鳳城酒家 (English name: Fung Shing Restaurant) is a restaurant that many people in Hong Kong have heard of.  Started in 1954, this family run restaurant serves traditional Shunde cuisine. Shunde is considered the creme de la creme of Cantonese cuisine with a focus on fresh and seasonal ingredients. It's said it was the originator of traditional Cantonese cuisine. But as you know, modern times means modern takes on traditional cuisines. You've seen it everywhere from French to Korean to Japanese. New modern upgrades have been seen. My father seems to believe the chefs from yesteryear are now just too old to pass on their technique and the younger generation were not trained in the old ways from the ground up, thus techniques are lost. I believe that chefs now have more access to newer techniques to try new things combined with the fact that the current generation want food that is more photoworthy. So, times have moved on. And Fung Shing Restaurant needs an upgrade to move into the modern world. Enter Fung Shing 1954. A new modern take the brand Fung Shing. Located in Megabox, I met some friends here  for lunch as they could bring their children here (a total of eight of us). Originally we were planning Siu Shun Village Cuisine (肇順名匯河鮮專門店) but when we arrived, it had changed to Fung Shing 1954. A bit surprising it had been replaced as it had a Michelin Bib Gourmet for a few years now including the current edition. But we were all here so why not? The new restaurant had a more modern feel to it. Chic design. Less of the old style Chinese restaurant feel. Menu is in English and Chinese where you can use to also order from. When I glanced at the menu, I realized that they have offered their classic Shunde dishes but also cute dim sum that is now currently popular all over Hong Kong. One thing that was definitely not from the old Fung Shing. Afternoon tea sets. With that, we had to order one. How could we not? $128 gets you a selection of cute as button steamed bao (egg yolk lava bun, bbq pork bun and matcha lava bun), 2 rainbow shrimp dumplings, two deep fried pineapple pastry, two durian glutinous rice dumplings, two sweet potato melted custard balls and a mango pudding (with a huge amount of cotton candy on top). The baos were super cute. Almost too cute to eat with them staring back at you. But these were fabulous. The filling was abundant. The bun was soft and fluffy. I've gone to several places that do this exact same thing but most of them aren't very good (including the one that started it all). But these were excellent. The deep fried pineapple pastry was cute as well. I've had something similar elsewhere and found that place had way too much pastry that was dry and doughy. This was soft and buttery. The  filling was just right. Deep fried milk pieces ($68) is one of Fung Shing's signature dishes. And it was fantastic. The filling was sweet but not too sweet. The crispy coating was not too thick and wasn't super oily. King's Green Beans with Egg Yolk ($56) was surprisingly good. The beans were crunchy with a light coating of salty egg yolk. Normally, I'm not a big fan of salty egg yolk coated food but this was not heavily coated. The balance was just right. When in Fung Shing, one must order the fried milk ($88). This dish was something my father introduced me to when he took me to Fung Shing many many years ago. It was his way to introducing me to all the different Chinese cuisines. Fried milk is amazing culinary wonder. Milk is stir fried on a wok (along with other ingredients) to create a custard like dish that looks like scrambled egg whites. Not too sweet but smooth and delicate. A lot of other places tend to fancy this up with the addition of crab or shrimp, but here they only add pine nuts. Keeping it simple to only let the main ingredient shine. The deep fried shunde baby pigeon is $48 each. We ordered three to share. This is one of my favorite items from Fung Shing and it seems I always order at least one. The skin was crispy. The meat moist. Seasoned perfectly, this was definitely categorized as oh so unhealthy but oh so good. Mixed Sauce Rice Rolls ($36) arrived in a cute wooden push cart. Cuteness aside, the steamed rolls were soft and smooth. It was covered in the sweet and salty sauces that are usually found in rice rolls (peanut and hoisin) but not so much that it was drenched. Another classic Fung Shing dish we never not order is prawn toast. Here they call it 1954 Prawn Toast. Priced at $15 for one, we ordered one of each for all of us. I found that ordering it by piece is a really good option as opposed to one big portion as there is always bound to be one person who doesn't like it or is allergic to shellfish and that lonely piece is always left to waste. This way we can decide who really wants it. The toast was great. Not soaking in oil (like sometimes I fear) but still crunchy and light. One big piece of prawn was on top. We ordered garlic butter chicken wings ($56). The wings had really strong savory marinade and fried just right. But the star of this dish? The deep fried prawn fries. These were addictive. These were unexpected when we ordered the wings. These were even better than the wings. Think Indonesian prawn chips. In French fry form . That's how good these were. A new more modern Fung Shing with a mix of classic dishes and new modern ones that would please both the younger generation and still be familiar with the older generation. Food was excellent. Service was good. Seating was spacious and modern. Would be back.

