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今天我和我家人同我的亲戚去了山长水远的天后去吃晚饭。初初以为这间酒楼不会比其他的酒楼有什么大的分别。我们吃的东西应该和平时吃的差不多吧。 。 。 ？唉。 。 。为什么要去那么远呢？ ？ ？好累啊！我下车的是后再望望周围的环境。 m hai ah ma， 为什么我们进了一个屋村？还要在一个山上？ ！不要理了， 肚子饿了。 auntie 说酒楼就在welcome 旁边。进去了！诶？为什么在屋村里的酒楼那么干净的？第一个印象：不错，应该不会差得去哪儿的：）（鱼缸水很干净！） 哈哈哈。地方不算好大，但比起其他的酒楼，静。然后进去了找我的舅父和其他亲戚。原来他们在一个少少的房间打mazhong ＝＝“。 想像时间过得那么快！我的表姐已经生了一个好可爱的小B！ ：） 还没该名子：（我急不及待问了阿爸“为什么选择这间酒楼？” 他说”不要看小他！这晚餐值8000dollars” 我瞪大了我超细的眼睛。 “哈？ ” 呆了。 what？are you kidding me？？ 我转头，就看到我的舅父和酒楼的老板在谈话。 十个人吃八千？哇哇wahhhhh！！！好贵＝＝“第一碟菜： 汤： 雪耳猪展海底椰＋无花果＋八级大red dates！ 汤，层次分明。首先，有一阵很浓烈的猪展味，非常香。完全是味道，不是味精因为喝下的时候感觉非常请，而且鲜甜。有可能是海底椰的效果。然后喝到鸡发出来的味道，反而另到猪的味没那么突出。是正气的糖水。第二碟： soy sauce 虾很很很喜欢吃虾！见到虾的shell很薄露出虾鲜橙色的纹和雪白色的肉。 。 。好想一口吃了他！原来shell的部分也可以吃。不，我建议连shell吃。因为虾的淡淡鲜味正好配合了点点在虾shell的特别soy sauce。分量刚好很平均。第三碟： 鲍鱼这是我第一次吃鲍鱼的所以不知道怎样去形容。。。但是吃到鲍鱼很容易chew，its not like chewy but just chewable，and the juice just squeezes out without being too salty！正！第四蝶： 虾沙拉卷又fluffy又脆，芒果刚好另到卷内非常丰富，加上虾的软而脆的感觉，而且沙拉浆好轻盈，又是一个完美的配搭。卷好像解释了虾应有的口感，脆脆的，但又软软的，而且轻轻的浪在口中。好回味！第五碟： 虾带子＋紫菜豆腐＋豆苗＋蟹粉＋蛋花好精彩的一碟。虾和带子弄成一个饼装。有两种不同的口感，好像在吃一个好大好大的虾蛟。在加上少少的蟹粉有些咸咸的感觉，好creamy又有口感。在吃一口豆苗，脆脆的，很新鲜，清新，离开了虾在吃一口软软的豆腐。上面贴了一层紫菜但不是紫菜，是fresh green coloured 的一层菠菜弄成紫菜的型娤。豆腐淡淡的和这紫菜配合的非常好。再一次强掉到浓而鲜，脆而软的配合如此重要。Because its nearly 3am now, so im gonna hurry and type in english sorrythe next dish was a fish called "gua zi ban" its about 12+inches and very fat and huge, weighs pretty much, the skin was perfect, it was definitely freshly made as its fin was pointing up, and there was a generous amount of onion springs. The skin slipped through my mouth and melted in!!! the meat was fluffy like air but tasted soo fresh, the meat was definitely not over cooked, it was just right. i felt the collagen running through my veins >< i feel so beautiful now hahaha just joking. the fish seriously needed nothing to make it taste any better. In addition, it was amazing to see that the "loban" actually helped me to serve my food!!! >< he was there!! FYI: this "lo ban" used to work in lee gardens a long time ago but moved off to form his own restaurant in hung hom he's now moved to "tin hou" in "lai dak village" he loves bali food i think.... he has quite a relation with my uncle who works in a bali restaurant as "lo ban" as well. i dunno.... Next dish was curry beef belly + vegesawesommmmee, though im not a big fan of curry, i can tell that it was not oily at all, plus its the big boss's signature dish, of course its good. everything he makes is all about balance, the curry was well balanced, the potatoes were just great, they were not too hard or too soft, just right and amazingly they weren't hot at all but just flavourful and blasting with curry smell and flavours!, and one bite of the meat and then the potato... wow... amazing, but it was still too hot for me ;( apparantly he made the curry sauce himself! no