今日中午不知不覺同同事又行了去南亞食lunch…

我食個海南雞飯…隻雞又滑又有雞味，油飯又夠味…

但我同事响大熱天時仍然食咖哩牛腩飯…佢話咖哩汁仍然好好味，不過飯嘅份量就少左少少….

總括而言，食物水準保持穩定…

今日又出銅鑼灣找老公食午飯，雖然人很多，但餐廳選擇也多。 今次老公帶我試吃「南亞餐廳」，一點半入去都有九成人滿，服務員也相當細心，立刻安排座位。 午餐menu都有8款選擇，平均要$68(未計加一)一位。
我們不明白為何窩蛋免治牛肉飯都要$68，而且也有頗多人叫，於是決定一試。 吃過後終於明白，牛肉味分明，不油膩，汁做得很出色，亦不會太杰身，亦不濃味，蕃茄味亦很出，還有淡淡的香草味，加埋一隻生雞蛋，效果很滑。 吃過此飯已不想吃別處的了。
我們也點了焗豬扒飯，他們將豬扒上麵包糠去炸完焗，味道一般，我比較喜歡普通煎完去焗那種。
餐前的羅宋湯和餐飽仔好好味! 熱奶茶就普普通啦!

好耐冇寫食評，因為太垃圾，所以唔寫唔得，唔好以為香港人唔識食！
用餐︰

餐湯︰一般的茶餐廳都飲到的味。

海南雞飯$108︰聽說以前日售500份。我認為一般般，口味的野見人見致，我覺得北角勝利小廚好味十陪，價錢當然平好多！

鵝肝xx牛柳$148︰- 鵝肝同阿媽蒸雞的雞肝分別不大，干同實。牛柳，食落其實係牛扒，叫七成熟，結果九成熟，味道no comment，唉~~

xx羊骨扒$148︰叫咗五成熱，結果十一成熟，"鞋"，食咗兩口，百幾蚊d食咁的野，頂唔住，叫佢換，換咗一份都係八成熟，唔想waste又食得落口，所以算數。

好出名的紅豆冰︰用個幾靚的杯裝，同埋用刨冰，其他同一般紅豆冰無異。

同場加影係你腳邊打爛野，收到一句「唔好意思」only，見佢d火計本身冇乜禮貌，由佢，當佢茶餐廳service就冇咁嬲。

總結︰環境係幾好，食gimmick，相信的確係50年前茶餐廳味道，不過lee種味求其一間茶餐廳都食到。

標榜1964年已經成立的南亞餐廳,確實是一間馳名的老店,據說原藉海南的陳大祿先生,對正宗的海南雞有一份執著,所以做出來的雞飯,全盛時期日賣500客,風頭一時無兩.04年結業後,05年由兒女繼業重開,堅持當年之味不變.話雖如此,要能做到保持老店水準,說時容易做時難,旦看如何.

南亞餐廳星期六晚生意尚好,7:30pm吃飯要等,但等了片刻便有位,流水作業式,服務員們的工作效率頗高.

不詳究竟是今非昔比,還是當年水兵及人民口味了同,以我在國內國外嚐過之南亞菜相比,這兒完全唔覺正宗,既無馬來風味,亦非海南傳統,而食伴之意見卻是每況愈下,水準不再!

先試鎮店名菜海南雞飯
似乎每檯皆點一份,因此本來要加錢但可要求的雞脾部位已沽清,倒也無所謂.不到片刻,送上面前的是一基本套餐,外觀及配搭皆與其他提供此菜式之餐廳無異,一碟白切海南雞齊整地切成小件,跟兩小碟醬汁,另配油飯及例湯各一碗.

先談主角,選雞得宜,雞件大小適中,沒有過多肥膏,色澤鮮明,一碟8件,大部份是的靚位連骨雞背肉,不像某些無良食肆多給你雞胸,夾起雞件,雞皮沒有隨即脫掉,一咬而下,嫩滑無比,肉質實在及帶有淡淡鹹味,並無雪味,但又無咪雞味,是本地貨源的問題,才$58一客的套餐,不可能提供走地雞!

次談醬汁,基本的蒜頭蔥油汁調得恰當,進食時點下此汁,可把原來較為清淡的白切雞件增添辛香.另一醬汁卻是加了醋之蒜蓉辣醬,有點不侖不類,變成酸的辣醬!有別於傳統分開附上的辣椒粒及酸瓜.反之,這裏並沒有提供'黑油',這不是海南雞之必備醬油麼?星加坡人的食法是配有甜甜厚厚呈糊醬狀的黑色醬油的,是否各家各法?我卻喜歡有黑油相伴.

