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2021-09-16
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🍪 【#西環】坤記煲仔小菜💥三訪馳名煲仔飯店 滋味白鱔脹卜卜💥.🍪坤記有兩間分店，創辦人坤哥於千禧年開立第一間分店，2006年再設分店予兄長打理。 ✧Kwan Kee has two branches. The founder opened the first in 2000, then the second has been managed by his brother since 2006. 🍪 米芝蓮必比登推介，除咗馳名煲仔飯，港式小炒都做得好出色👍🏻✧ A Bib Gourmand selection renowned for claypot rice and local HK dishes.🍪 冬天見到有人食羊腩煲、打邊爐，第時一定要試下🥰✧In winter, people come to indulge in hotpot and lamb stew to fight the chilly weather. Another thing on my must-try checklist! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~🍽白鱔飯 (臘腸每條+$2
💥三訪馳名煲仔飯店 滋味白鱔脹卜卜💥
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🍪坤記有兩間分店，創辦人坤哥於千禧年開立第一間分店，2006年再設分店予兄長打理。
✧Kwan Kee has two branches. The founder opened the first in 2000, then the second has been managed by his brother since 2006.
🍪 米芝蓮必比登推介，除咗馳名煲仔飯，港式小炒都做得好出色👍🏻
✧ A Bib Gourmand selection renowned for claypot rice and local HK dishes.
🍪 冬天見到有人食羊腩煲、打邊爐，第時一定要試下🥰
✧In winter, people come to indulge in hotpot and lamb stew to fight the chilly weather. Another thing on my must-try checklist!
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🍽白鱔飯 (臘腸每條+$20)（4.5/5）
Rice Cooked in Claypot with White Eel (Preserved sausage +$20 each)
白鱔臘腸飯
$135
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白鱔6片，啲魚肉又軟滑又脹卜卜架😍
✧6 pieces of white eel. Velvety smooth and medium firm.
飯焦全唔會過燶
✧Rice in properly charred condition.
臘腸4節，只有約半條🥺
✧4 slices of chinese sausage only. Not enough for my craving!
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🍽椒絲腐乳通菜 $65（4/5）
Fried Water Spinach w/ Fermented Bean Curd
椒絲腐乳通菜 Fried Water Spinach w/ Fermented Bean Curd
$65
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選用白通(水耕)，粗身脆口
✧White stem (grown in water) water spinach is large and crispy
好有鑊氣
✧Cooked at very high temperature
腐乳味道偏淡🥲，蒜味更突出
✧Taste of garlic is stronger than that of fermented tofu
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🍪店員幾友善😆
✧Friendly staff
🍪去前訂枱最穩陣
✧Make a reservation in advance
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味道 Taste：🍪🍪🍪🍪🍪/5
環境 Ambience：🍪🍪🍪/5
💸消費 Spending：$ 105/人 Person
🔥推介度 Recommendation：4.5/5
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