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中午只出色的马仔啊，人人都系要医肚仔！喺马场唔一定要食贵野，亦有好多平价又好味嘅美食！总之就你试吓一个好特别嘅中餐享受今次我叫咗一个番茄炒蛋、将爆炸炒辣鸡再配上一个五谷白饭及一个明火靓汤， 姐姐仲送咗有冇佢咁大嘅橙俾我蕃茄炒蛋好重蕃茄味，但亦都赔偿得天衣无缝；酱爆炒鸡亦炒得好出色，完全系返入去鸡里面，好香亦唔喊！我好喜欢将佢嘅执到埋落啲饭一齐食完全系有中西合璧嘅感觉！佢唔靓当年好明显唔系好好好求其𠮶只而系加咗好多材料，包括雪耳、木瓜、南北杏、果肉，其中混合一齐完全系日本好人后嘅汤！
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This year our department annual dinner was held at the Happy Valley Racecourse Sponsers Box, thanks to our department's doctors in charge for paying and arranging the event!I got there when our bosses were giving speeches to start the evening so I couldn't take a photo of the view. But if I did, it would be spectacular as you get a great one of the entire race course in all it's glory.Layout of the room is simple elegance. It's rectangular and with one side where it's a window that leads to a balcony for horse race viewing.The menu for our evening.Should note that all food was separated for us at tables to the side. Service was prompt and food was divided up quickly. Drinks were always filled without our knowledge. I swear, every time I picked up my glass of juice, it was filled.We started with roast suckling pig. Skin was crispy though there was a huge chunk of fat on it still. It was probably the most oily suckling pig I've ever had. Meat was moist.Second course was sauteed prawns with seasonal greens and honey glazed Yunnan ham. Seasonal greens were stalk from Chinese mustard green which was crunchy when bitten. Prawns were fresh enough but oddly lacked any sort of seasoning that it was bland. Honey glazed Yunnan ham was drenched in honey so it was sweet instead of the usual saltyness. It was also pretty tough to bite into. The dish was also very oily.Third course was deep fried seafood roll filled with salad. Roll was crispy. Salad had a nice tang of mayonnaise. Seafood, I discovered was just diced scallop. We were given mayonnaise as the dipping sauce. I found that odd since the roll was made of mayonnaise. A bit redundant.Fourth course was braised conpoy on seasonal greens. Seasonal greens were apparently straw mushrooms and broccoli. This was ok but overly oily as well. My coworker commented that all the food was more oily than other Chinese places she's eaten at. I agreed with her.Fifth course was a double boiled silken fowl soup with sea whelks and porcini mushrooms. This was really good soup. It was super hot. Sweet and rich in flavor. Best food item on the entire menu.Sixth course was braised goose foot with black mushrooms and seasonal greens. Or bok choy. This was ok though a bit underseasoned. It was also super oily.Seventh course was steamed Sabah garoupa. The fish was perfectly steamed and sweet.I had to leave after this to go to work so didn't eat the rest of the meal. However, my coworker came to my work place after the event as he had to pick up his car and had packed some of the fried rice and the black glutinous rice dessert soup with black sesame rice dumplings for me and my coworkers for eating later during our break. The fried rice was pretty good. There were lovely chunks of roasted duck. The dessert was not overly sweet and very creamy. More creamy than usual Chinese dessert soup. The black sesame rice dumplings had a bit too much dough and not enough filling.I've been to the Jockey Club several times to eat with my relatives. Be it the Clubhouse or the Sponsers box for dim sum or dinner, I always feel the same way. And this time it's no exception. Service is excellent. You want something, they give it to you immediately. There is no confusion among them. The staff know exactly how to serve, to make sure everything works smoothly. They make your eating experience relaxed and stress free. Perhaps it's from their years of staff training process, but I've never had a problem with their service. The only thing is the food is average. It tastes fine but it wasn't great. This banquet meal cost $7888 per table of twelve (we were informed of the price ahead). That's more than most Chinese restaurants. But for food to only taste average is a bit over priced in my opinion. Apparently, the price paid was mostly for service and brand. And that brand is The Hong Kong Jockey Club. And I guess you get what you pay for.
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新春商务酬酢，应邀赴一个试酒晚餐，席设跑马地赛马会之厢房内，正值有夜马赛事，可试酒，吃晚餐和睇跑马，一举三得，当然不会错过。甚少到如此高档地方的我，除感觉新奇外，还概叹港人懂得享受和赛马会的豪华设施。这晚主办机构在这厢房内安排了自助餐，免除要等齐人才可开饭的弊处，自助餐的食品，虽不及一般酒店的琳瑯满目，但胜在简而精，冷盘有数款杂菜沙律，野菌批，烟三文鱼，鲈鱼，香草意粉等，意大利杂菜汤，一个烧味档，一个烧牛肉档，热盘有五个像天文望远镜的银炉，还有甜品，雪糕等，及四款芝士。厢房的另一边还有共五十款的多国名酒任饮，岂不快哉！头盘我选了烟三文鱼，鲈鱼，野菌批和香草意粉，烟三文鱼用刁草腌过，肉质软滑带薄薄的烟熏味，刁草与三文鱼是非常合拍，伴以麦包片也很合适；鲈鱼是冻食，配了些少的番茄酱，把鱼鲜的甜美表露无遗；野菌批，有几种不同的菌类夹杂而成，配以红莓酱，将平凡的菌味变得复杂，也很开胃；香草意粉是加了 Pesto Sauce，浅绿色的意粉渗著松子仁的香味，吃后也不觉腻。跟著试了意大利杂菜汤，材料丰富，落足菜蔬和烟肉，番茄味亦浓。热盘约有十款，计有：四川辣汁炒青口，芥末烧汁牛仔及牛腰，烚三文鱼配刁草忌廉汁，柠香炒虾，香草蒜蓉烧鸡伴榄及芝士，泰式咖喱鸭，芝士通心粉，甜杂椒及粟米仔，炒椰菜花及辣椒薯仔，白饭。我祇选了三款，烚三文鱼不觉「鞋」，柠香炒虾可能因时间摆放关系，外面的粉浆变腍，而芝士通心粉亦一样，不是al dente；到了烤肉档，本来很开心，厨子切了一块颇厚的烧 Angus牛肉给我，但啖后感觉除了肉质腍之外，毫无肉味可言，有点失望；幸好烤肉档后来转换了西班牙烧乳猪，厨子用剪刀剪了一块给我，皮脆肉嫩，但与广东乳猪不同，味道殊佳，又在烧味档要了件切鸡，叉烧和卤水鹅，都是水准之作。甜品的种类除有三款水果外，还有 fruit crepes，忌廉脆饼条，我则试了黑茶 creme caramel，杯仔装的 tiramisu，chocolate truffle cake，New York Cheese Cake 等，都是精心泡制的，另一边还有一个小雪柜，满载小杯装的 Haagen Dazs 雪糕，到后来祇剩得几杯，我则吃了一个 Cookies & Cream，而附近还有一款中式糖水叫「蛋白长春露」，有红枣，桂圆，莲子，杞子，百合和切成丁方的蒸蛋白，是一个清润的糖水。再吃多几粒马会的 homemade 朱古力后，便放下刀叉了。第一场开跑了，胜出的马儿叫「分享」，我也乐得与一众同业友好分享工作心得和品尝美酒美食，喝过我最爱的 Gewurztraminer 后，我便提早离场了。
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