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2025-01-23
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在灣仔船記的舊址開張的日月樓，可以說是經典灣仔京菜酒家美利堅的延續，因為廚房隊伍的出身也要從後者而來，所以特別親切，美利堅的名字真的是因為餐廳原本做美食西餐，但在之後改成京菜餐廳，已經有80多年歷史，餐廳門口大大的霓虹光管招牌，有當年的風味。當然餐廳裝修比芙利堅來得光鮮，菜式和當年的分別不大，北京烤鴨依然是其手工名菜，老一輩的京式餐廳，就像鹿鳴春及美利堅，不會追求將烤鴨片得薄如蟬翼，只有脆鴨皮，皮連厚肉吃起來更滿足，配上甜麵醬，黃瓜及大蔥絲，被濕潤而不糊的餅皮包著，不是驚為天人，也不是創新西化，就是傳統的味道。沒有點到山東燒雞，因為不想有重複的家禽類，京燒羊肉的皮脆羶香，還有豐富的肉汁；以及宮保明蝦球的蝦肉爽了彈和鮮明醬香，當然沒有抗拒的理由，味道合心意，當然菜式也漲價了，如果小菜份量再多一點，那就會更超值。Sun Moon Restaurant, a successor to the classic Wanchai Peking cuisine establishment Americana, has opened at the former location of Chuen Ke
沒有點到山東燒雞，因為不想有重複的家禽類，京燒羊肉的皮脆羶香，還有豐富的肉汁；以及宮保明蝦球的蝦肉爽了彈和鮮明醬香，當然沒有抗拒的理由，味道合心意，當然菜式也漲價了，如果小菜份量再多一點，那就會更超值。
Sun Moon Restaurant, a successor to the classic Wanchai Peking cuisine establishment Americana, has opened at the former location of Chuen Kee in Wan Chai. With a kitchen team originating from Americana, the restaurant offers a familiar and nostalgic dining experience. The iconic neon sign at the entrance evokes a sense of the past. While the decor is more polished than its predecessor, the menu remains largely unchanged. The signature Peking duck, prepared in the traditional style with thicker slices of meat and crispy skin, is served with sweet bean sauce, cucumber, and scallions wrapped in moist pancakes. Other notable dishes include the crispy and juicy Peking-style roasted lamb and the flavorful kung pao prawns. Although prices have increased, the restaurant continues to offer satisfying traditional flavors in a classic Wanchai setting.
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