h0410232的個人專頁

人人和平和這一家同系的西餐廳，能夠在疫情後的日子，繼續在北角堅持，而且本身位處的並不是人流很多的地段，但能夠保持着人氣，就是熟客支持和本身實力水準兩者結合的結果，當現在北上的成本越來越低，食肆選擇越來越多元化，甚至連西餐廳也開得城門城市，香港餐飲業存在的意義或者賴以生存的方法，其實我自己也想不到，因為堅持巧手和水準的，很多還是敵不過這項東，所以說做好自己，待客熱誠，就能夠活下去這越來越不似實況。這裏常常光顧他水準出色而價格相宜的午餐，但其實它的殺手鐧是威靈頓牛柳，一人份量，並不是一大塊然後切開，除了保持酥皮本身的酥香和完整外，更重要是感覺更為隆重，威靈頓牛柳最大問題一定是牛柳的核心太生而周邊太熟，但這裏保持得相當好，外表大約六至七成而內裏剛好三至四成，肉汁豐富，肉香也相當豐富，特別中間層的菌醬和煙肉，沒有過度賣弄奢華，例如加上黑松露，反而更能感受每一層味道的分野，以及當中結合的化學作用。另外要欣賞是配搭的沙律，蔬菜和豆類相當新鮮，翠綠而沒有雪藏味或腥味，並沒有因為簡單而馬虎，而這樣的價錢有這樣的細節和水準，除了多多光顧令其可以長做長有，就不知道可以再怎樣。Surviving post-pandemic in a quiet North Point location, this restaurant’s popularity is a testament to its loyal patrons and consistent quality. While known for affordable lunches, its true star is the individual Beef Wellington. Served whole, it feels more personal and is cooked perfectly—a juicy, rosy center encased in crisp pastry. Each layer shines without ostentatious additions. This remarkable quality and attention to detail at its price point are why it truly deserves support to continue thriving.…查看更多

怡和大廈除了會上14樓，幫勞力士手錶及帝舵手錶做保養外母，也會去地庫的Food Court，可以說是全香港最貴的，也是最多升級美食的，大得可以分做兩邊，裝修當然比一般的大氣得多。這令我想起在太古的KIN，走同樣路線，但是已經不行了。最常點的，是Mashi no Mashi的和牛沾麵，當然和全盛時期的人氣比較低了很多，但是他的和牛沾麵濃厚湯底，再配上圓塊慢煮炙燒的肥美和牛，依然是香港沾麵界少用的存在。甘棠燒鵝也從南華會走過來，對我而言，最重要最吸引我的不是燒鵝，而是甘一刀叉燒，也就是梅頭第一刀極度肥美的版本，不知道是否不是在本店處理，油香依然出色，但是少了一種即場處理的新鮮感，但是燶邊和甘香還是很不錯，比起以他國菜為主，這裏和珍姐開的餐廳，也會近符合大眾的口味，這裏沒有火鍋，但是真正的咖喱牛腩飯，充滿港式風味的辣香，當然沒有問題。…查看更多

這餐廳最重要點的是杭州富貴雞，特別是聽到侍應用取將外層的泥巴打碎時的鏗鏘聲音，相當動聽。這道始於清代的名菜製作繁複，需先將雞隻醃製入味，再以豬網油包裹，配上蝦仁、火腿、冬菇等餡料，最後以荷葉封裹蒸製。整個過程工序繁瑣，需要師傅純手工操作，如今願意堅持這種傳統做法的食肆已屬難得。成品雞肉嫩滑，荷葉清香與豬網油的油潤完美結合，各種配料的鮮味層次分明。上海腌篤鮮則體現江南燉湯的精髓，以鮮肉、鹹肉、筍片慢火細燉，湯頭鹹鮮適中，滋味醇厚。其中的百頁結吸收了湯汁精華，同時保留豆製品特有的豆香，口感柔韌而有嚼勁，與湯底的鮮美相得益彰。紅燒一字牌展現江蘇菜醬燒的精湛技藝，排骨經過細心燉煮，醬汁濃郁卻不死鹹，帶有微甜的回甘。肉質軟糯而不散，骨肉之間恰到好處，入口即化。相比起來，手抓羊排的表現則較為平淡，未能達到其他傳統菜式的水準，還是專注自己擅長的就好。The highlight is Hangzhou Beggar’s Chicken, with its delightful clay-cracking sound. This Qing Dynasty dish requires marinating chicken, wrapping in caul fat with shrimp, ham, and mushrooms, then steaming in lotus leaves. The tender meat combines lotus fragrance with rich caul fat and layered umami. Shanghai Yan Du Xian features slow-cooked pork and bamboo in savory broth, with bai ye knots retaining tofu aroma. Red-braised ribs showcase masterful braising with balanced sauce and melt-in-mouth texture. The lamb chops fall short of other traditional dishes.…查看更多

