尋日同屋企人係中西區走了買下野,,心諗不如試下中環鏞記啦, 話說聞名不如見面. 又話得好多獎, 結果大失所望....

一入去,叫左上四樓...冇乜所謂啦...一睇餐牌...咦?下午冇點心? 原來SAT/SUN 同紅日要2PM 先有得點....失望...算, 係我冇做功課, 但真係懷疑會否有多人好似我咁上去樓坐底先知呢???

一來就叫燒鵝例牌 同 皮蛋紫薑. 皮蛋紫薑..

嘩, 乜原來啲薑咁貴,只有一兩片薑 + 半隻皮蛋.... 不過不失, 沒什麼特別, 但我肯定好多地方好過鏞記.

然而最,最失望係隻鵝! 一來上得好慢,20 分鐘以上, 仲以為他們慢工出細貨,皮脆肉暖...誰不知完全相反. 皮肉分離, 肉質實而無味, 仲要冷冰冰咁...好似食緊隻隔夜鵝咁....

其他我不理, 這個水準?? 鏞記喎!! 細心留意,雖全層坐滿, 但好多枱剩得最多的菜就係碟燒鵝, 大家心知肚明啦!!

本來仲想叫其他野食,屋企人即刻幫我"止蝕", 費事更加失望. 不過講真,雖然話鵝不當造, 仲有宜家冇新鮮鵝, 但好多店做得好過鏞記 (至少以我今次經驗).

後話: 落樓時見個姐姐拎住碟燒鵝行出地鋪, 再出街搭另行架電梯,送上樓上食客.... 又扣分.

每次去到鏞記，都係o向樓下食碟頭飯，仲要成日慘被歧視，今次老細講食lunch，終於上三樓食，一嚐鏞記究竟有幾巴閉o既滋味。

成team人一行5人，老闆叫o左︰

半隻燒鵝
招牌菜，但係一d都唔好食，皮肉分離，皮唔趣，又凍晒，肉又鞋又un，又冇鵝味，比我小時候去「海霸」食燒鵝，真係差好遠，名過其實。

例湯
好味，不過例湯好難唔好味~

4隻椒鹽大蝦
侍應強烈推薦，係一個好典型hard sell技倆，我就好憎d侍應唔貴唔推薦，你又唔係海鮮酒家，食中午之ma!! 不過老闆又冇say no，咁就叫o左... 味道好食，炸得夠乾身，不過貴~

帶子西蘭花
又係侍應強烈推薦，老闆只係話想叫菜，侍應就話帶子西蘭花... 帶子大粒，但一食就有雪味，反而西蘭花炒到o岩o岩熟~ good!

燒腩仔
冇食~ 不過個樣都幾白雪雪~

皮蛋酸薑
全場最好味~ 皮蛋溏心，酸薑夠薑~ 令我回味只有佢~

狗眼看人低o既服務，以「無服務質素」形容都扁低「服務質素」e 4個字!!

http://hk.myblog.yahoo.com/ultrabearhk/article?new=1&mid=12

Still the best place for the roast goose - had craving for roast goose, this is the place you could not miss. Never walk in as you would have to wait about 1 - 1.5 hours for getting a table. Do book in advance.

The roast goose is now about HKD130 - 160 (for the leg section). The restaurant has new uniform since 2009, the services attitude was still great. A long queue will start from 6:45pm onwards while the restaurant has 600 seating. The daily soup in a pot only served 4 people and the other dish was kind of home-made, not much gimmick at all.

A good place to visit when you are craving for roast goose and see how popular this restaurant has been - and also an icon in Central, HK Island.

一家人去到中環, 我老爸因為未食過鏞記燒鵝, 所以佢行過就衝左入去開位
對於我, 第一次食鏞記覺得好好食, 可能因為虛榮心作怪. 但之後公司多次飯局都係鏞記開餐, 食得多就覺得一般般.

就黎到兩點, 就可以叫點心... 其實佢D 點心都唔算好貴. AROUND $22 - 48 到.
一行四人叫左半隻燒鵝 - $230
蝦餃 燒賣, 臘腸卷, 鳳爪

燒鵝上碟係凍O既, 其實都係正常o既, 但本人喜歡暖暖地的感覺. 燒鵝味真係一般般, d 肉又好"鞋"口. 而家d 質素真係差左好多.

相反, 點心反而幾精緻, 幾好味. 又其係鳳爪又林又入味, 真係零舍唔到.

