一月二十日 (星期日)

愛吃家常便飯，由季季紅一手打做的家常菜館
早前在灣仔設店，故名思義，就是以家常菜為主
食材沒下味精，以較健康的芥花籽油混橄欖油來煮製
更將其招牌菜式燒乳豬變成蝦禾米炸子雞，是日與食友就是為這隻雞而來到店大概是兩時許，差不多是落場時間
店沒幾位食客，可幸侍者還是熱情的招呼我們墊枱紙也設計成報紙般，還有公雞茶壺茶杯
驟眼看，就是在家開餐以報紙墊枱，拿起家庭式茶壺茶杯的模樣用一片片的蓮藕來炸，當中並混入馬蹄
口感真的很爽脆，味道也十分香口
賣相和味道也不錯，只略嫌肥膩了一點，也涼了一點實在令人失望，說好了的班腩，肉質實在軟腍得很，而且全沒魚香
茨汁算是做得較理想的一環，質感濃稠，配以豆腐吃，挺不錯的經歷過兩道不算滿意的菜式，這碟十分家常的咸蛋雞蛋蒸肉餅總算做得不錯
咸蛋置正中央，外圍是幼滑的蒸水蛋，加點香蒽，加點豉油，便是佳餚重頭戲終於來臨，每日限量十五隻
採用自家農場的走地黃油雞，以穀米和山水飼養一百天，肥瘦均等
先將蝦米芋頭咸蛋等材料與飯同炒，釀入雞內，風乾後才即叫即炸
入口雞皮香脆，肉質挺嫩滑的，更重要，是吃到久違了的雞味!
也可蘸上店方自家製的沙薑蓉或是瑞士汁同吃，有着不同享受在「家」，怎可少得媽媽的健康蔬菜
芥蘭挺爽口，芯位沒苦澀，吃得出的新鮮貨
再加以湯泡浸，帶着湯的清香較惹味的炒菜，蒜蓉是香口，菜芯也很爽
可惜，菜芯就是帶着一點苦澀

終於一嚐這「家」的招牌蝦禾米炸子雞，質素真的不俗
只是其他「綠葉」仍有進步空間哩，「媽媽」要繼續鑽研廚藝喇~

有幸約了三五知己, 忽然想起有間家庭式食肆…之前有朋友介紹過但一直未有機會試!
預先book位就好d, 可以有卡位坐, 我地大約晚上7點左右已經到, 但門面已經住滿晒人
book台前職員問我要唔要order定佢地ge招牌菜 "蝦禾米炸子雞" 同 "白肺湯"…仲使講, 梗係要啦!
呢2樣野佢地係限定, 亦係推介, 去到先order就未必食到...要試ge朋友要留意喔!
炸子雞類似某間出名食全隻乳豬飯ge做法, 2種食過同比較過我都係鍾意食呢隻雞多d
未cut開隻雞之前職員會問一下我地要唔要影左相先? 因為佢地會比食客睇左隻雞全相先cut開, 呢點好細心 (讚!!!)
拎到埋黎聞到好香雞味, 雞皮好脆, 唔會好油…我自己覺得呢隻雞起碼要over4個人先好order, 因為佢中間仲有d飯, 太少人食可能食唔到其他野
至於個白肺湯, 好正…好有杏汁, 而且好濃仲奶白色, 我地連湯料都食埋~掂!!!
另外仲order左黑椒羊架(冇影到) , 石窩香辣海蝦(冇影到)同扇貝, 一般仔貨識…偏咸
總括黎講都唔錯, 又一間可以聚腳食飯ge好地方

前陣子和朋友食飯，因為夜訓的關係，想著可以飲老火湯的地方，下下燥熱。網上搜尋後便決定來了這間餐廳 -- 愛吃家常便飯。這間店地方不算大，但吃家常菜的地方來說坐得蠻舒服。其實以前也有些店鋪標榜無味精的家常菜，但很多也結業了....

