美利堅京菜 (Closed)

以前因為公司在美利堅附近，所以常常會走來吃個午飯。後來轉工後也有幾年無幫襯。因為最近有個朋友在不遠處開了舖頭，於是不定時都會一班朋友在此聚會吃飯。通常你打電話訂位，佢會安排上層比你坐，但上層空間高度很少所以比較嘈吵，少人的話最好坐下面。其實佢嘅北京填鴨我就覺得麻麻哋，但我就最鐘意食佢嘅燻素鵝，煙燻味極重的腐皮加爽口的蘿蔔絲冬菇絲，我可以成碟清晒都得。另外也喜歡鐵板宮保虾球，幾乎每枱鬼佬客都會叫這味，佢哋見到個汁倒落去鐵板‘炸炸‘聲成頭煙就好開心。小點如素餃，青瓜等，芝麻蝦餅，蔥爆羊肉都幾好。有段時間覺得佢愈做愈差，但最近食翻又覺得還不錯，所以會繼續幫襯的。

Always good food. We visit regularly. Quick service, tasty Chinese food and miserable staff who never seem to remember us but make the dining experience that bit better. Attentive but no smile.Fried rice is really nice - simple and large portions.The spicy pork with peppers is not spicy but tastes good.The Beijing duck is not the best however. Tastes fine but you never seem to see much of the meat, especially after the wait and the cost.The decor is pretty scratty, but that makes for a better di

服務比好多老店好.京燒羊,山東燒雞,扙絲香蕉好.松鼠魚無松子!!最吾得係個填鴨.皮吾脆,肉好dry n 鞋!好似反熱完再取出來一樣.但我見到有些枱隻鴨係好d的，吾排除賣完返熱貨先再去燒!

好多野係要親身食過先知好食定唔好好.......因為個個人口味唔同我就在上星期食完美利堅, 所以有咁架睇法1. 醉雞 ....... 甜甜的花雕酒....好食 2. 雞絲粉皮. 爽口麻漿香3. 蔥爆羊肉. 食到尾都係暖so good4. 北京填鴨. D皮好脆5. 芝麻蝦餅. 彈牙香口...... 要熱食呀 6. 火鴨湯..... 見仁見智7. 拔絲香蕉. 極品大家睇相希望感受到啦!!!

Its been 2 decades since I visited the joint last time. There used to have 2 more branches go by this name and were located in Wan Chai Road in the 70s.I went there at 2.30 pm on this afternoon and the service was way terrble. The middle age folks told us to sit by the door where hot air can enter from the entrance and torture us.Come on I asked him not to to this to me as it was already 2.30 pm and there were a lot of vacant tables and his excuse was far fetching... they wanted to turn off the

幾個女仔一起出外吃午飯，地點揀選了京菜@美利堅。叫了午市套餐，包括雲白肉粉皮，小菜可在指定菜式中選三款，一碟炒拉麵，送甜品。我們還加了蒸花素餃和高力豆沙加香蕉。雲白肉粉皮：幾好素鵝：煙燻味，冷盤，幾好食蔥爆羊肉，無試過燒童子雞：一般，皮薄。蒸花素餃：好吃炒拉麵：比較油膩高力豆沙加香蕉：好吃，即叫即製。熱辣辣！豆沙鍋餅：一般

今日遊完船河，係西貢出返黎，大家討論左好耐夜晚食咩野，唔知點解有人提議食中菜，咁其他人又無乜大意見，咁就決定左中菜啦。原本話出旺角食，搞下搞下又留返係港島區，後尾係有人提議黎呢度，咁大家又太累唔想諗，咁就黎左呢度啦。我地一行7人，入到去問佢有無位，佢話要大概個半鐘後交檯，原本唔係好想，但大家都實在好累，唔係好想諗野同繼續行，而個半鐘都應該食得切，所以就都入左去啦。一坐低就俾左幾碟前菜我地，我覺得酸青瓜好好味，又唔辣，又酸酸地又爽口，我食左好多舊呀! 跟住決定左食北京填鴨同埋鐵板京蔥牛肉，就叫左先啦，因為個北京填鴨佢話要等成一個鐘喎。跟住等左好耐終於都決定哂食咩啦。首先黎個鐵板京蔥牛肉，我覺得呢個算係幾個之中幾好味既，因為佢有好多蔥加埋係個鐵板上面燒，所以係好香口既，D牛肉好淋好易入口，而且都算入味，雖然話係用梳打粉令到佢變得咁淋咁軟，但講真我都覺得真係算可以接受既。之後就黎左個炒蟮糊，呢個係其中一個同學提議架，其實其他人都唔係好知係咩黎，但反正我覺得每道菜都總有人喜歡唔喜歡，所以最後都有照叫。出到黎都幾受好評呀，我都覺得幾好既，因為佢有好多蔥呀蒜呀芽菜呀等等，所以個味道係非常濃的，口感

