金島燕窩海鮮酒家 (已搬遷) 新店位置

與舊同學去用晚膳，點了檸懞牛腩湯，炸雙棗，滷水鵝片，及炒青菜，本來同學對這食店讚口不絕，檸懞牛腩湯不錯，只是牛腩的香味給檸懞的酸味蓋過了，炸雙棗和炒青菜也沒有什麼特別，唯一值得一提的就是滷水鵝片，味道一流，咬下去肉汁也流出來，而且很軟，鋪在下面的滷水豆腐也不錯，我們很快就把他們掃清光，只是一碟的價錢($150)太貴了。下次我情願到其他的潮州飯店試試。 继续阅读

是月初的食評了！阿媽生日，阿爸提議再到金島試菜。以前成日都會黎食晚飯，不過都有好幾年無黎了！所以唔知佢而家d質素係點，而阿爸又好想食潮菜，於是佢嚷著話要再去金島試菜。唔知佢會唔會好多人，一於少理book位穩陣d。七點鐘去到，只得半滿，生意好一般。金島d裝修真係十年如一日，完全無執過。連廁所都一如以往，依舊係用熨門。menu 就有renew過，較乾淨。食物價格不算平，動輒就要六、七十蚊碟。最後揀了幾款，潮州翅、檸檬鴨湯、豉汁蠔仔、炸蝦卷、蘿蔔烙同糖醋麵。潮州翅，阿爸阿媽各一。由於我唔太好潮翅，所以無要到。但我都有試味，味道唔錯，不會太咸。質地是潮翅應有的杰度，但翅針太幼，略嫌不夠口感。由於我無食翅，而我自細已鍾情檸檬鴨湯。所以就叫咗一窩。一窩其實唔係好大，有四至五細碗。味道超酸又超咸，非常下火。但係飲多幾碗就真係腎病加hypertension呀！真係好咸。減咸少少味道會更好。隻鴨反而好好味！d肉好嫩，煲完湯都仲有鮮甜。豉汁蠔仔係見有食家讚，於是先一試。醬汁惹味，不過味道又係太咸，空口食就太咸，撈飯就會好d。蠔仔肥美，又大粒。可惜去殼工夫做得麻麻，不時食到有碎殼。炸蝦卷望落好吸引。不過炸得過乾，個邊乾到韌呀。蝦肉是彈牙的，真材實料。唯炸得過火。蘿蔔烙又係見有人讚先試。結果有dd失望。好油膩呀！d蘿蔔吸晒油，好油。仲要加咗花生，好硬。D蝦係雪蝦，無咩味。阿爸同阿媽都話水瓜烙好食好多。糖醋麵穩陣之選！個麵炸得香脆，麵條條條分明。加埋醋同糖一起吃，是不錯的選擇。整體都比以前退步，調味過咸。火候掌握一般，有待改善。 继续阅读

朋友生日，我哋一行七人嚟呢度慶祝生日，7點半到達，只得三、四成滿，環境OK都算寬敞，Service都很好。鹵水鵝拼大腸 - 鹵水很香，鹵水鵝和大腸都夠入味，大腸很厚，口感很好又唔肥，十分出色，碟底的豆腐也很不錯，又滑又入味火煺什菜 - 清清淡淡的，味道OK嘅。太極素菜羹 - 賣相很好，香濃嘅菜味，十分足料，味道不錯。蝦蟹棗拼豆腐 - 蝦棗和蟹棗也不錯，用傳統做法，雖然唔脆，但都幾好味，豆腐就一般啦。川椒雞 - 很香嘅胡椒味，十分惹味，不錯。咕嚕肉- 這是最差的一度菜，有青椒、菠蘿和豬肉，個汁OK，但豬肉有D韌，麻麻哋。煎蠔烙 - 十分香脆，又足料，咬落去煙煙韌韌，口感好好，味道又好。炒麵線 - 有肉絲、虾和芽菜，材料簡單，但味道很好。糖醋麵 - 煎得很香口，面層脆脆哋，入面就淋，不會太乾，加上白糖和醋，味道不錯。食物質素不錯，價錢ok。喜歡食潮州菜嘅朋友，不妨嚟試吓。 继续阅读

