第一次來呢道食飯，超多人，地方好迫，不過好有＜放左工一齊飲反杯食飯＞果種感覺。
若然唔要求高, 咁樣既平民化價錢，平民化食物, 都食得過.

中午和同事一行8人到榮興飲茶, 每樣點心都好食, 最得人歡心係招排葱油雞, d點心都好impressive:

特別一讚:
炒腸粉 - 好味, 皮很好, 炒得夠鑊氣
牛肉 - 竟然有四粒, 仲係大大個, 好味
春卷 - 炸得好, d蝦好新鮮, 一蝶有四大條
叉燒飽 - 叉燒無肥肉, 好好味
瑤柱蛋白炒飯 - 炒得d飯一粒粒, 好乾身, 好味
仲有其他點心都不錯, 一下子唔知佢portion咁大, 都食唔哂, 但我們叫了一隻葱油雞, 就清了蝶, 同事話, 好味到不能不食喎!

今日老細興致勃勃帶我地去飲茶,
即刻執野起身,
光顧大大份點心的榮興小廚

炒腸粉
太太太太有鑊氣啦,
所以次次黎到定必會order的食物,
帶少少香辣的味道,同埋好有碟好好食 = ]

鮮蝦腐皮卷
如圖,超級大舊~~~
入面的蝦好新鮮好脆口~~~

蒸蘿蔔糕
又係必食的item,
蘿蔔糕好新鮮好滑,
同埋落粉唔重手,
好正!

期待下次lunch time再來

是日大老細請飲茶,
一齊去船街飲茶~~~
order左好多野食呀~~
不過要等好耐,因為佢係即叫即蒸~~~

XO醬炒腸粉: 好有鑊氣又夠大碟,好抵食,
醬汁夠重,所以食落味道好濃~~~~~~

脆皮炸蝦角: 第一次食的, 入面釀入左好多蝦滑~~好足料,
跟炸蝦角配沙律醬,但係我覺得配甜辣醬

榮興蝦餃皇: 我覺得個皮厚左少少

腊味蒸蘿白糕: 自家製的蘿白糕,好有心機呀
蘿蔔糕的質感軟軟的,我覺得好食過煎的好多~!

蜆芥鯪魚球: 本人對蜆敏感,陣係食左鯪魚球,
但係我覺得已經好夠味~~同埋佢地整既鯪魚球有一陣陣的香茜味,
可以蓋住鯪魚的腥味~~加分~!!

鴛鴦水晶球: 有兩種味道,分別係紅豆同埋蜜瓜味~~
我都係第一次食蜜瓜味的~~~
賣相好似Wasabi~~真係好似~~haha

I couldn't help but draw a comparison in my head between this shop's proximity, as well as its upstairs dining room 'similarity' to the so-called 富豪飯堂, the Michelin 1 Star 福臨門 just across the street from here! I arrived here because once, I noticed someone on the Openrice Forum, perhaps either SCY or Foodiewil had openly suggested that the chicken here is pretty good. So here I was, trying out their Guaranteed Farm Fresh Chickens!

***************
8.5/10 招牌脆皮蔥油燒雞 -
This is advertised as a fresh chicken and by the looks of the Meat, Fat texture and Skin, this can only be true! Some people might feel that most of the natural chicken taste has been replaced with the Spring Onion Oil taste instead, but to me that's fine since that's the point of eating this dish!

What's UNIQUE with the chicken here is that the Crispy Skin on-top arrived in a slightly crystallised format! Paper thin and translucent like, the original criss-crossing cell-forms still appeared from underneath and reminds me of a well cooked Roast Duck or Goose's skin! The yellowish fat between the skin and the meat was tasty and has slightly melted onto the white meat, and despite the lack of actually green spring onion slivers it definitely carried its strong influence in both the chicken meat itself and the sauce below. This was really good indeed and also very tender. Its very slightly better than the Fresh Chicken at 鳳城, and nearly up there with the fried chicken I had at 利苑 earlier this year but not there yet.

8.5/10 朱洪武豆腐 -
Apparently this is first steamed and then deep-fried. Inside the tofu are Yunnan Ham as well as a little piece of 竹生, the latter seems to be missed by many people because its ultra tiny!