Weekend 又同家人去megabox 買BB野, 成個9樓都好多人, 又多細路,
買完見有D肚餓, 就順面飲埋個下午茶先番屋企。
今次揀左去5樓的肇順名匯河鮮專門店, 門口就寫住下午茶大中小點5折, 但如果以原價計加一其實都唔算抵, 其實都幾取巧。
今次坐餐廳的「出面」, 感覺好似成日比人望住食野gam~

1, 煎釀虎椒
有點油, 魚肉不是特別好食。
2. 豬手
忘了個全名, 有D 梅味, 係幾突別, 但豬手毛很多, 都唔知食唔食好。 3. 紅油抄手 唔正宗, 又唔辣, 果pat 汁係醋黎的, 好似好求其 4. 叉燒腸 叉燒有點肥, 粉皮算做得OK 5. 蜆肉湯魚皮餃
最把鬼係呢個, 魚皮餃係打邊奴果D下爛野, 魚湯的話又唔係濃, 蜆肉又唔新鮮, 把鬼 順帶一提, 一開始係檯面碟花生要9蚊, 更把鬼。
Overall, 劣評。

Weekend 同屋企人去mega box 行街, 終於等到下午茶去飲茶,
見肇順名匯河鮮專門店下午茶點心大中小點有5折, 就入左去。

一上檯, 會見有碟花生, 同豆板醬, 唔記得要8蚊定9蚊, 騙騙地錢。 見點心有特價, 成家人好似唔洗錢gam 亂叫~~

珍珠雞(大) 有3件, D飯濕濕地, 唔算太乾, 都好耐無食過, 都幾好食


鴨腳扎(大)
有2大件, 入面有魚肚有芋頭, 隻鴨腳係新鮮鴨腳, 唔係雪藏貨鬆泡泡果D貨色 紅豆糕
有4件, 都切得幾薄, 要扣分 鴨腳柚皮
(又)隻鴨腳係新鮮鴨腳, 柚皮都蚊得幾淋, 女人恩物 叉燒包
個醬無我想像中gam 好食, 順德酒樓做廣東點心係差少少 Overall 黎講, 都算合格。不過個酒樓天花板出晒D漬, 有D殘殘地~

2017/7/25 倆公婆要到Megabox買傢俬，順便食晚飯，泊車在七樓便走進肇順名匯河鮮專門店。小菜六折，我們叫了兩個小菜、一碗白飯，最後還送西瓜五片。埋單加一連茶芥都不要港幣160元，好味抵食。

兩條麻甩佬 , 相約出來飯聚 , 大家吹吹水、說說是非、講講鹹濕笑話 , 不亦樂乎 ~聚腳地點 , 就在 九龍灣 MegaBox 的 肇順名匯河鮮專門店 ~這家專賣順德菜的酒家 , 連續八年獲得米芝蓮星級推介 , 品質有保證 ~Menu & 點單紙 ~大良炒鮮奶 $ 88 : 炒鮮奶很考廚師的炒功 , 這碟炒鮮奶炒得恰到好處 , 香滑軟綿之餘更是奶香滿滿 , 蝦仁鮮口 , 極有水準 ~腰果炒咕嚕肉 $ 85 : 咕嚕肉炒得夠鑊氣 , 香氣四溢 , 酸甜可口而且味道很平衡 , 沒過酸或是過甜 , 咕嚕肉外脆內嫩 , 好吃 ~還有滑滑的豆腐花吃 , 真開心 ~

