冬蔭功 (已結業)

好耐无揾根叔la~~禁岩朋友生日攞住个蛋糕都吾知去边好~于是又上返呢个自由既小天地禁岩又有另一枱系到兴祝生日~气氛十分好~~个西班牙人仲过黎同我地位美女寿星影返张相!!! 继续阅读

自从冬阴公搬到湾仔新店后，我还是第一次光顾。很喜欢可以一边吃饭，一边观看夜景。美食一上桌，大家便埋头苦干，到快要吃完时才发现没有拍照。冰镇蛳蚶 - 非常鲜甜，点了两客。咖喱炒蟹 - 新鲜多肉又多膏的大肉蟹需要早一天预订， 附送薄饼，点咖喱汁一流。炒椰菜仔 - 选择了马拉盏炒，非常入味，也很喜欢椰菜仔的口感。生虾 - 大只又新鲜，不过本人比较喜欢细只的生虾。冬阴公汤 - 点了大锅，味道比较地道，虾亦多膏。盬烧侧鱼 - 美味滑溜，下次一定会再点。 继续阅读

This one has been on my To-Do list for a while. With the good reviews and a lady with Thai accent speaking Chinese when I called, I was looking forward to some decent Thai food. However I was a bit surprised when a Chinese man who called himself "Gun gor" opened the front door plastered with a couple of Chinese Fai Chun and led us into the dining area - i.e. his living room. There was little to remind customers of the Thai royal family or Buddhist statues that so often is used, sometimes excessively, to create that authentic Thai feel. A Thai woman, Gun gor's wife and the chef, came out and unfolded a very old school Chinese-style table that you see in dai pai dongs, clipped a sheet of plastic cover on the table top, and Gun gor promptly handed us the remote control for the TV. Make yourself at home, beer? he said with a smile. Suddenly it went from "dining out" to "eating in".Gun gor was quite enthusiastic about introducing some daily specials - the curry lamb brisket, the razor clams in chilli sauce, after which you get some garlic pancakes or what he called 薄饼 to mop up the sauce. We went with his suggestions, forfeiting the red curry duck breast and the deep fried calamari (the whole grilled squid's better, he said). We also got a papaya salad, a pad thai (came with prawns), fish cakes and some plain rice. A nice cold Chang beer was poured into a 鸡公碗, a local brand of crockery with a cock painted on it. Throughout the evening, Gun gor was drinking his own Singha beer which he said his friends brought back from Thailand for him. He prefers Chang, but since it's a gift, he wouldn't want to waste it, and proceeded to ply my bf with more beer from his own bottle of Singha.The food was fantastic, period. We wanted spicy, so the chef didn't muck around. It was spicy papaya salad straight up, properly grounded like they do in Bangkok street stalls, with plenty of freshly squeezed lime and crushed peanuts. It had the perfect balance of sourness and spiciness, neither overpowering the other, and it was a great way to get us started. Hungry for more, we dug into the big plate of razor clams which were juicy and succulent (with a bit of sand, though that wasn't a huge issue, at least it was fresh). The sauce was creamy with a hint of chilli, which always goes well with seafood. The lamb brisket was actually a 枝竹羊腩咖哩煲, a Chinese Thai version that Gun gor created, using the best 枝竹 (beancurd sheets) and lamb which he proudly quoted us the market price for the ingredients. He also added spring onion and water chestnut which were simmered until they were soft and had soaked up all the goodness of the curry. I really liked that thick yellow curry, with the fragrant cumin and saffron wafting about in the air. I eagerly dipped my pancake into the sauce, which was softened slightly by the hot curry but still retained a crispy lightness to it. We ended up getting 2 servings (i.e. 4 whole pancakes, which was a lot even by our standards), and Gun gor suggested we try a crispy version and another slightly softer and chewier one, but still quite crunchy. The most similar thing I could think of that resembles the texture is the Shanghainese pancake where you put fillings in it, minus the hole in the middle. The fish cakes were deep fried to a slightly darker brown colour than the usual, but did not have that crunchy batter encrusting the usual ones we have. It's more like a fish patty actually, soft on the inside, and it's definitely home made as you can taste the tiny bits of ground up fish bones, but fear not of choking on it as it's all very edible. (I can't believe I forgot to take a picture of it).Gun gor was talkative and friendly, sipping beer and watching TV with us at the same time. He told us about his life story, how the restaurant came about, and introduced us to his kids, the youngest being less than 2 weeks old. He even invited us back to have 姜醋 in a couple of weeks' time. He said he'll start operating lunch hours in mid Dec, so call ahead and get your table. It's wise to call in advance for several reasons. One is that he is often booked up by private parties for regular customers, the other is that you need to call and order fresh seafood and other dishes that he needs to make fresh. Another reason is that he does a lot of takeaway orders, so keep that number handy. Quality seems to be top on his list, as he emphasised on using seasonal produce, the quality of the ingredients, and raved on about things that he and his wife's relatives bring back regularly from Thailand, including their home grown sticky rice for the mango and sticky rice pudding. I'd imagine the mango would be flown back in their suitcases too.Although it's not the cheapest restaurant in town, it's still not expensive by any standard given the great food we had. The experience was very memorable (we shared their bathroom) and the superb hospitality and service would keep us coming back for more. 继续阅读

早日有人带我去一间泰式私房菜，位于铜锣湾一座旧楼里面，地点较为难揾，要真系识食先会揾到。不过难揾归难揾，食到你就发觉几难揾都值得，里面餐厅装修比较朴素，但系最啱我可以坐得无拘无束嘅人。我地一行６人，叫左生虾，咖喱鸭胸、榚蟹粉丝煲、泰式烧风鳝、泰式炒通菜同埋海南鸡。首先讲生虾，真系好甜、好新鲜，而且个汁真系一绝，够辣之余更有一种香味，比我食过好多泰国菜馆高一筹以上，有啲惊喜。然后系咖喱鸭胸加烤薄饼，个咖喱都够地道，鸭胸亦ＯＫ，不过最令我惊喜嘅系个烤薄饼，劲松脆，而且仲有好强牛油味，点咖喱真系好好食，我地食完都忍唔住叫多一碟。然后系个榚蟹粉丝煲，只蟹成斤半重，好新鲜好多膏，师父话蟹系佢每日自己亲自拣的，没有靓蟹那天便不会做，所以保证新鲜，不过就要早一日预订。然后系烧风鳝，我从来不见过咁大只的烧膳，就好像一大块银鳕鱼扒一样，啖啖肉！泰式炒通菜都ＯＫ，嚋菜都好入味。本来都已经好饱（因为估唔到烧风鳝原来咁大份），不过师父极力推介海南鸡，佢话系自己秘制，咁就叫多半只试下。的确好好食，一食就知道是走地鸡来的，好有鸡味，好耐冇食过走地鸡了，而且个汁又系好得，同头先个生虾汁一样够辣，不过仲惹味啲。埋单每人百几蚊，真系好抵食，而且食得到系好佢地啲汁料好地道，同埋我最buy佢地啲材料好新鲜，呢样野是呃不到人的。不过地点真系隐密左啲，真系冇人带路都未必识去。总括而言，我揾到间隐世泰国私房菜。 继续阅读