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本来是要开开心心在此吃一顿好的来庆祝母亲节的，怎知却是食到一肚子气走出来....舅仔及岳母对我笑道这可是小弟少有的错误推介。小弟听后不但不敢驳斥，而且还是深感认同的....初头的几道菜水准虽是一般但也不至于难吃，不过之后越食越觉不对路，到最后就更是妈声四起，边吃边摇头.....试了很多的菜，最好吃最似样的竟是那卖相及味道与韩式泡菜有九成相似的腌菜小吃。吃起来咸辣兼备，醒胃非常....许多食友说不错的素鹅也见对版 ---- 入口充满烟熏味，以红萝卜丝为主的馅料味道偏甜及有很重的麻油味；腐皮则折覆得甚厚，有些微豆香，水准还可以....和尚戴帽的做法是将木耳丝、瘦肉丝、粉丝等材料置入镬同炒后再用一块预先煎好的蛋皮覆盖上去。味道老实没有甚么特别，唯一记起的便是同一咲的麻油味及香；蛋皮没处理得过老，入口香滑....葱爆羊肉的肉虽切得比较碎湿湿但羊膻味是甚充足 (至少是对本人而言。当然对特别喜欢羊膻的舅仔这就是另一回事了)；大葱甜度也十分够，再加上炒出来甚有镬气，故此也是吃得过.....赛螃蟹的像真度是不错的，鱼肉不会很腥，但稍嫌蛋白炒过了火，太硬了....这里本是主要吃京菜的地方，但在餐牌上却有一系列的广东菜的选择。自己对之当然是避之则吉可也，但冷不提防舅仔忽然说要吃咕噜肉 (基本上他每次去菜馆都会点这味的)，卒之后果便是出事了 --- 所用的肉虽不是太瘦，但外皮却炸得不香脆，而且那甜酸汁是既刺鼻味又极酸，令人难以忍受....松子鱼的卖相看似满分，但味道却是零分甜酸汁是同样的过酸刺鼻之余，最大的问题是鱼肉是腥得令人受不了，连小弟这个出了名爱鱼不怕腥气的人也真的顶不住。家人边吃边争论着这尾是桂花抑或是黄花，但对小弟而言，无论这是甚么，最后都是落得惨淡收场了....恶劣的情况恐怕是陆续有来眼前的这碟鳝糊，吃进口同样是腥气冲天。所谓的鳝肉是既不鲜也不爽弹，叫人怎食得下 ? 酱汁则只是一堆黑漆漆而又杰又甜的东西；碟中既找不着切了段的韭黄，也更不会奢望会像传统的做法一般有足够的蒜粒及有一勺滚油置于鳝段当中了....噢....差点忘记了这不是一间传统的沪菜店。老实讲，就算是坊间的专做上海菜的店子，这种卖相及做法也不多见....由于叫了炖元蹄的关系，在等待的时候总要点多点东西来填肚，于是三叔叫的杂锦炒面便因而出现了。面条吃起来不太淰但也不觉很弹牙，算是中规中矩；材料是甚丰富的，虾肉、火腿及肉片等的份量甚多；调味方面不十分的浓而且献汁"收"得不俗，碟底没有出现水汪汪的情况...千呼万唤的元蹄在等了差不多大半小时后卒之登场。入口的而且确十分丰腴，脂肪及皮的部份是进口即溶的，不过在吃多两件后，速度便急剧的下降，因为确是十分的腻人；相反瘦肉的部位便犹如煲汤肉一般的乏味及嚡口，其中咬着几件更是韧嚡得要吐出来；幸好酱汁胜在浓夹甜，用来捞饭倒是好主意...太太一家是饭后甜品的忠实拥护者，可惜这里做出来的却教大伙儿失望不已 --- 先是那个拔丝香蕉是全然做不到那种拉出来一丝丝，欲断难断的视觉效果，而且外层又炸得甩皮甩骨，与蕉肉是俩分离的；另外的高力豆沙就更是笑话，光是看到那全然没被筛匀，上桌时仍像冰雹般大的白糖霜已知大件事。外皮是厚如棉袄之余豆沙馅却不见得滑溜且份量极少....现在想起来也觉过份...正式是吃至"背脊骨落"的一餐。此时心中忽然便哼着Beyond的一首歌 : "我是愤怒....."....