wonder its good. the best thing is that there's no coconut. i hate coconut curry gosh seriously why do people need coconut in curry? tastes awful no offense. in the end we finished it all we also used the sauce to go with the rice delicious mann i wanna upload more photos open rice needs to upgrade soon. we had veges as our final dish, again it was awesome fresh veges just finished the day along with two traditional desserts, "chui ma fa" and "taro jin dui" taro fried balls. my sister loved them. and amazingly the fresh fruits they served were also in good quality and were ACTUALLY SWEET. now thats hard. hahaha. the taro seriously was just right as well, i think it was for free cuz the chef actually wanted us to try it even the big boss didn't know that there was this dish... lol. but the taro filling seriously oozed out of the warm squishy lightly or perfectly fried dumpling. it was chewy and creamy anddd spilling in to my mouth with mild sweet excitements in my mouth. the feeling was great esp in the winter~ i forgot my manners and used my hands hahaha and it didn't feel oily at all no guilt no guilt at all overall from what i ate from when i was born, (chinese cuisine) this was the best i ate, better than lee gardens, and prices are definitely cheaper. all the good things are in the bottom of the sea i guess~~~~ goodnight
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突然个客话同我食饭，无订位差啲无得食，今次坐房睇唔到无敌大海景，不过多左部电视。坐房最惨就系无人理，次次酙茶、落 order 都要走出房外揾侍应帮忙，唔多方便。近日师父啲味精越黎越重手，食完都几颈渴 ~ 味精抗通账？海蜇熏蹄，保持水准，熏蹄有赵口、有咸香，皮脆肉嫰。海蜇都满意既，爽滑啰。最紧要系配个白醋黎食，唔系味道就好寡喇。四川口水鸡，失手，好咸啊。完全唔辣，仲好油添，但点解今日啲酱料特别咸架，鸡肉口感嫰滑，几好，只不过太咸呢。避风塘三宝，仲谂住会用炸蒜蓉堆住三宝，原来系用天妇罗既做法炸，再用椒盐兜两兜。三宝有鱼肉酿青椒、红椒同茄子，炸酱薄薄一层好松化，不太油腻，好好味，尤其系茄子，切得够薄，炸到熟透，软棉棉，口感一流。炸明虾角配沙律酱，又一次失手，好咸呀，今日好多味都出手太重。虾肉鲜爽，炸得金黄香口，好味道，但太咸。都系较喜欢以前用粉丝卷住炸，卖相吸引又无咁油腻，好怀念。蟹籽烧卖，虽然无咩蟹籽味，但猪肉味香浓，虾仁鲜甜爽口，只用少量肥猪肉，口感够实净，好味道。鲜虾饺皇，皮薄馅靓够通透，食落鲜虾味浓又特出，口感爽甜美味，正。四宝鸡札，鱼肚、冬菇、鸡柳、芋头。又系芋头呀？我唔食芋头架，都唔知几时啲鸡札兴起用芋头，记得细细个时都唔系咁，大多用火腿、珍珠笋、冬菇、猪肚、淮山、蟹柳，不过点都好过有啲食肆揾猪皮扮鱼肚啦，过份。讲返囍满庭既四宝鸡札，其实最好系唔好拆开，一啖咬齐四种食材先最好食，不同既味道及口感，非常特别又多重层次，非常可口。鸡柳鸡味浓且口感嫰滑，鱼肚软棉棉，索晒啲精讲，鲜甜美味，冬菇爽滑弹牙，腐皮爽滑又咽靭，正呀。姜葱牛百叶，再三失手，好咸呀。口感够爽够嫰，但实在太咸喇。鱼汤浸鲜竹卷，味道最正常既一味，清清地既鱼汤完全渗入卷中，不俗。无蚝皇鲜竹卷咁腻咁滞，曾系某酒家试过葡汁鲜竹卷，味道更胜一筹，超正。
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每次来渔人码头,也是迁就在隔离上班的M小姐,就算行到崇洁街,一来一回也要十五到二十分钟,对只有一小时中午饭时间的他,在渔人码头用膳,似是唯一选择.是次午聚选址在商场内的"喜满庭",没记错前身是"潮州公馆",想起上一次来渔人码头用膳,就是潮州公馆,已是三年前的事了.看此酒家在贵网的食评,差不多一面倒好评,这个中午除了M小姐,尚有Mrs K,其实,是有些伴手礼给大家,便相约一起茶聚.吃点心之前,点了煲例汤,陈慧琳都识得扮Cute同大家讲:食饭就煲例汤.我扪吃点心,也要煲例汤.是日为西洋菜煲生鱼汤,原个瓦煲上,煲得够火喉,味道鲜甜清润.烧腩仔如果是烧起不久的话,热辣辣就很难会差,但此烧腩仔则不是在最佳状态,食味当然差一截.煎萝卜糕颇佳,起码吃下去吃出清甜萝卜丝,妄想一点,有余均益辣酱的话,一定加分.春卷有别吃惯的味道,包著的大多是菜丝,但没有芋头在内,感觉颇斋.虾饺是水准之下,一夹外皮即漏水,质感很潺,大家见状也摇头.叉烧包份量不大,本身松软,说是蚝皇叉烧包,蚝味并不突出.蒜茸蒸鲜鱿做得入味,爽口弹牙的鱿鱼,充满浓惹的蒜香.烧卖爽口,吃落还有肉汁流出.陈村粉蒸排骨,看外表也觉得油腻,排骨肉质松化,陈村粉则未够入味,两者有点同床异梦感.三个人的午餐,连加一茶芥刚好$300,平心而论物非所值,如果在黄埔肇顺同样三人行,也无须这个价钱.真不明白为何会惹来一面到笑脸?细看之下,原来当中大多好评,是出自非会员,和见习生之手.是什么的一回事,大家也心知肚明,无须画公仔画到出肠吧.
