CAFE MATCH BOX

喜喜冰室

G/F, Highland Mansion, 8 Cleveland Street, Fashion Walk, Causeway Bay, Hong Kong (Next to i.t fashion store)

香港銅鑼灣名店坊加寧街8號海倫大廈地下（i.t店旁）

Tel. 28680363

Fax. 28680326

G/F, 2 Sun Wui Road, Causeway Bay, Hong Kong

香港銅鑼灣新會道2號地下

Tel. 28810616

Fax. 28810612

Mon to Sun. 8am - 11pm

Too obviously, I love this Hong Kong old-style restaurant. In such a short time, I come back to it again; I don’t mean their dishes are soooo delicious nor their prices are soooo attractive; the reason I come back is ‘stupid’, they serves old-style Hongkong-style dishes with names I never know (as a non-local) and I do enjoy the warm and nice way they treat the clients. This time I would like to introduce some dishes and drinks which is the first experience to me and probably to my Shanghai girl coming for a visit as well.

喜喜冰室，短短時間內我又再次到訪，喜歡“喜喜”的程度似乎有些“不正常”，作為一個飲食blogger 這樣的寫法看來是要造成寫誤解和錯誤導向的；個人情有獨鍾“喜喜”的原因不在於它的香港小食或飲品，單純的，我只是喜歡那種從未接觸過的老香港情懷、小小的玩味與懷舊和“喜喜”親切貼心、有別於一般茶餐廳“快、狠、準”的服務風格。

ALMOND MILK 杏仁霜

CREAM SODA WITH FRESH MILK 忌廉溝鮮奶

Cream soda is totally new to me since my first landing in Hong Kong, and before I have the first try, I never believe soda drink with cream/vanilla flavor could be good tasted, while the reality teaches me again that never judges by the appearance. The drink is so special as the active word “溝”; in Chinese, it means you need to mix two different drinks together, and in reality, I do need to do by my own 

I was told to add iced fresh milk slowly into cream soda. If you are chasing for creamy texture, add more milk; if you want fresh and good taste of drink, less milk. Me? I just taste step by step by adding more and more milk. It is quite funny, coz this old-dairy brand is famous of its creamy texture which makes soda taste not like ‘soda’ (soda without CO2 :D) while it doesn’t mean bad taste, coz two drinks are both flavored as ‘cream’. In long, it tastes similar to melted ice cream drink and, vanilla flavor, but fresher with a little bubble; in short, just one word - ‘COOL’

PAN FRIED THICK TOAST WITH BUTTER 懷舊牛油西多士

Pan-fried way makes normal thick toast less oily and the lovely snowflake-shape looking on the top is interesting ‘film-killer’. As butter slow melting, the fluffy toast tastes slightly sweet and slight salty, meanwhile, the attractive and devil smell of butter and egg is vanishing.

WESTERN-STYLE FRIED RICE 西炒飯

Another typical old-style dish of traditional Hongkong local restaurant (茶餐廳), while I don’t think it is soooooo impressive compared to previous two. It seems easy to prepare this dish, just bbq pork slices, fried egg rice with the invisible potato sauce, shrimps and fresh lettuce on the top. A light flavor of potato but weak in egg fragrance; rice is slightly moisture (to me, it’s far away to the concept of ‘fried rice’); and not bad quality of bbq pork.

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感謝 Menty Yu 提供以上資料

Menty Yu的網誌: http://mentyinhk.blogspot.hk/

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