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第二次去，要订位， 由于得两个人 所以只系订左元蹄。虽然食过一次，但系佢上菜既时候都系好震撼。只巨碟一上，就见到只充满油光既猪脚。即刻就起筷，我同个朋友都觉得好好食，因为D肥膏劲香同非常软身。无限推介。虽然最后食唔哂。不过一边食D员工会望住，有D唔自然。
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现在越来越多京菜店，但觉得一些老字号始终有保证，虽然并不是一定好好味，但比较之下，水准还是老店的好。这间虽然不及其他老店时间长，但店内装修简单朴素，有一点老派菜馆的气息，再环顾四周，客人以外国游客为主，本地客只有两三枱，我们就是其中之一。 打开餐牌一看，价钱不算便宜，可能因湾仔区租金昂贵，相对地贵一些属合情合理。菜式则与平常的京菜馆无异，都是以供应冷盘、热荤及饱点为主。很喜欢京菜馆内的前菜，那碟泡菜酸酸辣辣，十分开胃，顺道刺激一下味蕾。 冷盘上场了，是一碟素鹅，烟熏味香浓，馅料十分鲜味，有红萝卜丝、冬菇丝等等，外层是用软滑的腐皮一层层围绕，十分滋味。冷盘过后，重头戏来了，片皮鸭是今晚的重点，没有了席芾的刀功表演，一出来已是一碟片好的鸭片，每块大小匀一，而且摆放得美轮美奂。外观或许只是其次，味道才是重点。但却有点失望了，味道是不错的，但鸭皮不够脆身，而且肉质有点鞋口，温度上亦有点凉，感觉有点失望了。 尝完一味普通的片皮鸭后，赛螃蟹挽回了不少分数，鱼肉与蛋白的比例均匀，一片一片的，能做到像蟹肉的质感，相当嫩滑，而且十分鲜味，加点醋后，味道更被提出来，不错不错。 因只有三人的关系，吃完片皮鸭及赛螃蟹后，肚子都差不多饱了，但又不能罢手，最后还以小笼包及煎韭菜饺作结。两者份量十足，每款也有十件，味道则各有千秋。小笼包味道好，肉汁丰盛，馅料极有咬口及鲜味，只是皮属旧式做法，厚了一点，并不薄身。煎韭菜饺煎得非常香口，韭菜与肉的比例相当好，韭菜味鲜甜，但又不会盖过肉的鲜味，而且包工精美，一只只元宝般，如果在新年时间食真有意思。 整体来说，味道不俗，只是片皮鸭水准一般，如果只为吃片皮鸭的话，还有很多其他选择。然而对拔丝香蕉情有独钟的我，今晚因太饱的关系而没有加点，但看见隔旁有点，侍应一会儿便弄好，从外观看极对办，不会黏在一起，拔完后还有一丝丝的糖丝，只是不知味道如何，有机会真的要去一试。
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话说有人做了身体检查，报告结果靓仔到不得了，于是便急不及待捉我放肆的狂吃一餐。心在盘算，要经济实惠，又要满足食肉兽，去湾仔的祥记吃番次片皮鸭，相信会是不错的选择。大家来早了（我没有迟到的），已翻开餐牌拣定食物，而我亦遥控的说出了几款我的心水，凑成了是晚的丰富晚餐。我来到时，大家已把前菜吃清光，唯有左望右望的八卦吓，发觉鬼多过人的情况依然存在。人数不多，只吃一款冷盘便足够。因为是晚点的太多肉，冷盘即来份素鹅好了。这里的素鹅并不是炸的，而是跟鹿鸣春一样，是烟熏的。每件包得实实净净，口感则是软腍，带著浓郁的烟熏味道，挺合心意的。专程来吃片皮鸭，对此味自然是最为期待。鸭是连皮带肉的片出来，件件差不多大小，整整齐齐的砌好，看样子是相当吸引。马上包件来吃，鸭肉松化，皮仍是脆，连同爽脆的青瓜条和大葱，加埋甜甜的酱汁，是吃得停不了口的。值得一提是饼皮软熟之余，亦唔会黏在一起，即使放凉了也是。第二食是鸭肉生菜包，那生菜片片都是很完整的弧形，而且色水对劲，肯定是拣过出来的。炒得香口的鸭肉，夹著爽脆清甜的生菜包同吃，也来得美味，即使胃纳极有限兼要留肚的我亦吃了两份。另外也有碟津白，是照顾在坐怕吃太多肉的朋友而已，没什么值得多讲，算是间场的食物好了。我不是不吃素菜，但是晚我的选择是和尚戴帽。菇丝、木耳丝、粉丝、豆干等粉香，顶头再加片蛋皮，因而命名。底下的素菜够香口，绝不会寡，蛋皮盖得好恰当，而已质感软熟，富有蛋香，很高的水准。最后，就是另一主角出场。红烧元蹄，又是一味视觉率先享受的菜色。皮炆得起晒胶，皮下脂肪丰厚，我睇到流口水。事实上，瘦的部份依然松化，我当然是食皮又食肥，丰腴无比，加上浓浓的酱汁，女士们可能会怕怕，但对于我等麻甩佬而言，是一等一的极品。不要把元蹄的酱汁浪费，点两条银丝卷(一蒸一炸)，伴来吃。我只吃了蒸的，软熟又热辣，跟元蹄太合拍了。又元蹄又片皮鸭，食肉兽还会不满足吗?
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This restaurant is frequently vacated with large groups of westerners, you will find it impossible to walk in and be seated without booking a table days in advance. Customer loyalty is highly prioritized and if you know of someone who regularly visits the restaurant I highly recommend they make the booking. Another special feature of the restaurant, other than the exquisite food, is that they allow free corkage (perhaps this is why it is so popular with westerners who like to drink a lot!). Additionally, they will store your wine and spirits for you until your next visit. The place itself is rather small but nevertheless