瑪寶鮮

門徒畢業各散東西, 今晚八人江湖飯局, 交換情報, 選址 “瑪寶鮮”.🥰 前傳: 老友 “村井” 認識 “瑪寶鮮” 老闆, 幾個月前帶隊親征, 一試難忘. 幾星期前同 “傻路” 傾起攪飯局, 心裡已經敲定 “瑪寶鮮”.🥢 “瑪寶鮮” 屬傳統中式酒樓, 地方光猛闊落, 坐位舒服. 今餐做足功課, 一早預訂鎮店名菜, 包括乳鴿, 乳豬, 蝦兵蟹將腸粉煲.🐖 蜜汁叉燒頭, $138. 熱辣辣, 肉質OK, 焦糖味不俗, 食到陳皮味, 哈.📖 翻查資料: 叉燒頭即係叉燒焦黑嘅部份, 聽講叉燒頭尾因為燒嘅時候離火源較近, 產生梅納反應和焦糖化反應, 特別好食. 試過幾次叉燒頭, 肉質其實冇其他位置咁鬆化咁腍, 主要食焦糖蜜味, 魚與熊掌, 不可兼得.🕊 紅燒乳鴿皇, 兩隻, $256. 肉質嫩滑, 味道甘香, 一致讚好, 每人四份一隻已經好夠.✂️ 堂剪妙齡乳豬, 半隻, $418. 乳豬皮超級鬆脆, 味道出色, 今日脂肪略厚.🐚 姬松茸燉響螺, $328. 正常發揮, 好味道.🤗 金米鮮淮山爆花膠, $348. 用熱鍋上, 淮山花膠冬菇絲非常入味, 唔錯!🦞 蝦兵蟹將腸粉煲, $644. 蝦球按人頭八隻, 爽口彈牙, 蟹肉份量充足, 非常鮮甜, 腸粉似炒河粉, 夠哂鑊氣. 食家 “楊楊” 話蝦蟹味道鮮甜過西貢 “勝記”?!🐟 古法生炆龍躉翅, 配枝竹, 火腩, $398. 枝竹入味, 火腩略嫌太瘦. 魚皮及魚皮下脂肪應該係重點, 魚肉實咗少少, 可能因為已經飽飽地, 滯銷.🥬 生啫花竹蝦干唐生菜, $148. 蝦干蝦醬味道出色, 絕配唐生菜.🍯 楊枝甘露, $30 x 7. 話說 “傻路” 問 “安妮熊” 食唔食甜品或者糖水, “安妮熊” 又話唔食, 然後自己問服務員有冇楊枝甘露…🤗 總結: 環境Ok, 星期五晚人手不足. 食物水準一流, 甚有驚喜. 因為 “傻路” 遲到一小時, 廚房又要準時收工, 一路追進度, 上菜節奏太緊湊, 扣咗分. 必點菜式: 蝦兵蟹將腸粉煲 > 紅燒乳鴿皇 > 堂剪妙齡乳豬 > 蜜汁叉燒頭 > 金米鮮淮山爆花膠 > 生啫花竹蝦干唐生菜. 今餐人均消費 $480, 性價比一般, 一來點菜過多, 二來暑期工 “壞壞” 去咗執行特務, 如果計番八個頭, 人均 $420. 整體用餐爆笑愉快, 期待下次再飯聚.…查看更多

呢個世紀之疫嘅力量真是無遠弗屆，各項生活模式也隨之而變動，及至早前限聚令再次放寬至四人後，補足友人的遲來生日飯終可成行。此店的前身正是多年前 的Top One 卡拉ok ，當年經常到此消遣，最後一次還是大火前的幾天，故雖事隔多年；印象仍是非常深刻！言歸正傳，訂座時已預留了姬松茸燉響螺及生炒蟹肉粉絲煲，聽聞未必能即叫即點。姬松茸燉響螺($288/盅)～鮮甜滋潤，姫松茸爽脆軟滑，四人可各分兩碗，很受歡迎，難怪友人要早作預留。生炒蟹肉粉絲煲($168/例) ～ 蟹肉鮮甜，粉絲炒得乾身入味，索盡蟹的甜香；每口也是精華，盡顯大廚功架。椒鹽龍躉衣($218/例) ～ 衣即是皮，以椒鹽烹調非常惹味，此魚皮膠質特重，脆口得嚟又帶點煙韌，好正！金皮鹽香雞($168/半隻) ~即係脆皮雞，一句講晒、皮脆肉嫩，水準之作。生啫花竹蝦干椰菜苗($148/例) ~ 大家都想食菜，椰菜苗不常吃，這個菜爽嫩有咬口，跟惹味的花竹蝦干很是搭配。水準不錯，且價錢公道，會再來的。瑪寶鮮地址: 尖沙咀寶勒巷6-8號盈豐大廈3樓電話: 23670030…查看更多

