留家廚房 (已結業)

真正首次跟太座的上司吃飯，感覺有點怪。但吃飯終歸是吃飯，當餸菜端上枱時，就只顧着吃，甚麼都忘記了...事先到潤記吃了豬手麵，已有了三分之一飽，但總歸都是叫了頗多菜。很努力吃了很多，但還是吃剩不少...見到太座老細，心想這次應該可以慳番筆la....先來個釀龍芽豆作熱身。無論賣相及味道都有如魚肉釀青椒。魚肉打得不算彈牙爽口，不過魚味頗濃，足料；龍芽豆質感頗稔身。若讓小弟可以選擇，還是用上青椒比較妥當....招牌五味骨滲有少許咖喱香，亦帶酸味，想是加入醋或酸梅調味了；排骨炆得淰糯，算是不俗的一味....所謂的京酥鴨跟我們吃開的八寶鴨可謂如出一徹。鴨肉不太嚡身，懷內的蓮子亦入味鬆化。當然，講好吃的還是蓮香的霸王鴨最出色，但這個袖珍版本，水準也不太差....上次第一次吃鵝肝醬炒芥蘭時，感覺是頗新鮮的。可能是新鮮感作粹，這次再吃，已沒有多大驚喜了。而且現在也不是吃芥蘭的時候，吃落不夠爽口，太淰身；肝醬亦下得太多，令味道變得太鹹。感覺是有點失衡了...同樣地，肉絲炒麵亦有點退步。最重要是獻弄得太杰身。可幸麵條炸得仍夠金黃香脆，當成小吃食，亦無不可...自己猜對了，"多謝阿sir請食飯"....

已接近一年沒來，今午打去訂座，想不到於公衆假期，即使要求七時許也肯接受。以前硬性只接受六時及八時兩輪，遲半小時也不行，還會來電提醒入座時間。大部分員工依舊，菜牌內容依舊、價錢依舊、酒價開瓶費亦依舊。是晚不打算喝洒，上次貪名字特別 (奇連士文) 而喝了兩杯，既不便宜，酒質也甚平凡。雖只得三人，也算點了不少菜：煙燻雞 ($134半只)，最期待變成最失望。入口只是微暖，相信已切好一段時間，雞皮只有輕微的燻味，肉質談不上嫩滑。再吃被汁所浸的部位，只吃到甜甜的豉油味，和吃豉油雞沒有分別 。除顏色仍保持之外，餘項皆失色。黃鱔炒粉絲 ($80)，並不奇望會有太多黃鱔，但我和太太真的很困難才找到一兩幼段的鱔肉，全碟只是粉絲、中芹、葱段、木耳絲，用此菜名有點兒欺騙 !五味骨 ($88)，獻汁用咖哩汁、酸梅、醋等製成，入口同時吃到甜、酸、辣味道，肉排的份量足，屬全晚最可取的一味。梅菜蒸芥胆 ($78)，估計梅菜只是最後才鋪在芥菜面，因為芥胆完全吃不到梅菜所滲進的香甜味。梅菜嫌葉多莖少，比家中石澳鶴咀產品還不如。肉絲炒麵 ($50)，麵和獻料分開上，可惜麵餅炸得過火，面層兩側圴有不少被炸得燶透。食料主要是銀

這裡的燻雞很好吃。大部份食物都有水準。只有咖理鱔不對胃口。

The four of us, grandma, parents and I ordered a soup each, 6 dishes, fried noodles and some rice to go with it. Can't type chinese (i know, sorry), but the dishes were the regular traditional chinese dishes, such as their signature rose petal soy sauce chicken, vegetarian dish with pomelo skin, river shrimps, a dish of vegetable in broth, a shrimp paste wrapped in "juk sang" dish, and a "leung meen wong" fried noodles with a sauce with bean sprouts and pork slices that came separate, which was

Came here a few times with my family for lunch and dinner, the food is nice but the restaurant is a bit crowded and the service isn't always great (need to flag down the waiters before they pay attention to you, such as pouring tea, changing plates etc)There are some dim sum choices for lunch, average quality only, guess this isn't their forte.The most impressive dish is the rose chicken, the meat is tender and flavoured just right. Other dishes are OK, but doesn't leave much of an impression af

We've ordered the chicken, "lau ga" rib, and vegetable with goose liver and fried noodle with pork. The chicken is really nothing special, the meat is a little dry. Even a chicken from an ordinary bbq store is better than this. The meat of the rib is very very dry. It tastes like those dry pork which have been boiled in the chinese soup for a few hours. A very disappointing dish! The vegetable was ok. but the look of it was very "not professional". Not only the food is bad, the service of

