嶺南會所

中環會所式食肆眾多，雖然有不少只招待會員，但亦難不到為食的我們，因為身邊總有會員朋友可幫忙。 嶺南會所是我最喜歡的會所飯店之一，食物有水準，而且價錢非常合理，今晚我們一夥人找得著籍口，提早過節吃一餐。 一行十人，自己寫菜，九道菜才$2080！ 古法魚雲羹 心思手工菜，材料全部切成幼絲，蛋絲、木耳、蔥綠、芫茜及薑絲皆份量十足，配合大量由魚頭拆出來的魚雲，完全無骨亦無腥味，口感豐富有層次，爽口鮮嫩。 湯頭以鮮魚及老雞熬出來，質地濃稠，醇厚鮮甜，絕對是個滋味湯羹，先拔頭籌的有水準！ 蒜蓉中蝦陳村粉 預訂菜式有個好處，就是材料必定新鮮，中蝦鮮香味甜，肉質有彈性，吃得出是即日漁市場貨，而且吸盡蒜蓉之香辛，非常香惹。 配以陳村粉，幼滑半透，掛汁力強，香嫩味十足！ 琥珀嶺南一口牛 就是為了這道一口牛，今晚意志堅定來這裏，以秘製醬汁調味，牛肉鬆軟，味道極之豐富有層次，鹹甜醋味濃郁得來平衡，不愧足我最喜愛的菜式，大家皆同意叫好。伴碟的合桃，以蜜糖調味，炒得亦香口，切勿錯過。 三鮮桂魚球 是一道懷舊菜，因為魚球不易炒，必需有技巧及夠鑊氣才成，師傅做得到。 魚球肉厚完整，味道香郁，配埋三鮮，即是肉豆、百合及冬菇，口感增爽脆。 薑汁糖酒芥蘭度 精心揀貨及切粒，只要枝不要葉，只用最嫩的部位，芥蘭度爽脆嫩綠，加少少糖酒吊味，唔怕會有菜青味非常夾，尚有輕輕的薑汁，好一道健康味佳的青菜。 桂花炒魚肚 這道名字美麗的菜式，其實就是魚肚銀芽炒雞蛋，食材便宜，考的是炒功。 果然鑊氣十足，收水技巧非常好，炒蛋成絲條條分明，口感味道皆恰到好處。 竹笙八寶齋 說是嶺南手本名菜之一，但沒有的想像中特別，平實的水準，雜錦齋菜勝在材料多樣。 蓮子百寶鴨 傳統懷舊菜，之所以能夠歷久常新，因為實在上得廳堂及美味，奈何工序繁複，並非人人願意做，肯做亦必要預訂。 面前脹卜卜的鴨子，油光滿面脹卜卜，身體裏面釀滿八寶：蓮子、茨實、栗子、薏米、糯米、蛋黃、鴨肉等，全部煮至完全腍軟，吸盡鴨肉的香及鴨皮之油脂，味道非常豐富，口感飽糯但滋味。 蓮子紅豆沙 最後以甜蜜的蓮子紅豆沙作終結，大大粒的蓮子配起沙的紅豆，十分完美。 會所環境如街坊飯店般不講究，服務配合形象地親民但不殷勤，乾淨企理，地點方便，優勝之處在於菜式，有廚藝有質素，如果你來是為了吃，絕對是平靚正之選，但請留意九點多十點便打烊，非夜行者之去處呀！…查看更多

此處聞名爵士湯及炸子雞，食客必試。今友請宴，可嚐此處聞名美食。菜單如下:1。爵士螺頭湯2。豉油皇煎海中蝦3。蘭花帶子桂花蚌4。琥珀嶺南一口牛5。清蒸雙喜斑6。宮庭一字排7。清炒菜遠8。脆皮炸子雞9。生炒臘味糯米飯10。蛋白杏仁茶湯丸1. 爵士螺頭湯：第一個上的當然是聞名爵士湯，螺極香，一大盤湯料呈上，已足快慰。2. 豉油皇煎海中蝦： 聞說這裡中蝦好食，來了。很大隻，又新鮮。豉油皇汁 好味，配合啖啖肉的海中蝦，鮮甜之極。3. 蘭花帶子桂花蚌西蘭花嫩口、帶子滑不留口，桂花蚌一口直滑入喉。4. 琥珀嶺南一口牛一口牛也是此店名菜，用鬆化牛柳切成方粒，剛可一口一粒，雖大塊而嚼之無渣，每人不停下箸，一粒又一粒。5. 清蒸雙喜斑：蒸得時間剛好，靑班肉滑，豉油淋上，更増香味。6. 宮庭一字排一字排就是廣柬式鎮江排骨，薄肉黐骨，味道一流。7. 清炒菜遠上枱時，排列有序，菜遠用幼嫩菜心，有咬口而無渣。8. 招牌脆皮炸子雞雞來了。真是皮脆肉嫩，皮光肉滑，菜已吃到尾聲了，還是使人想多吃幾件。9. 生炒臘味糯米飯糯米飯黏而不黐口，臘味油香而不見油，炒得很好。10. 蛋白杏仁茶湯丸奶白色的杏仁茶，特別香，加上蛋白成糊，湯丸細細粒，正可口。碟頭份量極大，食容過足㽼頭。…查看更多