Always a yummy Cantonese meal at Yung Kee. What to recommend the roast duck, I love Chinese style duck. Their shark's fin soup is also always a good bet however I have been told by my fiancee that I am no longer allowed to indulge in shark's fin due to the environmental repercussions. I must say I do concur, and so I will miss the rich taste and texture of a decadent sharks fin soup. Another good choice is the steamed grouper Canto style, make sure to order a bowl of rice to dredge with the aromatic juice from the sauce. Can't go wrong with this restaurant and its traditional Chinese fare but be warned it will cost you.

鏞記燒鵝酒家是中環區數一數二高級燒鵝酒家. 這裡的小菜很好吃. 特別推介叉燒鵝肉飯, 因為鵝肉又上等又嫩又皮脆. 同時,皮上有香甜的汁令鏞記的顧客似雲來. 燒鵝的調味料用香甜高級的梅子汁做成, 用來送燒鵝飯特別可口. 鏞記燒鵝酒家在燒鵝的時候有特別的調味方法使這裡成為香港五大燒鵝酒家 價錢合理, 不算太貴, 人人都吃得起. 叫一隻燒鵝只是四百二十元, 在佳節可以六人共用. 如果叫一豌燒鵝飯只是六十元或四十元外賣飯盒一盒, 保證原汁原味. 在這裡吃燒鵝令人留下美味可口的快樂回憶, 令我們佳節吃得快快樂樂.

中環鏞記燒鵝酒家在半個世紀前原本只是港澳碼頭路邊一個小小燒鵝攤販吸引碼頭一帶的中外遊客或行船佬光顧. 燒鵝肉嫩皮脆和皮上有香甜的汁令鏞記的顧客似雲來, 現在巳是香港中環區數一數二高級燒鵝酒家, 內有一流華麗的擺設, 調味料用特別的梅子汁做成, 這裡的燒鵝現在巳是香港五大燒鵝酒家 價錢合理, 不算太貴, 人人都吃得起. 一隻燒鵝只是四百二十元. 在這裡吃燒鵝令人留下美味可口的快樂回憶. 40元外賣一盒飯盒, 原汁原味, 令我們佳節吃得快快樂樂.

新一年米芝蓮結果已經塵埃落定,中環鏞記繼續一星,在個人情感上,鏞記何止拿一粒星那麼少?

上個鏞記食評就說飯盒,今次便輪到周日午市,光顧多次,才首次吃鏞記的點心呢.是日坐著地下,搭檯吃午飯,之前說過鏞記本身是社會的縮影,坐在地下,有如坐在鐵達尼號的三等倉.同鐵達尼不一樣的是,前者處女航行就撞冰山沉沒,而鏞記則活了差不多七十年,依然食客不絕,而且更受到米芝蓮一星之榮譽呢.

當然坐三等倉的窮小子,與頭等倉的富家女懈逅的故事,不可能在鏞記內發生.不過,無論大家坐貴賓廳,抑或是二,三樓,甚至是地下搭檯,都是吃燒鵝.坐在同一條船,等級雖有別,但目標是一致.

例牌奉上皮蛋,水準同之前吃的一樣,這是伙計的下欄收入之一,吃多一隻,便幫到伙計多一點點收入.

聽過某高官曾讚過鏞記的艇仔粥,便叫一碗試試,粥底較杰身,口感綿密,粥內的材料甚足,連蝦球也用上,果然高人一等,所以,這碗艇仔粥,要成五十塊錢一碗.

燒鵝只要例牌,是日下午吃到的,比晚上的有點不及,吃到未夠一半,鵝肉已開始冷卻,或者遇不上新鮮出爐之時間.另一道粥粉麵是叉燒雲吞麵,早前在劉森記的食評曾讚過其麵條,多年來水準如一,鏞記的麵條則有時價之弊,有時很重鹼水味,有時就又爽又彈牙,今次吃到的麵條,就不夠彈牙.感覺頗淋,叉燒全是瘦叉,帶有炭香,雲吞是散尾,一入口即滑進喉嚨去.

北菇豬肚燒賣,一件是北菇,一件是豬肚,我要了豬肚,爽口帶鮮沒有異味,燒賣肉混合了大大粒的蝦肉,多了一份鮮甜味道.

從未有機會吃鵝肝腸,見到有鵝肝腸卷供應,一定走不掉,果然,味道非常甘香豐朕,比其他潤腸感覺好得多.油份多到滿瀉,如果用來做煲仔飯,實在很正點.

