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2014-08-31
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一年365日，對中國人來說，久不久就要"做節"或者吃"團年飯"。例如農曆新年、冬至或中秋等。於這些時候，去那裡吃飯都不是一般的令人頭痛的。由於我不想吃大型連鎖集團旗下各式各樣的中菜館及酒樓，我便選了位於鰂魚涌及頗為冷門的富嘉閣。為何冷門呢？因為非做節時候即使週末這裡一般都有位，除非有人擺酒。而做節時候，當然都要先訂檯。經理也說這裡比較冷門，因為旁邊就是"大酒店"，不少人對來這裡做節都會有避忌。我們呢，當然是百無禁忌！For most Chinese, it is only natural to have big family gathering/dinner 'regularly', i.e. during festival times like Chinese New Year, Winter Solstice or Mid-Autumn Festival. It can get quite annoying to figure out where to have such dinners since I usually would like to avoid chained res
For most Chinese, it is only natural to have big family gathering/dinner 'regularly', i.e. during festival times like Chinese New Year, Winter Solstice or Mid-Autumn Festival. It can get quite annoying to figure out where to have such dinners since I usually would like to avoid chained restaurants and they get full booking pretty fast anyway. This time I picked a less popular and well-known place, the Foo Ka Chinese Restaurant. It's not really a popular restaurant since normally, you can get a table in the weekends except if booked for banquets. Then of course, you should probably book in advance during festive times. The manager said some people are deterred from holding family gathering here as a funeral home is nearby.
富嘉閣走中價路線，乾淨企理。晚市即使全場滿座也不會有吵鬧的感覺。侍應們都非常有禮貌，並會很仔細認真的介紹菜式，一家人來吃飯，單憑這點已值得再來。
The environment is clean and tidy. It's not too noisy even if full house. All the servers are professional and polite and are willing to take time to explain the menu. What's more to ask for in a family gathering?
我其實在這裡吃了數次，但現只是說說其中一次一家人吃飯的一次。
I have dined here for serveral times already and would like to share one of my experiences.
咕嚕肉 - 最地道的菜，無論在茶餐廳、酒樓、大排檔、快餐店或中菜館都一定有的一道。亦是10張檯8張都會點上的一道。這裡的咕嚕肉賣相不差不過份量不多。先說伴碟的青紅椒菠蘿，沒有死氣沈沈，上碟的時候都是顏色鮮艷，吃下亦新鮮。而肉的部分家人的評語是不淋，肉不太肥，好吃！
Sweet & Sour Pork - One of the most local dishes which one can find in literally any types of Chinese restaurants in HK and which almost every table would order. The sweet & sour pork here looked quite nice but the portion was just a bit small. The side bell peppers and pineapples were delightfully colourful and fresh. My family members commented that the pork was good and not soggy nor fatty.
斑腩煲 - 我與爸爸都對斑腩煲情有獨鍾，不管是紅燒、豆腐或薑蔥。幸好富嘉閣這裡也有。哈哈，一看上去，感覺是不是好像份量很少呢。其實是因為這個煲很大！斑腩煲上場時沙沙聲的火侯很夠。冬菇和薑蔥這些配菜的份量剛好，不像有時候在別處吃的斑腩很少配菜卻很多。斑腩是新鮮的。除了頭及尾的位置外，外層的炸漿很薄亦脆，很好吃。Fish Belly Claypot - Me and my dad have a thing for fish belly claypot regardless of how it is cooked or what it is cooked with. Luckily Foo Ka serves this dish. Does the portion look so little in the pic? It's actually because the claypot was really large! We could still hear the sound of fish belly being cooked (i.e. "Seee seeee" sound) when it was put on the table. They gave an appropriate amount of side shiitake mushrooms and scallion. Some places tend to give lots of sides mushrooms, tofu or alike with little fish belly. But not here. The fish belly was fresh. The batter mixture was very thin, thus the fish belly was crispy and light.
釀鯪魚 - 我比較孤陋寡聞及少見多怪，在吃這餐飯前並不知道什麼是煎釀鯪魚。。。所以當鯪魚上桌時我是有感到很驚喜的。釀鯪魚這道順德菜簡單來說就是把鯪魚肉起出來但留下魚皮、魚頭及魚尾，然後把魚肉混合其他材料如冬菇、蝦米或馬蹄等再釀回去魚皮內。這裡的釀鯪魚是切好一件件的上碟。其實吃下去，也就是煎鯪魚的味道，但略嫌煎得未夠到位，可以香脆點。Stuffed Dace Fish - I wasn't really sure what a stuffed fish was previously. Thus I was pleasantly surprised when I saw it on the table. It originates in the Shunde district. To put in simply, the dish is normally prepared by first removing the meat from the fish, leaving the skin intact, the meat is then mixed with other ingredients like shiitake mushrooms, dried shrimps or water chestnut etc. Finally the meat is stuffed back into the fish and then cooked. The fish was served in pieces as shown in the pic. Despite all the preparation, it tasted like dace fish (of course...) but I did appreciated the the whole preparation process which must have taken some time. It could have been pan-fried a bit longer for a crispier layer.
冬菇鴨掌 - 再來的就是冬菇鴨掌。顏色很濃但其實不太咸，值得欣賞。鴨掌我沒吃，冬菇是厚身肥肥的，咬下去微淋很容易便咬開，伴多一點醬汁吃是一個美味。Braised Duck Feet with Shiitake Mushrooms - The next was the duck feet. The colour of the sauce looked deep but it was not salty. I didn't eat the duck feet. The shiitake mushrooms were thick and soft. They melted in my mouth before I knew it and were good with the braised sauce.
西蘭花帶子 - 西蘭花及帶子放得很整齊呢。西蘭花應該是先燙過水再調味，不知有沒有炒過，吃得出很少油，很清新。只是有點太熟，但當然未至於過淋。帶子還挺大的，很彈牙，不錯。Scallops with Broccoli - The broccoli and scallops were laid in a tidy manner on the plate. The broccoli was probably boiled first then seasoned. I wasn't sure if it was pan-fried but it was definitely fresh and not oily. But it was a bit overcooked, not to the point of getting too soggy. The scallops were pretty big with good texture. The whole dish was quite refreshing.
瑤柱豆苗 - 必定要有的是蔬菜。是夜點的是瑤柱豆苗。份量還不少呢。碧綠的豆苗煮得剛好亦爽脆，瑤柱沒有吝嗇的多，與豆苗伴吃是很好的配搭。整碟菜亦一點都不油膩。Pea Shoots with Conpoy - Vegetables was a must in a meal. The portion was quite large here. The pea shoots looked green and tasted fresh with quite a lot of conpoy. Conpoy and pea shoot was a real good combination!
濕炒糯米飯 - 說明是濕炒的，但吃著其實和平時酒樓吃的差不多。沒有很多配料或調味，就是簡簡單單的一道。"Wet" Stir-fried Glutinous Rice - The menu specifies the rice would be fried in a 'wet' way, meaning the rice was cooked first then stir-fried, instead of having raw glutinous rice stir-fried from scratch.
吃罷糯米飯大家都差不多飽。中上的水準、合理的價錢及非常好的服務態度必定是我們再來的動力。We were pretty full after the glutinous rice. With above average quality, reasonable price and excellent service, my family would certainly return to Foo Ka.
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