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我唔係超人's Profile

HomeProfile我唔係超人
我唔係超人
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我唔係超人
Level 1Hong Kong
Overview
Reviews (4)
Photo (9)
味蕾的躍動
Lai Kei Restaurant
2014-06-09
早前經過朋友的極力推介,說位於福隆新街附近有間馳名的禮記魚翅海鮮酒家,除了歷史悠久外,食物多種多樣,而且有很多在外頭基本無法找到的菜式,很值得嘗試.。於是見這天難得來到澳門,便和三五知己前往,第一刻映進眼簾的,是它那大大的LED招牌,七十年老字號!那氣勢和LED招牌與時俱進的作風,的確令人信心十足,於是加快步伐前往。店內裝修尚算不錯,不像某些老字號那樣陳舊。而是有一種年輕的氣息,可能是老闆看起來也很年輕的原故,整體不會給人刻板的感覺,服務員亦相當耐心友善。由於是朋友介紹過來,我們也不清楚該點甚麼菜,於是在員工的介紹下我們點了蒜蓉蒸象拔蚌,白灼蝦,焗禾蟲,蔥油雞,蜜汁豬頸肉,金銀蛋豆苗六個菜。候菜時間不是太久,大約是兩杯茶的時間。第一出場的是白灼蝦,一出場大家已經按捺不住,你一隻我一堆的先嘗為快。白灼蝦的鮮、甜、嫩在辣椒豉油下全帶出來,連白灼蝦的功夫都做得這麼到位,老字號的名字當之無愧。接著上來的是蒜蓉蒸象拔蚌,象拔蚌約是48元一隻,整盤大概600元左右,上菜時,大家都被它的外觀吸引了,甚麼儀容也不管的投箸先食。象拔蚌很新鮮,一口進去,兩個字鮮甜,沒有因火候過了而變老發軔,證明火候控制很好,第一次以這樣的方式吃到象拔蚌,卻留下了深刻印象。果然是一家海鮮酒家,海鮮的烹調十分到位,象拔蚌的個子不太大,大概比勝子王大些,老闆跟我們說,小的象拔蚌通常是用蒜蓉來蒸的,大的象拔蚌則用來作刺身較多。接著上來的是店鋪的招牌菜蔥油雞,大概是190元一隻。雞的肉色澤金黃,肉質肥美,雞上淋有蔥油,香味撲鼻,黃黃綠綠的配搭讓人食指大動。一口放進口中,口感嫩滑,肉汁在口中搖曳,和蔥香相混合,齒唊留香大概是這個意思。對焗禾蟲的喜愛真的是見仁見智,而這次點這味菜是為了能吃回兒時的味道,可是制作禾蟲的工序十分繁複,很少有店鋪會花心思來制作這味閩粵特色食物了,故在此能吃到的確喜出望外。雞蛋、禾蟲、陳皮和欖豉的味道結合一起,回味無窮。蜜汁豬頸肉,金銀蛋豆苗接著都上來了。蜜汁豬頸肉燒的火候剛好,肉質嫩滑又不失豬頸肉爽口的特性,肉汁亦十分濃郁,不會粗軔難咽。豬頸肉售價約60元,絕對物超所值。吃了這麼多的美食,最後來一個金銀蛋豆苗來畫上一個完美的句號,豆苗十分清甜,沒有變老,可見店鋪對食材到烹調都是一絲不苟,誠意十足。吃了這麼多的美食,結帳時約1500元,人均只是300元,相當抵食的一間酒家。老闆、店員都談笑風生,氣氛不錯。將來有機會定要再試其他馳名菜色。…Read More
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The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
4
Service
4
Hygiene
4
Value
Date of Visit
2014-06-28
Dining Method
Dine In
Spending Per Head
$300 (Dinner)
喜出望外的感動
沛記咖啡室
2014-06-05
