*Scratches Head* The last time I visited was early 2009? - during then, I brought along my dad for testing dinner, after a few years of absence. Although the soup-base was great and herbally-brothy, on the top, sat a pile of annoying & off-putting floating fat bits, the noodles were mushy. But what made me highly frustrated was the nastily-tough and stringy Beef Briskets. It actually left my teeth gum felt 'sour' for at least 2-3 hours afterwards. I REALLY HATE THAT FEELING, IF YOU UNDERSTAND WHAT I MEAN!! It was so tough, I can't remember having eaten worst quality meat in my life. Curious to test them again despite my hesitation, this time I also order the exact same dish for the sake of comparison!
************************ 牛腩伊麵 - 1) The floating bits of fats have never left, has it? As it had been like for all these years. Very unappealing. 2) The Beef Brisket/Plate/Flank this time, consists of 2 types of cuts and were much softer than the last time but that doesn't mean its tender enough! In reality, it was still slightly stringy and borderline acceptable, even lacking beefy taste for some unknown reason. My latest experience at 華姐青湯腩 or just about every brisket specialty shop usually has better texture. 3) The Beef Broth this time was surprisingly disappointing. I have never remembered such a weak soup from here before, it was less intense than the above mentioned 華姐青湯腩 - not only that, but it was lacking the all important, signature spiced & medicinal herbal taste! Very disappointing. 4) On a positive note: my E-Fu noodles this time around was cooked perfectly, still retaining some elasticity and noodles taste! Droool... Luckily they ran out of Hor Fun... which is said to work best.
*********************** CONCLUSION: The noodles and briskets became slightly better this time, but the soup went side-ways! In my honest opinion, a shop like 九記牛腩 can easily become recommended for 1 Star by the HK Michelin Guide - if it would only improve and take extra steps to ensure batch consistencies. (Not that it might want to.) As it is, I find it hard to comprehend showing to local friends, let alone recommending it to tourists. If they won't bother improving - then someone ought to open a shop that will and not embarrass the HK Food scene, as this shop is in every Guide book. Anyone want to participate!? :
Steps That Can be Taken: 1) Filter & skim out the floating fat bits, which is piss-easy if they even cared or have a colanderll! 2) Ensure the soup is always saturated with beefiness and retains that unique medicinal influence specialty, unlike the weak soup I received in this batch. 3) Ensure beef quality is consistently of the right bitey but acceptable texture - something I doubt they can ever achieve going by past experience. 4) Cook the noodles right each and everytime, such as this time around!. 5) Service here is rude, the mean faced waiter yells at everyone to go 'sit, sit and sit' numerous times like a regular stutterer, as if to prove he's superior to the customer by commanding you around. That's despite us paying for his effing wages.... He surely would have caught me staring back bluntly at him, for even trying that stupid patronising trick of his on me. 6) I think they lowered their soft-drinks prices.
Unfortunately for this 2nd recent trip, whilst the meat quality was better, it still left a lot to be desired. 華姐青湯腩 is a better alternative for now. A Low to Mid '3', as it truly deserves. At least its better than the '1' I had to give it last time!
Ask anybody who has the best beef brisket in HK and you will invariably be pointed to Kau Kee in Central. It is, by far the most famous beef noodle shop in the territory, and if you decide to venture out there, be prepared. For one, you will most likely be facing a long wait to sit at one of their stools, elbow to elbow with the other customers. Secondly, the staff are quite curt. Don't take your time making an order if you don't want them to glare at you impatiently. They know Kau Kee is famous, and they don't have to treat you nicely. You don't like it? There's a line of others who will take their crappy attitude. They aren't exactly "Brisket Nazis", but don't expect a smile either
Most importantly, the food... it certainly is good, but I've had better. On my last two visits, I found their broth to be quite salty and a bit greasy (actually that is on purpose. If you want your soup greaseless, you have to order it specifically that way. I am not kidding).
The range of choices on their menu is limited, and if you want beef tendon, the only way you can get it is with the Curry Brisket. But why would you order Curry Brisket which would only overpower any beef flavor in the dish? No, you came here specifically to taste their famous brisket noodles in soup... not a generic curry powder
Lastly, make sure you know their hours of operation. They close from 7:15 to 8:30 every evening and are closed all day on Sundays. I guess they don't need your business...
