9號軟庫飯堂

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肥勃大哥安排永遠令人食到蕉氣勃勃，今次特意安排軟庫一嚐冬天美食、名副其實一位善長人翁、造福人群、品格已經升華到與耶穌一樣、請受小弟一拜七彩欖仁炒肚尖：粒粒爽脆加上材料幼細、可憐的我又要扮淑女關係、含着淚見到侍應大哥拿走分店後的剩餘物、塵世間情為何物椒鹽肉蟹鉗： 真正做到外脆、內藏頂角蟹肉、但又做到Juicy效果、實屬難得佛跳牆 ：名物、正所謂「並不是大聲就好戲㗎」 並不是重口味便能把鮑魚汁做好，他家的鮑魚汁做到不偏不倚介乎鹹與淡中間、偏淺色、最後用來佐飯真的是天下第一，肥勃大哥建議下次加翅，完全彰顯了做實事的偉人蛇羹： 個人認為畢生中最好味的蛇羹、沒有多餘的芡汁、用高湯熬製，材料完全做到「快刀手，但絕不會切斷手的幼細做法」 、「堅揪」雙冬羊腩煲： 另一冬天必點、真材實料用上新鮮黑草羊、真正羊腩位置、炆得極度鬆化、就連唐生菜都能做到玻璃效果潤腸豆苗： 用上潤腸蓉毫不吝嗇地配上個人認為不是豆苗是豆坯、潤腸猶如黃河氾濫一發不可收拾、香味濃、極致境界糯米飯： 肥勃大哥照顧小弟有嘉、留幾碗俾我😂😂😂😂😂

Old school Cantonese dinner. My first time here since the move from Pottinger St. 2 floors to the restaurant. Table seating 16 on 4/f (with TV and sofa area); table seating 8 on 5/f.Here’s what we had. 黑毛豬叉燒 (第一刀)- really one of the best I have tried. 豉椒炒肚片- host thought chef made the 肚片 better than 肚尖 (too small).桂花炒魚翅- very soft and chewy. 燕窩鷓鴣粥- dish requested by me. Yum yum yum. 蒸方利- very big. 百寶炇大鴨- host said it was literally the best in town. My brother hated his, saying there was a stron

名人余錦基的「9號軟庫飯堂」不招乎非會員，因此之前只能久聞大名，今晚幸得朋友安排，隨行來一嚐心願。選址上環舊樓坊，分四樓五樓兩層，一梯一伙，踏出電梯已到，分客廳及飯廳，想不到裝潢新穎富色彩，若非疫情下限聚，長枱可容達15人。飯堂建議招牌餐單，盡顯70年代懷舊風采，不過並非每道皆是手工菜，每位盛惠$3000，是否物人所值見仁見智，畢竟鮑蔘翅肚有價，而且沒有大集團入貨量多的優惠，老闆志不在賺錢。 水準方面我覺得上半場較出色，黑毛豬肥燶叉燒近乎完美，玻璃大蝦球不會只爽無鮮味，焗釀鮮蟹蓋可能是吃過中最好，滋味古法佛跳牆，濃稠湯汁佐飯一流，百寶燉冬瓜盅非常清甜。不過，清蒸海方利、茶皇煙燻雞及荷葉飯並不特出,黑毛豬叉燒據說吃過這兒的叉燒，其他出品難以比不下。肥燶叉燒果然名符其實，梅頭肥瘦肉相間，適量地烤至烏黑焦燶，鹹甜入味，完美演繹豐腴香惹。 最開心是每人分得三片之後仲有得添加，感覺份外開心。玻璃大蝦球蝦球白雪巨大，不如坊間只有爽而失鮮味，蝦肉內有汁，清香美味，備以蝦醬或蠔油，點少許提點味亦好。焗釀鮮蟹蓋可能是吃過中最好，蟹蓋表層酥脆，內藏蟹肉味道鮮甜如加了糖，梳梳蟹肉貨真價實，而無混合洋蔥、磨菇

I was honoured to be invited here for my friends birthday dinner. It was a truly private dinner. we started off with this huge white prawn 🦐then there was this crab 🦀 which was alright the fish fin soup was very fulfilling sorry Mr shark. this was very tender too I didn’t eat this dish made our of certain organs but I bet it was yum? this was so cute and the shape made the veggie more delicious hahaha

This is my first time after it's relocated to Sheung Wan. Last time I had it was probably 1.5-2 years ago when it was still at Pottinger street so I thought it's the right time to come again. As usual, a very low profile place and have to book quite ahead of schedule in order to get a room here. It is required to set a menu in advance and this was our menu for the night. I asked one of my friends for recommendations and he specifically recommended me to ask for the salt and pepper crab claw and

訂了兩個月的軟庫飯堂 終於一嘗德師傅的手勢 聞說師承崩牙成的剩下最後三家私房菜 一個是營運崩牙成的兒子、軟庫飯堂的德師傅、還有澳門的勝哥。這三家也是認識人才能訂位、而且菜單都是二、三萬起跳。德師傅刀工細緻，菜式比較精緻環境比較好，四樓是個十至十二人房，有偏廳，五樓側是十人座。蛇羹刀工尤其出色，豬肚尖香滑可口略嫌切的太細粒 方利魚滑嫩可口 糯米飯超好吃。雖然各有各特色，我還是比較喜歡崩牙成的鑊氣 特別懷念他的白鴿蛋燕窩、大粒豬肚尖和桂花炒魚翅。有誰想帶我去澳門試試勝哥？等我可以做個終極食評