回春

近年很多小cafe林立,當中有些專攻給人打卡,即是說,心思放在設計、裝潢、杯碟、擺設上,但食物質素卻是一般,甚至強差人意。 老實說,若cafe純粹只以打卡為賣點,人家最多去一次,對我來說,小cafe要做到長做長有,食物質素還是最重要的。我特別喜歡位於荔枝角福榮街的小cafe,它有個令人難忘的名字「回春」。 第一次點了「輕芝士圈圈山楂肉醬意大利麵」,端上來像樣,不是那些意粉和肉醬一早分開煮好,用時才淋上面的「意」(意粉)「肉」(肉醬)分離狀態。此處肉醬意粉即叫即做,每一口意粉都有足夠的肉醬汁伴隨。咬第一口,不得了!那是我在香港吃過最好吃的肉醬意粉,比那間在五星級酒店內的著名米芝蓮意大利餐廳還好吃。吃過一次後,之後的第五、六、七……N次再來,都是我的首選。之後的N次到訪,都是興之所至下,老遠從港島駕車到荔枝角,只為「回春」。此外,我也必叫此處用燕麥奶打造的奶昔,合桃蘋果香蕉燕麥奶昔是我的至愛,新鮮材料,感覺很健康。 每次來,水準保持,非常難得。有天忍不住問侍應妹妹,你們的老闆是否亦是廚房主廚?她說是呀!怪不知得水準穩定地好。後來認識了老闆楊氏夫婦,兩位都是三字頭的年輕人,一起主理這間小店。楊生說:「太太對食物品質非常高要求,所以她專注負責QC(quality control),而我則對樓面管理較有經驗。」兩口子分工合作。我問:「為甚麼叫『回春』?」他笑着說:「去年開張時,社會經濟仍未復甦,所以希望這間店是給人回氣、回春的歇息之地。回春,亦是有四季如春之意。」 這裏除了我至愛的意粉和奶昔外,以下也是心水推介:姬松茸味噌炊飯鮭魚定食、斧頭豬鞍伴紅酒川貝肉桂燉啤梨、黃金草(蟲草花)慢煮雞胸意大利麵等。有空到此一遊,也給自己一個機會身心靈回春。 撰文 : 利嘉敏 欄名 : 攻關女子 Source link

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