影片
招牌菜
食记 (8)
22-2-2009继续试九龙城的潮州菜馆, 今次再行远一点, 0黎到呢间将自己同半岛酒店相提并论 的呢度. 一行 4 人, 都系叫返平日最常叫的(食送)菜, 整体印象又不错㖞:- 冻蟹: 0系门口见佢挂了几只几大只的蟹出来, 我0地叫呢只亦够大又几靓, 肉质够结实, 虽然我觉得干0左少少, 不过味道够鲜甜, 蘸少少落了姜粒的醋, 开胃惹味. $3xx 咁大只, 抵食.- 卤水鹅片并盘 (鹅片/鹅肉, 鹅肠, 鸭舌及豆腐): 卤水汁唔够澄海老四的 (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1943305) 香, 不过都够味的, 还不错; 鹅片鹅肉鸭舌全都好入味, 鹅片够腍, 不过我更欣赏鹅肉, 比鹅片更滑, 好食; 而鸭舌就系咁多款最好食, 极嫩又带点鲜甜, 正! 垫底的豆腐亦滑溜, 不过一般入味; 鹅肠就干净爽口搭够, 食落无乜味道.- 川椒鸡: 鸡肉肉质似猪多 d, 个汁亦调得比较咸, 味道一般; 川椒叶够脆, 不过落得太少, 唔够喉㖞.- 胡椒猪肚汤: 唔算呛喉, 但对我0黎讲已经几辣; 猪肚煲得软熟, 几好食. 其实我唔系太饮呢款汤的, 都系唔讲太多了. - 蟹肉扒时菜: 豆苗卖晒, 唯有食苋菜, 不过苋菜本身几老又煮得唔够腍身, 蟹肉落得唔多芡汁又太糊口, 加加埋埋效果麻麻; 反而得几粒的配角草菇清清的又鲜甜, 仲好食.- 肉碎蚝仔粥: 怕蚝仔烙会腻, 所以叫了蚝仔粥, 亦成了我的淀粉质主食... 蚝仔落得颇多, 一般肥美, 不过几鲜甜的, 加埋方鱼, 肉碎, 唐芹 etc, 几清甜的一个「泡饭」.环境十分光猛干净, 阔落好坐又有电视睇, 阿叔阿姐又斯文礼貌, 食物又唔错, 同屋企人0黎真系一流... 不过, 我仍然觉得最好食系创发 (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1904796)!
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为怕中秋节同人迫吃贵嘢, 所以提早星期五同屋企人吃晚饭, 由大家姐带领, 去喥看门面不错, 看上来光猛, 清洁. 人不多，大家姐话夜宵时间会多人啲, 去到0730时, 只有三数枱客, 走时约9时, 人开始到场. 菜色都是叫一般的潮州菜, 1. 鹅片+鹅肠 $120 (应是两个例牌成一碟的价钱) - 味道ok, 鹅肠爽口2. 蚝仔粥 (蚝肥味) 3. 龙江鸡半只4. 普灵炸豆腐 (非常有豆味, 一定要吃, 我口咙痛都唔理)5. 潮州炒面 (很咸)6. 鹅掌煲 (都很入味, 可以啦)7. 鸟头 (这菜主要看是村料, 厨师的功夫不太多, 冬天吃会好啲, 因为鸟头会较肥味)8. 韮菜猪红埋单8 个人$615-总括来说, 一家人或知己吃饭的好地方, 价钱不太贵, 有一定水准
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终于忍唔住要开始写第一篇食评。首先拣呢间食店纯碎系意外，因为谂住同个朋友去番之前食开个间潮州店打冷，咁上来开饭喇找番间店地址，以及顺便订位啦!咁个朋友唔觉意找到呢间，又见到之前食评不错，大家就抱住一试心态出发。去到个阵有人未到先叫了一碟鹅颈吃下先，味道不差。人齐勒(六位)，问下阿姐有咩好介绍，点知佢介绍既鹅肝卖晒，吹胀!之后点了阿姐话好多人点的潮州杂烩煲(唔记得exactly咩名)，蚝饼同埋椒盐濑尿虾。然后大家再点了炸豆腐同鹅拼盆。(失望无乜海鲜可以叫啰)𩠌来了濑尿虾好味，可以再叫蚝饼粉不多，油不多，good炸豆腐，滑呀鹅拼盆，抵又好味最后重头戏来了，潮州杂烩煲($188)好似鱼旦丸菜大杂烩，超级揾笨，话包有的带子个size细到呢!!! 大家唔上唔落，肚子仍然想吃东西，最后拿拿临解决埋大杂烩，就火速去第二间再拼过。
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又一间新开响龙城嘅潮菜馆。年三十嘅下午，难得邓sir叫食饭，近近哋嚟食餐晏...人当然不多，始终呢度嘅位置系有D隔涉...主打嘅系怀旧潮菜，但正所谓"贼佬试沙煲"，第一次嚟，都系试D普通嘢稳阵...卤水嘢当然系稳胆之选。拼盘有鹅、卤蛋、豆腐及猪耳。卤水做得挺香及入味，食到浓浓嘅八角味；鹅肥咗D，其余嘅都做得不俗...今日唔食蚝烙，转而食萝卜烙。大大块，足料，边位煎得香口，不错...方鱼炒芥兰用嘅系芥兰最嫩嘅部份，食落极甜口，不惜工本，若果方鱼碎落多D就更好...已经饱饱，邓sir意犹未尽，一人再嚟多碗蚝仔粥。蚝仔够大只且份量多，一咬之下甜汁流出，有水准....整体有水准。正盘算下次带太座嚟试试，点知隔咗一阵，感到喉咙极干极不舒服...味精作粹....变成OK脸....
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Dinner with 3 friends, this place offered parking for customer so we saved the hassle. It is a new restaurant apparently but still quite full. I was never a Chiu Chau cuisine fans but the dinner was quite pleasant, or maybe I just got attracted way too much by the TV Food (mentioned selectively): Marinated platter- I like tofu most, and the geese was really quite tender.Deep fried tofu –texture was funny, coz it comes with a funny sauce (colourless but savory) which I had to dip in and have it quickly, the coating kinda absorb the flavor of the sauce yet still crispy and inside still smooth. “Shek Lau Gwoh”–The coating didn’t get broken, I never knew it was made out of egg white till that night, amazed by how it can wrap the foodDessert –I don’t reali know the name of the sweet soup but it was apparently chiu chau style and was quite nourishing.Sugar and Vinegar Noodles –this is the only thing I ordered, I liked it coz its not the super oily type.Service: I like it when they do wet napkins, they refill the tea pot frequently and changed the dishes too. I remember the price was fair coz we ordered cold crab, salt and pepper fish etc too. Recommended.
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