Having been here so many times throughout the years, I can say their food has remained the same - while it cannot be considered "fine", it is generally quite authentic. Lunch party - this is my experience of their $1398 set that serves 12 people, including tea charge but not 10% service charge:Shantung chicken with jellyfish (山東雞) was the appetizer. Served with Chinese mustard, garnished with lots of parsley and onions. Chicken had a pleasant smokey flavor and was not too greasy.Roast Peking Duc

自從唔係"口靚"仔，都已經冇嚟食過，將近有成二十年。舊地重遊，發覺地方裝修同以前冇乜大分別，食品方面，因為人唔多關係，試唔晒所有以前鍾意食嘅嘢，記得嘅菜式有:塡鴨：依然皮脆，一啖咬落去，鴨皮脂肪嘅甘香湧晒出嚟，籠罩成個口腔。加埋葱、甜醬同餅皮，味道同以前一樣。松子魚：個人對酸酸甜甜嘅菜式唔係太喜歡，再加埋炸魚亦唔係心頭好，只係覺得麻麻燒春雞：講明唔係新鮮雞，雞肉唔算太乾，燒得都幾香，但要點埋個汁先好味拔絲香蕉：食京菜一定要試嚟甜品，好食其他一d餸菜如肉碎四季頭，差子燒餅水準一般，印象唔深。其實咁多年嚟，總覺得呢到嘅食品水準只係一般，今次食過亦覺一樣。不過講起係港島區要搵間傳統京菜館食塡鴨，自不然諗起美利堅，尤其是近年有埋松竹樓。

I owe this to the organizer of the meal. It's a shame that he couldn't come this time, despite his whole-hearted planning from the location to menu and everything. Only on this first participation of his organized meal (despite all big and small former dinners I failed to attend...my bad), that I realize that I enjoy matching the reviews and the people who spend some time in front of the computer writing them -- You'll learn a lot more when you share these experiences with them, and for a relati

四月中KC兄攪一局在美利堅，大家可以吃一吃京菜，試試闊別了十年的師傅的手勢，平時經過都是見很多外交國人光顧的，但是自己在香港那麼多年也未曾吃過，也當然報名來吃它一吃，所以也先多謝KC兄的安排。是夜莚開四圍，都有近半百的人參加，在吃飯前，也有食友從西安帶回來的手信，也在此說聲多謝，加上各食友的美酒，真的是美食佳酌的一夜，其中一支酒更是食友的母親在外國釀製後，帶回香港一起分享，是冰酒來的，配上甜品喝，一流，真的！沒有喝過如此有果香的冰酒，在此再度謝過。在開圍前也吃吃它的涼菜，有花生、涼青瓜及泡菜，花生是普通貨色，吃了兩粒也不吃了，以免佔了太多的胃納，而青瓜也爽口清涼的，不錯，但最深刻印象的是泡菜，此泡菜較韓式的乾身，但特別的地方是因為從未在中式酒家吃過如此有辣勁的泡菜，但尚和我的極限還有很遠的距離。今晚的菜式非常豐富，有四個前菜小吃、一個湯、一隻烤鴨、四個主菜及兩個點心，另加甜品。四個前菜小吃分別是韓國白肉、素鵝、醬牛展及山東手撕雞；湯是砂鍋雲吞雞；四個主菜分別是宮保蝦球、京燒羊排、和菜戴帽及豆腐皮春卷；而點心是煎鍋貼及蔥油餅；最後的甜品是拔絲蘋果及香蕉，聽起來已經是很豐富，很夠吃的了。四

