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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
營業時間
今日營業
11:00 - 23:00
星期一至日
11:00 - 23:00
招牌菜
食家推介
相關文章
This famous Chinese restaurant is located in Central, at the self-owned Yung Kee Building. Started in 1942, Yung Kee is renown for the roasted goose and charcoal-grilled BBQ pork, as well as other Cantonese traditional dishes. With advanced booking, the four of us were seated on the third floor, with the decors offering a sense of luxury with authentic Chinese elements, and we had a comfortable dining experience. First we had the Preserved Egg and Pickled Ginger ($15). This is one of the favorites of the foodie, and the dish was used to contribute to the tips for the staff. I am not sure whether this is still true today but the staff did recommend it to us. The preserved egg is decent but I would not say it was the best I had tasted. The pickled ginger has the right balance of sweet and sour, and the crunchy ginger certainly is a great appetizer to start the meal. Like most people we ordered the Signature Charcoal Roasted Goose ($375 for half). I could not help myself in comparing with Kam's Roasted Goose I tried a few weeks ago. This one is also good in taste, with the goose marinated well but not as juicy. And I would prefer the goose to be hotter, as the lukewarm meat quickly cooled down and making it more fatty. However, there are more attention in the cutting of the goose, with the breast cut separately to boneless pieces. Next we had the Deep-Fried Sea Cucumber Meat with Spicy Salt ($330). Those are in fact the intestines of the sea cucumber, and often served in hotpot. This is the first time I had it deep-fried with spicy salt, and it retained the crunchy texture. While it did not have much flavor on its own, the spicy salt did compensate for that. An interesting idea, though not something particularly tasty in my opinion. Then we had the Braised Garoupa's Head and Belly with Bean Curd in Casserole ($300). My favorite on the evening, the starch powder coated on the fish was not too thick, and i detected a bit of Chinese yellow wine used in marinating, bringing in a nice flavor, before deep-frying to nice golden brown before braising. The bean curd was also nice, absorbing the sauce, which had some mushroom, pork, ginger and other seasonings. The shredded spring onion gave an extra fragrance to the dish too. We had Poached Fresh Bean Curd Sheet and Assorted Vegetables in Fish Broth ($160). Quite nicely done, the bean curd sheet was soft and silky, and got a nice bean note. The vegetables were properly poached to the right softness, and considering that there were different vegetables requiring different times to cook, a test of the chef to do it correctly which was delivered well. The fish broth imparted delicate flavors to the vegetable without making it too salty. Another nice dish for the evening. I ordered the Fried Glutinous Rice ($250) to wrap up, but unfortunately the staff forgot my order and we waited for quite a while and only upon checking did we found out to re-order. The portion was good for four persons, with plenty of preserved sausages and meat. Fairly good in taste but I would prefer they could add more chopped spring onion to further enhance the flavors. For dessert we had the Red Bean Sweet Soup with Aged Tangerine Peel ($42). The soup was of appropriate sweetness and the red beans were boiled sufficiently to create the 'sandy' texture. However, the note was barely discernible for the tangerine peel, and given that it was specifically mentioned it was a bit disappointing. The dumplings were another disappointment as it was a bit under-cooked, leaving some raw flour taste.The services were quite good, as one would expect. The food was a bit over-rated in my opinion, and maybe it is more for the tourists now and VIP. The bill on the night was $1840.
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今日見晏晝冇咩做就同朋友walk in去鏞記飲下茶，等左一陣就安排我哋入座。下午茶2點就有即叫即蒸點心，我地叫左蛋散，燒賣，腸粉，味道唔錯。嚟到鏞記，點會唔叫招牌燒鵝。燒鵝好新鮮，皮香，肉嫩。下次搵多幾個朋友，叫多幾款美食嚟試下。
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鏞記一直喺心目中嘅口袋名單，今次慕名而來，終於試到傳聞中嘅禮雲子蛋清喇！今次我地點左入店必點嘅松花皮蛋配鮮薑，順帶一提，皮蛋可以到前台買走做手信哦。另外，一生人一定要試一次嘅禮雲子蛋清，佢嘅味道好似食緊鹹蛋黃咁樣，每一口都濃到不得了，口裏面係充滿住蟹膏香味，咁話晒一碟用上過200隻蟛蜞仔春做成，味道的確一流，單係白飯都可以送兩碗了。另外我哋仲點左炭燒燒鵝配叉燒，鮮生魚頭骨湯，紅炆豆腐斑頭腩煲，魚湯雜菜浸鮮腐竹。生魚頭骨湯非常之香，嗰種奶白嘅顏色就好似自家煲一樣咁好味咁清甜。其他嘅菜式可以話不過不失。可能，我已經被禮雲子蛋清嘅驚艷深深吸引住了！
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收到媽媽買給我的一份外賣，見到「鏞記」本來好開心，見到入邊每舊叉燒黑成咁，咩食慾都冇晒！而且還是全部肥肉，基本上一啖肉都食唔到！除非把所有燶左嘅肉食埋，但我有驚生癌！很難想像鏞記會同意攞一舊這樣的叉燒出來賣，影衰個招牌！
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我地叫咗半隻燒鵝，係下莊，新鮮斬新鮮上好正，皮脆肉嫩，燒鵝皮咬落去好多汁，鵝肉好有嚼頭好依韌，燒鵝髀部分好嫩滑，酸梅醬一碟仔都唔夠點，真係好好味。以食物質素來講，呢個價錢唔算貴，絕對值得嘅。
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