樂記腸粉粥麵煲仔飯專家

A Tai Po rice roll and claypot specialist occupying the site of a long-closed local favourite, reopened by new owners with much of the original crew, decor and menu intact. Claypot rice is the mainstay, chicken with mushroom, preserved sausage, or eel, cooked until a crisp golden crust forms at the base and worth the wait it takes to arrive. Steamed rice rolls, including the version wrapped around a fried dough stick and dusted with sesame, come alongside congee, brisket noodles and offal tossed in brisket gravy. It keeps late hours, though execution can vary between visits.