增煇大排檔 & 增煇藝廚

營業中

休息中

上次去完小菜王之後見到隔離又有間大排檔, 又有好多人食, 心諗應該都幾好味, 之後見到的食評都幾好, KC又推介我去一試, 於是星期五晚就來一試.菜單如下:-一. 豉油王炒鵝腸-鵝腸炒得很爽脆, 個芡汁做得不錯, 味道不太濃, 炒得好香, 聞到已經覺得好食. 唯一缺點就係放係低的牙菜出好多水喎…二. 百花釀雞磓 –百花即係花支, 將的雞磓去骨, 跟手釀的鮮墨魚膠落去炸. 炸得又脆又香, 咬落彈牙, 好重花支味, 但雞味失左踪. 都幾特別, 可以一試, 送啤酒亦可.三. 蒜蓉粉絲蒸扇貝(四隻) - 蒸得剛好, 好過好多食海鮮既地方, 扇貝上滿佈炸過既蒜蓉, 特別香口. 扇貝都幾新鮮, 好低食, 只因每隻都只係十六元.四. 蒜蓉炒豆苗–炒得夠鑊氣, 豆苗好鮮嫩, 唔錯.五. 一支生力.埋單二百元正. 幾低食.值得一讚, 就係呢到既服務態度真係好好, 尤其要讚既係個啤酒女郎. 我都未見過啤酒女郎會幫你用茶洗埋快子同杯, 見你食完碟送連碟都幫你收埋, 真係無得彈.

Was refered to this place by a casual friend with a "worth trying" comment attached. Tried 3 dishes suggested by the waiter (uncle).1. Water steamed chicken2. Stir fried lamb frank with wasabi3. Vegetable with shimp pasteI liked the second dish a lot as the flavor of lamb has been perfectly complimented by wasabi. The other 2 were also good.Noticed there were some interesting dishes (stir fried Japanese black pork and some kind of shell fish with black pepper sauce) from the other customers an

簡單、入味、爽口、愈食愈想食！未食過咁正鵝腸！強力推介，一定要試！

唔洗多講啦！餐蛋治唔可以要煎蛋，一定要炒蛋…知唔知蛋牛治係可以要滑牛唔要咸牛咖？不過滑牛蛋治…係另一個人的註冊專利，算…講到最後，包起佢，我羅去請人食都唔會食炒蛋咖喇。呢餐…0分！

石峽尾街有兩檔大牌檔，兩檔癡埋一齊，行過只見兩邊的爐頭火光紅紅，呢D，就叫風味。不過，除風味外，味…其實不外如事的。好似今餐，食左個杞子豬潤椒葉，炒碟聖子炒碟蜆，仲有意想不到的…海膽。大叔提意，海膽要生食，以我的勇氣…生食咪生食！海膽扑開係咁依洗下，留底左水喉水味，不過$20隻，算係等價交換。(食完無事，好乾淨)炒蜆味道=聖子，死甜味，唔辣，同埋蜆無吐沙。杞子都係得個甜味，豬潤唔多。同埋好油下。整體來講，只可以話比普通好，但如果唔係撞左個蜆，改為食其他野應該會好D。因為仲有吊筒，同其他香口野好想試。有機會可以試多餐。

又忍唔住要去增輝啦, 因為實在太掛住佢個d小炒同大排檔風味! 今次叫了椒絲腐乳通菜($33), 椒鹽鮮魷($43)同京式雞軟骨豬頸肉煲($45), 通菜好新鮮好嫩, 但腐乳味道唔夠濃味, 應要改善, 鮮魷好大碟又厚片, 魷魚好新鮮同彈牙, 雖然係椒鹽但係食落唔會太熱氣亦都唔會太咸, good喎. 京式雞軟骨豬頸肉煲都幾特別, 有勁多洋蔥同蔥, 煮得勁香, 平日食開個d雞軟骨都係炸的多, 濕濕地有汁煮的都係第一次食, 有好多雞軟骨, 但個質素明顯係無日或理料個d咁好, 但都唔會話好硬, 豬頸肉就唔係太多, 同埋比較細片, 但唯一好處係唔太肥, 食煲最好味的一定係個D洋蔥, 食完勁開胃, 呢碟送啤酒就最好啦!值得一提係呢度個D服務都唔差, 雖然個個都係叔叔, 但係好有禮同埋好醒目, $145一餐, 找錢$55, 係找一個$5比你, 一D貼士都唔收!!

個日盼雜誌講話呢度有鐵皮屋大排檔, 咁有風味, 一定要去懷緬一下啦!SAT晚上9:30去到, 發現個度有兩檔鐵板檔, 一個係呢間增輝, 一間叫小菜王, 但見呢間增輝好多人去, 咪去呢間啦 2個人坐底之後阿姐比左一壺熱茶一個紅A膠兜, 認真懷舊, 菜牌上有好多雜誌介紹, 咁就跟雜誌推介叫個餃子鑲雞翼($48)炒硯($48)同一個蠔仔粥($48)啦!嘩!!!!!!!!唔係啊麻, 雞翼一上枱真係比佢嚇到, $48有8隻全翼, 隻隻都大大隻, 好大碟! 食落雖然FEEL唔到佢有餃子係入面, 但都鑲左好多蘿蔔,冬菇,肉碎係裏面, 炸過的雞翼脆卜卜, 肉又滑, 係12度低溫下都唔怕涷!炒硯都好大碟, 好多肉, 唔係半碟都係殼囉, 個汁好正, 鼓汁為主, 唔太辣, 但係可能佢唔想D肉咁硬, 我覺得佢炒得熟一點會好D蠔仔粥好大, 係一個大湯碗, 係一鍋例湯個隻SIZE啊, 呢度好似全部碟頭都大, 蠔仔好多, 有鹽茜, 冬菜, 肉碎, 但米唔夠錦, 食落太過冷飯, 有D蠔仔除不去殼, 有少少殼..但味道VERY GOOD呢度有門口位又有舖位, 真係好有FEEL, 同埋碟頭夠大, 門口可以泊車,多幾個人去