這家咖喱麵店最特別的，是從馬來西亞開過來，香港餐飲業界的過江龍並不是太罕見，但是從馬來西亞開過來，真的比較特別。餐廳名字的”緊張”，不是吃完會令你很緊張，而是餐廳發源地馬來西亞增江的音譯，裝修就是八九十年代香港酒樓和排檔的結合，很有老香港的情調。這裏的基本就是咖喱麵底，來自馬來西亞空運過來的湯頭，和一般的喇沙不同的是椰汁味不是太過突出，強調的是微微的辣勁，還有大量的香料香味。這裏的麵底是摻摻，也就是米粉和油麵的結合，兩者煮起來也是偏爽的口感，合我口味。平均百多元一碗麵，比日本拉麵還要貴，但配料相當充足，一大隻雞髀，再配上魚蛋，豆腐卜，還有花膠又或者是軟殼蟹，看起來相當有霸氣，吃起來花膠和鳳爪的吸汁與及軟腍，也是令人可喜。至於雞髀肉不會一夾即散，保持原有的質感。軟殼蟹原隻炸起相當。有霸氣，吃起來也是酥香而沒有有油膱味。整體咖喱麵的水準也是令人滿意，而且在香港亦是數一數二。咖啡來自附近的Colour，這種小店互相的聯乘同樣發揮香港小市民守望相助的性格。小食的蝦醬雞翼，同樣炸得相當不錯，皮脆不會太厚，蝦醬的味道也算濃烈，但比較可惜的是未能滲入雞肉之中，這個可以有少少改善，但總括而言，作為過江龍來說相當有誠意。This curry noodle shop from Malaysia stands out as an unusual cross-border venture in Hong Kong. “Gan Jeong” refers to Zengjiang, Malaysia, its origin. The décor evokes 1980s-90s Hong Kong nostalgia. Their signature curry features air-shipped Malaysian broth—less coconut-forward than laksa, emphasizing subtle spice and heat. Mixed noodles (rice and oil noodles) provide pleasant texture. At over HK$100 per bowl, it rivals Japanese ramen prices, but portions are generous: whole chicken leg, fish balls, tofu puffs, fish maw, or soft-shell crab. Quality is impressive, with fish maw and chicken maintaining excellent texture. The crispy shrimp paste wings complement the experience perfectly.…查看更多

合和中心的旋轉餐廳，有着的是長久的歷史，以及不斷的轉手經驗， 20多年前我吃的是西餐，然後曾經轉過做Fine Dining，在這些年由普京酒店下的自助山接手，有着大集團的支援，這餐廳總算穩定下來，不說裝修和食物，旋轉餐廳的轉動也沒有以前的順暢，真的會轉得有點頭暈。食物方面，價錢其實和澳門差不多，但選擇相對少了一點，這裏的強項我相信是冷盤，特別是海鮮的選擇，令你有龍蝦和麵包蟹的自由，如果純粹以抵食來說，但是吃這兩項很快就回本，海鮮的味道和乾淨已算不錯，特別是爆膏的表現。相比起來熱盤水準有所不足，特別是煎炸類的相對比較馬虎，至於肉扒類的是最大路的Sunday Roast，略嫌脂部不夠香。最後如果以自助山來說，最想吃上葡京那裏的早餐，相傳相當高質。The revolving restaurant at Hopewell Centre has a long history with multiple ownership changes. Twenty years ago it served Western cuisine, then fine dining, now operated by Regal Hotels‘ buffet division with corporate backing. The rotation is less smooth, causing slight dizziness. Pricing matches Macau but with fewer choices. Its strength is cold dishes, especially seafood - unlimited lobster and crab offer excellent value with fresh, roe-rich specimens. Hot dishes, particularly fried items and Sunday roasts, disappoint with insufficient fat flavor.…查看更多

