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蝦籽柚皮
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三皇壽宴 - 得龍大飯店
2010-07-29 216 浏览
三位同事的慶生日期相近，大家計劃一個慶生飯局，原來建議的地點也是吃中菜的餐廳，因為地點有點不方便，我當然把握了這個機會，建議大家到公司附近的得龍大飯店，來一次懷舊美食之旅。這個飯局真是一波三節，首先先要說服大家吃懷舊菜式，當然有人會覺得肥豬肉、雞肝等等的膽固醇有點過高，也有同事雀躍萬分的期待著，預定座位、預訂菜式等等，又要兼顧各人口味，又要預計大家時間，想著萬事俱備，一心只要等吃，豈料...到了那天，又有突發的事，大家比預定的時間等了好一陣子，這個飯局才正式開始。店面是和一般吃燒味的茶餐廳無異，牆上貼滿了菜式介紹及雜誌報導等的show-off。星期五的晚上，如果沒有訂座，要找一席位是有點難度。比原定時間遲了半個多小時才開席，同事已經叫嚷著肚子餓。先點了燒味拼盆，好讓大家先有點吃的打打底。不消一會已經好像蝗蟲經過沿線，一件不留。我吃了一件不知是燒鵝還是燒鴨，胸部位置，肉非常厚實，還不錯吃。預訂的金錢雞，可按人數喜愛續件預訂。金錢雞不是用雞做的，材料只有雞肝是雞的一部分，其他分別是梅頭(半肥瘦)叉燒，薑及薄薄的冰肉(肥豬肉)，把所有材料先裁成金錢的圓形，層層疊疊的用金屬針串起已預先醃製的食
更多
三位同事的慶生日期相近，大家計劃一個慶生飯局，原來建議的地點也是吃中菜的餐廳，因為地點有點不方便，我當然把握了這個機會，建議大家到公司附近的得龍大飯店，來一次懷舊美食之旅。

