囍滿庭海鮮酒家 (已結業)

今天我和我家人同我的親戚去了山長水遠的天后去吃晚飯。初初以為這間酒樓不會比其他的酒樓有什麼大的分別。我們吃的東西應該​​和平時吃的差不多吧。 。 。 ？唉。 。 。為什麼要去那麼遠呢？ ？ ？好累啊！我下車的是後再望望周圍的環境。 m hai ah ma， 為什麼我們進了一個屋村？還要在一個山上？ ！不要理了， 肚子餓了。 auntie 說酒樓就在welcome 旁邊。進去了！誒？為什麼在屋村里的酒樓那麼乾淨的？第一個印象：不錯，應該不會差得去哪兒的：）（魚缸水很乾淨！） 哈哈哈。地方不算好大，但比起其他的酒樓，靜。然後進去了找我的舅父和其他親戚。原來他們在一個少少的房間打mazhong ＝＝“。 想像時間過得那麼快！我的表姐已經生了一個好可愛的小B！ ：） 還沒該名子：（我急不及待問了阿爸“為什麼選擇這間酒樓？” 他說”不要看小他！這晚餐值8000dollars” 我瞪大了我超細的眼睛。 “哈？ ” 呆了。 what？are you kidding me？？ 我轉頭，就看到我的舅父和酒樓的老闆在談話。 十個人吃八千？哇哇wahhhhh！！！好貴＝＝“第一碟菜： 湯： 雪耳豬展海底椰＋無花果＋八級大red dates！ 湯，層次分明。首先，有一陣很濃烈的豬展味，非常香。完全是味道，不是味精因為喝下的時候感覺非常請，而且鮮甜。有可能是海底椰的效果。然後喝到雞發出來的味道，反而另到豬的味沒那麼突出。是正氣的糖水。第二碟： soy sauce 蝦很很很喜歡吃蝦！見到蝦的shell很薄露出蝦鮮橙色的紋和雪白色的肉。 。 。好想一口吃了他！原來shell的部分也可以吃。不，我建議連shell吃。因為蝦的淡淡鮮味正好配合了點點在蝦shell的特別soy sauce。分量剛好很平均。第三碟： 鲍鱼这是我第一次吃鲍鱼的所以不知道怎样去形容。。。但是吃到鲍鱼很容易chew，its not like chewy but just chewable，and the juice just squeezes out without being too salty！正！第四蝶： 蝦沙拉卷又fluffy又脆，芒果剛好另到卷內非常豐富，加上蝦的軟而脆的感覺，而且沙拉漿好輕盈，又是一個完美的配搭。卷好像解釋了蝦應有的口感，脆脆的，但又軟軟的，而且輕輕的浪在口中。好回味！第五碟： 蝦帶子＋紫菜豆腐＋豆苗＋蟹粉＋蛋花好精彩的一碟。蝦和帶子弄成一個餅裝。有兩種不同的口感，好像在吃一個好大好大的蝦蛟。在加上少少的蟹粉有些鹹鹹的感覺，好creamy又有口感。在吃一口豆苗，脆脆的，很新鮮，清新，離開了蝦在吃一口軟軟的豆腐。上面貼了一層紫菜但不是紫菜，是fresh green coloured 的一層菠菜弄成紫菜的型娤。豆腐淡淡的和這紫菜配合的非常好。再一次強掉到濃而鮮，脆而軟的配合如此重要。Because its nearly 3am now, so im gonna hurry and type in english sorrythe next dish was a fish called "gua zi ban" its about 12+inches and very fat and huge, weighs pretty much, the skin was perfect, it was definitely freshly made as its fin was pointing up, and there was a generous amount of onion springs. The skin slipped through my mouth and melted in!!! the meat was fluffy like air but tasted soo fresh, the meat was definitely not over cooked, it was just right. i felt the collagen running through my veins >< i feel so beautiful now hahaha just joking. the fish seriously needed nothing to make it taste any better. In addition, it was amazing to see that the "loban" actually helped me to serve my food!!! >< he was there!! FYI: this "lo ban" used to work in lee gardens a long time ago but moved off to form his own restaurant in hung hom he's now moved to "tin hou" in "lai dak village" he loves bali food i think.... he has quite a relation with my uncle who works in a bali restaurant as "lo ban" as well. i dunno.... Next dish was curry beef belly + vegesawesommmmee, though im not a big fan of curry, i can tell that it was not oily at all, plus its the big boss's signature dish, of course its good. everything he makes is all about balance, the curry was well balanced, the potatoes were just great, they were not too hard or too soft, just right and amazingly they weren't hot at all but just flavourful and blasting with curry smell and flavours!, and one bite of the meat and then the potato... wow... amazing, but it was still too hot for me ;( apparantly he made the curry sauce himself! no wonder its good. the best thing is that there's no coconut. i hate coconut curry gosh seriously why do people need coconut in curry? tastes awful no offense. in the end we finished it all we also used the sauce to go with the rice delicious mann i wanna upload more photos open rice needs to upgrade soon. we had veges as our final dish, again it was awesome fresh veges just finished the day along with two traditional desserts, "chui ma fa" and "taro jin dui" taro fried balls. my sister loved them. and amazingly the fresh fruits they served were also in good quality and were ACTUALLY SWEET. now thats hard. hahaha. the taro seriously was just right as well, i think it was for free cuz the chef actually wanted us to try it even the big boss didn't know that there was this dish... lol. but the taro filling seriously oozed out of the warm squishy lightly or perfectly fried dumpling. it was chewy and creamy anddd spilling in to my mouth with mild sweet excitements in my mouth. the feeling was great esp in the winter~ i forgot my manners and used my hands hahaha and it didn't feel oily at all no guilt no guilt at all overall from what i ate from when i was born, (chinese cuisine) this was the best i ate, better than lee gardens, and prices are definitely cheaper. all the good things are in the bottom of the sea i guess~~~~ goodnight 繼續閱讀

