影片
招牌菜
当天真的忙透了！试酒会完结后，"宽粉王" 终可离开工作岗位，与老公和我会合，不过那时又要为晚饭头痛了！我们在大型购物商场用膳的经验不多，原来在晚饭时段，商场内的食肆都特别繁忙，门前均排著长长的人龙，情况犹如墟市！我们在尚膳的门外苦苦等候已30分钟，情况也不太乐观，眼睛一边盯著跳字板的轮候号码，一边倒数著演唱会的演出时间，心急如焚！一小时的用膳时间是我们的底线，就在电光石火之际，跳字板显示出我们的轮候号码，天啊.....太好了！桌子的餐具还未摆放好，我们便一口气地向侍应喊出预先想好的菜式，还特别声明要快，因此菜单先下，茶水后至！尚膳是潮州菜菜馆，看到经典的潮式前菜便一清二楚！咸酸菜经处理后，入口爽脆，做到了基本的要求，唯腌味未够深入，只留于表层，棋差一著！卤水鹅肉三拼盆，除了必有的鹅肉外，客人可随意配搭另外两款心仪的卤水食物。我们参考了侍应的建议，要了掌翼和珍肝。鹅肉嫩滑、掌翼富嚼劲、珍肝够鲜，三种卤水食物均令人满意，可是卤水汁的味道淡然，没有潮州卤水一贯的浓香，潮味欠奉！韮菜花炒咸肉是当晚最满意的菜式。镬气不错，洋溢著韮菜花与咸肉的香气。调味亦不会过咸，咸香的味道刚好衬托出韮菜花的鲜嫩，一派令人陶醉的潮味！我们欲尝的鹅红售罄了，老公要来了跟潮菜没关联的鱼香茄子。鱼香茄子没有鱼香，只有清一色的咸味，不够惹味之余，肯定也不是老公期望的味道！不过那么多潮州特色小炒，为何偏偏要选上鱼香茄子来？就仿如在冻肉店内找寻鲜肉一样，错在不对门路！春菜烹调得软腍，可惜一丝豆酱的味道也尝不到，只偶然在春菜的叶片中翻到一、两颗豆儿，又是一个名不符实的好例子！主食要了蚝仔肉碎粥，用料绝不吝啬，方鱼、肉碎、冬菇及冬菜不时露出粥面。蚝仔肉碎粥的稀稠度恰好，见米又见汤，嘴巴可尝到分明的上汤与米粒，相比广东粥粥底的水米交融的绵润感，完全不一样。尚膳的蚝仔肉碎粥虽不是很出众，唯胜在味道够清鲜，能带出潮菜的风格。"宽粉王" 不爱吃蚝仔肉碎粥，于是要了她最爱的鱼蛋河粉予她。可惜鱼蛋河粉味道非常的淡薄，"宽粉王" 和我均加入大量辣椒油佐味！曾到访过不少大小的潮州食肆，大部份食味也偏咸，很少能做到潮菜清鲜而主味突出的要点，而尚膳的则是过于淡口，是处于另一极端。相信要将潮菜的要诀准绳地拿捏，确不是一件易事！不过尚膳一道紧接一道的极速上菜速度，就俨如潮州人爽快的性格。不用十五分钟，所点的𩠌菜便齐全了，真要在此表扬一番，不单令我们能提前到达红磡场馆，更有充裕的时间将心情调整，静待演唱会的来临！
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It's a birthday celebration of an uncle, invited over 30 guests to have a Cantonese home-made dinner. His kids would like to do something different, other than hosting a party in traditional large Chinese restaurant; this private kitchen seems a ideal choice. This should be my first time trying Chinese private kitchenIt's located in TST, quite convenient as it's just opposite to MTR station. However, the building entrance is under renovation and there is no signage, kind of Discrete feeling.There is no special interior design or decoration, 2 rooms with round table of 12 each, and 2 in the "main area". They have booked 3 tables, and for "younger generation", I was arranged to sit in one of the room with the other younger ones It's the final chapter of a popular TV program, and I felt happy when I saw the TV in the room but found out the connection was not that good later on.Had been waiting and waiting from 7:30 till 9 to have all guests arrived....was starving as I only had breakfast that day in early morning, followed by non-stop meeting schedules. Finally, the first dish, black chicken soup was served...within 5 min, it's done! It's good to have Cantonese soup, especially this one, I seldom have chance to make it at home. Following by their signature dish, Shrimp balls and pan-fried shrimps with plum, the shrimp balls were yummy, but the rest were just so-so.Next one was fried ostrich meat with bell peppers, not