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。
继续阅读
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.
继续阅读
阿爸阿妈结婚周年，西餐佢哋麻麻哋，新派菜又怕佢哋食唔惯，谂嚟谂去，都系镛记呢啲老字号粤菜最稳阵。因为想两老食得精致啲，所以特登拣咗几味手工菜。首先个礼云子蒸嫩蛋清 ，滑到布甸咁，面头嘅礼云子甘香，老人家食最啱。主菜叫咗个大海斑酥骨炒球，呢个真系考师傅功力，斑球炒得好有镬气，鱼肉嫩滑，阿爸系咁赞。另外个鹅肝酱百花鸡都好香口，鸡肉上面铺满虾胶，再加埋丰腴嘅鹅肝酱，口感好有层次。最后叫多个「上汤腿丝浸菜苗」，等佢哋食啲菜，个上汤好清甜。成餐饭，见到阿爸阿妈食得好开怀，不停话好食，就觉得呢餐饭值得。有时庆祝，唔使花巧，传统嘅味道先系最好。
继续阅读
Love Yung Kee’s charcoal-roasted black bristle goose, and the retro-yet-spotless 3-floor space—classic Cantonese dining at its finest. 🥢 ✅ Charcoal Black Bristle Goose: Smoky crisp skin + juicy meat! ❌BBQ Pork: Skip (dry—save stomach for goose!) ✅ Crab Roe Crispy Prawns: Crunchy roe + bouncy prawns ✅ Pepper-Salt Squidaper-thin, zero grease!✅ Dual-Cured Sausages: Rice’s BFF 🍚 ❌ Wonton Soup: Weak broth, tiny dumplings ✅Soups: Natural sweetness, no MSG! 📍 32-40 Wellington St, Central ⏰ Mon-Sun 11AM-10:30PM
继续阅读
同另一半都钟意捐窿捐罅揾嘢食，今次特登嚟镛记，唔系为咗咩大鱼大肉，而系想感受一下呢种旧香港嘅情怀。坐低一刻，成个装潢同气氛已经好有feel。我哋冇叫啲咩名贵菜式，反而想试下佢哋啲家常小菜，睇下老师傅嘅功力。一煲热辣辣嘅鱼香茄子煲上枱，镬气十足，咸鱼香同茄子嘅软糯，捞饭真系无敌。另外叫咗份白切新鲜平原鸡，鸡有鸡味，肉质嫩滑，点少少姜蓉已经好好食，系一种好纯粹嘅味道。再加碟椒丝腐乳炒通菜，通菜够爽脆，腐乳味调得啱啱好。最惊喜系个礼云子姜米炒饭，饭炒得干身，粒粒分明，最正系啲礼云子，为成个炒饭带嚟独特嘅甘香同鲜味，姜米又可以平衡返，食到停唔到口。中环呢啲地方可以静静地坐低，食一餐有温度嘅饭，感觉真系好好。
继续阅读
今晚同屋企人出嚟食饭，长辈话想食中菜，就拣咗镛记，贪佢地方够大，菜式选择又多，可以满足唔同口味。嚟到镛记，梗系要试下佢个招牌「正宗炭烧黑鬃鹅」啦，鹅烧得皮香肉嫩，炭烧味好突出，屋企个个都赞好。除咗烧鹅，我哋仲叫咗几款𩠌食。个鱼露津丝虾球煲几够镬气，虾球几大只，咬落爽口，津丝索晒鱼露嘅鲜味，用嚟送饭一流。另外叫咗只芝麻化皮脆乳猪俾大家试下，乳猪皮烧得够松化，芝麻亦都好香，小朋友见到已经好开心。椒盐百花酿玉带都几受欢迎，玉带鲜甜，酿咗虾胶再炸到金黄，椒盐调味啱啱好。食中菜梗要有碟菜，个椒丝腐乳唐生菜炒得几好，够爽脆，腐乳味亦都足。一家人都食得几满意，菜式味道大路，老人家同小朋友都啱食。虽然唔系话有咩石破天惊嘅菜式，但胜在稳稳阵阵，系家庭聚餐嘅一个好选择。
继续阅读