For my money, I prefer Kwan Kee in Tai Po (http://www.openrice.com/english/restaurant/sr2.htm?shopid=13125), by far a better brisket and better eating experience...
嘉寶*:)
共4篇食評
清湯腩伊麵
前一天已經做外賣仔,幫同學買咖哩腩番學校做lunch
見到同學食得金滋味,今日立即叫埋三五知己一齊落去歌賦街
每逢中午,總有一班忠實fans在九記門外等候
幸好等的時間也不長,而且周邊的景致優美,等一下,仔細觀看一下也無妨
門外有一位’啊哥’在分配坐位,感覺很好趣,而且客人又可以有迭序的埋位,蠻好的
自己叫了一個清湯腩伊麵,朋友則叫了咖哩牛筋腩河,再加一杯冰凍奶茶,好吃!!
先吃了朋友叫的咖喱腩,吾.....牛腩很鬆化,不會有咬不動的感覺,咖喱味亦很重,但是如果整會面亦是咖哩汁作湯底的話可能會有點膩的感覺,所以......都是偷同學的吃好啦
之後我的湯腩伊亦很快到了,牛腩好像比咖哩腩的更好吃,質感更好,湯底亦很濃,不知怎麼的有一個感覺就是”很地道””很香港”,或許這才是正宗的清湯腩吧,難怪每天也有這麼多fans來守候,還說什麼減肥,吃得開心就自然瘦啦,哈哈
最後收銀的啊姐人也很好,拿錯20蚊紙給她當一百蚊紙,她亦沒有誤會我,還跟我開玩笑,感覺真好
評分: 味道 5 環境 4 服務 4 衛生 4 抵食 4
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moprettymo
共386篇食評
肥腩唔怕肥
今日因為一些事情涉水至港島區, 辦過正經事後, "順道"也來止一止心癮。一坐下, 樓面經理就話:" 今日食爽腩啦!" "咁好?" 光頭經理又話:"剛剛賣完喎..." 結果樓面經理拿了一碗爽腩出來說:"剛說賣光了咪又拎到出來?" 原來是他們想有就有, 想冇就冇的......
這客爽腩真的出無其右! 爽腩是有筋有膜有肉的位置, 這一碗有很多充滿膠質的邊位, 腩是煮的軟腍得來有咬口, 有濃得化不開的牛臊味, 瘦肉位都腍香不黏牙, 是很難吃到一碗完成度咁高的爽腩了!
到九記我必叫一碗淨水, 因為我著實欣賞真材實料的牛骨湯。 大家不妨留意一下, 淨水的味道跟爽腩底的水是不同味道的~ 一樣的食材有著不同味道的演繹, 這就是飲食有趣之處!
臨走時, 收銀經理說:" 食到爽腩, 你開心啦?"
我好開心!
P.S. 今次的食評標題是經理們對我的稱號。
評分: 味道 5 環境 3 服務 4 衛生 3 抵食 4
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SMASHING PUMPKINS
共2412篇食評
唱好香港
曾多次強調,九記的服務絕對不差,是日下午,伙記還是笑臉迎人.爽腩難求,姑且碰碰運氣,伙記還是笑笑口給我一個失望答案.沒有爽腩,便要個肥腩.伙記:肥腩太肥,不如要半肥?
牛腩配伊麵,是我多年的習慣,半肥的牛腩,肥膏簡直是天下美味,一咬之下,油香四溢,豐滿的感覺在口腔內游走,什麼膽固醇之害,已一早不去理會.肥膏下的瘦肉位,入口稔熟鬆化.肉香十足.有朋友說過吃牛腩一定要配米粉,配伊麵要下地獄,如果照友人之說,我寧願下十八層地獄好過.
九記的牛湯底,仍是無出其右,牛骨味香濃,結尾豐滿,有些地方做出來的牛湯,只是停留在表面,喝到最後就衰收尾.越喝越淡,多年來,九記的湯底,到今天始乎未逢敵手.
但是,前文某人說過,身為香港人,沒有理由未喝過九記的牛湯吧?對於這番說話,我就不苟且同了.事後多口問身邊好些拿香港身份証的朋友,也有好幾個未試過.是因為種種因素如宗教信仰,又或者是素食者.而未喝過牛湯,這樣去說未免有點自大,莫非一朝得志,就語無倫次?