Don't interpret it a wrong way but when I mentioned 懷舊 - Its purely from a personal point of view! Back in the days when I had barely learnt to walk starting from around a quarter of a Century ago - this restaurant was already one of our family's frequently visited restaurants. Its strange how few reviews this place receives as its still pretty full nowadays and requires booking at night time. When it comes to Chiu Chow food, it was often 金島 or 喜萬年 @Wanchai, the latter's really gone downhill now. The reason we chose 金島 as a regular dining place began when my dad often took clients to here as it was 'slightly classier' than the Chiu Chow norm: both the food and the overall decoration, yet its not too commercialised like other places either. Afterall - Chiu Chow food is either very street stall like or, its difficult to find a higher end decently decorated place, where you can drink your Bordeaux and Hennesy XO with the food. May be the biggest change I notice is that nowadays, no one really plays Mahjong here anymore compared to the past. Here's a review of what I had the last 2 times I came but didn't take photos: ****************************7.5/10 檸檬鴨湯 - I never really understood this soup, or should I say, why it needed the duck when there isn't much duck taste. But generally speaking, its pleasant. 5.0/10(蒸)石榴雞 - This has a really thin egg white skin and is again personally, never a favourite dish of mine. At least it doesn't comes with big crunchy chunks of Water Chestnut like some other places. I think some places does it with a more Eggy sauce, like an Ipoh Rice Noodle. 7.0/10 炸雙棗 (蝦同蟹棗) - The Crab version is better but it has a lot of spices and influence, it slightly reminds me of either the Fujian 五香卷 or Malaysian Lobak. Luckily the water chestnuts are finely chopped in this restaurant! The crab meat isn't so apparent but its enjoyable, especially when you dip it into the 金桔油. The prawn ones don't have much prawns taste. 7.0/10 (炸)韮菜盒 - This is quite good sometimes from memory, but other times its very oily and needs more chives influence. I have had better somewhere else in HK but can't remember where exactly. I've had better ones in Melbourne too. I find that they can come in 2 styles - one round and with pastries folded in like an UFO, one where it really looks like a box. Which one is more authentic? Don't know. Its like Indian Samosa's in a way, which come in various shapes.8/10 潮式臭豆腐 - Can't remember the exact name but this is suppose to be slightly 'stinky' and not fresh. I liked this but its a 'STRANGE' taste, even to people familiar with the Cantonese version.9.5/10 檸檬烏頭魚 - One of the highlights, nowadays its no longer served in the Iron Fish-shaped dish, apparently that's been declared illegal since a few years ago? Now it comes in a 瓦堡. The version here is really fresh tasting, plus the cooking is 'finished' on your table instead of pre-cooked, so its not mushy like other places. Love the fish oil... But becareful not to eat this until its cooked, it has parasites.9.5/10 芥菜煲 - I order this everytime I come here if they're in season, because no one else does a better version! I like them both 'sweet' and 'bitter' at the same time. Not sure why but these days 芥菜 is not as great tasting as in the past? Sometimes its bland beyond recognition. I was elated that the version here retained that unique flavour!9.0/10 蠔&方魚肉碎粥 - I always request more roasted 方魚 chips because they're addictive, plus they're hard to get in Australia. The combination of oysters, minced pork, 大地魚干, etc, really is a great combination. Once in a while in other places, u get really bad smelly oysters spoiling the soup though, the hit rate is like 1 in 10 - so everytime I order this dish anywhere, I just pray 9.0/10 蒸水晶包 - I've always loved the version here. The skin is the right size, its bitey and chewy and steamded consistently, although sometimes its over cooked. Both the Red Beans and Mung Beans (?) versions are great.9.5/10 潮州炸油粿 - I LOVE this so much especially the desiccated coconut shreds, peanuts and the caramel like filling made from 黃糖. To me personally, most places make this way too oily. Not here.8.0/10 芋泥 - This comes with Gingko. Taro is perfect sweetness wise, slightly too lardy but I actually find the version here to be not as viscous as other versions I've tried. There's some type of oily coating at the bowl's rim. Love this but could have more Taro's taste.9.0/10 綠豆爽 - This is easy to cook and get right, so nothing can be faulted. 清心丸 are cooked to 'transparent' but still chewy, perfect.***** Finished with Strong 潮州功夫茶. OVERALL - WOULD STILL COME BACK FOR YEARS TO COME.... THERE ARE MANY OTHER DISHES THAT I LIKE HERE, ESPECIALLY THE SHARK FINS AND BIRDS NEST STUFF OR NOODLES STUFF, AND ITS EXECUTED WELL. LUNCH HOWEVER PALES IN COMPARISON... DON'T BOTHER. MID '4' to LOW '5' 继续阅读

兩個好友為我慶祝生日，揀左呢間，我都係第一次去，三個人共叫左四個送一個甜品：凍烏頭、蔥爆蠔仔(唔記得左exactly個名)、雜菜煲、鵝肉同甜品水晶包。蔥爆蠔仔好好名，好有驚喜，雜菜煲同鵝肉一般水準，甜品水晶包過甜。不過呢間酒家有樣野真係唔係咁好，叫凍魚之前，個待應問我地要頭定尾，我地就覺得好奇怪，不嬲都係食開一整條，跟住個待應就話因為佢地d烏頭「好大條」，我地問有幾大條，佢雙手一比，長度起碼有手指尖至手踭咁長，咁我地就話好啦試下要半條，點知黎到居然淨係長過一隻手掌小小咋﹗至於碟鵝肉又係咁，雖然到到都會放d豆腐係底墊高，但係碟鵝肉同豆腐既比例係1:1.5，豆腐係多過鵝肉既....另外間酒樓樓底矮，所以好應聲，雖然大家講野都唔大聲，但係d聲困住左都變得好嘈.... 继续阅读