10
6
7
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食評 (24)
經友人介紹九龍城有家潮州菜不錯，一於去試下！一入到餐館環境不錯，服務不錯，最特別是全部職員是以潮語溝通，好似去左潮州咁好好😄！鹵水鵝片及鵝腸肥瘦適中，可惜鹵水汁吾夠入味😓，梅羔醬燒鱔球十分出色，肉質彈牙爽口，梅醬味十分入味，金栗煮大芥菜還可以金栗凊甜但芥菜有D苦，個人吾太喜歡
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訂了晚上6點45分的台，跟友人來試試九龍城這間潮洲食館。一向幫襯環境較差的潮洲食館，跟這品潮軒相比，這裡簡直像皇宮。潮洲食物給我感覺是較直率，不收篇幅，比較適合到大排檔或街邊後巷品嚐，故此一進門我便感到一陣不自然。一坐下待應便端上功夫茶，清清喉嚨解暑也不錯。餐牌上選擇挺多，也有不少是傳統菜色，我們一行6人最後共點了8個菜。鹵水鵝片個人認為完美的鵝片脂肪對肉的比例是3比7。此店鹵水鵝片脂肪比例較少只有1比9，脂肪亦不夠油香。鵝肉肉質較乾，入口即覺鞋口。對比太子”陵發” 的鵝片，我認為此處略欠一班。鹵水掌翼掌翼不太入味，鵝肉太乾身，沒有油香。反而顫底的鹵水豆腐質感稔滑，鹵水香味四溢，沾上潮式辣椒油後味道不錯。梅羔醬燒鱔球新鮮鱔球沾粉漿炸起混合梅羔醬炒香，肉質爽口彈牙，肥美油香。外層脆口，梅羔醬酸甜配合得宜，聞起更有陣陣梅香，不喜歡吃酸的我也食不停口，可試。菊花石榴雞潮式傳統手功菜，雞肉及配菜炒丁入饌，釀入蛋白皮蒸上。欣賞師傅巧手，但味道較清淡，重口味的我不太喜愛。金不換炒簿殼潮洲人稱簿殼，寧波人稱海瓜子。體型小，簿殼，卻有鮮味。簿殼產於鹹淡水交界的水邊，每年夏天オ收成。不時不吃，當然要試試。原來簿殼性寒，故此需用辣椒，花椒，蒜頭還有金不換等香料齊炒。簿殼莣味，一瓷羹十數隻入口，再慢慢吐出小小簿殼，風味十足，可試。炸豬大腸豬大腸炸好開邊成十數片，入口不太油膩，也沒有內臟騷味，配搭啤酒挺好。還有香煎蠔仔烙沒有拍照，蠔烙是煎不是炸，蠔仔飽滿充足，不錯。二男四女也不夠食。最後再點了鹵水鵝腸拼鵝肝感覺上此處鹵水食物味道一般。此鵝腸沒有一點油脂，一味只是爽，而鵝肝也不嫩反起沙，感覺放上好久，我不喜歡。食館總結比平均差，而比這裡好的潮洲食館太多了。此處雖有幾道菜式味道一流，但既然來到美食總匯九龍城，相信比這裡更好的選擇也有很多罷。如非巧合，相信我也不會再來了，就此再見。
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睇見好多人話品潮軒唔掂，的確係好事！因為唔使無位食飯！團年飯前一日，我叫朋友幫我訂了一隻豆醬雞，據講要用四小時慢火煮，令到啲豆醬入味，雞肉嫩滑。當晚我好多朋友都係第一次去，佢哋全部人都話隻雞好食，而排骨配料亦好入味。其實當晚係食蠔仔卷前菜，外面皮脆，裏面充滿肉汁，味道絕對不咸，有蠔肉既腥鮮味，正！鹵水鵝腸，掌翼同鵝肝，鵝腸肥美，掌翼好入味同淋，鵝肝非常嫩滑，老實講鵝肝好唔好，真係要同老闆溝通，佢話好唔通俾啲垃圾你食咩？！我哋之後再番飛「鹵水鵝肝，一樣咁掂！灌槳，我哋叫咗蘿蔔同芋頭，好清楚食到蘿蔔絲同肉，芋頭夠粉同香。蠔仔烙用汕頭既蠔。整體果晚大家都食得好開心，八個人都係每人二百幾。其實間鋪真係一啲都唔好食，大家千祈唔好幫襯！
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The English name for this is actually BAN CHU HIN RESTAURANT as printed in the visa chit I signed. We just shifted into the Prince Ritz along the Lung Kong Road and after the shifting, my wife and I decided to try this restaurant for lunch. Being from Bangkok and Singapore with lots of Chiu Chow or rather Teochew food, we really craved for the same food here in Hong Kong. We ordered the following ig stomach soup - HKD$88We had been craving for this authentic Teochew/Fukien dish for a long time. This dish came fully hot but not as specy as some versions. We love the aroma. The soup was clear and the pig stomach pieces were throughly cleaned for consumption. Good work. the taste was good, slaty and packs a 'punch' into our stomachs. overall very good and traditional.Pomfret fish porridge: - HKD$58This dish was heavenly. Like Teochew porridge in Bangkok ( called Kao Thom), the fish slices were soft but crunchy and there were many slices for a HKD$58 bowl. The porridge was soupy and the taste of the soup was well balanced with flavours of the fish and the dried fish that came with it. very aromatic and tasty. We shared this and had slightly more than 2 small bowls each Dried / Salty Turnip with mince pork - HKD$48This was one of my favourite traditional childhood dish. Back in Singapore, it goes best with porridge. The texture of the dish was a blend of salty turnip but sweet because of the fried tofu and the minced pork mixed and fried together. For this dish, this restaurant does it with some gravy and moist and thus not as dry as some versions I had tasted. It was another lovely dish ...The serving was small but enough to satisfy us.Braised Goose fillet with Tofu - HKD$98This is a 'must try' at all chiu chow/ Teochew eatery to decide whether it is really authentic Chiu chow / Teochew. the goose here was rather dry for my liking. nonetheless it was acceptably sweet and tasty. The tofu was of a better texture and lovely braised. Enough gravy for the dish to pass our palate. The overall lunch experience was good and the food was lovely. Damage was HKD$354 with the tea and service charges.We will return...
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我們是此店舊常客，但最近兩三年，店舖的生意好咗，品質保持尚好，價錢頗合理。:三人叫了碟鹵水掌翼，好味道，尤其是豆腐，好滑 豉油皇煎䱽魚片~正雙面黃~有水 明爐烏頭~ok黑椒咸菜豬肚湯~直得推薦反沙糊~直得一試潮州炒河~可口
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