裕鵝莊

Goose Manor
172
18
7
5-min walk from Exit A1, Tsim Sha Tsui MTR Station continue reading
Telephone
23871133
Introduction
It is operated by the third generation of Yu Kee, and implements the spirit of Yu Kee, uses local fresh and overseas high-quality ingredients to make original and delicious dishes. The roasted goose of "Yu. Goose Village", using Qingyuan's black goose, with decades of experience in barbecue technology, with secret family recipes. continue reading
Opening Hours
Today
11:00 - 23:00
Mon - Sun
11:00 - 23:00
Payment Methods
Visa Master AlipayHK Alipay Cash Octopus AE UnionPay
Other Info
Online Reservation
Cake-cutting Details
Reward Dining Points
10% Service Charge
Spot payment
About
尖沙咀都食到深井裕記燒鵝
<裕。鵝莊>由家族第三代James主理,選擇喺尖沙咀開店最主要係想方便一眾饕客嚟食燒鵝。而且大家亦可以放心,<裕。鵝莊>唔單止繼續沿用過半世紀嘅家傳秘方,亦特別由總店請到經驗豐富嘅老師傅到尖沙咀,由醃製、上皮到燒嘅過程都喺店內進行,保證大家食到同深井裕記一樣水準嘅出品。

<裕。鵝莊>裝修走悠閒清新風格,除了馳名深井燒鵝外Menu,餐牌更多咗不同特色小菜。

招牌菜除了深井燒鵝,仲有......
深井燒鵝(例牌)
餐廳選用養咗90日嘅清遠黑鬃鵝,每隻重9-10斤。用祖傳秘方加上明火燒烤,就成就出皮脆、甘香、肉嫩,而多汁嘅燒鵝啦。油潤而且脆卜卜嘅鵝皮下面有一層皮下脂肪,食落脂香十足又唔太膩。鵝肉雖然又未到見得到肉汁流出嚟,但食落的確相當Juicy又夠厚。

甜薯黑椒安格斯牛粒
薯仔「升呢」做夠哂Sweet嘅日本甜薯,牛柳粒亦變做牛味濃郁嘅安格斯牛粒。加埋惹味黑椒,送飯一流。

黃金蝦多士
懷舊蝦多士加埋鹹蛋黃,完全就係「邪惡力量」聯乘!鹹蛋黃碎夠鹹香,蝦肉亦相當彈牙,最難得嘅係擺咗一陣之後依然唔會覺得油膩,食得出師傅功架唔錯。

懷舊炸鮮奶
懷舊炸物仲有呢碟炸鮮奶,係其中一位師傅特別用20年前喺中菜廳學到嘅食譜,不過將主角改為北海道3.6牛奶,軟心牛奶餡食落奶香同甜香非常討喜。
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Review (223)
Level4 2021-07-31
1098 views
北京出名片皮鴨、美國出名唐老鴨,香港嘅鴨雖然唔太出名,但我哋都有脆皮燒鵝!想食燒鵝唔洗山長水遠入深井嘅,因為深井裕記燒鵝嘅傳人將祖傳秘方帶到嚟尖沙咀,仲將餐廳嘅裝修同menu年輕化,勁方便就食到深井燒鵝嘅原味道啦!蜜汁叉燒拼深井燒鵝呢度嘅燒鵝以更高溫嘅火爐烤製,將鵝嘅多餘油份逼出,令燒鵝皮更香脆,但食嘅時候又唔會充滿罪惡感。燒鵝充滿濃郁嘅鵝香味,肉質軟腍,非常好味!至於叉燒肥瘦適中,肉質鬆軟,外面燒到焦香,帶有香甜嘅蜜糖味,非常滋味。杏汁菜膽燉豬肺香濃但又唔會太搶嘅杏汁,飲落好滋潤!配料有菜乾,而豬肺洗得非常乾淨,完全無腥味。椒鹽鮮魷釀蝦膠椒鹽鮮魷就食得多,但嚟個椒鹽鮮魷釀蝦膠就先將蝦膠釀埋入魷魚,再塗上薄薄嘅炸粉,即叫即炸。上枱嘅時候見到粒粒都係金黃色,賣相好靚。至於彈牙嘅蝦膠配上煙靭嘅魷魚,口感好有層次。但令到魷魚更香口嘅,全靠面頭嘅調味料!大廚特意將蒜頭、蔥 、辣椒切碎,再加入五香粉同椒鹽一齊爆香,非常惹味!豉油皇灼鵝腸份量非常多,條條鵝腸都上晒色。鵝腸爽脆彈牙,洗得非常乾淨,連肥膏都清埋,食嘅時候唔會油淋淋。墊底嘅有大量芽菜同韭黃,千祈唔好錯過,非常入味㗎!椒鹽茄子軟腍腍嘅茄子,外面係炸過嘅椒鹽脆皮,外脆內亂,鹹香十足,形成獨特嘅口感。鵝油福建炒飯主打燒鵝嘅餐廳,連鵝油都唔會放過!呢個福建炒飯除咗有香菇、菜心粒、鵝肉粒同原隻蝦球,更以鵝油一齊炒香, continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-09-12
0 views
未食過深井燒鵝🤣因為路途真係太遙遠知道佢哋喺尖沙咀都有得食,就同屋企人去試吓食晚飯!一定要點佢哋嘅燒鵝,我地點咗份例牌,皮薄肉嫩,係真係賣相幾吸引,有光澤!肉亦唔老幾有肉汁!另外點左炸鮮奶、甜薯炒牛柳粒、燉湯同帶子炒西蘭花🥦 炸鮮奶有點太油膩,食一件都夠哂數,比較適合大伙兒sharing ~~係有甜味同埋香濃嘅牛奶味嘅,外層脆卜卜內面軟綿的 幾特別!但係西蘭花有少少苦味,可能係冇清洗得好乾淨😣搞到食剩好多西蘭花。竹笙老雞燉湯都好足料!好有鮮甜味!都幾滿意不過有少少貴,88蚊一人份環境都夠闊落不過冷氣機就爭咁啲,唔係好夠冷🤣🤣 整體不過不失,我諗下次都係專門買佢哋嘅燒鵝就夠了🤣 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
今次要介紹嘅餐廳係位於尖沙咀嘅裕鵝莊,乃深井裕記嘅姊妹店,而燒鵝理所當然亦係佢哋嘅主打之一。位處尖沙咀,令裕鵝莊相對總店有一定嘅地理位置優勢,而裕鵝莊亦由總店請到經驗豐富嘅老師傅到尖沙咀,務求為食客帶來與深井一樣水平嘅料理。Goose Manor is the Tsim Sha Tsui branch of Yue Kee, which specializes in roasted goose. The location of Goose Manor is more advantageous than in Sham Tseng. Goose Manor hires the chefs from the main store, in order to present you with the same quality of roasted goose as in Sham Tseng.◽燒鵝瀨粉 (Roast Goose with Lai Fen) $80燒鵝選用清遠嘅黑鬃鵝,利用高溫烤製,將鵝皮燒至香脆,卻又保留軟熟嘅肉質。味道富濃郁鵝香,配上瀨粉一流。Black maned geese in Qingyuan City is used, which gives a rich aroma of geese. The roasted geese have a crispy skin while preserving the soft and tender meat, which we highly appreciate.◾蜜汁叉燒 (Char-Siu) $118叉燒肥瘦適中,表皮帶少量焦香,蜜汁令叉燒味道甜而不膩,極為可口。