影片
港铁九龙湾站 B 出口, 步行约9分钟
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开饭介绍
雍雅海鲜酒家为明星海鲜酒店集团旗下酒家，承办各喜庆饮宴，有各式全包宴俱客人选择。
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营业时间
星期一至日
07:00 - 00:00
以上资料只供参考，请与餐厅确认详情
招牌菜
从未试过o系openrise出食评,但今次真系唔写唔得...最近想食片皮鸭,见雍雅有promotion,$38一只~咪同屋企人去试下啰!点知...只鸭推出黎大家都好兴奋,因为size都ok!不过唔系由师父片,而系楼面呀姐片...见佢好似唔多熟手咁..都算啦~谂住叫佢成只脾切出黎,点知阿姐话未熟..=o=咁算啦,由得佢片...片出黎劲大块,又厚肉...平时食d片皮鸭应该只系连住少少肉...最大问题系,d肉根本唔熟...仲见到红红地...问下职员,佢地话系咁ge,岩岩熟..但食落...腥腥地架呙....另外...D皮...好薄,但点解得半块...d鸭又大旧...包唔到..=.=配料...平时食片皮鸭...有酱,有葱,有青瓜丝,西芹丝但呢度...得酱同葱..@@总之,宁愿佢收返贵d,做返好d好过...另外仲有叫左两个小菜,味道都ok,只系个片皮鸭唔ok...
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平时好少一家人出街食晚饭，是日适逢父亲大人的生日，就到附近的酒楼食餐饭、简简单单庆祝一下。这区饮茶、食饭，明星一向是首选(长辈比较传统，只爱吃粤茶)，质素、价钱都有保证。不过今个月明星装修，唯有转移目标，到同一集团的雍雅。几年前亦有光顾过雍雅的晚市，印象实属一般，只记得价钱不便宜、份量亦少。今次再试，不敢抱太大期望，想不到有惊喜 早上先订位免等位之苦，但八点去到入坐率只有五、六成。有别于其他大酒楼，晚市没什么酒席可选，反而有不少精选套餐，数十元有两个菜似乎不错，发板要了$89 - 豉汁蒸(鱼仓)鱼 加咕噜鸡肉；烦恼还要点什么的时候，瞄到邻桌的一味片皮鸭，卖相相当不错前臂般长的的鸭，红润有光泽完只送上，即席片皮鸭。要知现在多数酒楼都已经没有这个「片皮」表演，实在令人失望，小时候最期侍上酒楼吃片皮鸭，为的就是观赏倘大的一只肥鸭被「凌迟」(好变态) 印象中，在明星吃片皮鸭差不多上百完，这里竟然只卖$58，加$20还可选择以葱或茄子炆鸭肉，实在超值这样下来就已四个菜，再加个什菌上汤菜苗应该足够五个人吃。先来咕噜鸡肉很普通的一个家常菜，酸甜味道刚好。最怕有吃到的咕噜汁酸得毑喉，失去了那酸酸甜甜的开胃感觉。幸好这里的味道做得不错，作位第一道非常适合。边吃咕噜鸡，一边在左顾右盼，期待片皮鸭的大驾光临。终于给盼到喇!! 果然好肥美大只，鲜红的外皮看来油润；待应手起刀落，三两下手势就把肥鸭脱光脱净。包鸭的面皮以大蒸笼上枱，开盖还有烟、热辣辣的；不知由何时开始，片皮鸭的面皮都变成薄薄的那一种，虽然是这种的份量是比较轻巧，但还是比较怀念小时候的厚皮版，咬下去绵绵的…因为鸭皮切得很厚，伴上酱汁、青瓜及葱段之后，要用面皮完全的包起来有点困难，吃起来都有点狼狈。鸭肉充满油香，皮层与肉之间有一层薄的肥膏，但鸭香稍逊；；香口的食物果然是小吃多滋味，多吃几件之后就有点腻…每人分到差不多四件，食毕已半饱。幸好吃过油腻的鸭后，什菌上汤菜苗刚好送上，正好平衡一下。开初以为菜苗是豆苗，送上枱才知道是嫩菠菜，还好配上什菌味道不错。鸭肉选了茄子炆，因为茄子份量好像比较多、比较化算 通常这些一鸭两食，份量都不会太多，早预料鸭件会给「切头切尾」，上桌时每人有三两件已不错。意想不到这道菜份量还不少，半饱的大家吃了一两件就停手，炆鸭可以打包，要留肚吃没有拍照的蒸鱼。鸭件肉厚，炆得不算软身；茄子较出色，吸收了鸭的油香很惹味。未有上镜的豉汁蒸(鱼仓)鱼颇为大条，刴成蓉的豆椒铺满鱼身，但香味不算浓郁，可能豆淑不够靓；鱼蒸得刚好，可惜鱼身较霉未够新鲜。埋单三百五左右，以食物份量、质素来算是相当算是合理价钱。邻枱的火锅看来也不错，下次要来试下，再食片皮鸭
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假期同家人去尼到饮茶 虽则是明星集团 价钱要比贵少少 可不用等位食物质数 服务 却同样提升点了多款点心 全部都合格必叫之选~蒸排骨, 凤抓,沙翁(好松化),叉烧饱,粉果(有四只),虾米肠(有米香)
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The entrance of this restaurant is relatively dark and gives me a dirty feeling. Luckily, the dining room is bright with high ceiling, giving you a relaxed atmosphere.This restaurant is part of the Star Seafood Group, and we did expect they could give us something of the regular Maxim's restaurant could offer. We ordered:1. Stir-fried beef cubes with basil & bell peppers2. Fish head in Shunde (顺德) style3. Braised shrimps with Yi Mien (Chinese egg noodle)4. Mud carp fish balls with chinese lettuce 5. Chinese cabbage & pig lung soup6. Stir-fried cuttlefish with huái shān (淮山）7. Mixed veggie in soup8. A dozen of Sou BaoThe best dish among the aforesaid list is the soup. There ain't much MSG and it's quite refreshing.The fish head we got was mainly bones, almost no mouth area was in the dish. The shrimps were not fresh after all. They deep fried the shrimps before braising but even with the step of deep-frying, the meat was not soft-crisp at all. There was no flavour in the noodle at all too. It seemed that the chef forgot to put in any salt.The fish balls were full of small bones. It's quite apparent that they didn't grind it into a fine enough paste. Thought they were full of bones, we did taste the fish flavour. For other dishes, they were of the average quality. P.S. the service was far from average, let alone good. The server put on a pissed off face for the whole night. She would not even say "Excuse me" when she replaced the plate for you, regardless you were eating.
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今天帮亲友搬家俱往牛头角，午餐于牛头角(雍雅海鲜酒家)，这间酒楼已很旧，服务只是一般，点心也可以。我们点用了下列食品。上汤焗海虾伊面：虾很靓,可惜面太淋。潮州粉果：蒸得好正，好好味。山竹牛肉球：香料味过重，食落牛肉口感几好。香茜鸡饱仔：饱小皮厚馅少，好味。姜葱牛柏叶：咬落非常爽爽，十分好味。家乡酿节瓜：味道ok，但肥肉过多。鲜竹腐皮卷：皮脆虾爽，非常好味。冶味蒸凤爪：腌制得好入味，好味。
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