影片
招牌菜
与旧同学去用晚膳，点了柠蒙牛腩汤，炸双枣，卤水鹅片，及炒青菜，本来同学对这食店赞口不绝，柠蒙牛腩汤不错，只是牛腩的香味给柠蒙的酸味盖过了，炸双枣和炒青菜也没有什么特别，唯一值得一提的就是卤水鹅片，味道一流，咬下去肉汁也流出来，而且很软，铺在下面的卤水豆腐也不错，我们很快就把他们扫清光，只是一碟的价钱($150)太贵了。下次我情愿到其他的潮州饭店试试。
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是月初的食评了！阿妈生日，阿爸提议再到金岛试菜。以前成日都会黎食晚饭，不过都有好几年无黎了！所以唔知佢而家d质素系点，而阿爸又好想食潮菜，于是佢嚷著话要再去金岛试菜。唔知佢会唔会好多人，一于少理book位稳阵d。七点钟去到，只得半满，生意好一般。金岛d装修真系十年如一日，完全无执过。连厕所都一如以往，依旧系用熨门。menu 就有renew过，较干净。食物价格不算平，动辄就要六、七十蚊碟。最后拣了几款，潮州翅、柠檬鸭汤、豉汁蚝仔、炸虾卷、萝卜烙同糖醋面。潮州翅，阿爸阿妈各一。由于我唔太好潮翅，所以无要到。但我都有试味，味道唔错，不会太咸。质地是潮翅应有的杰度，但翅针太幼，略嫌不够口感。由于我无食翅，而我自细已钟情柠檬鸭汤。所以就叫咗一窝。一窝其实唔系好大，有四至五细碗。味道超酸又超咸，非常下火。但系饮多几碗就真系肾病加hypertension呀！真系好咸。减咸少少味道会更好。只鸭反而好好味！d肉好嫩，煲完汤都仲有鲜甜。豉汁蚝仔系见有食家赞，于是先一试。酱汁惹味，不过味道又系太咸，空口食就太咸，捞饭就会好d。蚝仔肥美，又大粒。可惜去壳工夫做得麻麻，不时食到有碎壳。炸虾卷望落好吸引。不过炸得过干，个边干到韧呀。虾肉是弹牙的，真材实料。唯炸得过火。萝卜烙又系见有人赞先试。结果有dd失望。好油腻呀！d萝卜吸晒油，好油。仲要加咗花生，好硬。D虾系雪虾，无咩味。阿爸同阿妈都话水瓜烙好食好多。糖醋面稳阵之选！个面炸得香脆，面条条条分明。加埋醋同糖一起吃，是不错的选择。整体都比以前退步，调味过咸。火候掌握一般，有待改善。
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朋友生日，我哋一行七人嚟呢度庆祝生日，7点半到达，只得三、四成满，环境OK都算宽敞，Service都很好。卤水鹅拼大肠 - 卤水很香，卤水鹅和大肠都够入味，大肠很厚，口感很好又唔肥，十分出色，碟底的豆腐也很不错，又滑又入味火煺什菜 - 清清淡淡的，味道OK嘅。太极素菜羹 - 卖相很好，香浓嘅菜味，十分足料，味道不错。虾蟹枣拼豆腐 - 虾枣和蟹枣也不错，用传统做法，虽然唔脆，但都几好味，豆腐就一般啦。川椒鸡 - 很香嘅胡椒味，十分惹味，不错。咕噜肉- 这是最差的一度菜，有青椒、菠萝和猪肉，个汁OK，但猪肉有D韧，麻麻哋。煎蚝烙 - 十分香脆，又足料，咬落去烟烟韧韧，口感好好，味道又好。炒面线 - 有肉丝、虾和芽菜，材料简单，但味道很好。糖醋面 - 煎得很香口，面层脆脆哋，入面就淋，不会太干，加上白糖和醋，味道不错。食物质素不错，价钱ok。喜欢食潮州菜嘅朋友，不妨嚟试吓。
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Don't interpret it a wrong way but when I mentioned 怀旧 - Its purely from a personal point of view! Back in the days when I had barely learnt to walk starting from around a quarter of a Century ago - this restaurant was already one of our family's frequently visited restaurants. Its strange how few reviews this place receives as its still pretty full nowadays and requires booking at night time. When it comes to Chiu Chow food, it was often 金岛 or 喜万年 @Wanchai, the latter's really gone downhill now. The reason we chose 金岛 as a regular dining place began when my dad often took clients to here as it was 'slightly classier' than the Chiu Chow norm: both the food and the overall decoration, yet its not too commercialised like other places either. Afterall - Chiu Chow food is either very street stall like or, its difficult to find a higher end decently decorated place, where you can drink your Bordeaux and Hennesy XO with the food. May be the biggest change I notice is that nowadays, no one really plays Mahjong here anymore compared to the past. Here's a review of what I had the last 2 times I came but didn't take photos: ****************************7.5/10 柠檬鸭汤 - I never really understood this soup, or should I say, why it needed the duck when there isn't much duck taste. But generally speaking, its pleasant. 5.0/10(蒸)石榴鸡 - This has a really thin egg white skin and is again personally, never a favourite dish of mine. At least it doesn't comes with big crunchy chunks of Water Chestnut like some other places. I think some places does it with a more Eggy sauce, like an Ipoh Rice Noodle. 7.0/10 炸双枣 (虾同蟹枣) - The Crab version is better but it has a lot of spices and influence, it slightly reminds me of either the Fujian 五香卷 or Malaysian Lobak. Luckily the water chestnuts are finely chopped in this restaurant! The crab meat isn't so apparent but its enjoyable, especially when you dip it into the 金桔油. The prawn ones don't have much prawns taste. 