Item: 北京樓 (星光行)
Rating: 4
Author: Wilson CK Lo

PEKING GARDEN (Star House)

Restaurant：

PEKING GARDEN (Star House)

Terms & Details：

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

經典京菜填鴨

Wilson CK Lo

Level 4

2012-12-05

3K views

記憶中，吃北京填鴨是件頗奢侈的事，埋單動輒要千多二千元 (二十多年前)，那時候會見到穿著一身雪白廚師服及頭頂着高高帽子的大師傅把填鴨用餐車推出來，即席片皮，也有另一師傅表演由搓粉團到拉成絲絲白麵條的過程，排場十足，是北京樓給我的印象。
是曰逛過了Hullet House的聖誕市集，不想走得那麼遠，便想起了星光行的北京樓。先點了小葱海蜇，葱花不少，麻油香氣卻欠奉，爽脆度也一般，下次應叫海蜇頭，因真的爽脆數倍。

小葱海蜇

蟹粉豆腐

接着上桌的是蟹粉豆腐，滿滿的橙黄蟹粉鋪在軟滑的豆腐上，不知要多少大閘蟹才能得此份量，拌勻而吃，簡直欲罷不能，豐腴滑溜，唯一美中不的是豆腐不夠熱！此時令菜式是懶人恩物，想嘗鮮又不想動手的必點。主角北京填鴨終於出場，今時今日當然不會由大廚操刀，侍者會在旁片皮，切成滿滿兩大碟，拿一片熱騰騰的薄餅在手，加兩片鴨肉，放些白葱及青瓜幼條，再加海鮮醬，捲好放進嘴巴，所有材料融為一體，卻又嘗到各自的特性，鴨片皮脆肉嫩，青瓜條爽甜，葱白濃香，而海鮮醬的甜味亦中和了葱段的微辛及青瓜的草青味。此菜式最好有六位以上才叫，否則便不能多試其他菜式。加了一道雲腿津白，清甜味鮮，亦能中和油膩。