新同樂魚翅酒家

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Item: 新同樂魚翅酒家
Rating: 4
Author: melodyju

Sun Tung Lok Chinese Cuisine

154 食評

味道

環境

服務

衛生

抵食

9583

尖沙咀

$401-800

粵菜 (廣東) 山珍海味中菜館少鹽少糖食店

資訊:
餐廳:	新同樂魚翅酒家

為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html

melodyju

等級2

新同樂於一九六九年由袁氏家族創辦。四十多年來提供最頂級粵菜，並以至高廚藝造詣，盡取中西美食精粹，道道頂級佳肴，備受老饕推崇。在二零一一年，更榮獲法國『米芝蓮指南－香港.澳門 2011』三星級別殊榮，成為全港唯一非酒店三星食府。截至二零一一年，全球只有兩間中菜食府獲此榮譽，寫下新同樂歷史光輝一頁。My top-pick appetizer at Sun Tung Lok. I am not a fan of animal's tongues, this one is the only exception.The tongue was cubed and braised in soy sauce, and flavor of the dressing perfectly went through the whole cubes. It was chewy, and even the central part was really tender.來了很多次新同樂，每一次都會點這款牛舌。一般餐廳都會把這類食物切成片狀以便入味，而新同樂卻是塊狀，而且每一塊的味道都非常入味濃郁。牛舌本身也非常嫩。

新同樂於一九六九年由袁氏家族創辦。四十多年來提供最頂級粵菜，並以至高廚藝造詣，盡取中西美食精粹，道道頂級佳肴，備受老饕推崇。在二零一一年，更榮獲法國『米芝蓮指南－香港.澳門 2011』三星級別殊榮，成為全港唯一非酒店三星食府。截至二零一一年，全球只有兩間中菜食府獲此榮譽，寫下新同樂歷史光輝一頁。

XO sauce braised ox tongue XO醬滷牛舌

My top-pick appetizer at Sun Tung Lok. I am not a fan of animal's tongues, this one is the only exception.The tongue was cubed and braised in soy sauce, and flavor of the dressing perfectly went through the whole cubes. It was chewy, and even the central part was really tender.
來了很多次新同樂，每一次都會點這款牛舌。一般餐廳都會把這類食物切成片狀以便入味，而新同樂卻是塊狀，而且每一塊的味道都非常入味濃郁。牛舌本身也非常嫩。

Steamed rice flour rolls with turnip, enoki and Yunnan ham金包銀絲腸粉

That's one of my favourite Cheung Fun in Hong Kong. Its was really thin, with a crystal looking. Inside was turnip and Yunnan ham wrapped in You Tiao. The You tiao itself was really crispy, while the turnip was soft, the texture of each bite was superb. The Yunan ham brought some great flavor to the entire dish. Topped with soy sauce, all the three things perfectly combined with each other, each bite was so enjoyable.
這款是我們在香港最喜歡的腸粉之一了。首先，腸粉皮非常薄，透明的水晶色看起來非常誘人。皮下是包著蘿蔔和雲南火腿的油條。油條香脆，一點都不會散，和酥軟的蘿蔔的口感是個強烈地對比，但是兩者卻完美地結合在一起。淋上醬汁后味道實在是太美味，讓人停不下筷子。

Steamed Sesame Paste Bun with sautéed duck yolk蛋黃麻蓉包

I was actually craving for egg custard buns (流沙包) but they don't make it any more. It was not that yolky as the Liu Sha Bao, and lookd kind of dry, but the tastes definitely satisfied me. The sesame paste was really good with the salted egg yolk inside.
本想吃流沙包的，卻被告知早已不做流沙包，於是就來了一份比較相似的蛋黃麻蓉包。雖然也是使用鹹蛋黃做成，但是不同於流心的流沙包，由於加入了麻蓉，這一款的餡料是比較干的，味道卻非常好。

Steamed Har-gau/ Shrimp dumplings 蝦餃

I can even see the huge shrimp underneath the thin skin.There was a cute little har gau in the center, lovely. The shrimp was fresh and bouncy. Much better than the har gau from Lung King Heen. Love the cute piece in the center!
上臺時就被這外表完美的蝦餃所吸引，件件都十分飽滿，皮億非常薄，中間那個小只的蝦餃也太可愛了吧！一口下去就感受到蝦仁的多汁和彈牙。相比之前在龍景軒吃到的蝦餃，這款真的是勝出不少呢。

