| 餐廳: | 東昇樓海鮮酒家 |
|---|---|
| 資訊: |
為鼓勵食肆透過提供食物份量選擇和採取減少廚餘措施，與顧客共同從源頭減少廚餘，環境保護署推出了「咪嘥嘢食店」計劃，參與食肆如符合評核準則將獲「咪嘥嘢食店」認可資格和獲發「咪嘥嘢食店」的標誌及標貼，以供張貼於店舖內和宣傳，供顧客識別。此計劃全年均接受申請，申請費用全免。
詳情可瀏覽：https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
堂燒乳豬~即燒上檯皮脆肉嫩頗不錯不過還是比起早年退了步~
咕嚕肉~有小朋友在此菜必叫啦酸甜對板如能再香脆些更得人愛~
椒鹽鮮魷~炸漿夠薄脆魷魚淋滑又彈牙瞬間被吃光光~
豉椒炒蜆~正常味道沒甚驚喜~
豆豉鯪魚炒油麥菜~夠鑊氣油麥菜清爽好吃~
叫了兩桶生一桶整蠔薑蔥生蠔煲~桶蠔比較粉薑蔥較吸引我多點~
另一桶整我最like嘅砵酒焗生蠔~成品煮得不夠香no good~
魚湯浸勝瓜魚肚~這個水準一流用木盤上檯好大體,魚湯香濃加上勝瓜木耳等爽口之物配上充滿魚湯的魚肚好清新怡人~
蒜蓉開邊蒸蝦~選上海中蝦新鮮味美大家更搶吃墊底索晒味的粉絲呢~
辣子雞~堅係辣我吃了條洋蔥巳投降但不代表好吃我認為香辣要並重才叫好吃囉但這菜我只吃到辣並無香氣
豉椒炒聖子~跟炒蜆一樣不過不失啦~
大家要飲啤酒叫多碟小炒王送酒炒得好香口腰果鬆脆魚蝦乾鹹香加上爽口西芹真係酒都飲多幾杯~飲勝haha
炒飯我都飽到吃不下了
最後仲有窩心小甜品吃,豆豆要食啫喱佢就爽快哋只問我一個吃不吃我便說吃呀但我冇錢喎豆豆不加思索就跟爸爸說"比錢"嗰一刻真係巧感動亦知道豆豆真係好錫我由細睇到大果然零捨不同呢^0^
Another dish that was recommended was Fried soy pepper with clams. The dish is made up of evenly chopped vegetables and clams cooked at extremely high heat very quickly. This style of cooking in the right hands delivers a sense of "wok hei" that cannot otherwise be accomplished. Also, the sauce develops strong flavour profile for this dish and create the depth of flavour, which complements the clams just right . Just by looking the dish, the colour and consistency of the sauce looks right, the diversified colour of the dish looks very appetising and the smell of garlic, chili and cooking wine kept wafting into my nose. At my first taste, i get some of the saltiness coming through and a bit of sweetness, I think its a bit over-powering and too strong for my palette. Then the spiciness starts getting in. Overall, the balance is managed satisfactorily, but there is still room to improve. the clams, however, were overcooked, giving them a rubbery texture like chewing gum.
The third dish was Deep fried salted squid. The deep frying technique plays a crucial part in the dish, the right amount of frying batter and the temperature of the oil is very important, the gap for error is marginal. The thickness of batter was controlled well, giving equal parts of squid and batter. The batter is also aerated, giving pockets of air sac in-between the batter and the squid, allowing wonderful texture in the mouth. The squid was cooked through, while remaining it soft and moist. The batter was fried to golden brown and crunchy. But the seasoning lacks a bit, it could require more salt and pepper. My surprise was the dipping sauce, at first glance i thought it was some plain, boring soy sauce. After tasting, I found out that it has rich flavour profile, some sourness from the vinegar, sweetness and saltiness, which complements the squid perfectly. I strongly recommend dipping half of the squid into the sauce, as remaining part of it crunchy would be nice.
