另外有一間好食嘅馬拉菜一路都想講，一路都冇機會冇時間，終於可以寫。食咗一排段時間，這間鋪可能有唔少人都知，喺深水埗成日都多人排隊，荃灣都開咗分店啦！
白骨爹肉骨茶(三層肉) ($46) Bak Kut Teh (Pork Belly) (HKD40)
先試一口湯底，肉骨茶湯入口有藥材的甘香味，相對較少澀味。肉骨茶逐碗奉上，豬腩肉吸收了湯底的味道，每口又軟腍又傳來啖啖的微香，而且勢辣辣仲可以加湯，不過份量比較細！
Another herbal #BakKutTeh recommended in HK! The soup left a strong first impression with its herbal fragrance (yet not overwhelming) and slightly astringent aftertaste. The pork belly was cooked till tender. You may also ask for a free refill as well!
辣死你嗎配仁噹牛肉 ($50) Nasi Lemak Rendang Daging (HKD50)
椰漿飯又稱辣死你媽─ Nasi Lemak是馬來文，是經典的星馬菜。 Nasi指是飯的意思， Lemak 是脂類，在這裡指的是椰漿。 飯如其名，就是把米和椰漿等香料一起煮。
這款椰漿飯香滑略帶椰香味，加上班蘭淺綠的顏色，看落已經非常吸引；牛肉配合南洋醬汁，微辣香口，口感偏腍，配合有椰香的椰漿飯、參巴醬、青瓜、花生、乾魚仔、蝦片和蛋等，感覺係絕佳配搭，而且外觀色彩繽紛，值得一試！
#Yum Yum! The rice left a strong first impression with its coconut milk fragrance and stained a pretty pandan green color. The beef was cooked till tender and it was slightly spicy and juicy. Each Nasi Lemak also included Sambal Bawang, Cucumber, Peanuts, Dried Anchovies, Prawn Crackers, and boiled Egg.
椰香咖央多士 ($22) Toast with Kaya & Buffer (HKD22)
咖央用上椰漿、鴨蛋或雞蛋、砂糖和牛油等材料隔水加熱撈勻做成。咖央多士有一層帶微甜嘅綠色咖央醬，口感厚滑；多士烘到金黃色，外脆內軟！咖央多士一件切開四份，必食！
The kaya toast bread is a signature dish here that cannot be missed.
Mixing coconut with pandan and egg, which became known as kaya, you can try a bite without dipping, so as to taste the natural flavours of Kaya which is neither too sweet nor too greasy and tasty butter.
檳城亞參叻米線 ($48) Penang Asam Laksa (HKD48)
Asam Laksa was packed with rice noodles, vegetables, spicy fish-based soup and spicy paste. There were other ingredients like chili, mint, onion etc. The soup base was very flavorful and refreshing with the mint and onion.
檳城亞參叻米線放滿了米線，蔬菜，香辣魚湯和辣醬。 還有其他成分，如辣椒，薄荷，洋蔥等。湯底是非常美味和有些許的薄荷味，還有洋蔥清爽。
蘇媽.蘇媽馬來西亞茶餐室
Kedai Kopi Semua Semua
荃灣大壩街71號地舖
G/F, 71 Tai Pa Street, Tsuen Wan
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