影片
Been meaning to try for so long- but difficult to book since there were only 2-3 tables. Open kitchen divided the 2 areas. Helmed by chef Chris who trained at 海都, then moved onto own TST private kitchen Chef at Home.Here’s what we had. 溫泉蛋伴紅燜鮮鮑魚- loved the smoky aroma wafting out as soon as the lid was lifted. A luxurious opening dish, pairing the silken richness of a 63°C onsen egg with a tender, umami-laden abalone. 羊肚菌五指毛桃燉豬展湯- pork shank was fall-apart tender, while the morel mushrooms added an earthy depth to the subtle herbal aroma, making this a nourishing, layered broth. 話梅小凍茄- refreshing subtle tangy bursts鹽燒鳳尾魚- loved the crispy skin, softened bones, intense umami and smoky saltiness.芝麻蝦多士- Chef’s timing to make these was remarkable- he made sure we were ready and waiting when he delivered the fresh crisp and golden pieces to our table. 一哥燒雲腿- the ham, deep fried then sliced, tasted incredibly sweet and not oily at all. 鮑魚汁炫雞腳- a textural marvel; with meat falling falling-off-the-bone, lacquered in a rich, gelatinous abalone sauce.青瓜花- a special treat from Chef- as these are as rare as it gets. Wouldn’t get these anymore when the weather turns hotter and gets more humid.金沙炸魚皮- rich, crunchy, and utterly addictive.鮮果咕嚕肉- crispy, golden pork pieces coated in a glossy, balanced sweet-and-sour sauce, without the usual syrupy heaviness. The pork remained juicy within its crisp shell. Love the apple pieces.招牌花雕蒸海紅蟹- crab was steamed just right, its natural sweetness enhanced by the aromatic floral notes of the aged Chinese wine. The egg white base, cooked in the crab juices, was silky and infused with pure umami.Chef gave us some udon to soak up the sauce.梅菜芯滑豆腐蒸龍躉斑球- the grouper was tender and flaky, gently steamed over silken tofu. The preserved mui choy brought a salty-sweet complexity to the delicate dish.蝦米醬甜椒焗海蝦煲- sizzling hot prawns coated in a rich, house-made shrimp paste, arrived aromatic and bubbling in a traditional claypot. 銀紙銅鑼焗鮮雞- tender, juicy chicken from Yuen Long, lightly seasoned, encased in shimmering silver foil and roasted to perfection with purple onions etc. The foil locked in moisture, creating a succulent interior with each bite bursting with umami richness- even without the soy sauce. 銀芽豉油皇炒麵- perfectly wok-fried noodles with just the right sear, coated in fragrant soy sauce. The bean sprouts added crunch, and the overall flavor was smoky, savory, and addictive- a humble dish executed with polish.清炒菜芯苗- crisp, clean bites. Choice of fruit juices as dessert- picked the beetroot, which was refreshing. In summary: a triumph of modern Cantonese cooking, blending banquet-style grandeur with seasonal ingredients, soulful flavors and precise technique. Particularly impressive was Chef’s heartwarming desire to delight through texture, aroma, and legacy.
