It has been over 2 years since my parents came to Hong Kong last time; that is my start in HK, and this time is kinda end of student life in HK. Before sending parents back home, how can I let them miss the precious chance to experience Chiu Chow cuisine? For who want to taste as more as possible but have limited stomach, Pak Loh in Mongkok East offers a tasting menu including Chile red wine, Chiu Chow Gongfu Tea, appetizer, soup, main-course and dessert.
想要多試幾道正宗潮州小菜，卻又怕胃量不足吃得太飽？旺角東的百樂潮州酒樓新推出“西式品味菜單”正巧解決這個難題。一人份的菜單從前菜到甜品，從招牌小菜中點選，更有潮州功夫茶及智利紅酒相伴，吃罷整套胃納也所剩無幾。
You can choose from two sets of appetizer platter. Among the Chiu Chow marinated cold dishes they offer, I always prefer the glutenous and little crispy fish skin, even the foie is just under my eyes. Why? It is marinated just at the point and the thick layer of fish fat under the crispy skin gives me an irresistible attraction of glutenous chewing experience in the mouth.
涼菜拼盤二選一，每一套都有兩至三種招牌冷盤組成。百樂的眾多冷盤小菜中，我最愛涼拌魚皮，魚脂豐富的魚皮用上惹味醬汁來調味，吃起來魚皮脆口，內層厚厚的脂肪層則是滿滿的膠質，讓人無可抗拒。
Abalone with Oyster Sauce, I'm not a fan of luxury cuisine; for abalone, I'm 100% unfamiliar, so just following what I feel and think. Good quality of abalone even it's not that big, texture is good while oyster sauce doesn't taste impressive a lot, and the presentation is too plain.
蠔皇花菇原隻鮑魚，賣相一般般，蠔汁似乎也偏淡小小，好在鮑魚雖不大但新鮮彈牙。
Main Courses
Fried Taro with Duck Rillettes, lightly fried flour as topping is quite beautiful as it's alive and it tastes magically from crispy and dry to melted once it touches my tongue. The thick filling is made of taro (sweet potato); it tastes really soft, silky and with the specially sweet of starchy foods. Duck Rillettes, is warm and soft, mixed well with taro layer when make a big bite.
Deep Fried Chicken with Chinjew Sauce, the golden fried chicken and green herb really make an eye-feast for us. Deep fried chicken tastes slightly spicy and dry, while I choose to ignore those good-looking herb, coz it is actually too oily.
Omelette with Baby Oyster, baby size omelette pancake. Overall is ok, but it will be better if ratio of egg towards flour can be raised.
主菜三選一，若是一家三口正巧一人一樣點來分享。最愛香酥芋茸鴨，先是雪花狀的炸麵粉，輕盈脆口，入口即化；跟著厚厚一層芋茸泥，口感絲滑，滿富芋香；底下是鴨茸，細緻香口的泥狀鴨肉，吃起來有淡淡的鴨肉香味。碧綠川椒雞，金黃色的炸雞塊配上翠綠的葉片，賣相100分；雞肉炸的干身、惹味，辣度適中。家鄉蠔仔烙，迷你蠔仔新嫩且海味足，若是蠔仔餅中雞蛋與蔥的比例高些更好。
Fried Crispy "E-Fu" Noodle served with Sugar & Vinegar & Taro and Steamed Egg with Milk. Thanks to the vinegar, I can put the little noodle block into my mouth, coz it's tooooo greasy. The traditional cooking makes the thin noodle sticky sticky and become a big golden block; the 'glue' of noodle is exactly the oil... Steamed egg with milk is really tasty and not too sweet, plus it serves in really hot temperature, texture is just like pudding but more moisture.
雙面黃配芋泥燉蛋白，好在有特質的甜醋，金黃色的麵餅才得以放入口，傳統的製作工藝使得麵餅從內到外油瀝瀝的，真的有違當今健康飲食的掛念，但如此傳統的點心怎麼也要試一口，事實上點上甜醋之後，口感上幾乎感覺不到什麽油膩，脆口的炸麵餅也是一場齒間油香的戰役。燉蛋白覆上一層厚厚的芋泥，已經是第二次嘗試，似乎更好味過初次的口味，芋香馥郁，配上輕微的甜度，相當潤口。
百樂潮州酒樓 Pak Loh Chiu Chow Restaurant
Shop 523, 5/F, Grand Century Place, 193 Prince Edward Road, Mongkok, Hong KongMon-Sun: 11:00am-11:00pm
Tel. 2390-0834 / 2390-0835
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