113
7
1
13-min walk from Exit C, Long Ping MTR Station continue reading
Telephone
23630355
Opening Hours
Today
11:00 - 22:00
Mon - Wed
11:00 - 22:00
Thu
Closed
Fri - Sun
11:00 - 22:00
Payment Methods
AlipayHK Alipay Cash
Other Info
Spot payment
Review (126)
Level3 2021-03-01
413 views
As a student before, I often went there for lunch. Meat and rice and noodles taste equally good there. Staff are nice and helpful. Good and warm atmosphere inside. Price is good and is affordable even by students. Usually during lunch time, we may need to wait but not for too long. I like their noodles more than rice which is chewy and with a wonderful soup base! The goose and chickens there are my favourite which are oily but not too over so that we can taste the tenderness and sweetness of the meat but not feeling disgusted because of the oily feeling. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-02-08
330 views
入開元朗, 鍾意食滷水既可以試吓呢間, 鹵水既質素唔錯!鹵水鴨併盤 - 有大腸、豬耳、金錢肚、掌翼、豆腐、鹵鴨等等。滷水汁鮮味十足, 滷味香, 款款都充份吸收到鹵水味道!酒仙醉雞卷 - 帶有陣陣酒香, 凍食冰涼透心! 酒香滲入雞卷當中, 充滿花雕香氣, 入口啖啖肉, 肉質嫩, 浸泡得好入味, 杞子帶出天然甜味。豉油雞翼滷蛋 - 鹵水雞蛋唔會太硬身, 點埋啲汁, 更加和味! 雞翼好入味, 唔老身。海蜇醉鴨舌 - 酒味香醇, 濃度剛好, 鴨舌有爽滑彈牙既口感。蜜汁叉燒皇 - 外層烤至微焦, 油脂及瘦肉比例均衡, 肉質細嫩, 帶有蜜汁既甜味。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2020-09-19
686 views
天氣好熱同朋友行完 特登過嚟試吓呢一間 tea一tea~首先叫個酒仙碎雞卷($45):賣相都幾靚仔 唔錯~但係夾落去覺得稍為薄身咗少少 大家都建議食呢個 但我反而覺得呢個好普通🤪 覺得酒味可唔濃d 唔算好滑雞絲拌粉皮($42)⭐️推介呢個本身只係想食啲涼拌 冇乜期望但係一食落去覺得粉皮出奇地滑嘟嘟 調味雞絲各方面都可以 好 ~好食~呀~😝 仲滑我之前我喺葵廣食過既涼皮仲見到其他滷味叉燒好似好吸引 但係奈何食唔到咁多 有機會下次再試下🤗 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
