Siu Lam Kung Restaurant (Closed)

上環小杬公做到星期日，有人話佢裝修，有人話佢唔做；但相信廚工味道同九龍店會有分別！於是就要來，必試手抓豬新鮮熱辣夠大件，每檯每人均手執一件啖啖肉，同企鵝雞，皮脆肉嫩，不怕的皮才是精髓~鮮製蜆芥鯪魚球，又係熱辣辣，鯪魚肉塞滿小球內，配上蜆芥，滋味無窮~最重要係蓮茸西米焗布甸，爽滑香甜，令人回味，無得輸！今晚唯一輸的啫啫芥蘭煲，份量之小，幾好味都假！…Read More

這晚到來這店食飯，原因是受同事所託，因有贊助商宴請食大閘蟹，故要找一家信得過又好食的飯店代蒸大閘蟹，由於穩陣起見，就來這店找老友杜小姐幫忙，寫的菜大部份都是以前食過、有信心的菜式， 因而原本也不打算再寫以免重覆，可是當我食到這味原條立魚炒球時，不免驚嘆師傅的功夫，更特別為這道菜寫了這篇食評。這菜在菜單上看，初時誤以為是魚，但搞清楚了是一條直立的石斑魚，師傅將石斑起肉炒球，餘下的魚頭連身主骨及至魚尾上粉炸，初時食這菜時，還以為只食炒球，因石斑炒球入口肉嫩滑，味鮮甜，已是一道上等佳餚，當我們食至差不多時，待應將炸好立直的魚身收起，說會剪開供品嚐佐酒時，已感到應該是另一風味，結果這魚骨帶有餘下的魚肉，經師傅炸好後，再剪細佐酒，入口香脆，肉嫩香甜，成了另一獨特風味，真正做到兩個完全不同風格的一魚兩吃。另外這晚初嚐此店的臘味飯，臘味也不錯，潤臘非常香，臘鴨不過肥也不太咸非常惹味，飯也㷛得粒粒蝦仔米，非常綿軟，真一流，結果同事們都一致讚賞，我也幸好不負所托，否則真不知如何面對各同事的信任了。…Read More

今日我地一行11人星期五放工後去左上環食呢間餐廳，一去到話冇我地的BOOKING!! 一早打過來BOOK, 仲要訂左一D野食喎! 好彩我地都叫去得早 (7:00), 都仲安排得到位.... 我地坐低後叫左一個夠6人食的4人餐，另外仲要左一隻手抓豬同另加幾個小菜同西米布甸，11人（2男9女）來說應該努力的話都食得哂呢間野係行會員制，但不是會員都可以食，只係行會員制就有一些不公平事出現一早（7：00）落左order 要2份燉湯（一份約6-7碗，我地11個人，個短髮女侍應話唔夠分，要2份先夠），咁好喇，湯可以飲多少少的，所以加多一份$188的燉湯（已落單，中間都confirm過幾次有湯的）！如是者到7：30我地人齊可上，個女侍應走來話冇左一份，提議我轉個餐的燉湯做2份（共約12-14碗）$88一份的例湯， 再另外要一份$188的燉湯！ 先唔講佢係唔係俾左份湯俾其他客，但，佢真係揾我笨喎，咁即係要我用$88x2 的價值的湯代替個$188的燉湯？仲要一共有近20碗湯！好彩我冇上當， 我話唔要，我只要個餐本來的湯！ 佢又係咁話我地唔夠飲，係要逼我用佢個建議... 結果我地唔要個另加的湯，佢又話落左單唔cancel得，只可改其他野！結果改左要一個$88的例湯 唉，漏單同逼我地食快d(未得哂已經話要收走)同部份食物唔熱(如馬拉糕)的事都唔想再提了食物方面質素是OK的, 雖然是比上幾次去食的退步了, 但還是不錯的, 由於一開始就俾人影響左心情, 都冇咩影相, 只係有一些在被不公平對待之前影的相我地叫左呢個餐, 個燉湯係值$188的, 係幾抵食的; 另外仲要左出名的手抓豬, 就係下面2張相的:  另外, 呢隻係出名的企鵝雞, 其實同炸子雞差不多, 不過比較滑~ 幾好味呢~ …Read More

