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當紫蘇遇上了它的歸宿| When Miss Gyoza meets its Mr. Right
7.5 plates emptied!
Favs: 西班牙黑毛豚肉餃子
Iberico Pork Gyoza
Chao Chao 餃子
紫蘇風味餃子
Green Perilla Gyoza
[Written by Gobay in Chinese, Carly in English]
特別喜愛這種格局小小的，進門有布簾子的地道感十足的餐館。工作日午市的人龍在灣仔來說不算長，而且上菜速度很快，適合趕時間的上班一族——當然，受歡迎的地方就要預早排隊啦～
OiOiOishi, is what you should be proclaiming after having to enjoy a nudging cozy bite at Chao Chao Gyoza, when green perilla meets its destiny. The bar area with high stools will comfort anyone that is in a rush for food but unwilling to settle for cheap fast food.
【Chao Chao 餃子| Chao Chao Gyoza | HKD40 for 16 pieces】
首先這裡的餃子個頭很小，飯量大的人可以吃很多都不飽，所以不要被16這個數字嚇到。第一粒餃子入口，就感覺到很皮很薄，且有種爽口彈牙的感覺。這讓Gobay想起在日本一套美食漫畫裡有一場是講廣州餃子大賽，其中讓人印象深刻的就是在麵粉裡加入淮山（也稱山藥）磨成的粉一起擀成的餃子皮，就會給人雙實的食感。這裡不知道是不是真的加了，但很多日式餃子確實真的有加入淮山粉擀皮。菜牌上寫皮和餡的比例是2:8，說是黃金比例。這個真的不清楚，因為用的餡不一樣，出水的程度，餃子皮本身的厚薄等等都會影響比例乃至最後的口感。吃起來的味道就是普通的豬肉大白菜餃，不過確實皮薄，讓人想起灣仔碼頭的廣告菜牌上還介紹蘸醬和建議的食序。具體的各位去嘗嘗就知道，這裡重點提一下它的秘製辣醬和味增醬，我們有問過師傅，但他們說醬料統一從日本來，具體用的什麼味增和辣椒他們也不清楚。我們覺得還是讓餐廳有點秘密比較好，就沒有打破砂鍋問到底哈哈哈！推薦嘗試！
As one of the flagship offerings from Chao Chao Gyoza, they’ve expanded all it way from Osaka, to Hokkaido and Okinawa in Japan, we HongKongers are certainly more than lucky to have the chance to dine at this very cost-friendly gyoza beer chain, around HKD 100 per person will cut the deal. Classic dish of 16 one-bite sized dumplings were lightly crispy, closely intertwined side by side, it’s almost impossible to break them apart and indulge them one by one. People have been saying that if you add a specific type of Chinese yam into the dough wrapper to add more solid texture, not sure if Chao Chao Gyoza has done the same but certainly it was thin yet very delicate and soft.
In-house secret recipe of dumpling sauce and miso sauce are directly from Japan, ingredients are secretive. Dumpling sauce was pungently vinegarish and spicy miso sauce was very indulging with the temperate heat and relatively salty, nutty and fishy taste.
【紫蘇風味餃子 Green Perilla Gyoza | HKD 29 for 6 pieces】
Replicating the idea of “Shake Shake fries” from Mcdonalds, just adding another fun element with dumpling dining; with this limited edition only available in Hong Kong, the rich corn potage flavor reminisces fingerlicking corn soup flavor chips. Deep fried gyoza were very crunchy till a point the edges were tad too dry.
Limited Hong Kong edition of garlic gyoza with the pungent, delectable taste close to the fragrance of golden garlic, garlic that has been deep fried till it releases its powerfulness. Carly ‘s been to this place for more than a handful of times and every time, this one is on the order list.
Best for parties of 2 to 4 people.
