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2024-03-08
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畢打奧本身的主理人是退伍英軍, 後來由香港人接手, 這裡的食物食物和裝修, 正正表達了香港最好的, 真正中西合璧, 苵洋共處的時間. 除了歷史性, 它的菜式老實說, 水準比我想像中好, 特別是焗飯類, 例如是焗豬扒飯和焗咖喱牛腩飯, 炒飯乾爽帶微焦, 汁醬濃厚, 豬扒和牛腩保持肉汁和嫩滑, 作為以英軍為主要客人的餐廳, 份量方面不用擔心. 特別是焗豬扒飯的茄汁醬, 酸菜中帶甜的平衡真的很不錯.除了焗飯外, 扒類和豬手也是這裏的出名菜式, 不能期望它的處理如Steakhouse一般, 但能夠保持肉質和肉汁, 沒有任何雪藏味, 也能做到medium的效果, 在同類餐廳來說已經OK, 再加上鱈魚柳的細緻嫩滑, 除了可以寬懷暢飲外, 表達出食物的質素就是粗中有細. 原本是在粉嶺, 搬到上水, 現在又在粉嶺見到其芳蹤, 希望這老香港西式餐廳, 能夠繼續做下去.Better’ Ole, once owned by a retired British soldier and later taken over by someone from Hong Kong, showcases the best
除了焗飯外, 扒類和豬手也是這裏的出名菜式, 不能期望它的處理如Steakhouse一般, 但能夠保持肉質和肉汁, 沒有任何雪藏味, 也能做到medium的效果, 在同類餐廳來說已經OK, 再加上鱈魚柳的細緻嫩滑, 除了可以寬懷暢飲外, 表達出食物的質素就是粗中有細. 原本是在粉嶺, 搬到上水, 現在又在粉嶺見到其芳蹤, 希望這老香港西式餐廳, 能夠繼續做下去.
Better’ Ole, once owned by a retired British soldier and later taken over by someone from Hong Kong, showcases the best of Hong Kong‘s fusion of Chinese and Western cuisine. The food and decor perfectly capture the essence of this cultural blend. The dishes, especially the baked rice varieties like pork chop and curry beef brisket, exceed expectations in terms of taste and quality. The restaurant, originally in Fanling and now back in the same area, is known for its famous steaks, pork knuckles, and tender cod fillets. Despite not being a steakhouse, they maintain the meat’s juiciness and achieve a medium cooking level. Let‘s hope this beloved old Hong Kong-style Western eatery continues to thrive.
張貼