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溫泉蛋蔥伴煙燻鮮鮑魚 ⭐️⭐️⭐️⭐️⭐️呢一個煙燻鮑魚溫泉蛋 完全係啱啱好每一種味道都行得出 煙燻唔會遮蓋原本食物嘅味道（特色六小碟）有6小碟菜式特別係呢一個 話梅凍小茄 ⭐️⭐️⭐️⭐️⭐️因為其他小食都係煎炸， 呢一個話梅小茄 嘅新鮮沖淡左油膩冰凍鮮甜 芝麻蝦多士 呢個沒有太大驚喜雞蛋焗蠔仔砵 我已經忘記咗呢一個嘅味道金沙炸魚皮 爽口嘅炸魚皮煎焗墨魚角 相比起其他呢個冇咁出色鮑魚汁炆雞腳 大廚話係用頭先嘅鮑魚汁炆雞腳 我感覺到有豐富嘅骨膠原招牌花雕蒸海紅蟹⭐️⭐️⭐️⭐️⭐️呢一個餸菜，又係佢嘅招牌菜特色出色特別係記得一定一定要點佢嘅醋唔點佢嘅醋，可以食到蟹嘅鮮味 仲有花雕嘅香味點左可以食到醋的甜味平時鍾意原汁原味嘅我，我都差唔多，食咗兩匙羹醋梅菜芯蒸龍躉斑旗⭐️⭐️⭐️⭐️⭐️好新鮮嘅龍躉班旗我只係記得佢淡淡的骨膠原一哥燒雲腿伴頭抽煎海蝦⭐️⭐️⭐️⭐️⭐️海蝦新鮮不在話下，個重點係燒雲腿好食到 不能用言語表達佢好似食緊天婦羅番薯， 但其實佢係 唔鹹嘅金華火腿 （就係碟菜式，上邊粉紅色嗰一塊）Juicy 香口好味 龍井茶葉燻鮮雞⭐️⭐️⭐️⭐️⭐️首先一擺落口 就食出淡淡的煙熏味道之後有一種好香嘅清香 原來係茶葉煙燻隻雞係高水平，連雞胸肉都係好滑好Juice米皇金湯浸時蔬由於其他餸菜都非常吸睛，變成呢一個沒有太大特別生炒臘味糯米飯⭐️⭐️唔係好識評論糯米飯，平時少食唔係好油膩，粒粒飯分明每位$768免收加一服務費免收開瓶費
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出入跑馬地時早就留意到奕蔭街上有新店「錦汶館」裝修，等到初秋終於見到佢開張，不同媒體亦紛紛報導，介紹主廚李灼汶師傅為「廚皇教父」鍾錦師傅嘅得意門生，來頭咁勁喎，大食會梗係要湊湊熱鬧見識吓啦！私房菜現階段只做晚市一輪，由於座位有限，食客必需預先訂座及定好菜單。正如門面展出嘅菜單樣板所示，開瓶費及服務費全免，啱哂酒鬼。店子樓底高高，落地玻璃窗身後有兩張四人及六人枱，據悉有需要時可合拼成一張十人枱。最中央為光亮潔淨嘅開放式廚房，貴客可任意觀摩「刀哥」汶師傅嘅廚藝。（嘻嘻，初相識即俾XO仔八到師傅咁響嘅朵，唔用實在有啲嘥，故仔就留返有心想知嘅人親自訪問刀哥啦！）用餐大堂光線充裕，簡潔企理，就連洗手間都相當衛生。十人派對被安排入座後方私隱度較高嘅位置，不過滿座時雜聲同回音都幾勁，建議可加舖厚厚嘅地毯幫助吸音。室內並無花巧之裝潢，單憑牆邊嘅酒樽及掛牆海報，已可感受到客人及店主均為好酒之人。大肥爸爸用餐當晚先決定睇菜單，竟然一野就發現列出嘅九大簋（$738/位）有齊雞、魚、豬、牛、蝦、蟹、菜、湯、麵，唯獨欠甜品一環。雖然未能成為十全十美，但可令貴客期待回頭品嚐，換個角度黎睇都可以話係缺憾美黎嘅。每位席上都有齊備嘅自用及公用餐具。場內嘅服務生友善落力，長輩應推介試咗個特色牛蒡茶，嗜酒嘅細佬少呷茶，只可以話茶品個牛蒡味好濃囉。溫泉蛋蔥油涼拌蟶子皇：打頭陣嘅頭盤好似西餐咁講求擺盤，每人一碟。預先切成細細條嘅蟶子皇鮮甜爽脆，拌上蔥油尤其醒胃；散發出天然咸香嘅冰菜脆嫩清爽；羮上嘅溫泉蛋柔潤香濃、溏心又富彈性，三個主角各具特色。特色八小碟：等咗大半個鐘，第二道八小碟終於一次過上，當中除咗冷盤，部份菜式理應襯熱食，不過等到相機食完再分哂俾十人後，食物都已經凍哂。