影片
食家推介
Well, this is a traditional seafood shop that still provides century eggs (皮蛋) with pickled ginger (酸薑) as appetizers. The service is traditional too, which is nice and welcoming. Your plate will not have many seafood shells, as they frequently change the dishes and manage the dining tables.Tip: The restaurant charges a "cooking" service fee for seafood based on the number of people. Therefore, if you order more seafood, the cost may be lower. However, additional dishes from the restaurant (like tofu, pork, or veggies) will cost around $100 to $180 each. There isn't a wide variety of dishes, as the focus is mainly on cooking seafood.The speed of service is not very quick. I remember it wasn't a full house, and they had a total of three big tables (for 8+ people) and two small ones (for 3-5 people). We waited nearly an hour for a total of eight dishes to arrive.The cooking is excellent; they do not use much monosodium glutamate (味精), preserving the original freshness of the seafood, which is really good.The dishes are nice and wonderful, though a bit costly (approximately $100 to $180 each).The restroom is located on the second floor, which is not very wheelchair-friendly. However, if you prefer a more private setting, you can request a table on the second floor as well.
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每年嘅生日，或者大時大節，屋企人都好鍾意去鯉魚門，呢一間就係由細去到大嘅海鮮酒家，由五六歲開始就已經喺呢間到食～鯉魚門一般嘅做法就係可以喺出邊嘅海鮮檔嗰度揀咗海鮮，就拎入去你揀好嘅酒樓入邊煮，佢哋就會收返手工費咁樣因為呢一間已經招呼咗我哋好多年，已經知道我哋啲口味，所以已經配合得非常之好例牌叫嘅嘢就係象拔蚌刺身，去到呢個境界，已經唔使多講就為我哋準備日式芥辣同埋豉油以往都係叫龍蝦刺身，因為有一次佢哋推介屋企人食個山下刺身之後就返唔到轉頭因為個身做咗刺身，嗰頭就用咗豉油王炒，超級好味，勁多膏二以往都係叫開椒鹽瀨尿蝦，又唔知第幾次開始我哋就鍾意食清蒸瀨尿蝦，因為本身啲海鮮已經係勁新鮮即時撈起即時做，椒鹽嘅話就好似浪費咗，清蒸仲正，勁鮮甜又大隻奄仔蟹都係每次食完飯先至上嘅最後一道菜每一次食飯都會叫呢一個菜，記得細細個嘅時候係食好多嘅，大個咗淨係食個蓋🤣因為懶惰魚湯喺酒樓每一次都會整俾我哋嘅，佢個魚湯係有好多好多海鮮喺入邊，冇乜味精，但係超級鮮甜，食完飯飲返碗湯真係一流
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趕唔切影夕陽&海邊散步，咁就去朋友海鮮檔搞搞震，食個豐富美味海鮮餐先走啦！！海鮮晚餐好美味，好滿足！！食得是福！！蠔汁扣南非鮑魚 芝士龍蝦煎米粉底蒜蓉粉絲蒸聖子皇 辣酒煮花螺酥炸石班 西芹班球椒鹽大瀨尿蝦 飯後果盆椒鹽豆腐 子薑皮蛋 魚湯龍蝦隻隻都新鮮，都唔知揀邊隻好，哈哈。
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中秋佳節臨近，疫情反覆向上(恒指好似疫情咪好囉，輸咗九條街，食緊塵）。全力擴大内需、穩住市場主體、（小弟幾鍾意市場經濟呢句口號）保障改善民生等各方面作出貢獻，我哋決定去鯉魚門搞返餐海鮮午餐，賀一賀埠。中午時分，兵分兩車，各自抵達，鯉魚牌坊。當然吾少得打返個咭，再來一張。由於時間關係，友人預先準備海鮮，所以就無咗指定動作-揀海鮮，感到遺憾，感情受到傷害。首先出埸白灼海棕蝦（煮法簡單，容易加工），肉質爽甜纖幼。肉質不及花竹爽口彈牙，鮮甜味卻有過之無不及。蝦味濃郁有嚼勁，始終不及九蝦。椒鹽瀨尿蝦，北佬叫皮皮蝦，潮州話叫蝦蛄。瀨尿蝦鮮甜，飽滿結實，薄薄的一層椒鹽，睇落就平平無奇，食落就香味無比。鮮味無敵數生腌，甜味至啱游盬水，香口惹味屬椒鹽。蒜蓉粉絲蒸扇貝，天作之合，味道夾到天衣無縫，扇貝肉實肥美，加上粉絲蒜蓉，香氣四溢。滑嘟嘟粉絲，別有香味蒜蓉（光加熱就等於火），仲要金銀蒜，味道將提高更多。古法炆龍躉，不過不失，香脆有魚味。可能油炸，吾啱我口味，所以少食。同事港媽比較熱衷呢道餸。清蒸東星斑，魚肉晶瑩雪白，肥腴幼嫩，味道鮮美，魚肉鮮嫩，而且嫩得有層感，口感又爽滑，鮮美程度遠超任何阿星。東星通身淡紅，除咗味覺之餘，仲有視覺享受。成餐飯無批評就係呢條魚，如果連阿星都搞吾掂，呢個廚房好極都有限。薑葱焗生蠔，生蠔size吾肥大，加上咁焗更縮水。完成食吾到蠔味，更講不上鮮甜，可能未到蠔季。失敗之作。龍蝦上湯煎米餅，龍蝦肉質飽滿，全身都係肉，名副其實肚滿腸肥肉橫生。蝦肉入口有嚼頭，口感，調味層次分明，濃稠高湯中顯得零舍嫩。煎炒米餅爽脆香口，吾肥膩。同事港媽差評稍咸。惜非南澳龍，略輸鮮甜，煮法普通，稍遜驚喜。豉椒炒蜆+椒絲腐乳通菜豉椒炒蜆口味比較重，鮮甜蜆肉加惹味醬汁，鑊氣夠。豆豉蒜味非常濃郁，口感偏咸，蜆肉全部離殼，火候掌握吾好，明顯炒過濃，失敗。椒絲腐乳通菜，本身至愛，但老闆慳皮，腐乳吾夠。仲要用我至討厭白通，加上現時通菜吾當造，食落好似有籽，失敗。飯後鮮果，鯉魚門必備，芒果木瓜，芒果香，木瓜少甜。吾知可否改下，變成時令鮮果？總結呢餐中秋午飯，不過不失。由於港女同事離職，所以今次係無必叫椒鹽鮮尤(雖然港媽有要求，其他因素無落單）。海鮮食材係新鮮，煮法普遍非突出，既無劣評之處，又無任何亮點。月到中秋分外明人情世故如習俗防住疫情，穩住經濟，安全發展，銘記在心。
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想係香港食新鮮嘅海鮮,我一係去西貢,一係去鯉魚門;超豐富嘅一餐,有牡丹蝦刺身,豉油炒牡丹蝦,豉椒炒聖子王,蒜蓉粉絲蒸貴妃螃,白酒煮花甲,清蒸老虎斑,避風塘賴尿蝦,薑蔥蠔煲,海鮮豆腐湯😍.🔻🍽 新興龍海鮮酒家📌 地址: 鯉魚門海傍道中1號A.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatleiyuemun #tummysreadyforseafood #tummysreadyforChinese #tummysreadyforhongkongstyle
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