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在“openrice”上看到这家店居然全给笑脸，那怎么我也要试试到底有多好啦！ 挑了星期五的中午来喝茶，刚到时人不算多，大概半满而已。靠窗的一面可看到海景，不过全是大桌子，我们被安排在厅中间的四人桌。点心款式不少，我们很快划好点心纸，都是些大众化的食物。 先叫了八样点心，它们很快就一一上桌了： 囍满庭虾饺：饱满通透，夹起来皮也不破，虾肉馅爽口，水准甚高！ 蟹籽烧卖皇：大小一致，包得很紧，外层的黄皮完好无缺，猪肉和虾仁的比例恰好。 灌汤小笼包：名符其实，真正做到灌汤效果，不过端上来时其中一个已流出汤汁来，皮颇薄，只是顶上收口稍稍硬了些，肉汁鲜美，比普通小笼包还好吃。 金黄流沙包：当我把包一分为二时，里面金黄灿烂的汁是缓缓流动著的，入口甜丝丝的，却又不过分，和驰名流沙包店“新星酒楼”一样棒！要做到如此效果不容易，我吃过其他酒楼的，通常不会流沙，变成奶黄包般了。 瑶柱珍珠鸡：迷你版的糯米鸡，可内容一点也不迷你，糯米饭粒粒分明，虽然瑶柱不太吃得出，可咸蛋黄、肉丝、鸡肉等样样不缺。 蜂巢炸芋角：外层炸得松脆而不油腻，内部的芋蓉粉滑，我连吃两个。 蜜汁叉烧肠：每间酒楼都有供应这款肠粉，一般的做法只是塞些厚厚的叉烧，而这里是把叉烧切得很薄，这样吃起来方便多了，当然啦方便了客人却麻烦了厨师！ 香煎萝卜糕：又是诚意之作，萝卜糕故名思义，糕里要有萝卜，可坊间已变成没了萝卜的粉糕了，还好这次的是真材实料的！ 吃完以上所述，我意犹未尽，又再加了四笼点心，没想到一点钟下的单足足等了半小时才来，我差点想取消呢，原因是店里当时人满为患，也许厨房忙不过来了，没办法，好吃的店当然生意也相当好啦！ 四宝滑鸡扎：腐皮包得特紧，每样材料都份量十足，味道清淡，不过挺饱肚的。 时菜牛肉球：相比之下，较普通些，混了些香菜的牛肉咬起来颇弹牙，没啥特别了。 自制黑椒蒸凤爪：现在的酒楼很少会自已做这道点心，因为只算个中点卖不了几个钱，大部分都是买现成的，所以看得出“囍满庭”是用心经营的，平常的凤爪遇到辛辣的黑椒变得不寻常起来，比用黏乎乎的茄汁勾芡惹味多了。 怀旧鸡饱仔：唯一我没碰的点心，太饱了，所以让老公和儿子吃掉了，他们反应不错。 买单那刻，更加开心，因为一共吃了十二笼点心，只是二百多块，这么好吃又便宜的店一定要多些光顾了！
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区内海鲜晚饭首选,每次必点清蒸鱼.师傅每每能做到'一点红'的效果, 出品质量不下区内外任何一家,抵赞!时令冬瓜盅清甜自然, 无添加味道. 有很多客捧场, 提早预订为妙.黑椒牛柳粒嫩口, 雀巢做形工整用心, 入口香脆而味道不呛口, 食得出小菜师傅的心机, 现今之下已经是难得.其他小菜出品均迫近同区的海逸轩.奉送糖水甜点, 其中脆麻花为一绝. 平实的红豆沙及绿豆沙均为高水准之作.
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