天氣凍凍地.緊係搵下邊到有羊腩食.咁橋又係跑馬地.所以上街市睇睇.點知嫦記就有啦.好~.試下先.我地一行4個人.點左個羊腩.伙計又推介有特別燉湯.(有2種:杏汁無花果燉豬肺.和椰子燉竹絲雞).嗯~就每樣試一個.ok啊.豬肺湯杏汁味好甜.又足料.竹絲雞都好清.之後試個羊.有支竹.有蘿蔔.加上件件都係肉.問伙計八下.原來佢地用哂全羊腩.無手無腳.件件食得(成本都幾貴)味道都幾好食.可以再食多幾次.(比出面d羊只係幾件肉.加手手腳腳低食好多.)望下d海鮮.都幾多選擇.下次試下先...還有值得一試係個生炒羅米飯.無得彈.比外面d只係撈飯更好食.佢地真係炒的.加上炒出d腊味香出黎.未食都聞到香.下次訂位都要訂個生炒羅米飯先得...不過.上去街市要小心.晚飯時間有2間店開的.唔好攪錯去左隔離店.....係嫦記

My sense of anticipation turned into extreme disappointment this evening. It was not a feeling anyone wish to experience (too often) in life or for any encounters for that matter. Once can hope for the best or prepare of the worst. I know it is lame but so are many life lessons as well. Anyhow, on this Friday evening, a few of my friends and I decided to pay Happy Valley a visit. We picked the famous cooked food stalks at the top floor of the Wet Market building there. During the evening, the whole food court / stalk consists of only two restaurants and the only way to distinguish one restaurant from the other is by the color of the plastic table cover and the color of the tea pot.

As soon as we arrived on the top floor by lift, staff from both restaurants literally BLOCKED our way out from the life doors. Amid the yelling and confusion, we randomly picked one which turned out to be Sheung Kee Delicacy 嫦記.

(1) Shark Fin Chicken Soup
I remember reading an article several months ago by Angie Wong of TimeOut Hong Kong titled Under the table: Save the oceans, regarding shark fins and Chinese cuisine. It was quite an interesting read indeed. One of the famous items at this place is the shark fins soup with seemingly plenty of shark fins at a reasonable price. However, I am not an expert in shark fin and I really have no idea if those that were served tonight was of top quality. All I know is that I enjoyed the soup. There were plenty of ingredients in the pot including a large chuck of chicken and I really enjoyed it not really because of the fact that it was shark fin soup but because it was Chinese soup which I lack and heart.

(2) Steamed Pork Cake with Squid
The steamed pork patty was really disappointing. Not only was it dry, it was extremely firm! The diced squids were equally dry and tough with high elasticity similar to that of "thick rubber-band." The whole patty was stuck to the dish firmly, a sign that not enough oil, fat or greasy was used. This particular way of cooking was definitely not the traditional approach with the mixture of fatty pork as described by Jodi.

(3) Deep Fried Garlic Chicken 風沙雞
The diced garlic were under-fried, the pale brownish color was one of the indication. In my opinion, ut should be of dark brownish color with a crispy texture to it. However, the fried garlic were slightly soft and moist, not what I had in mind. The necessary flavors were there but that was not the only factor to make a good dish. The chicken was alright, no surprises there.

(4) Scramble Egg with Prawns
Back when I was less lazy, I would cook more often and this is one of my favorite dishes to cook. It is not an easy dish to master (especially at home) and I am still learning and experimenting with various methods best suited for "home cooking," which means with the use of electric stove and as little oil as possible. The scramble eggs were slightly overcooked and the prawns were frozen. It was alright I guess.

(5) Steamed Tofu
Presentation wise it was nice but the tofu used was the firm and rough type which I think was not the most suitable choice. I think the softer silken type would be better. Also, there was a slight sour taste to the tofu. Good that the flavors of the sauce did a good job in covering that short-fall but still a disappointing dish in my opinion.

I am thinking, maybe I should do a Sheung Kee Delicacy 嫦記 vs Gi Kee 銖記 standoff for my reviews? hummm ....

Likes

* homely atmosphere
* service very responsive

Dislikes

* Steam Pork Patty / Cake - too firm, too dry, squid too dry and tough!
* Under-fried diced garlic
* slight sour taste to the tofu

Avg Spending: HKD 100 - 200 per person

Original Blog with More Pictures: http://jason-bonvivant.blogspot.com/2009/10/sheung-kee-delicacy.html

一行五人，點了雞燉翅、BB骨、風沙雞、金沙椰菜花和蒜蓉粉絲蒸茄子。

魚翅正，我一向喜歡魚翅，有好多雞肉，翅就得小小。

BB骨好好食。

風沙雞皮脆但雞味不重，蒜味郤很濃。

金沙椰菜花很野味。

蒜蓉粉絲蒸茄子，茄子比較淡，但蒜蓉粉絲郤很好美。

衛生：佢地會有水比你洗洗D碗，唔放心大可自己冲冲D碗先！
環境：有心理準備，這裡的椅不大好坐。

睇左好多食評，決定試下嫦記

雞燉翅：沒有預期咁好味，味道不夠火喉，但翅都算多，價錢平
風沙雞：皮脆但雞沒有味，有點失望
大鱔煲：一上檯己經不夠熱，沒有煲仔熱辣辣既感覺
馬拉炒通菜：最好味係呢個，夠味夠獲氣

