Patisserie Tony Wong (沙田)

8/10 plates emptied!
[Written by Carly]

 

Raspberry Chocolate Cake
Out of all the recent new items, this has to be one of my favorites out of all cakes from Tony Wong’s creation. Reasons being that other new items that Tony Wong tried out with green tea, blackcurrant, pear and mango was not as outstanding or divine as this one. I would consider the Green Tea Opera cake and Blackcurrant Yogurt Cake not so successful. But this one stands out for its back-to-basic yet personal character kicks. The raspberry compote which cooks fruits till it turns into syrup form - sweetness was just about right with slight acidity. The manjari chocolate mousse was so good, a bit airy, light yet so smooth, the natural dark chocolate flavor melts in your mouth as soon as you try to enjoy every single bit of it. Manjari being one of the healthy dark chocolate originated from Madagascar, it gives a sharp bouquet of red fruit tones, proves this was a brilliant choice to go with raspberry cream of the cake. To end of this sweet journey, here comes my favorite part – the hazelnut crunchy as the base which was not too sweet but very rich and complemented the raspberry and chocolate cream as it gives a nutty flavor. I can tell that Tony Wong does pay attention to details and with the thin cocoa sponge as the last part of the cake, my case was settled. There is a reason why I keep coming back to this patisserie for more, because I know the owner here is dedicated to original and elegant creations. As a dessert lover, that is what is needed for me to keep coming back for more.American Cheesecake
I need to confess! I had this as an after-dinner dessert and felt so guilty because the cake was too good!! Even for a person that never liked cheesecakes like me, I was amazed of this simple yet classically indulgent cake. The secret to it might be how it is slow baked so the texture came out really creamy, smooth yet not so rich that you will feel heavy. The vanilla bean cream on top was a highlight as it enriched the flavor of the cream cheese, not too sweet either. The only thing I would complain is the crust (made with graham crackers probably) which was a bit wet and not too crunchy. Tony Wong's cheesecake has always been one of my favorites and they did not disappoint me this time either. For the cheesecake lovers that like a bit of sweetness and fruity aroma, do try their blueberry cheesecake!Hazelnut Chocolate Crunchy Cake
Liked this more than the Green Tea Opera or chocolate based Gold Medal. As this was down to earth, rich in hazelnut and dark chocolate flavor, comparing this with Petite Amanda's crunchy cake and would say I am at par with what is offered at Tony Wong.Blueberry Yogurt Cake
Unexpectedly the blueberry filling in the middle of the shell had this strong acidity which was too strong for a yogurt cake. The cake looked amazing with the light purple shell wrapping the creamy sour yogurt cheese mousse and white chocolate deco on top to make the whole presentation appealing.Green Tea Opera Cake
I was a bit disappointed at this green tea opera by Tony Wong. The green tea mousse in the middle was not smooth enough yet the matcha aroma and taste was indeed refreshing for an opera cake. Loved how the cake is decorated beautifully and delicately as you can clearly see the lines and patterns on top of the cake.Blueberry Cheesecake
By far the best cheesecake I've ever had in Hong Kong - Blueberry Cheesecake by Tony Wong. I was never a cheesecake fan but then the cheesecake was really smooth, light and creamy. Blueberry sauce was made from fresh blueberries! The slight sweetness and fluffy cream cheese balances the whole experience of putting spoons of cheesecake in your mouth. *mmmmm*Gold Medal
Another new product from Tony Wong - the Gold Medal - I didn't like this as much as I liked their regular choco opera cake, undoubtedly the cake looked dashing, the powdery chocolate mousse on top where made from both dark and milk chocolate, with a hint of delightful hazelnut crunch in the base. I would have thought that they can add more crunch to the base which will bring the texture to another level of dimensions.Peach Short Cake
I was always the ultimate fan of Tony Wong's cakes so I was so thrilled to know that they have opened a new shop in Sha Tin! Peach short cake being their new item for summer, better try it sooner or later since peach season is going to end soon. The airy cream on top went well with the light sponge cake that made the dome shape. Had a delightful scoop of peach cubes and peach flavored jelly cubes as the filling and ended off this light note of dessert.
 