家中配套不足以做煲仔飯,如果我在鏞記買鵝肝腸,拿去西環坤記加工,要求做個炭爐鵝肝腸煲仔飯,坤記的老細又會否用粗口罵我?

已有一段日子無光顧鏞記，星期六晚和家人吃了一頓晚飯，發覺水準差了。

酸薑皮蛋：還是做得出色。皮蛋味道香濃，蛋黃處於半熟狀態，更添滋味。
淮山螺頭湯：湯底都幾鮮味，湯料首推排骨，一D都唔韌，幾好食。
叉燒：好瘦，口感味道普通，收這個價錢完全唔value-of-money。
燒鵝(例牌)：叉燒燒鵝應是招牌菜，可惜肉質過韌，亦放涼了，老實說，完全稱不上好食。唯一解釋是這份例牌是上款，肉質普遍較鞋吧！
香椒豆豉雞：相較之下，豆豉雞比燒鵝滑多了，OK。
古魯蝦球：古魯汁未算突出。蝦球幾新鮮，幾好食。
紅燒豆腐：豆腐雖不算很滑，但豆香味出衆，唔錯。
蟹肉扒豆苗：OK。
鴛鴦炒飯：白汁蝦球無古魯蝦球用料咁好，但都OK。茄汁炒飯實是小弟最愛，酸酸甜甜非常開胃。

整體來說，以鏞記收的價錢，食物水準理應比一般食肆高，但事實上並非如此，尤其是招牌燒鵝，更是令人失望。加上鏞記生意滔滔，服務上始終差了一點點。

[21/11/2009; Sat]

上個月老細請食飯..早幾日已經打左去鏞記訂位!
我地全公司一行5個女仔8點鐘已經準時入席~

糖心皮蛋: 我唔食皮蛋既..不過朋友話d酸薑好好食~酸甜而且冇渣!
配合埋皮蛋一齊食~一流

燒鵝例牌: 其實我對燒鵝興趣唔大..淨係知呢度既燒鵝出名~不過都幾貴下..
今次有幸俾我試到..呢度既燒鵝果然得! 好岩我口味..
首先望落冇嘜肥膏..食落口淡淡肉..口感好好!

什菌豆腐(??): 唔係好記得個名...呢個冇嘜特別~都幾好食...!

咕嚕雞球: 呢個係我同事A點既....味道OK~一定唔會鬧!

唔知咩鱔: 呢個我老細點既...第一次咁食鱔~平時食親多數都係豉汁蒸!
呢個夠特別..好味呀~

金銀蛋豆苗: 呢碟~我幾乎次次出街食飯都會點既!
呢到其實做得都ok..不過我會覺得出面D大排檔..好食D~

桂花炒魚肚: 呢個都係老細點既..又係第一次食~淨係講味道都OK好食..
不過我好似食唔到有魚肚?

榣柱蛋白帶子炒飯: 其實餐牌淨係得榣柱蛋白炒飯..我老細話要加埋帶子落去炒!
d侍應開頭同佢講話唔得..跟住我老細即刻黑面話邊可能唔得~之前黎食都可以..
後尾侍應好無奈ok左!
不過個飯又真係幾好味..我本身不嬲都驚d炒飯油..但呢到出黎係完全冇囉!
少少干身..味道岩岩好~

???翅: 正常水準..好味!

埋單唔知幾錢..因為老細請~
不過如果要我自己俾錢..又未必會選擇呢到..因為佢D價錢對我黎太貴喇!

Roast Goose 金牌燒鵝 - Some pieces are delicious, some pieces are dry. Overall it is good, but not that good to be hailed The Holy of Holies for roast goose. Personally, I think it is overrated, but I haven’t been to the members only Yung’s Club, which I hear serves excellent food as Mr. Yung reserves his best geese for the VIPs who can afford. Average Joes and Janes like me eat at the average Yung Kee and get average fare. Oh well, that’s life. The average life.

Salt Baked Chicken 正宗鹽焗雞 – Again, average chicken fare.

Sauteed Garoupa with Vegetables 菜遠斑球 – Tastes as boring as it looks.

Seafood Ho Fan 海鲜河粉 – The less oily and less brown version of any Hong Kong cha chan teng hofan. Okay fine, Yung Kee’s has bigger pieces of seafood, but it’s definitely not bigger in taste.

Pea Shoots 上湯豆苗 – My favorite vegetable and the best dish of the meal.