入內，有點驚喜，因為看到了久違了的雞公碗，很漂亮~ 而且餐紙是模仿報紙的設計，內裡是這裡的菜色名字，也蠻有趣。因為人數不多的關係，只能點2個菜。但因為我是來飲湯的，訂檯時已叫他留了個招牌豬肺湯~ 湯色奶白，是有點油在面，但味道清甜，帶點少少聞上去像杏仁的味道.....之後點了個火焰醬燒排骨，上碟時會倒些火酒令火焰在錫紙內燒，燒熱返排骨。店員剪開，香氣撲鼻~ 味道很濃，送飯吃OK，但空口吃就太咸，而且排骨也太瘦，沒什麼大舊肉。再來一個啤酒鴨，也算是有特色的菜色。同樣地，味道太濃，空口吃太咸。個味道不錯，但不夠啤酒味。而鴨也太瘦，骨多肉少。總括而言，這裡的湯不錯，但小菜方面味道太濃，不算太健康。但確實是有特色的。但佢有指定交檯時間，1.5小時，我見餐廳內不滿人，但他也要我們交檯，這個是唔好的地方。這裡仲有好多小菜沒太多醬汁的而有些特色，可以試試味道是否會好一點。我下次也會再來試~

Date of visit : 13 Mar 2013 (Wed) 8:30 pm
No. of diners : 5
Average cost per head : $185
Food quality : 8.2/10
Environment : 7.5/10
Service : 7.7/10
Value-for-money : 8.5/10
Overall rating : 8.14/10

Opened for less than a year, this Home-made Cuisine can still manage to sustain its food quality. The prices are very reasonable and good for family gathering. However, they don’t have any round tables so sharing of food with a large group maybe a problem. There is a wide choice of food on the menu, so a single visit is not enough to try all items on the wish list.

a) Daily Soup – Dates and Chicken Soup ($88) – 8/10Apart from the standard pig lungs soup, they served daily slow cooked soup as well. This time we had slow cooked angelica sinensis (a Chinese medical plant) 當歸, dates and chicken soup. Glad that the flavour of angelica sinensis was not as intense as I expected. Will be better to drink it on a cold day.

b) Crispy Chicken Stuffed with Special Fried Rice 蝦禾米炸子雞($220 for whole bird) – 8/10This is one of their signature dishes and pre-order is recommended. Fortunately, there was one available in that evening. This is a modified version of the Roast Suckling Piglet 蝦禾米釀乳豬 by Red Seasons (food blog here) and instead of a piglet, a chicken is used. The deep fried chicken was presented to our table first before cutting them into pieces. The chicken was thoroughly cooked with very little trace of fluid blood inside the bones. However, the meat in particular the breast was still tender and not dried, and the skin was crispy too. I believe the chef immersed the whole chicken in hot boiling oil instead of the traditional way of hanging the chicken above the wok with oil and use a ladle to shower the chicken with boiling oil. With the same issue of the rice stuffed inside the piglet, the fried rice we had this time was also very moist and way too soft.

c) Deep Fried Mini Ribs in Special XO and Plum Sauce 火焰冰淋醬骨($88) – 9/10The spare ribs were wrapped inside an aluminum foil when the dish was brought to our table. The waitress than pour a shot of Chinese white wine玫瑰露 over the wrap and light the spirit with a lighter. Surely the alcohol was for the aroma we could smell before tasting and it’s nothing to do with the ribs inside the wrap. The ribs were meaty, soft and juicy. Well marinated.

d) Prawns with Dry Garlic and White Pepper in a Stone Hot Pot 石窩香辣白胡椒海蝦($85) – 9/10The stone hot pot was sizzling when it was delivered on the table. Under such high temperature, the whole white pepper corns gave a very good fragrance rather than pure spicy hot. The prawns were fresh and sinewy, legs and antennas were nicely trimmed.

e) Stir Fry Dry Scallops with Chinese Vermicelli 蟹籽桂花瑤柱炒粉絲 ($68) – 7.5/10This was a modified version of the traditional and expensive shredded fried egg and shark fin. Rice vermicelli was used to replace the shark fin. Eggs were skillfully fried to form beads that resemble osmanthus. Together with bean sprouts and crab roe this dish was with a good mix of texture. However, both the taste and texture of rice vermicelli could not be compared with shark fin, fake shark fin is recommended.