整體來說，普通的飯局，也許再來

Boxing day, 去完冬日美食嘉年華之後, 就去左跑馬地熟食中心既大排檔食飯, 朋友係常客, 佢話好食喎, 就去試下。

咁大個女都未試過去d熟食中心食野既, 環境比想像中乾淨, 同埋乾淨過真係響室外既大排檔喎! 3個人都咁為食, 叫左以下呢幾樣︰
1) 雞燉翅 - 叫左一盅試下, 其實一盅都夠我地分3碗。幾十蚊又真係有翅, 都算幾好! 雞係雞脾肉, 所以唔係太"鞋"。
2) 醬爆蝦丸 - 所謂醬爆, 係因為裡面有"芝士", 外面果層係蝦肉, 其實冇"醬爆"既感覺, 只係一咬落去有d半液體既野咁解。朋友覺得好似味道怪怪地, 其實係好似有d唔夾, 但係我又覺得ok。
3) 魚翅豆腐 - 其實唔記得呢個菜式既真正名稱, 我朋友話食過, 搵勻個menu都冇佢講既野, 問下店員先知, 原來真係有呢個菜, 不過menu印漏左...咁都得.. 而呢個豆腐其實係好似漢堡包咁, 不過呢個係漢堡豆腐, 入面包左d紅蘿蔔、冬菇等等, 最緊要係有一塊魚翅!! 共有6大件, $98。結論係下次唔會叫, 真係好大件, 但係味道好淡。
4) 風沙雞(半隻) - 所謂招牌菜之一, 但係我地一致覺得好普通, 冇雞味 (可能因為呢輪真係冇生雞啦), 就算係d調味都冇特別喎..
5) 瑤柱豆苗 - 好多瑤柱, 個汁有瑤柱既味, 起碼應該唔係汁有汁, 瑤柱還瑤柱, 仲係我最中意既豆苗, 好味!
另外我地叫左一碗白飯, 3支可樂, 可樂竟然係久違了的大支玻璃樽可樂, 正!

真係好飽, 因為每樣都好大碟!!
食物其實ok, 話哂都有好多明星黎過嘛~ 至於服務, 估唔到的好! 每次拎一碟餸黎, 大叔都會先講果碟係咩餸, 跟住會話「多謝哂!」... 咁既大排檔服務真係第一次見!

我地booked左六點半，基本上未有其他客人，所以可能因為可能咁關係，我覺得佢地既services唔錯，出又快，叫佢地D野盡量少油，佢地亦都冇問題。

雞燉翅 ： 訂的時候同左佢地講話唔要味精，結果都唔錯；分量亦唔少，兩個人分都夠，一個人食晒成盅反而太多，所以$68一盅都算幾抵。

蒜蓉粉絲蒸大蟶子：好大隻，亦都好新鮮，唔錯。

菠蘿咕嚕肉：細就細碟左D，但都幾好味~

風沙雞半隻：半隻都幾多，成一大碟，皮就好脆，但我就覺得D雞肉乾身左D

上湯浸雜菇&白菜仔：幾好，菜冇沙，又係大大碟

嚮銖記個食評提過, 朋友將有段時間出唔到來同小妹食飯, 所以今晚就來個瘋狂雙城(銖記+嫦記)飲食之夜. 狂叫狂試狂打包. 銖記麻麻, 依家講埋嫦記. 試左:

雞燉翅 - 多翅, 湯底鮮甜, $68, 超抵.
椒鹽瀨尿蝦 - 好肉鮮甜爽嫩, 超得.
魚湯浸大蜆 - 湯底幾鮮甜, 粉皮滑溜, 但主角蜆冇肉又韌, 唔掂.
黃金爆醬蝦丸 - 以為係金寶果隻內包蝦膏的, 典知原來係芝士, 而且d芝士唔夠溶又唔滑, 蝦膠又唔彈牙, 唔掂.
風沙雞 - 個樣好似好得, 但一d都唔好食, 略鞋又冇味, 唔掂.

都係果句, 食物普通, 價錢又唔算平, 試過就算.

食左
1. 4-6人份既雞煲翅
5個人飲每人有2-3小碗,雞煲到好lam,d湯好有雞味(or雞粉味?)
2. 鱔球
好似有d蝦膠響入面,不過不失
3. 風沙雞
皮唔夠脆,一般貨色
4. 腐乳炒通菜
好乾,而且唔夠腐乳味
5. 大良炒鮮奶
難食,完全冇味

Heard a lot about this place and finally got a chance to check it out yesterday, but what a disappointment! NOTHING SPECIAL! The best dish is the steam fish, very fresh and well cooked. The rest are just usual stuffs, in which I don't think it worth traveling all the way to Happy Valley for.

