二個人叫左三樣餸

椒鹽白飯魚 - 合格, 不太油, 但不算太突出

甜酸排骨 - 不錯, 做到應有水準
雜菜粉絲煲 - 合格, 不過不失

還送了 清心綠豆爽, 但我唔多太鍾意潮州糖水

不過埋單都些下難茶錢, 變左要成$230...覺得唔算好平

素有聽聞尚興飯盒「價廉物美」，
所以今日同同事決定去試一試。果然名不虛傳！
雖然侍應見到我哋只係要兩盒鹵水鵝飯，佢有點兒失望，但仍然交足功課！
一盒鹵水鵝飯有鹵水鵝、咸菜、鹵水豆腐同飯。
汁雖然較油，不過鵝肉尚算瘦，好味道。
雖然鹵水豆腐一般，但夾埋啲咸菜一齊食就啱啱好。

以$22一個飯盒泥計，一個字「抵」！

尚興3間大舖加上晚晚泊晒benz, 林保, 碌死老鼠等貴人去食佢d嘢~ 已肯定佢係e區潮州飯店龍頭~ d滷水鵝真係爆好味!!!

但5知大家有冇食佢嘅 "滷水鵝飯盒"???? 內有咸菜, 豆腐仲有滷水鵝(有時仲要係去骨鵝肉!!!!) 食晒成盒飯冇骨剩得返個盒都係...... $22!!!!!!!! YES $22!!!!!!!! 去附近燒味双拼都$26, e家 "3拼" 仲要係食馳名中外, 周星星同着衭城都去捧場嘅 "尚興滷水鵝"!!!! 你話e個係5係 "上環無敵飯盒"!!! 超爆好味, 仲要抵到咁~~~~

去文娛睇話劇前,搵飯食.
原本做了功課,去陳勤記食,不過關了門.......

惟有向前行多兩步來到尚慶.
尚慶有三間舖位,我們去比較舊門面這間,
沒訂位,不過因為時間尚算早,哥哥仔都肯俾我地上去.

坐下叫餸,正不知叫什麼時,企堂叔叔作了一連串介紹,
雖然過於詳盡,及不能打斷(說:聽埋我講先~~),但個人都欣賞這份驕傲的.

先來鵝片,滑,腍,不過幾肥,算幾好
蠔餅是不太脆那種,有蠔味
另有推介的梅羔骨,即梅醬骨,配著紫蘇葉吃,是當晚最好食的.
還有是春菜煲和韮菜盒

韮菜盒最尾才到,據說是用韮菜汁混入酥皮造的.
不過食落口感我卻覺得太乾,內饀雖然有少少肉混雜蝦,
但如果真的混有韮菜,有菜的水份,那平均感較好.

最後還有綠豆青心丸送,不太甜,算不錯.

This was the last night that my friend would be in town, and I promised to take him to a Hong Kong institution - Sheung Hing Chiu Chow Restaurant (尚興潮州飯店). It's a well-known, local place (read: no decor nor service) which serves up simple and homey Chiuchow fare, together with some expensive seafood items.

We sat down on the ground floor at one of the three locations which are next to each other (No. 37), in full view of the chopping station. A couple of geese and a bunch of large crabs hung on the racks in front of the window, awaiting clients' orders.

We started with a cold crab (凍蟹) - one of the signatures of this place. We didn't get one of the big ones hanging in the window, since it wouldn't have made sense for the two of us. The captain was kind enough to persuade the guys at the chopping station to produce a smaller crab for us at half the price. A very straight forward dish - fresh seafood served cold so the texture and the sweetness of the flesh is just perfect. I didn't need to use the dipping sauce.

You can't come to a Chiuchow place without having some marinated mixed platter (鹵水拼盤). The goose was so-so today, with some pieces being a bit tough. The tofu was not bad - the skin was nice as it had been deep-fried before - but it was too salty from soaking up the soy sauce on the plate.

The big bowl of prawns with dishrag gourd (水瓜煮蝦) was very delicious. I never realized that there was a variant of my favorite ridged gourd (絲瓜), which is just as yummy. It's cooked in soup with minced pork and glass vermicelli along with some large prawns. The overall taste if very nice, and the addition of minced pork with the seafood seems like the classic Chiuchow touch.

