我幾年前去過在跑馬地的和櫻屋，知道和櫻屋會搬去K11，我立即就來了。

灣仔老牌京菜館;
京燒羊肉及山東雞很讚!
價錢合理, 地方整潔服務好;
京菜美食 堅,
值得一試!

Old school Peking cuisine.
Excellent lamb and chicken dishes;
Reasonably priced;
Not just for Americans!
Recommended!



This restaurant has been holding strong in Wan Chai for ages, I believe more than 20 or even 30 odd years. Like what one of my colleagues commented, this place seemed like a tourist restaurant serving tourist quality food from the outside. But to our pleasant surprise, this isn't one of those places.Decor: Two levels. Reasonably spaced apart. Dated but clean just like many famous Peking restaurants. Booking is recommended.

Service: Polite and the kitchen was efficient as well. No complaints.

Menu: Old school selections. Beef, Pork, Chicken, Noodles, Rice and Soup. This place serves Peking cuisine so don't expect to get fresh seafood like in a Cantonese style restaurant but expect more lamb and other meat dishes with strong flavours.

Set lunches are available but we choose to follow other reviewers' recommendations.First, complimentary appetizers: Kimchi and Cucumbers. The cucumbers and kimchi were very crunchy. The kimchi was hot! Great quality stuff, better than many Korean restaurants!



These were what we've ordered, these were all small portions. Price ranged between HK$100 for small and up to HK$300 for large (American portions?)

Grilled lamb with vinegar sauce: good portion. Almost 18 chunks. Perfectly grilled crispy skin with tender and juicy lamb meat. Noticeable lamb taste. Suggest dipping it into the sauce (seemed to be a mix of spring onions, soy sauce and vinegar .) The crispiness and the texture of the grilled lamb "knuckle" was far better than many German pork knuckles I've tried in Hong Kong! Recommended! Stir fried egg white: Also known as "Mock Crab", a dish invented in the Qing Dynasty when the Empress suddenly wanted to have crab meats. The chef's in the imperial court had to scramble to make something similar to crab meat as crab meat was not something easily available in landlocked Peking (now known as Beijing). The result was stir fried egg white with shredded white bodied fish. This is definitely one of my favorite dishes.

It's very easy to overcook the egg white. Many restaurants either over cook the egg white or did not add fish into the mixture, which is crucial for the taste. Those here were far better than many old school restaurants around the area. It also had shreds of fresh fish meat, dried scallops and spring onions which really enhanced the taste. I really liked this dish. Mind you, some may find it oily. But usually Peking cuisines are more oily and salty than Cantonese dishes. Recommended.

Fried Mini Pak Choi with garlic: Having mentioned about oil in Peking cuisine, there's still a limit to it. I found this too oily. The vegetables were fresh though. Better ask the restaurant to reduce the oil when you place your order.

Shan Tung Hand Shredded Chicken: A whole chicken. Succulent, very tender and flavourful. Marinated in black vinegar and soy sauce, possibly with some "five spices" and a slight hint of ginger too. Remember to dip it into the garlic based sauce! Recommended if you like strong flavours.

Yang Zhou Fried Rice: Packed with fresh ingredients : prawns, shredded pork, ham, chicken and some spring onions. Some may prefer the rice to be more dry but I'm happy with the texture and the portion - sufficient for 6 guys to share! Worth a try.

Kung Pao Prawns: We choose prawn "balls" instead of just prawns. This meant at least a 300-400% increase in size (and to a lesser extent, price ). Big prawns fried with crunchy batter and covered in sweet and spicy sauce. Not as spicy as the ones i had at Cuisine Cuisine but the prawns at both places were just as fresh. Another hit amongst the guys.

Dessert: Caramelized Bananas. Very good. Nice and sweet banana chunks drenched in sugar syrup and then dipped in a basin filled with ice chunks and cold water to solidify the syrup. Excellent !

Suzie's favorite:

- The bill came down to HK$140 each for 6 including service for an excellent and filling meal.
- Good quality Peking cuisine;
- Excellent lamb and chicken dishes;
- Polite service and efficient kitchen;
- Reasonable price.

The rather odd name of the restaurant, "American Restaurant", it's location (Lockhart Wan Chai),and the retro decor

somehow reminded me of the movie, "The World of Suzie Wong"!

Recommended!

