留家廚房

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Once a #michelinstar restaurant back in 2011, Kin’s Kitchen remains a classic place for Cantonese cuisine with showcasing traditional Chinese dishes: 留家煙燻雞Their Signature Smoked Chicken - a pure enjoyment with super tender texture, well marinated skins with soya sauce, and a super aromatic smoked feature. Just yum! 太史戈渣Deep Fried custard with chicken broth - a very very traditional dish, nearly gone extinct! It’s a originally a Beijing street food, made with eggs and broth and elevated by 江太史, t

之前一直好想試呢間留家廚房, 可惜佢實在太遠啦Lunch得一個鐘嘅大食妹就一直都無得去好在朋友放假搵大食妹食晏, 一於叫佢早啲攞位加落定order, 咁時間就啱啱好啦大食妹見平日有午市套餐, 兩個人只要248, 而且包兩項點心同兩項小菜, 仲有老火湯、白飯同甜品, 好似好抵, 就嗌左呢個set啦<松露燒賣皇>松露燒賣皇比較細粒, 但口感彈牙幾香, 得兩粒食唔夠喉呀<蕃茄湯鮮竹卷>蕃茄湯鮮竹卷湯底偏甜, 但鮮竹卷好索汁, 又幾好食喎<魚香茄子>魚香茄子竟然去皮? 魚香茄子嘅靈魂就係煎得脆脆嘅茄子皮, 雖然味道唔錯, 但少失望<黑椒京蔥什菌炒牛肉>黑椒京蔥什菌炒牛肉黑椒味幾重, 好下飯牛肉都好軟嫩, 有啲鑊氣<老火湯>老火湯都幾足料, 冬天飲幾暖胃<甜品>甜品係紅豆沙, 味道比較淡, 料都唔多

又到左一年一度大事慶祝嘅家庭聚會嚟呢度嘅時候仲係四人限聚好彩book枱時有講，幫我哋安排咗兩張好近嘅枱千挑萬選揀左留家廚房上網睇以為係好舊式嘅茶樓咁但係上到去都幾光猛都幾多西裝人喺度食飯飲酒呢個係另加嘅京酥鴨主角話食嘅我哋見到呢隻鴨全部嘩嘩聲因為真係好大隻同埋我哋嗌左兩個四人餐隻鴨嚟嘅時候我哋已經食到一半，已經飽咗一大半另外仲嗌咗呢個太史戈渣睇咗食評話係推介，果然好好味好似食梗一粒雞湯咁🙈🙈不過其實功夫嘢 (google話我知)套餐包湯、冷盤、主菜、飯麵其實4個人真係唔使食一個四人餐八個人食咗兩個四人餐仲要加多隻鴨個個都食到投曬降仲包咗三四盒外賣確實價錢我唔知道，因為冇份點餐夾錢比例仲要人人唔同😅😅最緊要係大家食得開心主角們一路食一路讚☺️☺️

一向喜歡這店，食物出色外；老闆對美食的追求和毅力也很令人欣賞。每次來也是晚膳，今次就嚐嚐午市美點吧。懷舊蝦多士酥脆可口，蝦肉爽彈，加小許沙律醬，更覺惹味。家鄉鮮蝦粉果餡料豐富，皮薄餡靚，確不錯。叉燒腸皮薄剔透，叉燒不乾澀帶肉汁；收貨。蘿蔔糕煎得香脆，蘿蔔絲夾雜其中，一點也不粉雷雷，好吃！百花釀魚肚，前者彈牙鮮味、後者軟而不過腍、索滿了汁料；不錯吃。懷舊蝦多士 $36，家鄉鮮蝦粉果 $28叉燒腸粉 $38，蘿蔔糕 $28，百花釀魚肚 $48留家廚房地址: 灣仔軒尼詩道314-324號 W Square 5樓電話: 25710913

最近同屋企人嚟慶祝生日，估唔到原來依間餐廳咁好食！由於我哋想食到自己想食嘅餸，所以我哋五個人無叫套餐，而係散叫。一共叫咗七個餸。雖然地方有啲隔涉，唔近地鐵站，但嗰晚都好多客人，但店員都好好服務，唔會話好難先叫到佢哋落單或添茶。個涼拌醉鮑魚好重酒味，但鮑魚整得好夠林，用刀叉一切就食得。另外個雞好新鮮，好有雞味同埋肉質好滑。個五花腩唔會太肥，因為有好多時肥到油淋淋嗰種好難入口，但依個唔會，攞嚟送飯一流！之後到太史戈渣，我都真係未試過，原來咁好味，外脆內軟。最最最好味係個鳳凰焗魚腸，我都真係唔知佢點整，但入口即溶，好好味啊！價錢唔算平，都真係中上，但食完之後都會覺得佢係有原因收咁貴。我覺得同老人家食生日飯真係唔錯，但如果平日嚟嘅話就可能略嫌少貴喇。

