香港人喜歡泰國菜是事實。我當然不是說說的。如果在一個下著大雨的星期四晚上也坐無虛席,你能說他不受歡迎嗎?
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是晚我們試了不少菜式,當中我喜愛的有泰式生蝦及泰式鮮魷,香菇雜魚煲仔飯香氣撲鼻,份量驚人,4-6人分享最好不過!
藤椒蟶子青提子 - 蟶子鮮甜爽脆,與青提子配搭,非常之清新。
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泰式生蝦 - 肥美的生蝦浸泡在翠綠的辣椒蓉中,初入口感覺到生蝦的鮮甜,慢慢一股辣勁湧出來,但又不會搶了蝦的鮮,推介。
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原隻鮮魷 - 肥大肉厚的鮮魷,只是用最簡單的方法去燒,保留原來的味,而且口感十足,必吃。
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辣炒泰式黑豚肉碎配芝麻葉
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泰式叉燒 - 招牌菜之一,肉質鬆化,絕對是大家喜歡的菜式。
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香菇雜魚煲仔飯 - 坦白說,菜式原太泰國,但味道方面是很好的。魚肉完全沒有腥味,加上菇菌,打開蓋已經香氣撲鼻,那有不好吃的理由。
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『真係』炒·泰國通菜 - 大部分是通菜中間的部分,爽脆。如果少油一點就更好了。
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芒果糯米飯
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Sawadee Chef
地址: 大角咀海庭道18號奧海城二期G樓G21-G23, G25-G27
電話: 2881 8803
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