和老爸、細妹食晚飯，早幾日和老爸食完西式，今晚就揀選一間中式飯店，常來這店飲茶食晏，亦食過幾次晚飯，是有信心的一間，訂了位準時六點半到達。去到已有幾檯客，不想食完太夜，坐低就立即點菜，細妹喜歡柚皮，店方送了隻企鵝雞，老友主任推薦了炸鯪魚球拼藕餅，太太要飲湯，就要了一個西洋菜燉魚湯，再加一個魚湯浸豆苗，四餸一湯。西洋菜燉魚湯，今晚這湯有點失準，湯夠濃，入口夠味夠鮮，但非常可惜的是條魚無用魚袋，湯渣內的西洋菜有魚骨，食時要非常小心，也不能多食，最終每人飲完兩碗湯後，大半碟西洋菜就此報銷。企鵝雞，招牌菜，當然無失準，雞肉嫩滑，入口有雞味，皮夠脆，基本上雞皮無油，連細妹都讚。蝦子柚皮，早前都試過，所以我對這店的柚皮有信心，一夠厚，二夠淋，三無苦瀝味，再加上廚師用的蠔皇茨汁調得好，入口清甜甘香又夠味，送飯絕對一流，所以要了兩碗白飯四人分。炸鯪魚球拼釀藕餅，炸鯪魚球大到成個乒乓球咁大，放耐咗都無縮細，證明真材實料，入口彈牙，魚肉甘香；釀藕餅也煎得甘香，最令人意外的竟是藕餅在煎後竟食落如此爽甜。魚湯浸豆苗，原本是一個簡單沒什麼特別的菜，豆苗有揀好，都夠嫩，特別的是外間大多數的『魚湯』都是用味開出來，但今晚的魚湯食落很有魚味，鮮甜味美，忍不住都飲了一碗。食完四餸一湯加每人半碗白飯都已經好飽，但細妹和太太都要食甜品，再後加咗一個這店出名的馬拉糕作為今晚晚飯的完美終結，馬拉糕用小籠蒸起，原籠上，味不太甜，勝在清淡夠熱即蒸即食，鬆軟綿的口感，在別處是較難食得到的。…Read More

上環干諾道中133號誠信大廈1樓先來個靚湯喝喝,湯甜得像花膠湯到看了湯渣, 先知是雞腳及豬肉為何湯是奶白的呢?? 好似是要預訂的足料好飲呀~~手撕乳豬, 每人一對膠手套為的就是要英雄的豪邁用手抓來吃的一道菜, 這是要預早訂的戴著手套吃, 名字叫手撕, 其實上台時已切好一件件了不用沾任何的醬料, 原汁原味的呈獻皮燒得很鬆化也不肥膩豉油皇煎大蝦$55 一隻的蝦~極品來啦每一隻也有手掌大, 已是很少見也不易買到蝦頭帶有蝦膏也很入味連蝦殼的汁也不要浪費,好味到要啜手指把白鬍子伯伯的炸雞口號來形容很貼切雖然$55一隻, 但吃過方知物有所值不吃可是會後悔的不想同事上鏡, 所以相片經過處理一柱擎天把企鵝雞插起企鵝雞也是名物之一, 雞皮上掃了一層檸檬汁吃入口酸酸的, 只是味道一般但上桌時的哄動, 也是可以一試的蝦醬芥菜, 又是有表演看的一味菜侍應會在面前即炒, 芥菜爽口但蝦醬略鹹炸鯪魚球金黃大顆好鮮,味道適中一點雄雄烈火在燒(只是GIMMICK )錫紙包住的是甜甜的醬骨熱力令到醬骨帶有一股蕉香西米布丁,沒有太甜加有滑又富奶香的奶皇~總結:一向以為中菜都是很傳統的但店家把其他原素加入, 增加了GIMMICK也吸引到年青的客人層面光顧手撕乳豬是推薦之菜色之…Read More

