兩天前有幸與 Rocky、芯同埋 King 一起去了何文田忠孝街 60 號愛民廣場地下 G2 號舖回訪地道館車仔麵分店，與主力負責人余生與阿妹交談。一年前我第一次踏進他們位於新蒲崗崇齡街 42號地舖的總店，沒有機會品嚐他們餐牌上的美食，只點了一杯熱檸水，今次立下決心不會錯過試食的機會。
Two days ago, I had the privilege of revisiting the authentic noodle shop branch of “Local House” located at Shop G2, G/F, Oi Man Plaza 2, 60 Chung Hau Street, Ho Man Tin with Rocky, Sum and King. I had the opportunity to chat with the head chef, Mr Yu, and Ah Mui (“Younger Sister”). A year ago, I first stepped into their flagship store at G/F, 42 Shung Ling Street, San Po Kong, but didn’t have the chance to taste their menu. I only ordered a cup of hot lemon water. This time, I was determined not to miss the opportunity to sample their dishes.
簡單講述了我們的來意後，我立刻要余生推介有新意的飲品給我們嘗試，他建議涼粉（仙草）咖啡，這兩材料分別來說我都十分喜歡的，但從未想過混合起來會產生怎樣的效果? 還等什麼呢？我同 Rocky 每人點了一杯試試，我的一杯是走糖的，飲品很快就送到我們眼前，原來是冷凍的，咖啡加了奶、涼粉切成小立方型混在冰粒中，忍不住立刻用飲管吸了一口，感到有意想不到的口味，咖啡、奶同涼粉很合拍地製造香濃和爽滑的口感！我問余生是誰的傑作，他毫不猶豫地指出是正在掌管收銀櫃檯的阿霞，我們坐的餐枱就在櫃檯的對面，我轉過頭看到阿霞，好奇地問她怎樣研發這個飲品，她謙虛地說是在其他食肆飲過的，認為值得考慮加入餐單內，與同事一起討論、研發並推介給熟客。
After briefly explaining our purpose, I immediately asked Mr Yu to recommend a unique drink for us to try. He suggested Grass Jelly Coffee, a combination of two ingredients that I individually enjoy but had never imagined together. Without hesitation, Rocky and I each ordered a cup. Mine was sugar-free. The drink quickly arrived, served ice-cold. The coffee, milk, and cubed grass jelly mixed with ice created an unexpectedly delicious flavor, blending the coffee, milk, and grass jelly perfectly to produce a rich and smooth taste. When I inquired about the creator, Yu Sang promptly pointed out Ah Ha, who was managing the cash register just across our table. Curious, I turned to Ah Ha and asked how she developed this drink. Modestly, she mentioned trying it at another eatery and believing it was worth adding to the menu. She discussed it with her colleagues, developed it, and recommended it to regular customers.
加入與我們會談的另一位同事叫阿妹，很投入與我們討論，用心分享在兩家店的經營心得。我問他們會介紹什麼招牌菜給我們品嚐，他們一致推舉冬蟲草燉雞湯飯及陳皮鴨腿湯飯，都是湯與飯分開上的，還有一道他們出色的小食 – 爽滑魚皮配木耳，都值得一試。我對鴨腿湯飯情有獨鍾，所以點了一份給大家分享，Rocky 還加點了一碗車仔麵，並按大家的喜好選了四款不同的配菜。這些菜式水準都很高，比低了很多同價的街坊式便餐店！
The other colleague, Ah Mui, joined our conversation, passionately sharing insights on managing both locations. When asked about signature dishes, they unanimously recommended the Cordyceps sinensis with Chicken Double-boiled Soup with Rice and Duck Leg Soup with Tangerine Peel, both served with soup separate from the rice, and their excellent crispy Fish Skin with Black Fungus, all worth trying. I had a soft spot for the Duck Leg Soup, so I ordered one to share with everyone. Rocky also ordered a bowl of noodles and selected four different toppings according to our preferences. The quality of these dishes far surpassed the average neighborhood eateries of similar prices!
我們傾談的話題總離不開目前餐飲業受到北上消費的衝擊，晚市生意失去了 30% 的一般現象，但余生並沒有吐苦水，只分享近期的對策，包括不斷推出新菜式、不同時段發放優惠價，提升店內清潔水準及多與顧客溝通談話，都是令顧客留低消費的良方！
Our discussions often revolved around the impact of customers going across the border for dinner on the food and beverage industry, with a common trend of a 30% decrease in evening business. However, Mr Yu didn’t complain and instead shared their recent strategies, including continuously introducing new dishes, offering promotions at different times, enhancing cleanliness standards, and engaging in more conversations with customers as effective ways to retain customer spending.
我們默默支持地道館車仔麵團隊鼎力合作，共同渡過飲食業難關，繼續成功發展業務！
We will stand by the “Local House” team, collaborating to overcome the challenges in the food industry and continue to successfully grow the business!
