新漢記飯店

朋友看了電視介紹這間做客家菜的餐廳，相約大家一起去試試。餐廳位於粉嶺，我們這批市區人由一位新界人朋友訂位兼帶路，星期日的中午來到餐廳。進入餐廳看見天花板沒有特別修飾，從天花上懸吊下來的燈籠吊燈卻十分典雅，增添一點雅氣。店的面積不算大，我們六人安排坐大圓桌，中間有轉盤方便取吃。天氣熱，餐廳冷氣不夠涼快，店員開了一座移動冷氣給我們降降溫。服務還是可以的。餐廳有是日午餐供應，一份餐送例湯。看看餐牌有六款選擇，菜式也不錯。不過店員說訂座客人不能點這類午餐，幸好我們一心想吃小菜，所以也沒影響。日後再試就是了。我們點了八款菜式，慢慢品嚐。這店的菜式價格進取，但碟頭較細，點八個菜也不怕吃不完浪費。茄子豆醬煮鹽焗豆腐，茄子厚切長件，豆腐正正方方，外皮經油泡，已有味道。內層嫩滑，全碟豆醬和肉碎均合一起，鹹香味充足但不會過度，好吃。鹹菜胡椒豬肚湯(要小辣)，鹹菜爽口但不帶鹹味，不知是否這樣，這個湯味道反而較淡口，豬肚大大件，吃起來有咬口，但是缺乏味道，對這個湯不太滿意。蠔仔肉碎生滾粥，潮州粥的經典，一定點來吃。這窩粥份量較多，所以六個人也夠吃。粥的配料不多，簡單的蠔仔和肉碎，蠔仔有肉，粥底綿密，粥內還放了一粒一粒的豬油渣，增加咀嚼口感，風味獨特。尖椒爆腰潤，一味簡單可口的菜式，尖椒切大片，混和腰潤爆炒，鑊氣滿滿。腰和潤都非常爽口。黑墨丸浸勝瓜，混入黑墨魚汁打出來的墨丸，顏色烏溜溜，入口爽，墨魚味濃郁。勝瓜去皮，入口無渣，又夠清甜。湯底濃淡均衡。紅蔥爆連墨汁鮮吊桶，又是一道鑊氣滿滿的菜式。吊桶每隻呎吋差不多，一咬開大量墨汁湧出來，包圍整個口腔，吃得一口黑色，墨汁味道不腥，吊桶口感爽爽。爆炒的醬汁調配得好味道。客家慢煮滷鵝，雖然碟頭細細但鵝肉也不少，每件都腍滑，骨少。滷水味突出。釀豆腐，都是客家菜常見菜式之一。每件長方型的豆腐中間釀入了豬肉，豆腐非常滑，不過釀的肉稍為少了些，面層只有薄薄一片，吃得不滿足。八個客家菜，不用太花巧，簡單精緻就好。這店中午不收加一，這一餐每人不用200元已經吃得飽飽。…Read More

[ 新漢記 Sun Hon Kee | 粉嶺 ]I was super excited to try the ‘Chairman’ of the New Territories 😆 Especially since they specialize in Hakka cuisine! I was very pleased with their friendly staff as well as the speed they dishes came out in. After 10 minutes of ordering, dishes were coming out left and right! Sometimes two at a time too. Which is good as we finished everything in under an hour. The air conditioning here is quite weak, so you will get hot very easily. It is also very popular and will get full very fast. Great place for family gatherings due to the lively atmosphere. —— —— 白熗豬前腿筋Pork Tendon with Shallot Oil and Soy Dipping Sauce $168 Might I say this is their signature dish?! I knew we had to get this and the result did not disappoint. The tendons are chewy and tender but mild and bland on its own. It is also quite oily due to the additional shallot oil to the fatty tendon. With the sauce, it becomes a vessel for the savory and addicting sauce. Perfect way to get more collagen into my body 😝 also a great appetizer to start our meal with. —— —— 鹹菜胡椒豬肚湯Chinese Pickle, Pork Tripe and Pepper Soup $98Ordered mild and it’s very mild. Love the chewy pork tripe We decided to order a soup too along without meal to see if it would be authentic. Went for the mild as the family cannot handle too much spice but I personally would have liked it to be more intense. Even though it was very aromatic and pepper-y, it doesn’t burn your throat or mouth, only heats up your body. I really enjoyed the crunchy and refreshing salted cabbage and chewy and surprisingly flavorful pork tripe. One bowl also has a lot of it too and enough to serve six bowls or soup. —— —— 豆醬炒青瓜苗Stir-fried Cucumber Seedling with Bean Paste $128This is one elusive and unique dish that you can’t find anywhere else in HK (I believe). It is super refreshing and crunchy with a taste and texture similar to zucchini. I thoroughly enjoyed the little salty beans (same one used for Chui Chow bean sauce) that melts in your mouth. I highly recommend trying this as opposed to the common choy sum, butter melon and cabbage. —— —— 自家製黃酒炒雞 (半隻) Stir-fried Chicken with Glutinous Rice Wine $188The waitress said this is one of their signature dishes but I think she was just fishing for more money 😅We all collectively agreed that the chicken is tough and overcooked, the pieces are also quite small with bones in all of them. The flavor though is quite nice and sweet, not very savory and rich. Even though she said this is a ‘rich’ flavored dish. —— —— 紅蔥爆連墨汁鮮吊桶 Stir-fried Baby Squid with Red Onion $198Squid bursts! I loved it but the family didn’t like the ink. Love the crunchy onionAnother one of the recommendations that many people loved. It also follows market price and today’s was a bit hefty. I absolutely loved the tender squid and how the ink bursts in your mouth hen you bite into it! But do be careful as the ink is very hot and might burn your mouth. However, the sautéed red onion is very very delicious. Crunchy and refreshing with a great pungent flavor that slightly lingers. The sauce they fried this in is so addictive. The portion is not bad, around 8-10, sizes vary with huge pieces and some smaller ones. But quite expensive tbh. —— —— 油浸本地水塘卡筍殼 Deep fried Marble Goby with Sweet Soy Sauce $588Star of the night! The skin is crispy and fried to perfection, acting as a layer of protection for the delicate flesh. The outside is coated in a sweet soy sauce that is so good and addictive. The inside juxtaposes with the outside as it is soft and untainted, so you get to try the raw taste of the delicious fish which is mild and quite chewy, not quite melt-in-your-mouth as quite firm. So this is match made in heaven with the flavorful and crisp exterior. I highly recommend this although the market price is quite expensive. This is the small one and the bigger one (with thicker meat) is $1088. But this small one was enough to feed four people. The face and tail also houses a lot of flesh and flavor so be sure to suck all the bones! —— —— 豬油缽仔飯 Steamed Rice in Clay Pot (with pork lard and soy sauce) $15 Very small portion, ordered this to eat with the various dishes but it can be a dish on its own. The savory lard pairs well with the nutty jasmine rice. The pot is quite small so can be shared between two people. —— —— 💟 推介 : 1️⃣ 油浸本地水塘卡筍殼 Deep fried Marble Goby with Sweet Soy Sauce 2️⃣ 豆醬炒青瓜苗Stir-fried Cucumber Seedling with Bean Paste 3️⃣ 白熗豬前腿筋Pork Tendon with Shallot Oil and Soy Dipping Sauce —— —— 💬 Overall, would love to come back as it is very close to home. The food is not bad too, very different from the usual Chinese food I eat. Be sure to book the early session at 6pm so the food doesn’t run out! 🗓 Revisit? ✅ ⭕️/ ❎ …Read More