影片
港铁朗屏站 E 出口, 步行约4分钟
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电话号码
24781996
27972241
营业时间
今日营业
05:00 - 20:30
星期一至日
05:00 - 20:30
以上资料只供参考，请与餐厅确认详情
招牌菜
成日听人讲金记嘅烧味喺元朗区算系质素较好，所以都揾日买咗盒烧味饭外卖，睇吓佢质素。而佢都冇因为系外卖，冇得即刻知盒饭咩样，而求其事旦俾啲差嘢我。呢盒烧味饭系肥叉烧肉饭。肥叉的确系肥，仲系唔会俾成嚿都系得肥嘅我，有肉有肥，夹埋一齐，又几唔错，而且又唔会有好多烧焦嘅地方。而佢佢叉烧汁都okay，捞饭一流。而烧肉都唔错，皮都仲脆，佢个底又唔会好咸，又唔会有啲甩头甩骨嘅。整体上肉系okay。下面饭嘅份量都唔少，满一个呢啲发泡胶盒，都几饱。
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2年前来这里试过叉烧饭，还记得那时那个新鲜热腾腾的叉烧饭半肥瘦，有咬口味道又好。今天刚巧经过虽已是4点多但一于再回味一下。一入去有几枱有几个上小年纪的叔叔倾紧计，应该系老顾客。一个应是太子爷既少年埋黎同我落单，肥叉饭唔该！估唔到竟然系佢斩比我，一上枱见到既系一碗厚切叉烧饭，不过一睇个色泽暗左d, 亦都唔系肥叉。试了后应为有机会这叉烧摆左出黎一段时间，冻既，连用蜜芽糖浸一浸都冇做，冇蜜味，应该讲冇乜味，咬口正常。焦边果d冇都算，但真系太令我失望。其实佢主力都系做街坊客，价钱的确系平，只系我曾经食过好食先有要求。
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去元朗参加庙会,玩完之后就出返元朗市中心食野,见好肚饿,1落车见餐厅就冲入去,我点左烧鹅濑粉,烧鹅份量算多dd,不过食落就差左dd lo...1口咬落肉质比较实,唔知是不是煮过浓,件件都实的的,难咬开d肉,而且味道好淡,无乜烧鹅味可言,我心谂系咪返烹ga?d濑粉就正常好多,爽滑的,,味道可能汤底淡,而食唔到味可言
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周末老公下厨，到元朗买靓海鲜。经过这家烧腊饭店，该是街坊店来着，不妨一试。很传统的烧腊饭店格局，门前挂着各式烧味。乍看就是晚上买回家加𩠌的那种烧味，该不会太差吧。一张张大圆桌，早已坐满街坊食客，多是中年男人或老伯。卫生情况一般，作为街坊饭店可接受，每桌送上普洱一壶，坐多久也可，很街坊的感觉。我俩目标明确，就是烧味饭了。双拼才不过是三十来元，脾位贵一点点，当然不会是鹅脾而是鸭脾吧! 论价位，真的十分抵食。叉烧油鸡饭($29)质素，是另一回事。叉烧只是微温，偏瘦的叉烧，干硬且欠缺肉香，即使份量多也无补于事的。豉油鸡似乎是用酱油浸泡了一段时间，深褐的鸡肉，肉质过咸且颇鞋口，吃了数口便放弃。 老公的鸭脾烧肉饭($39)也好不了多少，鸭脾是放凉了的，肉质干硬且松散，更遑论是有肉汁了。烧腩仔是最正常的，烧肉皮脆口，不过偏肥，食味一般。但看周遭的食客多选小菜或碟头饭，可就没有选烧味饭，这次，我中伏了......幸而只抱吃快餐的心态前来，最少是饱肚的一顿。虽然如此，但我仍然相信元朗是有美味烧味的，下一站，添记!
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Kam Kee is a cantonese tea house style restaurant specialising in cantonese Siu Mei in the buzzy part of old town Yuen Long. Siu Mei is traditional cantonese cuisine originated in Guangzhou, Guangtung province, with pork and poultry cooked in special cantonese styles by Siu Mei masters. Beside Siu Mei, Kam Kee also serves other traditional chinese dishes familiar to Hong Kong people, such as the Steamed Egg Custard with Dry Shrimps, or the Fried Bitter Melon with Beef , everything so evocative of my root as a cantonese.I came around 6:30 and Kam Kee was already quite full with customers. A very big round table caught my sight with more than a dozen working class middle-aged men dinning, drinking beer, and talking aloud together, courtesy and etiquette doesn't worth much here, while foul languages and dirty jokes seem a norm, everyone can give his emotion free rein after a day's toil.I ordered a bowl of Lai Fun with Barbecued Pork and Roasted Pig, and a dish of Choi Sum. Lai Fun is also cantonese in origin somewhere near the Perl River Delta, it is actually rice noodle with a more crunchy texture and translucent appearance in comparison with ordinary rice noodle. The Barbecued Pork is tender and succulent enough, it will not be too sweet in taste since cantonese style Barbecued Pork has to be honey glazed out of the oven. The Roasted Pig is very good too, with intense savoury taste of pork penetrating well into the meat, albeit the golden brown pig skin is not crispy enough. The soup base of the Lai Fun is not very good though, and I was informed pig bone had been used to prepare it. The Choi Sum was appalling, the vegetables were cut into very small pieces and so I could not find a big chunk which is the most delicious portion of the vegetable. When ordering vegetables in cantonese eateries I tend to request no oil be used, because quite often they use lark which is very bad to health. Last but not least, a cantonese meal cannot be hailed complete without a cup of chinese tea, and I can promise Kam Kee's Pu-erh tea is up to very high standard.
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