423
11
14
Restaurant: Captain Japanese & Korean Restaurant (Kwun Tong Plaza)
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
Level4
313
0
自我滿足．幾近鐵板燒滋味
2023-11-22 104 views
近期天氣已有秋意感覺,下午有好友突傳訊息想約晚飯在校長燒肉,並且是觀塘區的分店;位於觀塘廣場15樓的校長燒肉,門口擺放了標誌性的真人等高Iron Man公仔;入場前我們選擇了C套餐,隨後侍應生帶領我們在走廊旁的餐枱坐下來;場内依舊是熟悉的環境,其裝潢是將本地情懷與迷彩元素結合,在燈光配合下更顯本色;食材與食物及飲品集中在場內中間位置,十分方便;在安頓好隨身物品後,好友與我馬上起行去拿取食材,展開120分進的美食之旅!分了數個大類的食材區,由生肉鮮蔬到熟/食湯羹,到各式飲品再到醬料區,食材食物款式十分豐富!有不錯質素的肉類食材中,一口牛肉與鴨胸是當中的表表者;其次是五花腩及牛五花,而雞中翼及魚柳各有不同醃製味道可選......選好首輪食材後,先將五花腩及牛五花放在鋪上隔油紙的滾熱的煎鍋上,翻弄了幾下已開始釋出本身的油脂,跟看顏色的轉變,伴隨著煙燻及本身的香氣,灑上海鹽,即磨黑胡椒粒,少許七味粉,美味的食物就是這般煉成的!因場內免收開瓶費,用自帶的意大利'Barolo紅酒,配上最快煎熟的兩款薄片紅肉,鹹香及黑椒味的恰到好處,酒中的酸度及果香,加上五花腩的豐腴爽彈,牛五花的油潤嫩滑,即時開啟
Read full review
近期天氣已有秋意感覺,下午有好友突傳訊息想約晚飯在校長燒肉,並且是觀塘區的分店;
15 views
0 likes
0 comments
 位於觀塘廣場15樓的校長燒肉,門口擺放了標誌性的真人等高Iron Man公仔;
22 views
0 likes
0 comments
25 views
0 likes
0 comments
 入場前我們選擇了C套餐,隨後侍應生帶領我們在走廊旁的餐枱坐下來;場内依舊是熟悉的環境,其裝潢是將本地情懷與迷彩元素結合,在燈光配合下更顯本色;
三文魚
4 views
0 likes
0 comments
 食材與食物及飲品集中在場內中間位置,十分方便;在安頓好隨身物品後,好友與我馬上起行去拿取食材,展開120分進的美食之旅!
三文魚
6 views
0 likes
0 comments
12 views
1 likes
0 comments
五花腩
4 views
0 likes
0 comments
23 views
0 likes
0 comments
 分了數個大類的食材區,由生肉鮮蔬到熟/食湯羹,到各式飲品再到醬料區,食材食物款式十分豐富!
18 views
0 likes
0 comments
16 views
0 likes
0 comments
16 views
0 likes
0 comments
21 views
0 likes
0 comments
 有不錯質素的肉類食材中,一口牛肉與鴨胸是當中的表表者;其次是五花腩及牛五花,而雞中翼及魚柳各有不同醃製味道可選......
21 views
0 likes
0 comments
 選好首輪食材後,先將五花腩及牛五花放在鋪上隔油紙的滾熱的煎鍋上,翻弄了幾下已開始釋出本身的油脂,跟看顏色的轉變,伴隨著煙燻及本身的香氣,灑上海鹽,即磨黑胡椒粒,少許七味粉,美味的食物就是這般煉成的!
香草魚柳
3 views
0 likes
0 comments
香辣雞中翼
3 views
0 likes
0 comments
 因場內免收開瓶費,用自帶的意大利'Barolo紅酒,配上最快煎熟的兩款薄片紅肉,鹹香及黑椒味的恰到好處,酒中的酸度及果香,加上五花腩的豐腴爽彈,牛五花的油潤嫩滑,即時開啟了味蕾,留下美好的印象!