2007-10-04玫瑰燻雞一直是我捧場的原因﹐但這天來到例牌的要了半隻燻雞﹐卻令我極其失望。只見比早幾次來的要乾身一點﹐但聞到煙燻的味道﹐以為已經恢復當初的水準﹐不過怎知雞肉竟是乾乾的﹐吃下還是又瘦又鞋口。雖然已經知道這裡的燻雞是大不如前﹐但怎樣也想不通怎麼可以差到這個地步﹖﹗劉老闆還坐在隔離檯和朋友暢飲呢﹗當晚其他的菜式反而比較有水準。香露四寶燉乳鴿﹐一盅$45﹐可分2-3 碗﹐用料足﹐味道清甜﹐可以一試。酥炸子薑皮蛋﹐以為是分開炸﹐但原來是把子薑皮蛋放一起﹐外加脆漿來炸。子薑比想像中來得辣﹐不過創意搭救喇。秋天是吃各式菌類的好時節﹐所以要了個時令菜﹐干巴菌炒蛋。干巴菌是雲南野菌﹐味道濃郁﹐每一口都有干巴菌和雞蛋的香味﹐雞蛋亦炒的很滑﹐不會過熟﹐用來送飯一流。蔬菜要了個蒜茸白菜仔﹐特別要多蒜茸﹐也做到了﹐讚。

花膠湯很清润，烟鸡有玫瑰露味，荷叶饭好香．一顿不错的家常便饭．

食過二次，一次晚飯同一次同同事食晏‧晚飯個次叫咗個套餐，用信用咭簽單送咗個五味骨，重專登訂咗個蒸魚頭‧出品屬於精美小菜，幾精緻好味，五香骨幾特別，有少少咖哩香味又唔萛辣，幾惹味‧另外柚皮同骨香雞水準幾好，但專登訂個魚頭真係唔抵，百二蚊蒸大魚頭又冇乜特別，同屋企水準差不多‧每人大概百五蚊消費‧最近再去食晏，四個人叫咗個套餐再加咗半集骨香雞‧印象較深都係五味骨同骨香雞‧價錢幾抵，一百蚊個人‧無論晚飯同晏晝，招呼都幾好，地方又幾清靜骨子‧幾個人想靜d食餐精美小菜呢到係幾好嘅選擇‧

I've been to Kin's Kitchen twice and I believe I will be a repeated customer there until recently when I called them to make a reservation for 8 for dinner.The staff over the phone mentioned that they had 2 sessions - 6pm and 8pm. As this didn't really fit me I asked if I need to follow this 'sessions'. He did not answer I thought he has dropped my call until 3-4 seconds I indicate my presence he answered 'Yes yes'. What a service.I think customers have a lot of choice for good food AND good

自從呢度開業後，一直想試。卒之今次有機會，happy.^_^用HSBC咭仲有甜品送，仲happy...唔理三七二十一，大叫特叫...咕嚕肉用上靚脢頭肉，texture十分軟，不過小弟始終認為要用偏肥嘅靚肉排先至盡得神髓；甜酸汁味調得剛好，一D都冇死酸嘅討厭味，不俗...鵝肝醬炒芥蘭又另有一功。鵝肝嘅濃味配上爽甜嘅芥蘭，有出奇地好嘅化學作用。太座食到唔停得口..肉絲炒麵係小弟點名一定要叫。平時我响其他鋪一定唔會叫(因為一向最怕食嗰D橡筋麵，炸得油淋淋，再淋上杰撻撻嘅獻，怕怕)。但呢度嘅麵炸得脆而不油膩，好似食薯仔片咁，獻亦不太濃；肉絲及韮黄嘅份量亦足，配合紅醋而食，一D都唔覺膩，堪稱全港最佳嘅肉絲炒麵...招牌太后雞反而覺得普通。用雪藏雞己係一大忌。對小弟嚟講，只係普通甜豉油雞一隻，冇乜特別...最大surprise竟然係送嘅参鬚龍眼粟米糖水。夠晒誠意，料足又不太甜，入落去簡直涼透心...可唔可以take away ar..?

上兩星期同屋企人去食晚飯,一行十一人,大家都係第一次去,咁啱有個hsbc優惠套餐推介,我地柯打咗個餐,再加一隻京酥鴨。個餐送一支智利紅酒,入口唔錯。食物方面都很可口,味道亦很特別,已忘記有幾度菜,但係個煎大蝦(去穀)配咖喱汁就頂瓜瓜,食到個個都話正。另外就有湯有菜有魚又有肉,樣樣都有齊。隻京酥鴨都好特別,千祈不可混與素食的香酥鴨,呢隻係真鴨,內裡釀了很多東西,皮脆鬆化。雖然個餐牌可以揀半隻柯打,但係入面釀咗野,最好叫一隻。放心,隻鴨唔係燒鴨咁大隻,同小型片皮鴨差不多大小。埋單一人約$200。

