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回味昔日的味道 焦點食評
等級4 2017-11-17
2354 瀏覽
平日一有空檔就會不斷安排和朋友或同事約會,往往就忽略了和家人的共處時間。真的需要好好反省一下,約爸媽吃餐晚飯!知道爸媽喜歡吃傳統粵菜,所以專程找一間可以吃到懷舊燃手小菜的新斗記,氹下他們歡喜!酒樓除了有懐舊燃手小菜外,還有即燒乳豬都是他們的招牌菜。招牌即燒乳豬(1/4隻 $188)新斗記最聞名的即燒乳豬當然是必食!全隻:$698、半隻:$358、1/4隻:$188、例牌:$148。我們三人叫1/4隻就啱啱好,而且份量都幾多!㕑師先把皮、肉分別片開,即燒鬆化的乳豬皮片得薄薄的,一咬下去,便聽到卜卜脆的聲音,這就是即燒乳豬才可吃到這樣的口感。點一些沙糖和乳豬醬來吃就更美味,爸媽讃不絶口!梅子子薑蒸魚雲($128)這個真的可算是懷舊菜,現在已不是很多地方可以吃到,只是一些比較傳統和老式的粵菜食肆才找得到。魚頭雲的份量都很多,魚雲上舖上梅子和酸薑一起蒸,鹹鹹的梅子加上酸酸的子薑,更把新鮮的魚雲帶出鮮甜的味道,更加惹味。廚師在蒸煮時間掌控得宜,令蒸出來的魚雲又滑又嫩。生炒上肉排($98)這道菜亦是招牌菜之一,肉排蘸上蛋汁生粉後再炸,炸起後再加入調成酸酸甜甜的汁一起炒,是一個適合一家大小的菜式。炸漿很薄,新鮮炸好的肉排吸收了醬汁後,還可吃到外脆內軟的肉質,熱騰騰的肉排肥瘦均勻,外面脆內面還能保持肉汁。爸爸說這看似很簡單的菜式,但其實很考㕑師的功夫。生菜鯪魚球煲($98)鯪魚球有六粒,煲內還有布包豆腐和唐生菜,鯪魚球加了果皮茸增加香氣,更可闢腥。湯底清甜並加入草菇和果皮絲,清清地的煲仔菜,正好平衡一下吃了這麼多肉。甜品最後還有紅荳沙附送,糖水內的紅荳煑到起沙,還有百合在𥚃面,和絲絲的果皮香氣。茶錢@$15樓高兩層的店舗,一入大堂門口便可以看到廚房掛滿即燒乳豬,保証新鮮。魚缸放滿很多海鮮海鮮價目用了紅色膠牌和白漆寫上,還用了中國數目字寫上,現今已很少見。招牌菜式門面內在環境樓高兩層,樓底很高,長長的樓梯,老人家或坐輪椅人仕可以到隔鄰入口坐升降機。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-11-07
1630 瀏覽
I will try to make it a point to dine out with my parents every month for catch up and to bring them for some nice food around. This time round, I decided to bring them to Xin Dau Ji, an one Michelin star restaurant. They do have few branches in Hong Kong, and we decided to go to Jordan branch since it was nearest to us. Their menu was very extensive, offering a wide range of Guangdong cuisine and chef recommendation as well. Fresh watermelon juice - Surprisingly, the juice was very sweet and juicy and definitely used fresh water melon to make as i could drink the real water melon meat in it. House special roasted suckling pig - This was their signature dish and i could see it appearing on almost every table. The skin was roasted till almost perfection, thin and crispy. There were slight fats on the skin, and it was almost eating like potato chips. The meat was smooth and tender, complimenting well with the sweet sauce provided. Snake soup - The texture was thick and the chef was very generous with the ingredients in it. It was tasty and it goes well with the crispy crackers provided. Chinese lettuce in hotpot - Even though there were not much gravy in the pot, the lettuce was cooked till juicy and crunchy. This was very flavourful as well as there were enough 'wok hei' in it. Sweet and sour spare ribs - I considered this dish as another must order. It was one of the best i have tried, the meat was tasty, tender and juicy. There is a right balance of sweet and sour taste. Red bean soup - It was served hot and red bean was boiled till soft. Red bean taste was strong as well.  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-11-06
