影片
招牌菜
寻晚成班同事系九龙城揾野食, 心血来潮想食中菜,见香港人家门高斗大, 又有位坐, 咁就跟舖头伙记入客房揾食坐低之后, 伙记招呼周到, 茶水俱备房入面景观无特别, 于是就睇下食乜好大家无乜心水, 于是拣左D招牌菜鸡肉质地稍为干身, 味道唔错, 真系有鸡味HA蛋包虾仁够香! 同埋有萝卜清汤底, 石锅上台, 热辣辣~~榄角味道唔错, 味道似京都骨椒盐比较重口味~琵琶虾经过油炸, 干身之余虾味略略流失清蒸就掂啦! 新鲜清甜, 值得再回味~~本身SIZE够晒大只, 但好似蒸过龙@@, 都算鲜甜OK~哈密瓜够甜多汁, 士多啤梨卖相不俗, 系有D酸仲点左条鱼同红酒, 但唔记得影相..........总括黎讲食晚饭都几好, 食得出用料唔错, 值得一试~
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My dad was visiting from overseas so my wife and I decided to try some seafood.Prefering to treat him to a nicer and cleaner place we decided on this restaurant near our house. The decor was very localised and older as in the early 70s style chinese restaurants. We tried the set for 2 at HKD$358 + 3 large bottles of St Miguel Beers.The set was very good value as it had : a. Steam chingyi fishb. Soya sauce steam scallop - with shell c. House Vegetablesd. Traditional Shark fins with crab meat We added a bowl of shark fins/crab meat for additional HKD$68 + ordered an additional dish called the steam prawns in glutinous rice..Boy!! all the dishes were literally - 'out of this world' effect. All dishes retained the traditional Cantonese steaming style which was very rich in taste, totally fresh and very home cooked. Best was the shark fins .. very traditional and bountiful in taste, with lumps of sharkfins although the portions pf crab meat was rather stingy . Next was the steam fish which was worth every bit of cooking, with soya sauce aroma penetrated every bite of the soft and bouncy fish flesh....the fish did not die in vain but rather in glorious cooking.............hehehe..The scallop were steamed to perfection ...well blended and interwoven with the rice noodle and splashed with appropriately garnished garlic...The ala carte - fresh prawn in glutinuous rice was unexpectedly small in portion. It was still very tasty, athough the glutinous rice was albeit salty. The prawns were very fresh although in my greed, I had felt that there could have been more prawns or bigger prawns... Anyway the portions were more than sufficient and we ate a very fulfilled dinner.The dessert as usual was on the house..it was black glutinous rice in red bean paste. Back in Singapore, it would have been malay style with coconut milk being added. But in this traditional Cantonese style, it was without the coconut milk and it was delicious except that I felt, it was not sufficiently thick and was more liquid. Lastly, I was offerred my total bill of the note at HKD$538
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28/12(一) 8pm跟家母的家常便饭,由其发办,到了衙前塱道的馆子"香港人家".店子面积不,不消一会便全店满座.咱们一行五人点了贵妃鸡$138,粟米斑块$58,带子珊瑚蚌蒸豆腐$58,凉瓜煎蛋$28,芥兰炒腊肉,金银蛋菠菜,椒盐尿虾$38只,泥鯭粥$28.贵妃鸡--鸡皮晶莹且鸡肉嫩滑,鸡味不俗!五人吃一只鸡实觉吃力,唯得打包收场.带子珊瑚蚌蒸豆腐--一客六件的蒸豆腐,置面的带子及珊瑚蚌弹牙味鲜,以豉汁豆腐衬托,味道清和!粟米斑块--仅数块的斑块干涸如柴,熬人的斑块!芥兰炒腊肉--份量同样迷你的炒芥兰被腊肉润泽不少,油水十足!质带爽脆,腊肉之香未能逼入菜茎中,似乎有点貌合神离...金银蛋菠菜--咸蛋及皮蛋皆未能为菠菜提味,且份量吝啬,苟且之作.凉瓜煎蛋--味甘的凉瓜跟仅熟的蛋角味道匹配,非凉瓜类的我亦能浅尝!椒盐尿虾--体型肥硕的尿虾虾膏不少,胜在肉质结实弹口!泥鯭粥--鲜甜没鱼腥的粥底,稠度刚好.泥鯭自身的鲜味亦犹存.另一失分处,乃其上菜速度颇慢,三催四请一众菜式方被端上,人满为患之过!六百多元的晚餐,以贵妃鸡及椒盐尿虾作卖点的馆子!