小弟愚見，如果啲小碟續樣煮好即上，客人可一邊送酒，一邊享用，保持熱度又減少冷場，絕對係一舉兩得！特色八小碟之芝麻蝦多士：八款小碟中，個人最欣賞層次分明、香脆鬆化嘅芝麻蝦多士。特色八小碟之話梅小凍茄：凍食嘅前菜其實一早已經可以上枱，蕃茄仔酸酸甜甜，清新開胃。特色八小碟之一哥燒雲腿：意外地，賣相不甚吸引嘅雲腿片毫不油膩，亦不乾嚡，香甜脆身，送酒絕配！特色八小碟之金沙炸魚皮：平心而論，炸魚皮質感脆薄，唯一唔係好食得出有金沙咸蛋黃嘅成份。特色八小碟之鹽燒沙尖魚：此餸原本被小肥叮走咗，幸好刀哥唔覺意加返上去，因為席上嘅魚王魚后大讚魚魚燒得勁香口，仲即場表演「食魚唔𦧲骨」，魚骨直頭脆到可以吞埋落肚！特色八小碟之煎焗墨魚角：細細粒嘅墨魚角爽彈易入口。特色八小碟之雞蛋焗蠔仔砵：十人對蠔仔砵嘅評價有啲不一，正當蕃薯uncle覺得為極品時，XO仔就覺得砵中嘅蠔仔唔夠肥嘟嘟，美人姐姐雖然覺得菜式美味，但卻誤以為食緊焗魚腸。。。特色八小碟之脆皮牛坑腩：埋位時明明睇住刀哥為牛坑腩塗上秘醬後串起去燒，點知入口嗰刻牛腩卻只屬和暖，唔得脆皮，而且偏乾同嚡，估計同自己花時間影相及分餸後排到最尾先食所致嘅反效果。特色八小碟之鮑魚汁炆雞腳：鮑汁雞腳軟腍入味，吮腳趾經驗豐富嘅長輩一食就話係新鮮貨色，而並非平時飲茶嗰啲急凍雞腳，真係識貨架噃！羊肚菌姬松茸燉竹絲雞湯：一人一盅嘅雞湯清甜足料，羊肚菌同姬松茸芳香嫩脆，但係咁大碗湯湯對酒鬼黎講可能太多水，幾個人都飲剩。招牌花雕蒸海紅蟹：十人有兩隻嘅花雕蒸蟹醇香甜美，蟹肉幼嫩軟滑，精華汁液留埋黎煮單尾，善用資源靚料。薑蔥蒸鹽鮮馬友魚：十人用餐同樣有兩條蒸魚。刀哥講解魚魚別號「半日鮮」，全因佢朝早新鮮買咗返黎即用鹽餡咗半日，用餐前先用薑蔥蒸。馬友極之鮮甜嫩滑，魚油溫潤，淨睇以下兩幅食前、食後對比照應該都知佢咩料啦！蝦米醬粉絲炒花蛤皇：花蛤鮮爽惹味，蝦米醬份量適中，粉絲炒得好乾身又夠爽，簡單可口。芝麻焗貴妃鮮雞：雞雞連雜上，証明用新鮮雞整，肝腎唔夠五秒即全部消失，即秒殺咁受歡迎！貴妃雞芳香尤甚，皮下脂肪唔多，黑肉同白肉一樣咁鮮嫩柔潤，愛食雞皮嘅小肥只係略嫌皮上嘅芝麻份量過多，蓋過咗雞皮原有嘅滑溜感。鮮茄金湯浸豆苗：豆苗本身爽嫩帶脆，黏上含蛋花嘅金湯成功為嫩菜添上香滑。蟹汁撈烏冬：粗粗嘅烏冬麵條肥潤Q彈滑溜，沾滿鮮濃甜美嘅花雕蒸蟹精華，明明食緊菜菜時個個都話飽，但三兩吓手勢就清碟，美味程度不言而喻！跑馬地新店「錦汶館」環境光鮮衛生，店員落力好客，三代同堂家庭式作業絕對同心！為確保食物質素，掌舵人刀哥專注每天只做一輪晚餐，態度誠懇認真，七百多元嘅九道菜餐單用材新鮮，菜式豐富美味，貨真價實，確真做到令顧客有賓至如歸嘅感覺！
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今年萬聖節活動終於可以覆常，所以一個月前已經約定朋友去吃好西，我們發現跑馬地近排有間新的私房菜十分好味，性價比也頗高；而且可以吃返當年 Chef At Home 私房菜的味道，真係望穿秋水，喜出望外！因為全部都是出色的美味佳餚，尤其是他們的招牌花雕蒸海紅蟹、蟹汁撈烏冬最為出色，其實生炒臘味糯米飯也很正😍此店只接受預約，大家記得預早訂位呀😋
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