鏞記酒家

營業中

休息中

After my godfamily was treated to dinner at Yung Kee back in May, my godfather has been saying that he has to treat my grandmother to the marvelous Stewed Goose in Casserole!  So, come August, my godfather invited my whole family to Yung Kee for dinner.  Our table was located on the fourth floor of the restaurant, which can be reached by elevator, and has a more elegant decor than the general dining area on the ground floor,  Since the dinner was my godfather's treat, and he set the menu, I have no idea about the price of the dishes.As soon as all the guests arrived, the appetizers were served.In addition to roast goose, Yung Kee is famous for their preserved eggs, which they have even packaged as souvenirs that you can buy!  What makes this preserved egg so special?  It embodies all the qualities that a good preserved egg must have!  The egg white has a stiff jellylike consistency that doesn't fall apart, the yolk remains creamy and hasn't solidified completely, and the egg itself has a distinctive pungent flavor.  Most preserved eggs on the market is missing at least one of the criteria. Deep Fried Sea Cucumber Buckles with Peppercorn Salt: I was wondering what sea cucumber buckles were, so I looked it up, and they are sea cucumber guts.  The sea cucumber buckles had a crunchy texture, and the peppercorn salt batter gave it a pop of flavor!Barbecued Pork: The barbecued pork looked lean, but it was incredibly tender, and it was coated in a delectable smoky honey sauce!Soy Marinated Chicken: The soy marinate had the perfect balance of sweet and saltiness, and the chicken was quite tender!  I just wish there was some extra sauce on the side!The Soup of the Day was a lotus root based soup, which was incredibly flavorful and definitely warmed the heart!Fried Prawn Wrapped in Beancurd Sheet: The Chinese name of this dish roughly translates to dragon wrapped in golden chiffon which is quite poetic!  The fried prawn (dragon) had an enticing bouncy texture, and it was wrapped in perfectly crispy beancurd sheets (golden chiffon)!Braised Garoupa's Tail with Bitter Melon: I'm not a fan of either garoupa or bitter melon, so I didn't have this dish, but it is grandma's favorite, so my godfather always orders this dish for her!Stewed Goose in Casserole: After hearing XO raving about this dish for months, I finally got to try it, and it definitely lived up to the hype!  The casserole was composed of basically the whole goose minus its extremities, so the innards and coagulated blood were also part of the casserole!  Since the casserole is layered with the components of the goose, my brother and I were like digging for treasure when the casserole got to us!  The coagulated blood was silky and tender and was completely devoured by the guests after the casserole went around the table once!The goose meat was still tender albeit being in a casserole.  The gizzard was crunchy but not tough!  The liver was soft, tender, and smooth and had an almost jiggly texture.Seasonal Vegetable in Broth: The vibrant choy sum was perfectly crunchy!The casserole was served with thick vermicelli (lai fun).  The lai fun was served dry, so we could ladle the broth from the casserole into the bowl of lai fun!  The broth from the casserole was completely infused with yummy goose flavor, and the thick vermicelli was the perfect vehicle for the bold flavor!  The tofu puff was also soaked with the broth and went delightfully with the lai fun!  When the casserole came around again, I dug and found a piece of the goose heart, and it had the ideal toothsome texture!  I knew that Yung Kee is infamous for their roast goose, but this goose casserole is equally amazing!  You can get delicious roast goose at other restaurants, but I doubt you can find this casserole!Mini Crab Roe Dumplings: What is mini crab roe?  It's not a minuscule-sized crab roe, but rather the roe of a minuscule crab.  As you can tell from the photo, the dumpling skin was perfectly thin and translucent!  The skin of the dumpling wrapped around the delicate filling which was infused with the distinctive mini crab roe flavor!  The pillowy dumpling had such a bold flavor yet such a delicate texture!The Egg Fritters had an impeccable light puffy texture with just the right crunch factor!  I got to drizzle my fritter with the extra honey we asked to be served on the side!I used to dislike sesame ball cookies because they used to hurt my teeth when I bit into them as a child.  I wasn't going to have one of these, but my brother said these were different, so I decided to give it a shot!  These Sesame Ball Cookies at Yung Kee were nothing like the ones I had in the past!  The aromatic cookie was crunchy but broke apart as I sunk my teeth into it!  The texture was much lighter and the sesame balls had an airiness to them!  After hearing godbro XO rave about the stewed goose casserole was months, I was so excited that I finally got to try it, and it was even better than expected!  Even grandma, the picky eater, was saying how much she loved the dish!  Thanks godfather for the treat!  P.S. Please note that quite a few dishes on this menu need to be reserved in advance! 繼續閱讀

有幸與親友到鏞記品嚐一些老味道，鏞記門面金碧輝煌，甚有氣派，樓高數層，店內有些雕塑，更有不少外國人人光顧。說到鏞記最為著名的食物，就是燒鵝，所以這次點了一隻燒鵝，燒鵝擺放得別具特色，燒鵝昂首展翅，很是美觀，眾人手機先「食」，到夾起一塊燒鵝放入口中，外皮很脆，肉質甜美，配上甜酸汁，太好吃了。還有另外值得一提的佳餚，是別具心思的釀鵝腸，十分考究師傅的功夫，鵝腸內包了叉燒、還有燒味與蜜汁，鵝腸有彈性，很有口感，與燒味一同吃真是很特別。鏞記實在有太多特色菜，而且十分好吃，希望有空再來品嚐。 繼續閱讀

五一假期去了香港玩，選了燒鵝很出名的老字號鏞記。我們來的早不用排隊，服務員招待我們上去二樓的大廳，環境很舒服。點了一份燒鵝拼叉燒，據說燒鵝銷量很好，來得晚可能也吃不上。燒鵝味道真的不錯，皮脆肉嫩。還點了金鑲脆皮嫩豆腐，很嫩滑但一定要趁熱吃。還有老陳皮香茜鵝湯，陳皮香而且夠火候，喝下去很舒服。這頓飯沒讓我們失望，不愧是香港必吃的老字號！ 繼續閱讀

Terrible food and pricey. Total rip off. We went during Mother’s Day. We were ready to pay the price for good food but the food served to us isn’t even worth a quarter of its asked price. You can easily find better food in HK. Our salt and pepper squid was clearly microwaved and total absence of crispiness. The roasted goose was forgettable. Very little meat and tough. This place is an obvious dumb money trap. 繼續閱讀

Happy Friday和同事食lunch選了去鏞記，地點方便，食物又好吃。四個人點了一份例牌炭燒燒鵝，油光鋥亮，看着就很有食慾，皮脆多汁，肉很有嚼勁，而且鵝味濃郁，比其他酒樓的好吃得多。沙茶牛肉粉絲煲，幾乎是每次必點的，牛肉嫩滑，粉絲亦沾滿了香濃的沙茶醬味，很開胃！還試了金沙蟹肉燜茄子，用蛋黃蟹肉配炒，味道真是perfect match。最後還點了金銀蛋莧菜，有水準的一餐飯，吃得很舒服！ 繼續閱讀