一行十三人山長水遠咁黎．．．

菜膽＆雞湯翅：＄６８一盅，雖然話係一人份量，但其實兩個人ｓｈａｒｅ都夠，味道都唔錯，翅係普通散翅，當然咁既＄要求唔可以太高啦

豉椒炒蟶子：幾大隻，尚算新鮮，唔錯

風沙雞：招牌菜，但令人失望，ｄ雞肉係幾滑，但係ｄ蒜蓉炸到過晒火，苦到根本食唔到，扣晒分

明太子釀雞翼：雞翼裡面釀左ｄ蝦膠黎炸，幾香口

煱貼小棠菜：又係炸的，喜歡香口菜的人都應該幾啱食

黃金蝦：ｄ蝦幾新鮮，炒得鹹香，送酒唔錯

炒鮮奶：炒得幾滑，算係幾夠工夫

蝦仁帶子炒蛋：蝦仁帶子份量唔太多，而且幾鹹

炒牛河：普通，可以不試

總括黎講鍾意食香口野既人呢度都唔錯，而且一人百幾蚊都幾抵食，係隻風沙雞令人失望左ｄ

有人要送人回香港
有人怕狗怕得要命
種種因素加起來
結果沒有在南丫島吃過海鮮就回來了
於是一上船就打電話訂了檯
再留了雞和翅
到了碼頭
待人家辦妥正經事後便飛的過來

星期天晚上人多得不得了
五個人要擠在電梯口旁的位置
附送不斷的現場爭客表演
吵上加吵

雞鮑翅
以清湯翅來說做得很好
特別是很足料
雞和翅都是大片大片的
翅和翅湯都自然地索滿鮮雞和配料的味道
當然
對大自然好一點
如無必要的話魚翅還是少吃為妙
吃過一次好吃的之後就不要主動再吃了

風沙雞
厚厚的炸蒜蓉蓋著脆皮的炸子雞
口氣會很大
但再加上濃濃的南乳醬(?)
通通都與很有雞味的雞十分匹配

炒鮮奶有點兒像賽螃蟹
可惜實在太甜
不好拌飯
應該列為甜品會較好

黃金蝦的蛋漿沒有東寶豐富
蛋香和油香稍欠
但當然是健康點
比較適合一家大小(如有的話)

豆苗也算翠綠鮮甜

整體而言
只論吃是東寶好些
要服務賓至如歸我就選尖咀妹記
但朋友相聚的話這兒氣氛相對較好
價格也合理

好吃固之然是錦上添花
不過重申一次
就是好朋友才可熟不拘禮地吃大排檔
相聚一刻的感覺才是實際

星期四帶了一位食家去嫦記品嘗，他們喜歡熱鬧，跑馬地熟食中心真是理想地方，我們預先訂好位，到了之後，嫦記跟珠記兩方整晚都在上演搶客記，真不能相信他們加枱的技巧，已經是滿座，還可以加到枱。

我們叫了紅燒鮑翅－濃湯而翅比較細，炒蜆－大只OK，砵酒蠔-沒有彭慶記的好味但也不錯，風沙雞－非常好味半只都好大，避風塘辣蟹excellent肉質非常新鮮，我們叫了膏蟹，十分多膏。加埋菜和一枝啤酒，三人埋單只是800多元，十分抵！

下次要試吓一樣多人的珠記比較一下。

約左好耐啦...琴日終於去左嫦記食飯啦, 我地6個人叫左8樣野, 有魚湯浸大蜆啦, 翅啦, 雜菇扒豆苗啦, 芝士蝦丸啦, 風沙鷄啦, 黃金蝦啦, 一品鍋啦, 雞腳啦....不過我地食得晒wo...因為好食lor...d野食全部都係水準之上, 尤其係個魚湯蜆, d湯真係好好飲好甜~~除左食物, 呢到有別於一般大排當, 因為出奇地乾淨...仲有, 呢到d service都幾好呀, 又有禮貌, 唔該前唔該後, 又成日講多謝, 真係俾錢都俾得開心d~~我地叫左甘多野食都係1070, 都幾抵食呀,下次一定再黎~

跑馬地人稱明星餐廳之一...不過隔離比這間較出名,可惜上次太多人,所以唯有試一試這間.點了風沙雞(好滑,好入味,好味過炸子雞),砵酒焗蠔(大大o舊肉,d汁滲晒入蠔),酒煮花螺(d肉好硬..唔知係咪over左...)

本人昨晚1行8人訂左朱記，因為家人不熟就被帶到嫦記坐位，嫦記問我們點了什麼，就回答，點了翅，子母蝦和雞。但嫦記肥仔伙記話我們沒有單，話立刻幫我們做。其實嫦記那有子母蝦，嫦記肥仔伙記聽完應該知道我們坐錯位。直至，朱記打電來問，我們才醒覺。我們太笨了，所以上天就罰我們食了A貨的子母蝦，非原盅燉的翅。發覺嫦記真的沒辦法和朱記比。倆會事。

嫦記自己反醒點解生意差人把啦，用晒這些低庄手法，以後BACKLIST。

系啊，嫦紀肥仔伙記你那名片掉了在台底你自己執返啦。