f) Pan Fry Oyster Omelet 潮式煎蠔餅 ($68) – 7.5/10This looked like a shallow fried to give the brownish colour and crispy texture. To me the batter dominated the whole dish.

g) Fresh Bean Curd Sheet with Gingko Nuts and Garland chrysanthemum in Chicken Stock 鮮竹銀杏浸皇帝菜 ($58) – 8/10This was a balanced vegetarian dish (except the chicken stock, haha!), on top of the Taiwanese lettuce, the bean curd sheet gave much protein, the ginkgo nuts and wolfberries were very nutritious, the Chinese celery smelt unique and fresh.

h) Steamed Red Rice 紅米飯($13) – 7.5/10
Other than the ordinary long grain rice, they also offered steamed red rice which was well soaked in water before cooking, so no chewing or roughness issue.

i) House Dessert (complimentary) – 6.5/10
It’s purple glutinous rice sweet soup but you can skip this.

03.2013

愛吃家常便飯, 一個極其普通但又令人溫暖的店名, 尤其對象是我這種「無飯女性」。

是日我們三小花和很久沒見的J相約吃午餐, C小姐居然選擇了中菜, 好吧, 難得她這麼有興致, 我們也樂於奉陪

灣仔是一號分店, 也比較接近公司, 當然屬不二之選。 兩天前訂位, 店員有問清楚要不要預訂炸子雞和豬肚湯, 那時心裡沒有甚麼想法, 只知道炸子雞很有名, 就預訂了一隻; 豬肚不是人人愛就算了。地舖非常好找，門口亦有介紹是日午餐set，價錢看起來也是非常商宜，難怪去到已經看到有人排隊。

四人相聚當然不需要叫set，而且有炸子雞作後盾，我們其他就亂點鴛鴦譜了。鋪檯的紙印有很多推介美食及有關「愛吃家常便飯」的資料，實屬不錯的宣傳手法，我們四人真的有拜讀呢～ 最後從選擇繁多的menu裡多選了三個餸：靈芝菇玉子豆腐扒素雞，火焰冰淋醬骨和清炒芥蘭。蝦禾米炸子雞 $220 (9/10)
一出場，只能用「誇張」來形容，皆因店員會整隻雞捧出來給你看，客人OK才拿去切件。晚上點這個還說得過去，午餐吃得這麼豐富的也許屬少數，店員捧出來的一瞬間有食客居然站起來望過來我們這邊，實在有點像動物園 (照片我拍不好，你看跟另外一碟餸比就知道實際大小)。原來這炸子雞有肉鬆飯墊在下面，我們還白癡般叫了兩個紅米飯，其他人可能以為我們四人整個禮拜沒有吃過東西吧，哈哈。雞皮真的炸得很香脆，金黃色的讓人食指大動。雞肉非常入味但沒有想象中嫩滑，屬美中不足。墊底的肉鬆飯卻為它補回不少的分數，連不怎麼愛吃飯的J都覺得飯很好吃。也許是吸了雞油吧，飯粒分明但不失油潤，淡淡都有肉鬆，雞油還有蒜香味，果然是招牌菜！

靈芝菇玉子豆腐扒素雞 $58 (7/10)
靈芝菇份量頗多，玉子跟素雞長得一模一樣，C小姐還以為素雞被吃光，哈哈。玉子味道有點不一，至少我吃到兩種味道以上。素雞就沒什麼好評了，普通吧。芡汁打得過厚，本來是淡口素菜，吃下卻有點「漿糊feel」，要配飯吃才好一點。

火焰冰淋醬骨 $88 (7.5/10)
這道菜有點虛張聲勢之嫌。倒酒，點火，一直到五分鐘後還有些微藍色火光，好像很有看頭，但其實這程序對於味道沒有什麼作用，純粹娛賓。不過就是這個Gimmick，很多人應該都會點這道菜。打開錫紙，色澤像京都骨，味道也像但偏甜，相比炸子雞當然比較遜色，但還算可以。唯一問題醬骨都是rib size，很大一條，怕麻煩的吃完一條會卻步，如果能夠斬開一小塊會更好。

