44
6
6
5-min walk from Exit B3, Shau Kei Wan MTR Station continue reading
Telephone
81998188
Opening Hours
Today
10:00-22:00
Mon
Closed
Tue-Sun
10:00-22:00
Payment Method
Cash
Number of Seats
60
Other Info
TV Broadcast
Review (62)
Innovative Claypot Rice Featured Review
Level4 2017-01-26
2185 views
My cousin was visiting Hong Kong around Christmas time, and one of the foods on her request list was claypot rice.  I did an OpenRice search to see which restaurants are popular on Hong Kong side and came across this restaurant in the Cooked Food Centre in Aldrich Bay Market.  I remember that this restaurant was also recommended by the beauticians at my spa, so I made a reservation for dinner on Boxing Day.  Our reservation was at 6:30, so we beat the majority of the crowd, and the restaurant didn't rush through our orders!Since the restaurant is in a cooked food centre, we didn't have high expectations for the decor or service, but the restaurant was quite clean, and the servers were quite nice to us that night. The restaurant didn't have English menus, so I had to translate it for my cousin and her cousins who couldn't read Chinese.  They went with the more traditional claypot rice options with ingredients such as Chinese sausages, chicken, and spare ribs.  I decided to try the claypot rice with assorted mushrooms and goose liver and added an order of Chinese sausage to keep it a little traditional.Since the claypot rice would take a while to be ready, we decided to order a couple vegetable dishes to share before indulging on our protein-heavy entrees.Seasonal Vegetables with Assorted Eggs:  As you can probably see from the picture, the vegetables didn't look the most appetizing.  It tasted ok.  I wouldn't order this dish again though.Assorted Mushrooms and Goose Liver Claypot Rice (with Chinese Sausage): Although the mushrooms and goose liver are not traditional claypot rice ingredients, they were a perfect match!  The cooking process in the claypot definitely brought out the enticing aromas of the mushrooms and the goose liver!  