茶餐廳是香港本土的文化，它的特色絕對能反映出香港人的生活習慣----速度快、選擇多、價錢平宜近人。
在瀝源邨裡的榮樂茶餐廳，保留了六七十年代的風格，員工下單更不用紙筆，全靠大聲呼叫。雖然餐廳鋪面並不是可容納很多客人，但我去的時候是午市時間，全場爆滿也有廿多位客人。不論點餐送餐或是結帳，全都沒有筆錄，筆者真的十分之佩服。
雖然這間茶餐廳秉承了茶餐廳的特色：速度快及價錢平宜近人。但至於選擇，看來並不是很多。不過他們主打的是常餐，勝在靈活性大。
在餐廳當眼的位置有兩個餐牌："早餐"及"午餐"。細閱完這兩個餐牌後，本打算再看看桌上的詳細餐牌。但發現除了這兩個"常餐"餐牌外，就只有位置低一點點，但都是貼於牆上的餐牌，主要都是麵。
我打算點最愛的"沙嗲牛麵"，就問肥佬店員"午餐"可否將"叉燒湯意粉"改為"沙嗲牛麵"。
"叉燒賣光了，選其他吧！"
"那⋯⋯是否有沙嗲牛麵？"
"無叉燒了。"
"⋯⋯"
正當我不知如何應接下去之時，其中一位食客就開口說："她是問是否有沙嗲牛麵呀！"
肥佬店員終於明白了，替我下了單。(我的表達能力真的有那麼差嗎？)
肥佬店員說沒有餐飽，說用波蘿油取替。
他們之後仍然有一句沒一句的互窒一下，食客走時肥佬店員更不想讓他付錢，看來他們感情還不錯呢。(後來才知道肥佬店員是老闆呢～)
Hong Kong Style Teahouse is a local culture in Hong Kong, it absolutely can reflect the characteristics of Hong Kong people's habits ---- fast, variety selection, cheap price.
There is Teahouse in Lek Yuen Estate, it retains the style of the sixties and seventies. Order/delivery/bill staff don't need pen to write down, just yell. Although the restaurant cannot accommodate many guests but when I arrived at lunch time, there are more than twenty guests. I am very admire for that.
This teahouse has the characteristics of the traditional teahouse: the fast and the price level is low. But as choice, it seems not many but flexible.
Two eye catching menu on the wall : "Breakfast" and "lunch." After read them thoroughly, I tried to make an order. I ordered Satay beef noodles lunch set as there are no Soft Roll, I can choose Pineapple Bun instead.
茶餐廳供應的清水／茶，通常都是用作清洗餐具之用
Water or clear tea provided from teahouse usually used to wash dishes
奶茶是茶餐廳的靈魂，而這裡的奶茶(我喝的是茶走)是令人有驚喜的，茶香奶滑。而那個奄列， 不會太熟，仍有少試蛋汁，充滿蛋香味，令人回味。之後才知道這裡的餐飽頗有名氣呢，可惜這次無緣一試。在品嚐其間聽到其他食客下單時，當食客點的那款食品沒有時，老闆是說會用其他食品代替，又或者可以說，老闆都容許自己配撘呢。
Milk Tea is the soul of Teahouse and it really impressed me. Smooth milk and strong flavour of the tea. And the omelet, not too ripe, still have some egg juice and egg flavour. The soft roll is quite well known but I am not lucky enough to try this time. In the meantime during I having my lunch, diners order their set with different combination. It's not usual in teahouse.
門口的左手邊有麵包製作的地方
On the left-hand side of main door where there is bread making place
店外掛著"高級俄羅斯飽"，未知他們出售的飽中那一款才是呢～
"Advanced Russian bread", which one should be?
"Advanced Russian bread", which one should be?
茶餐廳雖然沒有華麗的裝潢，但在細小的空間裡有著充滿人情味的互動，食物選擇的靈活性，更令人響往。
Restaurant has no fancy decor but in a small space has full of human interaction, the flexibility of food choices, even more yearning.
榮樂茶餐廳
地址：
沙田瀝源邨富裕樓地下7號舖
前往方法：
於沙田火車站步行大約10分鐘到瀝源邨
地圖：
按我
電話：
2691 8878
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後記
茶餐廳這種香港獨有的飲食文化，源自於香港殖民地時代。
殖民地時代，低下階層嚮往西式飲食，但因為價格高昂，一般市民消費不起。冰室應運而生，並演變出價錢大眾化中西混合的飲料與食品。
不過由於香港的寸金尺土，租金層創新高，以致現今有名的茶餐廳越難越保持"價錢平宜近人
"。租金高企，令到很多老店都紛紛選擇"光榮結業"。
在仍然有機會品嚐到懷舊香港的味道時，希望盡力去用味道來記著回憶，香港人的文化。
Blog or travel books introduced in Hong Kong tea house, usually is Tsui Wah, Lan Fong Yuen, Gam Fung and so on. These names for native HongKonger will not be unfamiliar. For foreigners, they also may know it. As for some in the public housing estates ,in fact, it is not inferior to the brand teahouse.
Hong Kong Style Teahouse is the unique food culture of Hong Kong, from the colonial time in Hong Kong.
The colonial era, the lower classes yearn to Western cuisine, but because of high prices, the general public cannot afford. Teahouse emerged and evolved the desire for public.
However, nowadays, the high rent due to the limitation land in Hong Kong. It's very difficult to keep the low price. So many old teahouse/restaurant closed gradually.
When still have the opportunity to taste the old flvour of Hong Kong, try to use taste to keep memories of Hong Kong culture.
同步於Sync to:
http://blog.ulifestyle.com.hk/blogger/levistone/2015/10/%E3%80%90%E6%B2%99%E7%94%B0%E3%80%91%E6%9C%AC%E5%9C%9F%E6%96%87%E5%8C%96-%E8%8C%B6%E9%A4%90%E5%BB%B3/