The Char-siu has the right level of fat, with crispy roasted skin. The honey sauces give a sweet flavour while removes the greasiness of the Char-siu, which is mouth-watering.◽椒鹽鮮魷釀蝦膠 (Squid with Stuffed Shrimp) $168椒鹽鮮魷釀蝦膠味道惹味,酥辣嘅味道令人上癮。而蝦膠配上鮮魷能夠將爽彈嘅質感提升,好值得一試。This tastes extremely pungent with its salty and spicy flavour. The shrimp tastes springy together with the squid, which we strongly suggest you try.◾柚子青檸骨 (Yuzu and Lime Ribs) $98柚子青檸嘅酸味令排骨極為開胃,肉質鬆軟,完全唔會覺得膩。The sour flavour of yuzu and lime make the ribs very refreshing and appetizing. The rib is soft and it does not taste greasy at all.◽蝦醬炒通菜 (Stir-Fried Morning Glory with Shrimp Paste) $80通菜鮮美嫩口,配上蝦醬令味道更濃烈。The morning glory tastes delicious and tender, and the shrimp paste enriches the flavour.◾懷舊炸鮮奶 (Deep Fried Milk) $88炸鮮奶外脆內軟,味道鮮甜,簡單卻又美味。The deep-fried milk is crispy on the outside while soft on the inside. The milk tastes sweet, which is a simple but scrumptious dessert.◽裕鵝莊Goose Manor📍尖沙咀亞士厘道37號九龍中心地下C號舖📍Shop C, G/F, Kowloon Centre, 37 Ashely Road, Tsim Sha Tsui continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Finally coming here to try their signature 深井燒鵝😝😝. Came for a birthday lunch celebration so we ordered a total of 10 items! The restaurant is quite small and resembles the atmosphere of a 茶餐廳 with a tray of dirty dishes right behind me and narrow walkways. The restaurant was about half full of people and the time was 13:00. I was shocked with how fast they served everything as we placed the order and not even 5 minutes later, the first dishes arrives and by the time we finish taking photos of dishes that arrive, everything’s already here. Which meant we finished eating within 40 minutes. This could be a bad thing for some people as it means you cannot slowly enjoy each dish and some could get cold on the table, the air conditioning is also quite strong and loud. 深井燒鵝(半隻) (Roast Goose (Half)) $320 Shared between 7 people and is the perfect portion. Got to try the breast, thigh and leg. The meat is super duper tender and rich, the skin is crispy and explodes with goose fat when bitten. The goose fat and skin is perfect with 乃粉 or rice, definitely eat the goose over your 乃粉 or rice because all the excess liquid and fat would drip over it and enhance the flavor of everything 🤤🤩. And when it gets too oily, you dip it in the 酸梅汁 (sour plum sauce) and the taste is instantly balanced with a new twist, readying you for the next bite 😋. Now I will individually describe each taste and flavor profile in the different sections of the goose. 鵝胸 (Breast) The breast was a thick tender piece of meat, no fat and tendons. It was a bit tough trying to bite a big piece and found it easier to tear the meat off little by little and eat it like that. The meat is extremely flavorful with that signature ‘roast meat umami-ness’ and the texture of the meat instantly tells you it’s goose and not duck due to the tender gaminess. The skin encasing this succulent meat is also thick with a thin crispy layer and a juicy mouthful of goose fat. Recommend way of eating: 1. Tear off a piece of breast meat along the direction of meat line (?) 