The rice had the right texture where it was not mushy and had the right bite!  The bottom of the pot had a nice charred rice layer that wasn't bitter!  The Chinese sausage that I added to the rice was not necessary, but it didn't overpower the mushrooms and goose liver and complemented each other quite well.  Each spoonful of the claypot rice filled my mouth with the indulgent flavors of mushrooms, goose livers, fragrant rice, and  the sweet soy sauce!This restaurant at the Cooked Food Centre in Aldrich Bay Market offers some of the best claypot rice in town!  Everyone at the table were happy with their claypot rice that evening!  I would go back to this restaurant the next time I get a craving for claypot rice! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level6 2017-04-30
1434 views
忽然間想起剛剛過去的冬天,竟然一次也沒有外出食煲仔飯,原因當然是近幾年環球氣溫上升的情況下,香港的冬天真真正正寒冷的日子越來越少,就沒有了這個大自然的訊號提醒食煲仔飯的季節什麼時候開始。不知不覺已經踏入四月尾,天氣漸趨溫暖,如果再不把握機會,又要等多半年才會有興致及氣候的配合去食煲仔飯。經過一輪快速搜尋,最近屋企、又要有一些食煲仔飯風味的地方,似乎只有「紹華小廚」。何謂食煲仔飯的風味環境?第一,首推大排擋,試想想寒風颯颯下食着一鍋暖入心的煲仔飯是何等的滋味!但香港的正式大排檔的越來越少,只好退而求其次在康文署轄下的市政大樓熟食中心吧!愛秩序灣市政大樓面積細細,熟食中心也不會大到哪裏去,整個熟食中心只有四個鋪位,「紹華小廚」就佔據了其中兩個,其中一個專責鑊氣小炒,另一個在冬季則專責煲仔飯。這裏主打煲仔飯,既有傳統口味,也有新穎配搭,加起來接近四十款。新穎配搭都是偏向重口味款式,不太啱小公主的胃口,還是揀了兩煲傳統口味,也深信最能夠試出煲仔飯的質素。餐牌又標榜炭燒煲仔飯,但看不見廚房的內裏乾坤,不肯定是真是假;只不過到底是否用上炭爐,一食落口馬上知分曉,期待煲仔飯送上來後試味的那一刻 ⋯⋯最估唔到嘅係不需15分鐘就送上了第一煲飯。一如其他煲仔飯小館,鱆魚雞粒飯($65,轉凍飲加 $4)送上來的時候都是蓋著煲蓋的,夥計也提醒加入秘製豉油之後再要再焗多三、四分鐘才能達到最佳的味道,但這裏的夥計真的只是「提醒」我們,而並沒有代為打開煲蓋淋上豉油?!也明白熟食中心內的檔口絕不可能有什麼優質服務,但即使在其他街坊小館,甚至乎廟街大排檔,叫煲仔飯幫客人打開煲蓋淋上豉油、再衾回煲蓋是最基本的要求吧?雖然尚未試味,但已經打了一個折扣。食煲仔飯淋豉油後再衾回煲蓋焗飯其實有實際用途。首先,可因應客人喜好而調校豉油份量;其次,焗飯的過程就利用了瓦煲存熱保溫能力強的特性,利用餘温讓豉油慢慢滲入飯粒。雞粒份量的確相當多,但乾鱆魚粒的份量偏少,兩款材料的比例並不平均。雞肉粒欠缺雞味;章魚粒雖然軟韌適中、又有咬口,但欠缺了乾鱆魚的香氣。飯粒比較值得一讚,粒粒分明,並沒有黏結在一起,但又沒有全用舊米的過份乾硬,新米、舊米比例調配相當恰當,只是略嫌不夠油潤、飯粒的柔韌度尚欠一點點火喉,但絕對沒有米粒未熟透的問題。由於送上煲仔飯時間太過快,起初有所懷疑是否炭爐煲飯;但的而且確有炭火香氣,這點是騙不了人的。相信因為太多人叫煲仔飯,廚房又有大量炭爐,可以不停煲飯底,再按柯打加入材料;當然,也明白到今時今日的大排檔沒有可能由頭到尾、整個程序用炭爐煲熟整煲飯,估計都是最後階段才用炭爐加熱,以營造炭煮香氣。食到最後,瓦煲底有一層薄薄的飯焦,也是另一個用瓦煲由生米煮成熟飯的鐵證。本來這層飯焦是最美味的,既香脆、又焦香;但擔心熱氣,沒有一嚐這層飯焦。心想,其實可以參考日式茶漬飯,加入適量高湯再用明火煮一會,應該會非常好味 ⋯⋯ 但這個程序肯定不會在熟食中心或大排檔出視。第一煲飯叫做合格,第二煲豬膶黃鱔飯($72)則絕對是肥佬。