【慢煮屋】由今日起我哋Greenies除了會介紹二手衫，亦都會介紹一下駱駝漆的美食，這次首先介紹的便是位於11樓的慢煮屋!

駱駝漆大廈可以說是觀塘美食的集中地，而慢煮屋同樣是駱駝漆大廈的人氣熱點之一。潮流興慢煮！現時許多餐廳以慢煮作招徠，慢煮固名思義就是用低溫長時間煮熟食物，免除高溫烹煮令到食物口感變質及過份流失水份。慢煮屋主打丼飯，5款選擇貴精不貴多，包括慢煮牛腹扒、豚肉、雞肉和三文魚。

慢煮屋最受歡迎的菜式是慢煮火炙牛腹扒丼，不過今天我叫一份慢煮三文魚配牛油果丼，見到的時候都幾驚喜。因為完全想唔到會有火龍果同番茄仔放入去做配料，但配合起來又覺得味道都好夾而且亦都好開胃。三文魚並不是全熟，只係外面煮熟，而入面都仍是半生熟的感覺，非常好食！再加上飯的分量也好多，亦都日式醬油增加味道，略嫌醬汁不夠我就另外再叫了一份。牛油果只係得一件，如果有多一至兩件就更加好啦。

我另外再點了一份慢煮牛腹扒烏冬，牛腹扒的分量好很多，表面看就最少有10塊，牛腹扒塊入口很鮮嫩，咬落有彈性，慢煮的關係是會比較juicy。要讚的是另外上了一隻溫泉蛋，我把溫泉蛋撈入烏冬，效果十分好，令到烏冬增多一份蛋黃的香味。

Starting from today, Greenies will not only introduce second-hand cultures, but also introduce the delicacies of Kwun Tong. The first one to introduce is Slow Cook House on the 11th floor!

Kwun Tong industrial building can be said to be the center of Kwun Tong food, and Slow Cook House is also one of the popular hotspots. The trend of slow cooking is booming! Many restaurants now use slow cooking to attract customers. As the name implies, slow cooking is to cook food with low temperature and long time, which avoids the change of taste and excessive loss of moisture caused by high temperature cooking. Slow Cook House specializes in rice bowls, with five choices, not too expensive and generous portion.

The most popular dish of Slow Cook House is slow cooked beef brisket bowl, but today I ordered a slow cooked salmon with avocado bowl, which surprised me when I saw it. I didn't expect there would be dragon fruit and cherry tomatoes as ingredients, but they blended together nicely and were appetizing. The salmon was not fully cooked, only cooked on the outside, while the inside was still semi-raw, very delicious! In addition, the amount of rice was also very generous, and the Japanese soy sauce also increased the taste. I ordered another one because the sauce was not enough. There was only one avocado, it would be better if there were one or two more.

I also ordered a slow cooked beef brisket udon, the amount of beef brisket was very large, at least 10 pieces from the surface. The beef brisket was tender and juicy when bitten, thanks to the slow cooking. In addition, there was a poached egg on top, which I scooped into the udon, which was very effective and added a hint of egg yolk aroma.