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9-min walk from Exit B, Kowloon Bay MTR Station
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Introduction
雍雅海鮮酒家為明星海鮮酒店集團旗下酒家，承辦各喜慶飲宴，有各式全包宴俱客人選擇。
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Opening Hours
Mon - Sun
07:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
從未試過o係openrise出食評,但今次真係唔寫唔得...最近想食片皮鴨,見雍雅有promotion,$38一隻~咪同屋企人去試下囉!點知...隻鴨推出黎大家都好興奮,因為size都ok!不過唔係由師父片,而係樓面呀姐片...見佢好似唔多熟手咁..都算啦~諗住叫佢成隻脾切出黎,點知阿姐話未熟..=o=咁算啦,由得佢片...片出黎勁大塊,又厚肉...平時食d片皮鴨應該只係連住少少肉...最大問題係,d肉根本唔熟...仲見到紅紅地...問下職員,佢地話係咁ge,岩岩熟..但食落...腥腥地架咼....另外...D皮...好薄,但點解得半塊...d鴨又大舊...包唔到..=.=配料...平時食片皮鴨...有醬,有蔥,有青瓜絲,西芹絲但呢度...得醬同蔥..@@總之,寧願佢收返貴d,做返好d好過...另外仲有叫左兩個小菜,味道都ok,只係個片皮鴨唔ok...
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平時好少一家人出街食晚飯，是日適逢父親大人的生日，就到附近的酒樓食餐飯、簡簡單單慶祝一下。這區飲茶、食飯，明星一向是首選(長輩比較傳統，只愛吃粵茶)，質素、價錢都有保證。不過今個月明星裝修，唯有轉移目標，到同一集團的雍雅。幾年前亦有光顧過雍雅的晚市，印象實屬一般，只記得價錢不便宜、份量亦少。今次再試，不敢抱太大期望，想不到有驚喜 早上先訂位免等位之苦，但八點去到入坐率只有五、六成。有別於其他大酒樓，晚市沒什麼酒席可選，反而有不少精選套餐，數十元有兩個菜似乎不錯，發板要了$89 - 豉汁蒸(魚倉)魚 加咕嚕雞肉；煩惱還要點什麼的時候，瞄到鄰桌的一味片皮鴨，賣相相當不錯前臂般長的的鴨，紅潤有光澤完隻送上，即席片皮鴨。要知現在多數酒樓都已經沒有這個「片皮」表演，實在令人失望，小時候最期侍上酒樓吃片皮鴨，為的就是觀賞倘大的一隻肥鴨被「凌遲」(好變態) 印象中，在明星吃片皮鴨差不多上百完，這裡竟然只賣$58，加$20還可選擇以蔥或茄子炆鴨肉，實在超值這樣下來就已四個菜，再加個什菌上湯菜苗應該足夠五個人吃。先來咕嚕雞肉很普通的一個家常菜，酸甜味道剛好。最怕有吃到的咕嚕汁酸得毑喉，失去了那酸酸甜甜的開胃感覺。幸好這裡的味道做得不錯，作位第一道非常適合。邊吃咕嚕雞，一邊在左顧右盼，期待片皮鴨的大駕光臨。終於給盼到喇!! 果然好肥美大隻，鮮紅的外皮看來油潤；待應手起刀落，三兩下手勢就把肥鴨脫光脫淨。包鴨的麵皮以大蒸籠上枱，開蓋還有煙、熱辣辣的；不知由何時開始，片皮鴨的麵皮都變成薄薄的那一種，雖然是這種的份量是比較輕巧，但還是比較懷念小時候的厚皮版，咬下去綿綿的…因為鴨皮切得很厚，伴上醬汁、青瓜及蔥段之後，要用麵皮完全的包起來有點困難，吃起來都有點狼狽。鴨肉充滿油香，皮層與肉之間有一層薄的肥膏，但鴨香稍遜；；香口的食物果然是小吃多滋味，多吃幾件之後就有點膩…每人分到差不多四件，食畢已半飽。幸好吃過油膩的鴨後，什菌上湯菜苗剛好送上，正好平衡一下。開初以為菜苗是豆苗，送上枱才知道是嫩菠菜，還好配上什菌味道不錯。鴨肉選了茄子炆，因為茄子份量好像比較多、比較化算 通常這些一鴨兩食，份量都不會太多，早預料鴨件會給「切頭切尾」，上桌時每人有三兩件已不錯。意想不到這道菜份量還不少，半飽的大家吃了一兩件就停手，炆鴨可以打包，要留肚吃沒有拍照的蒸魚。鴨件肉厚，炆得不算軟身；茄子較出色，吸收了鴨的油香很惹味。未有上鏡的豉汁蒸(魚倉)魚頗為大條，刴成蓉的豆椒鋪滿魚身，但香味不算濃郁，可能豆淑不夠靚；魚蒸得剛好，可惜魚身較霉未夠新鮮。埋單三百五左右，以食物份量、質素來算是相當算是合理價錢。鄰枱的火鍋看來也不錯，下次要來試下，再食片皮鴨
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假期同家人去尼到飲茶 雖則是明星集團 價錢要比貴少少 可不用等位食物質數 服務 卻同樣提升點了多款點心 全部都合格必叫之選~蒸排骨, 鳳抓,沙翁(好鬆化),叉燒飽,粉果(有四只),蝦米腸(有米香)
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The entrance of this restaurant is relatively dark and gives me a dirty feeling. Luckily, the dining room is bright with high ceiling, giving you a relaxed atmosphere.This restaurant is part of the Star Seafood Group, and we did expect they could give us something of the regular Maxim's restaurant could offer. We ordered:1. Stir-fried beef cubes with basil & bell peppers2. Fish head in Shunde (順德) style3. Braised shrimps with Yi Mien (Chinese egg noodle)4. Mud carp fish balls with chinese lettuce 5. Chinese cabbage & pig lung soup6. Stir-fried cuttlefish with huái shān (淮山）7. Mixed veggie in soup8. A dozen of Sou BaoThe best dish among the aforesaid list is the soup. There ain't much MSG and it's quite refreshing.The fish head we got was mainly bones, almost no mouth area was in the dish. The shrimps were not fresh after all. They deep fried the shrimps before braising but even with the step of deep-frying, the meat was not soft-crisp at all. There was no flavour in the noodle at all too. It seemed that the chef forgot to put in any salt.The fish balls were full of small bones. It's quite apparent that they didn't grind it into a fine enough paste. Thought they were full of bones, we did taste the fish flavour. For other dishes, they were of the average quality. P.S. the service was far from average, let alone good. The server put on a pissed off face for the whole night. She would not even say "Excuse me" when she replaced the plate for you, regardless you were eating.
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今天幫親友搬傢俱往牛頭角，午餐於牛頭角(雍雅海鮮酒家)，這間酒樓已很舊，服務只是一般，點心也可以。我們點用了下列食品。上湯焗海蝦伊麵：蝦很靚,可惜麵太淋。潮州粉果：蒸得好正，好好味。山竹牛肉球：香料味過重，食落牛肉口感幾好。香茜雞飽仔：飽小皮厚餡少，好味。薑蔥牛柏葉：咬落非常爽爽，十分好味。家鄉釀節瓜：味道ok，但肥肉過多。鮮竹腐皮卷：皮脆蝦爽，非常好味。冶味蒸鳳爪：醃制得好入味，好味。
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