影片
開飯介紹
由燒味大牌檔開始做起的鏞記，現已發展成中外聞名的粵菜館，多年來鏞記酒家獲獎無數，尤其以燒鵝馳名，不少外國遊客慕名而至，回國時更訂購特別包裝的燒鵝，故有「飛天燒鵝」之稱號。
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獎項殊榮
最優秀開飯廣東菜館 (2008-2011,2014), 最優秀中西區開飯熱店 (2010)
特色
同客食飯
適合大夥人
附加資料
開瓶費300
營業時間
今日營業
11:00 - 22:30
星期一至日
11:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
相關文章
This famous restaurant is traditionally known for its roasted goose, but since the dispute of the Kam family which led to the separation of the brothers opening their own restaurants, I have not visited them. Today, I came to Yung Kee to see what has changed over the years.The décor has a modern and neat design, totally not the type you would expect from a Chinese restaurant that has opened since 1942. Seated at a table at the far end, with windows on the side offering a glimpse on Wellington Street, it is pleasant and comfortable.We have a combination of the signature dishes plus the seasonal chef’s selection, starting with their famous Signature Charcoal Roasted Goose 正宗炭燒黑鬃鵝 ($300). This normal portion is good for 2-3 people, with the goose not fatty and the meat quite tender. The taste on its own is nothing special, but after adding a bit of plum sauce it is better. I found the skin is not crisp and honestly, I think the quality of its goose has deteriorated, and inferior to Kam’s Roast Goose or the ones in Sham Tseng.Next, we have Almond and Pig’s Lung Soup 杏汁滋補豬肺湯 ($180 each). The soup has a delicate almond note, with the lungs washed thoroughly so there is no weird taste. There are other ingredients like gingko, pork, and bean curd sheet added too. While it tastes good, it is less delicious than another traditional restaurant Lin Heung Tea House that I recently visited. And in my opinion the soup will be better if it can be served steaming hot.From the seasonal menu this dish caught my attention. The Stir-fried Frog’s Stomach 皇冠翡翠戲藏龍 ($380) is using the special ingredient - frog’s stomach, which looks like large pearls, with a nice crunchy bite. Together with asparagus, gingko, yellow ear, brown fungus, pine nuts and Tonkin jasmine, it has a nice, delicate taste and is a great dish for summer. After the slight disappointment from the first two courses, this one helps to rescue some marks.Another dish on the main menu is Braised Garoupa's Belly with Yanmin Sauce 銀棯醬炆鮮斑腩 ($450). Served in a sizzling hot pot, the large grouper flesh is tender and seasoned well, highly fragrant from plenty of shallot and ginger, and not greasy nor does it feel too oily. The yanmin sauce has provided slight acidity to help balance the flavours. Fantastic and this is my favorite one on the night.We have also Fried Rice with Mini Crab Roe and Ginger 禮雲子薑米炒飯 ($320). Another of my favourites, the fried rice is very nicely cooked, not oily and with each grain distinct, the chef has added the prized mini crab roes, which must have taken meticulous effort to get from the small crabs, to give an amazing umami taste. With some small pieces of chopped ginger and scallions to add fragrance and balance, the portion is good for four bowls, and we basically finished them all in no time.For dessert, my wife has Red Bean Sweet Soup with Aged Tangerine Peel 遠年陳皮紅豆沙 ($55) while I go for Black Sesame Sweet Soup 生磨綿滑芝麻糊 ($50). Both sweet soups are nice, not too sweet, with good fragrance from quality aged tangerine peel and the grinded sesame respectively.Service is good, with the staff attentive, but again, as I have shared frequently, should introduce more details to allow the diners to learn and appreciate the dishes more. The bill on the night is $2,172. Overall, still a nice Chinese restaurant but given its fame I believe there are more expectations, and the roasted goose is honestly a bit disappointing.
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操咗成個禮拜，星期五係我嘅Cheat Day，即刻約埋個friend，挑戰下鏞記啲邪惡燒味。首選當然係至尊炭燒肥燶叉，啲叉燒邊位燒到焦香，見到已經流晒口水。一啖咬落去，啲油脂喺口入面爆發，肉質又夠鬆軟，真係好耐冇食過咁高質嘅叉燒，嗰種滿足感，操多幾日都抵返。跟住再嚟個紅燒豆腐斑腩煲，夠晒鑊氣，啲斑腩又滑，豆腐索晒汁，好好食。為咗「平衡」返，我哋都叫咗個清炒郊外靚時蔬，補充返啲纖維。雖然成餐飯卡路里爆晒錶，但作為對自己辛苦操練嘅獎勵，絕對值得。啲燒味質素真係冇得彈，食完呢餐，又有動力再操過。
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細個嗰陣，阿爸阿媽一年總會帶我嚟鏞記食一兩次，對我嚟講，呢度除咗係餐廳，仲有好多童年回憶。今日特登帶自己對仔女嚟，想佢哋都試下媽咪細個時覺得好好食嘅味道。除咗必點嘅燒鵝，另外叫咗道禮雲子蒸嫩蛋清，呢個係我以前至愛，蒸蛋滑溜，加埋禮雲子嘅甘香，真係好令人回味。另外個金華玉樹雞，雞肉好嫩滑，配埋火腿同冬菇嘅香味，清淡得嚟好鮮味，啱晒小朋友食。老公就鍾意蝦籽紮蹄，話豆味香濃，蝦籽又夠鮮，係好有心機嘅懷舊菜。同仔女坐喺同一間食店，點自己以前食過嘅菜式，雖然佢哋未必完全明白大人嘅情懷，但只要佢哋覺得好食，呢份味道嘅傳承，就已經好有意義。
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鏞記過去謠言特多，每個謠言背後都有個真真假假的故事，但我個人的體會就是每次來都感覺很舒服和很開心。今晚我們幾個老人過來，都是叫上我們以前喜歡的懷舊菜：松花皮蛋酸姜、蝦子紮蹄、懷舊紮蹄、鵝血煲、一品鵝煲、涼瓜炆斑尾、豉油雞、遠年陳皮紅豆沙等。我最喜歡食松花皮蛋酸姜和一品鵝煲，皮蛋是我的童年回憶，這裡的皮蛋特別香和溏心，食後有回甘的感覺；至於一品鵝煲，裡面應有盡有，尤其是鵝肝，更是我的摯愛。就是味道好，湯也喝多了，餐後我要喝兩瓶礦泉水
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有外國朋友嚟香港玩，話想試下最地道嘅廣東菜，第一時間就諗起鏞記。貪佢名氣夠大，裝修又有中國特色，帶朋友嚟打卡兼食飯，夠晒得體。一場嚟到，招牌菜一定要試。我哋叫咗個至尊炭燒肥燶叉，同平時食開嘅叉燒好唔同，邊位燒到有啲焦香，半肥瘦，入口鬆化又多汁，可以排係當晚個朋友鍾意菜式嘅頭位。另外個化皮乳豬件，塊皮真係燒到玻璃咁脆，入口「卜卜」聲，朋友話係佢食過最好食嘅燒乳豬。再加多碟椒絲腐乳炒通菜，等佢試下咩叫鑊氣，佢話估唔到普通一碟菜都可以咁好食。雖然成餐飯都係肉，但見到個Friend食得咁滿足，不停影相打卡，就覺得無介紹錯。想俾外國朋友一個難忘嘅香港美食體驗，鏞記絕對係一個唔錯嘅選擇。
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