影片
开饭介绍
由烧味大牌档开始做起的镛记，现已发展成中外闻名的粤菜馆，多年来镛记酒家获奖无数，尤其以烧鹅驰名，不少外国游客慕名而至，回国时更订购特别包装的烧鹅，故有「飞天烧鹅」之称号。
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奖项殊荣
最优秀开饭广东菜馆 (2008-2011,2014), 最优秀中西区开饭热店 (2010)
特色
同客食饭
适合大伙人
附加资料
开瓶费300
营业时间
今日营业
11:00 - 22:30
星期一至日
11:00 - 22:30
以上资料只供参考，请与餐厅确认详情
相关文章
This famous restaurant is traditionally known for its roasted goose, but since the dispute of the Kam family which led to the separation of the brothers opening their own restaurants, I have not visited them. Today, I came to Yung Kee to see what has changed over the years.The décor has a modern and neat design, totally not the type you would expect from a Chinese restaurant that has opened since 1942. Seated at a table at the far end, with windows on the side offering a glimpse on Wellington Street, it is pleasant and comfortable.We have a combination of the signature dishes plus the seasonal chef’s selection, starting with their famous Signature Charcoal Roasted Goose 正宗炭烧黑鬃鹅 ($300). This normal portion is good for 2-3 people, with the goose not fatty and the meat quite tender. The taste on its own is nothing special, but after adding a bit of plum sauce it is better. I found the skin is not crisp and honestly, I think the quality of its goose has deteriorated, and inferior to Kam’s Roast Goose or the ones in Sham Tseng.Next, we have Almond and Pig’s Lung Soup 杏汁滋补猪肺汤 ($180 each). The soup has a delicate almond note, with the lungs washed thoroughly so there is no weird taste. There are other ingredients like gingko, pork, and bean curd sheet added too. While it tastes good, it is less delicious than another traditional restaurant Lin Heung Tea House that I recently visited. And in my opinion the soup will be better if it can be served steaming hot.From the seasonal menu this dish caught my attention. The Stir-fried Frog’s Stomach 皇冠翡翠戏藏龙 ($380) is using the special ingredient - frog’s stomach, which looks like large pearls, with a nice crunchy bite. Together with asparagus, gingko, yellow ear, brown fungus, pine nuts and Tonkin jasmine, it has a nice, delicate taste and is a great dish for summer. After the slight disappointment from the first two courses, this one helps to rescue some marks.Another dish on the main menu is Braised Garoupa's Belly with Yanmin Sauce 银棯酱炆鲜斑腩 ($450). Served in a sizzling hot pot, the large grouper flesh is tender and seasoned well, highly fragrant from plenty of shallot and ginger, and not greasy nor does it feel too oily. The yanmin sauce has provided slight acidity to help balance the flavours. Fantastic and this is my favorite one on the night.We have also Fried Rice with Mini Crab Roe and Ginger 礼云子姜米炒饭 ($320). Another of my favourites, the fried rice is very nicely cooked, not oily and with each grain distinct, the chef has added the prized mini crab roes, which must have taken meticulous effort to get from the small crabs, to give an amazing umami taste. With some small pieces of chopped ginger and scallions to add fragrance and balance, the portion is good for four bowls, and we basically finished them all in no time.For dessert, my wife has Red Bean Sweet Soup with Aged Tangerine Peel 远年陈皮红豆沙 ($55) while I go for Black Sesame Sweet Soup 生磨绵滑芝麻糊 ($50). Both sweet soups are nice, not too sweet, with good fragrance from quality aged tangerine peel and the grinded sesame respectively.Service is good, with the staff attentive, but again, as I have shared frequently, should introduce more details to allow the diners to learn and appreciate the dishes more. The bill on the night is $2,172. Overall, still a nice Chinese restaurant but given its fame I believe there are more expectations, and the roasted goose is honestly a bit disappointing.
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同客食business lunch，中环选择好多，但兜兜转转，想揾间环境企理、出品稳定嘅中菜，镛记依然系top choices之一。时间唔多，我哋点咗几道精致小菜。前菜系酸姜皮蛋，皮蛋溏心，配埋酸姜，正好开胃。主菜点咗金华玉树鸡同礼云子琵琶虾。玉树鸡滑嫩有鸡味，火腿嘅咸香吊起咗鲜味，清淡得嚟唔会单调。琵琶虾系手工菜，虾胶弹牙，上面嘅礼云子画龙点睛，鲜味十足。成餐饭上菜节奏掌握得好好，唔会太快亦唔会拖慢，食完仲有时间饮杯嘢再返公司。喺中环，一餐饭唔单止系食味道，仲系食紧效率同体验。呢度喺各方面都平衡得唔错，系一个好稳阵嘅商务宴客地点。
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操咗成个礼拜，星期五系我嘅Cheat Day，即刻约埋个friend，挑战下镛记啲邪恶烧味。首选当然系至尊炭烧肥㶶叉，啲叉烧边位烧到焦香，见到已经流晒口水。一啖咬落去，啲油脂喺口入面爆发，肉质又够松软，真系好耐冇食过咁高质嘅叉烧，𠮶种满足感，操多几日都抵返。跟住再嚟个红烧豆腐斑腩煲，够晒镬气，啲斑腩又滑，豆腐索晒汁，好好食。为咗「平衡」返，我哋都叫咗个清炒郊外靓时蔬，补充返啲纤维。虽然成餐饭卡路里爆晒表，但作为对自己辛苦操练嘅奖励，绝对值得。啲烧味质素真系冇得弹，食完呢餐，又有动力再操过。
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细个𠮶阵，阿爸阿妈一年总会带我嚟镛记食一两次，对我嚟讲，呢度除咗系餐厅，仲有好多童年回忆。今日特登带自己对仔女嚟，想佢哋都试下妈咪细个时觉得好好食嘅味道。除咗必点嘅烧鹅，另外叫咗道礼云子蒸嫩蛋清，呢个系我以前至爱，蒸蛋滑溜，加埋礼云子嘅甘香，真系好令人回味。另外个金华玉树鸡，鸡肉好嫩滑，配埋火腿同冬菇嘅香味，清淡得嚟好鲜味，啱晒小朋友食。老公就钟意虾籽扎蹄，话豆味香浓，虾籽又够鲜，系好有心机嘅怀旧菜。同仔女坐喺同一间食店，点自己以前食过嘅菜式，虽然佢哋未必完全明白大人嘅情怀，但只要佢哋觉得好食，呢份味道嘅传承，就已经好有意义。
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