突然個客話同我食飯，無訂位差啲無得食，今次坐房睇唔到無敵大海景，不過多左部電視。坐房最慘就係無人理，次次酙茶、落 order 都要走出房外搵侍應幫忙，唔多方便。近日師父啲味精越黎越重手，食完都幾頸渴 ~ 味精抗通賬？海蜇燻蹄，保持水準，燻蹄有趙口、有咸香，皮脆肉嫰。海蜇都滿意既，爽滑囉。最緊要係配個白醋黎食，唔係味道就好寡喇。四川口水雞，失手，好咸啊。完全唔辣，仲好油添，但點解今日啲醬料特別咸架，雞肉口感嫰滑，幾好，只不過太咸呢。避風塘三寶，仲諗住會用炸蒜蓉堆住三寶，原來係用天婦羅既做法炸，再用椒鹽兜兩兜。三寶有魚肉釀青椒、紅椒同茄子，炸醬薄薄一層好鬆化，不太油膩，好好味，尤其係茄子，切得夠薄，炸到熟透，軟棉棉，口感一流。炸明蝦角配沙律醬，又一次失手，好咸呀，今日好多味都出手太重。蝦肉鮮爽，炸得金黃香口，好味道，但太咸。都係較喜歡以前用粉絲卷住炸，賣相吸引又無咁油膩，好懷念。蟹籽燒賣，雖然無咩蟹籽味，但豬肉味香濃，蝦仁鮮甜爽口，只用少量肥豬肉，口感夠實淨，好味道。鮮蝦餃皇，皮薄餡靚夠通透，食落鮮蝦味濃又特出，口感爽甜美味，正。四寶雞札，魚肚、冬菇、雞柳、芋頭。又係芋頭呀？我唔食芋頭架，都唔知幾時啲雞札興起用芋頭，記得細細個時都唔係咁，大多用火腿、珍珠筍、冬菇、豬肚、淮山、蟹柳，不過點都好過有啲食肆搵豬皮扮魚肚啦，過份。講返囍滿庭既四寶雞札，其實最好係唔好拆開，一啖咬齊四種食材先最好食，不同既味道及口感，非常特別又多重層次，非常可口。雞柳雞味濃且口感嫰滑，魚肚軟棉棉，索晒啲精講，鮮甜美味，冬菇爽滑彈牙，腐皮爽滑又嚥靭，正呀。薑蔥牛百葉，再三失手，好咸呀。口感夠爽夠嫰，但實在太咸喇。魚湯浸鮮竹卷，味道最正常既一味，清清地既魚湯完全滲入卷中，不俗。無蠔皇鮮竹卷咁膩咁滯，曾係某酒家試過葡汁鮮竹卷，味道更勝一籌，超正。 繼續閱讀

