東后齋 (已結業)

Item: 東后齋
Rating: 5
Author: 歌莉亞。食之旅

Queen of the East

此店已改名為本真東后齋

3.5

35 食評

味道

環境

服務

衛生

抵食

1152

銅鑼灣

$101-200

粵菜 (廣東) 素食中菜館

歌莉亞。食之旅

等級3

身邊不乏茹素的朋友，現在自己也總會有一天食素。這天便和一行食友一直來到銅鑼灣的東后齋一試，看得出餐廳的用心和誠意，也見識到師傅的刀功。Influenced by a few vegetarian friends, I enjoy to have a vegetarian day in a week. Visited Queen of the East Vegetarian with a group of friends and experienced the sincerity of the restaurant owners and the technique of the chef.先來一些醒胃前菜，椒鹽金菇和陳醋青瓜木耳。椒鹽金菇炸得非常酥脆，讓人停不了口。配上十分醒胃消滯的陳醋木耳，一爽一脆，絕配！Some refreshing starters to go. Deep fried enoki mushrooms was so crispy and smelled so nice. It would be great if pairing it with soft drink.

先來一些醒胃前菜，椒鹽金菇和陳醋青瓜木耳。椒鹽金菇炸得非常酥脆，讓人停不了口。配上十分醒胃消滯的陳醋木耳，一爽一脆，絕配！
Some refreshing starters to go. Deep fried enoki mushrooms was so crispy and smelled so nice. It would be great if pairing it with soft drink. Perfect snack. The pickled cucumber and fungus balanced the oily feeling of the deep fried item. Very good match!

秋冬之交，人需要多一點滋潤，來個杏汁菜膽炖榆耳湯，就最合時機了。非常足料，每盅都填滿了榆耳和菜膽，鹹度適中。女士佳品也。
Season changes. Time to drink more soup to give ourselves more moisture. Double boiled almond soup with Elm Fungus and vegetables is a very nice choice for this season, especially for ladies!

餐牌中不少菜式也見到師傅的誠意，其切粒的細緻菜式絕對不能少看。珊瑚釀竹笙，師傅先將菇菌切細，再釀入竹笙卷中，口感清甜爽口。
You can experience the sincerity and the hardwork of the chef in several items on the menu. Wild mushrooms roll with bamboo pith would be one of them. Chef diced the mushrooms and filled into the bamboo pith. So crunchy and light.

接著兩道蒸品雖然相似，但菇菌不同，風味也不同。百花釀如意，以榆耳及菇菌加上蓮藕粉和鮮腐竹做餡料，釀上榆耳，清新的配搭。但百花釀羊肚菌，則濃郁不少。羊肚菌的香未咬已在口腔四溢，香氣多濃郁，不用多說。
The following two looks so similar but the mushrooms used are different and tasted different. Mixed mushrooms were used with lotus root powder and bean to stick together. The version filled on elm fungus was much lighter than the version with morel. Morel smelled so good even when you haven’t started to bite it.

有時食素菜，味道也可以很濃郁的。這道上湯焗杏鮑菇，感覺就是吸滿了濃湯的菇菌，而外型有點像肉糰。
Vegetarian food can also be tasty and rich. The pleurotus absorbed the soup and became the main actor of this dish.

甜品是充滿豆香的豆腐花，下單即做，撞得香滑又有煮過的豆香。店家特別安排了桂花糖和黃糖，桂花糖清香少甜，黃糖甜度集中。個人比較喜歡黃糖，喚回小時候的記憶。
Soft bean curd with sweet-scented osmanthus sugar and brown sugar. It was so kind that the restaurant arranged 2 different types of sugar. Personally prefer brown sugar as it is much richer and has a beautiful color.