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假日即兴入大澳，鱼蛋大章鱼鸡蛋仔豆腐花已经试过，想找找其他菜式试下，就往码头另一头走，试试东方小祇园。是一个名居融合的餐厅，还有几只狗会走来走去，假日人潮络绎不绝，如果人多建议留位，而且上菜速度较慢，要预留时间。点了一个椒盐豆腐，外酥内软，但非常非常的咸，感觉盐巴未散。第二个是生炒排骨，很有锅气，蛮好吃的，甜酸甜酸。而所有东西都吃完，再等了10分钟，才上了豉油炒面，也是一样锅气十足，很香好吃。如果刚好到大澳，人多可以考虑预定盐焗鸡，或是很多人来食斋。
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This unknown restaurant is favoured by locals and hikers but the food is definitely worth sharing. 80% of the menu is vegetarian dishes using tofu or gluten but 10% is of chicken, pork, and beef whilst the remaining 10% is the seafood which requires preordering in advance. Started with their 粟米鱼肚羹, this stew is chockfull of bouncy fish stomach and corn with bits of pork and strands of egg. A large pot was enough for 10 bowls. Their 荔茸酥卷 (taro in tofu skin roll) is so addictive. The taro is creamy and savory whilst the tofu skin is fried to crispy perfection with a shattering bite. You can dip this in a sweet a sour sauce which takes it to the next level. Another amazing vegetarian dish is their 豉油王炒面 (soy sauce fried noodles) which is a common dish that is often executed poorly but here it is perfect. Amazing wok hei to the point where there are charred marks on noodle strands and bean sprouts. Not greasy at all but glossy with distinctive strands. Small bits of carrot for additional sweetness and crunch. A dish executed flawlessly. Their 沙姜鸡 is also deceptively delicious. Crispy skin with well-cooked lean chicken meat and great seasoning. I heard the chicken is raised by the owner himself. Last but not least, I’m gonna shine a spotlight on their dessert. Homemade cashew sweet soup (糖水) or 腰果糊 which is not a common nut paste. The one here is creamy with an intense cashew flavour that inhibits sweetness and makes for a perfect ending. The kind owner also gave us some 栾樨饼 which is sorta like mugwort rice cake but made with Pluchea indica from their own garden. Filled with red bean or lotus seed paste and its a great not-too-sweet treat. This is definitely a restaurant you want to check out if you plan on going to Tai O but make sure you call them in advance at 2985 5459 to make reservations. To get here, take bus 11 from Tung Chung and get off at the Tai O stop, then walk along the red bridge until the end and you should come across this restaurant. 粟米鱼肚羹红烧豆腐煎腐皮卷沙姜鸡豉油王炒面豉油王大虾清蒸方利腰果糊
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今日一行7人去大澳行咗一阵,见人多果便啲餐馆唔系几啱食,忽然醒起另外一边有两间"素菜馆"一间是海韵,另一间是我地今次食的东方小祗园,祗(读奇音)斋睇个名,以为是食素,原来都有肉食,而且盐焗鸡好出名,今次叫了6人餐,再加半只盐焗鸡够哂食。呢个并盆好食呢个香酥芋卷都唔错,唔会食竽头鱼咁漏。呢个生炒骨都好食,起码新鲜炸起,再埋酸甜献,排骨本身还是脆身,推荐。呢半只盐焗鸡,虽然出名,但我反而觉得呢碟系全餐最差的。,
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🔸️东方小祇园菜馆 🌍中菜 📍大澳南涌9号地舖呢间斋舖唔只食斋，仲有荤菜添岩晒我要食肉既人。三个女士，点左以下菜式：🗨️ 粟米鱼肚羹 $100睇相都知非常足料，绝无渣流摊，分到大约11 小碗，超值啦！🗨️ 盐焗鸡半只 $180朋友订位同时预订鸡，我地三个人，半只就够。个人觉得有啲咸，反而佢个汁（应该系沙姜汁）我十分喜爱！🗨️ 酥炸双并（荔茸酥卷+煎腐皮卷）$112见到人人都点荔茸，梗系唔好执输，想讲真系香脆到顶点，中间夹住芋头蓉，一啲都唔油腻，必叫！个煎腐皮卷就一般，原本以为都系非常脆，不过反而系淋淋地，应该试菠萝卷。🗨️ 红烧豆腐 $85豆腐滑，分量多，配搭啲菜，补充纤维本身我地仲想叫虾酱炒饭，芋头鱼，好在点菜哥哥提醒我地会有啲多，呢4样野食岩岩好。下次要试下芋头鱼先，朋友之前试过话好食！
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杂锦拼盘其实就是斋卤味拼盘，味道好好，可选细或大，因为实在太好味，很后悔只点了一个细的，加多一碟又怕吃不完有点浪费，最后决定下次再光顾。荔茸芋卷是当日所点的𩠌菜之中好味程度排行第二，炸得够香够松够脆，芋头和腐皮配合得天衣无缝，难怪差不多为每枱必点之选。朋友说来到大澳，何不试一试地道特产呢？所以我们点了粟米鱼肚羹和虾酱炒通菜。粟米鱼肚羹的鱼肚果然是不同凡响，质地𪪼牙且有少少啜口，口感不错。虾酱炒通菜用的虾酱其咸香味道很出众，果然是当地土产。椒盐豆腐的豆香味浓，跟外间吃到的很不同，据说是自家出品。最后还点了腰果露作甜品，又香又滑，不过数量有限，最好订位时顺道预订。
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