芽莊越式料理 (沙田)

6/10 plates emptied!
[Written by Carly]

 

Cai Bruxen - Roasted Brussels Sprouts and Sausage
First time trying this acclaimed Vietnamese food place - Nha Trang. They used to have this huge line up every day at the restaurant in Central. Starting the meal with one of my favorite veggie - Cai Bruxen - Roasted Brussels Sprouts and Sausage. It was indeed oven roasted but not sure if it was a bit smokey till it was a bit bitter, the Vietnamese sausage was quite lean and the fish sauce was tasty to go with it.Pho
This one is self-explanatory. How can you not have pho when you are at a vietnamese restaurant? Some of the beef was tender but then the beef brisket was really tough as my parents complained about it as well. This reflects how a restaurant is doing well or no by just trying what they offer on the plate for a classic Vietnamese noodle? Not impressed but I give it a pass as there are worse out there.Goi Buoi - Pomelo and Grilled Shrimp Salad
Peeled pomelo in chunks! I was trying to order something 'light' as I am on my workout plan these days and this was what I needed. The whole salad mix lacked a bit seasoning, the black seasame and garlic flakes did not help much but I was impressed with the char-grilled prawns and nicely roasted cashew nuts!Deep Fried Spring Rolls

Last but not least, spring rolls! It was deep fried till it turned golden crispy but the pork filling was not not so much and it lacked seasoning. Liked the basket of veggies, herbs and leaves for you to wrap it with the spring rolls as it loads off some of the oiliness.Grilled Lemongrass Chicken Skewers
Infused with a scent of lemongrass with a nutty yet not so satay dip more of a peanut dip instead. The chicken was still slightly juicy and tender so this is definitely considered above average just that they have to improve on the dip to give me flavors to that.
Overall, I don’t think I will pay this place another visit, the price was reasonable but then the quality of the food is really just bare minimum pass. I am curious to know how the Tsim Sha Tsui branch was given the Openrice award yet I do think that there are so many choices in Hong Kong for Vietnamese food, I wouldn’t even need to give Nha Trang a second chance.

Holy Chef (長沙灣)

6.5/10 plates emptied!

[Written by Carly] 位於長沙灣與荔枝角的中間，好日都不會經過，找了一段時間發現它坐落於車房與住宅區中間，在all-day breakfast界漸露頭角的Holy Chef，吸引了我和Lorling在一個很大風的秋天走進這特色小店，至令我們還未在香港找到非常合心意的brunch好去處。餐廳的設計很有新式年輕一派的個人特色，黑白色用marker筆設計的的塗鴉與卡通，木色的小擺設，還滲了一點復古風的美國特色與日本食品。說可愛或舒適又說不上，但深受年青人愛戴亦不感到出奇。 Cheung Sha Wan is definitely not a place where the Gang frequently visits but then so happen that we were around the area and we heard about the hype that is going on with this upbeat all day breakfast place. It took Carly quite some time to find this spot around the corner near car repair shops (was a bit sketchy!) The place was not spacious as it could only fit up to 19 people max (including the bar area) but liked how the interior design was modern with a simple black and white graffiti theme and a bit of mixture of American and  Japanese vintage style. The upbeat twist matched with their target base of attracting younger generation of foodies that are more accepted to brunch (late risers!) and all day breakfast for meals. Crab Aligue Pasta 蟹膏意粉
樣子看上去很吸引但份量和味道都欠奉，蟹膏味不夠濃亦不太出色，點點的蟹肉顯得這這意粉的份量特別少。意粉的咬口與質感不俗就是我們會形容為  “al dente” 的那一種，有趣的是意粉有點接近天使麵的幼度卻又因為蟹膏與蟹粉的醬汁不是特別幼滑的那一種，所以太幼的意粉會不好掛汁，不能夠一口意粉裡嘗盡意粉的咬感與醬汁的味道。