三小漁的川菜在觀塘來說也算是正宗，特別是麻辣的調控也做得不錯，它之前在中環開分店還以為能夠守住，但結果還是結業收場，果然這是一個艱難的季節，堅守在觀塘這個所謂的商貿區，繼續做好自己，也許是在這項東之下生存的方法。它的黑磚豆腐依然是這裏必點的前菜，豆腐嫩滑，蓋皮炸得香脆，豆香也ok，其實外表看起來有點令人卻步，但吃下去其實就是高質素的炸豆腐，沒有什麼奇怪的味道。另外水魚魚用上古代鼎泰豐狀容器承載，更為矜貴，味道麻香夠，辣勁相對柔和，魚肉沒有泥味，所以味道調配得可以顯示出其鮮味，容易入口。沙薑蔥油雞是特價套餐裏面提供的，但並沒有揸流攤，至少份量真的有半隻，沙薑味帶微微辣香，就算雞肉本身不是新鮮雞，也能做出相當不錯的配搭。唯一試炸蠔腩比較乾身，口感有點柴口，這點要努力一點，但作為比較獨特的存在，還是希望他能夠堅守下去。San Xiao Yu’s Sichuan cuisine remains authentic in Kwun Tong, with well-balanced málá spicing. After their Central branch closed, surviving in this commercial district proves challenging. The black brick tofu—crispy exterior, silky interior—remains essential despite its intimidating appearance. Water-boiled fish arrives in ornate vessels, delivering fragrant numbing spice with tender, mud-free fish. Sand ginger scallion oil chicken offers generous portions with subtle heat. Only the fried oyster belly slightly disappoints with dry texture, though this unique establishment deserves continued support.…查看更多

打着珍姐人馬開設的豪牛火鍋店，在灣仔開業不久已經成為當地的火鍋 aka 打邊爐名店。裝修比珍姐的光鮮，有很多代表香港的霓虹燈擺設，最重要的當然是瘋狂在餐廳播地道的廣東流行曲，侍應服務細心，對食材也相當認識，少了珍姐同事的粗獷，和打邊爐這三個字形成一個反差萌。最基本的沙嗲湯底，花生味相當濃，鹹香味也夠配搭本地牛頸脊及封門樓等組成的拼盤，當然是簡單直接的配搭，牛肉質素真的不錯，從色澤及雪花分布已經看到。最驚喜的是牛胸爽，比一般的大塊得多，而且切成河粉狀，視覺效果100分。This new hotpot restaurant by the famous “Big JJ” team has quickly become a Wan Chai favorite. With neon-lit décor, nonstop classic Cantopop, and attentive staff, it adds flair to the hotpot scene. The satay broth is peanut-rich and pairs perfectly with beef platters like neck and fei ji. The standout is the giant sliced brisket, cut into rice-noodle-like strips, delivering both taste and striking presentation.…查看更多

以「珍惜」為題，清真牛肉館承載著一代又一代食客的記憶。入口爆汁的牛肉餅，濃郁肉香瞬間充盈口腔；再嚐羊腩，外層微酥，油脂分布細膩而不覺膩滯，帶來獨有的肥美滿足；至於咖喱牛腩飯，香料與牛腩的交融更是經典，香氣撲鼻，滋味厚實，而白飯則完美吸收醬汁精華。二十多年來，這些味道始終未曾改變，即使分店與兄妹店馬家莊已相繼結業，留下的卻是一脈相承的真味血脈。這樣的堅守在時代流轉中格外可貴，它提醒著我們，很多時候平凡的一餐，正是最值得珍惜的情感連結。珍惜，不只是對味道的留戀，更是對一段歲月與傳承的敬意。Islamic Beef Restaurant embodies decades of culinary memory. The juicy beef patty bursts with flavor, the lamb brisket offers crisp edges with satisfying richness, while the curry beef brisket rice fills the air with spice and warmth. For over 20 years, these cherished tastes have remained unchanged. Even after the closure of its branches and the sibling shop Ma Ka Zhuang, what endures is a living bloodline of flavor—something to treasure deeply, as it carries both heritage and time.…查看更多

