全記海鮮菜館

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Item: 全記海鮮菜館
Rating: 3
Author: roid

Chuen Kee Seafood Restaurant

458 食记

味道

环境

服务

卫生

抵食

8043

西贡

$201-400

粤菜 (广东) 海鲜中菜馆

178

roid

等级3

(English review below)
西贡的万圣节晚上，还未到6点，四处都是（扮鬼的）人（同狗勾~），好多餐厅都已经挤满人。我跟朋友在海边见到连这间霸王（这里大部分海鲜酒家都属于这个集团），朋友打趣地说:「𪠳~都唔知系唔系挂住米芝连个牌呃游客嘅，哈哈。」。不过我们见这里都快满座，就决定进去，费事碰运气到其他餐厅排队。

酒楼安排我们的位置刚好是在室外的大鱼缸旁边。鱼缸内有超大条的鱼，目测至少都有一米长，非常吸睛，很多比鱼还小的小朋友都前来拍照（所以我很旺丁~）。其实鱼缸都几壮观，半圆的设计让大鱼显得更大条，我坐在旁边觉得自己身处海洋公园，不过这个海洋公园的大鱼比较可怜，都没什么空间可以活动，有点幽闭恐惧。不知道这么大条的鱼会在什么情况才会上台成为食物呢？

这里有传统酒楼的味道，加上是在海边，环境不算干净，回收碗碟的手推车都放到门前，不过整体都尚算企理。不少人都是出海水上活动完才过来的，都不会怎么介意湿漉漉的地面吧，未天黑就已经灯光火著，不用期望有海边的浪漫气氛了。我们入座后已经差不多爆满，有很多人排队很久也等不到位置。酒楼服务大家应该不会有期望吧，加上人多，一开始就预左这餐会吃得赶。菜牌选择不算少，而为免选择困难，我们点了二人餐，缩窄了选择的范围。

第一道菜是南非龙虾伊面。说实在，身处香港的海边竟然不是吃本地新鲜海鲜，而是吃南非的龙虾好像有点浪费了地利，不过南非龙虾的确很好肉地。虽然比不上波士顿龙虾的鲜味，但把肉夹出来的一刻，手指已经透过筷子感受到弹性，好像拔出一大抽橡筋的感觉，吃下去结实弹牙，口感不错。最值得一赞的是伊面煮得非常好，不会干身甚至粘在一起，反而再与香浓的芝士融为一体，条条分明，滑溜弹牙，可以让人吃到忘我，注意力全都放在口感上。这个伊面几乎就把龙虾比下去了。

接著下来的是白灼海虾。哇，上菜时笑左出黎（不过如果你超肚饿就应该笑唔出）。虾虾部落很疏落~只有小猫三四只，看上去很孤独很凄惨，好像战乱遗下的弃婴。不过吃下去还可以吧，总算是新鲜的海虾，点上豉油就显出鲜味了。

有两道菜都有蒜蓉，而且蒜蓉份量不小，一上台便扑鼻而来的香味很吸引。白菜用蒜蓉炒得好香，但也好油腻。不过整体上晚餐都没有用上很多油所以整体都不会吃得很滞。元贝有蒜蓉外还有粉丝。贝壳有成只手板那么大，满载大量粉丝，尽收蒜蓉味。元贝比五块硬币大，也很厚，有点像象棋，放在口有很满足的感觉，很有嚼劲。（我没有放过象棋入口，你地都唔好试~）

沙巴龙趸有一个前臂那么大条，很新鲜，吃完之后就够饱了。当初在想要不要加𩠌，结果不用。上面的葱很香很好吃，我们全都吃完。可惜龙趸有点过火，失去了嫩滑的口感，甚至有点鞋口。口感最好的是鱼头，胶质重，我把它分解到只剩下骨头！

之后上甜品的时候店员没有问过我们就快手收起了花生，我朋友赶不及吃，很不开心噢。甜品是红豆沙，挺浓，有红豆香而且有一颗颗红豆给你吃，吃了就满足了，然后就被姐姐赶走了。