The one I got this night was done really well. The sauce wasn't too gooey and the tofu's exterior was crusty. It could benefit with a bigger piece of Ham and 竹生 though!

7.0/10 豆豉鯪魚炒油麥菜 -
This seems to be a dish that's more popular up North in ShenZhen or GuangZhou than in Hong Kong. Although the 鯪魚 is just canned stuff, it actually goes pretty well with the 油麥菜 as a combination! This vegetables was in season. Apparently this is actually the top of the 萵苣/萵筍, the stem part used in Shanghainese cuisine and the leaf part more popular down South. They certainly look like they're from the same plant from pictures I've seen - but whether there're subtle variations between the 2 plants, I can't tell you! This dish lacked a bit of Wok-chi however and also needed more of the 豆豉. I've had a few better versions in Mainland before, recently and also in the past!

白飯 -
This actually wasn't a very good rice, so I was kinda disappointed. It didn't smell 'fresh' for one and was also slightly too moist. If this was cooked better, it would have been a very satisfying meal!

7.0/10 腐竹糖水 -
A free dessert soup by the shop. The 腐竹 has already melted, which made the soup base quite viscous and carrying some soy taste! The 白果 were also nicely chewy and not bitter. I would have preferred this to be even thicker and with more soy taste though!

********************
ALL IN ALL, VERY GOOD AND AFFORDABLE RESTAURANT. ITS CHICKEN WAS HIGHLY SATISFYING AND SO WAS THE TOFU. THE STIR FRIED VEGETABLES MEANWHILE IS SO-SO ONLY AND SO WAS THE RICE QUALITY.

Around a Mid '3' to High '4'. Chicken is Close to '5' Quality!

是日晚餐, order 如下:

豉椒炒蟶子 (時價, 時日 $78) - 好有鑊氣! 鹹味同辣味都適中, 好惹味, 下酒一流!!
招牌脆皮蔥油燒雞 (半隻 $98) - 果然係呢度 gei 招牌菜! 皮, 脆; 肉, 嫩滑, 油都充滿蔥香, 每咬一啖, d 蔥油味就溢出, 好好味呀~~~~~!
朱洪武豆腐 ($58) - 有 d 失望.... 裡面 gei 火腿肉實在太細, 食第一件時以為冇落到..... 睇真 d 先"發現"到. 豆腐同火腿 gei 比例極度唔岩, 所以根本完全食唔出火腿味, 只係一件普通到極 gei 炸豆腐, 你話失望唔失望?
腐竹白果糖水 (免費) - 多謝店家送 gei 糖水 . 我本身唔太 like 白果, 但朋友話煲得好滑, 好香白果味. 唔太甜, 幾好~

overall,
食物不錯, 係個豆腐有少少失望. 希望只係今次失準?
店家好 funny, 同我地講笑嬉戲, 感覺好 warm! 仲送糖水添!
食物選擇多, 又唔貴.
好味又開心, 一定會再來!

5-6-2009

明知呢度係叫餸食飯麻甩場, 起碼 3-4 人先可以食得痛快一點, 但實在太想試佢隻蔥油雞了, 結果呢日明明得兩條友仍堅持嚟食 唔想食剩太多嘢, 只叫了「朱洪武豆腐」及半隻蔥油雞, 加一碗白飯 share 食.

「朱洪武豆腐」係「豆腐火腿 sandwich」蒸完再炸... 外層炸漿脆口, 不過都幾厚, 加埋勁杰芡汁, 有點打冷震; 入面的豆腐夠滑, 但帶點酸味, 睇嚟處理得麻麻; 火腿就感覺可有可無.

期待已久的蔥油雞就果然無失望! 皮炸得極薄脆, 肉算嫩滑, 配上蔥油汁 (見唔到「蔥」, 但食落好香蔥味的), 食唔停口!

環境地 mou 又麻甩, 不過出街食飯, 梗係「食」字行先吧, 有機會好想試試其他食物, e.g. 籠仔蝦飯, 砵酒蠔, 無鍚骨, 豉椒炒蟶子... etc etc.