7.0/10 (炸)韮菜盒 - This is quite good sometimes from memory, but other times its very oily and needs more chives influence. I have had better somewhere else in HK but can't remember where exactly. I've had better ones in Melbourne too. I find that they can come in 2 styles - one round and with pastries folded in like an UFO, one where it really looks like a box. Which one is more authentic? Don't know. Its like Indian Samosa's in a way, which come in various shapes.8/10 潮式臭豆腐 - Can't remember the exact name but this is suppose to be slightly 'stinky' and not fresh. I liked this but its a 'STRANGE' taste, even to people familiar with the Cantonese version.9.5/10 柠檬乌头鱼 - One of the highlights, nowadays its no longer served in the Iron Fish-shaped dish, apparently that's been declared illegal since a few years ago? Now it comes in a 瓦堡. The version here is really fresh tasting, plus the cooking is 'finished' on your table instead of pre-cooked, so its not mushy like other places. Love the fish oil... But becareful not to eat this until its cooked, it has parasites.9.5/10 芥菜煲 - I order this everytime I come here if they're in season, because no one else does a better version! I like them both 'sweet' and 'bitter' at the same time. Not sure why but these days 芥菜 is not as great tasting as in the past? Sometimes its bland beyond recognition. I was elated that the version here retained that unique flavour!9.0/10 蚝&方鱼肉碎粥 - I always request more roasted 方鱼 chips because they're addictive, plus they're hard to get in Australia. The combination of oysters, minced pork, 大地鱼干, etc, really is a great combination. Once in a while in other places, u get really bad smelly oysters spoiling the soup though, the hit rate is like 1 in 10 - so everytime I order this dish anywhere, I just pray 9.0/10 蒸水晶包 - I've always loved the version here. The skin is the right size, its bitey and chewy and steamded consistently, although sometimes its over cooked. Both the Red Beans and Mung Beans (?) versions are great.9.5/10 潮州炸油粿 - I LOVE this so much especially the desiccated coconut shreds, peanuts and the caramel like filling made from 黄糖. To me personally, most places make this way too oily. Not here.8.0/10 芋泥 - This comes with Gingko. Taro is perfect sweetness wise, slightly too lardy but I actually find the version here to be not as viscous as other versions I've tried. There's some type of oily coating at the bowl's rim. Love this but could have more Taro's taste.9.0/10 绿豆爽 - This is easy to cook and get right, so nothing can be faulted. 清心丸 are cooked to 'transparent' but still chewy, perfect.***** Finished with Strong 潮州功夫茶. OVERALL - WOULD STILL COME BACK FOR YEARS TO COME.... THERE ARE MANY OTHER DISHES THAT I LIKE HERE, ESPECIALLY THE SHARK FINS AND BIRDS NEST STUFF OR NOODLES STUFF, AND ITS EXECUTED WELL. LUNCH HOWEVER PALES IN COMPARISON... DON'T BOTHER. MID '4' to LOW '5'
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两个好友为我庆祝生日，拣左呢间，我都系第一次去，三个人共叫左四个送一个甜品：冻乌头、葱爆蚝仔(唔记得左exactly个名)、杂菜煲、鹅肉同甜品水晶包。葱爆蚝仔好好名，好有惊喜，杂菜煲同鹅肉一般水准，甜品水晶包过甜。不过呢间酒家有样野真系唔系咁好，叫冻鱼之前，个待应问我地要头定尾，我地就觉得好奇怪，不嬲都系食开一整条，跟住个待应就话因为佢地d乌头「好大条」，我地问有几大条，佢双手一比，长度起码有手指尖至手踭咁长，咁我地就话好啦试下要半条，点知黎到居然净系长过一只手掌小小咋﹗至于碟鹅肉又系咁，虽然到到都会放d豆腐系底垫高，但系碟鹅肉同豆腐既比例系1:1.5，豆腐系多过鹅肉既....另外间酒楼楼底矮，所以好应声，虽然大家讲野都唔大声，但系d声困住左都变得好嘈....
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