影片
開飯介紹
黃色門廚房得到米芝蓮香港澳門2009指南推介。
店內有「九龍皇帝」曾灶財的書法
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營業時間
星期一至五
12:00 - 15:00
18:30 - 23:00
星期六
18:30 - 23:00
星期日
全日休息
公眾假期
18:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
Yellow Door Kitchen is a private kitchen at night and does a set dinner menu, but for lunch, it is just a normal restaurant and you can order from an à la carte menu. (1) Each person was given a bowl of their homemade soup at lunch. The soup tasted good, and (as far as I could tell) didn't have much MSG!(2) The Glassy Bean Sheet with Shredded Chicken ($64) was huge. The chicken was firm and fresh, and the glassy bean sheets were excellently stretchy. This dish was spicy and delicious.(3) The Stir-fried Bean Thread with Minced Meat ($75) was another accomplished dish. The vermicelli was cooked to a perfect texture and the spicy seasoning was tangy. (4) The Boiled Chicken with Sichuan Spicy Sauce ($98) was also lovely, and the chicken was tender and smooth.
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Yellow Door offers a slightly more muted version of the cheek-numbing pepper dishes that to me represent typical Sichuan dishes. The food isn't oily or heavy. We had fish in chili oil, stir fried bamboo shoots and eels with dry chili peppers. The fish in chili oil was done very well; the fish fillets were cooked to perfection, tender and juicy and not too spicy, while the chili oil wasn't too oily at all, more laced with flavorful sauces than the transparent red chili oil that is sometimes used. The stir fried bamboo shoots were very young and green, showered in a light glaze sauce that looks, smells and tastes like some of mom's best home cooked dishes. The eels with dry chili peppers were done very well; the eels were soft and tender while the chil peppers were dry and packs a punchy taste. Everything went really well with white rice. The dishes came very fast and were presented beautifully. The portions are comparatively small and perfect for lunch. There are a limited number of tables with generous space between them, so that you can have pretty good private conversations. The window of the restaurant looks out into Soho outside while isolating you from the street noise, making the restaurant feels like an oasis in the middle of a busy market, and the decor in the restaurant has a artsy, casual, warm kind of feel. Good for small group lunches and dinners. We had a reservation--called an hour ahead of time for a 1pm lunch spot--so didn't have to wait. Service was discreet and efficient, and the friendly wait staff spoke perfect English. The dishes came within 10-15 minutes of ordering.
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地址有點難找, 係一棟唐樓上面, 咁岩果日去, 電梯壞了, 要走7層樓梯不過上到去, first round drinks are free as for cooling down drinks lol是日的菜單print 了係張紙上面, 特別order no spicy, 侍應都很貼心, 上菜時, 有特別提點那一款會辣些, 而且每上一碟, 佢都有介紹 是晚我覺得最出色的是Ginger & Spring Onion Chicken, 很香and it's boneless!!!(本來是四川口水雞的, 因為不吃辣所以先轉了這個)
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步出升降機後，看見的並不是一度黃色的門，而是一幅紅色的牆，上面印有相信是「九龍皇帝」的墨寶。地方雖然不大，但也頗有特色。未選擇要吃甚麼前，侍應首先送上每人一碗老火湯。味道不錯，沒有味精得來，不會很淡。今次一共選擇了四味小菜。先來的是混醬雞。雞肉夠滑，醬汁帶麻得來不會辣，這醬混得不錯。隨之而來的是螞蟻上樹。一款小辣的菜式，粉絲軟硬度適中，是伴飯的好選擇。跟著是干煸四季豆。有肉粒及雪菜相伴，當吃到差不多第三口時發覺有少許麻的感覺，但真的是很少，感覺都頗特別，而整體是很好吃的。最後是炒年糕。這裡用上的調味頗特別，帶甜之餘也加入薑一起炒，味道很新鮮。唯一美中不足的是年糕有點粉的感覺，不夠煙韌。
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Located on the 6th floor in a non-descript office building in the crowded district of central is Yellow Door Kitchen. The Yellow Door Kitchen specializes the renown spicy Sichuan cuisine. The Michelin Guide recently awarded them Bib Gourmand, which emphasizes acceptable pricing standards for locals. The small restaurant, which can be reserved for private dining parties, features only a 6 tables.Though I had heard much about the Braised Pork Ribs, I was interested in the other offerings. Included with the set meal of Braised Pork Ribs was the Vegetable Rice. We also had an order of Steamed Rib & Sweet Potato with Rice, a Fish, Sichuan Dan Dan Noodles, vegetables, and Stir Fry Chicken Cartilage with Dried Chili.The Braised Pork Ribs were tender and sweet. The heavy sauce coupled sugariness seemed to be Shanghai influenced. The Vegetable Rice, usually ordered together, is reminiscent of either Teochew rice or Shanghai vegetable rice. I like this type of rice, since it makes you feel good about having healthy white rice.The steamed rib & sweet potato with rice was also unexpectedly good. From my understanding this is more of a Northern Beijing dish. I had something similar from a hole-in-the-wall northern Chinese restaurant in Shenzhen county years ago. The sweet potato and rice combination is steamed together with the ribs. The rice, not at all sticky or pungent, gives a nice soft texture with the tender meat.The fish, vegetables, and stir fry chicken cartilage with dried chili were good, but not at all memorable. The last dish, the Dan Dan noodles, were nice. Though, true Sichuan Dan Dan noodles often have more of a mouth numbing sensation from the mala Sichuan peppers. The Yellow Door Version is more of a Western style, with more traditional red peppers with a few Sichuan peppers, for a slight the mouth numbing feel, to cater to a wider group. Personally, I admit that I enjoy this version more. And I think Hong Kong’rs would enjoy this iteration, as well.Yellow Door Kitchen does the Ribs, both of them, quite well. And as we see today, restaurants are needing to cater to local palettes to crave a niche.Check out more pictures at http://wp.me/p12aCk-1a1
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