Aligue is the crab fat or crab roe that gives this rich, creamy taste and texture to the pasta which formalizes a great sauce base. The pasta was sort of the combination of spaghetti and angel hair which was a determining factor as to how much sauce the pasta will carry when you take a bite in one spoon, the aligue sauce was thick enough to hang with the pasta, the creamy texture I will give it a pass, but then it was lacking the richness, seasoning and flavor of crab fat.  It is the best season around to indulge in some fatty hairy crabs! Forget about pasta just go with the whole winter Chinese cuisine! Egg Benedict with Parma Ham
Farm bread/Poached Egg/Hollandaise Sauce/Parma Ham with Side salad
好吧，我承認我對Egg Benedict的要求要頗高的，在加拿大吃了得多年，回港後就是找不到一間煮Egg Benedict有水準的餐廳。有機會是因為雞蛋的品種，外國的蛋特別大隻且蛋香較重，所以煮出來的poached eggs亦會較大和挺身。挺身的蛋會較彈牙而且新鮮的雞蛋才會有這效果。火腿又是特別厚身，所以那一點點的火腿咸香和出色的poached eggs，配上烘到微脆的英式鬆餅(English muffin) ，這就是我最懷念的Egg Benedict，在香港就只有18 Grams 的Egg Benedict是本人比較滿意，其他相對出名的Brunch Club, Bricklane, Caffe Habitu, Simplylife都只是中規中矩。Holy Chef Egg Benedict味道還可以，poached egg的蛋黃流心，Hollandaise sauce夠杰身，parma ham吃得出不是最平宜的那一種且帶有咸香，只是略嫌farm bread太薄身，切厚身點，把麵包再烘得脆點，口感會更加豐富，而且亦不會被overflooding的蛋黃和hollandiase sauce蓋過風頭，Egg Benedict的麵包亦很重要的呀！ Traditionally, I would love to have my egg benedicts served with hash browns (okay just anything fatty will do) but again Holy Chef is not traditional American style of all-day breakfast. What makes a mind-blowing Egg Benedict? Few things – Crispy and slightly buttery English muffin, flavorful & non-soggy Hollandaise sauce, runny and cooked just right poach eggs with fresh ingredients of parma ham/bacon/spinach/smoked salmon. At least these were the standards back in Canada/North America. Portions are relatively small compared to its average price of HKD 98 to 118 per item. Can tell they used a higher grade of parma harm as it gives a darker reddish tone and decent ham savory taste. Poached eggs was cooked about right as the egg yolk was still runny when it was served warm to the table. Instead of English muffins (which I would love a traditional buttery, crispy one to go with the runny egg yolk), Holy Chef offers a healthier choice to go with thin slice of whole wheat farm bread and no butter added. Liked how it was not as hard as the ones at Simplylife (their bread is stone hard! Can be used as a weapon haha!) Mr.Big – A Full English Big Breakfast
Scrambled Eggs/Button mushrooms toast/Roasted Tomato/Ham/Baked beans/Salad/Cream Potatoes/Sausage
雖然話就話係英式早餐，但誠言不是真的很傳統。沒有厚厚的煙肉，沒有傳統的black pudding和一般的炸物如薯餅。Holy Chef的all-day breakfast都是走較健康的路線，可能會比較形合香港人的口味吧。只有炒蛋炒得頗滑，蛋味和蛋香不錯之外，其他的沒有甚麼好值得一提的。