不喜歡紫蘇葉香味的朋友要注意了，這道餃子的主角絕對是紫蘇當之無愧，味道很濃烈，愛紫蘇的朋友應該會大愛吧，因為在我們的固有認知裡紫蘇很少是主角，在這裡那麼被珍而重之很感動吧？配的蘸醬是梅子醬，酸甜鹹鮮，別有一番滋味。其實不蘸醬吃，味道已經很飽滿。
For its very distinctive aroma of sharp grassy taste, reminiscent of applies and mint, this dish will surprise you by introducing these popular leaves often used in Korean cuisine as the protagonist in Japanese dumplings. Complemented with freshly sour-sweet plum sauce, for all the veggie fans out there, this is recommended.
【Shake Shake餃子 - 香港限定粟米濃湯味 Corn Potage Shake Shake Deep Fried Gyoza | HKD38 for 5 pieces】非常有趣的餃子，shake完一打開袋子，非常濃郁的粟米濃湯味精版撲面而來，不過調味料一直都是「shake shake」的精神，只是味覺和嗅覺是不是每個人都抵擋得住。但毫無疑問地，真的好貼題——非常粟米濃湯！
Replicating the idea of “Shake Shake fries” from Mcdonalds, just adding another fun element with dumpling dining; with this limited edition only available in Hong Kong, the rich corn potage flavor reminisces fingerlicking corn soup flavor chips. Deep fried gyoza were very crunchy till a point the edges were tad too dry.
【西班牙黑毛豚肉餃子 Iberico Pork Gyoza | HKD 38 for 5 pieces】
這也是有點讓人意外，雖然餡料很豐富多汁，但豬肉味卻幾乎嘗不出來。西班牙黑毛豬最誘惑人的豬肉味沒了，這讓人頗失望。在我們的《Espuma》那篇食評尾部「Gobay話你知」欄目有比較詳細描述過西班牙火腿和它的原料黑毛豬，有興趣的朋友仔可以再去回顧一下。我們吉碟幫還沒有機會一起嘗試西班牙烤焗乳豬，其實廣東的烤乳豬在手法上更勝一籌，但說到豬，西班牙烤焗乳豬更多的是吃它的豬肉，純粹清淡卻又集中的香味和口感。有吃過山豬肉和內地有種叫「一號豬」的朋友可能會體會到什麼是「豬肉味」，和飼養的家豬味道和口感都不是一個檔次的，當然說到豬肉，東南亞本身也有很多出色的豬，著名的包括日本鹿兒島的黑毛豬，中國浙江的兩頭烏，韓國濟州島黑豬（喜愛韓食的朋友可以看看韓國境內很受歡迎的美食節目《白鐘元的三大天王》，裡面第18集就專門講韓國烤五花腩。韓國的肉類非常優質，而且特別，因為幾乎零出口）等。但總體純論味道而言，這款餃子還是不錯的。
Surprisingly, the meat filling of Iberico pork was not as juicy as expected, nor as fragrant as it should be. In previous sections of “Gobay’s Food Knowledge Corner, Gobay has compared Spanish ham with its various origins, subtle differences in their taste. Asia itself offers premium quality of pork anyway, Kagoshima’s Kurobuta pork, China Zhejiang “two ends black”, and Korea Jeju black piggies. These iberico pork gyozas were slightly juicier than the original ones as it is bigger in size compared to one-bite size ones and with the certain firmness of higher quality of pork.
