影片
開飯介紹
由燒味大牌檔開始做起的鏞記，現已發展成中外聞名的粵菜館，多年來鏞記酒家獲獎無數，尤其以燒鵝馳名，不少外國遊客慕名而至，回國時更訂購特別包裝的燒鵝，故有「飛天燒鵝」之稱號。
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獎項殊榮
最優秀開飯廣東菜館 (2008-2011,2014), 最優秀中西區開飯熱店 (2010)
特色
同客食飯
適合大夥人
附加資料
開瓶費300
營業時間
今日營業
11:00 - 22:30
星期一至日
11:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
相關文章
This famous restaurant is traditionally known for its roasted goose, but since the dispute of the Kam family which led to the separation of the brothers opening their own restaurants, I have not visited them. Today, I came to Yung Kee to see what has changed over the years.The décor has a modern and neat design, totally not the type you would expect from a Chinese restaurant that has opened since 1942. Seated at a table at the far end, with windows on the side offering a glimpse on Wellington Street, it is pleasant and comfortable.We have a combination of the signature dishes plus the seasonal chef’s selection, starting with their famous Signature Charcoal Roasted Goose 正宗炭燒黑鬃鵝 ($300). This normal portion is good for 2-3 people, with the goose not fatty and the meat quite tender. The taste on its own is nothing special, but after adding a bit of plum sauce it is better. I found the skin is not crisp and honestly, I think the quality of its goose has deteriorated, and inferior to Kam’s Roast Goose or the ones in Sham Tseng.Next, we have Almond and Pig’s Lung Soup 杏汁滋補豬肺湯 ($180 each). The soup has a delicate almond note, with the lungs washed thoroughly so there is no weird taste. There are other ingredients like gingko, pork, and bean curd sheet added too. While it tastes good, it is less delicious than another traditional restaurant Lin Heung Tea House that I recently visited. And in my opinion the soup will be better if it can be served steaming hot.From the seasonal menu this dish caught my attention. The Stir-fried Frog’s Stomach 皇冠翡翠戲藏龍 ($380) is using the special ingredient - frog’s stomach, which looks like large pearls, with a nice crunchy bite. Together with asparagus, gingko, yellow ear, brown fungus, pine nuts and Tonkin jasmine, it has a nice, delicate taste and is a great dish for summer. After the slight disappointment from the first two courses, this one helps to rescue some marks.Another dish on the main menu is Braised Garoupa's Belly with Yanmin Sauce 銀棯醬炆鮮斑腩 ($450). Served in a sizzling hot pot, the large grouper flesh is tender and seasoned well, highly fragrant from plenty of shallot and ginger, and not greasy nor does it feel too oily. The yanmin sauce has provided slight acidity to help balance the flavours. Fantastic and this is my favorite one on the night.We have also Fried Rice with Mini Crab Roe and Ginger 禮雲子薑米炒飯 ($320). Another of my favourites, the fried rice is very nicely cooked, not oily and with each grain distinct, the chef has added the prized mini crab roes, which must have taken meticulous effort to get from the small crabs, to give an amazing umami taste. With some small pieces of chopped ginger and scallions to add fragrance and balance, the portion is good for four bowls, and we basically finished them all in no time.For dessert, my wife has Red Bean Sweet Soup with Aged Tangerine Peel 遠年陳皮紅豆沙 ($55) while I go for Black Sesame Sweet Soup 生磨綿滑芝麻糊 ($50). Both sweet soups are nice, not too sweet, with good fragrance from quality aged tangerine peel and the grinded sesame respectively.Service is good, with the staff attentive, but again, as I have shared frequently, should introduce more details to allow the diners to learn and appreciate the dishes more. The bill on the night is $2,172. Overall, still a nice Chinese restaurant but given its fame I believe there are more expectations, and the roasted goose is honestly a bit disappointing.