早幾年與一眾食友在這裡團年，今次同事拉大隊來食，原來中午除了有小菜外，還有即叫即蒸點心。

鹹點還未到，伙計已推介炸蛋球，飽滿金黃沙糖多得很，入口還是熱熱的，最開心是滿口沙糖很滋味。

每次飲茶，我最喜歡食包點這重澱粉質的食物，第一手食流沙奶皇包，鮮黃色的包皮，很期待咬開後是黃金流沙的奶皇饀，可惜是沒有，只有一舊已凝固的奶皇饀，幸好可吃到蛋黃香。

馬拉糕-是周邊的位置，這部最為好吃，質地很鬆軟；叉燒包又是我另一愛吃的包類。

蝦餃-每隻很晶瑩剔透，蝦肉很爽口。

豬膶燒賣-這款懷舊點心，印象中我第一次食，面頭的豬膶很粉嫩，而肉丸不只有豬肉，還混入了蝦仁、馬蹄，口感較為豐富。

XO醬炒腸粉-不油不膩，味道唔錯。

瑤柱鮮蝦粉卷-有蝦及瑤柱的鮮味外，另有紅蘿蔔及西芹的清爽，而粉卷皮厚度適中，食落很清新。

怕熱氣關係沒有食炸蝦餅及炸腐皮卷，但一件也沒有留底，應該水準不錯。

一行6人叫了10款點心，一碟蒜子莧菜，每人只是$43，在這經濟不景的環境下，可拯救我們打工一族，難怪未到12:30已高朋滿座。

一行四人

1. 招牌蔥油雞
真的次次食都可以保持水準, 皮脆, 肉嫩, 非常入味

2. 香芋酥鴨
這個看起來皮非常鬆散, 但不好食, 可能是芋頭非常多, 好「濟」, 食不到鴨肉,
這個餸, 在「龍門」也食過, 都是一樣不好食, 真的要想食鴨, 就食梅子蒸鴨好,

3. 菜心炒牛肉
雖然是平常一點, 但菜心是選嫩的部份, 好爽脆, 牛肉不會醃得太淋, 有少少咬口,

4. 豉汁帶子蒸豆腐
豉汁調得好, 不會太鹹, 其中也有蒜粒混入豆豉, 所以這個醬好好味
豆腐好嫩, 帶子無雪味, 一口咬下, 帶子有少少彈頭, 豆腐滑, 不錯, 但要小心, 豆腐剛蒸完都幾熱, 可能會燙傷口

5. 籠仔金蒜蒸海中蝦飯
中蝦開邊, 面上舖滿金銀蒜, 蔥粒, 好香
飯是用炒過還有用檸檬王粉, 所以飯的顏色非常靚, 也有少少鹹蛋黃碎粒,
美人不足是飯是絲苗米, 沒有加入少少糯米, 所以炒完後, 飯是非常散, 同時也好硬

送甜品, 原本是熱綠豆沙及凍杏仁露(因為送完, 改凍椰汁西米露) ,送甜品, 都好好味

整餐最好味都是招牌蔥油雞, 及豉汁帶子蒸豆腐, 不過每人只是$154, 已經有海中蝦, 帶子及雞, 也算是扺

相約食友高達兄在灣仔吃晚飯，原本想吃老牌客家菜，但後來發覺口碑一般，最後將個選擇交給高達兄決定，他介紹了這間叫「榮興小廚」的菜館，位於教堂和福臨門的斜對面，也算易找。

對這菜館認識不深，點菜交給高達兄好了，一個套餐，包含兩款拿手菜式，包括其招牌的蔥油雞，和一味冠以「朱洪武」的豆腐菜式，朱姓洪武，雖然不知來歷，相信和明朝開國君主朱元璋有點關係，當晚胃口甚佳，還想加個菜，那就點多一味銀山鍚紙焗生蠔好了。

先上的例湯有火侯，下火功效不俗，再拿一枝哈爾濱啤酒，清清地甚喝得過，聊天其間，那隻雞已經上場，一看打了一個突，原以為的蔥油雞，是蒸雞或浸雞斬件後，淋上一個蔥油芡，這裡的卻是炸雞，也淋了一個油芡汁，卻無半粒蔥花在內，不過味道還真不俗，皮脆肉嫩，似是用鮮雞，而那芡汁也帶了一點甜味。

