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招牌菜
谂唔到「娥姐私房菜」咁多年食评只有10篇！回流以来嚟过好几次！食评写咗百几篇、原来一直冇提笔写下「娥姐私房菜」！今次不得不提笔！皆因娥姐计划2019年退休、听说2018年已订爆！今晚可能系最后一次品尝「娥姐」的手艺！😳今晚第一次食白鸽蛋、口感比鹌𪂹蛋爽滑。当晚听好友讨论其营养价值也丰富、白鸽蛋的胆固醇含量差不多要15只白鸽蛋的胆固醇才等于一只鹌鹑蛋！食得安心又放心！蛇羹尝过无数次！三蛇炖汤却是第一次！最奇怪本来感冒未清、饮嘅时候心怯怯担心躁火、点知饮完喉咙感觉好舒服、当晚有觉好瞓！当晚最欣赏除了蛇羹之外、蚝松、茶薰鸡、蒜炆白鳝、鸭粒炒饭....至今仍回味！👍🏻😋😋😋***是晚菜单：七彩虾片盐酥白鸽蛋沙律窝贴明虾鲍粒金蚝松生菜包竹笙龙穿凤翼/枸杞太史鲍丝蛇羹翅茶香薰鸡三蛇炖汤蒜子炆大鳝香葱鸭粒炒饭姜汁圆肉红枣芝麻汤圆
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迷人uncle同美人姐姐早于一年前o既暑假已约定肥肥家族及多位好友上周日食晚餐。晚宴并非庆祝性质，只系因为地点「金门庄」订座最快都要等成年先有位 ，主人家唯有定下一年之约 。藏身于住宅大厦内o既「金门庄」占用面积全层，并打通哂所有单位。门口虽然好似有三个咁多，但其实只有左边𠮶个先为正门，仲要按下门钟先入得去。厨房属客人禁地。用餐区域不设散座，只有两间房，其中大𠮶间可以摆两围，就算打通两间顶多都只可以摆三围，每晚只做一轮，故订座极之紧张，闲日都要一年前订 ，真系几夸张。店内四周都挂满字画。玻璃架上亦可见佛像及寿星公像等名贵摆设。就连餐具及龙形餐垫都流露著中国色彩 。据悉，老板娘娥姐身兼大厨，每日都会亲自买𩠌，并烹调大小菜式，由起初只叫做「娥姐私房菜」，至今演变成「金门庄」，已将快为十年，期间更荣获多个奖项。迷人uncle请客，菜单一早已交由美人姐姐与娥姐订好，宾客只需饭来张口 。早到o既客人不但有得饮多两杯，仲有新鲜热辣、香脆松化o既怀旧「七彩虾片」食添！ 虾多士：虾多士每件都炸得好够金黄，虾只皮层松脆香口，虾身爽厚弹牙，底层块多士虽然感觉上油咗少少，不过亦在所难免，XO仔一口气食咗四件都唔觉得溜，实属推介之选 。 桂花炒素翅：深知素翅比鱼翅难炒，靓靓妈咪食完第一口已大赞娥姐个素翅炒得好有水准 ！蟹肉幼嫩清甜，素翅炒得又够干身，而且热力十足，劲有镬气，难怪未转完第二个圈已成功清碟。 鼎湖上素：杂菌斋菜都好爽脆，带甜o既芡汁亦极为讨好。 红烧乳鸽：每人半只红烧乳鸽，今匀真系「肶」翼双飞 ！乳鸽皮脆肉嫩又多汁，冇得弹呀！ 黄金蟹：细佬因敏感问题唔敢食，不过似乎席上o既贵宾都觉得蟹肉香口惹味。 苦瓜炆鸡：小肥年纪唔算好轻，但仍怕食苦瓜，眼见长辈们都食得津津有味，所以就细尝两口，点知人家o既「甘」明显唔系自己杯茶啰 ！ 螺头花菇炖鸡汤：足料o既鸡汤原盅上。分好每人一大碗汤后，所有汤渣连原只煲汤鸡则另上。鸡汤清澈无油，其实离远已闻到香浓o既花菇味 ，饮落更觉清香甜美，好足火喉。 云耳蒸鳝：XO仔食鱼腐都啃过骨，食鳝依啲咁难度高o既项目都系留返俾同桌o既食鱼高手慢慢欣赏。 荷叶饭：荷叶饭香软入味，非常饱肚。 圆肉红枣莲子茶：糖水微甜滋润，极之暖胃 。由娥姐镇守o既「金门庄」地点都几隐蔽，如果唔系有人介绍，恐怕都未必会识去。餐店环境私隐度高，大方高雅，唯一上楼必先行上一层楼梯，年纪大啲又或者脚骨力唔够都会有少少麻烦。平心而论，细佬食得o既菜式都好好味，不过一听到埋单每位要成八旧几水，仲要订成年咁耐先有位，似乎要食好野仲有好多选择啰。
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通常私房菜前菜都提供数碟凉菜, 但金门庄提供嘅系各式炸虾片, 其中一种虾片上有一粒粒红米咁样嘅东西, 我问女侍应红色呢D 系咩黎嘅, 仍话唔知, 我再问系咪红米? 佢答应该系。我心谂你喺度做你都唔知?!第一道菜系虾多士, 好油, 虾胶唔弹牙炒素翅 - 应该系全晚最无投诉嘅一碟𩠌生菜包(蚝豉鲍鱼粒) – 我就食唔出有鲍鱼, 净系觉得D蚝豉好腥茶熏鸡- 我未食过有汁嘅茶熏鸡, 觉得干嘅好食D黄金蟹- 应该无用牛油开D 蛋黄, 唔够香, 一pat pat, D 咸蛋抢左蟹嘅鲜味柚皮生菜 – 无特别田鸡菜胆汤- 乜田鸡可以煲汤嘅咩 ? 都无味嘅炸笋壳 – 几百蚊餐饭, 蒸鱼都无条乌鱼子炒饭 –除左油之外, 无特别甜品- 苹果唔知煲乜, 好大阵药味(唔系当归), 接受唔到, 饮左一啖摆低成餐饭最好食系个蛋糕, 因为我地带来的😆人头成$800, 但无矜贵菜色, 仲要预早几个月前卜, 都唔知为乜, 徙钱徙 quota.
