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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同另一半都鍾意捐窿捐罅搵嘢食，今次特登嚟鏞記，唔係為咗咩大魚大肉，而係想感受一下呢種舊香港嘅情懷。坐低一刻，成個裝潢同氣氛已經好有feel。我哋冇叫啲咩名貴菜式，反而想試下佢哋啲家常小菜，睇下老師傅嘅功力。一煲熱辣辣嘅魚香茄子煲上枱，鑊氣十足，鹹魚香同茄子嘅軟糯，撈飯真係無敵。另外叫咗份白切新鮮平原雞，雞有雞味，肉質嫩滑，點少少薑蓉已經好好食，係一種好純粹嘅味道。再加碟椒絲腐乳炒通菜，通菜夠爽脆，腐乳味調得啱啱好。最驚喜係個禮雲子薑米炒飯，飯炒得乾身，粒粒分明，最正係啲禮雲子，為成個炒飯帶嚟獨特嘅甘香同鮮味，薑米又可以平衡返，食到停唔到口。中環呢啲地方可以靜靜地坐低，食一餐有溫度嘅飯，感覺真係好好。
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今晚同屋企人出嚟食飯，長輩話想食中菜，就揀咗鏞記，貪佢地方夠大，菜式選擇又多，可以滿足唔同口味。嚟到鏞記，梗係要試下佢個招牌「正宗炭燒黑鬃鵝」啦，鵝燒得皮香肉嫩，炭燒味好突出，屋企個個都讚好。除咗燒鵝，我哋仲叫咗幾款餸食。個魚露津絲蝦球煲幾夠鑊氣，蝦球幾大隻，咬落爽口，津絲索晒魚露嘅鮮味，用嚟送飯一流。另外叫咗隻芝麻化皮脆乳豬俾大家試下，乳豬皮燒得夠鬆化，芝麻亦都好香，小朋友見到已經好開心。椒鹽百花釀玉帶都幾受歡迎，玉帶鮮甜，釀咗蝦膠再炸到金黃，椒鹽調味啱啱好。食中菜梗要有碟菜，個椒絲腐乳唐生菜炒得幾好，夠爽脆，腐乳味亦都足。一家人都食得幾滿意，菜式味道大路，老人家同小朋友都啱食。雖然唔係話有咩石破天驚嘅菜式，但勝在穩穩陣陣，係家庭聚餐嘅一個好選擇。
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好耐無嚟鏞記，今次同屋企人嚟食飯，諗住都係食開嗰啲燒鵝叉燒啦，點知俾我哋發現到幾味新菜式（定係我太耐無嚟唔知啫？），膽粗粗試下，又幾有驚喜喎！首先嚟個洛神花山渣骨腩，個名已經夠晒特別啦！啲骨腩炆到好腍，酸酸甜甜好開胃，洛神花同山渣個味好夾，女仔實鍾意。跟住個上湯腿絲浸時蔬 ，菜夠嫩，湯夠清甜，食完啲濃味嘢清清個口腔都唔錯。 個豉蒜涼瓜牛冧肉鑊氣十足，涼瓜甘甘哋，牛肉夠嫩滑，豉蒜味勁香，送飯一流！最後個銀棯醬蒸鮮斑腩，初頭都驚個銀棯醬會唔會好怪，點知蒸出個醬帶少少鹹香果香，同斑腩嘅鮮味勁夾，魚肉又滑嘟嘟，好快就清咗成碟！總括嚟講，今餐都幾有驚喜，下次可以再嚟試下其他！
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放假約咗舊同學去中環鏞記吹水飲茶，兩個人食唔到幾多嘢，所以都係叫咗啲幾籠點心同埋炒咗兩碟菜。雖然我哋係求其點菜，不過出品就真係一啲都唔求其，每一道菜都食得出用料上乘絕不馬虎，令我意想不到嘅係呢度嘅點心都可以整得咁出色，尤其係咖喱荔芋金錢肚，下次嚟一定要食多次！
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