幸得朋友介紹才發現尖沙咀寶勒巷有這樣高質素的酒家,非常適合大伙人聚會。蜜汁叉燒皇 的確是色香味俱全的叉燒！師傳每天於自家工場新鮮製作,選用頂級梅頭肉製成。叉燒外層燒得焦脆,肉質軟腍,帶蜜味,真想來碗白飯。姬松茸燉響螺 向來都喜歡喝燉湯,媽媽間中也會在家中弄給我們。秋季天氣開始乾燥,最適合喝燉湯滋潤一下。師傅以響螺、姬松茸、赤肉和雞件等燉約6小時,非常足料!喜愛燉湯是因為較清徹,而且湯頭鮮甜。千萬不要遺忘了那些湯渣,響螺和姬松茸味道香濃,爽口得來帶點韌度。私房醬三鮮炒花姿 三鮮是指青椒、紅椒和茄子,還加了番薯。花姿,即是墨魚,鮮甜爽脆,私房醬酸酸的,為花姿片添色彩。雪山油鹽焗老虎蝦大家見到這碟蝦都嘩嘩聲,不忙站起來拍前面的一座蝦山！6隻大蝦開邊炸至香脆,上菜時淋上油鹽湯汁,令蝦身看上去更晶瑩,蝦肉結實爽口,脆得可把整隻吃下,墊底的炸米粉也十分脆口,小朋友定會喜歡。古法炆龍躉翅很想念瑪寶鮮的這道菜!輕易成了我全晚至愛採用野生龍躉皮最厚的脊位,走油後跟冬菇、支竹、火腩一同燘煮而成。沒想到魚皮竟那麼脆！(大廚說新鮮的魚就是了)厚厚的龍躉皮口感滑溜,帶少許嚼勁,每一口都充滿骨膠原！肉質也鮮嫩可口,更沒有腥味。其他配料均煮至入味,特別是支竹,吸收了所有精華,令人吃不停口！脆皮鮮乳鴿好久沒有吃過這麽美味的乳鴿手套都不用拿,快點趁熱吃吧！！金光閃閃的皮泛著油光,一咬下去肉汁四溢,油跟肉汁沿著手指間滴下...這個菜名爲脆皮鮮乳鴿,真的做到皮脆肉嫩,肉質嫩滑得來帶些微嚼勁,啖啖肉汁。大家都很豪邁地吃,沒有空說話了。我們一行六人此時已經吃得撐著肚皮,但仍叫了兩款甜品。番薯糖水自小喜歡番薯糖水,熱辣椒,冬天吃特別暖胃。番薯盛得滿滿,煲得腍身香甜,加上微辣薑湯,好吃。蛋白杏仁茶不是很多人接受到杏仁茶的強烈味道,但這杏仁茶濃郁得來較平易近人,而且入口滑溜,要是蛋白是蛋花狀就更好了。…查看更多