So many different varieties for a big breakfast and it is does have the English twist to it when you offer baked beans and sausages but it was lacking bacon and other fried items like golden hash browns and black pudding. The scrambled eggs were creamy and smooth with a rather orange color, yet the color of the egg yolk is determined by the hen’s diet rather than the breed so it is impossible to tell what kind of origin the eggs are from.   Matcha Milkshake 綠茶奶昔
很久沒有喝過好味的奶昔！在Starbucks的Green tea latte偏甜，很多地方的奶昔因為用雪糕打出滑身的質感，但壞處就是很甜和heavy，喝完大半杯就已經沒有多餘的胃口吃正餐。Holy Chef的奶昔出奇地有淡淡的奶香，不會很heavy，而且綠茶的茶香在喝完一口的奶昔才慢慢回湧，加上點點的Orea碎讓不太甜的朱古力味把看似簡單的綠茶奶昔變到不平凡！絕對會因為想在週末的時間，走進Holy Chef喝一杯輕盈又好味的奶昔。

Green Tea milkshake topped off with oreo crumbs. Favorite item at this place! Usually milkshakes are done with just a heavy base, scoops of icecream which you ended up having an overly sugary drink that quickly fills you up before you can get to your regular meal. Great thing about the Match milkshake here is that it is rather light which gives you a light Japanese green tea aroma whilst as that richness and smoothness  of milk itself, I am guessing that full cream 3.6 milk might be used. To top it off with a little bit of chocolate so that the green tea and milk flavor stands out. It is a milkshake but it is great light drink to go with the main dishes at Holy Chef. I will come back to try more! Bloody Smoothie
紅菜頭與雪梨出奇地夾，味道清新還有少少的雪梨微粒，增強了口感。個人還是偏愛他們的奶昔，就是沒有在其他嘗過如此有水準的奶昔。
Beetroot and Pear mix type of smoothie. Refreshing and loved the natural sweetness of pears as it adds a bit of chunkiness, a great choice for healthy eaters I was myself a bit surprised that the pears and beetroot which no one is really a fan of can complement each other so well. But again, the milkshakes here are better than their smoothies. Holy Star
Holy Chef推介的甜品，星形泡芙，棒子忌廉加上杏仁碎和鹽味焦糖醬。泡芙吃上去像空氣，棒子忌廉有淡淡的果仁味但略嫌不夠濃，鹽味焦糖醬咸一點會更加突出焦糖的甜味。
Airy, light puff with hazelnut cream filling, sprinkled with roasted almond flakes and salted caramel sauce. The dessert looks photogenic but as a signature dessert dish, I was expecting something that will woah me over, if this was not in a ‘star’ shape then it would just be another ordinary cream puff. Flavor-wise was average, it would get better if the salted caramel sauce added an extra hint of savory taste.
Sticky Toffee Pudding with Ice Cream
這個容許我說是不好味吧。拖肥布丁暖暖的上碟，是有翻焗的，味道卻很淡，吃不出拖肥，只是吃得出有麵粉和點點的蛋香。雲尼拿雪糕水水的，味道很淡，有一點失望吧。
Surprisingly, this tasted really bland. The toffee flavor did not stand out even as the pudding cake came out warm but rather floury. Ice-cream was vanilla flavor from Haagen Dazs so not much you can expect. 我會再來嗎？如果經過長沙灣一帶有可能吧，記得去之前要打電話訂位。如果要苦等一小時才吃得這小店，會有一點不高興啦。但因為他們的奶昔，我係會返來嘅！期待Holy Chef定期轉一次餐牌，給他們多一次機會，如果不是，我只能說近期的好評如潮是有點過譽了。 Would I give this place a second chance? Yes but not so much of the cravings anymore since there are better all-day-breakfast choices out there in Hong Kong (18 Grams and Bricklane still on top of my fav list). I will come back for their milkshakes though and try out their new items as they change it on a regular basis. It might be the menu this time didn't do them justice as they change their menu items regularly, it is fair to say that the pictures look more appealing than they taste yet I am still looking forward to the next experience at Holy Chef so I can go “Holy smokes! This is the best all-day-breakfast place ever.”

