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Restaurant: 金豪酒家
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Level3
30
0
2025-07-16 0 views
走進深水埗的**金豪酒家**,彷彿時光倒流至八、九十年代的香港茶樓。褪色的紅地氈、圓桌玻璃轉盤、推著點心車的阿姨,處處洋溢著老派粵式酒樓的市井氣息。這裡沒有精緻的擺盤,卻以實打實的傳統手藝,留住了一班老街坊的胃。 首推**清蒸班頭腩**,每日新鮮到貨的石斑魚腩,簡單以豉油、薑蔥清蒸。魚肉雪白嫩滑,魚脂豐腴甘香,蒸煮時間拿捏得恰到好處,筷子一夾便見蒜瓣肉。最驚喜是底下的蒸魚豉油,鮮甜中帶點魚油的香氣,用來撈飯簡直一絕,老饕至愛。 **鮮花蛤蒸水蛋**是隱藏菜單上的寶藏。水蛋嫩滑得近乎吹彈可破,花蛤飽滿無沙,鮮蝦爽脆彈牙,三種鮮味在蒸製過程中互相交融。舀一匙入口,蛋香裹著海鮮的甜,層次分明卻又渾然一體,簡單中見真章。 鎮店之寶**金豪和味雞**更是必試。選用走地雞,皮色金黃透亮,雞皮與肉之間凝著一層晶瑩的雞凍。雞肉嫩滑不柴,雞味濃郁,蘸上秘製薑蔥蓉,辛香更襯托出雞肉的鮮甜。最難得是連雞胸部位都入味非常,足見師傅浸雞的功力。 坐在卡位裡,聽著四周茶客的閒話家常,品嚐著數十年不變的傳統滋味,這份老香港的情懷,或許比美食本身更令人回味。
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走進深水埗的**金豪酒家**,彷彿時光倒流至八、九十年代的香港茶樓。褪色的紅地氈、圓桌玻璃轉盤、推著點心車的阿姨,處處洋溢著老派粵式酒樓的市井氣息。這裡沒有精緻的擺盤,卻以實打實的傳統手藝,留住了一班老街坊的胃。

首推**清蒸班頭腩**,每日新鮮到貨的石斑魚腩,簡單以豉油、薑蔥清蒸。魚肉雪白嫩滑,魚脂豐腴甘香,蒸煮時間拿捏得恰到好處,筷子一夾便見蒜瓣肉。最驚喜是底下的蒸魚豉油,鮮甜中帶點魚油的香氣,用來撈飯簡直一絕,老饕至愛。

**鮮花蛤蒸水蛋**是隱藏菜單上的寶藏。水蛋嫩滑得近乎吹彈可破,花蛤飽滿無沙,鮮蝦爽脆彈牙,三種鮮味在蒸製過程中互相交融。舀一匙入口,蛋香裹著海鮮的甜,層次分明卻又渾然一體,簡單中見真章。

鎮店之寶**金豪和味雞**更是必試。選用走地雞,皮色金黃透亮,雞皮與肉之間凝著一層晶瑩的雞凍。雞肉嫩滑不柴,雞味濃郁,蘸上秘製薑蔥蓉,辛香更襯托出雞肉的鮮甜。最難得是連雞胸部位都入味非常,足見師傅浸雞的功力。

坐在卡位裡,聽著四周茶客的閒話家常,品嚐著數十年不變的傳統滋味,這份老香港的情懷,或許比美食本身更令人回味。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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