本篇完 ~

復活節假期，又是跟家人喝茶的時候，上次到過九龍灣mega box 7樓的肇順名匯河鮮專門店，今次就試試位於14樓的百樂門宴會廳。**有八折優惠**
茶市（假日9am-4pm)
優點$11.8
小點$18.8
中點$25.8
大點30.8
特點$35.8
頂點$39.8
茗茶每位11元
酸菜/花生每碟$10
加一服務費鮮蝦菜苗餃 (大點) $30.8
本以為此餃會似一般酒樓般會以菜苗均和蝦碎製作，怎料此餃用原隻蝦球配上菜苗而成，三只大大的鮮蝦菜苗餃入口蝦肉爽脆，餃皮厚度亦適中。瑤柱蒸蘿蔔糕 (大點) $30.8
瑤柱絲不只放於頂部，蒸蘿蔔糕中亦有拌入瑤柱絲、叉燒粒及厚身一點的蘿蔔絲，熱烘烘、不實身、又不失嚼感，不錯。明爐叉燒腸粉 (大點) $30.8
份量大，腸粉皮厚度適中，叉燒餡料多所以味道很足。千層馬拉糕 (小點) $18.8
馬拉糕大件鬆軟，中間有兩層奶皇餡，但整體味道仍然清甜不膩。雪山叉燒包 (大點) $38.8
包質夠鬆軟，且比一般的大個，肉餡多但如果多汁叉燒醬汁會更惹味。鮑汁炆雞腳 $42
鮑汁濃厚味道足，雞腳炆得夠稔而且入味；湯汁中的花生亦不要錯過。8.貴妃浸魚雲 $28
魚雲用上藥膳湯底浸著 - 川弓白芷魚雲湯，味道香濃而不膩，而且很滋陰補身，粵人常用來給女性活血祛瘀、補血，或者祛頭風，治偏正頭痛；魚雲份量多，連著的魚肉很滑嫩。

炖湯孖寶 $168
包：滋補靚炖湯 （單點$128）+粉麵飯（4選一）起初不知道是什麼湯，但一上枱便有驚喜，是響螺瘦肉靈芝菇雞腳湯。湯煲很大，份量頗多。湯料舀出來後有一大碟的份量，真材實料，湯料包括有響螺，瘦肉、靈芝菇、雞腳和紅棗，的確十分滋補！湯味濃郁，響螺味很重，油份極少，而且嚐得出無味精加添，性價比高。4選一粉麵飯中我選了福建炒飯。飯料有蝦粒、雞肉粒、菜芯粒、甘荀粒和叉燒粒；飯用蛋炒過變得香口，炒飯軟硬度適中，有嚼感而不會過於乾硬；芡汁味道適中，而且放涼了亦不會太杰身，不錯。

這裡有著婚宴的佈置，地方舒適，白色為主，感覺優雅，坐得舒服，果然適合舉行宴會。

周末放假想和家人到九龍灣看看傢俬，又想舒舒服服不趕急的飲飲茶，食點心，上網找找原來Megabox的肇順名匯有茶市的，所以便和家人去試試。環境挺好，裝潢雅緻，樓底高，樓層夠高有落地玻璃景色，地下透明玻璃有魚兒暢泳，坐得十分舒適。看看菜單，星期六日茶芥都是$9，而且大中小點的點心全部半價，十分親民，再者就要試試食物的質素了。《鮑汁鮮竹卷 $13.5》

醬汁味道香濃不咸，外皮不韌，餡料豐富不油膩。《蜜汁叉燒腸 $16》

叉燒份量多，腸粉不會過厚，口質淋軟。《生滾黃鱔粥 $22.8》

粥底好夠綿，但黃鱔不夠嫩滑，較為硬身，味道不錯。《瑤柱蒸蘿蔔糕 $13.5》

口感一流，入口即溶，做得很好，不會蒸到過火。《秘製魚湯餃子 $15.8》

該店主打順德菜，魚湯當然不能少，所以秘製魚湯餃子也是特色，魚湯夠鮮味，餃子皮薄餡靚，每隻都好包滿，份量足。《雪山叉燒餐包 $15.8》

雪山叉燒包是飲茶必點之選，外層夠鬆脆，裡面夠熱，叉燒半肥瘦，口感味道都很好。《生菜魚滑銀針粉 $18.8》

香港不多地方能吃到銀針粉，都是些特色經典店才會有，這裡有當然要試試，銀針粉口感煙韌，魚滑鮮，湯夠清。《話梅豬手 $38》

有些薑醋的味道，豬手炆得好夠軟，起膠質，入味，不油膩。

肇順名匯河鮮專門店的茶市做得很好，不論服務、食物質素都很不錯，而且價錢好親民，下次一定會再來。

*溫馨提示*
肇順將在四月進行裝修，要去的趕快哦！

同家人食點心@肇順名匯河鮮專門店
九龍灣 宏照道38號MegaBox 7樓6號舖妹子住九龍灣，順利成章去那區找她喝茶吃點心，假日大家都日上三竿才起床，因淘大沒茶樓德福又要排上一小時，只好走到遠一點的mega box.

