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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終於試得到傳說中用大石斑做嘅魚米之「香」，而食呢個餸，除咗要預早訂定之外，上菜嘅時候仲有指定步驟，就好似上面幅相咁首先係會上個魚片嘅。然後就會喺魚片上面鋪滿炸到卜卜脆嘅米粒，魚米之「香」嘅咪就係講呢啲米粒。跟手就會倒超級香濃嘅鮮魚湯落去，當啲湯遇到啲脆米你就會聽到shot shot聲。大功告成，可以開動，因為條石斑夠大條，所以啖啖肉而且啲肉好厚身，佢蒸到啲魚肉啱啱好，所以好嫩滑，唔夠魚湯，自己仲可以斟，到到最後直頭就咁飲晒啲魚湯，超正。佢個魚米之「香」係兩食，第二食就係炆班頭腩，呢個都好好食，好新鮮又多肉。
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呢一間係太子嘅粵式小炒餸菜出色之外，佢嘅燉湯真係唔可以錯過。今次因為冇提早預訂，所以只係試到佢嘅杏汁白肺湯，香甜濃郁，真係要用料好足先至咬得到呢一種味道出嚟，個湯底應該落咗啲瑤柱魚翅海味等等嘅材料先至有呢一種味道，豬肺都新鮮乾淨，數量亦都比想像多，因為出邊好多地方都係得少少豬肺，食得唔夠喉唔過癮。小菜嗌咗三款，三款都非常精彩，咕嚕肉同埋鐵板白胡椒煎魚卜不相伯仲，非常有驚喜。另外佢個乳鴿都做得好出色，啲肉好嫩滑。最後想讚一讚佢呢度呢隻德國麥啤好好飲。
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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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