我们来这里只是为了食物而不是环境或者服务，所以没有失望。至于食物就还可以吧，海鲜供应浮动时，这些海鲜质素不错，价格算是合理。

It was not yet 6 pm in Saikung at Halloween, there were so many people (and almost many ghosts, as well as doggies~) everywhere, and many restaurants were already full. We saw this seafood restaurant conquerer (several restaurants here actually belonged to this chain, almost claiming the vicinity). My friend joked, "Probably this place is just using Michelin as their tool to profit from ignorant tourists, haha.". Anyway, it was almost full, so we decided to give up looking for other restaurants but took their seats right away.

The restaurant let us sit just next to their huge outdoor fish tank. The fish were least one meter long, which was very eye-catching. Many children who were shorter than those fish came for pictures. The fish tank was quite magnificent, with concave design making the fish looked even bigger, and it made me feel like at Ocean Park. However, I also felt a bit claustrophobic as there was barely space for those big fish to swim. We were quite curious under what circumstances would such big fish be ordered as food…

The restaurant was just like other traditional Chinese restaurants. Adding that it was by the sea, the environment was not that clean, and you can actually see their used dish trays placing here and there, but luckily it was still orderly. You should not expect any romantic atmosphere of the seaside, as they already had strong lighting even before sunset, plus the ground was wet, although many people came here after returning from sea trips, so they likely would not mind that. After we took our seats, it was almost full, and there were many people who had to queue up for long. One should not have expectations for service in a Chinese restaurant like this, especially when there was such a large number of people. We expected a rush meal from the beginning. There were quite some choices of dishes, so we ordered a dinner set for two to narrow down the range of choices we had to make.

The first dish was South African lobster with teriyaki noodles. To be honest, eating South African lobster sounded a bit of a waste of the geographical advantage as we were right by the sea supplying fresh local seafood, but the South African lobster was indeed nice. Although it was not as savory as Boston lobster, the moment I pulled the meat out, my fingers already felt the bounciness through the chopsticks as if I was pulling out a big chunk of rubber bands. It was firm and elastic and the taste was good. What I wanted to praise the most was the noodles. They were totally not dry and they did not stick together. Instead, they integrated with the fragrant cheese, giving smooth and elastic noodles one after another, which totally immersed me. The noodles almost defeated the lobster.

Next came the poached shrimps. You would probably laugh if you see the dish (but if you are super hungry, you would not). This was an extra small tribe of shrimps looking so lonely and miserable, like abandoned babies left behind a war. But they tasted fine, as they were fresh prawns after all, and you can enjoy extra freshness with soy sauce.

There were two dishes with garlic in quite substantial amounts, bursting with appealing aroma. The stir-fried cabbage had a great garlic smell, but it was so greasy. Luckily it was almost the only oily dish so it was fine talking about the whole meal. Steamed scallop with vermicelli had big shells at palm size to retain the garlic flavor with vermicelli. The scallops were larger than five-dollar coins, and were thick, similar to Chinese chess. It was very satisfying placing them in the mouth, and they had a nice chewy texture. (I have never put a Chinese chess into my mouth and don't you try that...)

The fresh Sabah grouper was as big as a forearm, which filled our stomachs, so we gave up our beginning thought to order extra food. The green onions at the top smelled great and were delicious, so we finished all of them. It was a pity that the grouper was a bit overcooked, so it was not tender, and went even a little bit rough. The best part was the head, which was a gelatin feast. I degraded it into bones only!

When the dessert was served, the staff quickly took away the peanuts without asking. My friend missed the chance and was very upset ar

. The dessert was red bean soap, which was thick and had strong aroma of red beans, and carried some red beans for chewing. After that, we were satisfied, and then were quickly expelled by the staff.

As we only came here for food instead of environment nor service, we were not disappointed. As for the food, it was mostly seafood at a reasonable price with passing quality, so it was fine given the unsteady nature of seafood supply.