肇順是我們小時仍住新蒲崗區已一直幫襯吃點心晚飯的茶樓。

坐下先開茶，茶水一位$11

點心價錢是小$23 中$ 27大$32 頂$ $28.8

妹子攜了女兒，先讓小孩子點喜歡的雪山叉燒包$15.8，那奶香的薄酥層，與蜜汁叉燒很夾的，熱辣辣好滋味。田園菜苗餃$16.8，吃多點菜，菜餡去水充分食份口紮實爽口，當然有蝦肉在內多豐富，而餃皮煙un呈點拉力，蘸辣醬是我最愛的食法。海蝦蒸糯米飯$68妹子說家中不會自己弄，那就點來吃，糯米淋了豉油夠味，海蝦上舖了蒜蓉同蔥，很香口也提升了糯米的香氣味道。蝦餃$28.8， 都說過一定要食，蝦肉新鮮肉質彈牙，皮薄就吃出師父的搓整功力了，即點即蒸那有不好食的話兒。$花枝脆油條$14.8 香脆的油炸風中釀上了墨魚膠，中間好彈牙而翻炸的油炸鬼勁香脆，可口香脆無人能抗拒。焗紫薯酥餅仔12.8 小甜點是紫薯泥做餡，天然微甜不做作，個餅兩口吃完，皮則金黃香酥一層層的。蔥花煎腸粉$14.8 簡單煎至邊位略帶香脆，蘸點醬料已好吃。蟹柳蝦球灌湯餃 $16.8一大隻入面餡料足，似冬瓜盅，有雜菇及冬瓜肉喝下很補水清甜，湯頭又夠清加醋提味。生菜魚滑銀針粉$18.8 鯪魚肉有陳皮味去腥，銀針粉彈滑不在話說，湯頭都鹹香十足非常夠味，超抵食。豆腐花$6.8比街頭買一碗更便宜，我樓下要8元一碗，那可不點上份做甜點，好滑一吃流進喉嚨。

很多點心在旺場忙碌的假日午市都有特惠，熱門點心很相宜，甜品種類多，對飯後要來甜的人是大喜信，3個人只是270元已吃飽飽。

因為天雨關係所以只能在冷氣商場內渡過今個周末。專程走出到九龍灣，一來可以去宜家傢俬逛逛，二來又可以到新開的拉麵擂台看看，一石二鳥，GOOD~不過早上未有拉麵可吃，MegaBox有如此多酒樓，當然來一個早茶節目吧。

