好上好燒臘海鮮小廚於1997年開業至今, 一開始以茶餐廳以及港式燒臘為主, 這趟回到雪梨發現它也開始賣起海鮮, 菜單的選擇更多樣化, 裝潢也變漂亮了. 滑蛋牛肉炒河 (AUD11.50) -  這是我到港式餐廳必點的一道, 因為我愛吃的河粉, 牛肉以及滑滑軟軟的蛋全都在這兒. 河粉有先下鍋乾炒過, 有鍋氣也有淡淡的醬油香, 再淋上滑蛋牛肉, 味道很優歐! 算是整餐裡味道較清淡的一道. 麵Q也很喜歡吃.  Chatswood BBQ Kitchen opened its door in 1997. It started as a basic BBQ eatery and now extended its menu to include what Hong Kong chefs are good at - seafood. Fried Rice Noodle with Beef and Scrambled Egg - I always judge a Hong Kong style eatery based on this dish given it has all my favourite food in one. It has not disappoint me!

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油雞飯 (AUD10) - 份量足夠給兩個人食用的油雞飯, 雞皮很香, 雞肉很嫩, 旁邊的蔥薑醬也很美味. 有港式燒臘店的水準. Soy Sauce Chicken with Rice - tender soy sauce chicken with steamed rice tasted very authentic for being one of the populars in this Hong Kong style BBQ eatery.

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椒鹽軟殼蟹 (AUD18.50) - 這道菜不在menu上, 而是我看到旁邊跟後面的食客都點了, 才好奇地加點. 椒鹽味十分濃厚, 但它的外皮似乎過厚, 吃第一塊時覺得很美味, 但是再吃第二塊就覺得過油了. 還是比較愛吃椒鹽鮮魷. 軟殼蟹吸油較強吧. Deep Fried Soft Shell Crabs in Peppered Salt - This dish was ver popular among diners and it was off the menu. Peppered salt had strong aroma that was very appertising. Yet it became too oily after the second attempt. I still opt for deep fried calamari in peppered salt.
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Chatswood BBQ Kitchen 好上好燒臘海鮮小廚 澳洲雪梨美食 雪梨遊記 燒臘 油雞飯 滑蛋牛肉炒河 soy sauce chicken chatswood

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