The fourth dish was a Deep fried golden shrimp. This dish was somewhat new to me and the dish looks very intriguing. The shrimp was rather big, the oiled shell gives a slight translucent view under the sunlight, hiding the white meat. The carmelization on the shrimp imparts a fresh and delicious flavour. Breaking apart the head and encased inside, is a dot of rare orange shrimp paste, which is very delicate and sweet. The streaked white meat is springy and moist, the flavour from the shell were able to penetrate inside, oozing into every strands of the meat, good seasoning was used.
Last but not least was a Dongjiang tofu pot. This dish is served in a clay pot, wrapped with tin foil, to remain the heat inside. I loved the way that they not only present the tofu, vegetables and minced fish, but they have prepared a stew to come with it, which is able to capture the essence of the ingredients. The soup is very light, and contain subtle flavours. The main ingredients were cooked to a very soft state, especially the vegetables. The tofu is still moist and firm inside, without breaking apart. The smoothness of the tofu travels through your mouth at ease. The minced fish is cooked just right with a bouncy texture. If you observe closely, you will notice that the minced fish has different shape and sizes, which means that the restaurant mince its own fish, instead of buying already minced fish from factory.
Verdict - Tung Shing seafood restaurant has lived up to its expectation of a warm-hearted and regional restaurant. I had this meal for $398, the price was fair after you take into account five dishes, rice and beverages. Overall, it’s pretty comparable actually.
東昇樓是馬灣涌村其中一家食肆，以海鮮和燒味聞名。
東昇樓設有兩處室內及一處戶外座位，雖然佈置有點凌亂，但從東昇樓的實木大門，木櫃子、貝殼掛畫，還有分隔兩個用餐區的魚缸等擺設，不難發現老闆的個人品味與設計心思。
侍應姐姐先為我們送上例湯。蓮藕豬骨湯湯料充足，可惜未能掩蓋其化學調味的味道，不過對例湯並無任何要求的我們，用作暖暖喉嚨便是了！
因為沒有預訂，所以未能一嚐燒鵝的滋味。而侍應姐姐早前提及的半份燒乳豬，最後又由別的食客搶購了，所以燒肉是唯一的燒味選擇。
"野蠻女友" 不吃羊，但中式的羊腩煲卻是例外。