這個飯局真是一波三節，首先先要說服大家吃懷舊菜式，當然有人會覺得肥豬肉、雞肝等等的膽固醇有點過高，也有同事雀躍萬分的期待著，預定座位、預訂菜式等等，又要兼顧各人口味，又要預計大家時間，想著萬事俱備，一心只要等吃，豈料...到了那天，又有突發的事，大家比預定的時間等了好一陣子，這個飯局才正式開始。
店面是和一般吃燒味的茶餐廳無異，牆上貼滿了菜式介紹及雜誌報導等的show-off。星期五的晚上，如果沒有訂座，要找一席位是有點難度。
比原定時間遲了半個多小時才開席，同事已經叫嚷著肚子餓。先點了燒味拼盆，好讓大家先有點吃的打打底。不消一會已經好像蝗蟲經過沿線，一件不留。我吃了一件不知是燒鵝還是燒鴨，胸部位置，肉非常厚實，還不錯吃。
預訂的金錢雞，可按人數喜愛續件預訂。
金錢雞不是用雞做的，材料只有雞肝是雞的一部分，其他分別是梅頭(半肥瘦)叉燒，薑及薄薄的冰肉(肥豬肉)，把所有材料先裁成金錢的圓形，層層疊疊的用金屬針串起已預先醃製的食材，再燒烤而成，滿以為是吃手功的一道菜式，實在地咬一口，感覺蠻震撼的，各種材料互相配合得天依無縫，冰肉口感清新沒有油膩感，叉燒帶有蜜餞的甜美感動，雞肝用作補回豐腴油份。
當中最難處理的要數冰肉，以白糖及中國酒醃製過的肥豬肉，除下惡形惡相的外號，換來雅致碧玉的別稱。還有一片令人忽略的薑片，在整個菜式中擔當了牽針引線的角色。我只吃了半件，有點不夠痛快。
大冬瓜盅
用餐日子是大暑節氣，廿四節氣中代表當日是全年最最最熱的一天，我們預訂了冬瓜盅，讓大家好好的來消消暑。好大的一個冬瓜，老人家說冬瓜越大越好。湯料好像不太豐富，但湯頭很清甜，冬瓜有清熱解暑的作用，連冬瓜肉一並吃下，再喝湯喉嚨很舒暢。
預訂菜式，鴨腳包
是另一心機功夫菜，製作過程很費時間及功夫，先把鴨腳的骨頭去掉，外層是鵝腸牢牢地把芋頭、火腿叉燒等包裹著，再拿去燒熟，因為鵝腸容易烤焦，其間要很小心控制火力，最後加上醬汁。我覺得外層的鵝腸烤得有點過硬，前半段是煙韌，後半段咬不開，影響了口感，當中包裹著的材料，芋頭是煮得入味，入口粉嫩，鬆軟有致，叉燒及豬肝反而沒有很深刻，醬汁的味道濃郁很香。
砵酒焗桶蠔
個人較愛吃濃味的食物。原以為是一個瓦煲那種形式上檯的，用生菜伴著的吃法很驚喜，生蠔肥美已經令人垂涎三尺，砵酒做成的醬汁更一絕，生菜不只是襯托的角色，炒得香口的乾蔥誘發生蠔的鮮，一並吃起來，齒頰留香。
預訂菜式 - 古法太爺雞
酒家也是要最少一天前預備的菜式，得龍自家研究的煙燻秘訣，在掌握時間方面做了不少嘗試，才巧成今天這道太爺雞，每口都是廚師功力的演繹。
要做到外脆內滑的口感可能不難，唯獨煙燻氣味入了五臟六腑，骨頭也帶有煙燻味道，雞肉依樣嫩滑，令人刮目相看。
蝦醬唐生菜
份量不多，圍著圓檯轉一圈後...已經所剩無幾，我好像沒有吃到。有一點可以肯定的是，蝦醬味道徐徐飄散，好香。
杞籽枸杞浸豬肝
每年的春秋是枸杞菜收成的季節，但很多朋友不愛枸杞菜的甘苦味道，枸杞籽很多人知道可以明目，然而枸杞菜其實對健康很有益處，吃太多油脂肥膩肉類食物的都市人，很容易就會不為意患上脂肪肝，枸杞菜中含有**葡萄糖和多種谷氨酸、亞油酸和菸酸等成份。能除脂肪肝，抑制脂肪在肝細胞內沉積(網上資料)。品嚐過高脂食物後，平衡一下。枸杞菜的甘苦就像人生，滲著回甘。豬肝輕灼之下，滲透粉嫩質感，有枸杞菜相伴可以肆無忌憚多吃一點。
生楂咕嚕肉
大家對咕嚕肉都不會陌生吧! 為什麼來這裡要吃咕嚕肉，是因為這裡是保持用生楂取其酸甜，用作調味，不會像一般的食店猛下醋調味，下茄汁調色。生楂酸甜有致，是傳統食材之一，但製作會較繁複而且成本也較高。脆漿薄薄的包著肉，遞進的酸甜味道，不會來得太剛烈，很好吃的一道咕嚕肉。
蝦籽炆柚皮
又是傳統菜式。家中媽媽不會煮，我是這幾年才有機會吃到柚皮做的菜式，可能是先入為主，個人有點吃不習慣。柚皮是煮得非常柔軟，扣得很入味，蝦籽輕輕的沾在柚皮上，蓋上一層輕霧。同行同事都說不錯吃。
蒜蓉蝦蒸糯米飯
抱著期望的菜，結果只是緊緊合乎水準，蝦的鮮味太侷促，沒有發揮出來，把蝦反過來蒸會否更好呢?糯米沾不上蝦的郁馥香氣，大家不著邊際的遊蕩失散了，是否就是貌合神離呢?
餐後附送的桂花枸子糕及綠豆糖水，我沒有吃，因為要留肚吃魔鬼birthday cake。
這個15人的飯局，嚐了不少懷舊菜式，聊了不少話題，旁邊一檯十多人也是慶生飯局，大家一起唱生日歌，很熱鬧，祝各位生日快樂!
我的部落格:
http://blog.yam.com/cheesecake424/article/29707793#comment1216871921
燒味拼盆
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    千萬個期待：得龍大飯店
    2010-07-24 116 浏览
    有些店永遠跟西打絕緣。得龍大飯店就是其中之一。西打朋友不算多，人又懶，又不愛出席飯局。一些要多人才可以多點菜的店，總是只有空盼望著的份兒。像得龍供應懷舊菜的店，西打合上眼可隨時數出四五道名菜，但如果只有兩個人...又可以點幾多款呢...再加上那些懷舊菜，每道都是重口味。不是雞肝，就有冰肉，不然再來就是肥膩x肥膩，就找幾個愛吃又懂欣賞的人真的不易。西打有個懷習慣，如果同桌的人都不會欣賞那道菜，那寧可不要點，吃飯，品嚐美食，最重要還是背後帶來的快慰。同事間要搞生日飯局，前前後後湊後了十幾人，在這類場口西打一貫都是做個乖乖兒，大伙兒愛吃甚麼都會配合。想不到最後的落腳點會是得龍大飯店。朝思慕想的店終於有機會造訪了！15人的飯局，前後花了差不多一個半小時所有人才到齊。西打和幾位同事先行到步，坐下店員便送了前菜上來。看上去賣相不甚佳的小菜，吃過後覺得應該是油鹽水鳳爪和鴨翼。若果單說味道和質感是很不錯的，油鹽水的鹹香都有滲透到肉的深層，然而，不知是不是處理過程出錯，或是鹼水下得太重，鴨翼和鳳爪都在舌頭上灑下一絲絲刺鼻的鹼水味，很可惜。等了太久，終於先上了一個燒味拼盤。包括燒腩、油雞、燒排骨，滷水紅腸
    更多
    有些店永遠跟西打絕緣。得龍大飯店就是其中之一。

