瑪寶鮮

我最愛嘅 “高流灣” 搬咗去尖沙咀寶勒巷盈豐大廈二樓. 好幾次同行朋友係地下大堂等𨋢嘅時候, 都話三樓嘅 “瑪寶鮮” 好食.老友 “村井” 識人, 今日帶隊約埋 ”長介” 和 “一清” 嚟食午飯. 長介遲到一小時, 搞到大家都好肚餓, 罰佢請飲酒.🍽 “瑪寶鮮” 屬傳統中式酒樓, 地方光猛闊落, 坐位舒服. 今日唔食點心, 主攻出名嘅菜式.🐖 蜜汁叉燒頭. 半肥瘦偏肥. 熱辣辣, 香口肉嫩, 好食. 乜嘢係叉燒頭? 即係叉燒焦黑嘅部份, 聽講叉燒頭尾因為燒嘅時候離火源較近, 產生梅納反應和焦糖化反應, 特別好食.🕊 脆皮鮮乳鴿. 香脆肉嫩. 鴿肉非常甘香. 🐟 豉汁盤龍鱔. “村井” 一早預訂. 嘩! 出場有氣勢喎. 鱔肉質地OK, 唔特別 “脆”. 豉椒汁一流, 撈飯吧!🦀 蟹肉粉絲煲. 超級多蟹肉, 粉絲保持到濕度.🤗 總結: 廚師完全表現出實力, 食物水準一流. 坐位闊落, 服務周到, 性價比甚高, 今餐大鑊全勝! “長介” 即時再訂枱, 約咗飯局, 期待下次光臨.…查看更多

幸得朋友介紹才發現尖沙咀寶勒巷有這樣高質素的酒家,非常適合大伙人聚會。蜜汁叉燒皇 的確是色香味俱全的叉燒！師傳每天於自家工場新鮮製作,選用頂級梅頭肉製成。叉燒外層燒得焦脆,肉質軟腍,帶蜜味,真想來碗白飯。姬松茸燉響螺 向來都喜歡喝燉湯,媽媽間中也會在家中弄給我們。秋季天氣開始乾燥,最適合喝燉湯滋潤一下。師傅以響螺、姬松茸、赤肉和雞件等燉約6小時,非常足料!喜愛燉湯是因為較清徹,而且湯頭鮮甜。千萬不要遺忘了那些湯渣,響螺和姬松茸味道香濃,爽口得來帶點韌度。私房醬三鮮炒花姿 三鮮是指青椒、紅椒和茄子,還加了番薯。花姿,即是墨魚,鮮甜爽脆,私房醬酸酸的,為花姿片添色彩。雪山油鹽焗老虎蝦大家見到這碟蝦都嘩嘩聲,不忙站起來拍前面的一座蝦山！6隻大蝦開邊炸至香脆,上菜時淋上油鹽湯汁,令蝦身看上去更晶瑩,蝦肉結實爽口,脆得可把整隻吃下,墊底的炸米粉也十分脆口,小朋友定會喜歡。古法炆龍躉翅很想念瑪寶鮮的這道菜!輕易成了我全晚至愛採用野生龍躉皮最厚的脊位,走油後跟冬菇、支竹、火腩一同燘煮而成。沒想到魚皮竟那麼脆！(大廚說新鮮的魚就是了)厚厚的龍躉皮口感滑溜,帶少許嚼勁,每一口都充滿骨膠原！肉質也鮮嫩可口,更沒有腥味。其他配料均煮至入味,特別是支竹,吸收了所有精華,令人吃不停口！脆皮鮮乳鴿好久沒有吃過這麽美味的乳鴿手套都不用拿,快點趁熱吃吧！！金光閃閃的皮泛著油光,一咬下去肉汁四溢,油跟肉汁沿著手指間滴下...這個菜名爲脆皮鮮乳鴿,真的做到皮脆肉嫩,肉質嫩滑得來帶些微嚼勁,啖啖肉汁。大家都很豪邁地吃,沒有空說話了。我們一行六人此時已經吃得撐著肚皮,但仍叫了兩款甜品。番薯糖水自小喜歡番薯糖水,熱辣椒,冬天吃特別暖胃。番薯盛得滿滿,煲得腍身香甜,加上微辣薑湯,好吃。蛋白杏仁茶不是很多人接受到杏仁茶的強烈味道,但這杏仁茶濃郁得來較平易近人,而且入口滑溜,要是蛋白是蛋花狀就更好了。…查看更多

This eatery simply elevated the traditional cantonese dishes to new heights thanks to the finest ingredients and wise cooking tech. For starters, we opted for the FRESH beef tongue (how rare it is for not having frozen one in HK!), served chill with house made well-balanced Si Chuan Spicy sauce. Appreciate the fact that the plate was also served chill so that it won’t affect the beef’s temperature!The signature Barbecue Pork was another winner. Portion were verging on the large side. As the most tender part of pork while being grilled freshly on the same day we dine, the meat was so tender and succulent, with a hint of honey on the outside. We also tried mushroom soup, reminding us of ones our grandma would whip up back in the day, with all ingredients stewed for 6 hours and become a crystal clear broth!For mains, we chose the recommended fish pot. Portion were verging on the large side. (Please reserve the fish a day before). Traditionally used to hold the temperature while enhancing the distinctive smell and taste of fresh fish, the metal pot was hot enough to create the sizzling sound and steams. A collagen combo, with huge pieces of fish and chewy fish skin in 1/2 inch think. Bottoms are tofu skin and deep fried pork belly that soaked up all the essence of the dish.One of the most impressive signatures was barbecued baby pigeon.Pigeon meat could easily turn tough and chewy, but Marbo Seafood Resto tells a different story.Complimented with crispy skin, each bite was soft and tender, while giving a burst of juice from the meat( it just kept dripping all over the table and plate!) with a hint of savoury and brothy taste. This hearty dish simply left us eager for more!Worth noting the restaurant’s dessert- sweet potato in ginger sweet soup; and the almond sweet soup with egg white, which will surely impress. It’s an ideal restaurant to bring guests you want as there were plenty dining rooms; spacious enough. We had fish pot, deep fried prawns and few other cantonese classics. …查看更多