129
25
10
港鐵香港大學站 B2 出口, 步行約2分鐘 繼續閱讀
電話號碼
22136613
開飯介紹
集合中國、馬來西亞、印度及娘惹等美食文化的道地東南亞美食菜館。 繼續閱讀
特色
適合大夥人
慶祝紀念日
營業時間
今日營業
06:30 - 22:30
星期一至日
06:30 - 22:30
付款方式
Visa Master 現金 AE 銀聯 JCB
其他資料
網上訂座
Wi-Fi
酒精飲品
切餅費 詳細介紹
泊車
電話訂座
賞訂座積分
加一服務費
有關獎賞計劃
食評 (230)
自從在幾年前來過馬來一菜館,吃過這邊的馬拉菜,基本上在香港暫時都未找到有一家餐廳的菜式會比這邊的更全面及更好吃。這家馬來一菜館是香格里拉集團旗下的餐廳,目的在於讓饕客能同時品嚐星馬地道街頭美食。馬來一菜館的英文名Café Malacca,當中Malacca 是指馬六甲海峽,涵蓋了檳城、吉隆坡及新加坡等地特色美食。 其實之前我也不知道這家餐廳的資料,只知道它的菜式特別地道、特別美味。今次我再一次到訪,決定在到訪之前查一下資料,好讓自己了解更多。沒法子啦,我就是這樣尋根到底的人。 金杯 Pie Tee ($108/4件)是娘惹著名的小食之一,外層的很薄身,而且十分香脆。金杯主要來說是外脆內清新的,這訪加入蘿蔔、蝦、秘製醬汁,真的很棒。 水粿 Chwee Kueh ($88),感覺有點像糯米糕般黏黏的、軟軟的,米香慢慢滲出來。再者,粿身上面的點點菜脯,鹹鹹的、甜甜的,入口不會很漏,反而有種讓人愈吃愈想吃的感覺呢。 海南雞飯 Hainanese Chicken Rice ($218/半隻雞),雞件嫩滑,脂肪也全去掉了,加入點點醬油在雞件之中,更叫人喜歡。至於海南雞飯的另一個靈魂─油飯,飯粒粒粒分明,軟硬度恰到好處。加入三款不同的醬料以後,整個飯很香口,真想自己一個Encore再Encore這個油飯。 巴生肉骨茶Klang Bakut Teh ($138) 的味道是傳統的一種,排骨肥瘦恰到好處,入口鬆軟。肉骨茶的湯底胡椒味很香,用作拌飯更是美味。飲完肉骨茶之後,整個人暖暖的,很喜歡這個感覺呢。 珍多冰 Cendol ($68) 聽上去就是一個飲品,可是實際上那是一個甜品。在冰上加上珍多冰的材料,整件事是視覺上的震撼。有時候飲珍多冰的時候,感覺好似一陣風似的,眨眼便沒有了。這個珍多冰入口感覺更實在,更討好。 香蘭椰絲卷Kuih Dadar ($58/2件) 椰香味濃郁,放入口以後,口腔之中充滿著椰子香香的味道,香蘭卷煙煙韌韌,味道清新,加入棉棉的椰子醬以後,口感豐富得很呢。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
煩心事不斷,與自己約好逢週末連假都至少找一天盡情地四處遊樂,希望感覺好過些少 太忙沒能外遊,來到馬來一菜館 Café Malacca,以食代旅,透過味蕾帶自己出埠 店名的Malacca指馬六甲海峽一帶,所以除了「馬來」美食外,也可在此覓得新加坡菜 菜式琳瑯滿目,一揭餐牌即見巴東牛肉、咖哩、麥片蝦、椰漿飯及班蘭椰絲卷等冶味選擇 深知七八成都合胃口,在尚未點餐、未開動前已經默默想好下次回訪的美食餐單 天氣炎熱,身水身汗之際忍不住點杯凍飲降溫;出黎啦,美祿恐龍 Milo Dinosaur $58! 不久前才調侃朋友沖美祿粉水1:1重口味,如今看看眼前的美祿粉小山,我下次就禁聲吧 比例恰到好處,甜濃可口,最開心是直接舀美祿粉食,連些少薄冰塊,好像在吃甜品 席上幾位友人就點了美祿哥斯拉 Milo Godzilla,加了雪糕及忌廉的升級版,更是澎湃 足足重一公斤的黑胡椒炒蟹 Black Pepper Crab with Fried Mantou $950來自斯里蘭卡 蟹肉嫩身而清甜,肉量也不頻乏;蟹殼裹滿濃濃的黑胡椒醬,甜辣香味刺激過癮 金黃炸鰻頭外脆內軟,蘸黑胡椒醬正好,當然,如常配香甜煉奶也不錯,就看你口味了 水粿 Chwee Kueh $88頂著菜脯現身,雖為星馬流行早餐及小食之選,但在香港不常見 粿身滑溜軟腍,帶微微黏感,滲著淡緻米香,伴脆口又鹹甜兼備的菜脯,清爽、純粹 數年前在新加坡偕友到熟食市場醫肚,好友買來用蕉葉裹著,貌似大塊版Otak-otak的烤物 吃著肉嫩又彈牙,有點點油感又不膩口,更附有脆脆幼身軟骨,實在一試難忘 過後,友人揭開謎底,原來我倆剛才吃的是魔鬼魚!在海洋公園見過很多面的魔鬼魚! 