麵圃 (中環)

必食推介：香煎黑豚肉稻庭烏冬（酸菜湯底）、糖心蛋
6/10 plates emptied!這家在Sohu區附近開了不久的小麵檔，氣勢一點都不小——價錢和材料。店鋪的招牌麵是火焰龍蝦麵，HKD$168/碗，還有極上海鮮麵HKD$218/碗，其他種類的麵HKD$65 – 128/碗。店鋪很小，總共坐不了二十人，吃麵的時候會熱得汗流浹背，聽店員解釋說是因為冷氣裝得不好的緣故，但不久后會重新裝。裡面墻上貼了很多香港的懷舊照片，有楚源《七十二家房客》的電影海報，有深水埗的舊房排照等等，坐在裡面吃麵還是別有一番滋味。我們點了幾款不同湯底，不同麵條的稍作嘗試：
番茄湯底的安格斯牛肉麵(HKD$78)：
點這碗麵的時候費了一些周折，因為安格斯牛肉麵本來配的是辣酸菜湯底，所以店員一開始是說不能換湯底，後來找負責人“網開一面”。^^吃的時候才知道原來不建議換成番茄湯底的原因，很像羅宋湯的味道。安格斯牛肉吃起來就是普通的肥牛，沒什麼特別。番茄湯倒是比較清淡，喝得出是新鮮番茄味但不是特別濃。麵也普通，湯麵的搭配正如菜單上寫的“七三分”，不推薦這麼搭配著吃。辣酸菜湯底的香煎黑豚肉墨魚麵(HKD$88):
這個湯底的辣是會累積的，所以不能吃辣的朋友不要點。酸菜很爽口而且不會太鹹，湯底很清香而且沒有油脂漂浮在湯面上，加上黑豚肉的質量真的不錯，豬肉味濃而不騷。墨魚麵用來做湯麵挺特別，但麵身較軟，沒有意大利麵材質做成的墨魚麵口感好，配清湯來吃，恰當的酸菜還可以解了豚肉的膩意，感覺還是不錯的。番茄湯底的特級牛肋骨烏冬(HKD$113):
由於是熬煮了很久的牛肋骨，所以肉和骨頭很容易就分離，而且也很入味，軟滑而有咬口。可能是牛肋骨分開燉煮的緣故，湯喝起來並沒有第一款那種羅宋湯的味道，反而真的能喝出清香的鮮番茄湯味。酸菜湯底的鮮鮑魚鮮蝦白素麵(HKD$98):
湯底的味道就不再贅述了，素面的口感很不錯，可惜真的如名字一般只有一隻大蝦和一隻小的新鮮鮑魚，感覺性價比不高，而且蝦也不太新鮮，頭很容易就剝落因為蝦頭和蝦身的肌肉沒有那種新鮮時的拉扯感。
我們還試了額外的三款小吃：
日式野菜沙律(HKD$15): 菜蔬還算新鮮，但是店員忘記把沙律醬給我們，所以是等於“乾吃草”...話梅小番茄(HKD$10):
這個還真是特色菜，退了皮的原隻車厘茄經過話梅水的長時間浸泡，所以咬破了之後番茄汁和話梅的酸甜融合起來，挺適合夏天吃的，但是稍微甜了一點，像是帶了一點番茄味的酸梅湯的感覺。溏心蛋(HKD$10/隻):
入口有種上海熏蛋的口感，軟實的蛋白和流心的蛋黃搭配得很完美，味道是浸漬醬油，又有點鹵水味，十分好吃。
總體來說，還是可以再來嘗試一下它的酸菜湯底而且可以試一下招牌的龍蝦湯麵和極上海鮮麵。
 

Maru Korean Restaurant & Bar (尖沙咀)

