144
15
3
Telephone
2573 5910
Introduction
最出名是新鮮的雪菜及吋半厚的多士,多士烘至外脆內軟。 continue reading
Opening Hours
Today
07:00-18:00
Mon-Sat
07:00-18:00
*星期日: 每月不定時開一日
Payment Method
Cash
Other Info
Phone Reservation
Review (167)
昌記一直都在我的To Eat List上,但總是找不到人願意伴我過海,再入跑馬地覓食。幸運地,我認識了住香港仔的朋友,她說從小就光顧昌記,所以今次就由她帶我去「食好西」!餐廳在市政大廈的熟食中心內,傍晚就收工,晚市讓出來做大排檔。我這些返星期一至五的人就只能放假來吃。這裡每個月都有一個星期日是休息的,大家去之前可以打個電話查問。 到訪時,已是午餐時間,所以客人絡繹不絕。因為朋友是熟客,所以落單慢一點也不用怕。首次來這裡的我,把餐單從頭望一次,再加上網友的推介和意見,想吃的東西實在是太多,朋友說她幫不上我。結果,我就捨棄了西多士,就點了以下的食物:油糖厚多士、魚片蛋三文治、豬扒米粉(配鮮油多)及碎牛肉煎蛋米粉、熱奶茶。 先來的是熱奶茶。奶茶茶味濃,質感亦厚,不會一飲而過般稀薄。甜味不太足夠,要另外加糖才美味。我還是喜歡灣仔豪華咖啡廳的熱奶茶。(可以參考我之前寫的相關食評)接著來的竟是最令人期待的油糖厚多士!你看,的確是超厚的!跟一般的多士相比,足足是厚足兩倍! 雖然我喜歡奶油多士,不過這裡的砂糖多士較獨特,坊間少有,必定要試。砂糖多士上,抹了牛油和砂糖;多士烘過後,金黃色的,賣相十分吸引。吃起來,勁香口,外層香脆,中間軟熟,搭配表面在慢慢融化的砂糖一起吃,口感一流,實在是不可錯過的美食! 除了砂糖厚多士外,這裡的名物還有三文治。它不是普通的三文治,而是我未曾聽過的「魚片蛋治」。 這個三文治沒有要求烘底,因為覺得鬆軟一點的麵包跟魚肉才更配。麵包中夾著魚肉和煎蛋,魚肉就像平時在家媽媽手打的鯪魚肉般彈牙,而蛋煎得剛好,不生也不會過熟,正合我心意。 麵食方面,我們吃了豬扒米粉(配鮮油多)及碎牛炒蛋米粉。網上不少人說雪菜是這裡的推介美食,不過我們都沒點。 豬扒煎得外脆內軟,有燶邊(我最愛),拌著米粉吃,份外滋味! 而碎牛炒蛋米粉的炒蛋就採用了芙蓉蛋的烹調方法,用蛋包裹著碎牛肉來炒,最後放在米粉上。蛋炒得乾淨俐落,不嚡但也不帶丁點「滑潺潺」的口感(未完全熟透時,還有生蛋汁的狀態),十分到位。碎牛肉份量多,調味恰當。 最後,還是抗拒不了鮮油多的引誘,米粉配鮮油多(烘底)變套餐。將一片牛油夾入烘底多士內,多士微暖,跟凍牛油製造出冰火交融的口感。麵包的餘溫令牛油變軟,吃的時候處於軟滑冰涼狀態,令人愈吃愈想吃。 街市熟食中心絕對是臥虎藏龍之地,九龍城的奶茶紅豆冰、尖沙咀的爆汁牛丸、上環的樽仔奶茶配非一般西多……實在太多,不能盡錄,我們要珍惜呢! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level6 2016-10-19
1462 views
記得我曾經在這裡寫過一篇食評,那時候我非常驚嘆為什麼雪菜肉絲可以咁好食,還有這裡厚厚的沙糖奶油多士,那篇文我也忘得一乾二淨了,只記得我給了一個笑面。 時移世逆,你都知道一間餐廳要出名好食不是最難,最難是點樣維持個質素,方是飲食界最大難題。 就如你想追一個女仔,唔難,要長期持續keep住對一個人好,忠心,細心,愛錫,才是最重要的難度,要攞最佳男朋友的金牌,完全不容易,當然對我來說後者是非常難,叫我追女仔,完全係識條鐵。 因為好好珍惜所擁有的,絕對是我們要好好地做的事,特別是味道這些虛無飄渺的事。 那天,因為到跑馬地工作的關係,我來到了這個美食區,我沒有選米芝蓮食肆,我沒有選貴價的浪漫餐廳,我和另一男同事選擇了最地道的美味。 因為那次我的經驗太快樂,我告訴我的同事,有幾好食有幾好食,本身佢都冇乜興趣去街市熟食市場食午飯。 十二點幾的時候,人不算太多,跑馬地就是有這樣跳俗的元素,不會像太古午飯時候個個都好似walking dead,或者像屍殺列車般肚餓得很的喪屍。 我還很高興冇乜人,阿姐仲好快幫我落單,由於我很久才再來一下,我已經忘記了這裡其他東西什麼出名,就吃自己喜歡的,剛巧見到有雪菜肉絲餐肉米,就這個吧。 你知道我喜歡麵,意粉,烏冬,飯,河粉種種澱粉質玩意,我叫得米粉就知應該雪菜肉絲太好食才會這樣配,冇辦法,呢個就如金童肉女,配搭是完美,完美得像每次拍拖你都會覺得她是為你tailor made 的。 雖然我說今次的經驗非常差,但公平點說,他們的雪菜肉絲依舊非常不錯的。 可惜,今晚的雪菜肉絲好像有點欠缺之前的風采,那次吃到的是那種味道濃而不是死鹹的雪菜,不肥不瘦的肉絲變得像望夫車變得更瘦,配合那個米粉,你可以說是好,對比那些可以很差的茶餐廳是高質素的,但和我說那個時候最高的質素,差很遠,遠得就像同床異夢的兩公婆。 只不過惡夢是那塊餐肉,我愛餐肉,所以毫無考慮叫了它,忘記了這裡也有好吃的魚片頭,餐肉是很大件,厚切,可惜佢個樣同味道不成正比,餐肉我相信淋得冇牙婆食也不會哽親,對唔住,一食完呢件餐肉我就想起冇牙婆,因為我真係冇食過味道都幾差的餐肉。 然後是那個名物油沙多,曾經hit到震因為阿姐在車上的厚多士,你還記得她嗎?還是已經像那些歷史洪流被洗去,不過,這個油沙多還是有其風采的,厚厚的麵包焗得脆脆,然後是那些牛奶和糖偏佈整件多士,氣勢恢弘,喜歡吃包一定快樂。 最後送一杯港式奶茶,那茶和奶的顏色比例是最佳的狀態,茶香奶香缺一不可,這才剛剛令我回想起原來這是一間非常來名的餐廳,那天,吃得愉快的我更給我靈感寫一篇非常詳細的食評。 如果沒有這篇文章,我也不記得曾經有個星期六的下午,吃過了一餐快樂的午飯,然而時間過去,就像當時的Y小姐,就好像我們從來沒有認識過,那味道是多麼的陌生,是多麼的奇怪,從你的世界路過,感覺大概就是這樣。 昌記 跑馬地毓秀街2號黃泥涌市政大廈2樓熟食中心1及5號 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