有驚有喜,但滋味早已刻於腦海中,這次一見醬燒魔鬼魚 Ikan Pari Bakar $238便心喜 同樣的香口,魚肉不失濕潤,細緻腍滑,無腥意,坐底又有好嚼軟骨,此行沒有遺憾了 海南雞飯 Hainanese Chicken Rice $218(半隻)不是港版常用油潤多脂的那種 雞皮嫩薄,肉質緊緻,尚留幾分肉香,調味鹹得未算過份,沒有腥味雪味 雞飯則用上薑、蒜及班蘭葉調香,入口不覺肥膩,濕潤而不水糊,忍不住想多吃幾口 巴生肉骨茶 Klang Bakut Teh $138以甜甘不苦的溫和藥材味討人歡心,補氣力必備 湯色淺了點,少浮油,輕滲肉香;排骨肉紥實富彈性,唯味道偏淡,沾醬油吃較美味 豆卜及油炸鬼片亦是重要角色,前者一咬爆湯汁,後者浸湯後既脆又腍,均為下飯良品 以蟹肉檳城炒貴刁 Penang Char Koay Teow with Crab Meat $158延續蟹滋味 一梳梳腍甜蟹肉鋪面,明確點題,粿條均勻上色,細嚼出一絲醬油味,仍感彈牙 香胖嘟嘟的爽嫩芽菜,甜鹹兼備的臘腸片,伴鴨蛋炒起,香味、質感層次鮮明而豐富 我們印象中的珍多冰 Cendol $68多是杯裝飲品,在這裏卻有冰品甜食的版本 冰面覆上軟腍無硬粒的綠色班蘭粉條,紅豆蓉為稠身微起沙的狀態,仍有點顆粒嚼感 刨冰底澆椰糖,由於冰少料多,所以整體甜度確實高,趁冰品未融化快食應不怕太濃味 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
周不時會經過山道底,都會見到呢間酒店仔有間食馬拉菜嘅,聽講好出名,呢晚終於有機會試下。餐廳環境比較暗,但都幾大幾闊落,坐得舒服,可能係「酒店」啦😂。以馬拉菜嚟講,食物定價都比較貴,小食最平都$8x,飯麵類就座底$1xx。不過有名氣嘛,又未試過,所以試下,亦都暗地裡有啲期望。小食要咗水粿(5件)($88),見到張圖好得意咁,又未食過。實物同圖片一樣,但味道同我想像中唔同,唔好食,唔係好啱我胃口😅。水粿下面係米糕,味道淡淡地口感就粉粉地,但上面啲醬有啲重口味,又辣🌶又鹹,唔係好食得出係乜嚟。我只係食咗一嚿,比個frd食咗四嚿。飯類叫咗椰漿飯拼盤($128),一見到即刻想🤬X出聲🙈,個樣勁頹同勁乾,而食落比眼見更乾...,炸雞、花生、魚乾仔、青瓜、蛋同飯都好乾😑,雞肉好鞋無肉又多骨,飯又無椰漿味,魚仔又臭臭地(但好似正常係臭的)。我食咗兩啖就停手了👎🏿。麵類叫咗檳城亞參叻沙($128),個湯底普普通通,比較油,又無乜椰香味,食完有啲口乾😩。餸料都算多嘅,有蝦(唔太新鮮)、魚片、蛋、豆卜等,無乜特別。至於啲麵,就有啲似幼身米線/油麵,掛湯一般,但個湯都唔掂,無乜所謂。最後就係甜品,叫咗兩樣,蒸三色西米糕🍡($58),我其實都係因為見到呢個甜品個樣好靚,先至留意呢間餐廳,所以嚟呢到食就一定要嗌呢個甜品。嚟到發現原來個size係咁mini,我以為係好高身嗰啲🙈。食完咸食已經對甜品無期望,所以都無乜失望。嚿糕唔夠熱,食落痴牙,味道正常但唔夠香,下低就有啲黑糖咁。好彩唔大嚿,因為食落會膩唔想食。椰汁果凍($58),呢個係成餐入面最好食,椰香味濃🥥,好似真係食緊椰青咁,有椰肉又有椰水。不過份量好小啊,幾啖無咗。總括嚟講,成餐飯得啲甜品勉強叫做合格,但咸食真係不了。定價係出面2-3倍😨,但人地好食多多聲,at least你免費請我都無下次,性價比極低...,每人$250唔好食又唔係好飽(份量小),真係諗唔明點解會出名囉...。一碗叻沙要成舊水,真係好貴,好食都貴啦,何況仲要咁普通囉。服務一般啦,主要得外籍店員。我真係唔會推介呢間餐廳👎🏿。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
This Singapore/Malaysian restaurant is located in Hotel Jen in Western District, with a simple decor offering comfortable and friendly atmosphere for diners. Being awarded Michelin Bib Gourmand in 2014 and 2015, it tried to recreate the tone and theme of the hawker stalls famous in the two countries with many of the signature dishes.In the early 18th century, traders from the Middle East, India, China and Indonesia were coming to Malaya through the Straits of Malacca, merging their cuisines with all the foreign flavors and spices with the local cuisine from Malaya. This melding of tastes has evolved to the cuisines found in Penang, Kuala Lumpur, Malacca and Singapore, which are the features of this restaurant. I ordered something I haven't