2. Eat it and soak in the delicious flavor. 3. Tear off another piece and dip in the plum sauce, eat that and ravel in how the taste changed drastically with a single condiment. 4. Eat a small piece of meat with skin, don’t worry if all of it comes off or the excess liquid is leaking out as it’ll fall into your Lai Fen/ Rice 🥰😂 5. Bite off a little piece of skin with the fat underneath and eat it with your Lai Fen/ Rice 鵝髀 (Leg) The leg meat was softer and fattier compared to the breast with linings of fat that separated sections of the meat. The first bite I had of the meat and skin already made me crave for more. The crispy skin explodes and the fat inside leaked all over my mouth, the meat was extremely soft but still firm enough to experience the texture of it. The meat around the bone was stuck there and did not fall off which was sad but the flavor I sucked out from the bone was delicious. This piece of meat is perfect with the sour plum sauce as it balances out the oil perfectly and gives it a luscious coating too. 鵝背(Back) The meat here is almost nonexistent. The little piece of meat at the end of it is also quite hard to pull off the bone, you are mostly eating this piece for the crispy skin and the oil underneath the skin. I recommend soaking this in the Lai Fen and let the goose flavor seep into the soup and noodles before you slurp it up. Alternatively, you can (carefully) peel off the skin AND fat and eat it with rice. 蜜汁叉燒 (Char-Sui) $128 This Char Sui blew my mind. I did not have high expectations for this as I was more focused on the Goose. However, the meat was extremely tender and soft, completely different from the dry and tough meats you see from restaurants that specializes in Roast Char Sui. The pork flavor was not very prominent and there was little to non smokiness as there was no char on the side as well. 滷水鵝腎片(Marinated Goose Kidney) $68 Very generous portion for an appetizer of this price. The meat is tender and soft and not at all tough, each piece was connected to another one by a tendon and the tendon is quite chewy and flavorful too, the meat is very plump. The marinade for this really showed but was not too strong that it overpowered the offal taste. 豉油皇灼鵝腸 (Goose Intestines with Supreme Soy) $148 The intestines are extremely chewy, plump and bouncy. The portion was enough for all of us to try lots and it was layered over some bean sprouts with when eaten together tasted refreshing and crunchy. The soy sauce is a tad bit strong as it got quite salty after a few more bites. 深井椒鹽鮮魷 (Sham Tseng Salt and Pepper Squid) $138 The squid is tender albeit a bit chewy, it was also quite oily which means they could either serve it fresher or have a better absorption technique. The batter also separated from the squid easily when bitten and the 椒鹽 taste was not strong at all. 麻辣蝦球 (Spicy Shrimp) $180 This dish was definitely a star and favorite as it cleared off the plate in minutes. Every single piece of shrimp was extremely plump and big, none was over cooked and tough. The Mala sauce is very prominent and this dish can be called spicy. Sadly there was only 8-9 pieces but everyone got to try one and the green beans and red peppers they sautéed with was also delicious and spicy. The green beans reminded me of 干炒四季豆. 