Wow. That's a really old school banh mi shop. One where you only pick the size of the sandwich and not the meats. Very interesting that Hong Kong has a spot like this. There aren't a whole lot of banh mi shops in Hong Kong interestingly. But, I guess, they tend toward the trendier side of the spectrum. The baguette at Tim Kee, to me at least, looks less like an artisan French loaf and more like the supermarket French breads that are common in the United States (and that I see a lot of when I do my grocery shopping). It is softer, less crusty than the bakery style artisan baguettes. They tend not to snap when bitten into. I guess, gently heating the sandwich in that little oven achieves some crispness. The spritzing with water helps the bread not to dry out. That's a move I've never seen before at a banh mi shop.
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