五花腩及牛五花
7 views
0 likes
0 comments
 之後通過烹煎將一口牛的油脂逼出,入口除卻充滿肉味及肉汁外,也更添嫩滑!
一口牛
5 views
0 likes
0 comments
 接著是將一口細嚼油潤嫩滑的煎鴨胸,再配上意大利紅酒,融和了鴨皮鴨脂及鴨肉的香氣,化成果香酒香肉香那繾綣的纏綿,瞬間就令人沉醉!
9 views
0 likes
0 comments
 香草魚柳經過煎煮後,拿捏到準備的熟度,入口即可嚐到嫩滑的質感,鮮甜的滋味!
9 views
0 likes
0 comments
 其時香辣雞中翼放在旁邊適時慢煮在空氣中已散發出熟成的味道,加上外皮帶點焦香,趁熱來品嚐,皮脆肉嫩,香氣十分濃郁,襯上紅酒,留下的餘韻更綿長!
八爪魚片
13 views
0 likes
0 comments
 冬菇吸收了肉類的油脂,加上本身濃郁香氣,煎熟的滋味沁人心肺!
23 views
0 likes
0 comments
 刺身類的三文魚,又如之前的方法煎煮;其實將刺身級的海鮮來煎煮,吃到了幾近鐵板燒的美味,也令人吃得更安心!
三文魚/螺肉刺身
9 views
0 likes
0 comments
7 views
0 likes
0 comments
 三文魚的油脂豐富,且富含對人體十分有益的奧米加3,煎到半熟後,只保留中間層的胭脂色,品嚐起來十分油潤嫩滑,三文魚的濃鮮本味佐以餐廳供應的冰凍清酒,更覺甜美!
17 views
0 likes
0 comments
鴨胸
4 views
0 likes
0 comments
 八爪魚片煎煮後略為收縮,但質感更厚實,風味亦更濃郁集中,帶著煙燻氣息外更多一份甜美!螺肉煎熟後海洋氣息依舊,咀嚼起來也很爽彈,基本上與刺身吃起來差不多,但多了一份安全感,尤其配上冰凍清酒,亦是互相提升!泰式生蝦煎至五至七成熟,根本上就是自己動手版的鐵板燒,其美味程度自然不言而喻!

到了此刻,又想來點蔬菜類滋潤一下,所以決定了加上火鍋;
赤蝦
11 views
0 likes
0 comments
 餐廳有三款湯底可供選擇,最後選了日式豬骨濃湯;
16 views
0 likes
0 comments
牛五花
7 views
0 likes
0 comments
 開了大火,然後好友與我分別揀取了蟲草花,娃娃菜,金針菇,秀珍菇,蕃茄以及蘿蔔等蔬菜,加上刺身的赤蝦(主要取其鮮味);
166 views
0 likes
0 comments
 在這些食物當中,最有驚喜的是赤蝦,除鮮甜可口外,質感也頗為彈牙!金針菇與秀珍菇菇是火鍋中的百搭食材,當然很易討喜味蕾!此店的娃娃菜也有一定質素,吸收濃湯及海鮮甜味後就更美味了!而蘿蔔除卻吸收了湯汁顯得更滋味外,也有飽肚作用!
17 views
0 likes
0 comments
 當然,校長尚有熟食類食物及甜品雪糕之類,很適合大胃王一族;而好友及我就在燒肉類及火鍋類食物中已得到大大的滿足了!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
  • Report
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-11-06
Dining Method
Dine In
Spending Per Head
$265 (Dinner)
Recommended Dishes
三文魚
三文魚
五花腩
香草魚柳
香辣雞中翼
五花腩及牛五花
一口牛
八爪魚片
三文魚/螺肉刺身
鴨胸
牛五花