Posted by: meh | July 31, 2015

葵芳 – 金潮小廚 (kam chiu kitchen)

7月16號星期四,跟小游和阿蟲吃晚飯,在人氣茶餐廳等了大約15分鐘…晚上10點終於可以開飯。

IMG_7601 上湯西蘭花錢

IMG_7603 大量黑胡椒的招牌蜆 (蛤蜊)湯

IMG_7602 傳說也是招牌菜的冰梅骨

IMG_7605 也是招牌菜蝦球配香草汁

3人晚餐$48x,大概是太晚的關係吧!蝦球的雪藏氣味還在,蜆湯的黑胡椒過量了,冰梅骨跟上次那拔絲差很多呢…上湯西蘭花是不難吃就對了。


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