    西打朋友不算多，人又懶，又不愛出席飯局。一些要多人才可以多點菜的店，總是只有空盼望著的份兒。像得龍供應懷舊菜的店，西打合上眼可隨時數出四五道名菜，但如果只有兩個人...又可以點幾多款呢...

    再加上那些懷舊菜，每道都是重口味。不是雞肝，就有冰肉，不然再來就是肥膩x肥膩，就找幾個愛吃又懂欣賞的人真的不易。西打有個懷習慣，如果同桌的人都不會欣賞那道菜，那寧可不要點，吃飯，品嚐美食，最重要還是背後帶來的快慰。

    同事間要搞生日飯局，前前後後湊後了十幾人，在這類場口西打一貫都是做個乖乖兒，大伙兒愛吃甚麼都會配合。想不到最後的落腳點會是得龍大飯店。

    朝思慕想的店終於有機會造訪了！

    15人的飯局，前後花了差不多一個半小時所有人才到齊。西打和幾位同事先行到步，坐下店員便送了前菜上來。看上去賣相不甚佳的小菜，吃過後覺得應該是油鹽水鳳爪和鴨翼。若果單說味道和質感是很不錯的，油鹽水的鹹香都有滲透到肉的深層，然而，不知是不是處理過程出錯，或是鹼水下得太重，鴨翼和鳳爪都在舌頭上灑下一絲絲刺鼻的鹼水味，很可惜。

    等了太久，終於先上了一個燒味拼盤。包括燒腩、油雞、燒排骨，滷水紅腸和燒鵝。14個餓鬼搶吃一個拼盤，場面真的可怕！西打保持淺嚐即止的守則，整盤只挑了一塊燒鵝來吃。

    屬於背部的位置，雖然皮不夠脆，但肉的質感很不錯，不老不硬，也帶著肉汁。

    燒腩看上去部位還算不錯，但好像不夠香。
    燒排骨賣相很不俗，抹上醬汁後，整個外皮都閃閃發亮，看到人流口水。

    想跟大家形容一下這盤燒味拼盤是怎樣給分屍，整個拼盤吃光光後，那一小碟蔥油是沒有人碰過。可想而知，大家餓到根本不顧得味道了。

    金錢雞

    到現在還不知道為何這道沒有雞的菜要被叫作金錢雞。記得小時候，父親大人偶爾會買金錢雞回來，西打那時只會挑中間的一片瘦肉來吃，....真的....小時候真的暴餮天物。到了現在金錢雞差不多絕跡才天天想著要吃。