羊腩煲一滾，"油雞安" 馬上夾上一件羊肉嚐之，他謂羊肉不單沒有羊羶味，連羊肉本身的肉味亦較淡。試了一件，羊肉燜得腍軟，保留恰好的彈性，可是肉味真的過淡了。怪不得不愛羊羶的 "野蠻女友"，吃得輕鬆自在，反而愛好濃郁羊味的我們，得不到預期的快感！
沒有要上昂貴的龍蝦、象拔蚌等海鮮，大家卻選了惹味的豉椒炒蟶子。蟶子新鮮、甜美、肉嫩，證明東昇樓的海鮮真的有水準。可是豉椒醬汁鹹度卻有點過火，也許廚師忽略了豆豉原有的鹹度，因此一時重手了。
椒鹽鮮魷炸得不油，味道又調得恰到好處，配上新鮮、柔軟富彈性的魷魚，非常稱心！
金銀蛋浸白菜仔保留白菜的爽感，沒有過份軟腍，而白菜的鮮甜味則由鹹香的金銀蛋漸漸帶出，這道蔬菜沒有被扣分之處，也做到了應有的水準。
土魷肉餅蒸熟後，再經煎煮，便成了效果比普通的蒸肉餅更為甘香的煎土魷肉餅。肉餅沒有因此蒸煎而變得乾硬，倒像煎牛扒一樣，煎煮的過程竟將肉餅內的肉汁鎖住了，也沒有影響肉餅本身的鬆軟度，感覺還不錯！若能在肉餅中再多添馬蹄和土魷，相信口感會更加突出。
未點菜，看來了一煲例湯，這個例湯是不用收費的。雖不用收費，但味道絕對不差，餡料十足，味道濃郁，湯頭亦不是像水一樣，而是有厚度的，鹹度亦適中，當中還帶點清甜，而且沒有甚麼油層，喝也喝得安落。
先到的是燒腩仔，從前我是不吃的，因為怕肥，但現在似乎拒絕不到，肥從口入，肥了這麼多也很正常，看來我是時候要下定決心減肥了。
看似平平無奇的雞，但上來還是熱的，我覺得熱雞比凍雞好吃得多了。雞肉肉質十分嫩滑，十分肥美，而旁邊的鹽焗醬亦很香，沾來吃十分惹味；平日不太喜歡吃雞，但鹽焗雞我便喜歡吃，或者那鹹香實在太能刺激食慾吧。
吃這種大排檔食物，我最喜歡便是點椒鹽西魷，在家中沒法子做，只好外出享用。雖易做，但不是每間店都做得好，我則認為這店做得不錯。魷魚非常的軟腍，非常鮮甜，魷魚味亦很突出；炸料亦不厚身，魷魚不會被一層厚厚的炸漿包著，沾上少少的豉油，已是一道美食；至於餘上的碎粒，用來伴飯是非常惹味的。
接下來便是海鮮煲；大概當中充滿著新鮮的海鮮，所以這湯很鮮甜，而海鮮的熟度亦適中，所以肉質帶點彈牙；粉絲的份量亦不少；菜亦是帶著鮮綠色的。這個煲的味道雖是不錯，但並不是非吃不可。
這是後加的，因為看到旁邊的食客在吃，太吸引了吧? 這燒鵝比想像中好吃，外層燒得非常香脆，布點微燶，這樣子是最香口的；肉味十分濃郁，濃郁在於本身的鵝而不是那醬汁的味道，肉質亦很軟腍；而醬汁的鹹香度亦適中；同枱說比深井更佳，我多年沒去過深井，已經忘記了那燒鵝味了，不過也相信這不會比那差吧。
最後來的便是鹽水煮蜆，但其實這是第一道點的，不明白為什麼我們要三催四請才來，到最後等了三十分鐘，老闆說漏單，我是最沒有耐性的，差點想發火。
Signature Roasted belly. The skin is crispy meat is okay but really no that special and I cant taste any charcoal taste,
Deep Fried Peep Mega Shrimp
Vegi in fish soup
蟶子王不算頂級巨型，但仍是肉厚，每人一隻以豉汁蒸，惹味汁料並沒有掩蓋了蟶子本身的鮮甜，加上口感爽嫩，雖近 $30 一隻，也是值得。 
燒鵝半隻連頭奉上，賣相可取。燒鵝外皮燒得很香脆，內裡肉雖不多，但嫩滑不乾身，肉汁豐盈，加上散發著陣陣獨特的炭香，確是一試難忘。 
除了酒樓飲宴，很少會點燒乳豬。半隻烤乳豬切成見慣的小塊，外皮脆得像吃薯片，內裡肉嫩多汁，而且新鮮出爐還帶微暖，不像一般酒樓吃到翻熱的。價錢不算便宜，但也值得一試。 
原條大白鱔捲成圈狀，以豉汁蒸熟再切開，單是賣相也一流。大白鱔肉厚肥美，豉汁完全滲進肉中，惹味香濃，百吃不厭。 
捨棄常點的椒鹽鮮魷，改為豉油王吊桶。吊桶爽嫩而不硬，口感一流，而且鹹淡適中，味道比想像中更好，值得推介。 
排骨以冰糖及梅子醬調味，燒好再灑上白芝麻，賣相不錯。排骨肉雖不多，但也算嫩滑，醬汁偏甜，但欠缺香味，有幸沒有想像中般黏口，多吃也不覺得膩。
上次吃過蒸茄子，味道不錯，所以今次再點。茄子以銀魚仔、蝦乾及土魷粒清蒸，配合豉油及芫茜等配料，帶出茄子的鮮味，令平凡的食材變得不平凡。 
相比起之前出色的菜式，這個西芹腰果雞丁味道雖不差，但顯然有點普通，比下去了。 
雜花煲用上幾種不同蔬菜，每種均青嫩新鮮，味道不錯，但小弟最愛滲滿上湯的腐竹，入味得來口感也佳。 
油麥菜不如雜菜煲中的蔬菜新鮮，而且炒得頗油膩，水準之下。 
一般酒樓用上紅豆沙等常見糖水作飯後甜品，但這裡卻是豆腐花，而且是自製的山水豆腐花，不另收費，誠意十足。豆腐花不算十分嫩滑，但豆味頗重，清甜可口。
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