想不到只是幾年時間，這間韓國麵店已經成為香港其中一間最多分店的韓國菜餐廳，主要集中在港島區和尖沙咀，這些地方的消費能力更高，也是能夠支撐餐廳營運的方法，投入的成本更高，經營的餐廳集團也是韓國菜為主，例如是以韓式居酒屋作為主軸的Antidote，在駕馭上相對容易。韓國的刀削麵吃起來比中國的版本口感更為煙靭，也更粗身，配搭的是排骨湯，吃起來也相當舒服，外表看起來很紅，但是一點也不辣。餃子也是相當有趣，除了很大之外外皮也很厚，吃起來似吃包子，作為人均不用$100的選擇，飽肚功能做足，也有韓式傳統家庭風味，味道還可以啦。In just a few short years, this Korean noodle shop has grown into one of the Korean restaurant chains with the most branches in Hong Kong, mainly concentrated in Hong Kong Island and Tsim Sha Tsui. These areas have stronger spending power, which supports the restaurant’s operations despite higher costs. The parent group focuses primarily on Korean cuisine, such as Antidote, which runs on a Korean izakaya concept—relatively easy to manage. The Korean-style hand-cut noodles are chewier and thicker than the Chinese version, served in a comforting pork rib soup that looks fiery red but is not spicy at all. The dumplings are also quite interesting—very large with thick skins that resemble buns. At under HK$100 per person, the meal is filling, carries a sense of traditional Korean home cooking, and tastes decent overall.…查看更多

我真的覺得這裏的漢堡是全九龍，甚至是全香港最好吃的，名字上沒有任何漢堡，也從裝潢上看不出他是漢堡包店，但是它的漢堡包就是被它其他的麵食及主食更出色，儘管其他的已經做得很好。之前吃的是比較傳統的口味，今次吃的是他的煙燻肉漢堡。煙燻牛腩肉嫩滑得可以，煙熏味和BBQ醬的甘甜結合得相當好，而且不是專門的煙熏爐，但是依然吃到濃烈的木香，酸菜以及洋蔥的結合，還有自家製的軟熟，帶有牛油香味的軟包，老實說每次來到不需要說太多，吃吧！不是什麼旅客會去來的區，但是值得為它來，畢竟也在地鐵站附近。I truly believe this place serves the best burgers in Kowloon, if not all of Hong Kong. The name doesn’t suggest it’s a burger spot, nor does the décor, yet its burgers outshine even the already excellent noodles and mains. I used to try their more traditional flavors, but this time I had the smoked meat burger. The smoked brisket was incredibly tender, infused with a deep smokiness that balanced beautifully with the sweet tang of BBQ sauce. Even without a dedicated smoker, the wood-fired aroma came through strongly. The sauerkraut and onions added brightness, while the soft, buttery house-made bun tied everything together. Honestly, every visit needs no words—just eat. It’s not an area that tourists often go to, but being close to the MTR makes it truly worth the trip.…查看更多