    金錢雞由幾層不同的食材配搭之成，一片瘦叉燒和冰肉爽著一片燒雞肝。再在叉燒上配上一片薄薄的薑，上桌時再抹上一把蜜汁。金錢雞最惡毒的除了那片膽固醇爆登的燒雞肝外，還有就是經過長時間用砂糖醃製後變得軟滑無比的肥膏：冰肉。多漂亮的名字。

    坊間可能也有一些店在賣金錢雞，但不能不說，得龍的金錢雞真的是示範作。給分成兩半的金錢雞，剛好是一口的size。記著，吃金錢雞一定要四層一起吃，絕不能分開。送入口，四種食材有著一致的質感，綿滑細緻；縱然是瘦叉燒，肉還是一樣的軟滑，冰肉一點都不膩，在口中慢慢化開，還以為是一片冬瓜。燒雞肝的甘香豐腴在舌頭上迴蘯，縈繞不散，還有頂層的一片薑，微辛的給味蕾帶來一下一下的刺激，中和了油膩的感覺。真的想問...究竟是誰想出如此絕妙的配搭！

    吃完金錢雞，西打整個人已經興奮起來。跟著來點清淡的：冬瓜盅。
    湯頭比想像中濃郁，瓜肉軟爛，很不錯的味道。

    燒鴨腳包，這裏是五隻鴨腳包，一隻可切成四塊。
    又是一道讓西打期待已久的菜！把鴨腳跟芋頭、叉燒、火腿和豬肝放在一起，再用燒鴨腸捆綁在一起。不單花心機，也是一道吃味道和巧手的菜。

    燒鴨腸煙煙韌韌，咬開後把材料一拼送進口。質感不像金錢雞盤綿滑，但切成了顆粒的材料味道很突出。叉燒的肉香，腩肉的軟滑，最精彩當然不能不數雞肝的甘香。忽然在孤疑鴨腳的角色是甚麼呢...哈哈哈，好吃便好了！想了一下，這道菜應該更適合配酒吧！

    砵酒焗桶蠔個人喜好問題，西打很少會碰蠔這種食物。是夜，當然也是會以嚐鮮的心態去吃。爽脆的生菜加上烤焗過的蠔，味道是不差的，但就好像缺失了一點特色，再者蠔的味道也不算突出，有點給汁醬和乾蔥蓋過了頭。

    古法太爺雞
    這個太爺雞又是得龍得意的出品。老闆無意間在古藉間看到太爺雞是用煙燻而成，卻無提及怎麼煙燻。老闆無師自通，用茶葉、竹蔗和冰糖煲製而成的煙來燻雞，效果非常好，便成了現在的太爺雞。

    西打最初還怕會雖叫作煙燻，但味道只是普普。想不到，入口便嚐到濃濃的煙燻味道，是非常深層的煙燻味，不嬌柔做作，簡單可口。雞肉嫰滑無比！味道上西打最愛鴨腳包和金錢雞，但要說驚喜的，一定是這道大爺雞。

    枸杞浸豬肝
    家常菜要做得好吃一點都不容易。豬肝的生熟度要拿捏得恰到好處，枸杞也要保持鮮嫰翠綠。這道菜算很不錯，豬肝和枸杞的味道很配合，湯頭鮮甜。唯一是西打不太愛枸杞的甘苦味。

    蝦醬生菜煲
    西打沒有吃，但這道菜的香氣傳篇整桌，應該味道很不錯。

    又是得龍的另一道名物。生楂咕嚕肉。

    一般的咕嚕肉會以梅頭入饌，得龍偏以五花腩，愛其肥肉多一點，炸過後更香更好吃。另外這道菜出色就是把懷舊菜的要點帶了出來，吃原味不怕花功夫。現在一般食店做咕嚕肉貪其方便，都會以茄膏和白醋來製作酸甜汁，但味道往往太酸兼帶著白醋的嗆喉味道。

