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4-min walk from Exit A, Quarry Bay MTR Station
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Telephone
35802920
Opening Hours
Today
12:00 - 15:00
18:00 - 21:00
Mon - Fri
12:00 - 15:00
18:00 - 21:00
Sat - Sun
Closed
Public Holiday
Closed
Public Holiday Eve
12:00 - 15:00
18:00 - 21:00
Above information is for reference only. Please check details with the restaurant.
I still vividly remember how traumatised I was when I first heard of office relocation from Central to Taikoo, thinking there wouldn’t be much lunch choices. Little did I know back then that firstly I would hardly have lunch any more and secondly there are actually a lot of hidden gems in the hood. I recall asking a friend and then a colleague who are living in Taikoo which eatery they would recommend, and surprisingly they both said 紅館 (The Red Cuisine). The Red Cuisine is really a hole in the wall down a narrow alleyway that you would easily miss if you weren’t looking hard enough. Once located, you would see there are many newspaper clippings at the shop front, a testament that it was a widely publicised joint. And I agree that it rightly should be popular as the resto dishes out quality authentic Sichuan cuisine at sensible price points. Usually I would order their Chongqing spicy fish fillet potato noodle (重慶水煮（龍脷柳）薯粉) or their Sichuan Pepper Chicken 四川椒麻雞 with rice. Both the fish fillet and the chicken are tender and succulent, flavourful and with the right amount of kick. I would particularly commend the generous portion of fillet they offer. You cannot underestimate the amount of joy that a good chunk of fillet could give you! For the chicken, you would be wowed by the tiny mountain of scallions on top - Again, sheer joy! Definitely a place that I would repeatedly go on my cheat days! They do take outs too and they would even accommodate your request for a fresh chicken for the chicken dishes. Just give them one day advance notice will do 😊
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M底愛辣人士，鍾意食到個咀仔麻痺嘅，請一戰XD，大份滿足之選！・・・・・・・・・・・・・・・・・・・・🐠 招牌酸菜魚 HK$85・味道：不用疑惑，真係酸菜魚，只係唔知點解咁重辣味，比辣油比得咁重手XD，我估水煮魚湯底加酸菜就＝酸菜魚XD。呢款魚以麻辣為主，食完個咀仔係會麻麻地少少痺咁嘅，M底愛辣人士應該會好鍾意。個辣好香好惹味，但又唔會辣到好想飲水，唔係走重鹹路線，唔會好渴好想食嘢。比起出面呢到啲魚好大塊，酸菜幾香口整體幾好食，係個滿足嘅lunch！・口感：魚肉可能好大舊所以有保留到個厚度，咬落都算彈口，不錯！・・・・・・・・・・・・・・・・・・・・🤰性價比：高～🤰9衝度：9衝～🤰結論：鰂魚涌扮工之友＋愛辣人士要去會一會，食過兩三次都幾穩陣發揮，食得過！・・・・・・・・・・・・・・・・・・・・
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Lunch hour搵食，經過成日都見到大排隊嘅紅館，早兩日同同事專登暗啲去食，結果真係失望。食左咁多川菜，哩間嘅水煮系列真係算係唔好食我哋分別食左水煮牛同水煮魚。牛肉掛粉嚴重，湯底唔香，淨係食到鹹味見到其他人叫啲小炒類好似幾香，可能有機會再試下，但係水煮系列就不推介了。
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今日行經鰂魚涌，見到一條巷仔入邊有一間四川菜食，就入去試下，叫咗個所謂全港首創煲仔酸菜魚，結果有點名過其實。酸菜魚可選擇龍利柳$158或者是滑魚片$198，我最後選擇的或滑魚片都有點令我失望，滑魚片切得很厚，口感好像食鯇魚，不太沾滿酸菜魚入邊嘅湯汁，辣度是夠的但湯汁不太酸，食落似水煮魚比較多。令我再叫多個香噴噴臘味煲仔飯配酸菜魚撈飯，都好好味！啱曬而家天氣凍凍地食！至於其它的食物紅油抄手，食得出用新鮮蝦打的，好大粒好彈牙！值得一試！
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上星期係灣仔一間好出名食手工麵嘅舖頭試咗個酸菜魚，點知又「鞋」，又多骨，影響晒全餐嘅心情。今個星期決定再接再厲，去一間未去過嘅餐廳繼續食酸菜魚。上網見鰂魚涌有間隱世小店，收工就衝咗過去。6點9左右去到，已經有食客開緊餐，唔少枱都已經擺咗「留座」牌仔，好彩都仲有位比無訂枱嘅我哋。小店裝修都係比較簡單，座位唔算多，唔太適合多人聚餐。晚市有提供唔少煲仔小菜，兩丁友人少少，就小試咗兩款：招牌酸菜魚(滑魚片)$198同風味干扁肥腸$126，外加兩碗白飯$12/碗，同一杯自家製羅漢果茶$12。唔知大家睇相感唔感受到個熱力。所謂「熱食勝三分」，係涼涼地嘅天氣食煲仔菜，就更加覺得好味。呢間嘅酸菜魚可以揀辣度，同其他店唔同嘅位在於湯底內有大量嘅洋蔥絲，令湯底有多一分甜味同洋蔥香，但始終唔係人人鍾意洋蔥，啱唔啱食，就真係好個人。但魚肉本身就無容置疑地出色，又滑又厚身，食晒全煲都無五條骨，啱晒我呢啲唔識食魚嘅人。風味干扁肥腸都同樣出色。佢嘅「風味」原來用係豉椒爆香，肥腸又真係件件肥嘟嘟，但唔係大大舊脂肪，食內臟最怕洗得唔乾淨，呢間好明顯無呢個問題。肥腸有咬口，但唔會韌，整體係香辣過癮，唔食辣嘅都應該可以接受。埋單計數，連加一，總共$396，人均約$200。味道總評：⭐️⭐️⭐️⭐️環境評分：⭐️⭐️⭐️再訪指數：⭐️⭐️⭐️⭐️
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