以一個商場來說MegaBox的確有不少酒樓，競爭多就各自出招數吸引客源，基本上是以半價作招徠，正如今日所選擇的肇順名匯河鮮專門店也不例外。

以前屯門都有該分店的時候，我都幫襯過不少次。縱使你的突然離開，我並未有力竭與聲嘶，只不過覺得少了一個平靚正的飲茶地點。所以今日能他鄉遇故知，內心不禁暗暗歡喜。門口放有一缸又一缸的魚，魚兒有足夠的地方喇，哪我們呢﹖原來裡頭的地方都有夠大的，而且擺放的枱量又不算多，所以之間位置都幾寬闊呢。樓底高，配套上也有幾分古典，不少得四周都有竹子作為間隔，想起來這是肇順的店內特色哦。今次坐了入面位置，遠見玻璃窗邊的那邊位置是最不錯，至少有天有海看看，總好過沒有。星期六﹑日及公假的飲茶收費比星期一至五更平，初初真的不相信，後尾問清楚服務員才敢肯定，哈哈。我相信只有在MegaBox內的酒樓才可做得到的吧....注：餐牌上沒有寫清楚，直到埋單我們才知道原來半價點心的加一收費是跟原價計算的。坐下後，服務員都快手快腳前來開茶$8/人，在肇順我一定是喝香片，因為只有肇順/百樂門(兩者都是同集團)所提供的香片才得我心，果然，它依舊是入口清香順喉，茶色淡黃毫不混濁，好飲好飲。轉眼間亦有一碗酸菜$8奉上，餐牌沒有注明有這個呢，雖然只是幾塊錢，不過在早茶時候都有這玩兒，個人不太接受...(雖然我沒有問可否退走...)除了點心有半價優惠，其實都有不少優惠點心的選擇。好似北菇滑雞飯$8.8及鳳爪排骨飯$8.8，雖然細細盅，但勝在有飯下肚。我吃的雞飯有雞肉兩大件及一片冬菇，飯粒未算糊里糊塗，和甜豉油撈起後幾口就吃清光了。我對紅棗糕的熱愛是邊度看到有得食都會點來試，但必須是蒸的﹗蒸紅棗糕$11.8比其他點心更快來到，看到沈實的棗紅色都估到它不是我杯茶了，果然味道上我是不喜歡的那種，因為逢是這樣子的紅棗糕都是糕身密度極高，極黏無彈性，紅棗味薄弱，只有甜...暫時只有稻香的紅棗糕是我最愛。煎釀虎皮尖椒$16.8比半價後的大點還貴少少，始終有用蔬菜的點心都會較貴的。用上的尖椒較的式，塗上薄薄的鯪魚肉，不得不讚的是煎得勁之香口，底面都煎到脆身呢，不過尖椒實在太辣呀，我只能吃到一條~正價點心紙上的選擇不算多，最後選擇了兩蒸一湯的點心。田園菜苗餃(原價26，點心半價，加一計原價)，每件都幾大隻，煙韌的餃皮包住少量蝦肉及菜苗外，也有不少豬肉粒，令到餡料油汁充足所以都不是太健康呢，呵...不過每口都吃到粉雷雷的東西，我研究過餡料後不知道是哪裡出問題﹖幸好事後沒有出現肚痛什麼的。其後兩樣都是我第一次吃的點心款式，欖角肉碎蒸豆腐(原價26，點心半價，加一計原價)，三件又滑又嫩的豆腐上，鋪滿肉碎，喜歡它沒有太多肥豬肉在內，少少咸多多香香，很好吃呢，味道層次上兩者的確很配合。魚湯水晶餃(原價21，點心半價，加一計原價)，我以為是雲吞但原來是用西米皮包住豬肉餡的迷你餃子，起初吃不慣，第一感覺是這類西米皮子是吃甜品才會用到嘛，吃到第二件就接受到，而且味道都不錯，豬肉餡有加入蝦米，好似食粉果，分別是這有湯伴著吃。

魚湯較油膩，只敢喝兩羹，都嚐到有少許鮮甜。魚肉就找不到了，全都是豬肉碎。可能間間都有半價，所以中午之前這裡的人流都不算太勁，但服務員就有很多個，所以服務方面相當稱心，而且他們很有禮貌，今餐來說，我最喜歡就是這裡的服務了。

今(29-7-2012 Sun)朝,男友好早起身,佢話好耐有同我飲茶,所以咁早起身.我問佢去邊間?佢答譚魚頭,我話麻麻地咋喎,不如去稻香,佢答好.

咁我o地行到荃灣城市廣場時,記起o係英皇娛樂廣場有地鐵拍咭機,橫豎男友要搭地鐵,不如行去拍埋啦,行到去,不如又順便o黎未試過o既百樂門啦.

上到去有幾個人等位,我都照攞飛睇睇,啊,二人枱中我o地都只係第二個等.等o左一陣就有位,我o地趁10:30am前有特價點心就剔o左入紙先,o野食有:

1. $7.80o既咸骨眉豆粥
男友見有眉豆就好開心,o黎到,舀勻成碗就係等o個一舊排骨,眉豆就多.男友先食,我未食前睇落覺得會淡,問吓男友,佢話都唔係,有啲鹹味.

到我食時,唔…比食白粥同尋日o係美心食o既好少少囉,眉豆夠腍但冇乜味,粥底都綿o既,但唔多夠味.
味道: 3.2分

3. 大點$16.80o既沙律明蝦角都幾大件,呢個大致上冇乜問題,內裡o既蝦仁算大粒,不過冇乜鮮味.
味道: 3.2分

7. 特點$19.80 o既花枝脆油條
呢個我記得之前唔知o係邊o度食過,想再叫,食食吓時記得喇,o係九龍灣o既肇順名匯河鮮專門店食過.(o個次食評: http://www.openrice.com/restaurant/commentdetail.htm?commentid=2172630)
放低後我感覺到呢個熱辣辣,食吓先,呢個味道好豐富,因為見到佢有落o左好多蔥同雜菜,不過鮮魷味就冇咁強,而油條就好脆,男友大讚.
味道: 4分