    得龍還原基本步不怕麻煩的用生楂餅來製作酸甜汁，以生楂的天然酸甜味道，把原始咕嚕肉的味道表現出來。西打沒有吃肉，只嚐了一點酸甜汁，果然比一般的來得自然和順喉。

    蝦籽柚皮
    又是一道吃功夫多於吃材料的菜。要把柚皮入饌花的功夫真的嚇死人，把柚子皮剝下來後，先把青色的部份刮走，再把硬實的白色部份拿去浸水，浸透時間後，每天分幾次的把水擠出來，順道把苦澀的味道帶走，這樣重覆做兩三天。柚子皮就會變成軟軟的沒味道的白皮。這時候就可以用上湯餵煮來入饌。

    選柚皮也要花功夫，太老的纖維會很粗，太年輕的又會不夠口感，太軟軟爛爛。是夜的柚皮質感非常好，比冬瓜硬一點點，很有性格。高湯徹底的進入度柚皮的每一吋。只嫌蝦籽有點不夠多，下猛一點的話，味道層次定必更豐富。

    同事要點的蒜蓉蝦蒸糯米飯
    糯米這種東西，利口不利腹，西打真的不敢多吃。西打跟在同事的碗中挑了一口糯米來吃，彈性還不錯，不會硬實的過份。但就覺得糯米跟蝦好像有點各自表現著自己，不太協調。

    總計：HK$2,260 (15人)

    可以讓西打吃到得龍，還要是一口氣差不多把所有名菜都吃遍，這種經驗真的是難能可貴。雖然還有幾道名菜沒有嚐到，不過，相信總會有機會把那些古怪的菜色再跟大家介紹。

    最後真的要謝謝十幾位同事的忍讓，看到讓人流口的菜色上桌時，人人都不敢動，讓西打慢慢拍好照才動手。最好笑是西打每次拍照都超集中，在view finder中看到在拍的菜突然會動，西打就會在罵...誰在動那盤菜..hahahaha...真的感謝大家的忍讓！

    延伸閱讀：http://blog.yam.com/ywjoseph928/article/29688888
    前菜小吃
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      無星勝有星 - A Superlative Michelin Omission
      2009-08-13 96 浏览
      I actually previously wrote a long review on this, but my computer crashed and I lost the info. So bear with me if this is a bit too simplified on a 2nd attempt! Sometimes I genuinely feel that us locals should not 'reject' the inaugural HK Michelin publication so much, afterall, it has barely had the benefit of less than a year since its publication. Should it has it fair share of errors and disagreements with what might recommend otherwise. On the other hand? My biggest fear is that due to
      更多
      I actually previously wrote a long review on this, but my computer crashed and I lost the info. So bear with me if this is a bit too simplified on a 2nd attempt!

      Sometimes I genuinely feel that us locals should not 'reject' the inaugural HK Michelin publication so much, afterall, it has barely had the benefit of less than a year since its publication. Should it has it fair share of errors and disagreements with what might recommend otherwise. On the other hand? My biggest fear is that due to some egotistical reasons or what other excuses, that certain local shops with really high quality executions of traditionaly Cantonese food might escape their attention for the 2nd time around, if they refuse to listen to the ordinary folks. Although I shall also stress that - those of us who are adamant that 'foreigners' wouldn't be able to understand Chinese food perfectly, would only make us seem like ostriches pointing their behinds upwards toward the sky all day long. I have certainly seen numerous 'foreign food critics' whose knowledge of Chinese and also Cantonese food to be so profound and accurate, it surprised me that they even understood the chinese words meanings and nuaces and how its cooked. Let's not kid ourselves and think our Chinese souls are 刀槍不入 and allow a shameful history to repeat itself in the process. As much as we might understand French or British food, let's not assume that's wouldn't be the case vice versa.


      9.5/10 金錢雞 -
      If the Manor's version is the modernised healthy version, I think the Tak Lung's version can only be described as an 'Idealized' version, according to the wish of the chef and owner. From my memory bank, 金錢雞 in the past did not taste like this at all. It used to carry a lot more livery taste, the fat was chewy and yellow, the pork portion was ultra lean. The version here is slightly modernised but its just divine. The fatty layer might not carry as much rose wine scent as the Manor version, but it made up for it with its much more sophisticated malty-glaze and sauce.

