新和富餐廳菜館 (已結業)

After last gathering I could not try 鬼馬, and I really loved their 豉油雞, so 文迪and I came to this place again. We came really early at 6, but they could only offer us a very small table next to the kitchen, as all other tables were reserved. poor environment. 豉油雞would not be realy until 7:30, since we loved this dish, we decided to eat 鬼馬and 是但first and wait for 豉油雞.1.鬼馬:9分, 沙律醬+ 油炸鬼= 正!2.是但:7分, quite nice, adding 鹹蛋黃to 蒸蛋, but some of the food were over-cooked.3.玫瑰豉油雞:2分, we had very good comment

after i have seen the openrice.com recommendation, i go to this restaurant with my family. the food is really good. but the service is quite poor. however, the food taste so good, especially the "龍蝦蒸飯", and the price is reasonable. Highly recomand!!!

其實在我或部份食友以言, 參與Openrice的飯局都未夠一年, 不過, 食野wor, 邊有所謂丫, 所以又促成了三十幾人的飯局. 前前後後都叫了十多碟小菜, 要數晒就真係唔計得喇, 但講印象深就非黃金蠔同蟶子莫屬. 黃金蠔好大隻(如圖), 外面薄薄一層粉漿加咸蛋黃, 吸引力真係好大, 不過, 食完一隻就真係要停手, 因為都幾漏同埋膽固醇高嘛, 所以真係幾佩服KC. 另外蟶子都好大隻, 面頭鋪滿一層”魚香”(即係平時魚香茄子的魚香呢^^), 呢個煮法真係未見過, 試了少少, 聖子都幾爽, 唔錯. 後尾見隔離檯都有叫呢味, 睇來口啤都幾好. 另外三味雞當中, 個人較鍾意醬油雞, 甜甜的, 有食友覺得甜了一點, 但反而咁D雞肉夠味呢!! 至於其他的豆豉鯪魚油麥菜, 四季豆, 煎中蝦, 豆腐鯪魚球煲, 咕嚕肉等都係一般. 飯麵類方面, 豉油王炒麵夠乾身, 夠鑊氣. 至於萬眾期待(等左好耐先上檯)的龍蝦仔蒸飯就有點失望, 龍蝦仔本身夠鮮甜, 但墊底的蒸飯只有蒜蓉味, 完全沾不到一點龍蝦仔的鮮味, 這樣的話倒不如要一客清蒸龍蝦仔好了. 最後送的甜品係椰汁栗子西米露, 好多栗子粒粒,

1-year anniversary gathering. 31 people in 2 tables. it is a warm environment for us! It is very nice to gather with all openrice friends for dinner, even though this time the food is not really good!1.豉油雞:9分. I love this dish the best. Maybe this is the first dish that arrives after a very long waiting for food. As a chicken lover, this dish is satisfactory for me. 豉油好味.2.炸子雞:5分. It is worse than豉油雞. Seems like the chicken is a little bit old, should be better to cooked as豉油雞. After fried, t

豉油王炒麵像橡筋一樣，如東寶有十分，此裡只有頂多五分。三雞中只有豉油雞可取，但分得一舊，真吾夠喉。沒有鬼馬真失望。等了很久的龍蝦飯，飯味此乎太濃，和龍蝦不甚匹配。咕嚕肉，正如KC 兄所講竟然有骨，我吃那舊還有大大舊骨，真是不合格。整體而言不算太過出色，可能希望太大，反而有點失望。