One of the comments I had read online mentioned that this place doesn't know how to do fried oyster pancake (煎蠔餅) right, and I have to agree. It was simply too greasy and soggy. As soon as I had some of this, my stomach felt like it hit a brick wall and I felt really, really full. I wish it was more crispy and didn't soak up as much grease...

Despite being pretty full by this point, I decided to have some crispy pan-fried noodles (糖醋麵). The portion was HUGE. I guess since they want to charge HKD 50 and there's nothing but plain noodles (they throw in the vinegar and sugar for free), they need to make sure there's enough of it.... The noodle comes out in a giant "cake" and one side is crispy. Sprinkle some sugar and with a few drops of vinegar, you've got a pretty yummy product. I packed most of the noodles into a doggie bag so it won't go to waste.

Just when we thought we could fit nothing more into our stomachs, the waitress brought us bowls of mung bean soup (綠豆爽) as we were paying the bill. The husks have been removed so only the centers were used. Pretty decent.

Food was pretty good, but there were definitely some misses. Maybe I do need to come back with some friends with deep pockets to try the high-end dishes. Then I'll be able to judge whether it's worthwhile to spend money here. Service was non-existent as expected, but happily none of the staff was rude to us and chose to shout at each other instead. In fact the captain was pretty friendly to us, and gave us their business card so we could call ahead to book tables next time. Maybe I will...

original blogpost: http://chi-he-wan-le.blogspot.com/2009/02/hearty-meal-for-two.html

第1次去尚興食晚餐

担白說我不太喜歡整間鋪頭都掛滿名人照片的感覺

總是偏見地想如果是一間好店子就不需要這種宣傳吧

我們叫了以下4款食物:

1.煎蠔餅 – 蠔仔蠻多,可惜不夠脆.味道尚可

2滷水併盤 – 併了鵝片,紅腸,豆腐墨魚..分量幾足

3.沙茶牛肉炒白菜仔 - 因為看到別人桌上有一碟賣相吸引而叫的,很好味

4.豉汁炒花蛤 – 我覺得是4個菜之中最好的, 花蛤很鮮甜,而且豉汁是很保險的汁料(即是比較難不好吃)

5. 清心丸綠豆爽 – 送的, 很好吃, 甜而不膩

**小插曲, 開初等位的時候有1位戴眼鏡的侍應態度很殷勤的招呼我們
不過點食物時, 我們先想到2個菜蠔餅+沙茶牛肉炒白菜仔.就開始有點不耐煩
而且好像如其他人所說見你不叫貴價食物就不想理你一樣.
不過服務我仍然會俾4分.
因為另外有1個年紀較大的侍應則非常有禮而且很好人,原先我們2人都不知道有糖水送的
他看見我們停了手, 就跟我們說送糖水.

友人替我慶生辰, 我也未嚟過呢度. 跟妹妹問了, 她說, 那間, 很貴呀! 平日星爺咁最鍾意去個度食凍蟹囉….oh, 原來如此. 本來想改到別的地方, 但最後也被友人說服了, 好吧, 就去試試星爺之選!

地點倒算好找, 較近上環海味街. 相信係幾十年的老舖, 裝修跟九龍城的創發差不多吧!

一坐低, 朋友已點了菜. 先來一個凍蟹, 不是吧! 那凍蟹有成隻碟咁大…?! 不是雪場蟹, 為何這麼大的呢? 肉味很鮮甜, 凍蟹也有點膏, 可能大隻的緣故吧! 蘸了點醋, 蟹肉變得更加鮮甜, 好開胃呀! 你地睇, 隻蟹拑成隻雞脾咁, 可以”渣”住來吃架!

再來係成碗碗仔翅咁大的潮洲翅, 記憶中只係已關門的潮江食過一次好味的潮洲翅. 潮洲翅和其他有咩唔同? 我也不是很清楚, 通常係只有一排排粗針的翅跟少量肉絲, 沒有別的材料吧! 呢種翅通常都頗貴, 因為差不多成碗只有翅為主要食材. Oh , 救命, 好好味呀! 一排排的翅, 好似牙簽咁. 湯底也沒有用生粉水煮成. 好美味呀!

再來係鵝片拼豬大腸. 兩者都幾好, 但相對前者, 有點太過一般罷了.

蠔仔粥, 又係另一驚喜之作. 這麼平凡的一道菜. 可以有幾好味呢? 呢用大地魚做湯底, 所以特別甜味, 再加入大大隻的冬菇和新鮮的蠔仔. 最重要係, 再加葱花和芫茜和少量冬菜. 可能由於材料新鮮, 所以呢味簡單的粥也教人回味!