Preserved Eggs and Ginger 糖心皮蛋 - Now this is what Yung Kee should be famous for. Yolks are smooth and creamy, a bit runny even, mildly pungent, but good pungent. The ginger slices are pickled pink (hehehe), sweet, and are the most excellent complement to the thousand year old eggs. Simply the best I’ve ever had.

see full review here: http://www.jinlovestoeat.com/2009/11/yung-kee.html

十一月六日(星期五)

我們今日一行六人前往鏞記吃燒味!
本人已經戒掉了鵝鴨,所以唯有吃义燒飯(一碗)
同事就吃鵝骴,乳豬等
老公仔吃雞鵝飯(一碟)

义燒飯一碗都要三十多元,义燒可能不是他們招牌菜,所以相當的一般!加上價錢貴,义燒很硬...咬下去連酒家的還要差呢
老公仔的雞鵝飯都可以
同事對鵝骴讚不絕口.....可惜我已經沒機會吃了!
下次吃义燒都是到再興吧

平靚正!

0未去過鏞記的朋友,感覺一定是很"溶".消費一定貴到飛起,光顧者非富則貴,見到門外的印度門僮.已經嚇到不敢入.大家也聽過早年流傳的幾千銀一碗"千年陳皮紅豆沙"的傳聞吧.

其實,去鏞記吃飯,豐儉由人.中午搭檯吃細蓉燒鵝瀨,晚上就上二,三樓吃小菜.如果閣下有點面子,更可上去四樓的貴賓廳,說不定會遇上達官貴人.一座鏞記大廈,某程到上是社會的縮影.

我這個著住短褲加涼鞋的麻甩,今日只能去外賣部,買個飯盒回公司吃.叉鵝飯盛惠$40,你說貴?同外面街檔賣十幾銀的去比,的確貴,但用$40來付鏞記的入場費,又不貴.是你我也付得起的價錢.

外賣部的桌上,坐著拿著飯盒,起勢吃叉燒的"自由行",果然吃東西和去名店掃貨一樣地"喉擒".路途相距不遠,回到公司仍是熱辣辣.飯粒挺身而分明,雖然是飯盒貨色,用的燒鵝又不算是"賣剩蔗".皮帶脆肉嫩且香,兼充滿肉汁,更有陣炭燒的香氣.還是有水準.叉燒蜜香重,炭燒味亦重,肉質鬆化.不過有點點乾.

見到樓下有位食家,吃罷燒鵝飯盒後說名不乎實,唉.如果個個去鏞記食完燒鵝飯,就話什麼不見得特別好味的話.這個幾十年香港老字號,真係多得這班所謂"嫌尖"食客唔少.但是,真金又怎會怕洪爐火?所以,看見這些評語,笑笑便算.

Went there for lunch today with my family! We had the usual appetizer (salty egg with ginger) and if it's your cup of tea, it is as good as usual!

We ordered the following dishes:

1) 糯米飯: it was very delicious, complemented with lots of sausages and some mushrooms!!! Yummy!!!

2) Barbecue pork with 燒鵝: again, yummy as usual! The barbecue pork was excellent complementing with the peanuts!!!!

3) 菜心炒魚: i forgot what fish it was, but the dish was yummy! The fish was very good!

4) Steamed tofu: the tofu had some herbs and veggies on it and it tasted yummy! Again, a very good Chinese dish!

5) For dessert, we ordered cold turtle pudding and sesame pudding! Both were delicious! Not too sweet and I was surprised at how delicate the turtle pudding tasted!!!

All in all, it's a great place for yum cha! So would definitely go there again during lunchtime for the barbecue pork and some traditional Chinese dishes! As for the price, price may be a bit high, but still it's reasonable with respect to standards in Central. Service was quite good and the washrooms were clean. However, there are too few washrooms and the queue was far too long!!!

today is my brother's birthday and National day, so i bought a roast goose from a world-wide famous restaurant in Central in order to celebrate such a big day with my family. however, the goose made me feel disappointed. I don't know why it can charge the customers at a high price. it's not worth buying it. HK is called as “Food Paradise” and the restaurant is recommended by a lot of celebrities. Thus, I have a high expectation on the food. I really can’t understand why it can provide a bad quality goose like that. I won’t recommend it to my friends. Actually, the chefs should keep quality checking all the time, once you taste it, once you know what I’m talking about. Undoubtedly, good brand name can bring the restaurant lots of customers, at the same time, lots of customers will know the chefs do not make the food by heart.