南江海鮮酒樓 (已結業)

今日系男朋友既生日，经过寻日既庆祝活动之后，大家都怀著一个开心既心情入嚟南丫岛过一个平静既正日生日，本身打算去大兴食，见佢食评好好但可惜嚟到无开，听街坊讲佢地已经系半退休，唔接新客了！咁唯有是但揾间去试下啦！误打误撞之下，我地就嚟咗呢间南江！可能因为平日既关系，呢度都无乜人，有既都系老板娘既朋友....我地今晚主打想食蟹，但又怕套餐既蟹太细只，所以问咗老板娘可唔可以加钱转大只蟹，最后加咗$150 将蟹加大，我地点咗椒盐濑尿虾、避风塘炒蟹、辣酒煮花螺、豉汁蒸鱼同埋烧乳鸽，D𩠌一碟一碟咁送嚟我地就开始累积不满既情绪了！烧乳鸽 - 佢有两个价钱，BB鸽 $45，大鸽 $60，我地之前去大围都系食BB鸽，所以今次就叫咗大鸽嚟食，但点知嚟到个SIZE系等于大围既BB鸽，皮唔够脆，一般椒盐濑尿虾 - 味道一般，有一两只肉梅，但尚可接受豉汁蒸鱼 - 条鱼蒸得好老，对于一间专门食海鲜既酒家嚟讲真系唔可以接受辣酒煮花螺 - 无乜味，完全唔辣，太细碟，只得10粒好似手指头咁大既花螺避风塘炒蟹 - 加咗 $150 都系比咗细 SIZE我，完全唔系之前佢拎出嚟𠮶只咁大，仲同我讲话咩海鲜都会缩水，蒸鱼都会缩咁话 真系咁都讲得出!!!!!! 我都唔想再同佢讲野，再讲落去真系火都嚟！最后见佢碟碟都细碟，我地叫多咗碟椒盐鲜鱿食，呢味系哥哥仔推介既，成餐饭佢都招呼周到，所以信佢推介，佢果然无介绍错，呢味𩠌真系成餐饭既精髓！GOOD!!! (不过可惜食到呢个时候已经成肚气，唔记得咗影相:()整体嚟讲，呢度既食物真系唔值呢个价钱 (呢餐盛惠 $776)，水准低于茶餐厅都不在话下，最唔钟意就系做生意唔老实，加钱唔紧要，最紧要系要老老实实讲好咗比咩人就比咩人，做生意真系唔系咁做呢！其实呢个价钱真系可以食到好多好野了....今次呢餐真系令我对南丫岛海鲜大打折扣，短期内都真系怕怕呢！…查看更多

以后都唔会再去呢度饮茶...野食唔系特别好, 又唔系特别平, 服务又唔系好...有人叫我再去都要谂清楚...1. 食物求求其其 - d 野食唔新鲜又唔好味2. 卫生差 - 碗筷食具有好大阵漂白水味1. 态度差 - d 阿姐十问九唔应, 有时仲俾面色你睇5. 埋单计错数, 争d 俾佢收贵钱…查看更多