hygienic and tidy! I know westerners in HK often find it hard to find a good Chinese restaurant where the dishes do not include bones and brains. Chung Kee (CK) offers just the right balance between "international" and local versions of Chinese cuisine. Often restaurants offering this variety are located in major hotels which means very high prices. However, CK is affordable and excellent value for money especially when dining in large groups. In terms of menu it is limited but has what everyone is looking for. Cold tofu with bean sprouts and peanuts are served with the drinks, excellent flavours and the tofu was cooked just right. The Peking Duck is an all-time favourite and must be ordered in advance. The meat is plentiful, thick and they managed to get the crispiness just right- a must order for an appetizer! The chicken and cashew nuts embraced flavoursome, tasty flavour but after a few mouthfuls were somewhat over-powering, I suggest that less of the thick sticky almost "syrup-like" sauce is used next time . Braised pork ribs were another of the group's favourites, the meat literally falls off the bone! Juicy, little fat-absolutely delicious, I would go as far to say that they are the best I have ever tried . Spicy string beans and minced pork, although on previous occasions I have enjoyed this dish I have to say I was rather disappointed- they were exceptionally oily and not spicy at all! Moreover, the amount of garlic included was wasteful. The spicy Kungpao prawns were very fresh with a robust bite and the sweet sauce complimented the dish well, portion size was also reasonable. Lastly, stir-fried snow pea shoots nice and light and enjoyed the nutty taste. A unique dessert that one definitely wouldn't get back home! A very popular choice amongst most diners in the restaurant- caramel-glazed apple and banana dropped into ice to crystallize. Just the right level of sweetness and not too over-powering after a rather heavy meal. I would definitely say grab the ones with more sugar to avoid the sogginess and also the banana variety with their feathery softness work best. The melted apple tastes slightly strange and tangy. We also had scouffe balls with red bean paste although I am not keen on red bean paste they were popular with the red bean lovers on our table who went back for seconds! Overall a very pleasant dining experience. The dishes were executed well, the flavour was memorable and the staff made all feel very welcome. We will definitely be back for more!
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