呢餐一點也不便宜, 盛惠1400大洋. 那只凍蟹已六百多元吧! 友人盛情難卻, 堅持要請客, 為我賀壽. 真的謝謝友人, 下次要由我做東呀!

一行五人到上環尚興食晚飯, 本以為星期五晚很難訂位, 但又OK, 可能是我們九點才開飯的原因, 但都要搭枱...

點菜的時候, 大家紛紛加意見, 最後點了標準的卥水鵝片, 川椒雞, 黃花魚, 大芥菜煲, 蠔仔烙同方魚肉碎粥.

鵝片略嫌稍肥, 但整體都OK. 川椒雞算係咁多菜最好味, 而蠔仔烙亦在水準之上, 唔油膩, 無蠔殼, 煎起上來有少少燶, very good. 大芥菜煲個汁好正, 加埋冬菇, 好matched. 方魚肉碎粥都好好食, 不過唔知點解窩粥分得六碗, 點解咁少?

潮洲野都係食前食後都有功夫茶, 但原來食前的時候大家傾得起勁, 未飲已經俾佢收番, 駛唔駛咁快呀? 食完除了有功夫茶外, 仲有綠豆爽送, 一套過好完滿.

1.唔係名人黎過食, d 野就會好食lor, 我覺得呢度d野食只可以說係好正宗
2.如果你唔係名人 or 有錢人, 呢度既人既態度就係  最好唔好黎…阻住佢地做生意
3.好趕客….我在坐在度差唔多 15min….就有個waiter 埋黎問我點解仲唔叫野食…..話我坐咁耐….早知就比個位給其他人.......我聽完之後…..super angry

我諗我唔會去了........免得阻住他們做生意

上手Accountant計錯Petty Cash, 無拿拿公司多左成百幾蚊, 入賬為食飯福利基金. 一行四人放工便去了試試聞名已久的尚興.

四人選擇舊鋪, 訂了檯在二樓. 我們非常例牌地點個鹵水鵝片, 蠔餅, 一個滑蛋蝦仁, 清菜一碟, 同菜圃蛋.

仲有一個豬肚湯, 胡椒味很重, 正是豬肚湯最吸引之處, 豬肚好爽, 湯又奶又香. 鹵水鵝片, 比起潮江春, 有過之而無不及. 滑蛋蝦仁, 清菜, 同菜圃蛋沒什麼大不了.

蠔餅, 果真找來細細粒小蠔, 外屠脆脆地, 裡面又剛剛好. 好食過在高雄夜市食的蚵仔煎.

雖然跟住老細食潮州菜食厭了, 但尚興, 值得我再黎.

之前有朋友不斷說尚興的潮州菜非常正，連星爺都鐘意去!!

懷著極大expectation 去，結果完全無令大家失望!!!

必試菜式
1) 潮州凍蟹(好正好抵食!!! 一定要訂)
2) 甜三寶-芋頭、白果及蕃薯，用熱糖漿包住，有少少碎而又不會太甜，大家都齊齊叫好味! (最好吃到一半就order，整需時幾耐呢~)
3) 滷水鵝片
4) 清心丸綠豆(之前去是送的! 好香綠豆味，不太甜，萬勿錯過!)

普普通通
牛河及豬肚湯(可能自己本身不是非常喜歡豬肚湯啦~hehe)

記著訂位啊!但座位迫又要等位架~^^

20070130

有同事轉職，雖然還會再見，但怎麼說也是要離開我們的team，所以一眾人商量著吃一頓臨別午餐。

十一個人，兵分兩路，浩浩蕩蕩殺將過來，從寫菜起筷到埋單走人，不到一個鐘，店家手腳快，我們則如風捲殘雲，當然，這也從側面證明了這裏的美味。

一坐下就有細細杯的潮州功夫茶奉上，一口灌下去，大家都笑言下午一定精力充沛如有神助：）

很快來了一大窩蠔仔肉碎粥，分了足足十三碗，最喜歡它肉碎中肥瘦比例適當，不會令人難以入口，粥底的咸淡也得宜。

出名的蠔仔餅、鹵水鵝與甜酸面都被我們叫齊。這裏的蠔仔餅的確不同一般，粉很少，蠔仔大大粒堆得很高；鹵水鵝拼了墨魚、鵝腸和豆腐，像一座小山；甜酸面的賣相有點奇怪，把一名鬼佬同事嚇了一跳，口感也很特別，最後也清了碟。不過其實我們是碟碟都清：）