Quiero Mas的西班牙語是我要更多，在Fofo by el Willy的原址，不禁令我將兩間餐廳互相比較，雖然說前者是地中海菜餐廳，但是菜單的核心還是西班牙菜，比起後者雖然看起來多元化一點，但其實兩者分別不大，再加上菜單也是由Fofo by el Willy的主理人Chef Alex Fargas設計，而他現在在西環的La Pamola，結論就是其實這三家餐廳，吃起來也很有一物相通之處，西班牙菜在香港的西餐不算罕見，當中他也算是香港西班牙菜的一位旗手。西班牙菜的主軸是烤乳豬和海鮮Paella，這裏也做得相當不錯，特別是前者的外皮酥脆，大少少油香，乳豬肉則緊致地拼合在一起，就像吃農夫撻一樣的口感，沒有骨吃起來更方便。後者的飯食吃起來比一般的更爽，汁醬更濃，海鮮份量，還算可以，八爪魚的爽和海蝦的焦香吃起來很不錯。Tapas除了麵包類之外，也多了一些如ceviche般的菜式，就像我吃的帶子版本，酸度相比起來柔和，反而這個調合到香港人的好味。“Quiero Mas” means “I want more” in Spanish. Located at Fofo by el Willy’s former site, this Mediterranean restaurant features Spanish-focused cuisine designed by Chef Alex Fargas, now at La Pamola. The roasted suckling pig delivers crispy skin and tender, boneless meat with farmer’s tart-like texture. The seafood paella impresses with superior rice texture, rich sauce, and excellent octopus and prawns. Tapas offerings include ceviche-style scallops with milder acidity perfectly suited to Hong Kong palates, representing quality Spanish cuisine locally.…查看更多

很多人，包括我也認為甬府和新榮記，也是貴價寧波菜的兄弟餐廳，但兩者實際上各有不同的菜系根源與風格取向。甬府由翁擁軍於2011年在上海創立，專攻正宗寧波菜，2019年進駐香港並獲米芝蓮一星。總廚劉震堅持每日空運寧波食材，以傳統工藝結合創新手法，呈現精緻細膩的甬幫風味。新榮記則有更曲折的發展歷程，張勇於1995年從浙江臨海的海鮮大排檔起家，最初主打溫州海鮮，後轉型為高端台州地方菜。2018年進軍香港同獲米芝蓮一星，其招牌如家燒魚、黃金脆帶魚等展現濃郁的台州風土氣息。風格上，甬府的取向更講究細緻演繹，將寧波傳統滋味以精緻擺盤與現代化手法呈現，讓料理帶點時尚格調；新榮記則強調選材大氣，以頂級海鮮和濃郁原味取勝，展現一種豪放而純粹的鄉土氣息。經濟不景氣，連大氣的甬府也要進軍午市菜式，人均消費約$500卻吃到多款招牌寧波菜，算是相當划算。冰鎮蝦蛄用的是東海蝦蛄，肉質結實有彈性，沒什麼腥味，蘸醬汁吃很鮮甜。馬蘭香乾是很家常的寧波菜，馬蘭頭燙過後拌香乾絲，清香爽口，調味不重但有層次。極鮮蟶蝗羮用料實在，蟶子的鮮味都熬進湯裡，喝起來很濃郁。春韭盒子做得不錯，皮薄餡多，韭菜很香，煎得外脆內軟。香酥雞翅釀芋泥比較特別，雞翅去骨後塞進芋泥，炸得酥脆，一口咬下去有甜有鹹，口感豐富。這幾道菜都保持了甬府的水準，雖然是午市價格，但用料和做工都沒有偷工減料，可以吃到正宗的寧波味道。滷肉大烤墨魚是典型的寧波海陸配搭，墨魚和五花肉一起燒，滷汁入味，墨魚彈牙豬肉軟爛，很下飯。油水馬鮫魚考驗師傅功力，馬鮫魚容易散，要控制好火候才能保持魚肉完整，這裡做得很嫩滑，魚味鮮甜。平菇雪菜炒雞片看似簡單其實不易，雞肉要炒得剛好，平菇要有咬勁，雪菜的酸味要調得恰當，三者配合得很好，有家常菜的溫馨感。整個午市套餐涵蓋了寧波菜的精髓，從海鮮到肉類到蔬菜都有，雖然分量不算大但勝在精緻。最重要是價錢合理，平時要吃甬府的菜起碼要千多元，現在五百元就能嚐到招牌菜，對於想試正宗寧波菜的人來說是個好機會。During the economic downturn, even upscale Yongfu has launched an affordable lunch menu at around $500 per person, offering authentic Ningbo specialties. Standout dishes include fresh ice-chilled mantis shrimp with sweet, firm meat, traditional malan with dried tofu showcasing delicate flavors, and rich razor clam soup. The innovative stuffed chicken wings with taro paste blend sweet and savory elements beautifully, while the braised cuttlefish with pork represents classic Ningbo sea-land combinations. The oil-poached mackerel demonstrates excellent technique, maintaining the fish’s tender texture. Even simple dishes like stir-fried chicken with mushrooms and preserved vegetables capture the essence of Ningbo home cooking. Despite budget pricing, ingredient quality and cooking standards remain high, making this an excellent opportunity to experience genuine Ningbo cuisine without the usual premium cost.…查看更多