特首不能代表香港人,更何妨是一個小小"香港走路"?一味食古不化,別人持相反意見就說人漠視心血,你話點去唱好香港?
評分: 味道 4 環境 3 服務 4 衛生 5 抵食 5
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西門町大惡男
共1488篇食評
傳說之名物
也有當親善大使,推廣本地美食的時候,話說朋友未嚐過九記,源於本地的清湯腩文化豈能不試?
九記之佳處老生常談,是其馥郁醇厚的牛骨湯底,說過多次不敘了,而小店最教人著迷的,除沉厚靚湯底外,須碰運氣才試到的爽腩,太早到伙計多半說未炆好,九時後來又會說售罄,傳說中之名物,出爐時間也真耐人尋味,也有兩年未嚐過了。
這夜就碰碰運氣,在八時開店後(無錯,小店很有性格,七~八關門洗舖),也能輕易搵到位置坐下,老伙計你可以說他們有性格,但只要說聲唔該、謝謝,他們的招呼定不會差,但若入廟不懂拜神,開口一句唔該有沒有魚蛋粉,自討沒趣換來黑面對待,就不要怪人家無情。
是夜檢到寶,嚐到久未吃到爽腩,是牛腩的邊膜位置,軟膠下是脂肪及瘦肉,處理得當能嚐到爽韌、油甘及肉味三重奏,是夜的炆得鬆腍,而很大部分都是三重組合,較坊間很多所謂爽腩卻只得一層膠膜好多了,朋友嚐過如發現新大陸,有趣。
至於兩碗淨伊,湯底是濃郁帶點臊香的鮮牛骨湯,水準依舊雋永,伊麵質素佳,外滑內韌富麥香,個人覺得味濃湯底配有個性的伊麵較河粉好一點。
埋單每人$75左右,分量精緻而水準甚高,吃得很滿意,下回,該到澳洲牛奶公司,吃高效率炒蛋了。
評分: 味道 5 環境 2 服務 4 衛生 3 抵食 5
3個
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Black Lady
共6篇食評
意想不到的湯底
卻見來得人來人住,
坐下來一於試試喜歡吃的牛腩米,
唔... 看起來賣相真不錯,
可是油多了少許,
首先一試就是湯底,
真係真係好正...
其次是牛腩及米,
都很不錯,
以這個價錢吃這碗米的質數真的很不錯,
可是份量比較少~~
而駛車人士亦比較麻煩,
食店門外是沒有停車咪錶的...
評分: 味道 4 環境 3 服務 2 衛生 3 抵食 2
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pandamen
共336篇食評
我有D鐘意咗佢!
牛腩伊麵
湯比腩吸引
牛腩伊麵----這次也是沒有特別要求要指定的部位任由師傅發辦,牛腩咬落有點黐牙但依然是沒有渣,帶肥膏的位置沒有像華姐吃到的油香.但湯底的味道卻濃郁很多!伊麵的質素也是高一點,較有咬口及吸湯的能力較高,牛骨的鮮甜一試難忘.心中的完美組合是九記的湯及麵加上華姐的牛腩.
清湯腩這東西--我諗....我有D鐘意咗佢!
清湯腩及雞胸肉這兩大死穴已攻破其一!不過雞胸肉就由它吧........金鐘罩都有罩門啦!
評分: 味道 4 環境 3 服務 3 衛生 3 抵食 3
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Babedolphin
共429篇食評
好像恒指一樣: Trading Sideways...!
Now Open Even at 7:30pm!
OK: 牛腩伊 - (無得叫爽腩的)
The last time I visited was early 2009? - during then, I brought along my dad for testing dinner, after a few years of absence. Although the soup-base was great and herbally-brothy, on the top, sat a pile of annoying & off-putting floating fat bits, the noodles were mushy. But what made me highly frustrated was the nastily-tough and stringy Beef Briskets. It actually left my teeth gum felt 'sour' for at least 2-3 hours afterwards. I REALLY HATE THAT FEELING, IF YOU UNDERSTAND WHAT I MEAN!! It was so tough, I can't remember having eaten worst quality meat in my life.
