Video
3-min walk from Exit B2, Mong Kok MTR Station
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Telephone
27890198
Introduction
以港式粥品為主打，粥品新鮮綿滑，馳名中外，價錢亦大眾化。魚片及第粥及肉丸牛肉粥等都十分受人客歡迎。
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Opening Hours
Today
07:15 - 15:15
Mon
07:15 - 15:15
Tue
Closed
Wed - Sun
07:15 - 15:15
Above information is for reference only. Please check details with the restaurant.
天氣涼涼地，想食碗生滾粥，於是去咗旺角妹記。今天冇爆滿，不過都唔少人，特別係有好多都係遊客，乜嘢國籍都有。叫咗牛肉粥，肉丸粥和炸兩。牛肉粥和肉丸粥嘅粥底，應該係加咗皮蛋熬製，因為我仲食到細細粒嘅皮蛋，粥底確實很綿。牛肉粥牛肉份量很多，冇過份處理，質感和味道都很自然，好食。肉丸粥肉丸唔會太實，咬落幾鬆軟，但調味就稍為多咗啲。炸兩油炸鬼仲有少少脆口，腸粉夠滑，正常發揮。整體都是不錯的，網上好多人都讚魚腩粥好食，因為聽講佢會先煎香再煮，下次一於試吓先～～
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#生滾魚腩及第粥 #炸両腸粉 多年無來，原來味道已經不同了，炸両無乜特別，但是個粥出哂事，第一啖，我唔係食到鮮味，又唔係食到腥味，我係食緊米酒煮粥，濃濃的酒精和米酒的甜，嚇了我一跳，心諗我病未食錯野，魚腩本身唔腥，咁多酒去腥做乜，用薑或胡椒都夠啦，粥底米花又無以前咁多，食完重要口喝，味精不少吧，又一間伏的老店。PS可能為了迎合北方口味，不是大家熟悉的口味
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中午前嚟到，呢個場大部份嘅客都係幫襯妹記。見到不少遊客幫襯，仲食到一件不留🫢呢度落單要到收銀處落order同付款，姐姐就會將食物送到你枱面。由於廚房非常大油煙和市政大廈唔通風， 建議坐近風扇和遠離廚房🙂↕️生滾牛肉粥（加皮蛋）好大碗粥，內裏嘅材料都非常多，粥底十分細綿。食完唔覺得口渴！🤤👍🏻白灼豬什豬什清洗得好乾淨（食完冇肚痛），配上薑絲感覺清新。味道沒有內臟的餲味，份量多，抵佢賣呢個價錢🫶🏻鹹瘦肉腸粉腸粉算滑身，不過認為可以再薄啲，口感會更佳。至於鹹瘦肉，係切到細細粒，唔似出面食嘅腸粉一大舊肉，都算特別。呢個價錢食粥品真係唔平， 不過勝在水準唔錯，唯一要妥協就係環境因素。
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早闻妹记大名，开了几十年的粥铺。多年没来过旺角了，特意过来喝这碗粥。🪴环境：在花园街市政大楼的熟食中心里，同层有几家餐饮。环境老旧，墙上贴有很多纸媒采访报道。卫生还行，大风扇吹着，完全不热。🐟鱼腩牛肉粥：料足量足，很大一碗。鱼腩切块，几乎没有小刺，也就没有了鱼刺卡喉咙的风险，全是大刺，大人小孩儿都放心吃。腥味处理得很好，不知具体用的什么品种的鱼类，肉质虽不柴，但也不够细嫩，没有吃鱼肉的感觉，差些意思。牛肉品质惊艳，滑嫩，细嚼有奶香味。鱼粥底，粒粒开花，细腻绵滑，但酒味和鲜甜味过重，掩盖住了米香，吃完整个口腔和舌尖都弥漫着酒味，感觉怪怪的，不太舒服。说是粥王，完全过誉，神化了..广州海珠小港肉菜市场里的德记，生滚粥底完全不输这家。点了碗油条，金黄酥脆，配粥一绝，挺好吃。整体价位偏高，出品还可以，品价比不高，久仰大名，感受一下。💁🏻♀️服务：店里的几位小姐姐，服务态度很好。排队点单过程中，提前看菜单，十分高效。📍香港特别行政区油尖旺区旺角花园街123A号花园街市政大厦3楼熟食中心11-12号铺。
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This is the place that I visit every time when I come back to Hong Kong for breakfast. However, it is sad to see it is going downhill tuning by the third generation. The congee base is not as thick & tasty as their grandma’s generation. They focus on too many items other than good variety of congees that cooked in the copper pot. All ingredients are raw to cook from the good congee base. However, now become a tourist place especially the Japanese crowd. Fish still very fresh but the congee base is not as good that ruin the favor of the overall taste. Meat ball is not as good as it used to be. It always full of meat taste, crunchy with the preserved vegetables dice in the meat ball. I suspect the rice that they used to cook the congee was not the right mix of old crop & new crop. This will affect the rice favor of the congee & will affect the final product of all different kinds of ingredients. Hope they can do a little more research to put the cooking back to their best quality.
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