約會一周年，大家又約飯局，今次一來就三十多人，兩檯有多。其實咩原因都係假，有得食，就一定支持的了。呢度其實同仁寶係同一個老細，在隔離訂左檯，可以打來這裡取消番。街坊小菜館格局，地方淺窄，衛生比大排檔好不了多少，檯面的筷子，更是「立」到不可置信。在這裡點菜不算難，十五人一圍，點了十六味菜，有豬有牛有魚有海鮮有菜。﹝詳細菜單已交Lulula寫版頭食評，大家有興趣的可以去看看﹞總括而言，海鮮的水準較高，其中以一味酥炸黃金蠔最為味美。蠔大大隻夠份量，醮了鹹蛋黃再炸，這裡聰明之處是炸漿很薄，吃得到蛋黃的鹹香及蠔的肥美，令人不禁一吃再吃。這麼重膩的東西，很少吃多過一件，今晚也忍不住口，再吃一件。可能因為很多朋友怕肥，所以這一味是到最後也有剩，希望不是嫌味道不好吧；蒜蓉肉碎炒蟶子﹝圖示﹞是另一味不錯的菜色，蟶子大大隻，爽脆鮮甜，其實怎樣煮也好吃。其實吃落，蟶子同個蒜蓉肉碎味道不太夾，加上吃起來又兩者分家，最後是剩了不少蒜蓉肉碎在下面；龍蝦仔蒸飯雖然最早叫，最遲來，龍蝦仔跟下面的蒜蓉蒸飯又好似無咩相干，但舖在面的龍蝦都幾鮮甜，品質不差。我們叫了大的，十五人分也夠吃，份量足，以一百三十幾蚊來說是抵食；另

阿媽生日聽同事講話北角新和富係一個不錯的食店去之前都有係openrice 先聽過d commentD網友都寫得幾正面就去試一試Total叫左六樣野招牌豉油半隻豉油汁都幾多但又唔係好咸反而有少少甜似水汁多過豉油汁送飯最蒜容肉鬆炒大聖子聖子好鮮甜好大隻重幫你去埋殼先上碟加埋d蒜容同肉鬆一齊炒正鬼馬油炸鬼拌沙律醬估唔到係咁好食喎南乳碎炸骨之前d網友已經推介唔使我多介紹了必食蒜容蝦飯(大)一定要一早落單先因為其他哂佢都未唯有叫d白飯頂住先西蘭花拌花技片叫得太多肉類叫個菜中和下水準還可以六個人食五百蚊抵食service就麻麻叫白飯都要等茶要你叫先會refill真係可能好生意啦重有地方就真係幾擠迫下想去試的朋友要唸唸

好早時幫襯過佢既副線/隔離的仁寶小館, 但聽聞有個叫”鬼馬”既菜式,好特別,尋晚就同班同事黎食晚飯喇!我諗呢度有好幾款都是出名菜,我地叫左一點點啦! ─籠仔荷葉蒸蝦飯(大$120)(要等的,所以要預早叫) 籠裡的荷葉上放了蔥+蛋白炒白飯,面頭擺上開邊蒜蓉蝦。D 飯好綿,唔會話蒸到淋晒,這晚既蝦仲好鮮甜添! 另一特色菜─鬼馬,係用油炸鬼釀入鯪魚肉, 放上沙律醬再兜, 沈上黑芝麻。因為番炸過,所以非常脆,失左油炸鬼味道/質感, 沙律醬亦太多。雖然好似彈緊,但只是小小意見而已,實質上,味道係勁正o既!另外有-XO醬肉粹大蟶子$68, 好冶味-椒鹽賴尿蝦,好大隻,好脆,炸到連肉都收縮左-玫瑰鼓油雞,隻雞肥左D…. 好滑,汁好味,嫌唔夠入味-面醬蝦乾炒唐生菜, 係面鼓啦,但無蝦乾咕喎?-酥炸黃金蠔,黃金當然係咸蛋黃啦,再洒D蔥, 賣相好靚, 味道都very gd !不過我覺得D蠔好似係被發大過, 因為無乜蠔味-南乳脆炸骨,唔油,肉亦係瘦瘦的,炸粉無過厚最後奉上甜品,芋頭西米露, 都好得架!

以下是本人的食後感：一．去此店一定要訂位，無論是否假期，如果唔係要等到九點．二．"石本"酒美國生蠔，一定要試．三．XO醬聖肉碎子王幾野味．四．南乳炸碎雞，ｄ雞重有汁．五．蓮偶炆腩仔，好有屋企feel，五花腩好正．人多食當然最好，人少食唔晒都可以打包麻！

此店的位置隠閉, 大家可能把他忽略了. 　在這間餐廳食過晚飯的客人大概都有”估佢唔到"呢一種咁覺吧.. 這兒的豉油雞的確相當出色!! 但雖要事先訂定~ 可想這雞的好食程度另外蘇炸豬手亦是不錯的小菜. 其中即叫即炸0既豬手配上南乳汁. 相當吸引!! 唯位置不多. 加上此餐廳亦相當受區內食客歡迎要試食就建議先訂位