想食很久了,可是總是來不及在它關門前趕到。今天,趁著有時間,有機會,終於來到並飽吃一頓。可能店還是比較舊式,冷氣並不是太足夠。室內的空間算是較為狹窄。我和朋友點了一個沙爹豬扒飯和兩個紙杯蛋糕,都是這裏較為出名的。沙爹豬扒飯一上來就已經先聲奪人,濃濃的沙爹汁和白飯結合,真的有讓人想添飯的衝動,一放進口,原諒我孤陋寡聞,從來沒吃過這麼好吃的沙爹飯,充分感受到做飯者的誠意,真的想說一句很感動。蛋糕的口感很不錯,但原諒我對蛋糕真的沒有多大的研究,只知道很好吃很好吃。我們把桌上的東西吃得一點不剩才捨得離開。沛記真的是一間令人喜出望外的老店。…Read More
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
4
Taste
2
Decor
2
Service
3
Hygiene
3
Value
Date of Visit
2014-05-20
Waiting Time
5 Minutes (Dine In)
Spending Per Head
$50 (Lunch)
舌尖上的咖哩
Estab De Comidas Ngao Keo Ka Lei Chon
2014-06-05
牛記的咖喱牛腩飯聽說很好,於是前往一試。5月天真的很熱,幸好牛記內有足夠的冷氣。我們點了咖喱牛腩飯,飯很快就送上,而且還熱乎乎的。金黃色的咖哩真的很吸引,把我和我的朋友都引得口水直流三千尺了。我們用湯匙勺了一點咖哩汁放進口中,濃郁的咖喱味瞬間充滿了整個口腔,別以為這樣就完了,咖哩的後勁很強,一絲辣意從舌頭兩邊開始,向喉嚨深處漫延開去,整個口腔的分子瞬間不穩定了,剌激,一摸天靈蓋的位置全濕了。想到一套電影說辣的最高景界是由丹田向上沖,直上天靈蓋再向下撞擊,從口腔爆發出來,我想就是這樣子。牛腩很入味,是另一種辣味咖哩和肉汁的沖撞。這味菜不慣食辣的人真不要隨便嘗試。味道非常好,有機會要再來一試。…Read More
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
3
Decor
2
Service
3
Hygiene
3
Value
Date of Visit
2014-05-15
Dining Method
Dine In
Spending Per Head
$37 (Dinner)
老店風味
NAM PENG CAFE
2014-06-05
經過朋友的推,故約朋友,三五成群過來一試。說真的,找這店確是用了不少功夫,因完座落於老城區當中,穿過不少的舊街巷,終於被我們找到了。一看門面,仍然保留著舊式茶餐廳的風格。進內,我們走上二樓,在樓梯中掛著一幅大大的字畫,証書南屏雅敍四字,頗具魏晉風骨遺風。朋友介紹最著名的是出爐蛋撻和芝士蛋治(其實我有點懷疑是那位朋友酷愛芝士而已)。等了不太久,蛋撻和蛋治都經已送上來了。一看,蛋撻雖不是蘇皮,但因新鮮出爐,伴著熱氣,蛋在撻中搖蕩的畫面已令人垂涎三尺。一口咬下,蛋和奶的混合剛好,奈何可能是老式茶餐廳的通病,都是略甜了一些,芝士蛋治看起來比坊間的不同,看起來很厚實,在蛋的中央包著一塊芝士,當過了一段時間,芝士就瀜入厚厚的雞蛋當中,口感很滿足,芝士和雞蛋在口中混和、相互配合,譜成一首蛋治的協奏曲。味道雖然不是最好,但卻意外的讓你擁有滿足的幸福感,或許這就是七它屹立於此數十年的秘訣吧。本想再多點,但已飽足了,只好作罷。本次人均消費14元。…Read More
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
4
Taste
3
Decor
3
Service
3
Hygiene
5
Value
Date of Visit
2014-05-03
Dining Method
Dine In
Spending Per Head
$14 (Tea)
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