6. $10.80o既蜆介鯪魚球
唔記得呢個又係炸添,今次熱氣死喇.呢個蘸好鹹兼有少少酒味o既蜆介都幾夾,都冇乜問題.
味道: 3.2分

4. 大點$16.80o既楊枝甘露糕呢個我留到最後至食,食落,有啲一點點煙煙韌韌o既?係西米,都食到有澀澀地o既西柚肉,而成個味道係有少少酸,唔夠甜.不過個糕係彈牙,如果整返甜少少就perfect.
味道: 4.5分

8. 特點$19.80o既上海小籠包個小籠包大大個,覺得唔多對版,好,食喇.個皮好厚,但內裡多汁,餡料味道都係一樣o既,不過我寧願佢整返細隻啲同改善個皮,價錢又平返啲就好囉.
味道: 2.8分

5. $13.80o既瑤柱菜苗餃睇吓啲菜苗?少到呢,蝦仁大隻爽口,不過都係冇乜味.o衣o家睇返menu,原來個名係瑤柱菜苗餃,但我食唔到有瑤柱喎.
味道: 3分

2. $15.80o既北菇棉花雞
有三件雞件同好多魚肚墊底,雞肉幾滑,魚肚夠腍同冇鯹味,不過鹹o左少少,而食食吓至見到,原來底係有幾件芋頭,唉!不過芋頭都好腍同甜.
味道: 4分

服務:
門口o既知客木無表情,畀我一個唔多好o既印象,之後坐低時,張枱都冇人執,男友就先睇食咩o野,我就負責叫人o黎執,2分鐘啦,我舉高手叫人,好彩只有大約4個侍應o既其中一個見到都唔會唔理啫.執好枱,叫o左茶都成幾分鐘至拎到o黎.

環境:
裝修係幾靚,白色通花牆加水晶吊燈,可惜舖位面積真係唔大,攪到好迫夾.
而且我一路食o野一路流汗,冷氣唔係幾夠.

食完呢餐連茶芥每位$6.00及加一係$147.00,貴過月頭o係譚魚頭食o既(http://www.openrice.com/restaurant/commentdetail.htm?commentid=2243483)好多,雖然好似好食啲,但計埋環境就唔抵囉.(服務差唔多)

衛生:
當侍應畀餐具另一客人時,個茶杯碟有o野黐o係o度,佢見到有幫佢整甩,但都重係有,好心佢就拎走佢啦.

味道分係3.49分

真真好耐冇見大師姐喇！！開頭都唔知食乜好？我唔想佢地又遷就我而捺日本菜，所以一早講明唔好揀日本菜咯....最後想揀中菜，雖然我唔鍾意食中菜，不過大家都會有啖好食，我起碼都會有個雜菜煲丫，一於食中菜啦。
最後由師姐揀咗去Mega Box上面的「肇順名匯河鮮專門店」。
好友７點前已經上到去搵位，我都係７點正上到去喇，係德福行過去其實都好快，好過等穿梭巴士啦，之後師姐一家都係７點４到喇。
好友一早已經搵定我要食嘅＜海味雜菜煲＞，其餘食乜就等佢地揀咯...１０分鐘後...好快就揀好喇。

① 雙腐銀杏浸勝瓜 ($88)
② 薑蔥爆大魚煲 ($78)
③ 肇順拼盆 (順德煎釀尖椒、生煎蓮藕餅、順德杏片煎魚餅)
④ 海味雜菜煲 ($65)
⑤ 銅盤干蔥焗走地雞半隻 ($98)
⑥ 白飯 x 4
⑦ 藍帶啤酒 x 3 ($15)
⑧ 最後有西瓜一碟送。　

①號佳麗的勝瓜被白雪雪嘅魚湯浸完食落都唔鯹，因為本身唔飲魚湯呢，都怕會鯹，但食落都幾清甜喎，不過最好食都係銀杏，煙煙韌韌正。②號佳麗的薑蔥超好味！唔知係咪因我唔識食魚嘅關係，食落魚肉又鮮又滑嘅，不過冇魚味喎？薑蔥味太強之故？③號佳麗我冇食呀，見到都唔多想食.......④號佳麗的湯底好味，唔味精唔咸仲鮮甜添，有好多魷魚同大蝦乾而唔係蝦米喎(雖然我鍾意食蝦米多Ｄ)，好食。還有菜芯、西蘭花、唐生菜和大量粉絲，都幾大煲，都幾抵食。　⑤號佳麗的雞，一個字「滑」！！洋蔥都好食。其實總括來講呢，味道、環境與服務都還好，但最後知道埋單要６百幾銀，唔算抵食。
只係可能好多餸菜都用上銅盤、鐵板上菜，唔食得都睇得同聽得，因為上菜時聽到吱吱聲熱辣辣，係感觀上先享受了，對味道就次要咗囉....。
不過呢晚食都係其次，主要係可以同好耐冇見的師姐聚聚，已經覺得好好架喇。