Went to Siu Lam Kun on Aug 23. I have booked a table for 6 4 days ago. They asked me on the phone if I want to reserve their roasted pig but I did not since I was not sure what my friends wanted to eat.When I got there, the female manager took me to a very dark corner table with a moving fan on the floor next to it (probably the worse table in the restuarant.) I asked her if the other empty table are available. She said those tables were reserved for people who had reserved dishes already. I was very annoyed with the table and talked/shouted to the other male manager talking him this is very birthday dinner and I am very upset they gave me this table. He shouted to the female manager telling her to give me a better table since I told him it was my birthday dinner. Probably over half of the restaurant heard our conversation since they all looked at us.Actually it was my 4th time having dinner there within 5 months. Everytime they gave us very bad table if it's on weekend even if the restuarant is not full since we usually do not reserve their roasted pig beforehand.This time we ordered:-Half roasted pig - Very crispy but since they have to wait for someone to cut it with scissor, the pig is cold.Sour Shirmp ball - Shrimp is ok. Again the food is cold.2 fried vege - ok. Nothing special. Portion is very small.Regular soup (vege with pork) - good. Their special soup must be reserved beforehand. Since we did not, we could only order regular soup.Deep fried minced fish and vege - Good but also cold.Actually, their dim sum for lunch is better than their dinner. Have dim sum there at least 10 times.I highly recommed their roasted pork bun, steamed cake, pudding, dumpling with soup, steamed fish head. Their standard is very high. Very full during weekday. Better to go on weekend.Frankly speakly, their food is better than a lot of restaurant on average. But their service is really bad. They seemed to prefer customer to order in advance on the phone and not order at the restuarant. The female manager gaive you black face if you think a little longer or she keeps pushing you to order their specialty.With this kind of service, I doubt if I will visit them for dinner again.I have joined their membership for HKD 30 before. For ever HKD 100 spend, they gave you a chop on a card. I got the feeling they are very reluntant to let one redeem the free dishes. The free dishes are not always available and one cannot reserve. They always refer to the saying on the card 'Final decision up to the restuarant.' They do not let you redeem week before Mother's day, Mid autumn festival etc. …Read More

來「小杬公菜館」，必吃企鵝雞，好皮脆肉滑，只賣$168，侍應大哥會剪好一件件上桌 手抓乳豬件也是另一好吃之物，幾個月大就俾人拎去燒，皮脆肉滑啫啫芥蘭加蝦醬生啫，香噴噴熱辣咁原鍋上碟 家鄉煎藕餅，切成片後釀入鯪魚肉煎香，又彈牙又爽口，大家食過都讚好。最後來個「七味茄子」同「瑤柱蛋白炒飯」也夠香口 …Read More

食到"單尾"了。鮑汁伊麵，其實食到伊麵大家都已飽了九成，但生日食壽麵是一個意頭，卻估不到這伊麵炆得非常入味而又不會將麵炆到過火太淋，有噬口兼夠味，令我忍不著去添食，正。壽包，蓮蓉加小小咸蛋黃做成，不太甜，熱呼呼上檯，入口鬆軟甜滑俱傋，別說送的東西一定沒好東西。紅豆沙，豆未夠淋爛，但用上高級數的果皮，所以具果皮的香味，甜度也不過份，就是欠未夠"沙"。整個餐份量真不少，結果為免浪費，打包了四盒。…Read More

