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6-min walk from Exit A3, Wan Chai MTR Station
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Throwback visit during Kiu’s Kitchen soft opening in early October. Helmed by Hop Sze former Sous-Chef Wah Gor and his wife Gill Jeh, loyal patrons of Hop Sze can once again enjoy their all-time favourites. Signature 玫瑰露火焗蝦 to start. The aged rose liquor was incredibly aromatic. Prawns were done just right. Would have been better had the texture of the prawns been bouncier. 韮菜小炒皇碧綠𧎚皮餃 was a wow for me. Dumpling wrappings were deep fried to perfection and the flavour profile of the fillings was intriguing. A dish that I would highly recommend ordering. 雞湯花雕蒸馬友 Threadfin was fat and tender, swimming in a pool of luscious concoction of shaoxing wine and chicken butter.極品茶皇雞百花炸釀蝦多士 Too thick for my liking 花雕雞油蒸肉蟹伴水晶粉 薑葱焗龍蝦煎腸粉 Loved this. Lobster was done just right. Cheung fun was wok Hei packed. 焗少爺豬扒飯Overall skilful execution beautiful presentation from start to finish that exceeded my expectations and previous visits to Wah Gor’s training grounds.
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新店位於灣仔，聽說是用「合時小廚」部份班底（除咗總廚權哥）。之前沒機會試合時小廚，網上廣告又話訂位要一個月前，於是跟著推廣去試吓。二人枱在週日當天數小時前訂己有位。午市茶位 $12桂花蓮藕餅（四件$160）蓮藕餅味道調教適宜，豬肉柔潤是源自混入的鯪魚肉。蓮藕粒增加口感，配上喼汁好味。材料一般但收$160，性價比很低。百花釀蝦多士（每件$68）蝦肉原隻釀在多士上….. 麵包糠薄薄一片的裹在外。不是「百花釀」嗎？我哋預咗係蝦膠加蝦肉加多士的多重口感，食落啲蝦好似在食蝦餃噤，很無奈！醬汁亦只是熟悉的泰式甜辣醬，不是什麼秘製的。每件$68…. 價錢泊住米芝連食府。沙嗲芥蘭炒牛肉 $138牛肉入口即感到柔軟度是經過「處理」的，肉質既不鮮也不嫰。 芥蘭新鮮是基本的。沙嗲味不濃，只有後勁的辣，整個菜式欠沙嗲風味。馳名生炒糯米飯 $185糯米飯上桌時還有水氣，未夠乾身。飯並非軟糯黏口，而是有少少粒粒分明。鴛鴦腸、臘肉和冬菇刻意切成細粒，同米飯混為一體，令口感豐富。據悉餐廳是用「先蒸後炒」的省功夫方法，非由生米炒到熟的「生炒」，可能就是水氣未除的主因。最失望是連傳統在糯米飯上放的花生也欠奉。奉送甜品南瓜芋頭西米露欣賞甜品不會太甜。留意女洗手間只有一格，更要與員工共用。可能推廣做得好，菜式水準同預期出現落差，連菜名與實際烹調手法亦不一致，價錢更是偏貴！試過就算。
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訂咗位，但最終去唔到，當日下午已通知店舖取消，並且向店舖道歉，因為臨急臨忙取消訂位。但店舖的回覆： 1) 你係應該早啲通知我哋！你今日先通知我哋張枱冇人要2) 所以喺日本人係唔肯俾香港人訂枱，就係因為成日到時先通知取消「做香港人就要硬食？」
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當從朋友口中得知以前合時小廚嬌姐同丈夫出來自己搞餐廳並已經soft opening，所以係11月初已經第一時間打電話預約，幸好都book到，不過當時D booking已經好full。晚飯用餐時間分6pm 及8pm，我們揀8pm，因為可以直接食到11pm打洋。黎到等兩三分鐘已經可以入座，餐廳環境幾舒服，桌數量唔多，獨立得一間( 供14-20 餘人 , 最低消費如果我冇記錯好似萬二定萬三 )。服務員招呼好好，每一個位都好細心，我地叫左魚子醬鴨舌凍、翡翠蝦皮餃、香煎蓮藕餅、千島煙肉餅、薑蔥焗肉蟹煎腸粉、剁椒蒸馬友、生炒糯米飯、懷舊菠蘿咕嚕肉、腐乳椒絲通菜。每一味都做得恰到好處，我特別鍾意生炒糯米飯，因為出面菜館很多都炒得唔夠乾身。個蓮藕餅同千島煙肉餅非常Q 彃。咕嚕肉我覺得係去中菜館必叫，因為等同奶茶，做得好唔好, 可以睇得出廚房有冇heart同功架。我地自備左三支酒，不過都冇收我地開瓶費，嬌姐話除非自帶好多支先會勻量收返一二百蚊，淨係呢樣野已經贏晒。我地食薑蔥焗肉蟹煎腸粉都預備埋膠手套畀我地，好細心! 總結成餐飯食得好開心，一定會再黎! ( 如果book到位的話) 我地五人, 人均消費$613。
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