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Restaurant: Brother Seafood Restaurant
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

Level2
25
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2017-04-19 4779 views
真係長江後浪推前浪!今晚由我一個小師妹帶我哋去食中菜,呢位小師妹今年係港大法律系讀最後一年,叫佢做小師妹令我自己感覺後生哂,師兄師妹嘛,其實計年紀我真係做得佢阿爸,諗起都嚇親,有啲接受唔到,哈哈。通常帶人去食飯,都會揀啲裝修靚靚哋,網上好多人推介嘅餐廳,免出事嘛。但我呢個小師妹藝高人膽大,揀咗一間係西營盤嘅地道小店,裝修簡陋,openrice得幾張相,幾個食評彈多個讚,最重要係佢自己都冇嚟過,冇食過,點解咁有信心?真係估佢唔到。呢間小店叫「兄弟記」,位於西營盤皇后大道西210號,即係老牌Sammy's Kitchen過兩個舖位。食過之後,一致裁定:兄弟記好掂,勁好食,直頭係驚喜發現,以後一定多啲嚟幫襯。兄弟記呢三樣嘢最出色: 新鮮、調味、火候。 我哋試過椒鹽鮮魷,薑蔥田雞,火腩大鱔, 呢幾樣嘢個料新唔新鮮一食就知,冇得呃。就算叫個炸雲吞,睇住佢即刻現場包好然後拎入廚房炸。 大廚嘅味覺仲係好sharp,所以啲調味做得好靚。最重要係個火候,呢度鑊氣一定夠,但係無過火,廚師拿捏個火候非常精準,餸菜係佢最佳嘅狀態時候就收火上碟,點會唔熱辣辣,點會唔好食。其實我一踏入兄弟記,就有啲似曾相識嘅感覺
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真係長江後浪推前浪!

今晚由我一個小師妹帶我哋去食中菜,呢位小師妹今年係港大法律系讀最後一年,叫佢做小師妹令我自己感覺後生哂,師兄師妹嘛,其實計年紀我真係做得佢阿爸,諗起都嚇親,有啲接受唔到,哈哈。

通常帶人去食飯,都會揀啲裝修靚靚哋,網上好多人推介嘅餐廳,免出事嘛。但我呢個小師妹藝高人膽大,揀咗一間係西營盤嘅地道小店,裝修簡陋,openrice得幾張相,幾個食評彈多個讚,最重要係佢自己都冇嚟過,冇食過,點解咁有信心?真係估佢唔到。

呢間小店叫「兄弟記」,位於西營盤皇后大道西210號,即係老牌Sammy's Kitchen過兩個舖位。食過之後,一致裁定:兄弟記好掂,勁好食,直頭係驚喜發現,以後一定多啲嚟幫襯。

兄弟記呢三樣嘢最出色: 新鮮、調味、火候。 我哋試過椒鹽鮮魷,薑蔥田雞,火腩大鱔, 呢幾樣嘢個料新唔新鮮一食就知,冇得呃。就算叫個炸雲吞,睇住佢即刻現場包好然後拎入廚房炸。 大廚嘅味覺仲係好sharp,所以啲調味做得好靚。最重要係個火候,呢度鑊氣一定夠,但係無過火,廚師拿捏個火候非常精準,餸菜係佢最佳嘅狀態時候就收火上碟,點會唔熱辣辣,點會唔好食。

其實我一踏入兄弟記,就有啲似曾相識嘅感覺, 見到老闆娘終於忍唔住問佢:「我細個成日食東邊街街口嗰間“鏞記”,有間“兄弟記”好似喺附近,我都有食吓,你地係唔係同一間兄弟記?」 老闆娘聽見我識得講鏞記,就知我不是省油的燈,哈哈!呢間已消失的鏞記唔同中環食燒鵝嗰間,不過名字就一樣。諗番起以前鏞記啲小炒真係一流,印象中炒桂花翅靚到不得了,以前就算啲小店廚師功力都有番咁上下。

老闆娘開始對我呢位「老」顧客有啲興趣:「係呀,我哋兄弟記開咗六十幾年啦,以前個鋪位喺現在“西埔”嗰度,由我老爺做起,而家我老公接手,又幾十年啦」。原來真係老字號,幾十年嘅功力,唔怪得出品咁好啦!

「 我哋全部都用新鮮材料,田雞都係即叫即劏,一食就知,下次你試吓邊魚,我哋會幫你起哂骨,好好食㗎」,邊魚好似早排鼎爺喺飲食節目都有介紹過,老闆娘咁講下次又要再嚟啦。

望住呢間兄弟記有啲感觸,又係一間香港小店嘅故事,老公喺廚房,老婆喺樓面,不停咁做,努力地做,咁就幾十年,但係歲月沒有令佢地變得求奇,對出品仍然有堅持有要求,我心生敬意。佢哋唔識搞branding,唔識消費自己嘅老字號,唔識整個懶特別嘅招牌,寫住雞乸咁大隻字「自1950年」,佢哋只係用啲紅色膠片咗三隻字兄弟記貼喺門口就算。佢哋亦都唔識消費下啲舊香港情懷,喺舖頭裏面貼滿哂啲黑白相,佢地實有啲老舖,老顧客相一大堆,唔夠就加啲西營盤、南北行,三角碼頭等舊照實夠啦。 佢哋更加唔識搞社交媒體,邊有facebook邊有網站,openrice都冇人寫佢哋。米芝蓮啲Inspector都唔方有機會行過佢門口,可惜。

咁點解我呢個小師妹咁慧眼識英雄,佢話係:「直覺」。係咪咁勁呀?經過一輪抽絲剝繭式嘅討論,原來係咁:

睇下個名:叫得兄弟記呢啲名,多數都係傳統派,實力有番咁上下,如果唔係好快就消失,食唔住個名。(Precedent 睇案例)

睇下個樣:舖頭裏面的顧客大部分都係男人,仲係麻甩佬,咁啲嘢食多數都有啲保證,如果裏面大部分都係女人,咁就要小心衡量。(Circumstantial Evidence 環境證據)

Openrice:不可以盡信,因為識食嘢嗰啲「佬」多數都唔會寫個食評po上網。(Hearsay Rule 聞說證供不可信)

對於呢個小師妹嘅直覺加觀察力加分析能力,我絕對相信佢會係飲食界同法律界嘅明日之星,難怪佢未畢業,就已經被一間著名律師行羅致做見習律師,一畢業就可以返工。為咗悉心栽培佢,我哋決定多啲同佢食飯,為咗保護佢嘅身份,我決定唔tag佢,所以你哋估佢唔到。呢個小師妹又可能like我個post同畀comment,但你哋都係估佢唔到,睇佢唔到,哈哈!😂😂💓💓😂😂
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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滋味雞煲
椒鹽鮮魷
薑蔥田雞煲
火腩大鱔煲
炸雲吞