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I joined this dinner knowing only 1 person on a random weekday. Most of the group was from overseas. A sister of a person there, who couldn’t make it, reserved the table originally but instead of canceling, she said gather a bunch of random people even if you had to but JUST GO.This private kitchen only serves in portions for 12-15 people and we only had 7 tonight. More food for ME!My family’s designated restaurant for years for Shunde cuisine (a district under the Guangdong province and it’s 1 of the 4 Cantonese culinary traditions) was the Shun Tak Fraternal Association so I was excited on being introduced to a new place. 90% of the dishes met my expectation and more. We had plenty to drink also because it was bring your own bottles.The chef/owner, Ngo Jie (it meant “big sister Ngo” in Cantonese), is quite legendary among the older generations of HK foodies, and her dishes time machine you back to the 50s/60s Hong Kong. She serves up to 2 private rooms per night (max. 15pax/room). A gentleman treated us all tonight and I assumed it was approximately HK$500/person.Prawn Crackers to start off with a couple glasses of champagne. Appetizers were Deep-fried Shrimp Toast (fresh and toothsome shrimp paste, great flavor but could be less oily) and Honey-glazed Duck Breast Salad (nothing special). These were the only 2 dishes I thought we could skip next time.Scrambled Eggs with Vegetarian “Shark” Fin was stir-fried with just the right amount of oil and heat, which gave the dish the unique aroma of “wok hei” (breath of the wok). The benchmark was to make the overall dish dry, without overcooking the eggs, and the ingredients would stick together when you pick them up. With some bean sprouts to enrich the texture, I was very tempted to order some white rice and stay with this dish for the rest of the night; and it was only the beginning.The most memorable dish was the mountain of Abalone & Dried Oyster Lettuce Wrap. Lettuce wraps were usually with boring minced pork/duck. Dried oysters had an intense and aromatic sweet-ocean taste, which made them almost like a seasoning or a truffle equivalent purpose in Chinese stews and soups. The chopped abalone also gave a bouncy bite to contrast with the crispy lettuce. I was enslaved.The soy sauce was slightly sweeter than necessary for the Tea Leaf Smoked Chicken but the smoky tea flavor made up for it. The chicken was immensely juicy and tender. The smokiness also penetrated thoroughly to the chicken kidneys and livers, if you are into the rich taste of these parts, they paired nicely with red wine.Salted Egg Yolk with Crab used meaty flower crabs and it took very little effort to crack open the shells.Steamed Herbal Eel was very tasty if you were into omega-3 rich fish. The herbal goodness includes goji berry, black fungus, Chinese wine marinated green onions and a light soy sauce with a touch of ginseng-medicinal aftertaste. The eel was how Chinese people liked it - fatty and soft. It was a warming “yang-reinforcing” delicacy.Thinking that was it? Nono. Here came a super big bowl of Lotus Seed and Jinhua Dry-cured Ham Soup. So many lotus seeds that we could have extinct the specie! The soup was incredibly rich and the seeds melted right in the mouth.By the time the Steamed Rice with Lotus Leaf and the dessert, Apple, Hawberry & Sea Coconut Soup were here, it was just too much food to handle but we stuffed our faces anyways. The whole meal was truly too good to miss. We doggy bagged quite a bit home.Ngo Jie came out to greet us afterwards with a calendar and asked when we would like to have our next reservation; the “snake soup season” was coming up. We were like, great! When was the next availability? Ngo Jie smiled sweetly, “Oh dear, the booking is up to September next year.”
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超失望，已经叫朋友5好去食，收咁嘅价钱，服务员态度差，最重要系d𩠌用料5出色，个汤最惊吓，一落细碗已一层厚厚嘅油！最神奇原来白反、辣油之类要预订先有，点解订位5讲😡😡
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