drunk for ages to start: Milo Dinosaur ($58). This drink is basically an Iced Milo with Milo toppings. Although simple but really delicious, it brought back a lot of fond childhood memories when I had the same drink in the food stalls downstairs from where I lived, which nowadays is already non-existent in HK. This one is nice in that it had the right sweetness, and also not having too many ice to dilute the beverage even at the end of the meal.We had a few appetizers too. First is Fried Carrot Cake ($108). The turnip cakes are cut into cubes and then fried with bean sprouts, radish toppings, and served with homemade chili sauce. Quite spicy, the turnip cake was soft but it lacks the steaming hot 'wok hei' in many hawker stalls. There are prawns in the dish to add some crunchy texture to the dish. Overall it is a fair dish but not impressive. The other appetizer was Penang Chee Cheong Fun ($88). The home-made steamed rice rolls are of Penang style, thinner than the HK version, flat instead of round, and rather short in length. Reasonably silky on texture, the rice roll is paired with hoisin (seafood) sauce, prawn paste, chili sauce, with also a sprinkle of sesame seeds and fried shallots. The sauce had a really intense seafood and prawn taste, which is very different from the local one. I would say the taste is rather polarizing as I can see people might not be used to and like it. For the main dish we had the Klang Bakut Teh ($138). The fragrant herbal pork rib soup has intense flavors, with a nice sweet aftertaste from the herbs. The spare ribs are boiled well, with the meat easily detached from the bone, paired with soy sauce and chili sauce for dipping. The bean curd puffs, which absorbed the soup, are good in taste and there are also some fried fritters which can be added too to have the same effect. Quite good in fact, but I personally like the Singapore version with the white peppers more. The other main dish was Malaysian Curry Chicken ($128). The sauce is a bit too strong in the tumeric flavors for me, but not sure whether this is the