************************
1) The floating bits of fats have never left, has it? As it had been like for all these years. Very unappealing.
2) The Beef Brisket/Plate/Flank this time, consists of 2 types of cuts and were much softer than the last time but that doesn't mean its tender enough! In reality, it was still slightly stringy and borderline acceptable, even lacking beefy taste for some unknown reason. My latest experience at 華姐青湯腩 or just about every brisket specialty shop usually has better texture.
3) The Beef Broth this time was surprisingly disappointing.
4) On a positive note: my E-Fu noodles this time around was cooked perfectly, still retaining some elasticity and noodles taste! Droool... Luckily they ran out of Hor Fun... which is said to work best.
***********************
CONCLUSION: The noodles and briskets became slightly better this time, but the soup went side-ways! In my honest opinion, a shop like 九記牛腩 can easily become recommended for 1 Star by the HK Michelin Guide - if it would only improve and take extra steps to ensure batch consistencies. (Not that it might want to.) As it is, I find it hard to comprehend showing to local friends, let alone recommending it to tourists. If they won't bother improving - then someone ought to open a shop that will and not embarrass the HK Food scene, as this shop is in every Guide book. Anyone want to participate!?
Steps That Can be Taken:
1) Filter & skim out the floating fat bits, which is piss-easy if they even cared or have a colanderll!
2) Ensure the soup is always saturated with beefiness and retains that unique medicinal influence specialty, unlike the weak soup I received in this batch.
3) Ensure beef quality is consistently of the right bitey but acceptable texture - something I doubt they can ever achieve going by past experience.
4) Cook the noodles right each and everytime, such as this time around!.
5) Service here is rude, the mean faced waiter yells at everyone to go 'sit, sit and sit' numerous times like a regular stutterer, as if to prove he's superior to the customer by commanding you around. That's despite us paying for his effing wages.... He surely would have caught me staring back bluntly at him, for even trying that stupid patronising trick of his on me.
6) I think they lowered their soft-drinks prices.
Unfortunately for this 2nd recent trip, whilst the meat quality was better, it still left a lot to be desired. 華姐青湯腩 is a better alternative for now. A Low to Mid '3', as it truly deserves. At least its better than the '1' I had to give it last time!
評分: 味道 3 環境 3 服務 2 衛生 2 抵食 3
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lament
共6篇食評
粗服乱头,不掩国色
铺面很小
按照地图,皇后大道往里曲曲折折,九如坊的尽头左拐,仔细上得一处坑坑洼洼的小台阶;豁然开朗,就是歌赋街。而九记,请抬头往左看。
关于九记的传言很多,自然少不了人满为患、排队苦等,以至于我和Qing出门时看看表、正是6点晚饭时,犹豫了好一阵才决定去吃九记。到了地方,人却不多,小店里尚余得四五座位。
坐下,看单,找到Shan推荐的“咖喱牛筋腩伊面”。百度大婶说,“伊面”始于300年前的广东惠州,是上品面;Shan说,伊面是香港传统食物,很多小店已经不做了。Qing也选了伊面,不过是“上汤牛腩伊面”。上汤也诱人,可少了一个“筋”,就少了许多滋味。不过,九记的上汤类别里不设“牛筋腩”。又点了一个“九记丝袜奶茶”,这个跟普通茶餐厅的没有区别,还不像别家随餐附送,要另出11块。
先上来的是咖喱牛筋腩伊面,碗口很小,不过还比较深。
接下来是上汤伊面和丝袜奶茶。
我先吃咖喱,好香;再吃就觉得上汤味道淡,一般般。Qing先吃上汤,再吃咖喱,说两样都好吃。吃到碗底干干净净,很撑,看来因为牛腩足够多。
店小,所以都是拼桌。对面座位有人专点了盘青菜,面里虽然一点青菜没有,可觉得没必要。那人连吃两碗,不知是不是听我对Qing讲解了咖喱伊面之后、专门补的一碗,真是好肚量。还有一对男女,点了不带牛肉的粉面,又专门叫了碗净牛腩,把牛腩混进面里吃。
吃完了,沿路散步,看看这条以美食闻名的歌赋街。满街精致小店,只有九记保留了这种纯正的茶餐厅破烂风格。问Qing,感觉如何?他想了想,说还可以,味道很正。而且以这个价钱吃到这个口味,非常难得了。我也觉得九记的特点是“味道正”,因为食材足且新鲜吧,面也算筋道。又想起桂林的崇善米粉。看来世上的事,不用玩花巧,把该做的步骤踏实做好,就能数一数二了。看这个九记外面的招贴,“每位最低消费26”、“不设留座”、“繁忙时间,集齐人数,方请入座,敬请原谅”,在顾客为上帝的香港,显得多么拽啊。 回家到10点多了,还是觉得撑,很久没吃到这么撑了,一碗面而已。不管从味道还是分量,九记都算“抵食”。
評分: 味道 4 環境 3 服務 3 衛生 3 抵食 4
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Gakchat
共2篇食評
GET OUT NOW!!!