和相識多年的朋友聚餐，地點常常說不太重要，最重要的是相處的京的帝京軒相比起獅房菜的Gimmick及西式粵菜表達，來得簡單直接，至少接受性會更高，也不會有畫虎不成卻像貓的兀突。例如是梅菜配上貴妃雞的配搭，簡單，雞肉嫩滑，再加上本身的鮮味和梅菜的甜味，結合起來舒服，而且雞肉也不會太韌。鮑汁炒飯的湯汁夠濃夠香，相對來黏度頗重，相對來說是燉飯多個炒飯，但吃起來不會太膩。當中有驚喜的是松子魚，雖然不是正統的滬菜餐廳，但做起來例如是起肉，炸起來的蝴蝶起飛，起骨的細緻，以及酸甜醬汁的濃薄，吃起來惹味之餘，附加的松子也夠香，技術上沒有可以批評的地方。當然和朋友相聚，氣氛最緊要啦。Dining with longtime friends, the venue often feels secondary; what matters most is the time and space shared. Compared to the gimmicky touches or Western-leaning Cantonese at Shi Fang Cai, Regal Palace feels simple, direct, and approachable. Pairing preserved mustard greens with tender poached chicken was balanced and pleasant, while the abalone sauce fried rice carried rich aroma and density, closer to risotto yet not heavy. The highlight was pine nut fish, delicately deboned, fried crisp, with tangy sauce and fragrant nuts.…查看更多

方榮記的沙嗲湯底，喜歡與否，也不能否認其質感的濃稠以及花生與沙嗲香味的結合，也是香港沒有其他地方可以吃到的。問題是因為太濃稠，在火鍋時候很容易煮過頭，然後整鍋湯底就被焦味破壞掉。午市的時候提供的沙嗲牛肉麵，就解決了這個問題，而且用上牛小排作為配料，一般的茶餐廳有誠意，火鍋配料質素，肉香不錯，用上大光麵口感爽中帶點韌性，比起出前一丁更純粹，份量也較多，或許你會說打邊爐加起來應該被單點要抵，但是處理湯底，還是交給專業的來。Fong Wing Kee’s satay soup base, whether liked or not, boasts a thick texture and unique peanut-satay flavor blend unavailable elsewhere in Hong Kong. However, its density makes it prone to overcooking in hotpot, ruining the pot with burnt taste. Lunchtime satay beef noodles solve this, using beef short ribs—sincere for a cha chaan teng—with quality ingredients, aromatic meat, chewy wide noodles purer than instant ones, and generous portions. While hotpot might seem cheaper, leave soup handling to pros.…查看更多

很喜歡這種細小的一角，看着師傅處理魚生和壽司飯，比起一般的鮨店更緊密，甚至有一種立食店的氛圍，當然客觀現實就是貴處的九龍城樓宇有一定的年紀，店舖空間和安排沒有現在的全面，租金相對較平，也是客觀而又有點可憐的意味。這裏基本上就有一個壽司師傅處理，店舖面積雖小但魚生選擇相當豐富，壽司飯以白醋作為主軸的處理，也是香港人的一貫口味。需要清拆的是三文魚和油甘魚的新鮮和肥美，但是最昂貴的海膽則還是有一點餲味，價錢不算太過便宜，但在九龍城相對正宗的壽司店選擇不多，也算是選擇上的矛盾。I enjoy this small corner, watching the chef handle sashimi and sushi rice up close, creating an intimacy beyond typical sushi shops, almost like a standing bar. The old Kowloon City buildings mean limited space but lower rent, giving the place a modest charm. With one chef, the shop is small yet offers a wide sashimi selection. Salmon and yellowtail shine in freshness, though the pricy uni feels less impressive. Choices here are few, making this humble spot both modest and appealing.…查看更多