Braised shark’s fin in superior soup 紅燒大鮑翅

Sun Tung Lok specilities in making shark fin, we noticed that 90% of the tables ordered the signature braised shark’s fin in superior soup. It was cooked side by the table in a claypot. We actually ordered 2 and devided in 3 pots, and there was a lot shark's fin in each!
I not often have shark fin in Hong Kong, but i did eat a lot when i was in mainland China. The soup base was very rich, tastes very real, not like those made with artificial colors and flavors in China. The portion of shark fin was a lot as i mentioned. A must-try!
新同樂之所以叫魚翅酒家，當然招牌是魚翅。點菜時環顧四周，幾乎每一桌都有點這款招牌的紅燒大鮑翅。下單后服務員把餐車推到我們桌邊，在一旁現煮砂鍋大鮑翅。我們三個大人只點了兩份share，然而上臺時每一份的分量卻不少。湯底味道非常純正，魚翅也是上等好料。是必試的一款。

Century Egg with Pickled Baby Giner 子薑皮蛋

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One of my favorite appetizer here, never disappointed and get bored of it. The century eggs were always yolky and tastes really good. The best part of the dish is actually the pickled baby ginger in the center. Each piece of ginger was really tender, not very spicy but with a lovely sweet and sour taste. Perfectly combination!
每一件皮蛋都是糖心狀，實在討人喜歡。然而精華部份必然是子姜。新同樂自家腌製的子姜選料上乘，沒有一絲殘渣。酸酸甜甜的味道和皮蛋完美地保持了平衡。

Cha siu with preserved plums 蜜餞新鮮梅頭叉燒

Unlike the cha siu we had in other places, this one was made with plum, which has a very lovely aroma and taste - a little bit sourness, which perfect balanced with the sweetness of the honey inside.
和別處的叉燒不同，新同樂的叉燒加入了蜜餞鮮梅，增添了意思清新的味道。給本身微甜的叉燒帶來了一絲酸酸的口感。叉燒的肉質也很不錯。

Steamed Miniatus Grouper in Cantonese Sauce 廣式蒸紅星斑 (Market Price)

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Quite high-quality fish by itself. Very meat and tender, the skin was sticky - full of proteins. While nothing to shout out about the taste.
上臺后服務員給我們淋上豉汁並拆成小件。紅星斑本身質量很高，蒸的火候也把持地很好。魚皮入口還是黏黏的，完美地保留了其中的膠原蛋白。魚肉也非常鮮美。總體味道和其他廣式餐廳沒太大差，魚肉質量很重要。

Fresh Lettuce in Claypot with Shrimp Paste 蝦醬沙窩唐生菜

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Another love here. The lettuce was cooked with shrimp paste in a claypot side by our table, and we feel really amazing to see the smoke and smell from as it was cooking. Each lettuce was still very crunchy even after cooking. The flavor of shrimp paste was very delicious.
上臺時還在滾燙的沙窩中煮的生菜，也是在別處吃不到的美味。生菜入口時件件都還非常脆，就算放置一段時間后還是脆的，沙窩的溫度控制地如此好真的需要功力。自家制的蝦醬也非常惹味！

Fragrant Shogun Prawns in Clayport 奇香將軍蝦煲

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Another siganature dish that recommend by lot of people, i was not my first time having this. I am not a big fan of vermicelli but this one is really high in flavor, the texture was soft but not stick together.
另一道很喜歡的招牌菜，我們幾乎每次來都會點。雖然不是很喜歡吃粉絲，但是這款卻是例外。粉絲軟軟的非常入味，放久了也不會干身，無疑是這道菜的精華，蝦肉質量也不錯。

Stir fried egg white with crab meat 賽螃蟹

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First time trying this, was attracted by its Chinese name. It was actually egg white stir fried with crab legs and some vegetables. Simply mixed the entire dish with the raw egg yolk on the side. The whole thing becomes very creamy after mix. Very meaty crab legs and fresh vegetables, but the overall flavor was bland.
相比前一道菜，這款賽螃蟹的味道就遜色多了。先淋上一旁的蛋黃並且拌勻整道菜，增添了一絲金黃后看起來很惹味。蟹肉本身肉質飽滿，但是整道菜的味道就是偏淡。