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HomeRestaurantHong KongLei Yue MunKam Lung Seafood Restaurant豉椒炒蟶子
Kam Lung Seafood Restaurant

Kam Lung Seafood Restaurant

金龍海鮮酒家
lei-yue-mun |$201-400 |guangdong /seafood /dim-sum /Seafood Restaurant
Kam Lung Seafood Restaurant
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Review (26)
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豉椒炒蟶子

3 Recommended
母親節開心愉快滿足!在龍翔揀完鯉魚門海鮮,到推薦的「金龍」(以往去開「海景」的服務認真麻麻);味道可以,豉椒較一般,豉油王爸爸喜歡,蒜蓉粉絲真的比較好,椒鹽也很不錯,刺身們切得好,環境、服務也很令人稱心滿意~

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edyeah
理魚們
edyeah
Level 2
2014-02-11
3K views
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鯉魚門出名食海鮮,廿多歲仔也只因舊東主慶功才能多試幾次,作為一名港人,絕對要多多支持本土的漁港風情。鯉魚門劏人傳聞聽得多,怕自己也身受其害。今次有幸獲女友家人邀請,極好海鮮的我對此萬分感激!免除充當「水魚」的份兒。餐廳酒家多是作料頭廚煮與奉茶侍菜,村料則在外端的海鮮檔購入。區內一間酒家附近就有多間檔口,好比八陣圖。依女友家人經驗,還是買熟一兩檔,找一間可靠的酒家最為穩當;當中少不免要交些許學費吧…幸好龍華海鮮檔和金龍海鮮酒家與他們熟悉,屬老顧客。龍華就在金龍的外頭,一個個透明玻璃崗內的生猛海鮮,像向我們揮手道出歡迎光臨般—鯉魚門簡直是海鮮版果欄。揀選過程有專人拍導是晚靚貨,另有歡樂叔叔表演雞泡魚充氣、龍躉兇狠食蝦。搞掂就回食店傾計等食!油鹽水浸瀨尿蝦第一味,清清哋。我未曾見過長過手板既瀨尿蝦。先幫佢跳一大輪舞,再中間剪開,一大條肉就咁呈現眼前,方便!痛快!肉質因新鮮而爽口,味道鮮甜。豉椒炒蟶子蟶子是本人大愛-「可惜不是蒸,走進我的口」。炒得有點老,而蟶子掛上的汁也不上味,有點汁肉分離。蒜蓉粉絲蒸扇貝嗰頭話無蒸,呢頭就有帶子食。黃金組合,無得傾;這道菜最經典是由帶子、粉絲、蒜粒的三重口感,加上蒜味帶出扇貝的鮮味。酒家去除生殖腺與消化腺,剩下橙橙的裙邊與肉,新鮮得能輕易推甩柱頭。果皮蒸鮮鮑果皮比蒜粉絲輕口一點,沒大條大粒而阻礙鮑魚的嚼勁,散發出陣陣果皮香。原隻鮑魚蒸,肝也在內,有人不喜歡吃下,而我卻好此道(食物中毒也會由此起,各位自行考慮食用與否),清而甘香。龍蝦伊麵得罪講句,識食既一定唔會要芝士。主要是龍蝦的新鮮與否,十分重要;新鮮的話,如何整也可,否則就要芝士作惹味蓋味之用。伊麵只是一般般,反而龍蝦大大件,很爽,很搶味。牡丹蝦刺身一隻隻剛還在水中的蝦,轉眼間已端在碟上作刺身。新鮮,但殘忍呢……蝦在吃的過程中也不乏彈來彈去,掙扎逃脫的鏡頭;只能當作他們的反射神經吧。蝦的尺寸很大,而且鮮甜。油鹽焗厴仔蟹龍蝦過後,用蝦刺身清清喉,就到了壓軸的蟹。厴,坊間稱為「奄」,意思為蟹腹上的薄殼。蟹不會太大隻,有名你叫「仔」。厴仔蟹又名處女蟹,是未成年的雌蟹,交配後才會成為膏蟹。一隻隻光亮蟹殼,開邊內的黃色蟹膏,再有撲鼻的油鹽香氣。就算燙手,一拎起也不甘放下:肉夠鮮,身夠乾。最正斗的是撞正重皮蟹;重皮意指蟹換殼期間外有一層硬殼,而內裏正生長出一層軟殼準備替換。吃起上來,第一層具軟殼蟹般的口感,第二層蟹膏滑溜,第三層清新蟹肉,具多重滋味。生果糕點吃罷大魚大肉,另一令人口水長流的環節隨之出現-芒果木瓜。芒果格切,木瓜挖核半個,令人倍添滿足,要注意木瓜芒果也濕毒,要多加注意此餐的副作用。配上桂花糕,可是果甜大過天,桂花不言香。海鮮不時不鮮不食,鯉魚門一門幾十傑,間間也有不少熟客群,想吃海鮮的記緊mark實一兩間,避免收到如政府手機上網費廣告中的震撼帳單。要吃鯉魚,不一定要到鯉魚門,但吃海鮮,鯉魚門值得推介。食物不在話下,交通比流浮山、西貢方便。…Read More
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Recommended Dishes
油鹽水浸瀨尿蝦
蒜蓉粉絲蒸扇貝
果皮蒸鮮鮑
油鹽焗厴仔蟹
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