每次來漁人碼頭,也是遷就在隔離上班的M小姐,就算行到崇潔街,一來一回也要十五到二十分鐘,對只有一小時中午飯時間的他,在漁人碼頭用膳,似是唯一選擇.是次午聚選址在商場內的"喜滿庭",沒記錯前身是"潮州公館",想起上一次來漁人碼頭用膳,就是潮州公館,已是三年前的事了.看此酒家在貴網的食評,差不多一面倒好評,這個中午除了M小姐,尚有Mrs K,其實,是有些伴手禮給大家,便相約一起茶聚.吃點心之前,點了煲例湯,陳慧琳都識得扮Cute同大家講:食飯就煲例湯.我捫吃點心,也要煲例湯.是日為西洋菜煲生魚湯,原個瓦煲上,煲得夠火喉,味道鮮甜清潤.燒腩仔如果是燒起不久的話,熱辣辣就很難會差,但此燒腩仔則不是在最佳狀態,食味當然差一截.煎蘿蔔糕頗佳,起碼吃下去吃出清甜蘿蔔絲,妄想一點,有余均益辣醬的話,一定加分.春卷有別吃慣的味道,包著的大多是菜絲,但沒有芋頭在內,感覺頗齋.蝦餃是水準之下,一夾外皮即漏水,質感很潺,大家見狀也搖頭.叉燒包份量不大,本身鬆軟,說是蠔皇叉燒包,蠔味並不突出.蒜茸蒸鮮魷做得入味,爽口彈牙的魷魚,充滿濃惹的蒜香.燒賣爽口,吃落還有肉汁流出.陳村粉蒸排骨,看外表也覺得油膩,排骨肉質鬆化,陳村粉則未夠入味,兩者有點同床異夢感.三個人的午餐,連加一茶芥剛好$300,平心而論物非所值,如果在黃埔肇順同樣三人行,也無須這個價錢.真不明白為何會惹來一面到笑臉?細看之下,原來當中大多好評,是出自非會員,和見習生之手.是什麼的一回事,大家也心知肚明,無須畫公仔畫到出腸吧. 繼續閱讀

在“openrice”上看到這家店居然全給笑臉，那怎麼我也要試試到底有多好啦！ 挑了星期五的中午來喝茶，剛到時人不算多，大概半滿而已。靠窗的一面可看到海景，不過全是大桌子，我們被安排在廳中間的四人桌。點心款式不少，我們很快劃好點心紙，都是些大眾化的食物。 先叫了八樣點心，它們很快就一一上桌了： 囍滿庭蝦餃：飽滿通透，夾起來皮也不破，蝦肉餡爽口，水準甚高！ 蟹籽燒賣皇：大小一致，包得很緊，外層的黃皮完好無缺，豬肉和蝦仁的比例恰好。 灌湯小籠包：名符其實，真正做到灌湯效果，不過端上來時其中一個已流出湯汁來，皮頗薄，只是頂上收口稍稍硬了些，肉汁鮮美，比普通小籠包還好吃。 金黃流沙包：當我把包一分為二時，里面金黃燦爛的汁是緩緩流動著的，入口甜絲絲的，卻又不過分，和馳名流沙包店“新星酒樓”一樣棒！要做到如此效果不容易，我吃過其他酒樓的，通常不會流沙，變成奶黃包般了。 瑤柱珍珠雞：迷你版的糯米雞，可內容一點也不迷你，糯米飯粒粒分明，雖然瑤柱不太吃得出，可咸蛋黃、肉絲、雞肉等樣樣不缺。 蜂巢炸芋角：外層炸得松脆而不油膩，內部的芋蓉粉滑，我連吃兩個。 蜜汁叉燒腸：每間酒樓都有供應這款腸粉，一般的做法只是塞些厚厚的叉燒，而這裡是把叉燒切得很薄，這樣吃起來方便多了，當然啦方便了客人卻麻煩了廚師！ 香煎蘿蔔糕：又是誠意之作，蘿蔔糕故名思義，糕里要有蘿蔔，可坊間已變成沒了蘿蔔的粉糕了，還好這次的是真材實料的！ 吃完以上所述，我意猶未盡，又再加了四籠點心，沒想到一點鐘下的單足足等了半小時才來，我差點想取消呢，原因是店里當時人滿為患，也許廚房忙不過來了，沒辦法，好吃的店當然生意也相當好啦！ 四寶滑雞扎：腐皮包得特緊，每樣材料都份量十足，味道清淡，不過挺飽肚的。 時菜牛肉球：相比之下，較普通些，混了些香菜的牛肉咬起來頗彈牙，沒啥特別了。 自制黑椒蒸鳳爪：現在的酒樓很少會自已做這道點心，因為只算個中點賣不了幾個錢，大部分都是買現成的，所以看得出“囍滿庭”是用心經營的，平常的鳳爪遇到辛辣的黑椒變得不尋常起來，比用黏乎乎的茄汁勾芡惹味多了。 懷舊雞飽仔：唯一我沒碰的點心，太飽了，所以讓老公和兒子吃掉了，他們反應不錯。 買單那刻，更加開心，因為一共吃了十二籠點心，只是二百多塊，這麼好吃又便宜的店一定要多些光顧了！ 繼續閱讀

區內海鮮晚飯首選,每次必點清蒸魚.師傅每每能做到'一點紅'的效果, 出品質量不下區內外任何一家,抵讚!時令冬瓜盅清甜自然, 無添加味道. 有很多客捧場, 提早預訂為妙.黑椒牛柳粒嫩口, 雀巢做形工整用心, 入口香脆而味道不嗆口, 食得出小菜師傅的心機, 現今之下已經是難得.其他小菜出品均迫近同區的海逸軒.奉送糖水甜點, 其中脆麻花為一絕. 平實的紅豆沙及綠豆沙均為高水準之作. 繼續閱讀