想起吃滬菜時，確有一味「油淋雞」，也都是炸雞，再淋上一個帶點酸甜的芡汁，而那芡汁確是有蔥花在內的。

懶得深究，反正確是幾好吃，另一味朱洪武豆腐也上場。賣相是炸過的布豆腐再淋上味芡，發覺內裡甚滑，而中間是剖開夾了一些東西，是一塊雲腿片和竹笙，看來是先炸後蒸的出品，更可能是一道古法的功夫菜。

這兩味都過得到自己的口味，其餘的有蛋白富豪佬炒飯，水準之作，但我仍然偏愛有蛋黃的炒飯，總覺前者久一點蛋香；銀山砵酒焗生蠔，近百元一碟，不過份量甚足，近十隻那麼多，炸過後加了砵酒，用鍚紙包好焗上，味鮮而帶點濃香，送酒一絕。

臨尾送上兩小碗杏仁茶，埋單每人近一百九十元，和心目中的「平靚正」的價廉，有點距離，但食物之不俗，總算不枉。

今晚要到演藝學院觀賞「彭秀慧」的「再見 不 再見」，順道在灣仔找找有甚麼好吃，最後在「搵食名冊」裡找到在船街的中菜館「榮興小廚」，終於可以借機一試。

推門後要上二樓，環境跟一般中菜館無異，侍應全是上了年紀的阿叔與阿姐。我們「二人」在倚窗的四人檯坐下，開了一壺壽媚，茶味不錯，夠香。

今次又是先「做足功課」，馬上點了「招牌蔥油雞(半隻)」($98.00)、「銀山砵酒焗生蠔」($98.00)、「o者o者唐生菜」($58.00)及「白飯」兩碗。

等了十分鐘左右，食物便陸陸續續送到，「招牌蔥油雞」外皮既薄且脆，肉質嫩滑，雞味雖不重，但蔥油味香而不鹹，就連肉位較薄的背位，味道亦剛好。很多時炸雞的「雞翼尖」也會炸得過火，變成硬得咬不開的「雞尖乾」，但此雞的翼尖仍然又脆又彈，實在是不可多得。

打開「銀山砵酒焗生蠔」的銀山後，看見大量的蔥條，完全覆蓋著所有生蠔，翻開蔥後便是十隻左右，已上粉走油的生蠔。第一口生蠔入口，感覺到有陣陣的酒香，但此味道其後消失得頗快，吃到第三件已完全消失。

生蠔鮮味十足，亦夠肥美，炸過的外皮吸收了各味道，夠濃郁。此店的水準已不錯，但以同類菜色來說，還是較喜歡「得龍」的「砵酒焗桶蠔」多一些。

「o者o者唐生菜」應是一款香氣十足的食品，但此店只發揮了兩成左右的氣勢，因為茨汁較多。撇開氣勢，味道帶點辛辣，生菜青綠爽脆，味道濃而不鹹，調味料中有豬肉碎、蝦米及乾蔥，所以味道比慣常吃的複雜一點。

飯後的甜品是「腐竹白果糖水」，腐竹已全爛，完全滲入糖水中，白果十分大粒，甜度亦剛好，水準不賴的飯後甜品。

主題「幽靈食客」的起因，是由於點菜後發現單內的「客人數量」不是「二人」而是「三人」，當然茶錢也是計算三位。在要求阿姐跟進後，人數亦更正回「二人」，但卻連累了阿姐被部長指摘她多事。自己一向有聽靈異節目的習慣，不時會聽到店員點人數時多了「一位」的靈異故事，今次客人數量由「二人變成三人」發生在自己身上，我第一個念頭反而是，我唔係撞鬼嘛‥‥

因為饑餓, 大家變身 Beasts, 肚子有點像黑洞般. 什麼都能掟入口. 於是, 下一場, 便是當日公投時, 落敗的榮興小廚.

一行由11人變成8人, 慢步上樓, 安排了一個電視位. 讓我們邊食邊看金像獎. 點菜方面, 大家在饑饉營內已打開電腦, 上 opernice 做好功課. 榮興有乜好食. 一來到, 便朝幾個好味的去點. 脆皮蔥油燒雞, 蠗子, 生炒骨, 香煎蛋餅, 粟米斑塊, 闊佬炒飯 再加碟油菜. 埋數時, 原來每人不用 $100, 感覺非常抵食.