老婆大姊生日，大家想食翻一些懷舊菜所以都係揀選了這店，不想到時再諗食乜，人多意見多，所以選擇了全包讌後改一兩項，主任杜小姐協助改妥外亦非常識做，知有人生日還加送壽包。全晚菜色水準都算不錯，十二人份量還真是超水準，菜式如下：～手抓乳豬，上次試半隻今次是全隻，整新鮮剛剛燒好，入口皮脆肉嫩，上檯時香氣撲鼻，不愧為招牌菜。海底椰燉竹絲雞，燉湯火候十足，清淡中卻帶有濃郁的椰香和烏鷄的鮮甜，美味無比。翡翠花姿蝦球，蝦球非常新鮮，入口彈牙，魷魚也很爽口，西芹揀得很嫩，完全無渣無絲。香煎蓮藕餅，用魚蓉釀於蓮藕上再煎，特色同時有心思，亦凸顯了廚師的功夫，魚蓉軟滑，蓮藕爽口，煎香入口爽軟合適。噴火燒汁珍菌，上檯時在錫紙面外點蓮火焰，比較賣弄花巧的一個菜式，但內裏的菇菌絕不馬虎，用燒汁炆過的菇菌，軟淋入味之餘也有點噬口，味濃之餘亦不蓋過菇的香味。古法釀鯪魚，這味菜在原單上是清蒸斑，但上次試過這店的釀鯪魚覺得不錯，同時有家人不喜歡食鮮魚，原因是怕腥味，故作出改動；太座原本話似乎釀鯪魚相對石班便宜，但我覺得蒸條魚在任何一間菜館都有，但釀鯪魚要找到已不易，做得好的就更難；這店的古法釀鯪魚做得絕對合格，上檯見魚身豐滿，香味四溢，入口彈牙，魚蓉很膠，魚身表面甘香還帶一點脆，汁醬味濃，極具懷舊風味。銀杏鮮竹時疏，魚湯有色但味還是不足，今次的菜不老，比上次好，鮮支竹也香淋，勉強可接受。金牌企鵝雞，說是招牌菜，多少也是花巧菜，雞味不濃但入口尚算皮脆肉嫩，可接受。單尾甜品又如何，請看下集大結局！…Read More

家人一致通過端午節這餐一併慶祝父親節，所以跟著老爸意思，找了這家有懷舊菜食的店試試。 訂了六點，去到未見其他檯有客，訂位時已留了椰子燉烏雞，懷舊釀鯪魚，八寶釀全鴿和手抓豬，坐下後再加了兩個餸，分別是魚湯浸菜苗和細妹喜好的懷舊菜蝦子柚皮，而太座未食正餐已吵著要食甜品，後來叫了太座要求的原籠馬拉糕和細妹要求的焗西米布甸。職員安排上菜的次序值得一讚，先上湯，再上豬，到食完豬才上其他餸，不像有些食店廚房喜歡煮邊樣先就上邊樣先，可能食到尾才飲湯。先上的是椰子燉烏雞，湯色清淡但入口卻有濃郁的椰香和烏鷄的甜，湯料不少，嚐過雞腳，肯定火候十足。再來的半隻手抓豬，肯定是新鮮剛剛燒好，入口皮脆肉嫩之餘還差點燙到了嘴，不點醬也夠味，點沙糖也另有一番口味。八寶釀全鴿，用薏米、蓮子等釀入鴿內，鴿肉尚算嫩滑，或許是用薏米的關係，好像口感略嫌不足，釀料太散。釀鯪魚則相對做得好很多，魚身豐滿，鯪魚肉很膠，入口彈牙，魚皮甘香還帶一點脆，加香汁醬，入口非常有懷舊風味。魚湯浸菜苗，是全晚做得最不理想的菜，魚湯有色但味不足，菜苗就太老，食得到菜苗不是浸熟而是灼熟，魚湯的濃度還差一大距離，真有待改善。蝦子柚皮，懷舊功夫菜，柚皮處理得很好，柚皮豐厚，入口無苦瀝味之餘，還很淋，吸收了師傅做的蝦子汁醬，入口清、甜、香、淋兼傋，—流。馬拉糕，原籠蒸出，鬆、軟、棉，入口不覺太甜，粉發得恰到好處，不會黏喉但也可有噬口感。焗西米布甸，焗得略帶—點焦更顯出香濃，入口幼滑，喜歡懷舊中式甜品的人，一定喜歡這甜品。其實今次都有影相，但自從轉了新版面後就上載不到相片相了！…Read More

