How it begins 《誕生》
Ozawa where the Emptyplates gang started…
Each gang members holds an important role with each of us having different focuses,
all blends well together when we have the walking-openrice Carly, food
science guru Gobay, talented foodphotographer Lorling, and simply tagalong
muncher Lyoe.
We treat eating and rediscovering the joy that taste buds give us
as a lifetime enjoyment and commitment.
Hereby we recommend our favorite, top
choices of local food bites in Hong Kong.
We love to travel on the side, food
reviews from all around the world will be posted from time to time.
For there
is more to life – munch, munch, munch.
We serve our tummies with good food,
you can
consider the food REAL GOOD when we empty the plates.
#emptyplatesgang on
Instagram to see more pictures and our favorite restaurants.
踏入春季尾，一班朋友走進這地道日本小店，午飯時間很餓，只想滿足地吃飽，然後工作去。Carly滋味地吃著她最喜歡的半生燒三文魚飯，坐對面的Lyoe已經一口氣把三碗魚生飯都差不多吃光了。炎炎夏日快臨到，我們笑說Lyoe同魚有仇，定要把牠們吃光為止，他卻說魚生飯應該可以消暑吧。Lorling則一邊吃一邊拍照，那些閃閃發光的魚生飯成為最好的拍照model。閃閃發光是因為餐廳都會在半生燒的魚生飯上塗一層薄薄的醬油，不會太多剛剛好。Carly路過廚房時偷師見到廚師把大大舊的三文魚浸在醬汁中用火熗燒，這煮法能夠控制火候得宜，三文魚煮出來質感嫩熟且入味，入口即溶，一試難忘。
Carly: 唔怪得咁香啦！我諗我唔會再想食其他魚生飯，哩個真係太好味啦！
Gobay: 以哩個價錢，絕對抵食過中環其他日本食肆。
Lorling: 點解可以咁好味架。
Lyoe: (nomnomnom)
Carly: Lyoe已經食晒尐油甘魚飯！你有無咁肚餓啊，食物要慢慢享受架嘛。
Lyoe: 肚餓又好味，所以就好快食晒囉。
Carly: 但你都仲係食極都唔肥。
Lorling: 一個set lunch有三樣野揀，有好多選擇，又可以自己任揀。
Carly: 每個星期食都唔會厭。
Gobay點了一碟燒魚鮫，Carly望著感好奇，「其實同燒三文魚有咩分別？」。Gobay即姍姍道來魚鮫即是靠近魚腩的魚鰭，鰓部，油脂都會聚集在多鮫的位置且有豐富的骨膠原。吃的時候，一陣魚油的香氣比一般的魚生或燒物濃郁得多。難得小澤有這項選擇，我們都立即「加把口」嘗試人生中第一口的三文魚燒魚鮫。眾入都驚奇Gobay在吃這一分面很有研究。「我都只係識食啫，但Gobay你連條魚食邊一部分，有咩分別都知。你一定識食過我。」Carly一邊吃蟹子沙律一邊說。「我地真係可以start個food blog。我一直都好想做尐恁既野。This can be
something! 」
喜愛任何種類美食甜點的Carly、
周圍食又識食的Gobay、
富有攝影天份且愛吃的Lorling，
和從不埋怨跟住我地周圍食的Lyoe ，
一頓午飯就成就了Emptyplates
Gang的誕生！
我們只會將最好的介紹給大家，
清碟Emptyplates你就知哩間餐廳係正野！
第一篇食評將於下星期五七月十八日公開發佈！
Stay tuned for our first food review on July 18th and keep your taste buds rolling!
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