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16-8-2009前身「九龙城辣蟹」(http://www.openrice.com/restaurant/commentdetail.htm?commentid=130664) 帮衬过一次, 印象一般, 见而家变了主打海鲜的「香港人家」, 呢日晚饭一行 3 人嚟试试.豉汁蒸蛏子皇 (6 只): 见佢落鬼死咁多豆豉, 心已凉了一截, 唯有撩开先食, 点知 d 蛏子系蒸得严重过火, 第一只食落劲硬, 第二只好少少但仍然几韧, 亦绝对唔系「爽脆」; 口感绝差, 连味道都唔得, 又话新鲜货? 又干又无鲜味的! 呢坛嘢系我食过煮得最差的蛏子, 绝对算得上难食, 10 个 thumbs down! 免费的蒜蓉粉丝蒸鲍鱼仔 (每位一只) 就好食得多, 蒸得刚好, 弹牙鲜甜, 配上蒜蓉粉丝, 唔错.花胶北菇一品煲:「花胶」只有面头𠮶一两小撮米白色嘢, 食落黏糯无味; 花菇大大只好厚肉, 味道亦香, 叫做最好食; 鹅掌入味软腍, 但酱汁几水汪汪, 带点「酸酸叔叔」, 绝对称唔上好食. 花雕蛋白蒸本地大肉蟹: 如常最好食系 d 蛋白, 虽然蒸到皱晒皮「蜂巢」一样, 但食落充满蟹汁的甜及酒香, 空口食 / 送饭一样好食 只蟹几肉地, 肉实又甜; 蟹膏其实都有 d, 以肉蟹嚟讲质素亦算系咁.蒜蓉炒白菜仔: 无期望之下, 呢个又比想像中好, 够镬气, 食落爽脆惹味; 唯一唔好, 应该就系碟底的一摊油 仲有糖水送, 是日系「南瓜西米露」: 好热, 好香椰汁味, 甜度刚好, 粒粒软糯的南瓜就无乜南瓜味, 你话佢系蕃薯我都信 @_@ 不过整体几好食, 成为全餐饭唯一值得赞的一味.食物一般, 招呼就应验了「新店员工特别生手」; 环境就同前身差不多, 系光猛一点, 台台櫈櫈又密一点, 所以坐得迫一点咁啰.埋单每人约 $185, 食物质素拍得住我最不喜欢的稻香集团 (味道其实只 2.5 分), 我觉得唔抵食, 亦未必会再嚟了.题外话... 叫自己做「超级渔港」, 又用稻香集团常见的「红鸡」餐具, 其实佢同稻香有无关系的? 抑或又系 passing off?
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找香港人家的资料, 可是找不到, 这间新店真的很新呢, 连 openrice 都 没有update!地址应该系九龙城辣蟹的位置, 因为把地址打入搜索, 找到的却是结了业的九龙城辣蟹晚饭到了这家新店, 叫香港人家, 一家人便打算试试! 可能新开的关系, 价钱都比较拭, 像一条斑都只系九十八蚊, 有点"平"的感觉 条鱼唔细条的, 都有成呎长架, 味道ok, 可能系养殖鱼, 鱼肉不够鲜甜, 但姜葱豉油味道还可以的几遁小菜都ok, 炸豆腐系五味之中最好的, 鲍鱼鸭掌水准一般, 鸭掌的味道不够好新开的店, 可能唔系太多人知, 食客不多!
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