This cafe is located in Wong Nai Chung Market, Happy Valley, in the government public market building. It is one of those the traditional street food stalls that are now basically all moved up to such government buildings. The whole floor has many different stalls, and Cheong Kee is at one end. While the tables are 'shared' among the different stalls, the customers tend to sit at the row facing the stall. We came here for brunch, so we ordered two cups of Milk Tea, one Thick Toast with Butter and Sugar, one Pickled Vegetable Noodle with Egg, plus one Ham and Egg Macaroni. For a HK-style cafe, the milk tea is a good test of their quality, and Cheong Kee did not disappoint on that regard. It was smooth, with good tea intensity while not bitter, and having the right balance of milk and tea. A really good milk tea!The toast was another treat. It was much thicker than the normal toast you would have in any cafe, maybe around three times as thick. Not only it was toasted nicely with a crispy surface while soft inside, by accompanying with the butter which was melted completely, the sugar that sprinkled on top, there is the extra texture of crunchy coming from the sugar and the overall result again delivered a simple palate pleasure that was somehow missing in many fancy dishes. The noodle was good as well. cooked to the right time so the noodle texture did not get too soggy, and the soup itself was not particularly salty. The highlight probably was the pickled vegetable, which was not the usual crazily salty type. Rather it was properly pickled and chopped not too finely to give the right appearance and bite. The pan-fried egg is also nice.It is also great to visit a HK style cafe of such good quality and you can feel the care they are putting in the food they serve. Of course in the food stall setting you would need to expect to sit with other customers at the same table, but the overall hygiene and service would not be something that turn anyone away. And considering all the above only cost $82, it is no wonder a great value and one of the great examples of HK-style food that we should be proud and promote. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-05-02
166 views
來到跑馬地,愛吃多士的一定要試試昌記!昌記已開多年,亦曾受傳謀訪問!昌記的"招牌菜" 是多士。一份麵餐(單餸), 加件多士(奶油/奶醬。。)$32, 凍飲加$2雞扒皮脆,雞肉夠嫩,米粉滑口,并配有椰菜,好味!而雞翼是滷水雞翼,皮夠滑,肉質亦唔錯!最重點是奶醬多,多士鬆脆!牛油,奶及花生醬舖滿整片多士,唔係求其塗d 醬在多士中間位就算!比起很多茶餐廳的多士質素好出多倍!聽說昌記的多士是用焗爐焗的,所有不是即食都仍很鬆脆可口! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-04-26
155 views
豬仔返工平時要走黎走去, 去到邊食到邊但跑馬地平時都真係好少會到🤔 豬仔係openrice搵到係跑馬地街市既昌記, 佢地最出名係佢地成吋厚既厚多士豬仔係個包包愛好者, 今次一於試試佢.下午三點幾既時間, 其他店鋪的顧客聊聊可數, 唯獨昌記客源充足, 人流不絕, 當中不乏老顧客啦豬仔先叫個出晒名既超厚奶醬多多士跟豬扒蛋, 多士上枱時真的氣派十足起厚, 而且醬汁十分充足多醬都不用叫, 已滿足到你五觀感多士外脆內軟, 可口而不膩, 沒有負擔感, 花生醬突別香濃, 相信下了不少功夫. 而豬扒是帶骨豬扒, 豬仔大愛, 豬仔認為帶骨既豬扒最有風味, 油香十足煎蛋不過不失, 是荷包蛋沒有失手, 穿破蛋白就流出濃厚蛋黃醬, 美味十足👍👍而且服務的侍應都是親切的姐姐, 人情味十足 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)