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2008-07-14
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本人认同以下七子食评。I went to this 鸳鸯 "restaurant" a few days ago with a small group of people. According to the Food and Environmental Hygene Department that this eatery is only in the process of applying for a restaurant licence, and is therefore currently operating without proper licence....This is a short recount of my disappointment: （各位网友不好意思，因为时间关系，中英夹杂，于我，打英文比中文快）I was told (and read elsewhere) this restaurant started off as a private kitchen 私房菜 in the New Territories. The reason, really, why an
I went to this 鸳鸯 "restaurant" a few days ago with a small group of people.
According to the Food and Environmental Hygene Department that this eatery is only in the process of applying for a restaurant licence, and is therefore currently operating without proper licence....
This is a short recount of my disappointment: （各位网友不好意思，因为时间关系，中英夹杂，于我，打英文比中文快）
I was told (and read elsewhere) this restaurant started off as a private kitchen 私房菜 in the New Territories. The reason, really, why any one would pay a premium to custom a “private” operation that is not paying tax while making money, nor subject to any health and safety regulations, is that it has reputation for good food, and that was what we expected when we decided to occasion this extension of a private kitchen that had received so much media attention. I don't think the day we went lived up to popular expectations at all in terms of food quality, service nor safety.
Food
- Apetitzers:
虾冰蟹酱 "Dream Team"
The prawns were simply steamed and served with conditments which the serving staff cannot identify.... The eatery apparently ran out of the larger prawns, and as we were a group of 7, we were served 6 big prawns and 1 small shrimp! It was not until we complained properly that the attendant returned the small shrimp to kitchen, and 3 small shrimps were given to us to replace the missing big one. No apologies, and the finality of the lady chef's comment (being relayed to us) that three small ones are good replacements for the bigger ones, hinted the sort of treatment we can expect for the rest of the evening...
野家拼 "Organic Seasonal Sampler/Homemade Preserves"
Vegetables were allegedly grown at the chef's farm. Apparently Yin Yang's vegetables are so precious that, each person is only entitled to ONE STRAND of a sweet potato sprout and ONE QUARTER OF A SLICE of beetroot!
When asked where the seafood forming apetitzers (prawns and mini crabs) came from, the lady chef claimed she did not know. Since they did not come from her organic farm, the owner is then not so concerned...?
石烧老汤 "Terracotta soup"
Soup was served out of order (it was the first item on the menu). A bit too salty, not hot enough, and the crab (unshelled) was in the way in the bowl making it hard for one to take the soup.
- Mains:
海鲜 （综合以上以及主菜各项） - 欠缺鲜味，稍“刄“(tough)，看来货源不比一般的海鲜酒家好。
石磨鸳鸯豆腐 - 好看，看得出用了功夫，但既不香，也不清甜，有点两头不到岸。
黄土鸡 - 没有鸡味，方法需要改良，因为太干，太咸，吃不到一些前文（下）提到的肉味。彭庆记、甚至马会中菜部的鸡好吃多了。
玻璃青菜 - 这道菜真的比较过分，用类似XO酱的酱（因为服务员自己也搞不懂）把菜湿抄，上菜时青菜已黄已老赖在一盘汁当中，这道菜几乎无人碰过。 就算青菜是自己种的，也不能否决味道、做功、（甚至）卖相的重要性吧--香港很多酒家、酒店也会自己种或采购各种基本或特别香料等物，但也未尝看见有一家会因此放弃了对食物的基本要求。
跟红顶白（烤猪） - 各项中比较出色的一道菜，皮脆，肉松化，但不值得为此付700大元吧，分量也实在太太太少了。如果不与提供的酱料和在一起吃，会太咸以及欠缺食物的复杂感，但酱料的分量不够，向服务员提出了也没有跟进。也搞不懂为什么会用一个这样的名字； 但如果这是艺术上的坚持，没话可说...
生死恋(活海鲜鸳鸯饭)** - 烤得很干偏脆的双色饭（味道之分别不明显）和上面的墨鱼以烧热了的扁大鐡窝出场；没有什么墨鱼的味道没有落到饭上，墨鱼跟饭好像是完全分开的。墨鱼没有调味，可能是为了保存海鲜的鲜味，可惜嚼下去墨鱼还是没有什么特别，反而饭显得很热，但墨鱼又不够热，也没有味道。
** 由于此饭是用一个烧热了的扁大鐡窝盛载，但服务员拿来了以后没有作出任何提醒或安全安排就把烧热了的鐡盘放在转盘的边缘，又把金属的勺放到盘上共我们自由分派，令吾友不慎把手烫伤了，也当场红肿了，但鸳鸯方面只有服务员把烫火膏借出，连厨师看见也没有说话/安排，作害的鐡盘的位置也没有被更正。这道菜实在太危险了，有关方面缺乏应变的技巧和安全意识也实在令人侧目，也替以后的食客担心。
- Desserts:
因为不清楚是卖口感还是味道 （因为各方面都有点怪怪的），既不传统也不特别好吃，试验性质很重，不详提了。
- Overall:
Definitely not worth the price ($680 per head plus 10% service charge), and not living up to its reputation.
- Settings and safety
Stairs are VERY slippery and the hand railings for the stairs (one side only) are loose.
张贴