嘉樂樓

營業中

休息中

Item: 嘉樂樓
Rating: 4
Author: zia zia~~

The Gallop

20 食評

味道

環境

服務

衛生

抵食

716

跑馬地

$201-400

粵菜 (廣東) 無翅餐廳

zia zia~~

等級4

225

Grandma was treating her friend to dinner, and she picked her favorite venue, The Gallop at The Jockey Club. The younger generation of the family already knows that the chefs at The Gallop season the dishes aggressively, but the dishes tonight were saltier than usual.

My aunt made the reservation for the 10 of us and reserved a table in the secluded section towards the back of the restaurant. We had more privacy in the secluded section that only has two tables, but the servers were not checking on us regularly, so we had to try to get the attention of the servers in the main dining room which was very difficult since they weren't really looking into the secluded area most of the time. Other than not being able to grab the attention of the servers when we needed something, the servers were pretty attentive in changing our plates when they served the dishes.

The dishes were served at a good pace where we didn't feel rushed to finish each course, and we didn't have to wait a long time between dishes.

Tossed Cucumber with Peanuts and Dark Vinegar

Tossed Cucumber with Peanuts and Dark Vinegar: This is one of the dishes that actually lacked seasoning where we could hardly taste the vinegar. The cucumber pieces were very fresh and crunchy, but they had hardly any vinegar on them.

Barbecued Pork Glazed with Honey

Barbecued Pork Glazed with Honey: The barbecued pork was very tender, and the seasoning was pretty balanced between the honey and the marinade.

Jelly Fish with Chinese Celery and Sesame Oil

Jelly Fish with Chinese Celery and Sesame Oil: I prefer jelly fish with vinegar, so I didn't really like having it with just sesame oil.

Marinated Goose Sliced ''Chao Zhou'' Style

Marinated Goose Sliced ''Chao Zhou'' Style: The marinate was too salty and lacked the flavor of Chiu Chow seasoning, so the soy sauce marinate was flatly salty. Although the dish claimed to be "Chao Zhou" style, it didn't have the distinct flavor of the Chiu Chow style marinated goose.

Sauteed Diced Australian Beef Tenderloin with Black Pepper

Sauteed Diced Australian Beef Tenderloin with Black Pepper: This was another dish that was seasoned aggresively leaving us begging for water. The beef tenderloin lacked any real texture, so while it was tender enough for the more senior members at the table, I wish it had a stronger chew.

Soy Sauce Chicken in Clay Pot

88 瀏覽

1 讚好

0 留言

Soy Sauce Chicken in Clay Pot: This is one of the signature dishes at the restaurant, but my brother and I have always said that the soy sauce marinade was way too salty. The saving grace was that the chicken was really tender; even the breast pieces were not tough. We would always have it with a lot of rice to balance out the very salty flavor.

Lobster with Egg Noodles

72 瀏覽

1 讚好

0 留言

Lobster with Egg Noodles

76 瀏覽

1 讚好

0 留言

Lobster with Egg Noodles: To me, lobster always feels overcooked at Chinese restaurants, and it was the case here as well. As the lobsters were pretty large in size, the lobster meat was quite tough. The egg noodles had a very strong alkaline flavor, and I actually asked for red vinegar so that I could finish the noodles.

Sauteed Shredded Pork with Soya Beans Dried Bean Curd and Preserved Vegetables

Sauteed Shredded Pork with Soya Beans Dried Bean Curd and Preserved Vegetables: I guess my grandma was trying to be healthy by ordering a dish with more greens, but this dish just came out flat. Maybe our taste buds were already quite numb to salt at this point that none of the ingredients or flavors really stood out in this dish. For a lack of a better word, this dish was just meh!

Stir-Fried Chinese Lettuce with Preserved Shrimp Paste Served in Sizzling Clay Pot

Stir-Fried Chinese Lettuce with Preserved Shrimp Paste Served in Sizzling Clay Pot: This dish used to be served where they toss the lettuce in the sizzling clay pot at the table, but tonight, the lettuce was already tossed with the shrimp paste. My brother and I have already learned the trick to avoiding the salty shrimp paste seasoning in this dish by only picking up the lettuce pieces that are on top. The lettuce had a nice crunch, and since we didn't get the pieces soaked in shrimp paste, it tasted pretty good.

Deep-Fried Glutinous Dumplings with Egg Custard

Deep-Fried Glutinous Dumplings with Egg Custard: This is one of the newer dessert offerings on the menu. The dumpling shell had a nice crispy exterior and chewy interior. Although the Chinese name of the dish suggested that the egg custard filling should be lava-like, it was a little more viscous than expected, but the filling had an appealing strong egg flavor.

Crispy Egg Fritters with Honey

Crispy Egg Fritters with Honey: The egg fritters had a very airy texture and lacked any real crispiness or crunch to them, and there wasn't enough honey drizzled on them.

Baked Egg Tartlets: The egg tartlets had a very thick shell and there wasn't enough egg filling, and the egg filling had shrunk from sitting around for too long.

Steamed Whole Sponge Cake with Olive Seeds

Steamed Whole Sponge Cake with Olive Seeds: The sponge cake was served in the steamer, and it was very hot when served. The sponge cake had a nicely-balanced sweetness, and it was light and airy.

The dishes at The Gallop at The Jockey Club are usually seasoned aggressively, and for my grandma, it's perfect since her palate has become less sensitive, so she prefers heavily-seasoned food. The restaurant is a favorite of hers since the service is usually good, the decor is nice and clean, she likes the food, and it's convenient for the family since we can easily park our cars at the clubhouse. We've been going regularly to the restaurant for years and will probably continue going there in the future.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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檢舉

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評分

味道

環境

服務

衛生

抵食

用餐日期

2016-06-16

用餐途徑

堂食

用餐時段

晚餐

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嘉樂樓 營業中 休息中

嘉樂樓

營業中

休息中