的是陳醋和芝麻油做的汁. 上面則是蒜末. 記得第一次吃窩筍是伴著"口水雞"吃的. 廚房端上一碟刨得薄薄翠綠像瓜的東西, 說是能解辣的. 一片入口, 果然辣味全消.是次再嚐窩筍. 分別在於這次的是用水煮熟. 沒有了想像中的脆嫩. 但整體算是醒胃的前菜.

泡椒大邊魚上桌說大的不算很大. 菜單上已說明建議先吃薄肉且嫩口的腩位, 再分開在魚背上的厚肉, 在湯汁裡燙一燙才吃. 湯汁很濃辣椒味不很重. 想加辣, 只要把辣椒從魚背上放到湯裡滾出辣味來. 魚肉鮮味十足, 外皮煎香了再浸在淺鍋的湯裡煮. 有點像吃泰式的那種燒魚呢. 配菜是另加的, 份量不很多 (也可以說是沒幾多配菜) 芹菜倒是能帶出魚的味道, 加上大豆芽和大蔥吸收了魚肉的精華, 最後當然要把剩下的湯汁舀在飯裡, 伴著點點的泡椒的香味和辣味. 三人吃一客大邊魚是剛剛夠的 (當然還有下場吃甜品!!).

"巴蜀烤全魚"還有好些小食及魚湯米線等選擇. 米線還可選魚鮫/ 魚嘴等. 下次會再來試的. 不知怎麼, 店裡有些小昆蟲. 建議店方先把這些除去, 讓顧客吃得放心. 服務方面此店服務員挺生手的. 但舀茶, 落單是做足的. 會再來吃一次麻辣全魚的.

A party under wraps, unveiled at the very last minute when the birthday girl arrives at the door, is just about as any surprise birthday gift one can get. This day we celebrate a dear friend. Party aside, a friend arrived carrying in hand a two-pound CRUNCH CAKE from One Bar, a place which has long been on my list to try but never gotten to, despite how close (location wise) it is. The crunch cake has also been the stuff of legends of birthday cakes out here. Having tried a local bakery chain's "angel food cake" imitation of this.

The party went well, and as we mumbled to each others' ears (except the birthday girl's) "cake time"...we whispered, as the delicately fluffy cake was delivered to the centre of the room. We all gasped at the perfect cream-wrapped cylindrical bundt -- so fluffy with its coating of feathery light whipped cream on the outside. We chanted cheerily as our hearts anticipated the cake dearly.

The first cut of this cake has to be the deepest, as the knife travelled through intertwining layers of whipped cream, to a fluffy vanilla chiffon cake, and then the whipped cream again, with the cake at the base. Two thick layers of cake so light on the textures, but compared with the whipped cream filling/topping the cake takes on the slightest zest of lemon within. The cream was not flavoured with vanilla, in fact, it is the plain simplicity of "just cream, whipped" that delivered the satisfaction (and a few low moans from the bottom of the hearts of some 'dessert monsters' in the house). Chopped bits of Honeycomb offers a sweeter texture on the otherwise soft dessert. The deep caramel taste in the honeycomb contrasts with the uniform creaminess of the cream -- just about as simple and perfect as a cake can be.

While some may find the cake rather heavy due to the excessive amount of cream used here. The cake, however, is a balanced act on its own. You need to savour just the right amount of cake, cream and crunch to make it satisfying, and on an occasion like birthdays, having a group of dear friends who believe in you and stand by you in the most adverse situations and hardship, perhaps will give you strength to deter your plans or inhibitions and go for an extra wedge of cake, or an extra sprinkling of honeycomb crunch. The cake may become the centre of attention at this moment, but as so many of us celebrate the cake on this platform, let's also not forget that we dedicate the fabulous cake to yet another fabulous being among us -- one who knows and loves food. And one we love dearly as well.

Note: Please disregard the marks for "environment, service and hygiene", as the review can only be published with all the scores entered.