好耐都無食過中菜, 咁岩一班朋友食飯又唔知食咩好, 就揾朋友介紹左呢間其實佢唔講我真係唔知係寶勒巷有間中菜, 而且一食就覺得唔介紹比朋友唔得個隻首先出場係 - 麻香鮮牛脷其實我平時都有D怕食牛脷, 因為會暖暖地又有D味道~但呢個配上青瓜, 超爽口, 又冰凍彈牙, 一食就停唔到口加上佢有個小小辣的醬汁配埋, 完全係開胃的前菜, 值得一食之後就係燒味, 我一向對酒樓燒味無乜期盼,因為每次食真係除左個醬, D肉都唔係好鍾意, 通常都係D好硬身, 咬唔開的感覺但呢碟叉燒一上枱, 己經嘩嘩聲,因為真係食香味都有, 我到宜家寫都仲好想食因為太好味, 特登問左個到D經理, 佢話係由廚房每日精心挑選的梅頭製成的而且好好彩我地個日食個碟個位超靚, 每舊都係半肥瘦, 加上蜜汁我食完之後仲不停夾, 同埋同男朋友講我明食神講的叉燒飯有幾好味LOR之後再飲個姬松茸燉響螺湯,其實我真係好鍾意飲湯, 但耐何屋企只會煲一兩款我無諗過係酒樓會飲到蟲茸湯, 仲要係超足料超大粒湯配上響螺超鮮甜, 而且因為足料, 其實食佢D料己經好飽入邊有成隻雞同好多配料, 如果鍾意食湯渣真係會好愛呢個雪山油鹽焗老虎蝦真係唔介紹唔得, 成個上枱己經無得頂個樣完全符合相機食先的我丫大大隻的老虎蝦炸過後非常香脆, 配上油鹽湯汁的調味己經將佢ge 鮮甜逼晒出黎雖然好飽但我都食左兩隻架~古法炆龍躉翅食翅其實我一般, 但呢個龍躉翅真係第一次食而且到最後龍躉才是主角,龍躉一向難有機會食, 除左貴其實最主要係難整基本上好小家庭會係屋企自己整因為佢係皮同肉中間有層骨, 要逐條拎先可以清走, 係一件好花功夫的事呢到整得真係好好, 佢個食材本身己經好勁我未食過D皮同肉係差唔多厚的魚, 而且皮唔會好肥好油的感覺相反佢仲好似有小小煎香左的感覺, 則邊D位咬落脆身的!!!!!!食完翅想清清地可以食埋個龍躉泡飯, 飯加上蝦肉及新鮮魚湯香鮮味都索晒落個飯到, 完全係食到精華的感覺總括黎講呢餐真係好滿意,其實建議真係8個人去食先試得多D野而且係尖沙咀一個好方便的位置, 食物服務都好好的早菜真係無幾可我男朋友食完呢餐已經又book左同屋企人慶祝生日, 可想而知幾滿意。…查看更多

This eatery simply elevated the traditional cantonese dishes to new heights thanks to the finest ingredients and wise cooking tech. For starters, we opted for the FRESH beef tongue (how rare it is for not having frozen one in HK!), served chill with house made well-balanced Si Chuan Spicy sauce. Appreciate the fact that the plate was also served chill so that it won’t affect the beef’s temperature!The signature Barbecue Pork was another winner. Portion were verging on the large side. As the most tender part of pork while being grilled freshly on the same day we dine, the meat was so tender and succulent, with a hint of honey on the outside. We also tried mushroom soup, reminding us of ones our grandma would whip up back in the day, with all ingredients stewed for 6 hours and become a crystal clear broth!For mains, we chose the recommended fish pot. Portion were verging on the large side. (Please reserve the fish a day before). Traditionally used to hold the temperature while enhancing the distinctive smell and taste of fresh fish, the metal pot was hot enough to create the sizzling sound and steams. A collagen combo, with huge pieces of fish and chewy fish skin in 1/2 inch think. Bottoms are tofu skin and deep fried pork belly that soaked up all the essence of the dish.One of the most impressive signatures was barbecued baby pigeon.Pigeon meat could easily turn tough and chewy, but Marbo Seafood Resto tells a different story.Complimented with crispy skin, each bite was soft and tender, while giving a burst of juice from the meat( it just kept dripping all over the table and plate!) with a hint of savoury and brothy taste. This hearty dish simply left us eager for more!Worth noting the restaurant’s dessert- sweet potato in ginger sweet soup; and the almond sweet soup with egg white, which will surely impress. It’s an ideal restaurant to bring guests you want as there were plenty dining rooms; spacious enough. We had fish pot, deep fried prawns and few other cantonese classics. …查看更多