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The four of us waited for one hour, NOT for our table, but for the arrival of the chef. Chef was late, he came to the restaurant one hour after our reservation time. There were no other diners at the restaurant. At least the host was gracious enough to allow us to bring in take out beef noodle from the neighborhood shop so we wont starve waiting for the chef.As another reviewer noted, the chopsticks were sticky but so were the table cloth and everything else. We did not bother to wash, just drank a lot of cheap beer (only 25 a bottle) so we can laugh about the restaurant.We had preserved eggs with chili to start which looked promising but turned out to be way too SALTY. Then we had stir fried green beans. It is a very common dish in Chinese cuisine. Not sure where the chef learned his trade, it was not edible. We each had a bite or two and drank a lot beer to wash it down. Lamb skewers were next. Again, SALTY! It was so salty that my husband, who normally adds salt before tasting the food, found it unbearably salty. The meat also had an interesting sour taste. We speculated on what the chef had done with the meat and we drank some more beer. At last, the most famous Sichuan dish, water boiled fish (we ordered it with fish and beef). It was the best dish for the evening, not because it was amazing but because it was EDIBLE. The fish was almost good. The beef, way too SALTY!Overall, it was an unforgettable evening as I never had a restaurant food that was so terrible. Nonetheless, the company was great, we all had a hearty laugh : )
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My friends and I decided to visit this place as they live in Ap Lei Chau on a Saturday night. We were a group of six people and there was one other group in the restaurant so not exactly busy. First we ordered some hot tea so we could clean our chopsticks as they were sticky. We asked for a bottle of red and white wine. They had no red wine and then wanted to charge us $150 corkage for wine they couldn't supply! The white wine was acceptable but a little warm so I asked for it to be put in an ice bucket but they didn't have any ice. The menu had some interesting items on it. Two of our group were vegetarian. We ordered the preserved eggs to start which were delicious so we had high hopes for the rest of the meal but were sadly disappointed. We also ordered eggplant, tofu, another vegetable dish, ma po tofu, chilli chicken and fried sweat sour fish. The chilli chicken was the next best dish but there was so little chicken in it, not worth the money. The eggplant and vegetable dishes