1149 瀏覽
Roast suckling pig is probably one the most iconic feats of Cantonese cuisine. How they take a pig and roast it over a flame to make the skin so crispy like a potato chip yet, the meat is still moist and tender. It seems every single one of my expat friends remember this as their favorite Chinese dish.新斗記 (English name: Xin Dau Ji) won a Michelin star in 2013 for their roast suckling pig. That's how good it was. It has since expanded from their humble Jordan branch to various other branches around the city such as Tsim Sha Tsui and Causeway Bay. But as I was hosting three out of town friends, I decided to take them to the original branch in Jordan. To showcase the true art of Cantonese cuisine.It's located in a small road near Nathan Road. Sandwiched between several nearby hotels. It's two floors. On the bottom floor, if you are lucky (which we were not) you can catch them roasting the pork by hand in the window area facing the street. The place is nicely decorated like any typical modern Chinese restaurant. The menu is in English and Chinese. They do have a Chinese menu but it's the same as the main menu but just pointing out what they are popular for.While we were waiting for our food, there was a small dish of pickled pearl onions. These were crisp and a decent palate clenser.House Special Suckling Pig ($188 for a quarter portion). This is what this restaurant gained a Michelin star for. They do have a smaller size for $148 for perhaps couples, this was a decent size for a small group.  And what can I say? It was amazing. The meat was not so salty I needed to gulp down teapots of tea. It was moist and juicy. The skin was astounding. Thin like paper but yet so crispy, it was like a potato chip. It didn't feel oily as well.Pan Fried String Beans with Minced Pork ($88). This smelled great when it arrived at our table. The  beans were crisp and not overcooked. The minced pork flavored the beans and there was just the right amount.Deep Fried Beancurd with Dried Scallop ($88). The beancurd was mixed with a good amount of fish meat. It had a light taste. The sauce was not too heavy and gave it  nice glaze effect. It was served with some bok choy.Black Pepper Beef Short Ribs in Hot Pot ($118). The ribs moist and tender without the added taste of meat softner. Something I find in several Chinese restaurants that make this dish. It wasn't too spicy from the black pepper (whew!) and was a bit more on the savory side.  