理論上應該是用雞湯煮成的雞油飯,米飯算香綿,有淡淡雞油味,不過不失.

最後是湯,一般是奉上用雞腳雞骨及內臟等剩下來的雞件敖出來的老火清雞湯,南亞卻配以一碗菜乾湯,湯內找到幾件雞內臟,是客人的取向,創新,還是省時間?菜乾與雞湯並不合拍,前者濃烈的菜青味蓋過了後者本來之清甜,整碗湯果然只有菜乾味,幸好不難飲.

總括而言,雞夠滑味道唔錯,但風味既非海南文昌雞,亦非十足的星馬海南雞,就奉之為南亞餐廳的風味吧!

馬來炒貴刁
不時懷緬早年在檳城吃過的大排檔炒貴刁,河粉新鮮,口感濃郁有層次,滋味無窮.所以每次進食南亞菜式,都會期望有機會重溫此美食.

是晚非常失望,港式炒河是也!仿似改了配料的乾炒牛河,太乾身,河粉過粗大,貴刁的粉條是應該比較幼小的,雖然用的材料相若,例如蝦仁,芽菜,紅辣椒,豬肉等,但相比之下卻南轅北徹,無鑊氣,材料唔香,蝦是雪藏貨,辣椒唔夠辣,無黑油或任何馬拉醬汁,帶唔出馬來貴刁的惹味.只可當作一道炒河品嚐,唔難食,但味道較寡,建識加辣醬同吃.

沙爹雞肉半打
又一道完全唔合格的菜式,賣相尚可,似足馬來,6串沙爹配有新鮮番茄及青瓜,沙爹醬呈褐黃色,但味道極之失望! 雞串燒得唔夠火喉,唔香唔焦,且還涼了,吃下去肉質雖然唔鞋口,但只卻是雞肉件一串,無咪味道.沙爹醬是另一敗筆,既無椰奶香亦無花生香,醬內的花生碎亦唔多,想像到這是否買來的現成貨,翻熱便上菜,連加工也省卻!完全唔掂! 亳無馬來風味之餘,味道亦不成!

評分:
三道菜式,只有海南雞尚可,其他不至難以入口,但亳無南亞風味,只有外觀,並不用心,只可給予一個喊面.相比市場上不少新加入的競爭者,例如文華雞飯,少爺雞等,價錢相若,選擇其多,南亞應檢討定位,是否應該繼續強調白己是地道星馬風味!

此處並無我重臨之需要.
,

第一次去, 吃了咖哩牛, 回味至今.

今次試咖哩東山羊, 羊肉都幾肥, 頗多肥膏, 個咖哩汁好像同之前吃過的咖哩牛不一樣, 差少少, 無咁香, 下次都係食番咖哩牛好了.

也點了蝦餅和一set 晚餐 - 大頭蝦喇沙.
蝦餅外層香脆, 蝦膠彈牙.
喇沙個湯夠濃, 好足料, 大頭蝦肉爽, 仲有好多魚塊, 唯一差少少的係唔夠熱, 一上枱就可以大啖大啖食. 如果熱D, 可能會仲更加香!

用citibank咭, 超過 $200, 仲有紅豆冰送!

仲有值得一提的, 是員工的服務, 好有禮貌, 招呼非常妥貼, 好過好多同類餐廳.

呢到賣海南雞出名，其實燴意粉亦好味。

要了豬扒會意粉，豬扒兩大塊，夠大，唔係鬆肉粉豬扒，豬扒鬆軟食得過的，燴意粉最緊要多汁，這裡很好。意粉唔係草草煮熟撈都唔撈果款，也吃得過。

唔記得有咩卡會送紅豆冰，夠大杯，紅豆冰真係好多冰，係刨冰黎，花奶重手。

服務幾好，主動用袋笠外套，見未有野食，又主動跟單，很好丫。

第一次去南亞1964餐廳, 是跟同事去吃午餐, 那時因正值減肥期間, 所以我們是share午餐. 但當有一種香甜的味道撲鼻而來, 令我的胃液增加了數倍, 我左右顧盼, 香味的原處出於一個我從未見過的"蛋糕" - 克戟(hot cake). 我看著它, 手自然的高舉了, "我要嚐一個."

今次跟朋友行了長洲之後回到銅鑼灣, 原本想去G.O.D裡面的餐廳食晚餐, 但看過他們的餐牌之後, 發覺太油膩了. 因此我們去了南亞.