開始評食物了, 粟米斑塊黎先就寫先. 常覺得, 粟米斑塊呢味菜只應在快餐店出現. 在酒樓, 小菜館點上此物感覺有點怪怪的. 上次萬花紅已經覺得特別. 這次又來了, 不過只可以說普通. 炸得不夠香, 汁多了點. 眾人都是識食之人, 此物是滯銷之物, 所以麻麻.

另外一個麻麻的, 是生炒骨, 麻麻到我只吃一塊就算.

招牌了, 是夜的脆皮蔥油燒雞, 聽是蔥油雞, 便想起會是同白切雞差不多的雞. 這個雞, 集合了炸子雞, 同貴妃雞之味道口感. 雞肉嫩, 不肥. 現代靚雞之重要元素.

蟶子, 不太長大的蟶子, 豉椒炒. 辣味夠, 肉夠爽. 拍得住正式海鮮檔既出品.

煎蛋餅同炒菜心都非常好. 剛才大家食肉多了, 有菜, 當然食多一點, 平均一下.

闊佬炒飯, 其實是瑶柱蛋白炒飯. 炒得粒粒分明的. 味道淡得黎又夠香口. 可惜大家已飽了, 黑洞人再吸下去會超新星爆發的. 最後由其中一人包走.

兩天的活動結束, 隨著大家興奮地看見張家輝攞獎, 葉問攞最佳電影....大家總是要散的,,,疲倦地, 又是我的905巴士........Home Sweet Home.

PS, 同場有3圍獅子會的學, 像謝師宴般Party, 我們細想一想. 呢個Restaurant, 可以來一個窮鬼飯局.

門口巳貼一張得奬菜-蔥油鷄海報，所以一定要試，$98半隻，是細隻，無肥膏，有鷄味，嫩，香，但以此價錢在此處，我認為略貴，都值得一試。

在等位時，看到啫啫芥蘭豬肉煲$68，但叫時巳無芥蘭，以通菜代替，肉碎加咸魚，熱辣辣，以一個有一呎闊的瓦礃上枱，夠香，夠青綠，夠大碟，如普通芥蘭炒豬肉便宜$20-

豉椒聖子$68，比較辣及咸。

兩個人食野！入面份量都幾足
金粟魚肚更------味道唔錯，可惜魚肚(豬皮)太鞋口
蝦餃------足料蝦仁，可惜皮太厚，真係好鬼厚，未食就飽
籠仔蝦飯-------好好味！荷葉包住蒜蓉蒸蝦飯，但冇乜荷葉味的，但蒜蓉蝦既香味加埋飯一齊食好好味
什果沙律卷------好得喎呢個！個卷皮係超薄同脆，入面係流出黎既沙律醬加什果，推介
葱油雞半只------雞皮薄而脆，最初嫌唔夠咸，問侍應有冇野點的，佢話點汁架！之後我地試下點完汁先食，果然係夠味的呀！呢個招牌菜確係OK

Apart from western cuisine, there are also nice canton food.

Three of us ordered the signature onion-oil chicken, sour sweet pork, stir-fried veggie in hot pot, fried rice with salted fish and chicken dice.

The four dishes are above average

The signature onion-oil chicken: please do not neglect the chicken skin while all the onion-oil essence is deeply filled, the chicken flesh is tender in texture

Sour sweet pork: usu we order this for raising appetite. The portion of pork is quite big compare to the veggie. The sauce is sour enough, and the pork is chewy. While the green pepper and pineapple are not bad too.

Fried rice with salted fish and chicken: the rice is not sticky and dry in texture, quite nice instead. Just that it is a bit salty due to the fish I think. There are quite a number of chicken pieces in the dish.

Stir fried veggie: it would be better if it really comes with smoke and spice. It seems to have cooled down when it arrived our table. Despite it is oily, the salty sauce is a nice match to boiled rice. The veggie is not overdone, still crunchy ... all I think if it comes earlier, it will be more tempting.

Actually been there for times and the quality still keeps!