The onions were the best. Cooked so it was soft and sweet.Pan Fried Egg  Noodle with Bean Sprouts in Soya Sauce ($72). We finished the meal with egg noodles because when we first sat down, that was the smell that hit us. The smell was that strong and we couldn't get it out of our head. This was really good. The egg noodles were not soaking in oil. Every strand was dry and separate. Not clumpy and oily. It was fragrant and I wonder ... did they cook it with pig fat? Is that why it was this good?Like many old style Chinese restaurants, we were given complimentary dessert. This was a red bean soup. This was ok. Not as amazing as everything we had before but it was free so why complain?Excellent Chinese food with the star of the show being the roast suckling pig. Prices were surprisingly not expensive as long as you stay away from the abalone and seafood. But why order that here anyways as they are famous for their roast meat dishes. Service was fine though we did get one grumpy staff member who cleared out dishes. Perhaps she was having a bad day? Will be back when in the mood for decent Chinese food or if I have out of town friends again. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-11-01
1243 瀏覽
<新斗記 十年如一日都係甘好味>🐷😁#fafafoodblog佐敦鍾意食中菜既朋友都知新斗記出名 雖然開左好多分店 但個人都係比較鍾意食番佐敦總店🤓入面酒樓格局 坐位都算舒服 好多人幫襯都幾full下 , d待應好熟食 感覺全部都係做左好多年😁 menu有平有貴風檢尤人 今次試住佢d小菜先👍🏻🍴生炒上肉排 98 蚊🐷用葱花青椒紅椒🌶🌿 炒成 既咕嚕肉 咕嚕肉 🐽 每一舊都切得大細好接近 豬肉排肥同瘦佔一半半 . 咬落去豬肉肥膏juicy肉比例煙靭 . 甜酸醬濃度剛好 食落去有鑊氣又開胃🐽 好食 👍🏻🍴粟米大魚塊 158 蚊🐟粟米汁同魚塊分開上 唔會令到炸魚塊變林 十分細心🙂 魚塊好大件 夠哂香脆 出面既茨粉厚度適中 入面既魚柳熱辣辣煙靭得黎魚味香濃🐟 而粟米汁🌽 有好多鮮甜粟米 又有好多香滑既蛋絲 同魚柳撈埋一齊食好好味👍🏻🍴招牌即燒乳豬 4 分1 188 蚊🔥🐷 乳豬 有甜酸醬同白糖分開上 乳豬皮燒得好夠薄同香脆 😁 好少可可以甘薄皮 豬肉嫩滑 亦好夠肉味 唔會話太肥 點埋甜酸醬真係襯到絕👍🏻🍴豉油皇銀芽炒麵 72 蚊🍜有葱花 洋葱 芽菜🌿 一齊炒 炒麵外面色澤均勻🍲 一睇就知夠哂鑊氣😍 炒麵炒得好乾身 麵身夠幼 食落更有口感 再點埋佢自製既辣醬 酸酸辣辣甘 夠哂惹味😍🍴啫啫唐生菜煲 78 蚊🌿用瓦煲上枱 一上枱熱辣辣 一路炒一路散發出沙沙聲同發出香味 入面有辣椒蒜頭 仲有好香蝦醬味 🦐 生菜十分新鮮🌿完全盡吸蝦醬汁 好入味好味!😍Score 平均分 <8/10>Taste 味道:👍🏻👍🏻👍🏻👍🏻Present 外觀:👍🏻👍🏻👍🏻👍🏻Decor&Hygiene 環境衞生:👍🏻👍🏻👍🏻👍🏻Value for $ 性價比:👍🏻👍🏻👍🏻👍🏻Service 服務:👍🏻👍🏻👍🏻👍🏻~~~~~~~~~~~~~Address地址#新斗記 佐敦長樂街18 號 18 號廣場地下同1 樓~~~~~~~~~~~~~#fafafoodblog #為食花太郎 #fafafoodblog佐敦===================== 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-10-19
1577 瀏覽
很久前跟一班同事去新斗記食晚飯, 食物質素絕對一流, 特別係乳豬, 好食得街知巷聞。位於佐敦既一個街角, 地點不算是旺區, 但總是吸引唔少食客幫襯。平日晚收工7點左右, 入座時, 餐廳內幾乎座無虛席, 果然是人氣之店。入座後, 侍應送上熱茶同前菜, 茶芥每位HK$15, 對於晚市黎講算是合理。我地點左幾款推介菜式試試。【招呼即燒乳豬】HK$188 (1/4隻)乳豬即叫即燒, 薄薄既乳豬皮跟肉分拆開, 更把之間的肥油層去除。乳豬皮一咬脆卜卜, 乳豬肉很嫩滑, 很林, 而且仲KEEP到原汁原味既肉汁。【馳名脆皮燒鵝皇】HK$148 (1/4隻)燒鵝皮同樣帶點脆, 肉質軟糯而juicy, 而且更沒有肥油層, 鵝味濃郁, 正! 【豉油皇銀芽炒麵】HK$72炒麵唔會炒得太乾身, 炒得很有穫氣, 當中夾集爽脆銀芽增加口感, 整體味道亦唔會太鹹, 點少少辣醬, 食落很惹味。餐後還送上紅豆沙做糖水, 令今晚既晚餐畫上完美句號。呢度既價錢相對其他酒樓貴了一點, 但食物質素跟多年前黎過既水準絕對沒有退步, 非常難得, 值得一試。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)