For the longest time I know, the old location of 大利清湯腩 was always a full house -- It means if you want a particular cut of brisket then it's a race against time. One incident of me walking me when the store ran out of 坑腩 and 爽腩 at the same time before lunch hours have ended. That made me realize that I won't ever set foot here unless I am here early enough to wait for what I want, rather them watching pieces of briskets simmer ready to be eaten by someone else other than me...Good thing there is a new location, 2 blocks away, and possibly twice the size of the original joint. There is really no need for menus. Those who have been here before will know their orders, and those who don't will know if they look up to the wall. Those, however, who order anything else will get what they deserve as if they intrude into unfamiliar territory like an alien on Brisket Paradise.

Weekend afternoon was surprisingly 'empty'. Was it the heat deterring people from eating anything hot (temperature) and slow-cooked over a period of time? Noodles with one kind of meat ingredient costs about $26, but with one more ingredient is $28, which is exactly why you need to feel greedy and order 坑腩 and 爽腩 at the same time. Many also ordered the slow-cooked Lo-Bok ($10 for a piled up serving).

Nooldes arrive promptly. The broth is nowhere neat "clear as consomme" as they claim -- look wise and taste wise, through rich with beefiness resulting from a lot fo beef and its bones simmered for a long time. A faint reminder of star anise diminished slowly behind my palates as I sipped the hot broth. The tendons were gelatinous and soft, almost like a beefy terrine in aspic. The 坑腩 was tender, and bears no resemblance of those stringy brisket bits caught between the teeth in many other brisket nightmares. 爽腩 has the texture from the textbooks -- a little chewy but didn't transform into edible rubber. The membranes attaching bits of meat are the best part as I slowly savour every morsel of it. You won't get a lot of those in each bowl, so every bite will count.

If you like 伊麵, feel free to go for it. There are occasions when the noodles were perfectly cooked while one time they got mushy before we started taking the picture, shown here. Cuttlefish balls here are sourced well. They got the better kind and it's not mushy all through, with a little bite indeed. In the midst of blazing summer heat, the new joint certainly is "cooler" than the old one, plus, during lunch hours, the lines tend to be shorter too!!

Note: The briskets you can count on, but do remember to try different cuts if you can, so you'll know what to order and not get the "ordinary" cut which tends to be the stringiest and toughest cut. Also be sure that the broth is hot enough when your noodles are served. If you order 河粉, consume promptly, as they tend to absorb the broth quickly and become mushy.

要在春園街數人龍食店, 除了金鳳和鹵八外, 就要到"新景園"了. 每日午市的時候如常. 來的都是為了兩款撚手佳品 -- 干炒牛河及咖哩豬扒飯. 是日有幸在一點鐘前殺到灣仔, 來到的時候朋友剛剛有位. 是擠了點, 但打算吃完就走, 前後也不過廿分鐘. 忍著吧.

先上的干炒牛河. 每一條粗幼適中的河粉都沾上了豉油. 牛肉很嫩, 亦夠入味的. 洋蔥切成小瓣拌在其中. 有一點點的辛辣和清甜夾雜在內. 好在豉油色濃但味是調得好, 夠鑊氣炒出來的干牛河才有這裡的好. 加上碟底沒有一層油積聚著. 說是招牌菜的確沒錯.

咖哩和豬扒是分開上的. 先來的咖哩汁用碗裝著. 裡面的塊薯仔炆得極腍. 咖哩汁椰香撲鼻. 香甜的椰汁混在香料中煮成濃香的汁. 自然後豬扒桌了.一塊比手掌還大的炸豬扒已經切開成條, 連骨上. 旁邊的白飯堆成了小山狀. 先咬一口豬扒, 肉汁在每一口的香脆和軟熟之中爆發. 配合咖哩汁和飯又是令一種風味. 飯的份量算多的, 可嘗試落單時要求多要咖哩汁來拌飯. 通常是沒有問題的.

