影片
電話號碼
2513 0900
營業時間
星期一至六
11:00 - 23:00
星期日
09:00 - 23:30
以上資料只供參考, 請與餐廳確認詳情
朋友拉我去試下老友記嘅招牌菜，一落座已經覺得環境好寫意，伙記招呼得我地好暖笠笠🌟。首先，佢嘅豉椒牛肉炒得外脆內嫩，肉味夠喉但又唔會過鹹，啖啖肉真係嘴福⭐️。蝦餃皇皮薄餡碩，鮮蝦咬落去咯噹咯噹，滿口生津，好滋味㊙️！蔬菜方面，我哋叫咗個炒通菜，清爽爽口，唔會好似啲地方咁油膩得滯。至於海鮮煲仔飯，米粒粒分離彈牙，拌埋海鮮嘅鮮味，真喺美味到爆燈💣！仲有，佢嘅凍檸茶甜度啱啱好，解渴之餘又清新。食物之餘，店家嘅服務態度都好有親切感，伙記隨叫隨到，街坊式嘅貼心服務令人食得好開心。下次再嚟，一定要試下佢哋嘅其他招牌，希望每次嚟都可以食到唔同嘅驚喜，港嘅小食堂真係人情味滿分！🎉
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尖沙咀確實係一個放工約朋友食飯嘅好地方 ，返中環嘅又近，返觀塘旺角又近，就算新界出嚟都係 好方便。又唔駛過海塞車車費又貴，揸車嘅又要畀隧道費。 所以我經常去尖沙咀搵食， 港潮樓都係屬於我同朋友日日到的飯堂。冬瓜盅， 港潮樓裝修未算豪華麗但係 ，食嘢最緊要係睇食物嘅質素同埋廚師烹調嘅手法。片皮鴨 ！片皮鴨皮薄餡靚 ，鴨肉咬落去有啲汁啲出嚟。豉油王炒麵 呢度嘅時候王炒麵當然唔同海皇粥或者喺街邊度買嗰啲喇，用嘅豉油辣醬都係上等高級嘅，絕對係富豪名人飯堂。
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如在主題所述, 燒賣是臭的, 若不是豬肉不新鮮, 便是來貨貪平唔靚. 另外, 流沙包的皮也佔了臭味. 應是蒸時被隔離的臭點心燻倒了.服務更是差, 伙計愛理不理, 倒是經理幫我們cancel沒來的order時較helpful.
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01 JAN 2007To celebrate the New Year, I took my family with the dreaded in-laws forming a party of 11, to a restaurant called the Gateway (港潮樓) situated on the second floor of the Harbour Crystal Centre, in East Tsim Sha Tsui. The place was recommended to me with by a fellow golfer.We arrived at 6:30PM and to my amazement, we were the first party there. The main dinning area was not particularly large, with about 20 tables of various sizes spaciously apart. In addition, there were 10 function rooms at the back. The d嶰or was what I would call modern Chinese with a warm maroon colour scheme. The wall next to our table could do with some touch-ups as there were a number of unsightly smudges.The order was taken by a waiter who was fairly responsive and well informed of the day’s specials. My son decided to order of the signature dish of crab in glutinous rice but he would like ordinary fragrant rice fried in egg white in stead of the glutinous version. The man froze. Possibly, he could not spell the word flexibility or else my son spoke in an alien language. After a suitable period of defrosting, he said he would consult the chef whereupon I lost my patience and asked to speak to the man himself. Seconds later, an affable, slightly rotund and smiling man appeared in a spit and span white tunic complete with a chef’s tall hat. I always regard a chef who takes pride in his turnout would do likewise with his food. His impressive appearance injected much confidence in me. The chef introduced himself as Ah Ming and took the order, with a ready response of no problem to each and evry whim of my son. He then returned to attend to his duties in the kitchen. My subsequent nosy enquiry revealed that the chef has more than 25 years of experience in preparing Chiu Chow cuisine.After the initial hiccup, the rest of the evening went like a dream. The first course was sliced goose meat in Chiu Chow marinated sauce. The meat was tender but more importantly the marinated sauce was mature and full of flavours. The omelet with pearl oysters and melon was true to the rustic and traditional Chiu Chow style of cooking. The novelty came with the diced curry chicken with chupatti. The meat was well mixed with sweet corns which went very well with the warm Indian coarse bread. The beef brisket in consommwas, comparatively speaking, less impressive than other dishes. The saving grace was the consommwhich was peppery and tasty. The steamed garupa was as fresh as it was delicious. The piece de resistance was of course the steamed crab with rice which was worth waiting for. The full splendour of the crustacean, enhanced by a sumptuous application of garlic, was absorbed by the rice through the steaming process. To complete the meal, I ordered congee with pearl oysters and minced pork. To finish the meal, I ordered six huge buns of lotus seeds and sesame fillings. Then to our surprise, an additional course of dessert in the form of sago pudding arrived with compliments from the chef.The damage to my wallet was only $2,500 including a princely tip, a megre sum for a satisfying dinner for 11. By the time we left at about 8:30PM the place was 90% full. It should have been 100% full with a long line in waiting, judging from the standard of food, price and service during the meal. I could see myself like the dying prima donna of Verdi’s opera Aida, re-appearing in this restaurant again and again with monotonous regularity, hopefully without the in-laws!
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野食一般la...不過不失, 大路潮州野..個商場就恐佈D, 好似鬼城咁, 十室十空
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