      8.5/10 台山焗蟹缽 -
      Although 奄仔蟹 isn't considered a delicacy as such and is normally used in cheap congees or hotpots, I thought the porcelain baked crab dish here was just amazingly executed. The crabs' organs from roes to the greenish tomalley was melted right onto the baked egg dish in an oily way. The combination of taro bits as well as chinese black olives (欖角) really accentuated the dish to another level in terms of sophistication, the olives especially having an aroma that reminds me of a meaty summer truffle.

      6.5/10 雞蛋焗魚腸 -
      Due to the standard set by the previous dish and with me being the agent provocateur, we ordered this as a follow-up and had high expectations. I must say we were slightly disappointed, as this is nowhere near the best versions of the same dish I've had in the past and certainly can't compare to the West Villa version I encountered not so long ago. Here, it actually carries a bit of salty pork and what seemed like Westernised smoked ham rather than Yunnan ham. It mainly lacked the fish liver's oily taste which gives it the profound aroma, and the fish intestines were too thoroughly cleaned and soaked to give it any real character.
      With the use of Cilantro stalks rather than also using more of the leafy parts of the same plant, it carried more of an aniseed flavour but lacked the aroma that could be possible if the leaves were imparted into the baked dish. Yes, this dish smells nice and eggy, but it was a bit soul-less without the main theme ingredient protruding and showing through beyond its mere presence. It might as well be as a filler - which this dish also doesn't have any chinese crullers. Left a lot to be desired and I don't recommend this.

      8.0/10 失傳古法太爺雞 -
      This is known to be a rare dish with an ancient recipe that has been lost through the years. It actually uses 龍崗雞, a highly treasured Cantonese chicken known for its chicken flavour but with a leaner and slightly tougher meat despite its large physical size. Smoked with aged pur erh, rice grains and cane sugar, I thought the chicken itself was cooked perfectly and it was quite tender without being artificially so. The chicken taste was detectable but it got a bit covered by the smoked-sugar. In fact, the cane sugar influence also covered the non-existent chinese tea smoke which I came to expect. Fortunately, this came with a very adequate shallots based sauce which surprisingly, complemented the chicken very well. I liked this but I guess I though the skin was too sweet in a sense.

      8.0/10 山楂咕嚕肉 -
      This is the famed southern Cantonese interpretation of the same dish also served in Northern China (which uses darker soy and vinegar based sauce) and adorns every table within sight this night, some people even opting for an upsized portion. This was quite nice indeed, the Hawthorn Sauce was definitely the real deal as its jammy and my nose could not pick up any vinegar whatsoever, which I'm highly allergic to as it makes my eyes water if I happen to smell it.
      The batter was slightly too thick in my opinion but it served to retain its crunchiness even after the addition of the sauce, which 'hung' onto the bite sized meats and now I finally understand why this part is raved about, as its probably quite difficult to achieve consistently. I actually thought, truth be told, that the sauce could do with a stronger Hawthorn berry flavour - as it is now, it was a bit confectionery especially when it also carried a bit of cane sugar taste in the background. I liked how this came with fresh pineapples, green capsicums as well as bit of Hawthorn jellies on the side. This is very good indeed, although I do remember having better in Canton/Guangzhou a few times.

      7.5/10 鴨腳包 -
      This consists of taro, duck feet (bone-in), taro, lard and bbq char siu, tied around itself with a long piece of duck intesting. Apparently, this duck intestine must be 1 singular stringy piece or else the whole thing would collapse when it shrinks under cooking. I've actually never had this before but when I asked my parents, they said that they used to buy this all the time, sometimes even carried it into cinemas like it duck gizzards or pop-corn.

      It was 'interesting', and the execution was actually quite good. I'm just thinking if this could have benefitted more if it used duck meat rather than pork, to stick with its core theme.