這也是有點讓人意外，雖然餡料很豐富多汁，但豬肉味卻幾乎嘗不出來。西班牙黑毛豬最誘惑人的豬肉味沒了，這讓人頗失望。在我們的《Espuma》那篇食評尾部「Gobay話你知」欄目有比較詳細描述過西班牙火腿和它的原料黑毛豬，有興趣的朋友仔可以再去回顧一下。我們吉碟幫還沒有機會一起嘗試西班牙烤焗乳豬，其實廣東的烤乳豬在手法上更勝一籌，但說到豬，西班牙烤焗乳豬更多的是吃它的豬肉，純粹清淡卻又集中的香味和口感。有吃過山豬肉和內地有種叫「一號豬」的朋友可能會體會到什麼是「豬肉味」，和飼養的家豬味道和口感都不是一個檔次的，當然說到豬肉，東南亞本身也有很多出色的豬，著名的包括日本鹿兒島的黑毛豬，中國浙江的兩頭烏，韓國濟州島黑豬（喜愛韓食的朋友可以看看韓國境內很受歡迎的美食節目《白鐘元的三大天王》，裡面第18集就專門講韓國烤五花腩。韓國的肉類非常優質，而且特別，因為幾乎零出口）等。但總體純論味道而言，這款餃子還是不錯的。
Surprisingly, the meat filling of Iberico pork was not as juicy as expected, nor as fragrant as it should be. In previous sections of “Gobay’s Food Knowledge Corner, Gobay has compared Spanish ham with its various origins, subtle differences in their taste. Asia itself offers premium quality of pork anyway, Kagoshima’s Kurobuta pork, China Zhejiang “two ends black”, and Korea Jeju black piggies. These iberico pork gyozas were slightly juicier than the original ones as it is bigger in size compared to one-bite size ones and with the certain firmness of higher quality of pork.
【蒜香餃子 - 香港限定 Garlic Gyoza | HKD 29 for 5 pieces】
很濃烈的蒜香味但不嗆，那種香味和港人比較熟悉的「金蒜」的溫柔很類似，而並非蒜泥白肉的那種刺激霸道。這裡蔬菜香料類的餃子都做得出色，大家如果沒有特別討厭辛香材料的話都可以一試，畢竟確實很特別，也相對健康。
很濃烈的蒜香味但不嗆，那種香味和港人比較熟悉的「金蒜」的溫柔很類似，而並非蒜泥白肉的那種刺激霸道。這裡蔬菜香料類的餃子都做得出色，大家如果沒有特別討厭辛香材料的話都可以一試，畢竟確實很特別，也相對健康。
Limited Hong Kong edition of garlic gyoza with the pungent, delectable taste close to the fragrance of golden garlic, garlic that has been deep fried till it releases its powerfulness. Carly ‘s been to this place for more than a handful of times and every time, this one is on the order list.
《餃子4種の盛合 Gyoza platter - 4 types | HKD 52 for 8 pieces》
【Puri Puri 海老餃子 Puri Puri Shrimp Gyoza】
這個完全就是餃子皮包的蝦餃，又或者雲吞。蝦很新鮮，而且是鮮蝦不是急凍的那種。這個價錢加上給的蝦的大小是相對抵食的。而且最讓人讚歎的，是餃子皮的味道，細心咀嚼的朋友就可以發現餃子皮也有海鮮味，類似蝦頭蝦殼熬製的汁液放進麵粉裡擀皮得到的鮮味，和餡料搭在一起，嘗到了濃濃的誠意和讓人感動的回味。這是用心才能做出來的料理！
【Puri Puri 海老餃子 Puri Puri Shrimp Gyoza】
這個完全就是餃子皮包的蝦餃，又或者雲吞。蝦很新鮮，而且是鮮蝦不是急凍的那種。這個價錢加上給的蝦的大小是相對抵食的。而且最讓人讚歎的，是餃子皮的味道，細心咀嚼的朋友就可以發現餃子皮也有海鮮味，類似蝦頭蝦殼熬製的汁液放進麵粉裡擀皮得到的鮮味，和餡料搭在一起，嘗到了濃濃的誠意和讓人感動的回味。這是用心才能做出來的料理！
Ample portions of fresh prawns as fillings, complemented with dough wrapper which is made from seafood broth, we were moved by how sincere Chao Chao Gyoza was in the aim of delivering excellent seafood gyoza dishes.