清炒芥蘭 $58 (7/10)
嗯，這個其實很難給評語，就一般清炒芥蘭囉，可取之處是不會太油膩。其實除了招牌菜，其他菜色可說是一般，不過也許就是因為這樣，才叫「家常便飯」吧～ 比起味道，有家的感覺才是最重要。

這裡的店員都非常friendly，唯一要挑剔的是他們沒有提醒我們炸子雞有配飯，如果有說我們一定不會再叫飯的，希望下次可以麻煩提醒一下囉～

After much recommendation from various friends, I decided to drop by this restaurant with another friend of mine who is a regular patron for dinner. As my friend had placed a reservation in advance (you must do so as this restaurant does not seat many and is usually overbooked, even on weekdays), I had no problem in terms of waiting.

頂級足料燉湯 Soup

Basically the restaurant serves different kinds of double-boiled everyday, and we ordered a pot ($98) of pig's lungs and vegetable boiled soup. The soup is the traditional sort in which it is slow cooked to perfection, and the thick and flavourful soup was just perfect - the serving is actually large enough for 3 people. Also, the waitress would seperate the stock from the ingredients, so you can eat them seperately as well.

秘製士多啤梨醬炸魚塊 Fried fish cubes with strawberry dressing

The fried fish was well done, not too oily and yet crisp enough. The strawberry cream sauce (which I suspect is a mix of strawberry flavouring and mayonnaise) was just nice, and you can actually ask the waiters for more of the sauce if you so desire.

豆腐班腩煲 Braised tofu and fish cubes

Another excellent dish served sizzling in a stone pot - the fish, albeit a little soft (which results in the cubes falling apart) is actually succulent and the taste of this dish is what you would expect from any high end restaurant. Taste wise, I could not find any faults.

Furthermore, to top it off, sweet soup (ginger and sweet potato) was provided on the house at the end of the meal.

Altogether this makes for a great dining experience (although a little expensive for frequent casual dining); coupled with great service and innovative yet flavourful dishes - I will be surely be back for more!

Highly recommended.

蓮藕馬蹄餅
薄身而油膩
反而鐘意那碟沙律wasabi醬, 平衡番那油膩感

個人較喜歡 翠x邨 的藕餅: 厚身彈牙蓮藕爽脆, 煎得乾身不油和香口.

蝦禾米炸子雞
皮脆薄如紙, 幾好.
只覺得不夠惹味.
還有,炸子雞的佐料係薑蓉/瑞士汁?

杏汁白菜蝴蝶腩豬肺湯:
勝在無乜味精, 清清地.
卻令我更懷念 陸x 那香濃的杏汁豬肺湯.

有朋友來電，咗電視介紹話灣仔有地方Ｄ炸子鷄皮好脆，想試吓！ 就話OK訂位，並訂虾禾米炸子鷄同豬肺炖湯。 夜晚去到，訂咗位都等咗十幾分鐘，可能電視效應；真係坐無虛席〈我地都係〉 坐低後，想叫佢地上咗先訂嘅湯同鷄先，點知就話個炖豬肺湯唔夠身，叫我同朋友點過其他餸菜，但第二位人兄又送咗煲湯出嚟！咁係咪玩先，之後話係第二枱嘅，果時真有Ｄ起火，算拉，叫第二樣嘢食，點酥炸生蚝又沽清，蜆同魚都無，最後叫咗個胡椒蝦煲。 好快個蝦煲上枱~好香，個胡椒蝦整得好干身，仲同石頭煱上~夠熱，粒粒胡椒，同干冲加上係用中蝦仔，食落Ｄ蝦肉好爽，一讚！ 到個主菜~蝦禾米炸子鷄出場，原隻鷄比你，之後再有人同剪刀幫忙剪開上枱，見都想食，食落去Ｄ皮真係好脆，肉亦都夠味又滑~正！蝦禾米炒得好干身，配落雞度好好！再讚就係碟度有個蒸格响度，鷄身有血水都唔會留响Ｄ鷄同飯度！好有心思。食完好飽，仲有碗~馬蹄露，唔太甜，整得幾好，應該用馬蹄粉開。两個人埋單275蚊，無茶位無加一！

