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| Restaurant: | 集眾菜館 |
|---|---|
| Info: |
To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.
For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
Video
3-min walk from Exit D, Prince Edward MTR Station
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Telephone
84812583
Opening Hours
Today
17:00 - 02:00
Mon - Sun
17:00 - 02:00
Above information is for reference only. Please check details with the restaurant.
真係好掛住呢間小菜館嘅咕嚕肉。雖然要百幾蚊一碟，份量亦唔係超級大碟，不過真係食過返尋味。呢度係肉新鮮梅頭肉，加上薄薄一層炸粉，大廚掌握個時間掌握得非常好，先至可以做到外層微微脆口，而入面嘅梅頭肉就啱啱熟，咁先至可以做到外脆內軟嘅口感。另外佢個汁亦調教得好好，個甜酸度剛剛好，而佢嘅酸亦無乸喉嘅感覺。除咗咕嚕肉之外今次仲食咗鐵板白胡椒煎魚卜，呢個餸亦都係非常好食，個煎魚卜嘅質感好正，而且啲白胡椒嘅香味亦非常之出，無得頂。
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雖然綠底紅字嘅招牌非常顯眼，但餐廳本身並唔起眼，猶其太子大角咀一帶不乏小菜對餐廳並無過大期望。誰知道餐廳喺口耳相傳地成為一枱難求嘅人氣餐廳，更加係帶嚟意想不到嘅美味。餐廳價錢合理，味道出色，用料充足，食材多元化，唯有環境稍為狹窄，路過附近搵飯食都絕對值得一試。【集眾極品雞】 - $238（半隻）少有地會附上雞雜，雞肉本身多汁嫩滑，咸香味道十足，但個人口味認為略嫌過硬，但味道良好。【鎮店小炒王】 - $158小炒王用上韮菜，走油炸過嘅竽頭絲，菜莆，蝦乾，腰果一齊炒，炒得夠乾身，口感十足，調味恰當，乾爽唔油膩，蝦乾仲帶有淡淡咸鮮，香口惹味。【鐵板薑蔥炒蠔】 - $158選用鐵板而非砂窩令炒蠔食到最尾唔會油價，蠔身大隻且鮮味十足。半煎炸過嘅蠔更加唔掛汁，十分香口惹味。【金沙黃金鮮魷】 - $148中意食香口嘢嘅人去嚫食小菜必食之選，金沙香口炸漿薄身，魷魚爽口，口感香脆輕薄，每舊切得比較大所以食多兩舊會有少少油膩感。綜合推薦度：🌕🌕🌕🌕🌗
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今晚好開心，試到一間好好味嘅小菜館，雖然得兩個人叫唔到好多嘢食，但係叫咗兩個餸，兩個餸都做得好出色，攞滿分。其實兩個餸都係睇openrice見啲人推介所以叫嘅，果然無伏。第一個就係呢間小菜館嘅人氣小炒，拔絲菠蘿咕嚕肉，第一眼睇過價錢都真係覺得有啲貴，不過食咗之後就覺得物超所值，出面好難食得到啦呢種質素嘅咕嚕肉，外脆內軟嘅口感冇得彈。第二個餸係白胡椒煎魚卜，咁啱得咁橋又係外脆內軟，白胡椒好香，食嘅時候仲間中會咬到啲白胡椒粒令人覺得好興奮。
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朋友介紹呢間小菜館，仲話記住食佢個避風塘瀨尿蝦，今日終於去咗試咗，真係正，因為係D瀨尿蝦已經拆晒肉，食落去啖啖肉，好High。佢D乾蒜都真係爆得幾香，好有避風塘嗰種風味。佢呢度個雞煲翅真係抵食，好似係$108一盅，一人份量，都幾多翅，好足料，雞湯香濃。佢呢度有隻德國麥啤都幾好飲，易入口，唔會苦，麥味都幾香，唔知係唔係食咗咕嚕肉D菠蘿，覺得隻麥啤有D菠蘿香味。聽講呢度嘅咕嚕肉又係必點嘅，網上講係新鮮豬肉加新解菠蘿，叫咗試咗，真係必點，可能係食過最好食嘅咕嚕肉，外層粉漿落咗個甜酸汁之後仍然保持少少脆口，入面舊豬肉(估計係梅頭肉)又真係熟得黎Keep到軟綿綿嘅質地，真係幾好食。
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我真係非常欣賞呢間小炒店嘅白胡椒煎魚鰾，佢呢度嘅魚鰾半煎半焗嘅煮法令到魚標本身外脆內軟，講緊嘅外脆唔係好似椒鹽九肚魚炸到卜卜脆嗰種，而係煎到燶燶地，保留到魚標本身煙煙韌韌嘅口感之餘，亦因為嗰少少嘅燶燶地因而等你食嘅時候有嗰種輕微脆口嘅口感。魚標本身係有少少腥味嘅，不過就係佢用咗白胡椒做主要配料，所以就可以完美咁樣闢走咗啲腥味。呢個菜式係用鐵板上菜，保留到個溫度，同時亦可以減少魚腥味，另外芹菜蒜仔呢啲配料亦都因為佢用鐵板上嘅緣故所以份外香。另一樣呢度正嘅嘢就係呢隻德國麥啤，有小麥嘅香味但係又冇苦味，都幾易入口，其他地方好似比較少見啲。
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