金牌海鮮火鍋 (已結業)

Went here for hotpot and this place was packed.Tried the beef offal hotpot because it was unique and the strong flavours from the broth make it great for blanching anything.The beef offal parts were delicious and there were lungs, stomach parts and lots of Chinese radish.We had sashimi as well but it tastes better in the hotpot.

呢間係香港都開左好幾年，口碑一向唔差，最近佐敦分店終於開，夜晚經過就緊係要黎試吓啦！金牌牛骨鍋($188)，係呢間出名嘅湯底，個湯一黎到見到嘅唔單單係一個普通嘅湯底，而係一個由超多料同好濃郁嘅湯底。與其話佢係一個牛骨鍋，更加覺得係一個牛雜鍋！因為佢入邊除左有牛骨之外仲有牛雜，食舊蘿蔔已經可以知道個湯底有幾咁濃郁，鍾意食牛嘅可以試吓。本地手切牛肉($268小；$328大)，價錢睇落就唔太平，但係上枱個份量又唔少喎，而且食落去都算配得上呢個價錢，試左都覺得個牛肉係應該淥到唔太熟帶少少生咁樣係最好食嘅，食落去可以感覺到佢個油脂分布好平均，而且係好淋！枱面仲有一個好似係「美極鮮醬」嘅汁可以點，點完食更鮮味。鮮炸響鈴($58)，呢個響鈴係一定要試，因為佢係即叫即炸！將腐竹擺落油鑊度炸同時快手卷好，就整好熱辣辣既響鈴！「1、2、3」，放落湯底三秒就食得架啦，吸哂湯底嘅精華之餘仲食到小小鮮炸嘅味道，好味！自家製四寶丸($108)，呢個四寶丸分別係牛肉、豬肉、鯪魚同埋蝦！呢個四寶丸食得出係手打嘅但係當中最出色嘅就係豬肉丸，同出邊食嘅好唔同！自家製潮州魚蛋($88)，呢個魚蛋係新鮮剁嘅魚然後攪拌再打起而

My friend took me here so I assumed we were having hotpot but it turns out that they do dim sum during the day.My favourite was the beef shaomai because it had a strong orange peel taste.The roast pork buns were also good because the pastry was crisp with sweet pork inside.The next best were the truffle and mushroom dumplings which had a fragrant truffle taste.We also had shaomai's which were springy because they had whole prawns inside.As this place is famous for hotpots, I'll be back for hotpo

上次來吃過點心，這次便找個晚上來試試火鍋！極鮮味活魚刺身！石蚝活生生時就被師傅剖開切起薄片，所以魚味甚鮮。吃完刺身，剩下的魚骨部份更可以以椒鹽炸脆，真是食得唔好晒！這個湯底絕對是心機之作！極為濃郁的牛骨鍋，光是湯底，已有滿滿的材料。大量的牛肉、牛雜以及超入味籮蔔！喜歡牛雜的朋友，沒有不愛的理由！魚蛋十分彈牙，嘗到前所未有的魚鮮味！手工蟹皇餃內滿是蟹肉，一口咬下去，湯汁橫濺！但會比較油膩。肥牛脂肪分佈均勻，但不算突出。

火鍋館不止火鍋，飲茶亦可！午市11時至3時就是點心時段，晚上17：30才開始供應火鍋的。燒賣內罕有地有幾隻鮮蝦，彈牙鮮味，而不止是肥豬肉。雲南野菌餃皮薄餡多，內裏一粒粒雜菌，重點是竟滲着點松露香氣！叉燒包的菠蘿包外層奶香酥脆，內裏餡料亦不錯。乾蒸牛肉燒賣多汁而不乾，口感彈牙像牛肉球。點心是有水準的！