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中午隻出色的馬仔啊，人人都係要醫肚仔！喺馬場唔一定要食貴野，亦有好多平價又好味嘅美食！總之就你試吓一個好特別嘅中餐享受今次我叫咗一個番茄炒蛋、將爆炸炒辣雞再配上一個五穀白飯及一個明火靚湯， 姐姐仲送咗有冇佢咁大嘅橙俾我蕃茄炒蛋好重蕃茄味，但亦都賠償得天衣無縫；醬爆炒雞亦炒得好出色，完全係返入去雞裏面，好香亦唔喊！我好喜歡將佢嘅執到埋落啲飯一齊食完全係有中西合璧嘅感覺！佢唔靚當年好明顯唔係好好好求其嗰隻而係加咗好多材料，包括雪耳、木瓜、南北杏、果肉，其中混合一齊完全係日本好人後嘅湯！
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This year our department annual dinner was held at the Happy Valley Racecourse Sponsers Box, thanks to our department's doctors in charge for paying and arranging the event!I got there when our bosses were giving speeches to start the evening so I couldn't take a photo of the view. But if I did, it would be spectacular as you get a great one of the entire race course in all it's glory.Layout of the room is simple elegance. It's rectangular and with one side where it's a window that leads to a balcony for horse race viewing.The menu for our evening.Should note that all food was separated for us at tables to the side. Service was prompt and food was divided up quickly. Drinks were always filled without our knowledge. I swear, every time I picked up my glass of juice, it was filled.We started with roast suckling pig. Skin was crispy though there was a huge chunk of fat on it still. It was probably the most oily suckling pig I've ever had. Meat was moist.Second course was sauteed prawns with seasonal greens and honey glazed Yunnan ham. Seasonal greens were stalk from Chinese mustard green which was crunchy when bitten. Prawns were fresh enough but oddly lacked any sort of seasoning that it was bland. Honey glazed Yunnan ham was drenched in honey so it was sweet instead of the usual saltyness. It was also pretty tough to bite into. The dish was also very oily.Third course was deep fried seafood roll filled with salad. Roll was crispy. Salad had a nice tang of mayonnaise. Seafood, I discovered was just diced scallop. We were given mayonnaise as the dipping sauce. I found that odd since the roll was made of mayonnaise. A bit redundant.Fourth course was braised conpoy on seasonal greens. Seasonal greens were apparently straw mushrooms and broccoli. This was ok but overly oily as well. My coworker commented that all the food was more oily than other Chinese places she's eaten at. I agreed with her.Fifth course was a double boiled silken fowl soup with sea whelks and porcini mushrooms. This was really good soup. It was super hot. Sweet and rich in flavor. Best food item on the entire menu.Sixth course was braised goose foot with black mushrooms and seasonal greens. Or bok choy. This was ok though a bit underseasoned. It was also super oily.Seventh course was steamed Sabah garoupa. The fish was perfectly steamed and sweet.I had to leave after this to go to work so didn't eat the rest of the meal. However, my coworker came to my work place after the event as he had to pick up his car and had packed some of the fried rice and the black glutinous rice dessert soup with black sesame rice dumplings for me and my coworkers for eating later during our break. The fried rice was pretty good. There were lovely chunks of roasted duck. The dessert was not overly sweet and very creamy. More creamy than usual Chinese dessert soup. The black sesame rice dumplings had a bit too much dough and not enough filling.I've been to the Jockey Club several times to eat with my relatives. Be it the Clubhouse or the Sponsers box for dim sum or dinner, I always feel the same way. And this time it's no exception. Service is excellent. You want something, they give it to you immediately. There is no confusion among them. The staff know exactly how to serve, to make sure everything works smoothly. They make your eating experience relaxed and stress free. Perhaps it's from their years of staff training process, but I've never had a problem with their service. The only thing is the food is average. It tastes fine but it wasn't great. This banquet meal cost $7888 per table of twelve (we were informed of the price ahead). That's more than most Chinese restaurants. But for food to only taste average is a bit over priced in my opinion. Apparently, the price paid was mostly for service and brand. And that brand is The Hong Kong Jockey Club. And I guess you get what you pay for.
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新春商務酬酢，應邀赴一個試酒晚餐，席設跑馬地賽馬會之廂房內，正值有夜馬賽事，可試酒，吃晚餐和睇跑馬，一舉三得，當然不會錯過。甚少到如此高檔地方的我，除感覺新奇外，還概歎港人懂得享受和賽馬會的豪華設施。這晚主辦機構在這廂房內安排了自助餐，免除要等齊人才可開飯的弊處，自助餐的食品，雖不及一般酒店的琳瑯滿目，但勝在簡而精，冷盤有數款雜菜沙律，野菌批，煙三文魚，鱸魚，香草意粉等，意大利雜菜湯，一個燒味檔，一個燒牛肉檔，熱盤有五個像天文望遠鏡的銀爐，還有甜品，雪糕等，及四款芝士。廂房的另一邊還有共五十款的多國名酒任飲，豈不快哉！頭盤我選了煙三文魚，鱸魚，野菌批和香草意粉，煙三文魚用刁草醃過，肉質軟滑帶薄薄的煙燻味，刁草與三文魚是非常合拍，伴以麥包片也很合適；鱸魚是凍食，配了些少的番茄醬，把魚鮮的甜美表露無遺；野菌批，有幾種不同的菌類夾雜而成，配以紅莓醬，將平凡的菌味變得複雜，也很開胃；香草意粉是加了 Pesto Sauce，淺綠色的意粉滲著松子仁的香味，吃後也不覺膩。跟著試了意大利雜菜湯，材料豐富，落足菜蔬和煙肉，番茄味亦濃。熱盤約有十款，計有：四川辣汁炒青口，芥末燒汁牛仔及牛腰，烚三文魚配刁草忌廉汁，檸香炒蝦，香草蒜蓉燒雞伴欖及芝士，泰式咖喱鴨，芝士通心粉，甜雜椒及粟米仔，炒椰菜花及辣椒薯仔，白飯。我祇選了三款，烚三文魚不覺「鞋」，檸香炒蝦可能因時間擺放關係，外面的粉漿變腍，而芝士通心粉亦一樣，不是al dente；到了烤肉檔，本來很開心，廚子切了一塊頗厚的燒 Angus牛肉給我，但啖後感覺除了肉質腍之外，毫無肉味可言，有點失望；幸好烤肉檔後來轉換了西班牙燒乳豬，廚子用剪刀剪了一塊給我，皮脆肉嫩，但與廣東乳豬不同，味道殊佳，又在燒味檔要了件切雞，叉燒和鹵水鵝，都是水準之作。甜品的種類除有三款水果外，還有 fruit crepes，忌廉脆餅條，我則試了黑茶 creme caramel，杯仔裝的 tiramisu，chocolate truffle cake，New York Cheese Cake 等，都是精心泡製的，另一邊還有一個小雪櫃，滿載小杯裝的 Haagen Dazs 雪糕，到後來祇剩得幾杯，我則吃了一個 Cookies & Cream，而附近還有一款中式糖水叫「蛋白長春露」，有紅棗，桂圓，蓮子，杞子，百合和切成丁方的蒸蛋白，是一個清潤的糖水。再吃多幾粒馬會的 homemade 朱古力後，便放下刀叉了。第一場開跑了，勝出的馬兒叫「分享」，我也樂得與一眾同業友好分享工作心得和品嚐美酒美食，喝過我最愛的 Gewurztraminer 後，我便提早離場了。
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