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6-min walk from Exit A3, Wan Chai MTR Station
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Introduction
"Lau Pa Sat" has the meaning of "market" in Malay, and this restaurant specializes in authentic Singaporean dishes, such as Oatmeal Prawns, Malay Style Cold Squid, and Hainan Chicken Rice. White Curry with Pork Chop is highly recommended.
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Opening Hours
Mon - Sun
12:00 - 15:00
17:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
Signature Dishes
好耐冇黎老巴刹,以前黎會叫豬扒撈粗麵或者豬扒白咖哩飯,今次黎都係想食豬扒撈麵,但就叫咗蔥油,但其實我好少食蔥只係怕咖哩同麻辣味道太濃我而家體質未必受到,最後我都只係就咁食豬扒,飯腳幫手分啲蔥油去撈飯同麵唔浪費🤣感謝講返我份豬扒炸得酥脆,份量都幾多,切開晒都大大件,但已經入味同埋唔會硬,只係幾件又少少骨,整體都很不錯係食到最尾會有啲飽膩😆所以我覺得個撈粗份量唔多啱啱好以及有芽菜喺底撈埋食係幾好,可以減少飽滯同油膩感飯腳嘅炒飯同炒河都係超大碟,所以呢個lunch係非常滿足的,女士係食唔晒嘅,仲有奶茶咖啡跟餐,我覺得如果食撈麵跟湯還是比較適合🙈
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和老婆結婚周年紀念日, 去到老巴剎廚房享受着全香港最Descent的星加坡菜, 對我來說已經很幸福. Chef Billy從商人變成廚師, 不是因為興趣, 而是生意倒閉, 馬死落地行的行動, 從來名人家廚到餐廳營運總監, 再到現在打理自己的餐廳, 雖說是半途出家, 但他對煮食和食材的嚴謹比很多老廚師更高. 像是經典的海南雞飯, 一定用上本地的新鮮雞, 逼出黃油, 甘香嫩滑, 有雞內臟就是新鮮雞最重要的證明. 砂鍋雞飯更是靈魂所在, 以大量的香茅, 沙薑和黃薑焗煮, 再加上雞油和雞湯, 熱力平均, 軟硬度剛好, 更重要是香料的甘香和雞油香結合, 沒有誰掩蓋着誰的問題, 再加上飯焦, 就算是要花上六七百元也值.另一道各菜是酒浸鵝肝, 鵝肝並不油膩, 再加上浸泡了長時間的花雕酒, 油脂香和酒香結合起來同樣出色, 更重要是鵝肝完全沒有筋, 口感順滑非常, 如絲一樣. 麥皮排骨用上麥皮蝦的做法, 酥香內軟, 肉質豐富之餘外面的燕麥令其酥脆口感更有層次. 最後的咖喱羊腩, 羊腩無骨, 份量豐富而且均真, 羊肉微羶, 再加上咖喱本身比較重的香料味, 結合起來相輔相成, 就是令人滿足.On our wedding anniversary, we celebrated at Old Bazaar kitchen, enjoying the best Singaporean cuisine in Hong Kong. Chef Billy, who transitioned from a businessman to a chef, impressed us with his meticulous cooking skills. The Hainanese chicken rice was made with fresh local chicken, resulting in a tender and flavorful dish. The clay pot chicken rice, infused with lemongrass and ginger, was a delightful combination of fragrant spices and crispy rice. The wine-soaked goose liver was incredibly smooth and paired perfectly with the aromatic wine. Lastly, the crispy oatmeal spare ribs and curry lamb brisket were rich and satisfying.
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三個人的一餐飯。花雕浸鵝肝：入味。海南雞飯必吃，尤其是個飯，好足料！炸石頭魚：外脆內軟，食得出條魚係好新鮮乳鴿，燒得好好，外脆入邊啲汁鎖住，食落口係好Juicy 要預訂
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我第一次來次店吃晚飯，謝謝朋友安排飯局，全部食物都是我喜歡吃的；先試馬來西亞凍煎鮮魷，非常彈牙爽口，再配埋日本芥末豉油，更加可口好味；然後是蕂椒涼拌象拔蚌仔，蕂椒的香辣味配象拔蚌的鮮味，十分配合令味道更椒香鮮甜；而香茅魚露乳鴿，外脆內軟非常Juicy，大家記得要原隻吃；至於喜歡吃羊的朋友，必食推介蔥油羊排骨撈粗麵👍正係好正😋當然仲油浸筍殼魚、豉椒炒鵝腸、無骨生死戀配酥炸大腸、無骨海南鮮雞配香草飯等等；其實所有食物都真係好好味！最後還有我最愛的甜品「沙巴荔枝」及「榴槤雪餅」真係冇得頂😜一定要再去😅
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【灣仔區】【老巴刹廚房】上一篇講到我同一位認識咗十五年嘅朋友喺沙田食飯，今次都係同佢食，難得佢有 coupon 用，所以就黐佢餐，去呢啲高級地方食飯。訂位嗰陣話 full 晒，點知之後又收到餐廳打電話嚟話有枱喎，有機會就梗係狗衝去啦。我仲喺訂枱嗰陣問埋呢間餐廳有冇 dress code 先去，因為我當刻係著咗短褲嘅。好彩餐廳話佢哋冇 dress code 咋，唔係我都係食唔到。間嘢其實位置都方便，後街牛扒嗰頭，地舖嚟，非常容易搵，我都唔需要睇地圖就到達喇。首先我哋食 $450 嘅「原隻去骨海南鮮雞半隻配香草砂鍋飯」，雞係新鮮雞嚟，勁滑勁好食，食到我哋好興奮。而個飯都好好，用煲仔飯方法整，侍應會幫手整飯焦同埋「裝飯」，攪到一向都係「自己嚟」嘅我哋都手足無措。個飯咁香咁好食，就叫多個餸，叫咗 $400 嘅「白咖喱牛坑腩」，好味喎，個牛坑腩真係十分正，仲有幾舊半筋半腩，掂。我哋冇要到「小食」腰果但有飲 $76 兩位嘅「中國茗茶」壽眉，都好飲，夾埋就 $1011 喇，係值嘅。。。（地址：灣仔交加里32-38號地舖）#1amfoodie #foodie #hkfoodie #thatfoodiething #food #instafood #globaleats #dessert #foodpics #followforfollowback #love #eat #1am灣仔區 #灣仔 #老巴刹廚房 #原隻去骨海南鮮雞半隻配香草砂鍋飯 #原隻去骨海南鮮雞 #香草砂鍋飯 #白咖喱牛坑腩 #中國茗茶 #1am1040 #1ambackup
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