你相信「夫妻同心,其利斷金」嗎?筲箕灣蜑家私房菜的老闆輝哥及老闆娘輝嫂,就正正印證了這句話。夫妻由24小時燒味點心店做起,再一步步發展至今。輝哥坦言:「好多人話都係靠你老婆,係呀,因為真係靠我老婆,我做10個鐘,佢可以做16個鐘。我做16個鐘,佢可以做20個鐘。我唔同佢鬥,佢真係好辛苦捱間舖返嚟。」
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為還債打數份工 毫無怨言
輝嫂憶述:「佢哋1989年11月,兩兄弟開餐廳,輝哥做粉麵,哥哥做小菜。輝哥唔夠人,咁我自己放星期六日就會過嚟幫佢手。到94年,快要結業。當時輝哥媽咪叫佢接手埋另一邊,我都有過嚟幫手,拉埋閘,我先喺後面洗碗。但我朝早仲要返工,因為我辭唔到工,果段時間,捱咗一年真係頂唔順,真係要辭工返嚟啦。因為果段時間我要捱幾份工,果時你無得話唔做,因為你答應咗還錢畀人嗎。」
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立志做水上人的美食
因為輝哥是布袋澳水上人,所以餐廳所用的魚,很多都是向布袋澳漁民拿貨。他表示:「自己有個概念,做返細個好多水上人教我整嘅嘢食。」
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曾試過轉型 但最後堅持煮蜑家菜
輝哥指餐廳曾開始轉型做點心,「到2008年開始經濟好啲,舖租加得好犀利,夜茶好多點心客,佢哋都想食蜑家嘢,於是把心一橫無乜做點心,轉型做返蜑家菜。做返細個好多水上人教我煮嘢果種美食,親戚、叔婆、姑媽煮畀我嘅味,海邊食嘅嘢,帶返畀岸上,點樣喺船乜都無煮出嘅味。」
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面對逆境 保持信念:始終都會捱得過
我記得以前經歷過沙士,禽流感,佢哋係好快過,你係捱一年半載。咁今次你諗下,我哋捱咗3年疫情,個營商環境我覺得係會耐少少。但都係一樣,「始終人要食」,將舖租睇下係咪可以減到,邊樣嘢慳到,由高去返低,慢慢睇下經濟再唔好咪再做低啲囉,到經濟好啲就做返好少少嘅嘢畀人食,其實可以捱得過,始終都會捱得過。」
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同場加映 奧運特輯
食住宵夜睇巴黎奧運
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巴黎奧運開幕,在凌晨時份欣賞比賽,當然要準備好宵夜!《美食新聞報道》派出Gillian為大家帶來兩間特色宵夜食店,先有位於尖沙咀寶勒巷的餐廳,營業晚7朝7,裝修時尚。
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三味魚,包括甜酸辣味,很適合在炎熱的夏天品嚐。「好酥脆,魚肉好嫩滑,辣度不太明顯,有啲以泰式辣醬。」
![](https://www.tvb.com/thumbor/Mhhya3g-SSuirqUGmDlSl_vzV_Q=/0x0/public/tvbcom/article/images/202407/bb6c2584-22f5-4d3c-9bb1-679271555039.png)
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第二站:旺角黑布街
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金東大蜑家私房菜
筲箕灣筲箕灣東大街59-99號東威大廈地下5號舖
九五至尊火鍋狗毛
尖沙咀寶勒巷26-36號寶華大廈LG樓
Ghetto
旺角黑布街13號地舖