新partner請媽媽吃飯, 她的家人與我們共十一人, 到她所安排的留家廚房吃晚飯。本身對這類型"懶精緻"的中菜不太熱衷, 始終覺得好的中菜是要夠鑊氣。不過又估佢唔到, 味道是喜出望外。玫瑰薰雞的味道很香, 又夠惹味, 我是一件不留地吃! wasabi牛柳粒很特別, 牛柳煮得七成熟, 軟熟有肉味, wasabi又不搶, 卻有刺激味蕾的效果。例湯一人一盅, 奉客就至得體, 我這個湯精是清了碗底。苦瓜蝦乾蒸蛋加入了打成蓉的苦瓜及苦瓜汁, 面頭好似好蜂巢, 實則是很滑, 加上苦瓜的味道, 是清新可喜的一道菜, 本人最愛。蝦籽柚皮上桌就聞到蝦籽香, 味道是不澀又清新, 配上濃濃的醬, 不錯。眾多菜中, 茄子蝦仁是較失色的一味, 不過都唔多油。梅菜蒸芥菜膽的菜很嫰, 兩樣分開吃是好吃的, 可是一起吃就有d難度。醋排骨的排骨幾脆, 口感唔錯。蜆介鯪魚餅太受歡迎(又幾細碟), 轉完一round連蜆介都冇剩! 炒飯好乾身, 又炒得香, 米粒又有咬勁, 唔係一眾靚女唔動手(而是餐為半business dinner), 我一定清碟!最後的甜品是桂花馬蹄糕, 煎得脆脆香香, 入口清甜, 加埋馬蹄碎及松子,

新頂爺上任...8個人一齊黎呢樹晚飯....食左:例湯- 由於其他湯實在太貴...唔係翅就係鮑...唯有要呢個....發菜蓮藕豬利湯...夠意頭啦掛...留家煙薰雞- 好香煙薰味..雞又夠滑...唔錯..蒜片牛仔粒- 一般咖喱脆鱔- 自己唔食鱔..所以唔知味道..蒜蓉炒豆苗- 豆苗要多油炒先好味...但係今次真係乾得緊要...蝦仁燴茄子- 成晚最好味既一道菜....XX骨- 唔記得個名..味道都OK...留家炒反- 炒得乾身又好味...由於份量實在少...所以追加三樣能填飽肚既:肉絲炒麵- 我本身係唔鍾意食呢款麵...但係唔知點解好吸引我...D麵好脆...加埋D肉絲獻...都好得喎...北姑炆米- 超好味...估佢唔到...咕嚕肉- D肉外脆內軟...好味....原本想食荷葉飯.. 但係要預訂....可惜..啤酒只有小樽裝....沒有大枝裝....紅酒又太貴....總括而言...呢間餐廳價錢set 得太高...令人覺得好唔抵食...即使有人請...都覺得唔值....

父母時常到這裡食午餐，所以團年飯亦訂了在這裡食。團年六位套餐，約千六蚊，加千死蚊有火瞳大燉翅，本來套餐只係燉冬菇湯，咁老豆好鐘意食翅的，梗係加啦。火瞳大燉翅，d翅比想像中幼，比鳳城的雞燉翅渣，更加唔可以同魚翅城比!梳翅細都算，但係清理得唔係咁好，仲有鯊魚骨係裡面!!個火瞳，即肘子，普通，又不鹹又不香。每人都有兩碗湯，到我的第二碗，竟然有d肥糕係面，奇怪!當晚我地八點入坐，有四台都係大台，可能因為咁，所以d送都出得慢，續碟上。魚肉煎讓四季豆，幾香口的一味送。幾得意，未食過咁配搭的。玫瑰煙薰雞，細佬以為係鴨，幾好味，今夜隻雞係細雞，反而合我家的口味，皮香肉滑，好味。西芹炒斑球，斑球都唔錯，新鮮，但係細塊，即係條魚略細。不過都好鮮味。羅漢齋，呢個好好味，材料有好多唔同的耳，例如瑜耳，雲耳，黃耳，加上生根，粉絲髮菜碎等，媽媽勁讚!蝦膠讓冬菇，d冬菇都唔錯，又口感，個火腿溶汁都唔錯。雲腿扒津白，呢碟最離譜，d菜切到一吋乘一吋咁細，成碟得少少。好唔得!蟹肉伊麵，d蟹肉得一絲絲，好少，真救命，d蟹好貴？呢個好淡。伊麵過淋!家鄉湯圓，原來係鹹的，係魚肉(好似街邊魚肉湯!)加(米需)米圓子，好奇怪。個人