晚上還有位子在銅鑼灣算是少見, 可能是時間早了些吧! 進了餐廳, 坐下來之後, 我看見周圍的客人都點了他們馳名的咖哩...女生嘛! 都是一句 - 不要吃太油膩了! 我們分別點了Set Dinner - 我是海鮮喇沙, 而朋友點了焗親王大蝦.

海鮮喇沙 - 起初它的賣賞不太好, 不過味道已經很香. 面頭放滿了一層豆芽菜 my favor; 下層就是滿滿的海鮮, 有班塊, 青口, 墨魚, 蝦...頗新鮮的, 好吃.

焗親王大蝦 - 印尼薄餅配咖哩醬好吃, 不過蝦略為小了一點, 而且它是炸的而不是焗的...

因太餓的關係, 我們很快已經吃完了, 不過...我還是控制不了自己的慾望, 舉手點了我的"克戟".
, 朋友說: "見到你雙眼發光的望著它, 便知道有多好食!!"

Came here with dinner, was tempted to go to Supper Club, but wanted to try something new. Initially the place looked pretty contemporary with white decor and white sofas and mirrors everywhere.

Food: Saw the table mat paper and there was a picture of Hainanese chicken, so I figured thats their known dish. Ordered it, but they ran out of white meat so I opted for a drumstick meat which was +5, making the set $70 (pricier than Tsui Wah's $50 one). My friend ordered the Chicken steak with King prawn set.

Hainanese chicken set: The actual chicken portion was quite small compared to other places I've been to. Also the chicken is not deboned, so you have to do more work. Chicken itself tasted more chewier and okay chicken flavor. Came with only two sauces (no dark sauce ) - just the usual red tangy chili sauce and the ginger sauce. Although I liked their version of the red sauce bc it had more of a kick to it with the minced fresh garlic, but their ginger sauce was lacking a little and was more "chinese" saying that it had lots of oil and diced scallion/green onion in it. I prefer it when its just all minced ginger. The Rice was very tasty and light, tasted less oily and was really fragrant and moist . The soup had preserved veggies; some kidney and nuts - it was on the lighter flavor end.

Chicken steak with King prawn set: Came with choice of soup - Borsch soup which was actually quite enjoyable bc it is rather more sour/tangy than I'm used to . The entree was however, pretty unsatisfying. The chicken steak was extremely fatty and dripping in oil. The king prawn (unexpectedly) came out deep fried in batter. And my friend picked potatoes to go with it, however he didn't realise it ended coming with a deep fried potatoe croquette! So this was very oily and fried - a big heart attack.

Service: Mixed feelings. We sat near the kitchen counter and had to bear a waitress and a chef arguing on and off throughout our meal - so unprofessional and distracting! Maybe someone is having a bad day - but that does not justify interfering/taking away from a customer's dining experience! The pro side was that all the other waiters that served us were extremely nice like in a smiley and comfortable way.

Sizing it up: Overall, their popular dish - Hainanese chicken does not compare to the China Tee Club's version of Hainanese chicken. Nor is it that much better than Tsui Wah's that justifies the extra $20. Also, the western chicken steak confirms that you may want to stick to Asian dishes rather than their Western ones.... Their menu is very very extensive, kinda like Tsui Wah's, so its hard to know what to order and what's good.

I think the very last ime I visited Nam Ah is their TST branch about11 years ago.

This Friday night, since we didn't make any reservation, and didn't want to have food at the Time Square food court, my friend and I decided to walk around Leighton Road and eventually picked Nam Ah

After browsing the menu for sometimes I decided to have the Malayan set while my friend wanted to try some western name dishes.

For the western dishes he picked the

Onion Soup with cheese - once the soup same we were a bit shock cos it looks like a creme of tomato soup with a bit of onion with a layer of baked cheese, and my friend said it really tastes like a creme of tomato soup

Beef Stroganoff with rice - another surprise actually it again looks an ordinary beef in tomato sauce, no taste of creme nor milk nor butter and mustard and the veggie has not be refined

Frankly the taste of both dishes were ok even better than lots of 'Char Chan Teng' out there, but it's just not western enough....

On the other hand the Malayan set though not perfect was good in terms of Asian cusine though there is area for improvement....?( the restaurant was here even before I was born..... oh well)

Beef Asam - Beef Stock with the asam spice (turmeric a common ingredient for Malaysia, Thailand, Philippines, Indonesian soup dishes) add up with tomato, pineapple and the taste is a bit too sweet, maybe they used the syrup from the canned pineapple...