Ask anybody who has the best beef brisket in HK and you will invariably be pointed to Kau Kee in Central. It is, by far the most famous beef noodle shop in the territory, and if you decide to venture out there, be prepared. For one, you will most likely be facing a long wait to sit at one of their stools, elbow to elbow with the other customers. Secondly, the staff are quite curt. Don't take your time making an order if you don't want them to glare at you impatiently. They know Kau Kee is famous, and they don't have to treat you nicely. You don't like it? There's a line of others who will take their crappy attitude. They aren't exactly "Brisket Nazis", but don't expect a smile either
Most importantly, the food... it certainly is good, but I've had better. On my last two visits, I found their broth to be quite salty and a bit greasy (actually that is on purpose. If you want your soup greaseless, you have to order it specifically that way. I am not kidding
The range of choices on their menu is limited, and if you want beef tendon, the only way you can get it is with the Curry Brisket. But why would you order Curry Brisket which would only overpower any beef flavor in the dish? No, you came here specifically to taste their famous brisket noodles in soup... not a generic curry powder
Lastly, make sure you know their hours of operation. They close from 7:15 to 8:30 every evening and are closed all day on Sundays. I guess they don't need your business...
For my money, I prefer Kwan Kee in Tai Po (http://www.openrice.com/english/restaurant/sr2.htm?shopid=13125), by far a better brisket and better eating experience...
評分: 味道 3 環境 1 服務 1 衛生 2 抵食 3
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Sui Yan
共166篇食評
百聞不如一試
牛腩份量不多, 清甜但牛腩味略有不足
趕快便叫了碗清湯牛腩伊, 也不用等太久便送到來了, 牛腩的份量比預期少, 吃一碗應該不能讓我飽肚. 牛腩入口確實好腍, 味道清甜, 伊麵則來見突出. 清湯就鮮甜非常!
若真的要和其他別家的比較, 我反而喜歡吃灣仔的, 牛腩味比較重, 這裏的比較清淡, 我想較適合女仕及OL的口味.
評分: 味道 4 環境 4 服務 2 衛生 4 抵食 3
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大埔小韬韬
共29篇食評
今日天氣冬,食九好時機
12:20已排咗十幾人!
聖誕過後第一個工作天,由於歐美市場上星期五同是假期,今早工作量比平時小90%。是一早鼠出去搵食的好時機
做清湯腩其實很簡單,基本調味料離不開果皮、薑、蔥、紹興酒,如配上白蘿蔔必須放一小片冰糖,要決是飛水和文火煲三、四小時,那湯才會清。如果想牛腩肉味更加濃,可以將煮好的牛腩一整塊掛起風乾,像美式dried age牛肉令水份收乾,食前再放回鍋中煮一會。最重要還是要用上新鮮牛腩,自家做當然要找相熟肉檔留起。至於要吃那個部位,什麼爽腩、坑腩、蝴蝶腩,喜歡吃肥的、瘦的、淋的、有咬口的、有根、無根,實屬個人喜好,沒有特定一個部位最好吃。小弟最鐘意吃坑腩,貪其肥厚肉味濃,最欣賞九記反而是那個牛肉湯底,牛肉味濃郁。
來九記食牛腩,正如以下很多食評所講,很多人為其名氣而來,來過一次的人,喜歡的便會再來,不喜歡不再來亦無所為,始終會有新客慕名而來,有三分之一的人回頭再幫襯,都已經發過豬頭,所以他們串係應該嘅,當然難受的是客人
今日天氣寒冷想刺激味覺,破天荒點了咖哩牛筋腩伊麵,牛筋煮到半溶狀態,牛肉變成一條條的肉絲,吃的已不是咖哩牛腩而是牛筋咖哩汁撈麵。配伊麵最為合適,因為伊麵吸盡咖哩汁,原理和吃印度咖哩配nan bread相同。咖哩汁夠香夠辣,味道討好,不會過辣,而且辣味在口中很快散去
麵的份量小得可憐
P.S. 外賣兩碗上湯回定煮烏冬,正!