當在下在華煇吃過雞批和蘋果批，已經是下午兩時多，來到廣福道，恰巧遇上了天后誕巡遊，來往廣福道都封了路，於是在下也拍照拍個不停，之後便打道回俯。回家不久後，便相約家人出外晚膳，原定在葵芳開餐，但卻更改用膳地方，到上環的小杬公開飯。還記得在二月份的大年初七在這裡做慶生飯，今天卻是家庭樂晚飯。侍者先奉上一壼壽眉和清水，咱們一邊喝茶和一邊等家姊到來，也乘機看看餐牌有甚麼可以吃的。由於家姊還未到，先品嚐一下七味茄子。這茄子經過油炸，十分香口，而是已經有調味，故此不不用蘸上任何調味。吃下時香口得來卻又內裡軟塾，亦感到茄子原有的味道。黃金脆豆腐也是炸物，外層炸得鬆脆和香口，豆腐內裡卻幼滑得很，猶如在吃著豆腐花似的，蘸上醬汁，味覺上多了一層酸甜味道，增添不少口感。蒜茸扇貝是採用了日本扇貝，看起來份量也十足，足足有碟子的大小，而且粉絲已經鋪了整隻扇貝，扇貝亦多肉而有厚度，吃下時不單有濃郁的蒜茸味道，而且還有扇貝的鮮甜，肉質肥美。例湯是合掌瓜烋瘦肉，味道也頗濃郁而沒有味精，豬肉也烋得媭腍。由於這湯並無味精，猶如在家喝一個家常湯一樣。由於咱們只有四個人，所以乳豬只有半隻，不過份量已經很足夠了。乳豬是即場燒烤，所以要等上十五分鐘。吃下時，皮很脆，肉質鬆化，近豬頭部分較為肥胖，所以有點肥膩感覺，但下半身卻較瘦。上湯浸莧菜是咱們一家人經常吃的一道菜式，貪其不會太過肥膩。莧菜味道中，不會太淡怠太鹹。初時在下不知道一品烋內的菜式是甚麼，後來＊一看就是以蝦球，班腩，冬菇，帶子，魷魚，西蘭花及螺肉為主的海鮮一品煲。魷魚不韧且很腍，蝦球亦見爽脆和脆口，班腩的炸粉不多，而且魚肉也很滑溜，帶子和其他配料也很夠味。後來家妹說很久沒有吃柚子皮，因此追加柚子扣鵝掌汁。柚子皮燜得很腍，也很夠味，完全吃不到柚子皮的苦澀味道。在下以往也很少吃柚子，全因為是苦澀味太濃，但今次卻沒有這種味道，反而吸收了鵝掌的芡汁。今次沒有點選企鵝雞，全因為肉類多了一點，而且只有四人，這餐已經是很豐富了。…Read More

小杬公生日飯下集終於出場了，讓在下繼續分享是次生日飯吧！吃過之前的兩道魚和乳豬，便需要菜中和一下。首先吃的，是腐乳生菜。其賣相實在是不好看的，但是這道以腐乳來造的生菜，也頗爽口，做得恰當也沒渣，腐乳的比例略為多了一點，不過味道不錯。吃過生菜，也來個魚吧，不過這是焗魚腸呢！這魚腸雖然沒有過份的調味，在下依然吃到有點魚腥味道，不知道是否不新鮮才會有這種的腥味吧。然而在下對於魚腸，一來就怕它的腥味，二來魚腸從來不是在下的一杯茶，所以在下甚少會吃魚腸，但是今次卻想試試它的味道，可是卻中了伏。以下一道又是魚，在下正想這是應該是鱔魚。這魚做不錯，沒有腥味而且都幾滑，與之前的西蘭花班腩也是同樣的滑。這魚沒有骨在內，甚至連小的骨也沒有。在下正在想，家姊是否點算小杬公的企鵝雞？最後還是可以吃到的。當侍者準備把雞斬件時，幸好在下及時把企鵝雞拍照。其實這企鵝雞（或有人說：楝篤雞），與炸子雞沒有兩樣，只是噱頭而言。斬件後的企鵝雞上卓後，在下吃了一件也頗覺得雞幾嫩滑，沒有嚡口皮也炸得頗脆，唯獨欠缺雞味。然後再來上湯浸豆苗。這豆苗上也有幾個磨菇作為裝飾。當上湯浸著豆苗，豆曲也頗具深綠，而且幾嫩及湯也很甜，在下連湯都喝了呢！吃過豆苗後也輪到了新年必備的菜式－發財好市。這發財好市除了有發菜和蠔豉外，還有瑤柱和蒜頭。倘若有厚肉冬菇的話，那麼就更加好味。這道菜弄得也不太鹹，味道適中。最後一道菜便是大蝦伊麵。在下也許吃不到芝士味道，不過醬汁他十分濃稠，而且蝦也十分大隻，蝦被切斷為兩段，也需要連瞉都要吃掉，不過還是要把瞉吐出呢！大蝦雖然大但是仍然彈牙，肉質也算甜美。吃過以上小菜後，最後最後就是蛋散了。這蛋散表面上加了不少菊花，而在下亦與饞餵妹共享了一隻蛋散，語意謂甜甜蜜蜜。這蛋散較為鬆散，不夠結實，不過味道尚算適中及甜的，而當中的甜醬也可混和蛋散一起吃的，而在下也把菊花吃了。整體而言味道不錯，當中企鵝雞和乳豬是在下推介的食物。而個別菜式，可能在下不懂得欣賞吧。在眾多的小菜中都是由家姊落單，所以很多菜式的正名在下也無從查證。至於服務方面，是幾滿意的，但上菜時間似乎快了一點，也沒有很多時間讓在下拍照。…Read More