懷舊炸鮮奶3.6 (Deep Fried Milk ) $88 WOW🤩. This is another must have here. The batter is crispy and extremely thin, allowing a single crunch before you get the milk. The milk inside (I think they made it a frozen panna cotta first before frying it for this texture) just straight up melts on your tongue the moment you touch it. The texture is silky soft like a panna cotta but not at all sweet and heavy. The piece is also enough for 3 bites and it would be enough to satisfy you. 鵝油炒時菜 (Stir Fried Seasonal Vegetables in Goose Schmaltz) $88 We chose 通菜 for this out of 8 options but only because 芥蘭 and 豆苗 were both unavailable. I was rather disappointed with this dish as 3/4 of the dish was of the stem which holds the least amount of flavor as it is high in water content. I could barely taste the Goose Schmaltz (rendered goose fat) and was not strong and heavy as the actual goose fat I ate. If you get this, I recommend eating it with a piece of goose skin or fat so it would actually taste acceptable. 乃粉 (Lai Fen) $20 A must have when eating Roast Goose, the texture of it is rougher and thicker than 粉絲 and crumbles more easily too. It was also extremely hard to pick it up with chopsticks as it is very short so I recommend eating it by using the goose as a spoon and then straight up shove them up your mouth with the soup. This is also very good with their Char Sui as well but the fat and oil from the goose helps the bland noodles taste much better. If you are not fond of noodles than you can order a Rice for $16 as well. Overall, I highly recommend coming at least once in your life, not only is their signature Roast Goose done to perfection but their other dishes are also outstanding. I recommend coming here with a large group of people (within reason) as their portions are quite large and you could order more varieties of dishes to try. It is also important to try every different cut of goose to understand the difference in texture and taste if you do not have a preference when it comes to cuts (like me, although I slightly prefer breast as it has more meat). 🔔 I have photos of the foods we ordered uploaded on my blog too. I had to upload separately as max number of photos is 12 and I wanted to group them altogether. ‼️The service here is not bad as the waiters would help refill tea/water when you ask but only if you ask. The total for this meal was $1,456. We used Openrice’s booking offer for 9折 on the A-La-Carte menu so it just took away the service charge. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2021-08-22
195 views
一直聽朋友推介去裕鵝莊食燒鵝,終於抽到時間去試一試星期五晚去食,即日係open rice訂位都訂得切,畢竟尖沙咀餐廳好多所以訂枱無咁難。而且係open rice 訂位仲有9折!建議想去食嘅大家不妨係open rice訂咗位先去當日18:30去到,無人排緊隊,入到餐廳發現都已經坐到7成滿。一入到餐廳首先聞到陣陣鑊氣味睇黎除咗燒鵝都要試試佢地嘅小菜。燒鵝例牌(下莊)果然名不虛傳,十分好食,皮薄肉嫩炸鮮奶呢樣都應該係童年回憶啦,以前細個成日同屋企人去酒樓都有得食,但係而家愈黎愈少地方有,見到裕鵝莊有得食就即刻叫黎試下無令我失望外脆內軟椰汁鮮奶燉桃膠同樣好味食埋呢個甜品真係好滿足! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)