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公司有位合作咗好耐嘅同事下個月要移民，一team嘅同事就約埋食餐飯，地點揀咗喺鏞記。揀呢度，大家都覺得佢夠經典，有啲香港情懷，作為farewell飯局，個地點都幾有意思。先嚟個蝦籽紮蹄，豆香同蝦籽嘅鮮味，相當開胃。招牌嘅炭燒燒鵝拼叉燒當然唔少得，燒鵝皮香肉嫩，叉燒都保持到水準，一上枱好快就俾人掃晒。鵝肝醬百花雞亦都好有驚喜，雞肉釀咗蝦膠，口感彈牙，面頭嘅鵝肝醬甘香豐腴，係好考功夫嘅一道菜。另外碟粵式乾煎大蝦皇都好搶眼，啲蝦幾大隻，用茄汁乾煎得好香口，酸酸甜甜幾開胃。再叫多個紅燒豆腐斑腩煲，熱辣辣上枱，斑腩夠滑，豆腐索晒啲汁，送飯一流。最後加多個清炒郊外靚時蔬，清清哋，平衡一下。成晚大家有講有笑，主角係我哋嘅同事，食物變咗配角。不過，都要讚下啲食物質素夠高，喺呢個充滿回憶嘅地方，同舊戰友道別，祝願佢前程錦繡，呢餐飯都算係一個圓滿嘅句號。
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阿爸阿媽結婚週年，西餐佢哋麻麻哋，新派菜又怕佢哋食唔慣，諗嚟諗去，都係鏞記呢啲老字號粵菜最穩陣。因為想兩老食得精緻啲，所以特登揀咗幾味手工菜。首先個禮雲子蒸嫩蛋清 ，滑到布甸咁，面頭嘅禮雲子甘香，老人家食最啱。主菜叫咗個大海斑酥骨炒球，呢個真係考師傅功力，斑球炒得好有鑊氣，魚肉嫩滑，阿爸係咁讚。另外個鵝肝醬百花雞都好香口，雞肉上面鋪滿蝦膠，再加埋豐腴嘅鵝肝醬，口感好有層次。最後叫多個「上湯腿絲浸菜苗」，等佢哋食啲菜，個上湯好清甜。成餐飯，見到阿爸阿媽食得好開懷，不停話好食，就覺得呢餐飯值得。有時慶祝，唔使花巧，傳統嘅味道先係最好。
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Love Yung Kee’s charcoal-roasted black bristle goose, and the retro-yet-spotless 3-floor space—classic Cantonese dining at its finest. 🥢 ✅ Charcoal Black Bristle Goose: Smoky crisp skin + juicy meat! ❌BBQ Pork: Skip (dry—save stomach for goose!) ✅ Crab Roe Crispy Prawns: Crunchy roe + bouncy prawns ✅ Pepper-Salt Squidaper-thin, zero grease!✅ Dual-Cured Sausages: Rice’s BFF 🍚 ❌ Wonton Soup: Weak broth, tiny dumplings ✅Soups: Natural sweetness, no MSG! 📍 32-40 Wellington St, Central ⏰ Mon-Sun 11AM-10:30PM
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同另一半都鍾意捐窿捐罅搵嘢食，今次特登嚟鏞記，唔係為咗咩大魚大肉，而係想感受一下呢種舊香港嘅情懷。坐低一刻，成個裝潢同氣氛已經好有feel。我哋冇叫啲咩名貴菜式，反而想試下佢哋啲家常小菜，睇下老師傅嘅功力。一煲熱辣辣嘅魚香茄子煲上枱，鑊氣十足，鹹魚香同茄子嘅軟糯，撈飯真係無敵。另外叫咗份白切新鮮平原雞，雞有雞味，肉質嫩滑，點少少薑蓉已經好好食，係一種好純粹嘅味道。再加碟椒絲腐乳炒通菜，通菜夠爽脆，腐乳味調得啱啱好。最驚喜係個禮雲子薑米炒飯，飯炒得乾身，粒粒分明，最正係啲禮雲子，為成個炒飯帶嚟獨特嘅甘香同鮮味，薑米又可以平衡返，食到停唔到口。中環呢啲地方可以靜靜地坐低，食一餐有溫度嘅飯，感覺真係好好。
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