【Mochi Mochi 蘑菇餃子 Mushroom Gyoza with Rice Wrapper】
【日本京都九条蔥餃子 Kujo Spring Gyoza】【日本淡路島洋蔥餃子 Awajishima Onion Gyoza】由於這三種餃子都屬蔬菜類，就並在一起說了。共同的特點是非常鮮嫩多汁，所以即便是煎餃，也很難感覺到皮脆，因為餡料出水太多太快，但夾起餃子的時候還是很結實完全沒有散開，正正是功架的表現！蘑菇餃子特地強調用的是米皮而非普通的餃子皮，吃著除了多一點黏糥的口感，別的也吃不出來什麼特別。京都九條蔥，正如全世界通用的名物命名法昭示的一樣，九條是地名。這種蔥原產自中國，不太確定是不是和東北人愛吃的「大蔥蘸醬」是同一個老祖宗，不過都是蔥白多，甜而多汁，是日式居酒屋的恩物。在這裡也確實沒有墜了日本蔥的名聲。至於淡路島的洋蔥，港人酷愛到日本旅遊，去過的都知道淡路島最有名的除了海豚農場，就是洋蔥了。講日本料理的時候提及海豚總是覺得仿佛吞了蒼蠅般的難受（沒有看紀錄片《海豚灣 The Cove》的朋友建議去看看），這裡就不多說了，主講洋蔥。洋蔥在那裡隨處可見，幾乎每種料理都能看到它的蹤影。有這麼好的原料，做出來的餃子自然也是讓人直豎拇指。而且餃子的皮都配合著餡料而呈現不同的顏色，看著已經很開胃了。
【Mochi Mochi 蘑菇餃子 Mushroom Gyoza with Rice Wrapper】
【日本京都九条蔥餃子 Kujo Spring Gyoza】【日本淡路島洋蔥餃子 Awajishima Onion Gyoza】由於這三種餃子都屬蔬菜類，就並在一起說了。共同的特點是非常鮮嫩多汁，所以即便是煎餃，也很難感覺到皮脆，因為餡料出水太多太快，但夾起餃子的時候還是很結實完全沒有散開，正正是功架的表現！蘑菇餃子特地強調用的是米皮而非普通的餃子皮，吃著除了多一點黏糥的口感，別的也吃不出來什麼特別。京都九條蔥，正如全世界通用的名物命名法昭示的一樣，九條是地名。這種蔥原產自中國，不太確定是不是和東北人愛吃的「大蔥蘸醬」是同一個老祖宗，不過都是蔥白多，甜而多汁，是日式居酒屋的恩物。在這裡也確實沒有墜了日本蔥的名聲。至於淡路島的洋蔥，港人酷愛到日本旅遊，去過的都知道淡路島最有名的除了海豚農場，就是洋蔥了。講日本料理的時候提及海豚總是覺得仿佛吞了蒼蠅般的難受（沒有看紀錄片《海豚灣 The Cove》的朋友建議去看看），這裡就不多說了，主講洋蔥。洋蔥在那裡隨處可見，幾乎每種料理都能看到它的蹤影。有這麼好的原料，做出來的餃子自然也是讓人直豎拇指。而且餃子的皮都配合著餡料而呈現不同的顏色，看著已經很開胃了。
A platter of veggie gyoza with quite the unique touch of Japanese imported ingredients, mushroom, Kujo spring onion, and Awajishima onion. Mushroom gyoza was wrapped with rice made mochi-like dough, came off a bit gooey when the dumplings were steamed instead of pan-fried. Kujo spring onions were springy fresh, aromatically with its natural sweetness. Awajishima onions are just as famous as how this place is infamous of slaughtering wild dolphins, yet still, not intending to degrade the finest quality of onions that this place produces. This platter of veggie dumplings were presented in various colors which made them very attractive to begin with.
總體而言，這裡很值得一試，當然煎餃多油，愛健康的你們可以三思而後行...
Just be reminded that pan fried gyoza will be relatively oily, but Carly is certainly overjoyed that there is such a renowned place that only offers Japanese dumplings for their thinly crusted wrappers and juicy meaty fillings and forever the best partner of dumpling sauce, spicy miso, chili oil, and miso dipping. Only offered at Chao Chao Gyoza all the way from Japan.
灣仔廈門街31號地下
G/F, 31 Amoy Street, Wan Chai
Tel: (+852) 2735 5360
Business hours: 星期一至日: 12:00-15:00; 18:00-22:00
Lunch hours offer lunch set plus service charge. Best for parties of 2 to 4 people.