必食推介：豬蹄肉（韓式豬手）、燒牛仔骨、芝士海鮮年糕
7/10 plates emptied!
[Written by Gobay in Chinese, Carly in English]
萬聖節的夜晚，我們並沒有去蘭桂坊湊熱鬧，而是來到尖沙咀這家韓國人開的韓國菜館慰勞一下我們的五臟廟。首先很值得稱讚的，是這裡的WIFI速度挺快的，用餐的過程中Lorling可以迅速地把食物的照片放上網。其次，這裡的服務態度很好，我們坐渡輪去的所以一開始找不到餐廳所在，打電話去問，Reception的女孩非常耐心地解釋了兩次，而且給的指示也清晰。每一次伸手，總能看到他們的笑容，餐廳的整體氛圍也讓人很自由放鬆。
Halloween night, the Gang did not go for the extravaganza celebration partying near the LKF area of Hong Kong but rather we decided to pay this glaring little Korean restaurant at the hub of Tsim Sha Tsui a visit. Relatively spacious and uptown ambience, the usual crowd of friends and family will gather here for traditional Korean food and Maru’s own modern twist of dishes.
一定要提的是，這裡的服務相當周到和有水準。在一般的韓國餐廳serve客人都是「阿朱媽」級數的阿姐，態度就不消說差之餘，她們還會催你落單，吃完快點走，很趕客的態度。讓我甚驚喜的是Maru的侍應的英文水準很高，還有濃厚的美國口音。讓我有點懷念加拿大呢。當Carly在猶疑點多少碟的時候，他們還會建議說五人份量大概吃多少，不要點多就好，會吃不完。
Carly was really surprised by the friendly stuff and strong American accent of most of the staff as it is not common for you to experience such level of quality service at authentic Korean restaurants (nor in Korea or Hong Kong). Thumbs up for that!

一開始當然是韓式六小碟：泡菜、薯仔、翠玉瓜、粉絲撈和拌菠菜。當我們還在為能不能續添六小碟而討論時，Carly已經「神勇」地開口了，似乎泡菜是可以refill的。我們喜愛泡菜的味道，不會太辣，一般香港人都能接受的程度，而且很爽脆。泡菜有分當日泡和較長時間泡的，當日泡的口感會更強，菜身也會較白；泡久了的菜身會現半透明狀，入口的清脆感不會太強烈。這裡的泡菜似乎不是當日泡的那種，但也不像是長時間的，因為口感很好。
Regular side dishes for you to start your appetite and have veggie or japchae to go with the main dishes. Kimchi was overall decent as the spice level was acceptable but it does give you a strong sharp heat which is unique to Korean cuisine and the cabbage was crispy and fresh.

印象很深的是這道韓式豬手，豬蹄肉 (HKD$265)
每年秋天尖沙咀都會有德國啤酒節，其中最惹人注意的就是那隻”巨手”——德國鹹豬手。這裡的豬手很不一樣，不是原隻鐵板烤的，而是有點像是醬鹵了之後切片。入口煙韌油滑，厚重的骨膠原口感和瘦肉融為一體，再配上特製豆瓣醬將整個肉味都生化了，夾在新鮮生菜中一起吃，油膩的感覺淡化得剛剛好，鹹鮮的感覺很突出，別有味道。它還配有生蒜，魚露醬和青椒片，可以配搭出另一種風味。

推薦喜歡吃豬手的朋友嘗試這道菜，應該不會失望的。

我們這次沒有吃烤肉，但是點了煎牛仔骨(HKD$150)。雖然只有幾塊，但是調味感覺還是有以牛肉味為主角的，上面撒了香蔥，連著骨頭的肉總是讓人覺得吃著很過癮。這個也是值得推薦的，牛肉味挺突出，也很甘香。

Pork knuckle was the most impressive dish for the night! Reasons being the knuckle was braised rather than stewed till the skin, tendons turned soft. Liked the texture and the pork was always meaty to go with fresh veggie and garlic so you can wrap it all together and enjoy the little ride along.
Beef ribs were average as it was standard seasoning with the side of the ribs burnt as it was served hot on a sizzling pan.

