Chatswood BBQ Kitchen－Ping Peng Pong

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!

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.

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.

葡氏焗雞扒意粉 (AUD12.50) - 離開雪梨後偶爾總會想念這兒香港茶餐廳的葡氏焗意粉. 今次再吃到真開心啊. 意粉是廣東話, 翻成國語即是義大利麵的意思. 義大利麵煮得剛剛好, 不會過軟, 舖上炸過的雞扒再淋上葡汁, 味道真好啊! Baked Chicken Chop with Spaghetti in Portuguese style - I always wanted to eat baked spaghetti in Portuguese sauce since I left Sydney. So happy that I get to enjoy it again this time round. Spaghetti was cooked nicely with fried chicken chop, topped with Portuguese sauce - what an excellent combination!

鮮茄焗豬扒飯 (AUD12.50) - 又是ㄧ道份量十足的焗飯. 豬扒先炸再烤, 蕃茄有入味, 肉質軟嫩不柴. 美中不足的是鮮茄醬過多, 導致味道太鹹, 大家邊吃邊配茶. Baked Fresh Tomato with Pork Chop & Rice - pork chop was fried followed by grilled with rice. Strong tomato paste was too salty that overtaken the entire dish.