楓林小館

营业中

休息中

Item: 楓林小館
Rating: 3
Author: h0410232

Fung Lum

162 食记

味道

环境

服务

卫生

抵食

19563

铜锣湾

$101-200

粤菜 (广东) 点心中菜馆

116

h0410232

等级4

1.3K

枫林从大围迁移到铜锣湾, 看来生意还是可以的, 至少它可以在荃湾开分店, 特别在疫情的时间. 还记得在大围吃的时候, 每枱也要吃其经典的红烧乳鸽, 而且大部份都是免切原只上枱, 整只拿起来吃相当有霸气. 年纪渐大怕麻烦, 还是叫厨房切开四份, 吃起来优雅一点, 至少不会弄到成枱也是乳鸽残渣. 它的红烧乳鸽味道十年如一日, 肉香够嫩, 油汁够东多, 皮脆而弹, 酥香味道由骨头渗出来, 吃的时候什么也不用点, 当然连淮盐也不需要.其他小菜水准则有点参差, 像是虾籽柚皮的柚皮完全不够入味, 内里是散开而怪味, 浅白色的纤维, 吃起来的就像吃成口沙的感觉, 虾籽份量也不够多, 整道菜不合格. 黄金虾炒饭的咸蛋够香, 也能平均沾在饭身, 可惜炒饭不够干身, 口感有点糊化, 但已经比虾籽柚皮出色. 相比起来梅羔骨的表现已很不错, 排骨外脆内嫩, 肉汁和梅酱结合起来够香, 梅花香味也够, 是继红烧乳鸽之后最出色的.Funglam Restaurant is famous for her roasted pigeon that is a traditional poultry in HK. It is

枫林从大围迁移到铜锣湾, 看来生意还是可以的, 至少它可以在荃湾开分店, 特别在疫情的时间. 还记得在大围吃的时候, 每枱也要吃其经典的红烧乳鸽, 而且大部份都是免切原只上枱, 整只拿起来吃相当有霸气. 年纪渐大怕麻烦, 还是叫厨房切开四份, 吃起来优雅一点, 至少不会弄到成枱也是乳鸽残渣. 它的红烧乳鸽味道十年如一日, 肉香够嫩, 油汁够东多, 皮脆而弹, 酥香味道由骨头渗出来, 吃的时候什么也不用点, 当然连淮盐也不需要.

其他小菜水准则有点参差, 像是虾籽柚皮的柚皮完全不够入味, 内里是散开而怪味, 浅白色的纤维, 吃起来的就像吃成口沙的感觉, 虾籽份量也不够多, 整道菜不合格. 黄金虾炒饭的咸蛋够香, 也能平均沾在饭身, 可惜炒饭不够干身, 口感有点糊化, 但已经比虾籽柚皮出色. 相比起来梅羔骨的表现已很不错, 排骨外脆内嫩, 肉汁和梅酱结合起来够香, 梅花香味也够, 是继红烧乳鸽之后最出色的.

Funglam Restaurant is famous for her roasted pigeon that is a traditional poultry in HK. It is juicy, crispy for skin and meaty for meat. The juicy is nasty and no need additional seasoning. While no live pigeon is available in HK, most of them are from China and are freezing so that it is great to see the restaurant can cook without any terrible freezer taste. Other dishes are so so and you can mainly focus on the pigeon that may be disappeared soon because of the infectious control.