Prawn in Satay sauce, a stir-fried dish the prawn was crispy outside and the meat tender, the peanut flavour from the sauce was just right..

Chicken Satay they are quite generous of the Chicken skewer

Malaysian Beef Brisket Curry on Rice, the taste was just right, not too spicy/hot but have the exotic flavour.

Someone told me recently that when one has a craving for certain types of food / cuisine, it means one lacked the certain nutrition that can be found from that particular food or cuisine. Your body somehow stimulated your brain to have certain food craving for your own good. I think it is true to a certain extend. The main concern I have is that I am always craving for various types of food and cuisines, sometimes the range can be quick extreme as in one moment I want Indian curry with Naan and then soon after I would crave for a salad followed by ice cream! Does it mean I am in a really bad shape in terms of a balance diet? In lack of various nutriments? humm ....

After getting my haircut, I wandered around the Causeway Bay area in search for something quick for dinner. When I passed by the the Brunch and Supper Club, I really had the urge to go up for some egg Benedict but after recalling my previous visits here, I decided to continue my search. The mere thought of the egg Benedict reminded me of chicken and suddenly I had a craving for chicken. The first thing that came to my mind at that moment was Nam Ah Restaurant and its Hainan Chicken which they are famous for. It was a good time to give it try. The last time I visited was almost 2 years ago, also after my haircut session. Without spending much time on the menu, I ordered my craving item, chicken, Hainan Chicken Rice. The environment is causal and decor is fairly contemporary in a sense. It was bright and fairly cozy but a bit noisy even when it was only half full.

(1) Hainan Chicken
From the slightly chewy texture of the meat, it seemed to me it was of free range chicken but lack the strong chicken flavor I wanted. The same applies to the rice but it was soft and moist which was good. The sauce was a bit of a disappointment because the "ginger onion" lacked a lot of minced ginger!!! I heart this type of sauce and I can literally have a bowl of plain rice to go along with it. However, not the sauce here; not only did it lacked the amount of minced ginger, it had an excessive amount of oil and the green onion was chopped too big in my opinion. I remember cooking my own "ginger onion" sauce to go along with a simple steamed chicken back at university years when I was the so-called "chef" of the house. My housemates finished the whole chicken and all the sauce, I guess that was a sign of it being fairly decent right? or maybe they were just too hungry after waiting the whole evening for me to finish cooking. The soup that accompanied the set was alright, with "dried vegetables" and pig's kidney and live, fairly traditional in terms of ingredients but not of taste because it was rather light in flavor in my opinion. When the set was being served, it reminded me of my childhood days because the whole set was placed on a plastic tray with handles on the two sides like you find in some canteens or school cafeterias.

I wish my Singapore trip can come sooner so I can enjoy some wonderful Hainan Chicken Rice there!!!!

Likes:

* Free Range Chicken (I assumed)
* Causal and relax environment for a quick meal

Dislikes:

* "Ginger Onion" sauce - not enough minced ginger
* not enough chicken flavor for the chicken

Avg Spending: Below HKD 100 per person

Original Blog: http://jason-bonvivant.blogspot.com/2009/09/nam-ah-restaurant-1964.html

Set Dinner$88

咖哩豬柳配印度薄餅

咖哩帶有星馬嘅味道感覺不太辣但又香豬柳非常滑，還比豬扒好食，又冇骨

一大碗咖哩汁配上印度薄餅"正"

