影片
港鐵朗屏站 E 出口, 步行約4分鐘
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電話號碼
24781996
27972241
營業時間
今日營業
05:00 - 20:30
星期一至日
05:00 - 20:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
成日聽人講金記嘅燒味喺元朗區算係質素較好，所以都搵日買咗盒燒味飯外賣，睇吓佢質素。而佢都冇因為係外賣，冇得即刻知盒飯咩樣，而求其事旦俾啲差嘢我。呢盒燒味飯係肥叉燒肉飯。肥叉的確係肥，仲係唔會俾成嚿都係得肥嘅我，有肉有肥，夾埋一齊，又幾唔錯，而且又唔會有好多燒焦嘅地方。而佢佢叉燒汁都okay，撈飯一流。而燒肉都唔錯，皮都仲脆，佢個底又唔會好鹹，又唔會有啲甩頭甩骨嘅。整體上肉係okay。下面飯嘅份量都唔少，滿一個呢啲發泡膠盒，都幾飽。
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2年前來這裡試過叉燒飯，還記得那時那個新鮮熱騰騰的叉燒飯半肥瘦，有咬口味道又好。今天剛巧經過雖已是4點多但一於再回味一下。一入去有幾枱有幾個上小年紀的叔叔傾緊計，應該係老顧客。一個應是太子爺既少年埋黎同我落單，肥叉飯唔該！估唔到竟然係佢斬比我，一上枱見到既係一碗厚切叉燒飯，不過一睇個色澤暗左d, 亦都唔係肥叉。試了後應為有機會這叉燒擺左出黎一段時間，凍既，連用蜜芽糖浸一浸都冇做，冇蜜味，應該講冇乜味，咬口正常。焦邊果d冇都算，但真係太令我失望。其實佢主力都係做街坊客，價錢的確係平，只係我曾經食過好食先有要求。
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去元朗參加廟會,玩完之後就出返元朗市中心食野,見好肚餓,1落車見餐廳就沖入去,我點左燒鵝瀨粉,燒鵝份量算多dd,不過食落就差左dd lo...1口咬落肉質比較實,唔知是不是煮過濃,件件都實的的,難咬開d肉,而且味道好淡,無乜燒鵝味可言,我心諗係咪返烹ga?d瀨粉就正常好多,爽滑的,,味道可能湯底淡,而食唔到味可言
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週末老公下廚，到元朗買靚海鮮。經過這家燒臘飯店，該是街坊店來着，不妨一試。很傳統的燒臘飯店格局，門前掛着各式燒味。乍看就是晚上買回家加餸的那種燒味，該不會太差吧。一張張大圓桌，早已坐滿街坊食客，多是中年男人或老伯。衛生情況一般，作為街坊飯店可接受，每桌送上普洱一壺，坐多久也可，很街坊的感覺。我倆目標明確，就是燒味飯了。雙拼才不過是三十來元，脾位貴一點點，當然不會是鵝脾而是鴨脾吧! 論價位，真的十分抵食。叉燒油雞飯($29)質素，是另一回事。叉燒只是微温，偏瘦的叉燒，乾硬且欠缺肉香，即使份量多也無補於事的。豉油雞似乎是用醬油浸泡了一段時間，深褐的雞肉，肉質過咸且頗鞋口，吃了數口便放棄。 老公的鴨脾燒肉飯($39)也好不了多少，鴨脾是放凉了的，肉質乾硬且鬆散，更遑論是有肉汁了。燒腩仔是最正常的，燒肉皮脆口，不過偏肥，食味一般。但看周遭的食客多選小菜或碟頭飯，可就没有選燒味飯，這次，我中伏了......幸而只抱吃快餐的心態前來，最少是飽肚的一頓。雖然如此，但我仍然相信元朗是有美味燒味的，下一站，添記!
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Kam Kee is a cantonese tea house style restaurant specialising in cantonese Siu Mei in the buzzy part of old town Yuen Long. Siu Mei is traditional cantonese cuisine originated in Guangzhou, Guangtung province, with pork and poultry cooked in special cantonese styles by Siu Mei masters. Beside Siu Mei, Kam Kee also serves other traditional chinese dishes familiar to Hong Kong people, such as the Steamed Egg Custard with Dry Shrimps, or the Fried Bitter Melon with Beef , everything so evocative of my root as a cantonese.I came around 6:30 and Kam Kee was already quite full with customers. A very big round table caught my sight with more than a dozen working class middle-aged men dinning, drinking beer, and talking aloud together, courtesy and etiquette doesn't worth much here, while foul languages and dirty jokes seem a norm, everyone can give his emotion free rein after a day's toil.I ordered a bowl of Lai Fun with Barbecued Pork and Roasted Pig, and a dish of Choi Sum. Lai Fun is also cantonese in origin somewhere near the Perl River Delta, it is actually rice noodle with a more crunchy texture and translucent appearance in comparison with ordinary rice noodle. The Barbecued Pork is tender and succulent enough, it will not be too sweet in taste since cantonese style Barbecued Pork has to be honey glazed out of the oven. The Roasted Pig is very good too, with intense savoury taste of pork penetrating well into the meat, albeit the golden brown pig skin is not crispy enough. The soup base of the Lai Fun is not very good though, and I was informed pig bone had been used to prepare it. The Choi Sum was appalling, the vegetables were cut into very small pieces and so I could not find a big chunk which is the most delicious portion of the vegetable. When ordering vegetables in cantonese eateries I tend to request no oil be used, because quite often they use lark which is very bad to health. Last but not least, a cantonese meal cannot be hailed complete without a cup of chinese tea, and I can promise Kam Kee's Pu-erh tea is up to very high standard.
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