25-6-2011(Sat)傍晚,爸爸同我冇idea買咩餸好,我提議一齊出街食飯,佢話唔出.,收o左線我先會合大哥大嫂睇男友o岩o岩租o既單位,睇完就叫大嫂打電話畀爸爸,叫佢一齊出街食飯,爸爸終於就範.

咁我o地就返上大哥屋企諗去邊間食,我記得上月底陪男友去Mega Box,o係肇順名匯河鮮專門店食過唔錯o既lunch,而荃灣都呢間,就提議呢間,但大嫂就提議如心廣場o既彩晶軒,肯定好貴o架喎,不過算啦,我都要請返佢o地食o既,約好爸爸打埋電話訂枱就行喇.

o黎到,我o地四人坐係好出o既枱,由於大嫂發辦o既,就由佢o地點菜啦,佢點o左:

5. 提岸雞絲牙快車如果唔睇menu都未必知係咩o黎,但我係將啲餸逐樣對,就發現雞絲雜菜沙律冇o係單上出現,咁即係呢個只係普普通通o既一個沙律,奈何改個咁複雜o既名.

呢個係大大兜,但一眼睇見面上o既料有幾多,下面就全部都係羅馬沙律菜,而上o既料有主角雞絲,芽菜仔,青蘋果,青瓜,黃椒,呢啲係新鮮o既,而沙律汁係酸辣,我就覺得過辣.
味道: 3.5分

1. 麻麻老火煲湯
大嫂揀o左菜乾生魚煲豬(月展),呢個有好多湯渣,但湯只分到六碗,成個湯被陳皮味遮晒.
味道: 3分

6. 4隻蟶子皇
睇個樣應該係椒汁炒蟶子,份量少到極,但蟶子炒得o岩o岩好,椒汁帶有微甜,算有水準.
味道: 4.7分

3. 吆妹子三鮮鍋巴
鍋巴只有六件,相對地,餸o既份量多,原來餸除o左有蕃茄同蝦外,重有帶子,象拔蚌,菇類,甚至連海參都有,咁當然唔係太大件.鍋巴微甜同脆,酸甜汁酸o既比例較少,材料都新鮮.味道: 4.3分

4. 招牌櫻花蝦炒飯
呢個都好大碟,材料有櫻花蝦外,重有蝦仁,蛋白同叉燒粒,呢個炒得乾身唔油膩,叉燒粒口感較硬,味道我就覺得偏淡,可以再濃啲.呢個我o地食唔晒,剩返一碗份量拎走.
味道: 3.5分

2. 特級加拿大桶蠔
呢個最後上,一碟8隻係酥炸,唔係好多油剩o係o度,我覺得大路冇乜問題.
味道: 4分

前菜:
皮蛋青椒,啲醋o係晒底,味道唔錯,但原來唔好留到食晒成餐飯再食,因為暖o左味道會變得唔好食.
味道: 5分

食完後,侍應自己放上生果盤,每人有西瓜,蜜瓜同哈蜜瓜各一片.

環境:
坐低後,大嫂o既位旁有支釀滿正方玻璃鏡o既巨型茶匙擺設,另一方就有支叉;天花掛o左好多華麗吊燈;而o係深啡色佈滿凸出銀鈕就似古代o既城門o既大門旁,掛o左一件粵劇袍,另一旁o既圓柱位就造o左一個正方玻璃酒窘o黎修正.後者設計聰明,但全間酒樓被攪到好奇怪,根本攞唔到中心主題位,有啲雜亂無章,不倫不類o既感覺.

咁貴o既一餐飯,座位梗係闊落舒適啦.

我全部都唔知價錢,只知埋單好似聽到88X,因大嫂簽咭,我畀返$300.00當夾錢請爸爸佢都唔肯收.

其他:
茶壺都好重o架.