餐飲、餐湯、餐包全套都係$88都算抵食


海南雞飯Set$65

上碟見到係雞翼…唔多like，因為雞翼肉少雞皮多，為了健康我唔食雞皮，但唔食雞皮就冇

嘜得肉食好彩今晚唔太肚餓啫早知加$5轉雞肶啦

但個湯好味，唔似有落味精係用雞什同金銀菜煲

油飯掂呀係好夠味嘅

雞件下面有酸瓜配菜，味道都好好，酸度適中


呢間餐廳我見有好多上咗年紀嘅熟客幫襯，可能係45多年已來儲下

聽聞佢地個雪糕紅豆冰都好好，但太飽食唔落，下次啦

星期五晚上約6點半幫襯, 可能餐廳客唔多, 所以一入門口已經有人招呼, 寫餐既速度都快, 服務算係幾滿意, 兩個人少少地叫咗海南雞飯同埋葡國雞飯, 其中葡國雞飯轉餐有飲品同埋餐湯, 而海南雞飯本身就有湯送, 仲多送一個紅豆冰, 杯紅豆冰係刨冰, 真係要一讚! 大粒紅豆加刨冰加花奶, 甜度剛好! 海南雞飯一般水準, 但我唔鍾意佢無海南雞醬, 只有酸辣醬同埋疆蓉, 有少少遺憾呀! 仲有杯奶茶既茶味真係幾好, 所以食物方面都幾滿意! 但一坐到七點幾左右開始多人, 就好似唔係幾夠waiter咁喇, 希望呢樣可以改善啦! 價錢就唔算貴, 百零蚊兩個人, 下次我都會再幫襯既!

我叫個馬來餐+紅豆冰

我最後一次食是舊舖,好好味,貴得黎物超所值,有排隊等位都值得.

今次去是因為見到報紙再登,我心想食次又可大吃一餐.
但今次十分失望,我去到餐廳果時,吉多的是.
入到去企門口,竟然無人理會,值至自己找到位坐才有人俾餐牌.

以前間舖雖是老人待應,但有人情品,現在的待應比較冷淡.

味度方面:
先黎個牛肉阿參,不知何解,感覺又如糖水, 不應該是牛味濃帶點酸辣嗎? 一點肉味都無.
蝦參乜 ,都可接受,蝦不夠鮮都預左,D醬料都ok,不太油
沙爹牛肉串,肉質髮軟(好),但沙爹醬太搶,無晒肉味,
咖哩牛腩飯,D咖哩好搞笑地是甜的,帶點咖哩香,牛腩太大要自己再細切,雖然不是un,但無以前果種口感,肉質鬆軟,肉內都帶有咖哩味.
個餐竟然是無餐飲品的

紅豆冰: 紅豆帶點沙都不錯,個D冰竟不是碎冰,要等佢溶,冰溶雪糕都溶晒.

總之一句,,,"今非昔比"

之前睇過呢間o既食評,d綱友都話個雪糕紅豆冰好正,今日終於有機會試啦
試完真係好好味呀 d紅豆甜度啱啱好,唔會太甜,又起沙,正!!
又將d花奶打落d冰度,好過"引"
我地仲食左個海鮮laksa,都好正,好足料,but貴左少少,要成$80...
另外值得一讚有個侍應哥哥(高廋帶粗框眼鏡)o既工作態度十分好,
佢見我地兩個人叫左一份紅豆冰,佢主動攞多隻雪糕碗同spoon俾我地,好細心 GOOD!
之後食laksa都係咁攞多份碗筷俾我地
你用心做事係有人知架,努力呀.
我地一定會encore 再encore

星期五晚, 由火炭放工特意來cwb這兒作晚膳. 可能海潚原因, 當時7:30pm 左右約7成座位空置著..

先說餐廳環境, 給來客們簡潔舒服感覺, 服務員好細心地拉椅,用皮袋加上椅套, 這裏客人亦較私文的一群,一家大細溫馨地品嘗的較多. 三五知己gathering, 傾計談心一流!!

我與我bro兩口子order了兩款dinner.
(1) 馬來大餐 (malayan meal - $138)
(2) 拉撒salad with 豬扒 ($88)

大餐內有四款食品
<牛肉阿參Ahsam Beef> 頭盤湯, 味帶酸甜, 等客人先作開開胃 (當係羅宋湯咁飲用..d湯料食都ok but個湯則酸左d~)

<蝦參乜 Sambal Prawn> 第二道菜, 配馬來亞沙茶醬+其他秘製醬料而製的. d蝦都有好多塊夾,好入味,同個醬汁好配合) 正!!

<沙爹牛肉串 Satay Beef> 一碟有四串, 牛肉肉香而不un, 唔會好似其他港式食店搞到無曬牛肉味. 沙爹汁香而不辣.

<咖哩雞飯 Curry Chicken Rice> 雞件連骨, 又滑又有鮮雞味 (唔會好似茶餐廳得個大字又難食的雞扒塊), 咖哩汁都好好味仲越食越辣口tim.. 正. 個飯份量就少左d. 差d唔記d薯仔都好淋好好味. load飯一絕)

<拉撒salad with 豬扒> 不過不失la, 特式較少.

本來唸住叫多款馳名必食的椰汁紅豆冰.. 但實在太飽了...無叫到..臨走前見到隔黎叫點叫左, 嘩! 只係望見都覺得超正, 望到眼都凸.

下次必食.. 不過好貴約$24