Deep-fried Custard of Chicken BrothI was so excited to try this dish as I haven’t even though of broth being deep-fried. Prepared by supreme chicken broth, eggs and flour with high level skill, this is a dish nearly forgotten by most Chinese. The deep-fried mixture had a crispy texture outside and a soft & fine texture inside. The chicken broth was melted in mouth gently.Signature smoked chickenUnlike Western-style smoked chicken, Chinese style smoked chicken isn’t cooked by grill. It kept the j

二訪呢間良心中餐，今次一篇過介紹。第一次午市黎有啲菜式試唔到，趁娘親生日就預早留定餸，今次老闆仲喺度監場呢。呢度有唔少功夫多，所以市面上鮮有嘅菜式，例如太史戈渣，而且以私房菜黎講價錢算係幾實惠，同長輩慶祝可以考慮下。🍽留家叉燒叉燒即叫即燒，呢個部位嘅肉特別鬆化，燶邊加蜜汁無得輸，留意只有晚市供應。🍽慢煮牛肋肉腐乳芝士汁一款中西合璧嘅菜式，低溫慢煮24小時嘅嘅加拿大牛肋配廖媽記腐乳同藍芝士醬，牛肋肉入口即化，腐乳芝士汁重口味得黎又幾夾，配埋煮到淋又無渣嘅蘆筍非常好食，唯一要挑剔嘅係有一兩客膏嘅比例較多。🍽太史戈渣原材料只有雞蛋、粟米粉、上湯，但聽講控制火候好考功夫，食落似炸玉子豆腐，但個上湯雞蛋餡當然香滑得多，點砂糖食梗有風味。🍽留家煙燻雞呢度嘅招牌菜之一，用玫瑰花蕾、片糖同甘蔗煙燻而成，滷汁甜甜地，雞肉嫩滑入味，必點。🍽薑蔥廣島蠔雖然蠔仔當然比唔上海鮮檔嘅大蠔咁嫩滑，但做到邊脆多汁已經好難得，薑蔥爆香可蓋過腥味，唔錯。🍽鮮拆蟹肉菜茸羹用大大隻碟上好似飲西湯咁，但其實份量唔多，個湯都幾濃稠，蟹肉鮮甜，食到蔬菜嘅原味。🍽艇曬蝦醬蒸玻璃肉半肥瘦豬肉切薄片後落蝦醬蒸，我唔鍾意肥膏所以難以評價，

隔左一段長時間冇黎食，記得呢間餐館唔錯, 所以再次訂枱食飯尋晚7點黎到已經見到好多枱都坐晒客枱與枱之間都算密anyway, 我地總共叫左5個小菜 + 4個飯呀姐問我地想要邊隻米, 有日本, 泰國同越南, 最後我地要泰國既1) 金黃肉鬆炒涼瓜味道甘, 唔係平時怕怕果隻苦味, 估唔到加埋鹹蛋黃係咁夾連我平時唔多中意食涼瓜既都食多2舊, 哈哈2) 艇曬蝦醬蒸玻璃肉玻璃肉係指薄切既豬肉胸部, 用上半肥瘦部位肉係夠薄既, 肥瘦都適中可能係因為蝦醬, 稍為鹹左少少我覺得, 用黎送飯都可以接受3) 留家叉燒果然係其中一個招牌菜式, 即叫即燒真係好食好多肉味夠, 嫩滑唔會霉最正係唔肥膩, 啖啖肉又唔痴牙, 有濃邊4) 蒜炒菜心呢個都有啲驚喜, 因為個菜一上枱已經好香菜心炒得好爽，蒜片大粒唔辣，美中不足係有啲太油5) 蝦子百花釀豆腐黎到最後呢個豆腐, 豆腐香滑每磚上面都有大大舊蝦膠, 可能其他菜式較濃味, 呢個清淡既就岩岩好喇成餐飯大家都讚不絕口, 價錢可能俾一般餐館貴少少但間中食1次好西都值得既~~~

This restaurant is located in Wanchai, renowned for the focus on food quality, with the owner Mr. Lau being a food fanatic and always trying to find good food and recipe to share with his customers. We used to come here quite often as it is near my office, but after relocating to Kwun Tong early this year this is the first time I returned.The decor is quite modern, with some design elements like the circles of different sizes on the ceiling showing the artistic background of the owner himself. A

