新榮記

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Michelin-Starred 新榮記 known for its delicious Taizhou cuisine🌟 Each dish was well-prepared, and the flavors were spot on.My favourite was the 冰醉六月黃, the crab was flavorful, perfectly marinated in yellow wine. Another dish 鯧魚焗飯 was a showstopper. The pomfret was flaky and flavorful, and the rice soaked up all the delicious juices. It was hearty and satisfying, perfect for sharing.

I have been a loyal supporter of XRJ since it opened its HK outpost. Tried the Beijing XRJ last year and found it not as impressive as the one in HK. So very excited to be back, particularly when it was dinner organised by the Professional Food Critic. The evening was off to a great start with a string of delectable appetisers. Particularly memorable ones for me were the drunken mantis shrimps and my all-time favourite deep fried cutlassfish. Both of which were incredibly fresh and flavourful.

第一次食新榮記，聽講好難book，今次係有朋友邀請先食到。果然真係有驚喜，完全值得米芝蓮一星每道菜都好食，而且出面冇乜點食過，幾有新意，食中菜食到悶的話，絕對要試吓新榮記，係食海鮮為主。成個menu第一次食的話都會覺得幾新鮮，個人十分滿意。環境同服務都好好。食完一次我已經好想再返去食第二次😂必食菜式推介：冰醉六月黃酒味好香、每一啖都好正又甜，但唔會太漏👍🏼魚子醬腐皮黃魚春卷好酥脆，肉質實淨，食落唔會太油膩。蟹粉花膠扒最晚最正，花膠係炸左然後淋蟹粉。要即刻食！花膠好淋，外脆肉軟。沙蒜豆麵食到後面，味道比較濃，都有驚喜👍🏼佢地嘅名菜之一，好多人推介。紅糖糍粑好好食，又係有少少脆。個人覺得佢比冰粉好食，冰粉太甜。

朋友吹捧 全香港最好食嘅北京填鴨 想著一試無妨 訂枱訂咗一個半月 前三日收到電話 確認訂枱 我要求 預訂 北京填鴨 佢竟然話被人訂曬！ 幾經 投訴 終於 留咗一隻畀我 試咗個個推介嘅 黃金 牙帶魚 椒香鮑魚 刀板香鹽滷 青瓜海蜇頭 韭菜豆腐粒 倉魚焗飯 只有 沙蒜豆麵比較特別 最失望就是北京填鴨 雖然 新鮮出爐皮脆 但係 淡而無味 非常失望 環境方便 由於我們坐角落一張枱 感覺非常悶熱 叫咗兩杯鮮榨雪梨汁也是淡而無味 服務員招呼一般正常總括一句名氣太大食物水準一般 價格偏高

A同事升職請食飯，終於等到變返4人一枱。B同事提議食呢間，佢食過好好食之餘，仲有機會見到明星架🤣Happy Friday 準時收工仆去食餐豪既。一去到門口會上一條樓梯。側邊櫃放咗啲鮑參翅肚做裝飾，去到大廳，有啲昏暗。放滿左字畫古董，有啲似喺藝術館到食飯。即刻個人都書卷左。一座低會比條熱毛巾你抹手，上餐前小食。有由潮州黎既蜜柑，同手工花生酥。食咩就由食過呢間餐廳既B同事發辦。先黎個蜜汁紅薯🍠好彩早黎，如果唔係都無得食。要訂架🤭蕃薯好橙色，蜜味重同甜👍店員推介呢個椒香鮑魚，食得出新鮮鮑魚味，唔un，爽口，但椒粒有啲辣，但好惹味，o係甘食！B同事推介既黃金脆帶魚。好鬆脆，乾身唔油膩。食落好鬆軟，但筷子唔會一夾就散。好好味！店員另一推介秘製燻鯧魚。同上面碟魚一樣有脆既口感。但有啲煙熏味。仲多左個甜甜地既汁。要預先訂定既片皮鴨！由師傅親自操刀！先切最肥美屁股部份(左下角圖)。得幾片乍，比我地品嚐！油脂感滿滿！但又脆口。好邪惡吖！但我略嫌塊餅皮有啲厚！佢伴碟既薄荷葉原來食得，仲可以解油膩感！一般出面都會比蜜瓜條做配料夾係入面一齊食，但今次呢個係山楂條。夾落去食又幾配。個鴨殼我哋加左錢做椒鹽。送酒一