were inedible. The ma po tofu was a tiny portion and the worst I've tried in HK - no depth of flavour in the sauce just chilli. They didn't have the correct fish for the fried fish dish and when it finally came it wasn't worth the wait - more batter than fish. As we were eating Sichuan we also asked for some bottled water - we were supplied with one small bottle so one of my friends had to run out to a local shop and buy some for our table. We discovered there was only one person working front of house and one person in the kitchen so service was slow. However, even if the restaurant was short staffed it doesn't explain why they had run out of so many items especially fish - Aberdeen fish market is around the corner! Needless to say we won't be going back.
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朋友带我来到鸭脷洲揾食, 原来这里食肆琳立, 有很多小菜馆, 还大排长龙, 十分热闹, 我们选了一间特色小馆, 幸好不用排队, 门外大红灯笼高高挂, 店内用木器家俱, 很有国内食街气氛, 一坐下来, 人流便陆陆续续进来, 店面不大, 几张台很快便坐满了, 店内有饮酒的吧位, 饮著啤酒吃著川菜, 好好消暑一下, 可以看到鸭脷洲海滨长廊和香港仔湾, 先来一个前菜, 话梅凉瓜, 好入味有话梅的酸甜味, 可能是腌了很久, 凉瓜没有很多纤维没有苦味只有少许甘味, 很赞的一道菜, 炒杂菜, 有薯仔有些菜加了大量花椒, 不喜欢的人, 可能满口都是花椒鸡煲, 不太辣, 有点不爽, 而且鸡肉不多, 很多骨和葱蒜姜, 但味道是可以的酱肉配青瓜菠萝, 酱料好像叉焼酱配合起来很好, 如单吃肉便太咸了羊肉串, 一般没有惊喜, 有点羊肉苏味
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整体来讲太咸后来厨师 soso, 话系地度风味, 可以早d叫佢地调整其实呢间川菜, 有风味, 厨师又有诚意, 值得赞但如果可以早d同客沟通, 地度风味系偏咸, 咪大家都好想去试既朋友, 记得问清楚先order
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四川成都市武侯祠大街旁的有条锦里街是当地著名的夜市，许多有名的小吃都能在这吃得到。相信店名源由于此。今晚坐在店里欣赏美食，碰巧其中一部冷气出了点问题，上升的气温令我们感觉有点像锦里老街，夏天的老成都风味。听说这里是一位投资有道的法国大厨的玩票之作，这店面最早是做希腊菜，跟著试泰国菜然后到现在的四川菜；虽说是玩票性质但是每种菜式都也做得有型有格。这位法国老板为了开这间川菜馆，专程请了香港的大厨前往成都实地考察、搜集资料、订购食材及装修材料回港后才开业的。今天约了几位好友专程来试这里的川菜。过来之前老婆大人的老板送了条龙虿给她，与店家商量后，也愿意替我们弄了个「龙虿三吃」。人齐之后先上的是「四川珍菌煲猪汤」，一上桌就闻到浓厚的猪及菌味因为这里没上汤渣见唔到珍菌的真身，但是汤没喝完已经一身大汗；走的时候又因为喝多了两杯不记得问清楚是什么菌，只有下次再问吧。喝汤时太热众人向经理投诉那冷气后，来了位年轻的服务员开动了吊扇再次搞了那冷气机的控制器之后又凉了许多。跟著来的拼盘一上桌大伙就抢著拍照，「六小福拼盘」（冰镇话梅凉瓜，彩虹仙子，葱爆孜然羊肉春卷，陈醋脆香银鱼仔，蒜泥白肉，金钩伴四季豆），老婆大人喜欢凉瓜的话梅味及银鱼仔，我觉得以川菜来说话梅凉瓜能减一点甜味就更好，我喜欢这里厨师亲自包的羊肉春卷，孜然与羊肉配合得很好。「彩虹仙子」，不记得为什么叫彩虹仙子。银鱼仔味道调的很好但是感觉上有点像日式小食的鱼仔干（不好意思啊，大厨）。「金钩伴四季豆」，作为加入六小福的冷盘好像有点奇怪，因为这里有其它更好的选择；上次我在这里吃的几款凉菜都很好，例如简单的「凉伴尖椒皮蛋」、「香油木耳」、「巴蜀捞肚丝」及「口水鸡」都很有巴蜀风味。「唐皇玫瑰太后鸡」，皮脆肉滑有玫瑰露的香味一下子就吃完了，一致好评。听说这是要预定的菜式。「芥兰炒龙虿球」，这是港式的作法并无惊喜。「秘制家乡炆猪脚根」，因为大厨迁就我们不吃辣的朋友，特地做了一个不辣的版本可惜用的面豉酱咸了一点。「香辣爆龙虿骨」，能辣一点更好。「水煮牛肉」，不够麻辣牛肉一般，原来是迁就我们的好友L小姐。下次要预订大厨所介绍的安格斯牛肉（另加$100）必定要来一个辣的。「川北孜然烧羊腩肉」，羊腩肉真的「好味道！」，才上桌一下子就扫清了。服务员收了羊腩肉的大碟后又上了个大汤窝原来是「三婆家乡龙虿腩骨汤窝」，很浓厚的鱼汤有鲜味，酒喝多了来一碗鱼汤正好。最后上的甜品是「脆炸南瓜饼」，看起来很厚大以为吃不下了，试著咬一口虽然是脆炸但不油腻，一人一个一下子就吃完了。在我们众人吹水之际A姐静静地埋单，连账单多少钱都不肯说真的太客气了，多谢A姐。去洗手间时可以看到法国老板的心思，连厕所的细节一点也不忽视。餐厅给客人的感觉舒适有格调，看餐牌上的价钱收费不贵。这餐饭可能是在订座时曾经提及有两位朋友只能吃小辣的原因，所以今晚的出品有点「失真」由此可见大厨亦用心良苦，会再来。
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