新景園的咖哩的確不錯. 但座位少令等候時候較長. 很多時候等30分鐘也未必有位. 要人齊入座. 晚上好像是有小菜的, 有時間的找個晚上來試試.

有一類店子經常被忽略了. 那些我們日日夜夜路過的店舖. 上學上班等車避雨等過馬路時停下來不看一眼的店子, 其實已經開了很久, 在這裡站穩了不知多少個年頭了. 只偶爾在好奇心(和酷熱的天氣)驅使下到了"百利行"四買杯果汁, 消消暑解解渴. "百利行"原來除了果汁外, 還賣通粉...位於以前鑽石酒樓斜對面, 在轉彎的一大間的店舖.

開了十年, 今天才正式光顧. 在中上環賣果汁的店多的是, 百利行除了"classic"的選擇外, 還有近年流行的"五青汁". 是次先要了吸引的"金菠蘿+蘋果+哈密瓜汁" ($10). 從來都覺得一杯果汁裡面不應有多過3種的水果, 因為味道會給蓋了. 這杯剛剛3種, 味道是清甜. 有金菠蘿熱帶的甜蜜, 而蘋果和哈密瓜雖然甜度不一樣, 但都能帶出各自的果味. 配搭是不錯的.

雪櫃裡有賣芒果布甸($5).雖說是新鮮芒果製造, 但起初只覺得顏色各食味跟啫喱粉開的沒兩樣. 當匙羹去到中段的時候才舀起一塊塊鮮甜的芒果. 夠凍的布甸最好是即買即吃, 放暖了沒那麼好吃的.

百利行在此區也算是不錯的, 服務更加是好招呼的.見老闆娘親自一塊一塊把水果擠進果汁機, 沒有添加糖水. 味道雖來得較平時買的淡, 但冰涼的一口一口清甜, 也提醒了我, 是時候多吃一點水果了!!

The benefit of joining a group for dinner is that you get to try different dishes in one sitting. There are occasions when we're so stuffed after these organized meals. This night's not one of them. A group of us made two other stops, and here, at 綠林, our final stop, we have felt the exhaustion of running around more so than the dissatisfaction of not having our appetites filled.

Sitting down, it took almost no time for us to place our orders. One of us ordered the Sweet Soup with Bean sheeets and gingko nuts (hot), while I opted for the Tapioca with Coconut milk. An order of the Crepes with mangoes was ordered, and at the end we're having a Tofu Pudding to share among us.

Sweet soup with Bean Sheets and Gingko Nuts is just about one of the simplest in the Chinese dessert repertoire. It requires only the right proportion of sugar and water, oh, and good bean sheets that softens into feathery light flakes suspending in the sweetened soup. Here the flakes were custardy yellow and were pillowy soft. The sweetness level is appropriate. Tapioca with Coconut Milk was surprisingly different in the looks. Here, instead of a coconut milk concoction with tapioca in it, ours is a thick concoction made with, and of tapioca pearls, with a drizzle of warm thickened coconut cream on top. The end-product is thicker, with a cloying resemblance of the Southeastern dessert of leaf-wrapped tapioca topped with coconut cream. Little chunks of taro root offered an alternative kind of texture to it.

Crepes with mangoes were among the popular choices. They were so swiftly "divided" among the battle of forks that no picture was taken other than what it looks like before the slaughtering begins. The cream filling was thick and not surprisingly excessive, but the mango chunks are ripe and sweet. The crepe though, could benefit with a little more flour for a sturdier texture. Tofu Pudding is one of those that jiggles when you shake the saucer slightly. Made with gelatin, the texture was soft and smooth, with a strong taste of soymilk and not loaded with sugar. I especially enjoy it chilled but not too hard that you can scoop it up by the spoonful.

Desserts may be what marks the end of every elaborate meal. I wouldn't consider having these every day, but just once in a while, perhaps on occasions where we need that sweet comfort from the bites that are made for this purpose, and with friends we get to recognize the "greedy" side of wanting more (kinds) with less (fewer bites of each).