是日為人日，又是有家人在這天生日，於是今天家姊訂了枱慶生。今天有兩位長輩生日，其中一人在初五，另一位則在初七，於是揀選了今天，一起吃生日飯。在下原本說過，饞餵妹不准許在下拍照，後來在下因為解釋了原因，所以今後可以在用餐時拍照。早前已經訂了小杬公，家姊並邀請了在下女友饞餵妹一起慶祝，於是在下與饞餵妹一起走到小杬公出席。小杬公始創於一九五四年，至今已經有五十九年歷史，已經很好了。在下與饞餵妹差不多七時已經到達，延席也即將開始。在下的家人，也喜歡喝紅酒的，尤其是在下的家姊，舅父和阿姨，而在下也只是喝少少便可以了。首先出場的是叉燒，這叉燒是店家送的。在下先夾了一塊給饞餵妹及在下自己。單從叉燒表面看，肥瘦及色澤均勻，呷一口叉燒，肉質鬆化及不太肥膩，不韌及不嚡口，是水準之作。然後上桌的是淮山烏雞煲瘦肉湯，湯水包含了藥材，當中有微量當歸，淮山和豬肉煲得很腍，至於烏雞，在下並沒有吃掉。在下期待這裡其中一個名物乳豬也上場，乳豬上桌時已經斬件，所以在下並沒有把整隻乳豬拍照。乳豬斬得較大，所以可以戴著手套吃。乳豬的皮燒得像芝麻，而且皮下脂肪也分布得均勻，呷一口，皮燒得很脆及鬆化，而且也不肥膩。跟著便是西蘭花班腩，其正名在下也記不起。西蘭花炒筤恰到好處，不會太硬也不太腍，而班腩也炒得不錯，很滑而且做得恰當，不見魚肉嚡口。下一道也是魚，不過這是鯪魚。這一道便是順德炸鯪魚球，單看外表已經份量十足，在下還以為有湯或其他饀料在內，可是呷一口卻是全都是鯪魚，而且炸得很脆，而且彈牙也沒有任何胡椒粉在內，這也證明了凌魚是新鮮的。到了這裡，上半場暫時休息，想佑結果，下集再來。…Read More

