為食館

營業中

休息中

一行10人去為食館幫家人慶祝生日。訂枱時已預留炸子雞，果然不負眾望，皮脆肉嫩，調味啱啱好，超級好味👍🏻另外杏汁豬肺湯也值得推介，$55一盅，超值。另外再點咗其他小菜，分別有清湯牛白腩、南乳骨、龍仔鮮蝦蒸飯、順德漁夫浸勝瓜、薑蔥龍躉腩、小炒王、炸大腸等；全部都好好味！餐館面積不大，共有一張大枱五張細枱，所以並不嘈吵。服務也很體貼，服務員會主動更換碟子及清理枱面。望見餐牌，已經諗定下一次在光顧的時候會點什麼菜式，期待中。 繼續閱讀

拍拖經過二人晚餐，見門口又有名人合照，又晒廚師相，都唔會惗到會中伏。伏到唔單只嘥錢，仲嘥哂食嘢嘅胃口！都只好怪我有期望。我哋叫咗砵酒焗大鱔煲，蒸蟶子皇，同埋薑汁炒芥蘭。蟶子皇個殼好大，粒肉好細，仲要係唔新鮮，「梅」嘅，雖然都有蒜蓉同粉絲，但係超級多油，價錢$248四隻。砵酒焗大鱔，竟然係好厚粉嘅炸大鱔，非常厚粉，大鱔亦都係唔新鮮嘅，啲肉都係「梅」嘅，價錢$228。 薑汁炒芥蘭，又燶又唔好味。唉！只可以話廚師嘅味蕾同我嘅味蕾真係不一樣。但係咁我就浪費咗好好嘅一個晚餐時間同胃口！ 繼續閱讀

叫咗一個豆腐煲 淡過我屋企自己煮一個辣子雞又咸到食唔落仲有一個金莎鮮魷 本身碟魷魚冇問題最有創意都係個喼汁唔知邊個可以諗到喼汁溝水咁偉大嘅發明上到枱好似魚露咁，我問佢拎喼汁佢同我講已經係喼汁嚟…基於呢個咁新穎嘅喼汁配方我決定比六粒星呢間餐廳呢粒係5粒之後剩低嗰粒價錢仲要特別貴 應該唔會再嚟……………………………………………………………………………….. 繼續閱讀

[ Fine Kitchenette 為食館 | 太子 ]This restaurant serves classic Cantonese/Guangdong dishes. It evokes some nostalgia with the separated dining rooms, I highly advise booking early to get to the main dining room where the staff can be more attentive. —— —— 銀杏豬肺湯 (almond pork lung soup) $53/per soupA classic soup. This version though is grainier than the other’s I’ve had with mild but lasting almond taste, not artificial at all. The pork lung is tender and fatty, delicious and nutritious! We got 4 bowls to share between the seven of us, which was sufficient. —— —— 蒜蓉粉絲蒸蟶子皇 (steamed razor clam with garlic vermicelli) $???The razor clam is tender and a tad overcooked so quite chewy, but still edible and able to be swallowed. The garlic vermicelli is some of the best I’ve ever had, incredibly flavourful, rich, oily (without being greasy), and savoury. I saved up the rest of the sauce to be eaten with anything else. And the vermicelli was also great, perfectly cooked and perfect length as well. Normally they sell as a set of 4 but we asked to adjust the price and portion based on the number of people. —— —— 瑤柱桂花炒魚肚 (stir fry fish stomach with dried scallop, osmanthus, egg, and vermicelli)$108 First time trying this dish and it really showcases the chef’s wok hei. Each component is perfectly fried with the thinnest but shiniest layer of oil. Alongside the fish stomach, there is egg and vermicelli, eating everything together gave a melange of textures. The whole dish and especially the fish stomach is flavourless so I recommend eating it with the garlic sauce from the steamed razor clams, makes it 1000x better. A very generous portion was shared between seven of us and I had 3 bowls of this! —— —— 五味豆腐粒 (five spice fried tofu) $52 A classic and they do it slightly differently here. The cubes of tofu are smaller than usual which means more surface area for the crispy batter. However, I found the tofu to be very bland and lacked seasoning, although the batter was thin and the fry was great. Tasted much better when eating with the vinegar. —— —— 為食脆皮雞 - 半 (signature crispy chicken) $158 Their signature for a reason! The skin is shatteringly crispy and thin whilst still having this savoury taste to it. The flesh is moist and tender with a bite, and also very well seasoned. I highly recommend getting this. —— —— 脆皮牛仔腩 (crispy beef brisket) $118 Also another fried dish that was executed very well. The coating is paper thin and the crispness of it contrasts incredibly well with the tender melt-in-your-mouth short ribs. Flavour wise it is very well seasoned. The portion is quite large but we happily finished it. —— —— 龍仔海蝦蒸飯 (steamed rice with prawn) $???So glad we ordered this rice. Although the prawns are a tad overcooked and skinny, the rice is impeccable. Each grain is flavoured so well without being overly salty or intense; with the perfect amount of flavour. It reminds me of lotus leaf rice due to its aroma. I highly recommend adding the sauce from the razor clams to this rice, makes it 10 times better! A very generous portion of green onions on top which I love as it adds some crunch and pungency to each bite. We almost couldn’t finish this big basket of rice! —— —— 油浸筍殼魚 (deep fried marble goby) $3XXWe have been eyeing this fish since we arrived and since we weren’t that full by the end, we ordered it. They only had the big fish available so that was what we got. Had to wait 30 minutes for this but oh so worth it. The coating is of the perfect thickness so you can taste the rich sauce it has been doused in and how it clings onto the seasoned batter but still think enough that it doesn’t overpower the soft, flaky fish inside. I really enjoyed this fish as each piece of meat was flaky and tender. Loved the chilli in the sauce too as it adds another dimension of flavour (I never had chilli with fish before and it works!) as well as the julienned scallions. Also, they fried this so well that the whole head became this crispy chip that was entirely edible! The only part that wasn’t eaten was the backbone as the spine was too thick, but everything else was consumed! Perhaps the best oil-poached marble goby I’ve had! (Better than Sun Hon See) —— —— 推介 🙆🏻‍♀️💬 Overall, really enjoyed every dish served and the atmosphere too. But what shocked me the most was the price, our bill came to less than $2000 which is very reasonable as we were 7 adults that left very satisfied. 🗓 Revisit? ✅ ⭕️/ ❎ 繼續閱讀

All dishes are tasty. Well prepared. Fresh ingredients. Nice service. Price reasonable. Very good value. Though location a little bit away from the Main Street. Still easily reachable by walk from MTR exist. Also with street level car parking slots available. I see a lot of take out orders coming out from the kitchen. You must call ahead to book your table. Always fully occupied by neighbors. 繼續閱讀