      7.0/10 蝦籽柚皮 -
      This polarised the table but we found out why. 1 piece of the pomelo skin (now nearly in season or close enough!) was much more tastier than the other thicker piece, because it managed to soak up more juice. To me, I've always loved this dish since a kid despite not having it for many years and I think there can be 2 approaches to how to cook this dish. One is when a lot of fish stock is used to poach the 'skins' and it infiltrates deeply into the fibres. The other is when the original citrusy taste can remain slightly intact, provided the bitterness is eliminated. I thought that the version here lied somewhere in between. The stock it was cooked in was slightly single dimensional, although the shrimp roe sauce made up with its unique umami taste. I also think the texture of the skins was slightly too soft..... The version I had at Manor was at least 2 notches above the version here though.

      8.8/10 紅豆沙 -
      This carried a fresher fruit zest flavour other than the older, aged zest influence. It was good as it is, as it was refreshening. It even managed to have a slightly gritty texture that dessert soup lovers desire, with perfectly cooked lotus seeds that were half way between crunchy and soft.

      9.5/10 桂花糕 - I really liked this. It carried a lot of Osmanthus flower taste without the associated sourness, also the ripe goji berries gave it just that extra dimension. Perhaps what really surprised me is how the jelly base itself also carried a strong fruity flavour and it wasn't overly 'hard' like many other places, the osmanthus flower buds within also being quite aromatic. I went to Lung King Heen again right after this meal and the 'jelly' here surprisingly puts that into oblivion, but that's another story and review when I get around to it!

      **********************************
      Although this meal certainly was not flawless, I would also like to point out that not one single or multiple Michelin starred restaurant I have visited locally didn't suffer the same fate. It was highly satisfying in so many ways and I think it carried a lot of sophistication than it should - one could envisage that a lot of effort was actually put in to certain dishes this night, which gave it just that much more of an extra dimension that one could bargain for for the ridiculously affordable prices.
      This is a gem of Hong Kong for certain and if I was a tourist from up north or from a Western country and relied solely on the 2009 1st edition of the HK Michelin Redbook, I would certainly have missed one very satisfying dining experience.
      Some foods = '4-5'
      Some foods = '3'
      But in general, I think its edging enough close to a '5' or a very high '4'
      鴨腳包 & 鵝翼
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      失傳古法太爺雞
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      金錢雞 - oh my god. this is awesome
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      桂花糕 & 紅豆沙
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      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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        值得一試嘅懷舊菜
        2009-04-05 51 浏览
        呢晚同深井原居民嚟試懷舊菜, 叫咗以下嘅餸:1. 金錢雞 呢個唔食唔得! 兩個人訂咗兩件, 飛仔覺得呢個好好食, 舊肥豬肉出奇地唔係好肥膩, 仲好食過鏞記!!!2. 鴨腿包 呢個都係要訂, 我地訂咗一份四件, 都唔錯, 不過就冇金錢雞咁出色啦~如果人多一人一件就好夠3. 蝦籽柚皮 呢個好好食呀!4. 砵酒焗蠔呢個係得獎菜, 果然好好味! d 蠔整到外脆內軟熟, 仲有陣陣油香添! 跟碟有幾片生菜, 仲以為係伴碟冇理到, 點知食晒之後見到人地用d 生菜嚟包住d 蠔嚟食......真係蝕咗章呀!5. xx鵝腸呢個好普通, 唔太好食
        更多
        呢晚同深井原居民嚟試懷舊菜, 叫咗以下嘅餸:

        1. 金錢雞
        呢個唔食唔得! 兩個人訂咗兩
        件, 飛仔覺得呢個好好食, 舊肥豬肉出奇地唔係好肥膩, 仲好食過鏞記!!!

        2. 鴨腿包
        呢個都係要訂, 我地訂咗一份四件, 都唔錯, 不過就冇金錢雞咁出色啦~如果人多一人一件就好夠

        3. 蝦籽柚皮
        呢個好好食呀!


        4. 砵酒焗蠔
        呢個係得獎菜, 果然好好味! d 蠔整到外脆內軟熟, 仲有陣陣油香添! 跟碟有幾片生菜, 仲以為係伴碟冇理到, 點知食晒之後見到人地用d 生菜嚟包住d 蠔嚟食......真係蝕咗章呀!

        5. xx鵝腸
        呢個好普通, 唔太好食
        金錢雞
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        鴨腿包
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        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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