只係試咗两個餸，都見到佢地對食做得好細心！但對客招呼就...希望下次再試更加好！

話說同班朋友食開心飯, 見哩間餐廳幾特別就試試啦~

講真, 餐廳室內裝修較簡單, 內裡坐位只有 30 個倒, 所以一定要 book 檯喇!蝦禾米炸子雞已預早一日訂, 正到不得之了炸好既雞熱辣辣, 蝦禾米雞皮脆肉嫩, 實在要給力 x 10! 裡面既飯好食又香噴噴, yummy!!!

火焰冰淋醬骨都幾好食, 而火燄據員工所述只係 for viewing purposes, 冇實際作用但亦絕對唔會覺得味送華而不實, 甜酸 Stallbearlay 味醬汁配以大件 ribs, 厚肉地, 又唔乾, 五個字 - 真係好食到唔信

(七個字 wor..)

五個字 wor, 真.係.好.食.到.唔.信.

脆炸蠔餅Anyway, 蠔餅亦係另一推介

蠔餅以台式脆炸, 唔似潮州果隻煎蠔餅, 多蠔, 不過食完個炸子雞再食哩味會覺得有d熱氣

羅蔔牛腩煲以韓式熱窩上, 感覺上牛腩唔太淋, 可以更好, 但算係幾入味, 不俗!

魚湯腐竹浸菜心苗個鮮腐竹幾滑, 湯偏淡, 而菜心苗就有dd未熟, 屬一般

馬蹄露好在最後都送返碗馬蹄露比一眾地球之友降降火, 蛋絲拉得好好, 又幼又滑

小店唔易做, 交行貨容易, 但要做得有 heart 既餐廳真係唔多,

貴為地球之友既起點, 加上佢切合既名稱, 一定要返食.

文ey for valueness: 8/10

雖然地址說是灣仔，其實銅鑼灣B出口走過去最近。
來到差不多13:30，只有兩枱客人。之前一直很想試他們的招牌菜 蝦禾炸子雞，
但店員說製作過程繁複，最快也要等30分鐘，問我們等不等，我當然等。
30分鐘過後，店員很開心的捧了一隻雞出來，旁邊有一碟肉鬆蝦米青蔥和紅椒，還問我們拍不拍照。
又說這個炸子雞平時訂位時就要預訂，一日不超過10隻，從他們的笑容，看得出他們為這個菜式相當自豪。
再端出來的時候，雞已經被斬件，裡面的飯很香。
雞肉非常嫩滑，而且有雞的鮮味。
最重要是雞皮，又薄又脆又香，令我不顧什麼膽固醇也要把雞皮全部吃清光。
裡面的飯其實加起來只有一碗多一點，不過要把整隻雞吃完，這個份量反而剛剛好。
這樣又浸又炸，既不會感覺很油膩，又不會很咸。
老闆給我們一人一碟薑蓉，其實不加薑蓉一樣好吃，但加了薑蓉豉油，就更多添一碗飯。想食菜，問店員有什麼好介紹，他們推介了 杏汁杞子皇帝菜。
那個杏汁很清甜，沒有味精，根本可以當湯來喝。
腐竹和菜都很腍，加了杞子點聚，看起來就更加健康。叫了埋單，老闆加送兩碗紫米露，非常驚喜。
紫米露雖然有椰香，但不會很甜，很喜歡。

$240就可以飽到撐，非常抵食﹗
這一餐令我心理上完全補償昨晚平安夜的損失。

如果每晚回家都可以吃到這樣的家常菜，我想人人都會歸心似箭吧。

如果要選我最喜愛餐廳，家常便飯肯定是我的首選。

店員服務很好，加茶換碟都很勤快，而且笑容可掬。
中場有休息時間，15:30左右會埋數關門，到傍晚再開。