Carly點了一瓶韓國米酒Lee Dong(HKD$100)，餐廳裡的工作人員說這是他們這裡提供的最地道的韓國米酒，”舉碗喝米酒，大塊食豬手”——一個字，爽！可惜酒的味道比較淡，可能要整瓶喝光才比較有感覺吧！
The server recommended the “authentic” Lee Dong (Rice Wine) was a bit disappointing even presentation wise, drinking from a plastic bowl was more of a Canto style of drinking! It would have been so much better if the rice wine was served in iced cups, as I have experienced in Korea, the rice wine tasted much thicker in texture and rice flavor, the selections were wide as you can even mix different kinds of fresh fruit with rice wine and it does not turn warm easily as you drink from the pre-iced glass! Maru will have to improve their selections of rice wine so that the Korean culinary experience can be considered authentic.

我們還試了讓人熱血沸騰的部隊鍋(HKD$350)。老實說，吃部隊鍋純粹是一種燒錢的行為，呵呵呵，因為在家裡煮可能不需要100蚊。但是吃著的感覺是很過癮的：一群志同道合的好朋友，開始有涼意的秋夜，氣氛熱鬧的韓國菜館，這一切都讓你有吃部隊鍋的衝動！Lorling非常有賢惠媽媽風範地，幫我們一人分了一碗，有午餐肉，年糕，泡菜，洋蔥，泡麵，香腸，豆腐的”部隊碗”。加了苦椒醬(又稱紅辣椒醬)的湯底熱騰騰的，泡麵和午餐肉滑入腸胃，整個人都覺得暖暖地。這種源於朝鮮戰爭物資缺乏時期的“大鍋菜”竟然也給我們帶來了不少的快感。
Budae Jjigae as one of Lorling and Carly’s favorite Korean dish, this did not meet our expectations as there was not enough cheese. The red chili paste spice level was about right but then the dish was not impressive as it did not fill our tummies for the portion was not considered big enough.

至於芝士海鮮年糕(HKD$158)，大家都覺得芝士不夠多，當然一百幾的海鮮雜煮你也不要期望有很好的海鮮可以吃。不過當落箸時，輕易就能看到芝士扯出長長的絲都不斷，再有口感恰到好處的年糕，我們覺得這道菜還是挺好吃的。海鮮辣汁偏甜，應該是搭配了芝士的緣故，也是一道必須趁熱吃的菜餚。最後關於這個海鮮煎餅(HKD$130)，我們一致認為餅底太厚，要下去就是一口油面粉餅的感覺，沒有煎餅應該有的恰當柔韌度，倒是配的醬挺讓人欣喜的。

Seafood Rice cake!
The rice cake was soft and chewy so this was good. Generous amount of cheese was covering the rice cake and chili paste, it is interesting to note that the dish was a bit sweeter than the budae jigae but it all went well together.
總體來說，我們還是很期待下次再來嘗試其他的菜式的，比如烤肉和蛋卷。我們當晚都看到了不少人點，就是肚子裝不下了。
高比話你知 – Gobay’s food knowledge corner:
今次講一下韓國的大蒜文化。去過韓國的朋友都知道那裡有很多關於食物的博物館，紫菜博物館，泡菜博物館等等。但聽說在大田，有一個大蒜博物館，Uiseong Garlic Museum。而吃韓燒的時候，生菜包里必不可少的一種配料就是生蒜片，大蒜消毒殺菌對人有好處這個是眾所周知的，但對於生蒜的熱愛韓人也稱得上是佼佼者了。其中有層更深的原因可能來自"檀君傳說"。在朝鮮古籍《三國遺事》中有記載韓國開國君主的出生，乃是天神恆雄和熊女的兒子。當初恆雄帶著一株艾草和二十顆大蒜下凡間，遇到一隻熊和數隻老虎，說如果它們以之為食度過百日就可以化身人形。結果只有那隻熊挨過百日變成女子，和恆雄結合誕下檀君。作為飯後談資，這個傳說未嘗不可由另一個角度詮釋大蒜對韓國的重要性。