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Favour some pan mee’s cousin? Then you might want to try out their famous Ban Tiao selection. This thick noodle is a specialty of Hakka cuisine, which is of origin in Mei Nong, Kaohsiung County. Luckily now you need not travel that far just to get a taste of it since it’s found locally here at Ying Ker Lou So let’s roll out the menu of the day, Assorted Mushroom Bantiao Noodle Soup and Pork Bantiao Noodle Soup.Assorted Mushroom Bantiao Noodle Soup.As its name depicts, this dish comes with a var
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Favour some pan mee’s cousin? Then you might want to try out their famous Ban Tiao selection. This thick noodle is a specialty of Hakka cuisine, which is of origin in Mei Nong, Kaohsiung County. Luckily now you need not travel that far just to get a taste of it since it’s found locally here at Ying Ker Lou
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So let’s roll out the menu of the day, Assorted Mushroom Bantiao Noodle Soup and Pork Bantiao Noodle Soup.
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Assorted Mushroom Bantiao Noodle Soup.
As its name depicts, this dish comes with a variety of mushrooms species in just a hearty bowl. You could actually ask for dry version if you prefer that. The soup was quite flavourful albeit its plain appearance. The noodle was seen exactly like pan mee flat-sized, thus I couldn’t actually differentiate between these two much, hehe. It was full of mushroom aroma too, which could be overwhelming for those who don’t enjoy many mushrooms. There were varieties of Shitake, Enoki and slices of Erynghi stem, but overall, those side dishes didn’t really stand out. At least, the decent amount of greens was able to spice up a vegan’s day! ^^
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Pork Bantiao Noodle Soup.
This fare seems better presentation wise. There were meatballs , some pork livers, which we both yet to learn how to enjoy it
, and also some vegetables. The bantiao and soup compared to mine, looked very much alike in many ways, just that they come in distinctive display according to the theme.

For their lunch set, you also get to enjoy complimentary dessert and drink of the day.
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The barley drink was nice and thirst-quenching, while the glutinous rice balls in Red Dragon Fruit was pretty spicy with its heavy-loaded gingers! ~.~ ……….. I believed they should be from Bentong variety as I heard that the older and spicier the ginger grows, the more fragrance it is! Wah…… enlightening indeed! But I shall give it a pass still


(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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