魚片頭墨魚丸皮蛋莞茜米粉

魚片頭 = Fillet

墨魚丸 = cuttlefish ball

皮蛋 = century egg ( preserved duck egg)

莞茜 = coriander (Chinese parsle)

米粉 = rice vermicelli

老實講，本身好唔鍾意食皮蛋同埋莞茜

但係呢兩種食材煮成嘅湯底又真係好好味

配埋米粉就perfect喇

P.S. 尖沙咀分店嘅份量比總店少好多，不過就坐得舒服啲 

P.P.S. 香菜好難做主菜