露筍欖油煎扇貝 Pan Fried Scallop with Olive Oil and AsparagusThe starter was probably the most underwhelming of the evening in terms of taste. Perhaps I'm not a huge fan of this shellfish but even then, the scallop was obviously very fresh, and naturally sweet. I thought the garlic oil killed it a little given it is not usual olive oil consistency but a little gooey like a Chinese gravy.花膠花菇燉雙鴿 Fish Maw and Mushroom doubled boiled with PigeonNext up, the fish maw and Chinese mushroom soup doubled boiled with pigeon. Now we're getting down to business. The essence of each ingredient came together in this soup. Even though it was ever so slightly oily, it was a great Cantonese way to warm the palate up.白雪藏龍 Steamed and scrambled egg white with sauteed lobsterEasily one of the grand winners of the evening. Made even better with Annette's generous sprinkling of black truffles from Teruel in Spain. The fragrance of the egg whites with the truffles are a match made in culinary heaven, and as Annette was sprinkling, our mouths were watering. The lobster was in the grand scheme, an expensive accompaniment but did not disappoint. The chef's deft timing ensured that the meat of the crustacean was adequately cooked to get rid of nasties and keep us safe, but still bouncy and tasty. Add Annette's gorgeous gift of Maldon sea salt flakes, and it was bliss.豉椒炒聖子皇 Stir Fried Bamboo Clams in black bean sauceAnother Canto classic, this was competently done although I've had similar elsewhere. So unfortunately, this got overshadowed.三鮮桂魚球 Stir Fried Mandarin Fish with Asparagus, Gingko and Lily BulbsThis looked really blah when it was served but biting into it, you realise quickly this was not your usual grouper slices but a sweeter, more cottony Mandarin fish. Aside from the little bones, this was much tastier than it looked.琥珀嶺南一口牛 Stir fried beef cubes with walnuts Lingnan styleThe tea went very well with this dish, another of my favorites from the evening. The beef was surprisingly tender but unlike the overly bicarbonate-infused beef from the old days. This one retained a nice beefy flavor complemented by a light soy-based marinade. The crunchy walnuts added a nice nutty flavor to the beef and went well together in the same bite.蘿蔔清湯牛爽腩 Beef brisket and radish in a clear consommeThis second beef dish was a nice contrast to the first. The consomme was extremely tasty from the 2 main ingredients, a classic Chiu Chow dish. While available all over Hong Kong, it's difficult to find a really good one, and this one did not disappoint. The pieces of brisket I had were tender, and yet had the springiness from the tendon, so that with each chew, more beefy goodness is released. The use of celery over the top was a nice change from the usual spring onions and gave the dish a freshness that was welcome.竹笙百合芥蘭度 Stir fried kale with bamboo pith and lily bulbsAnother Canto classic vegetable dish with all the vitamins from the Kale, beautifying properties of the lily bulbs, and high fibre from the pith. 脆皮炸子雞 Deep fried Crispy ChickenYou can't get away with calling yourselves a Cantonese restaurant if you can't get this dish right. To be able to dispose of the layer of yellow fat between the skin and the meat in the cooking process is a science and an art achieved only in the very best and this one did not fail us. The end result was a very crispy skin encasing a succulent bird, which we enjoyed with Maldon sea salt flakes, and Annette's other treasure, freshly ground pepper from Kerala. And she means fresh as in freshly plucked, then ground. Awesome.瓦鐺臘味油鴨飯 Assorted waxed meatsWaxed meats are a winter delicacy for people in the Canton region, the oil and salt content supposedly defends folks from the season's chills. Also, it was the only way to keep meats throughout the cold spell without fridges, and so the Cantonese steamed this over rice, giving the rice a fragrance from the meats' oils. And doing so in a traditional claypot meant that we get slightly charred bits of rice. The waxed meats of duck, pork sausage, duck liver sausage and pork slices were very good. Not overly salty but still tasting of what it might have been pre-waxing meant that it kept its original state pretty well. And yes, we got the charred bits of rice delivered, then snap, crackle and pop we went happily.上湯水餃生麵 Shrimp dumpling with noodles in superior brothThis was also very decent but I really had more important things to focus on and so didn't finish up, not because it wasn't good but also I was reaching my food limit and just had to hang in there till dessert came.生磨合桃露湯丸 Pair of sesame and peanut dumplings in a walnut pureeDessert was surprisingly lighter than most and not as cloyingly sweet. Dumplings were firm but soft and chewy with smooth fillings coming through as you bite into them. For the full review and photos, visit edeats.blogspot.com…查看更多