bad. Steam scallops with glass noodle tastes fine, kind of standard of most Chinese restaurants. I love this one, sea cucumber, proven to be a natural health food that benefit to our immune system. Steam fish was nicely cooked, we finished all, and the roasted chicken was delicious, although I felt full already. Vegetables, yee fu noodle, which was just so so, the portion was very big; and the star of the night, Birthday Buns, lovely and yummy! The best thing is, they didn't put a lot salt and MSG, at least for someone whom has MSG allergy didn't feel unwell after the dinner. It will be better if they can purchase proper wine glasses, make sure the TV connection is good and ready for food boxes, not only plastic bags, as customers usually do take away to avoid wasting food
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本人第一次食私房菜 , 以为俾钱去人地屋企煮餐好既野俾我食啫 , 估唔到咁就濑野了。呢间野有3款价钱既晚餐可供选择 , $168 / $198 / $248 , 咁我地就好豪咁拣左最贵果款 ....点知..当晚顺次序黎既𩠌包括: (P.S.唔跟佢餐牌次序的)1) 花旗参乌鸡汤 - 正常...只系叫左佢帮我地'不'起d汤渣,佢话好..但又无'不'到2) 粉虾球 + 唔热话梅虾 - 即系个虾球粉粉地..d 话梅虾又唔够热..虽然唔系冻 , 但绝对影响口感3) 无味唔脆蒜唔香鸡 - d皮一d都唔脆,唔香口,鸡无味 ...就连可以帮佢补救既豉油都无得点.. 4) 多油蒸鱼 - 好多油5) 硬海参鲍片 - 海参硬 , 唔够腍6) 芥末'un'鸵鸟粒 - 芥末酱有点怪 , 加上鸵鸟粒好'un' , 差7) 无汁粉丝扇贝 - 正常应该有d豉油呱...但佢系干蒸8) 十四条白灼菜 - 拎出黎果时何其壮观 , O晒咀.... 俾二百几蚊位就系俾果几条白灼菜就算 , 少d肉都叫好好睇睇呀 , 点上得大台呀?!9) 炒㶶味干烧伊面 - 拎出黎果野 , 我又以为自己食紧斋 , 因为真系好dry , 仲要炒㶶左10) 无得拣甜品 = 生果 ~ 问都无问就摆低左d生果, 咁就问佢系咪有得拣甜品/生果....跟手问佢甜品系咩啦.....之后佢话甜品系糖水... 再问佢系咩糖水啦...点知佢话其实无糖水...得生果..同埋系佢地舖头拣..唔系客人拣...!女夭!.. 即系无得拣啦.... 揾笨!! (但我见楼下食评好似两样都有)结果.. 食完咪起码一半人都肚饿啰......仲要收二百几蚊位... 真正叫贵夹唔饱就系呢d 真系攞二百几蚊去食BUFFET都无咁嬲
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今天是父亲节,也是奶奶的生日(预祝),当然也选些特别的菜式,每一次都是在酒楼或酒店食晚餐,人头当煞涌涌,想找一个静啲地方,只好在家,但咁热天时要在家煮真的好攞命呀..在 open rice 睇左好耐都唔知食咩嘢好,但当自己见到 "私房菜" 三个字, 哈哈... 就有了决定.....就从这个来找找找...., 就较钟意呢个特式家庭菜及价钱又合理@168.环境都 ok 的,虽然会有热的时候,但最重要系食物的味道及服务的态度,他们虽然人少, 但是他们的服务胜过其它出名的酒店/酒楼, 又客气又有礼貌,还有...还帮忙生日蛋糕点蜡烛呀,真系又主动帮忙影大合照....哈哈.. 山渣水在炎热的夏天, 饮汽水就觉太甜了, 但饮冰冻山渣水,就真系凉透心,潮式双拼此道菜上桌时,莲藕饼好热嫁...即炸即上,太极素菜羮羮好正 此款是囡囡赞好的其中一味菜 , 她食的时候,问我点解唔见到白色果啲...哈哈..傻妹.沙嗲驼鸟柳沙嗲里有花生碎,有些少辣,但是肉炒得刚好,潮式梅羔骨呢味骨系用新鲜排骨,啲肉好林,好味呀,个梅羔汁好特别. 蒜子炆仓鱼呢条鱼都好抢手,好快已净番条骨了,食左人生第一粒蒜子,虽然系无蒜味,但感觉怪怪.碧绿川椒炒鸡球呢碟也是小朋友抢手之选,她们食得津津乐道,鸡好滑,味道刚好.凉瓜咸菜猪肚煲凉瓜好苦,但系最正就系够苦....哈哈,猪肚好林. 家乡炒面线碟面线一送来,已比人瓜分了,都赶不切拍照,虽然无拍到照,但此碟是最多人赞的一碟 另外再加𩠌:冰花梅子猪手 猪手好林,如果不喜欢甜就会觉麻麻,但我都不太喜欢甜,但我都觉超好味呀.沙姜蒜香鸡 老板好好人,之前已报价,一只多少钱的,因为买回来的鸡细只,但他们不会因为这样就马虎,会以1只半来给我们,实在抵赞.在酒楼啲鸡胸肉一定好"鞋",但系呢度就不会,不会"鞋"不用点淮盐都已经好有味道了.冻冻生果在一个热的天气,其实系要饮到一杯冻冻饮品外,还有就是凉透心的西瓜好够冻,如在酒楼食,一定系唔够冻啦.美味甜品 柠檬梳乎厘 好酸,但好食饱后食此款甜品,真系绝配.
