影片
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Dinner in the private room.Here’s what we had. Soup 集眾極品雞- succulent and intensely flavorful.脆皮炸大腸- cleaned meticulously then deep-fried to shattering crunch, with a chewy, fatty center.咕嚕肉- crisp, airy, and juicy, with a vibrant sauce that balanced sweet, tangy, and savory without being cloying.鎮店小炒皇- fiery stir-fry that celebrated wok hei: bold, explosive flavors and full of texture. 紅燒乳鴿- lacquered and glistening, with crispy skin and succulent, slightly gamey flesh.金薯蜜椒安格斯牛柳粒- crisp-edged beef cubes, tender inside. Glaze coated each bite with a touch of honeyed black pepper.避風塘拆肉瀨尿蝦- particularly loved the mountain of golden fried garlic crumbs.清蒸海班- steamed just to opacity, topped with julienned ginger, scallions, splash of hot oil, and finished with soy sauce. Meat was silky and fresh.梅菜肉絲菜心酥炸鮑魚豉油王炒麵- simple but sublime.In summary: a greatest-hits feast of Cantonese Classics, masterfully executed.
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豉油王鵝腸：豉油王真係好香，鵝腸係新鮮鵝腸，好爽口彈牙，鵝腸入面仲連住少少鵝膏鵝油，食嘅時候雖然罪惡但係真係好香。招牌咕嚕肉真係好好食，咕嚕肉外脆內軟，淋咗汁之後都冇影響嗰個脆口度，新鮮菠蘿加新鮮柳莓肉，真係食得出個分別。問老闆娘今日有乜嘢特別嘢，佢就推介我哋試吓蒜蓉粉絲蒸蟶子皇，果然冇介紹錯，新鮮美味，蒸得啱啱好，唔會太熟又唔會太生，火喉掌握得好好。第四個餸係小炒王，呢個都好好食，我欣賞佢唔會好油膩，同埋我鍾意佢嗰啲炸芋頭絲。另外佢呢度有隻德國麥啤好好飲。
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鑊氣小炒不同凡響，係一間性價比好高嘅小菜館。聽講一定要訂位先至有位，所以訂位嘅時候順手掟埋個燉鷓鴣湯，睇呢啲湯渣就知幾足料，所以個湯好香甜而且好潤。呢個龍仔甜梅菜蒸菜心又係一絕，係店員介紹嘅，個甜梅菜嘅甜味雕出菜心嘅鮮味，要撈埋一齊食就特別感受到。呢個腰果芥末牛柳粒味道唔錯，個wasabi味都幾惹味，又估唔到粵菜可以配wasabi會咁鬼正。最後呢個餸係鐵板啫啫雞雜，非常惹味，配埋呢度得有嘅德國小麥啤零舍正。
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### 食評：太子集眾餐廳最近，我朋友帶我去咗太子集眾，聽聞佢哋嘅食物質素相當不錯，令我非常期待。餐廳位於太子，環境就一般，有人食煙同埋住個得幾迫。有朋友特意推薦我試佢哋的雞煲翅，據說味道非常好，但可惜今次我冇機會試到。下次我一定要提前預訂，親自嚐一嚐。雖然未能品嚐雞煲翅，但我聽到周圍食客都對呢道菜讚不絕口，實在令人期待。而我這次嘅重點則係避風塘瀨尿蝦，真係必食！呢道菜嘅蝦肉鮮甜，配上香脆的蒜蓉和香辣的調味，口感層次分明。蝦肉彈牙，每一口都充滿海鮮的鮮味，實在令人陶醉。搭配一碗白飯，簡直係完美嘅組合。不過，由於餐廳人氣相當高，建議大家記得提前打電話預訂枱，特別是周末或假日，否則可能需要等一段時間。總體來說，太子集眾餐廳提供咗一個非常好的用餐體驗，食物質素讓我感到滿意。雖然今次冇試到雞煲翅，但避風塘瀨尿蝦已經讓我充滿了期待。下次我一定會再來，親自品嚐雞煲翅，重溫這份美味！如果你鍾意港式菜，太子集眾絕對值得一試！
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呢一間嘅小炒真係食過返尋味，今晚人唔多幫襯，所以只叫得三樣嘢食。招牌雞果然係招牌雞，雞味都濃，皮薄而且冇乜脂肪，雞肉嫩滑，好新鮮，配埋雞雞腸雞腎呢啲雞雜，另外碟雞茸係有新鮮薑，難得。蒜蓉粉絲蒸蟶子王超好食，蟶子本身就非常新鮮，而且大廚嘅廚藝都非常高，個聖子蒸得啱啱熟，所以食得出鮮嫩嘅味道，蒜蓉粉絲就吸晒蟶子嘅鮮味，所以要嚟撈飯就好掂。加碼叫咗個豉油王炒麵，因為見隔籬枱嗰碟熱辣辣香噴噴好似好正，所以忍唔住嗌咗，佢個炒麵炒得好好，好乾身，蔥段芽菜芝麻等等都非常之香。啤酒就試咗呢隻德國啤，又真係幾好味，好易入口。
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