鏞記

營業中

休息中

Had the worst goose meat ever, dry and chewy. Sneaky business practice. Told them we wanted to buy takeout to bring onboard. They took a long time to chop up the half goose so we would not have time to open the box to check if ok cos we needed to rush to board the plane. Opened the box on the plane and was so disappointed and disgusted with the ugly sparse pieces of dry sorry looking duck that looked like left overs more than anything we had have at the restaurant in Central at all.

Yung Kee is a Hong Kong institution famous for its roast goose. With a history spanning over 70 years, this restaurant has mastered the art of roasting geese to perfection. The roast goose at Yung Kee is a culinary masterpiece. The skin is incredibly crispy, while the meat remains tender and succulent. Each bite is a harmonious blend of flavors that will leave you craving for more. For a complete dining experience, pair the roast goose with their fragrant fried rice or sautéed vegetables. The re

半年前曾因公司宴會光顧，真心覺得好味，今次家慈生日，決定和人一齊食鏞記正宗粵菜。是晚點咗:佛山汾酒滷燻蹄：酒香濃不嗆，味道唔會膩，做前菜開胃啱啱好蜜汁吊燒鵝掌紮:道菜考手工，鵝掌去骨包埋叉燒粒、鵝肝腸同鵝肝，用鮮鵝腸紮住塗蜜汁炭爐燒香，唔單賣相吸引，味道都極富口感香煎家鄉蓮藕餅：呢道菜比較家常，味道不錯但未算十分出色脆皮燒腩仔：燒腩仔皮薄兼脆， 脂肪唔多，腩肉嫰滑白灼薑蔥豬心蒂： 入口非常爽脆陳皮紅豆沙：陳皮味濃，完美結束晚餐全家上下一致表示滿意，應會再回頭，下次食點心。

就快離開香港，要趁宜家食多幾餐粵菜。個人而言，鏞記嘅粵菜水準超高，雖然價錢偏貴，但真心唔錯！  招牌乳豬一攞出嚟已經好香，夠曬大件，食落口皮脆肉嫩，肥瘦比例剛好，一啲肥膏感都無！另外Xo醬鬼馬炒帶子都好jeng，xo醬汁辣辣地、甜甜地，加埋帶子一齊炒，鑊氣十足。

今日專程去鏞記食特色菜 — 薑葱加拿大麵包蟹。麵包蟹切件非常仔細，食落一啲碎殼和異味都無。師傅用古法烹製，將切件上左蛋白和生粉再炸，完美鎖住肉汁和營養，令到蟹肉好滑嫩、鮮甜無比，加埋半凝固狀的蟹膏，口感濕潤濃稠，很值得大家親臨嘗試。

尋日老豆生日帶左佢去鏞記食飯，燒鵝肯定要叫啦。四個人點左個例牌，好香炭燒味，加埋個燒鵝汁同梅醬，好juicy好好食，每次嚟都一定要叫。 另外點左桂花蟹肉炒津絲，要炒得ｄ蛋好似桂花咁碎真係好考功夫，少ｄ耐性都唔得，食落ｄ芽菜仲好爽口，加埋一齊食好香，口感好豐富。 仲有牛腩煲，牛腩冇雪味，牛筋炆得好入味又岩岩好，軟腍得黎唔會太爛，個腩汁送黎送飯就最正。難怪老豆指定要黎鏞記食飯。

每次都會來食燒鵝，好好味雖然價錢貴，但係絕對值得。前兩日同屋企人來食，三個人一份例牌燒鵝，一個菜，一個炒飯足夠。燒鵝皮香肉嫩，酸梅醬先係精華，酸酸甜甜得來又開胃，好送飯。好多人專程來食佢嘅燒鵝，絕對係新鮮整出來，而且係可以睇到個櫥窗啲燒鵝，可以放心食。仲有個揚州炒飯，份量足夠三個人食，料好多，味道都唔錯。

連續食咗兩日排檔，有啲厭，難得來香港梗係要試下啲高檔嘢，燒鵝當然都要試下。鏞記酒家就在中環，可以遊玩太平山頂或者逛中環的街道時候來這裏用餐。酒店裝修很好，好經典嘅港式裝修。吃到菜品之後，不得不說鏞記真的名不虛傳，燒鵝真的很好吃，肉質非常嫩滑，滿滿的香氣，真的讓我佩服餐廳的廚師了，當然，還可以搭配上酸姜皮蛋，蝦餃，叉燒，芒果布丁等，更能打開胃口。

中午同同事去鏞記食飯，點咗隻燒鵝同埋叉燒，燒鵝真係好好味，炭燒香味真係第二度食唔到，隻鵝唔肥但食起上嚟唔會乾，點啲酸梅醬又開胃又好味。叉燒都係我食過最好味嘅，好厚身，肥瘦適中，有少少燶，食起上嚟好香。鏞記係我係香港食過最好食嘅燒鵝。

趁長假期成班親戚一齊食飯，提前訂咗鏞記四樓嘅貴賓房，呢度比樓下大廳清靜，好舒服。叫咗好多個餸：1⃣️燒鵝、叉燒呢啲都係必點，燒鵝皮香肉嫩，叉燒肥瘦適中。2⃣️魚湯竹笙浸豆苗，魚湯味道好鮮甜，竹笙好厚，豆苗煮得剛剛好仲好鮮嫩。3⃣️紅燒茄子班頭腩煲，頭腩好入味，茄子索晒汁送飯就最正。4⃣️XO醬炒澳洲帶子，XO醬味好濃，完全唔會蓋過帶子嘅鮮味，食落仲好爽嫩。                         5⃣️生炒臘味糯米飯，粒粒分明，好味。個個餸都好好味，而且服務態度好好，全家人都覺得呢餐無得彈。

同朋友行到威靈頓街，見到鏞記個大招牌就去試下。四個人點咗三個菜，一個係前菜，金鑲脆皮嫩豆腐，好嫩滑。另外兩個係叉燒同埋蒸水蛋。叉燒好爽口肥瘦適中，水蛋好嫩滑，好好味。因為有個朋友唔鍾意食燒鵝所以無叫到，下次自己一定會來試下。

鏞記啲前菜同埋點心好精緻，好好味。皮蛋酸姜按份點，一人半隻溏心皮蛋加酸姜，好爽口，中間溏心部分超正。點心就叫咗蝦餃同蛋撻，都係細細粒，但係蝦餃好新鮮，蛋撻酥脆。值得一試。

價錢俾普通燒鵝要貴，但係燒鵝好好食！可以係出面個櫥窗睇住師傅斬燒鵝，皮香肉嫩，環境又正。再加上服務態度一流，始終高檔舒服好多，想來感受一下香港酒樓的可以來鏞記體驗一下，真的不錯。

今日去到見到咁多人排隊等位唔想排，干脆去買外賣翻去食。要咗半隻燒鵝，係櫥窗度睇住師傅即斬裝盒，色水好靚，一摞到即刻趕翻屋企趁熱食，仲好正！皮仲好脆好香，鵝肉好嫩，飯未煮好已經食曬咁滯，真係好好味，個個都忍唔到口。睇來下次要早啲去，堂食應該會仲正。

平時嚟鏞記都係食燒味多，燒鵝，叉燒，乳豬全部都好正宗，好好味！今次侍應介紹咗個椒鹽海參扣，原來海參扣係海參食道。從來無喺出面食過，今次我第一次試，海參扣咬落原來係好煙韌彈牙，口感十足。椒鹽味道剛剛好，拎嚟送酒一流！真係一試就愛上啦。