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It's hard to find a table for 14 people, so having a whole air-conditioned room with TV to ourselves was the perfect solution.The Chiu Chow set dinner was only $168 amd comes with a can of soft drink or homemade hawthorn juice which was very tangy and was more sour than the usual kind which gave us an appetite and also went well with the food. A Blue Girl is only $10 and another dodgy brand was $5, but like my friend said, if the beer costs less than a coke, then it's not worth taking the risk.Mr. Chung was very friendly and made sure our teapot was always refilled and everything was in order. The other lady working there, probably the chef, was a bit more surly but that's nothing to complain about. The food came in an orderly fashion with the right amount of time spacing each dish out, and was all heralded with an intro from Mr. Chung himself.- Appetiser platter: pork knuckle in jelly (wobbly, chilled and refreshing with the sauce), and deep fried crab paste (like the thai ones but more cube-like, and had a crispy skin).- Yin Yang vegetarian soup: not gooey which can be a let down for many attempting to make the Chinese 羹- Prawn with lettuce wrap: the lettuce could have been patted down with kitchen towels first, since the last few pieces were still soaked in water, but the prawn filling was very fresh and light.- Ostrich fillet with vegetables in wasabi sauce: I don't know how Chiu Chow wasabi is, they might have done better by sticking with a traditional sauce to appeal to a wider crowd. But it wasn't too strong and our group managed to finish the whole plate.- Salted pork and "spring" vegetable pot: the "spring" veg was akin to spinach but without the slightly bitter taste, but the dish was quite bland and the salted pork was the only saving grace.- Deep fried fish: crispy skin and succulent and moist flesh, seasoned with a drizzle of soy sauce, very homely and welcoming.- Chicken with garlic and ginger: the roast chicken was succulent and tender, and did not need any sauce to it.- Stir fried chiu chow noodles: at first we thought it was "wok hei" but later came up with the verdict that the dish was burnt, but surprisingly it only smelt burnt, but tasted alright. Mr. Chung explained it's because they use very little oil and sometimes it would happen with a large plate of noodles. Well, they could do it in 2 batches. Or maybe stick with the fried rice.- Dessert: sliced oranges and papaya white fungus sweet soup. Alas, no lemon souffle that night, which was a shame.
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