聽身邊嘅人講咗呢間中菜好耐，主要係食傳統考功夫嘅中菜。始終中菜都係多啲人先嗌得多啲試得多啲，今次就約埋另外三個朋友過嚟試。果然冇失望，絕對可以encore! 👯‍♀️👯‍♀️▫️涼拌醉鮑魚 - 鮑魚柔軟爽口，滲透著玫瑰香同酒香，夠晒入味☺️▫️太史戈渣 - 留家廚房出名嘅一道菜，玉子豆腐嘅質感，不過味道係鹹的。要知道真正嘅食材同煮法，當然要問google達人啦。其實佢係用金華火腿同老雞熬成上湯，將上湯混入雞蛋、生粉、加少少豬油，再加雞子蒸熟，蒸熟後揉爛煮成漿。然後冷藏凝固，切成菱形，沾上生粉再炸。就咁睇已經知步驟唔少，再諗下當中嘅過程例如混成嘅漿液要過篩隔渣、生粉炸漿嘅厚薄調節、火候嘅控制，太史戈渣絕對係一道考功夫嘅心機菜🙇🏻‍♀️▫️蝦子柚皮 - 另一道考功夫菜，自己一定煮唔到，當然要試吓。柚皮一啲苦澀味都無，炆得夠入味，上湯茨汁厚薄適中，蝦子帶出鮮味，食落甘甜👍🏻▫️留家义燒 - 半肥瘦嘅豬肉，肉質軟熟，邊位燒到有啲燶夠晒脆口，再加埋個醬汁，送飯一流👍🏻▫️留家煙燻雞 - 另一道招牌菜，雞肉嫩滑不油膩，好有煙燻香味，仲有少少雞汁，送飯又係一流👍🏻▫️鳳凰焗魚腸 - 魚腸粗身肥美，雞蛋係焗至全熟乾身，但

WFH咗八個月，今日返公司既目的就係要食同事既farewell lunch，係灣仔工作咗四年多，都未試過呢間。睇吓menu，原來都幾多選擇，有午市套餐、又可以散叫點心，見到有個四人餐包一款前菜、兩款點心、三款小菜、每位一客湯、一碗飯及甜品，都只係$518，其實都幾抵。前菜：頭抽炒粟米粒 - 特別、街外少見湯：木瓜雪耳湯 - 似屋企煲既湯點心：蝦餃、黑松露燒賣 - 正常既點心小菜：菠蘿咕嚕肉 - 咕嚕肉粉薄，每件剛剛一口，酸甜適中。蒜蓉炒菜心 - 唔係hea 野，堅有好多蒜粒，菜夠嫩。香椒肉碎炆冬瓜 - 好少咁樣食冬瓜，微辣，肉碎撈飯一流。甜品：紅豆沙 - 起沙又唔會太甜整體來講每樣都唔錯。

Booked this resturant for family birthday celebration. Make sure to order their smoke infuse chicken. Ordered a coupe of dish recommended by fellow Openrice members and did I not disappoint. The higibht for me is the black squid pork meat patty. The texture and favor is just at the right combination and raised it to the mext level. This is true cantonese cooking, bringing simple ingredients in the perfect harmony and push it to another dimension. Highly recommended for family and friends gatheri

這是年多前發生的事，我覺得應該說出來。我一行4人預約晚飯， 預留了3個餸菜，包括一隻鹽焗雞。其中一位是坐輸椅的朋友，很難得可以出來晚飯。一坐下我已告知侍應我預留了的餸菜，但沒有回覆。再點菜後其他菜式都差唔多吃完，我提一提侍應我預留的雞。點知一位似係高級一點的部長過嚟話吾見咗隻雞！佢只説”解釋吾到”就走左，沒有道歉，沒有打節，沒有送甜品。服務嚇人! 其實如果餐廳只招待熟客可以一早出聲，無謂令其他食客失望。

期待已久終於食到傳統失傳菜❤️正宗灌湯餃❤️濃湯係晒隻餃入面，唔係周圍都有得食同做得耐咁精彩❤️太史戈渣❤️金華火腿，老雞熬成上湯，混入雞蛋定型成糕狀之後炸成一嚿❤️留家煙燻雞❤️用玫瑰花同蔗糖煙燻， 入晒味, 雞皮又爽丫丫❤️雪山飛龍❤️睇個名唔知乜膠嚟， 其實係黃鱔炒飯，一上枱已經好有飯香，加埋黃鱔陳皮，炒到粒粒分明❤️豬潤燒賣❤️都係精彩， 勁潤味❤️芝麻卷❤️好戲在後頭， 皮軟糯黑芝麻又香， 直情好似成匙黑芝麻放入口咁💜留家廚房食到好嘅餐廳要一個post留念

今晚第一次叫㽞家廚房嘅外賣自取我哋兩個人叫咗二人套餐A（$168）兩個餸分別揀咗：㽞家煙燻雞（必食）子蘿牛肉🍍套餐跟飯同例湯今晚個湯係粟米羹，非常有誠意👍🏻另外散叫一個柚子蝦球（ $208有九折）7:00打去叫話7:30攞， 7:35去到時已經準備好，員工非常有禮貌另外外賣可以簽信用卡👍🏻之前試過堂食覺得好好味，而家疫情嚴峻，可以叫外賣吊下癮都唔錯，絕對會繼續幫襯💛外賣餐牌可以喺㽞家廚房網頁搵到