忘記了加豉油直接焗飯,時間也只有3分鐘左右,肯定沒有焗飯時間過長而影響食材;一打開煲蓋、看見飯面的材料,就已經倒了胃口。無論豬膶或黃鱔皆明顯過了火,豬膶食落口非常乾硬、非常粗嚡,完全沒有應該有的嫰滑爽口質感,乾硬的嚴重程度甚至乎可以說是難以下咽。黃鱔也好不到哪裏去,既沒有香味、肉質同樣非常乾,黃鱔應該有的水份及油脂完全徹底地流失。除了主打煲仔飯,當然也有其他小菜,揀了一碟紹華小炒皇($70)。材料都是預料之中,包括韭菜花、腰果、魷魚、蝦乾,還加入了豬頸肉碎,當然少不了XO醬一同炒香。先講味道,只是一般而已, XO醬料選材非常普通、唔夠惹味,除了些微香辣之外,找不到瑤柱絲或金華火腿蓉;也明白熟食中心檔口不能要求太高,但炒得唔夠乾身、連大排檔最大優點「鑊氣夠」也欠奉,就有點失望了。豬頸肉及鮮魷都算夠新鮮;最大敗筆就是韭菜花,非常老、每一條都有很多纖維及渣滓,真的無法完全吞下去。熟食中心主要客源都是街坊,價錢當然不能夠貴。講小菜,應該要香口、惹味、夠鑊氣;雖然只是試了一道,但用得小店名字叫紹華小炒皇,應該相當出色,但結果有點失望。講煲仔飯,最好當然是用炭爐煲飯,就算只是汽體爐,也一定要由生米煮成熟飯;「紹華小廚」是做到了這個基本要求,飯粒也算煲得相當出色,但煲仔飯的餸料,則完全不敢恭維、甚至可以用難食去形容。價錢的確是街坊價,但所叫的幾款出品同樣是街坊菜式,也應該是大排檔或熟食中心的撚手菜式;以這樣的質素,沒有可能不給予一個喊臉,莫非今次揀錯了最難食的出品? continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-12-30
2125 views
天氣忽然涼起來, 一切與禦寒有關的物事紛紛出籠 ---- 什麼羽絨 、棉被呀等等皆傾巢而出....至於跟吃有關的呢, 當然便少不了一煲煲熱騰騰的煲仔飯....城中最好的煲仔飯出品固之然一定要數到在西環那間排隊排到慌的名店。許多年前已吃過好幾次的我當然不會想去遭排隊之老罪。要吃,當然要吃得舒舒服服的才叫享受....現在就連西環那名店都已不用炭爐去煲煲仔飯了,吃起來風味自然是倍減 。要數到本地號稱仍純以炭爐炮製的煲仔飯,看來就只剩下這裡了....一個人要拿到座位自不然是倍感輕易。 專心一意只為炭爐煲仔飯而來,故此縱然看到鄰座點的小炒看起來甚夠鑊氣頗為對版 ,最後亦都忍痛要放棄不叫....一煲豬潤黃鱔飯盛惠七十二大洋真不便宜。 不過若然花費千金能得心頭好的話,這也算是值得的.... 但可惜的是,吃過飯便發覺這千金看來是枉費了....下了單後等了十五分鐘飯便送來。侍者先打開蓋沿着煲邊下了豉油,之後便蓋上了蓋,等多三五分鐘後自己便冒着燙手的危險拿起煲蓋。 此時鼻子嗅到了一陣炭香 ,心裏自然喜不自勝....再仔細望一下飯粒, 看上去算是粒粒分明的。 好了,用匙羹撈起一勺飯來吃, 發覺它是偏濕的未有如預期般的乾爽 ,心裏對此有點失望....再看看兩款的配料, 豬膶有一部分已呈微黑,一看便知已是焗得偏老了,再咬將下去後果然不出所料,入口滿是苦味令人大皺眉頭 ; 至於那黃鱔呢, 大部分的質感還是夠爽脆的,不過鮮味方面卻未如預料般中的突出。但相比起那豬潤,這已是好得多了....吃煲仔飯,最大的興奮與期待絕對是源自尾段的飯焦。 但好不幸地這一煲東西最後竟然找不了有多少的飯焦,就算有都竟然是已被燻焗得黑黑的,味道苦不堪言....唉.... 付出七十二塊錢竟換來一性價比如此低的煲仔飯.... 真係連車錢都蝕埋畀佢.... continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-10-08
187 views
如題,小菜用微波爐煮俾客,是常識嗎?一碟口水雞,要等不是問題要煮不是問題要客等廚房煮不是問題問題係用微波爐煮,大家覺得有冇問題如果冇問題,就冇問題啦有問題有自己唸吓仲叫唔叫啦其實煲仔飯係ok嘅,最唔好ok係冇理由用微波爐煮哎 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-07-12
317 views
如果講煲仔飯黎講全港最多人講應該係廟街但我同身邊既人食過廟街煲仔飯都覺得唔係唔好食, 係好難食呀!!!係香港揾好食既煲仔飯真係難所以今次聽朋友講去左紹華食煲仔飯田雞臘腸煲仔飯係紹華食D個煲仔飯都係比較失望, D米煮得比較淋, 唔夠乾身, D個位已經扣左好多分, 正路叫臘腸煲仔飯你都會預期臘香味會浸入飯到, 但佢D臘腸又唔夠香味, 係好過廟街既, 但都算唔上合格水平蜜糖牛仔骨比起煲仔飯黎講, 紹華既小菜反而有驚喜, 牛仔骨幾有牛味, 又唔韌, 加蜜汁甜甜地好夾, 幾好送飯總結黎講紹華煲仔飯不值一提, 睇黎想係香港食好食既煲仔飯要再揾下, 反而紹華既小菜有驚喜 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)