評分: 味道 4 環境 3 服務 3 衛生 3 抵食 2
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nnnjoo
共19篇食評
九記牛腩,是第一次也是最後一次
牛腩和湯底,是真的不錯,用料也很好
當然啦~每碗30多元咧!
我個人又覺得沒什麼大不了,大概好多人也只吃「九記牛腩」的名氣
令我最不滿意的,就是他們的服務態度!
我們二人點了一碗牛腩河
他問我「點咁多咋?!」(眼神相當不滿)
後來牛腩河出現了,我叫服務員給我一隻碗
他是給了,可是同時放得很大力,還盯著我
這也算,這種地方,出現有這樣的男人,也許是正常…
但我自問,由我進舖到在吃了,也沒做出過態度不好的行為
可是,沒需要一直站在我們後面,盯著我們吧!
全程的感覺,好像被威脅一樣
評分: 味道 4 環境 3 服務 2 衛生 3 抵食 2
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共2篇食評
赞!!
点了招牌
咖哩牛爽腩伊面---牛腩很酥软,入口化。咖哩味很浓郁,但没有咖哩的苦味。
上汤牛腩伊面---本来打算也点上汤牛爽腩伊面的,可惜上汤的牛爽腩卖完了。上汤的味道真
的很鲜美。
由于是吃过池记云吞后再来九记的,实再是吃不下这么美味的DD!否则的话肯定再来一碗
啦!!
冻奶茶也很好喝~~
評分: 味道 5 環境 2 服務 5 衛生 5 抵食 5
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有大食大
共553篇食評
乘興而來, 敗興而歸
牛腩米粉等了約十分鍾才送上, 不知是否漏了單?? 牛腩米粉看起來份量不大, 牛腩又不多. 先喝一口湯, 牛味不太重, 但味道卻十分鹹!! 牛腩不知究竟是爽腩抑或坑腩, 雖然牛味足夠, 但吃起來不大腍, 而且帶點黏牙! 老媽和老爸都認為較硬, 不易咬開. 賣牛腩如此出名的店, 牛腩居然如此水準, 與其他不知名的食店水準差不多, 實在是大失所望!! 而且價錢近年來大幅攀升, 由幾年前的18元加至26元, 但水準卻沒有"與價錢並進"; 侍應就像澳洲牛奶公司的一樣, 感覺很囂張, 又暗夕寸其他食客, 感覺極不良好. 而且還設有最每人頭低消費$26! 其實只係食碗麵而已, 可不用這種態度. 所以都係食其他店好過!
評分: 味道 2 環境 2 服務 1 衛生 2 抵食 1
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西門町大惡男
共1488篇食評
九記的底線
說的非老伙計的脾氣,偶每次來他們的招呼都是同樣的好,只要入店有禮的說聲唔該,他們會回以笑聲的。
這底線,是$26的最低消費,很想念這裡的牛骨湯伊麵,卻不想吃飽膩的牛腩,這碗伊麵$16,再加杯凍奶茶$11,加起來剛好,如喜歡吃菜的話,就伊麵拼油菜貴$1,亦符合最低消費。
自汕頭回來後,已久未嚐過一口喝完半小時,唇間仍留著牛油臊香味的牛湯,在香港,能有此質素的首選九記,是日的湯底夠熱而有藥材帶起的層次感,喝得極滿意,而伊麵軟韌,有麥香,是上佳之品。
至於奶茶,是路過的朋友,喝完印象不深就是了。
埋單$26,伙計效率高,味道十年如一,是難得好好店子,推介!
評分: 味道 5 環境 2 服務 4 衛生 3 抵食 5
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