We did our little walk on Lamma, but this time starting from the South and ending up at Yung Shue Wan. We settled for a few pre-dinner drinks at a nearby bar, then mulled on the options for seafood in this part of the island. After a quick glance on Openrice, we went for Lancombe only because it was 3rd down the rank of seafood restaurants, the 1st and 2nd being closed when we walked past to check. We were a bit hesitant about the super bright fluorescent lights which someone worried might have blinded us (are goggles served on the side?), but nobody got burnt at the end of the meal.The menu is extensive, and there are many choices for non-seafood dishes. But sticking to our plan we went to the front of the shop to check out the daily catch. Unfortunately, I didn't quite find what I was looking for - 3 crabs that were the the liveliest looking out of the lot, a dozen fish swimming around in a tank, 1 lobster, and the rest were VERY still prawns and pissing prawns, flaccid looking razor clams, and some scallops. Not a promising start, but we did the best we could. We ordered the salt and pepper squid, double-barrel portion, the pissing prawns stir fried with chilli and pepper, butterflied prawns steamed with garlic, razor clams stir fried in black bean sauce, a kale with ginger, a broccoli with garlic, and a Yeung Chow fried rice. I decided to add a curry stew of beef brisket so as to avoid ordering 7 dishes as per Chinese tradition, but sadly, that order never came. However the staff kindly made us another dish of kale in garlic sauce when one of our visiting guests remarked that he doesn't like ginger, so I guess that made up for it.The squid was the highlight of the meal - after I asked for more salt and pepper sprinkle. Chunky pieces deep fried to a yellow golden colour, it tasted great with the sweet and sour sauce. The only recommendation is that the cook should be more generous with the salt and pepper stuff which goes great with rice. The pissing prawns were tender but sadly lacked flavour, as again there was not enough salt/pepper/chilli, and also the wok was probably still warming up for the "heat" to bring the flavour out of the condiments and infuse the prawns through the shells. However it provided a lot of entertainment for myself watching my guests figuring out ingenious ways of cracking open that long spikey shell with a head that looks like a miniature alien. The steamed prawns were mushy in texture, though this time the garlic seems to be bountiful and marginally saved the dish from being deemed a total disaster. At $278 for 10 prawns, it was so not worth it. The razor clams were doused in black bean sauce which one of the guests got hooked on, but the flesh of the clams itself was limpy, chewy and unappetising. The kale and broccoli were fresh and cooked through just right to retain the verdant crunchiness. The fried rice was a scam - carcass-coloured char siu that reminded me of anatomy class back in med school, a few pieces of prawns here and there, and the rice lacked that dryness to the texture which all good fried rice should have. However, I was not one to complain and was a good sport in tucking in and making yummy noises and giving the thumbs up for the friendly (but forgetful) staff. One loved to chat in pretty good English, and the rest of them were amicable and cheerful when gently reminded to change our plates which were piled high with shells.Perhaps next time I'll go for the non-seafood options that looked appealing - braised or roasted pigeon, various kinds of tofu, curry beef brisket curry and a few others caught my eye.…查看更多

七月中旬‧晴朗在香港仔鱼市场。「大佬，系米留了只大蟹？」我间著三寸深的水在问。「呢只！」外表凶悍的鱼档大佬，指著一只至少二斤重的红花蟹说。「哗！好大！几钱？」都好少可见到这样的极品了。「边个叫你来的？」凶悍鱼档大佬问。「xxx」我说。「唔使钱！」吓！就在这里，多谢地方有势力人士。一个人，一只蟹，入了南丫岛。在大街上信步而行，来了这里。也不知为何选这里的，只是随意选。问好了油料钱，就要了支蓝妹等吃。红花蟹是硕大无比，用的是店子最大的蒸鱼碟子，拿出来时，绝对是一阵哄动。隔邻的食客来影相，店员来问在那里找的，绝对没有夸张，我想也很少人会吃这样豪华的午餐吧。蟹肉鲜甜无比，蟹钳极大，用来吃蟹的钢钳也不管用，要劳烦厨房去将之敲碎。吃了整只蟹，饱到不得了，什么也不用再吃了。蒸蟹的油料钱是每斤三十元，不便宜。问过如用蛋白花雕蒸的，更是要收二百 ~ 我的样子似是羊牯吗？放下一百，去喝酒！更详细的南丫岛半天游：http://gourmetkc.blogspot.com/2010/08/blog-post_28.html…查看更多

公众假期入到去,人山人海, 本想在书虫吃午餐, 见到书虫的套餐都是 $98, 但无奈太多人等位结果就选了这间, 好失败3个人叫了二人套餐, 其实份量真是够2人而已, 千祈唔好咁大食的, 否则唔够, 2个人都勉强够何况是3个人, 所以另加了一个瑶柱蛋白炒饭 $60 而二人套餐 $198 包 :但bb 鸽的皮唔脆, 一碟菜 , 一条鱼是立鱼 (可能蒸的时间长了少少, 因为有些鱼皮已经蒸烂了)豉椒炒蚬.....好多是吉壳, 豉椒汁得个咸字无椒味我地是坐楼上望到码头的位, 景观是不错的, 相比起索罟湾那面, 很多食店都是加一茶芥全免的…查看更多