久聞皇仁舊生會的中菜是如何的西非利, 不過聽說來這裡晚飯必定是要該校舊生或有介紹人才可以訂座. 宅女是女兒身當然不可能是舊生了, 而身邊也沒幾個朋友是來自皇仁, 因此一直覺得要來到這裡用膳絕對是遙不可及的事. 不過有幸最近認識了一班食友, 剛好在他們的悉心安排下弄來了一局, 雖然由訂座起計也要等上2個月之久, 但機會是千載難逢, 宅女當然是二話不說便答應出席了!
等了2個月來到這晚心情難免會有點興奮, 經友人指點後, 坐地鐵來地天后站一出過對面馬路便會見到皇仁書院了. 本以為是在學校大門口直入去 (順便可以望下有沒有純情小男生), 怎知原來是需要由旁邊的入口進去的. 門口大大隻字寫著皇仁舊生會, 簡單幾隻字巳顯露著點點的霸氣. 入內巳見大門盡開, 眼見不太長的走廊上站了幾位阿姐, 左右2旁盡是緊閉著的房間. 他們見到宅女進來隨即便問是什麼名字訂位的, 繼而再帶我來到最近門口的一間房內.
房間其實頗大, 中央放了一大圍枱剛好能坐上我們16人. 而且牆上更掛著電視. 沒什麼花巧的裝潢可言, 但勝在夠簡單也實在.
多得友人巳預先安排好所有菜色, 我們這些'好食之徒'只需等齊人便可以開餐了!
先上來的是久聞大名, 亦是這裡的招牌菜 - 蜜餞桂花炸蠔上來的是2大碟, 每碟放有8件, 剛好足夠每人一件. 看看那件炸蠔的肥大之驅, 加上金黃亮澤的蜜汁, 單是賣相巳非常吸引. 老實說, 吃生蠔宅女多是喜歡生吃, 如要吃熟的頂多只會用焗的方法, 總覺得煮熟後縮了水的蠔賣相毫不吸引味道又鞋口. 但看到現在這個蠔炸完出來件頭仍是非常的大, 真的忍不住大口咬下去!
桶蠔雖被濃稠的蜜汁包裹著, 但吃起來外皮仍是十分薄身且帶香脆感. 中間的蠔肉仍是剛剛好未完全熟到老的程度, 一口咬下內裡仍是滿帶著不少的的蠔汁, 鮮甜味美, 蠔味亦沒有被那濃香的醬汁所遮蓋. 而且蠔身挺厚, 入口非常的肥美, 加上醬汁帶點蜜味又不會好甜, 更混入桂花在內增添了不少香氣. 吃完一件實在非常的不夠喉, 好吃得可以一人掃半打也面不改容!

佛跳牆大慨巳想不起上一次喝佛跳牆是何年之事了. 因此正當早前友人提出了幾款湯水讓我們選擇時, 雖然有宅女喜愛的白肺湯, 但見到這裡有佛跳牆, 亳不猶豫的便舉腳投其一票. 而這道亦正是繼炸蠔後宅女最為期待的一個湯水. 只見阿姐一大煲湯的拿上桌來, 打開蓋子隨即冒著白濛濛的煙來. 再看真一點, 眼見一串串的鮑魚放了在頂端, 果真是霸氣盡露, 而底下更有不少材料, 雖未能一一番開來看清楚, 但也計有整只雞, 金華火腿, 海參, 菜膽, 為數不少的雞腳等等起碼有十多種料再拿去燉. 未喝也想像得到燉出來的湯頭是如何的鮮甜吧.
待阿姐把湯料拿上碟來, 再把鮑魚和湯分好後便急不及待的拿來試試. 湯頭不用說的實在是鮮甜無比, 但又不會過咸, 內裡的鮑魚件頭當然不能奢望太大了, 但入口仍是十分彈牙有質感, 質素也不會太差. 自行再加絲絲金華火腿再吊一吊味, 湯頭更是顯得鮮香起來. 很多人不喜歡吃湯渣, 但偏偏宅女每次喝湯最留意的就是那堆湯渣. 這裡的雞巳被燉得骨也差點化開, 皮肉極盡軟棉, 尤其非常喜愛那堆雞腳, 隻隻肥厚又軟嫩, 不為意的一下子吃了3-4隻.
其實一煲湯也非常的大, 我們雖則有16人但仍可以分到每人2-3碗湯, 整體實在是個帶點豪華之餘, 營養又豐富的湯水, 令人非常滿意.

牛尾蒜蓉包

還記得兩年多前曾經到過這家法式薄餅店的銅鑼灣總店，那天我們一行十多人去吃crepe，試了超多不同的款式，印象中水準不錯。是日很高興得到公關和餐廳方面的邀請，來到位於嘉咸街的新分店，試一試主廚新設計的crepe。

餐廳的裝潢與銅鑼灣店截然不同，這裡以灰黑色為主，配搭鮮橙色的招牌，甚具SOHO小店的型格感。餐牌的crepe選擇不少，有一些是主廚精心設計的，另外還有一些小吃，不過我們這一次是要來試下為了法國五月而推出的Burgundy Touch Special Menu，還有一些Limited-time offer的主廚推介crepe。

是日中午吃得不多，所以決定六點吃晚餐～
還在考慮吃韓國菜還是西餐的期間，經過一家聽說平日晚市很早已經爆場的café ．．．
加上天雨關係，決定在此留下足印．．．原來並非浪得虛哦～