2010年5月15日 荃灣 ( 肇順名匯河鮮專門店 - 3 )
荃灣區飲茶，平價點心之選，今天再來下午茶。
雪山焗叉燒包，面皮香脆，叉燒亦好味。

肇順蝦餃皇，皮靚蝦爽，跟上次水準一樣。

咸水角，唔太脆，但味道都可以。

魚肚棉花雞，有蟹柳、芋頭、東菇、魚肚及雞，好味。

黃沙豬肝燒賣，豬膶麻麻地，燒賣普普通通。

七彩炒米粉，有紅蘿蔔絲，椰菜絲，看不到有七彩咁多，味道亦未見特別好味。

鹹魚蒸肉餅飯，瓦撐原煲蒸出，飯粒分明，鹹魚惹味，肉餅香滑。


今天人比較多，嘈雜了一點，侍應叫了幾次才加水，點心仍然是ok的。

2010年3月20日 ( 5-1 ) 荃灣 ( 肇順名匯河鮮專門店 - 2 ) 早茶
日程：( 肇順名匯 - 公和荳品 - 泰潮 - 坤記糕品 - 美心皇宮 )
街坊說肇順名匯的點心不錯及抵吃，早上，我倆來到這裡喝早茶。
10時前早茶有特價，棗蓉蒸滑雞飯加灼生菜售 6 . 8元
( 1a )棗蓉蒸滑雞飯：瓦撐端上，應是原煲蒸出，飯粒分明，雞件伴止紅棗碎粒，雞肉算嫩滑好味。
( 1b )灼生菜：灼得不錯，夠爽嫩。
( 2 )雪山焗叉燒包：($9.8元)面皮軟脆，叉燒美味。
( 3 )馬蹄糕：($6.8元)馬蹄幾足，爽滑甜美。
( 4 )肇順蝦餃皇：($3.8元)皮靚蝦爽。
( 5 )潮州粉果：($11.8元)皮通透晶瑩，餡料惹味可口。
( 6 )魚肚棉花雞：($11.8元)料靚味美，魚肚多過雞，還有芋頭、東菇及蟹柳，一個好字。
今餐味道與質素幾好，價錢也便宜，服務ok啦。

翡翠拉麵小籠包已經試了兩次咯,兩次都係由老闆請食午飯的時候去.晚餐則是第一次.選今天的因為趁我胃口差 XD 如果以我平時的胃口來吃,實比今次叫多幾樣餸先夠飽架...XDXD

吃過有經驗,知道這裡要收三元茶錢,所以叫埋老友點杯飲品可免茶錢,最經濟的飲品亦是我愛喝的圓肉杞子雪耳茶$12.要熱的.冷盤是雞絲粉皮,點心是每次來例牌吃的小籠包,澱粉質之友亦是我最愛的上海粗炒,小食有椒鹽小黃花,以熱薑汁燉蛋白結尾.份量剛好~

雪耳茶有著圓肉和杞子的香甜,雪耳夠哂軟淋,簡單材料配搭出潤喉皆作.雞絲粉片有一堆雞絲,青瓜絲和花生醬在面,與軟軟滑滑的粉皮撈雲後,就是一味開胃小食.

今次吃到的小籠包有別過往,皮厚得濟,我已經是極快速去吃的了.不過肉餡和肉汁依舊好鬆化又多汁.每次去餐廳,我見到有上海粗炒的話,實必叫.直到吃到翡翠出品,簡直被深深吸引,主因是用上的麵條!!好煙韌,好好咬口,每條麵都均勻地佔滿醬汁,材料有冬菇絲,椰菜絲,白菜仔,肉絲.合哂我鐘意吃炒麵要多菜的心意~醬汁味道不咸又不淡,剛剛好.

小黃花魚,魚身細細,但實際好厚身,魚肉嫩滑,但魚煎得未夠香,而椒鹽粒粒亦未夠惹味.甜品不錯.薑汁味不重,甜味亦是少甜,蛋白是滑的,但未及肇順名匯河鮮專門店的水牛燉蛋白咁出色.(當你試過後就發現有所不同)

服務員算幾好禮貌,收碟夠快夠準,但都是度度例牌的加茶不夠主動.當附近的食店並未FULL過的時候,這裡就相反,6點半都已經全場滿座了(還要搭檯).7點半更要出現等位人潮.

原來在這裡吃東西亦可以叫店員拿隔離店的餐牌來看,見旁邊檯的人士吃的打冷墨魚好似好正咁,希望有機會試下啦^_^