農曆年尾照例一家人要聚集一起食番餐飯團年, 今次選址小杬宮皆因其位處上環地鐵站, 交通方便.炸鯪魚球 - 好味彈牙, 但略鹹. 手抓豬 - 不愧為招牌菜式, 一如既講往, 皮脆肉能嫩, 必食之選. 豉油皇煎大蝦 - 50元一隻, 係雪藏貨色, 而且竟然全部都無去蝦腸, 好核突, 認真敗筆, 奉勸各位唔好點呢味.企鵝雞 - 招牌菜式之一, 食味有店像百佳的冰鮮雞貨色, 尚算入味, 而且肉質頗為鮮嫩.青蒸沙巴龍躉 - 味道有點像青斑, 有草味, 所以應該係養魚, 唔會係海魚, 而且完全唔熟, 拎去返蒸都唔熟, 不過無所謂啦, 都唔好食. 豉汁帶子蒸豆腐 - 豆腐就好滑, 帶子亦新鮮甜美, 而且火候剛好, 但上面放了一 "PAT" 像是李減錦記蒜蓉豆豉醬的物體就真係無必要, 又鹹, 又重味, 完全蓋過帶子的鮮味, 要刮走匹 "PAT" 醬先入得口.單尾有 生炒糯米飯, 水餃麵, 紅豆沙湯丸 - 一般貨色, 收貨啦.在此之前都來小杬宮食過晚飯, 但唔同菜色, 除手抓豬和企鵝雞食過番尋味之外, 其他菜色都是新嘗試.成餐飯最好味就係隻乳豬, 至於其他則有待改進. …Read More

This restaurant is probably one of the best kept secrets on the Hong Kong Island. The restaurant was said to prepare Zhongshan dishes, one of the less popular canton cuisines in Hong Kong. It was actually a pretty old restaurant, established in 1954, named after a town in Zhongshan. It was my first visit here to celebrate my mom's birthday, thought it resembles the same ambience as Sang Kee - http://www.openrice.com/restaurant/sr2.htm?shopid=3024 - the very popular among baby boomers. While they maintain simple furnishing resembling the traditional local style, the food was delicious. There is a sign outside the restaurant indicating that they will serve members only (how privileged!). But actually, like many other restaurants tucked in the commercial buildings, this is just a way around the building ordinance sort of thing - so that they are operating as a "club", not a restaurant. Anyway, I just want to point out that you can actually purchase the membership (for $30 or $80?) on the spot. I forgot the number, but it was a small amount below $100, and they will give you free BBQ pork or chicken upon your next visit!This is the restaurant introduction.The first thing that came up was the “Golden Fresh Squid” (direct translation from Chinese 黃金鮮魷). It’s very hot and crispy when the dish arrived. I think they used preserved egg yolk to fry it. Everyone was hungry so we just digged in!Next came was the “hand picked suckling pig” (手抓乳豬). This was actually so big that we mocked this is a fully mature pig rather than piggles junior. It’s very juicy and crispy.Next came was the “Penguin Chicken”(企鵝鷄). They roasted the chicken vertically like the roast ducks. It was a super popular dish of the restaurant. I find it not too different from the usual flaring crispy chicken you find in a normal restaurant. It’s crispy on the skin and juicy inside. The waiters would cut it up after showing you the whole chicken.This was something like “peppered pork belly soup” (胡椒豬肚燉鷄湯)– suppose to be very good for you to get rid of excess “winds” inside your body. They put extra effort into the ingredients as well. The fish belly wrapped all the pork and chicken and threw it into boiling water to create this soup. I don’t really like the smell of it, but it was nice and spicy.Our family also ordered some “roasted fish intestines” (焗魚腸) as well. I was never a fan of eating animal organs so I didn’t try it. It came in something like an egg pudding. For desserts, we had “birthday bread” and sago pudding (蓮蓉西米布甸). The latter was an awe. It’s not something you get from Chinese restaurants. It came in the form of a crème brulee!Siu Lam Kung, in my humble opinion, was an outstanding restaurant in terms of its food but it’s operationally challenged. While we were eating, one of the higher-ranked manager was there (not sure where she came from) who said exactly the opposite of what the front lines told us - about the what were in the dishes, membership and getting utensils etc. Another thing was that they showed us our “Penguin Chicken”, took it away to cut it up, and that chicken never returned :’ (. They gave the original one to another table and we had to hustle them many times before they gave us another chicken.. Hope they can bring the restaurant to perfection in the near future!…Read More