名菜都在水準之上，其他的也令人滿意。例如川椒雞、椒鹽九肚魚、麵醬唐生菜，盤上都是只見筷子此起彼落：）我只另外吃了一碗上湯豆苗，清清的也很不錯，而且用煲上，還在滾著，看起來分外溫暖。

餐後店家送上每人一碗清心丸綠豆爽，是意外之喜，也為這頓潮州大餐劃上完美句號：）

打烊前。

要的是鹵水鵝碟頭飯扣底：除了有切得粗粗但細細的鹵水鵝件外，還有滷得入味的豆腐，和大大片的味菜（芥菜）襯在中間；陳年鹵水，滲透在軟爛且熱的米飯中間，香氣、香味相匯，滋味感覺，實在難以形容。

還有一個壞習慣- 就把東西吃到一半，把那一丁兒伴食的蒜蓉白醋，豪氣地倒在飯上，之後洋洋灑灑，大口大口地嚼。

加一碗意外贈送、粗粗的清心丸綠豆爽，和四杯剛沏好的功夫茶，果真有潮客風味。

幾鍾意去老字號，因為食物質素有保證。

同7個朋友去，訂咗位都要等4個字，冇法，太旺場而又唔係常來的熟客，又唔想去新果邊，所以等(其實預咗係咁，你如果去慣老店你會知。)

點咗以下幾味:
1. 蠔蛋
d蠔幾大同幾鮮，有鴨蛋香，個質感唔似百樂潮州咁「煙un」，不過冇咁膩。

2. 凍蟹(唔係$300/$400嗰種，好似是而$50隻)
一定要試。雖然係平版，不過唔係水蟹，係有"黃"嘅海蟹，好好肉，好鮮。

3. 九菜盒
佢用九菜同d粉一齊造，所以食唔到好濃嘅九菜味，不過新鮮熱烘烘，好鬆。


4. 川椒雞- ok

5. 蠔仔肉碎粥- 好鲜，唔腥，冇蠔殼，有冬菜有中芹，好足料。

6. 清炒菜苗- ok

7. 滷水鵝片- ok，唔係特別出色。

8. 咸菜豬肚湯- 好

9. 水瓜洛- 好。

10. 芋泥- 好香，唔過甜，唔膩，好"綿"

之前去仲叫過魚飯，要咗烏頭，半條，好大碟，條魚本身好大，魚肉中滲魚油出來，好甘，唔腥，新鮮，一定要試。

服務:
咁啱我去嗰幾次d叔叔同嬸嬸都ok wor,冇話唔叫$300隻蟹黑面。不過真係有d唔夠人，有時要加啤酒好難加，同埋都冇話趕你走咁。不過，你又唔好expect你食坐住咁hea成晚，因為一來果度坐得唔舒服，2 來又真係好多人等。

向灣仔睇完話劇, 8點幾來左上環隔離果間尚興, 可惜冇位坐,於是轉左來呢間食。兩個人叫左勁多野食, 食完飽到上心口....哈哈

Lemon鴨湯-幾重lemon味, 不過個人來講唔係好飲得慣..
蠔仔粥-D蠔幾新鮮大粒,唔錯
鵝片-幾大碟, 同埋真係幾好食~~伴碟既豆腐都幾好味呢~~
粉絲節瓜蝦-好清,蝦勁大隻~~gd!
黑草羊腩煲-^^今年第一次食羊腩煲, 羊腩連皮勁香!雖然唔算好"so", 但就好入味!! 不過d生菜係要另外order而非一set,由於太飽所以最後都冇叫到...有少少生菜食下會更好

本來打算來食反沙戶,但係叫得太多野食所以到最後都係怕食唔哂冇order度。食食下時有侍應向全埸人士宣佈有差人抄牌,每張台有揸車既人都拿拿聲衝哂落樓下。好彩有佢地先唔洗食多張牛肉乾~~^^~~

p.s 不過下次都係想坐番過隔離果間,感覺上舒服+乾淨d咁。總括而言,食潮洲野食一個唔錯既選擇~~^^ total食左咁多野都係$360....都算幾抵~~^^