original local style. The chicken was not particularly flavorful, with the potatoes tasting better in fact. The dish did include steamed rice so on its own this can already be a good meal for one.Fried Ipoh Bean Sprouts with Salted Fish ($108) has something I wanted to try for a while. One of my colleagues at work is originated from Ipoh, and he always bragged about how good their bean sprouts are. Short and fat, the bean sprouts are certainly very different from the look, and I found they are in fact very good, without the grassy notes many bean sprout can exhibit. The salted fish further added the savory notes to the dish. This one is the better of the dishes on the night.The service is decent, with the staff attentive and friendly, and the overall dining experience is rather pleasant. The total bill was $691 and I would say it is fairly reasonable. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2019-07-16
783 瀏覽
相信不少家長也一樣,這個月來少不了心亂,也停不了移民的打算。所以接下來的幾場旅行,其實兩口子也抱著「睇場/睇樓」的心態;其中馬來西亞門檻最低,美食又極對胃口,也是個不錯的選擇!而最近,也在馬來一菜館吃了一頓療癒美食;雖然店名是 Café Malacca,但店內絕非只供應馬六甲,還有新加坡、吉隆坡、檳城以及整個大馬的美食哦!近來心情莫名的煩躁,先來一個微凉清爽的椰青;椰青水非常的清甜,又有清熱解渴之效,大愛也~也試了朋友點的走甜版本香茅特飲,除了清幽的香茅香氣,中間又有班蘭味的 jelly,就算不加糖水也非常清爽好喝。大家都決定化悲憤為食量,點了一滿桌子的美食!首先是每次來幾乎都必吃的巴生肉骨茶,除了美味的肉排、濃郁滿藥材香的湯底、索味一流的豆卜,肉骨茶也附上油條及香飯,味道及份量都是十足,我們五人分享剛剛好。這天要了兩款蔬菜,分別是香口惹味的馬拉盞炒羊角豆,以及質感有點似油麥菜但更細嫩滑口的青龍菜,兩款都極得大家歡心,不斷爭吃!有了健康蔬菜,再來一份小邪惡的馬來炸雞,感覺也不為過;炸雞相當嫩滑又入味,重點是香氣十足,又是好喜歡的!喜歡香口辣味美食的我們,也絕不會錯過檳城炒貴刁啦!用上胖又粗的檳城芽菜,加上臘腸、鴨蛋等同炒的河粉,上面還加了蟹肉,自然份外美味,讓人有一再添食的衝動~   差點忘了我最愛的潤餅卷,這是一款比春卷更有歷史的菜式,起源於福建,慢慢再流傳至大馬。軟熟薄身的班戟內,是清爽的甘筍、菜絲、蝦肉等,加上乾蔥、芫茜以及醬汁,清爽得來更添美味,一件是絕對絕對不夠喉的!前後品嚐一輪豐富的美食後,本來有點飽意;但當醬燒魔鬼魚一登場,大家又回復「餓底」的身份,因為這條魔鬼魚實在燒得太香口出色了!魚身不會太乾,滿有蝦醬、蕉葉的香氣,配上自家製的特調醬汁,美味不得了~~~興之所至,大家還點了馬拉盞炒臭豆蝦仁,臭豆是一種對腎臟非常有益、味道非常特別的豆子,我個人是OK的,尤其配上香口馬拉盞醬及鮮爽的蝦仁,不知多送飯;但也有食友直接受不了。香港吃到的地方不多,有興趣可以一試啊!來到最期待的甜品環節,趁著盛夏點了兩款新出冰品 --- 前面是由綠豆 jelly、紅豆及椰糖加刨冰製成的 Cendol,後方色彩斑斕的,則是有著清爽沙示口味的 Ice Kacang,兩款各有特色,如二選一個人喜歡 Ice Kacang 多點,因為沒那麼甜(過氣甜魔!)...     但最愛絕對還是貓山皇榴槤布丁,超香濃又幼滑的美妙滋味,實在令人煩惱盡消;如果還有煩惱,應該也只是:這頓又吃太飽了,之後要怎麼減回來?  無論前路如何,或去或留,還是十分希望香港這個地方能夠好好的... 有可能嗎? 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)