當日我地一行10人諗住去老牌京菜美利堅食吓飯,順便一聚.因為知道佢d野大件頭,所以共叫咗8樣野食.1.煎鍋貼鍋貼既皮厚薄ok,一啖咬吓,亦有不少肉汁,唯不夠熱,如果熱辣辣的會更好.2.炸熳頭上菜不夠熱,簡直係一大敗筆,炸既野唔熱,試問又點會好食.再加上無練奶蘸,更加令人意興闌珊.雖則朋友說一些正宗京菜皆不附上練奶,但是慣咗呢種吃法既我,總係覺得不是味兒.3.賽旁蟹個晚最欣賞之菜式,香滑,口味清淡,比較適合女仕.4.茄汁蝦仁鍋巴蝦既數量雖多,但全無蝦味,相信係雪藏蝦居多,且加入大量鹼水將之弄至有不自然的爽口感.茄汁無茄味,彷似一灘紅色顏色水而已.鍋巴則ok.5.糖醋排骨自問成世女都未食過咁差既糖醋排骨.粉太厚係炸野既死罪,汁根本無一絲半縷糖醋味,又係死罪,至於d肉,sorry,我真係只係覺得食咗一舊野入口,完全無肉味,簡直死罪中既死罪.唔該個帥父自己試吓味先比人食,真係太過份啦!6.京蔥鐵板牛肉當個菜上個陣真係令你滿心歡喜,個鐵板"滋滋"聲,重有一陣陣香味,攪到人食指大動.點知食落口又另一回事.牛肉落得太多鬆肉粉或梳打粉,變得無哂肉味,肉汁都係無味,好失望.7.和菜帶帽一個名字美麗但實際

印象中連續兩年公司都響美利堅食團年飯，但由於同老細食飯，實未能隨心所欲地拎起部相機拍照，這次只好作文字介紹。四喜大拼盤：醉雞、海蜇皮、鹵牛肉、素鵝四道傳統京式小食先作開場，其中海蜇尚算爽口，素鵝亦用料十足，紅蘿蔔絲清甜美味發財好市：從少不好髮菜，也不愛蠔鼓，只簡單的夾了少許討個意頭而已，內附一些由蝦肉攬成的小丸子，較為合胃口窩塌豆苗炸春段：窩塌系的京式點心以窩塌豆腐最聞名，這次的豆苗味道一點也不賴，搭上大堆頭的炸春段，感覺滿足芙蓉三鮮：常被人誤會為賽螃蟹的芙蓉三鮮，蛋白炒得非常滑溜，質素不錯，另值得一值是此類菜式加醋食用後味道會更佳北京填鴨：重頭戲京式片皮鴨，鴨皮肥瘦適中，加上大蔥、甜醬，夾在薄薄的餅皮上，真的一大享受，這裡的質素是幾間京式菜館中算是在水準以上的，特別是皮做得出色，絕不會有乾如柴的情況出現沙鍋雲吞雞：同事們全被大大隻雞嚇呆了，絕對足料無欺場，加上金華火腿的上湯總是美味，唯雲吞則略嫌較散，不太合格宮保大蝦：這道菜以份量取勝，一圍十二人卻給了十四人的份量，我自己大大話話都食左四至五粒，味道略差點酸，蝦肉雖未算爽口，但整體口感尚算不俗花素蒸餃：當這席酒菜食得七七八八之際，花素

very authentic pekingnese food, which entails slight grease in certain dishes. but you can still go if you're watching your waistline - just order non-fried foods etc etc.my personal favorites over the years include -童子雞 which is always crisp on the skin, not hard nor burnt, and tender, flaking just slightly inside. 錦繡松子魚 sweet and sour sauce is not too runny nor thick. fish is to the bite - it melts once your teeth sinks into the skin! 荵爆牛 is so garlicky which appeals to me but can get slightl

11/9友請我和妹妹食生日飯,最後揀選了京菜老字號-美利堅,四個人點了七個餸,必食推介有鎮店之寶童子雞($50).雞經過炸後仍能豐鎖著肉汁,皮脆肉嫩,不蘸汁更美味.由於童子雞的出色,相較抵下山東手撕雞($108)也失色了.窩塌豆腐($42)內裏的豆腐幼滑,外層鬆軟,墊底的白菜吸收了豆腐的醬汁很惹味.蔥油餅($24)煎得香脆,內裏有極多蔥,愛喜吃蔥的朋友萬勿錯過.酸辣湯($63)飲時只有辣的感覺,沒有了酸味,原來為了配合不同人的口味.枱上己放上盛醋的樽,可以自行調教味道,很貼心.白菜肉絲炒麵和炒鱔糊比較失色,不作推介,最後一道甜品高麗豆沙($45),外面的皮很鬆軟,入面的豆沙幼滑又不太甜,必食.4個人只需用550元,便可吃頓豐富美味晚餐,誠心推介. 環境一般,幸好坐位尚算舒適.店內的待應叔叔很好人,服務也很貼心,值得表揚.