十年前,香港旅遊發展局舉辦了一個以叉燒為主題的廚藝比賽,廣邀江湖豪傑一併高下,有幸吃盡了最美最巧最創新最奇特的叉燒。但冠軍卻頒給用最傳統煮法,名不經傳的中式酒樓廚房。所謂最簡單,其實就是最美味。當年還有一道落選作品至今仍然回味,可惜沒有餐廳供應。它先將數隻咸蛋蒸熟然後壓碎攪勻釀回肉內,然後再以傳統方法烤製,外則蜜糖甜香,內則咸蛋味道。咸甜相沖,味蕾刺激,好不過癮。冠軍廚師然後學而優則仕,自行創立門戶。最近疫情時間生意依舊澎湃,正如我近期常說:「美好的食物是絕對經得上經濟大浪潮」。傳統叉燒制法大致相同。利用新鮮梅頭豬肉以鐵針刺孔,再將蠔油豉油、桂候醬、八角香料、玫瑰露醃於肉上,烤前塗上一層麥芽糖漿,中段取出再塗一層糖漿。出爐後刮掉燒焦部分,再厚切每塊半根手指大小,伴以蜜糖豆同吃,外層脆香帶有黏黏甜甜味道,內則肉層鬆軟,肥膏部份口感煙韌。賣相油光棗紅、刀切不散、肥膏於外是為最佳。有些油雞佬愛在糖漿上玩花式用上昂貴蜜糖;有些則在醃料下功夫加點辣椒味道,各施各法,各有各饗客支持。聞說「鹵家」經營者是五星級酒店燒味部主管出身,就特來嘗試他的出品。酒店燒味部並非什麼大部門,容易被人忽略,資源緊拙,人手縮至只有一二人,往往不如中式酒樓多者達十人。餐牌除了供應正常燒味外,還有大量佐口小吃選擇,部分菜式頗見特色,功序頗多。例如冰鎮話梅涼瓜,煮時同下冰糖及話梅,用酸味蓋過苦味,卻保留了涼瓜之爽脆咬口,冰凍進食酸甜口感胃口大開。估計店主香港學藝,早年北上在北京及廣州著名酒店工作。燒味手藝其實只有廣東人才懂制作,海內外渴求燒味人才。自己經驗曾在台北車站燒味企檔聽到廣東話,細問下原來師傅來自香港。也懂幾位中年燒味師傅,經常出埠工作,一年澳洲、一年新加坡、一年愛爾蘭,全球遊走仿如金融人才。當然,他也承認外地工作簽證難取,大部分是打黑工,憑一己能力順道環遊世界。店主最後工作應是銅鑼灣怡東酒店中菜廳,米芝蓮一星食府,由黃永強師傅主理。怡東2019年結業後,部分廚師移師文華東方酒店繼續經營,相信店主應是當時離開酒店界自設門戶。【食神叉燒飯】梅頭豬肉這年來貨昂貴,叉燒成本大增,以往廿蚊可買半斤,現時已漲至過百元一份例牌叉燒。這裡件數頗多,達十五件叉燒,師傅純粹將貨就價不敢厚切而已,但看見陣容已相當滿足,足夠一位男士食用。叉燒表皮光澤顏色醒目,但燒焦位置未有刮淨,燶位頗多吃時感到苦澀。味道醃製力度不夠,火喉微微過火、又或插針不夠,肉質略嚡。總括而言,叉燒掌握上乘,但未算顛峰之作。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
唔知大家係元朗已經食過邊幾間餐廳呢🧐?今日小編係收工之前特登搵一搵係元朗有邊間好食,畀小編搵到一間叫做「鹵家」既餐廳🤔,第一時間望下啲餐牌都覺得唔錯,評價亦都好高😲,而餐廳主要以滷水汁燒味為主。小編諗諗下都覺得自己太耐無食燒味😚,而且仲要用滷水汁整出黎,小編決定收工之後去朝聖下🤩。✦✦✦✦✦✦✦✦✦✦✦✦✦✦🎈秘汁鹵家鴨 $68餐廳既晚餐白飯🍚係可以轉米線、米粉同瀨粉,如果唔鍾意夜晚食白飯既朋友就可以轉粉麵🍜。而跟餐仲送住家老火湯🥣,小編已經好耐無飲過湯喇,唔洗諗就一定要湯啦😋。打開外賣盒見到鴨既份量有半隻,其實好多好夠食🤗。滷水汁帶咸,肉質嫩滑,小編以為食入口會偏咸,反而無呢種感覺😮,而係食到鴨肉香既更多。味道、賣相、材料種種夾埋下,小編覺得質素係尚可👍。雖然滷水味渗哂入鴨肉中,但小編只食到鴨肉香同嫩滑😧,少左滷水再帶出既味道,不過鴨既份量、質素都係可以👏。✦✦✦✦✦✦✦✦✦✦✦✦✦✦🎈住家老火湯 套餐既老火湯,清甜足料,小編好耐無飲湯喇,所以一大啖咁飲哂成碗湯😝。小編認為如果餐廳有提供湯就值得加分,而且都建議大家飲多啲湯👍,健康啲對身體都好,尤其係呢段時間呀😷。✦✦✦✦✦✦✦✦✦✦✦✦✦✦小編今次外賣拎返屋企食,所以無辦法想像到堂食賣相會係點🤔,但從外賣盒擺放鴨既方式,件件又多肉,望落吸引又豐富,稍為係色相方面太過單調😬。餐廳位於就近康樂路輕鐵站🚋,行兩三個街頭就到,而附近亦都好多食肆,所以應該好易搵得到🗺。小編都願意返兜試埋其他燒味,例如叉燒等等,希望下次嚟到堂食感覺會唔同啲啦🙏。✦✦✦✦✦✦✦✦✦✦✦✦✦✦ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)