六福菜館

民以食为天，每日电视台、电台及网上传媒皆有不少饮食节目，因缘巧合，看了TVB的「美食匠人」介绍「六福菜馆」，心想何不照板煮碗，跟着介绍去揾食呢？金汤鱼蓉羹 $538例每次来都喝蕃茄鱼汤，由10几款杂鱼久熬而成，是实至名归的美食！今次跟著「美食匠人」介绍改点的［金汤鱼蓉羹］，材料矜贵，主要由几款高档鲜鱼熬制，更上一层楼，金汤内有很多石斑鱼肉，啖啖肉，身为鱼痴的我，吃得满足！椒盐焗大连鲜鲍鱼(5只) $610由「六福菜馆」始创，蒸完再炸，配合秘制炸浆，肉质烟韧结实，绝不会如橡筋一般，椒盐香口惹味，做得的确比其他店出色。特别采用大连鲍鱼是大厨「阿叔」的心得，相比南非鲍鱼更适合盐焗。盐蒸野生海鱼 $498今时今日野生鱼很难得，是日鲜鱼，剥皮鱼及小黄鱼，简单盐蒸，鲜美无比。海虾鲜茄炒蛋 $188例以净蛋黄炒，更香，更够镬气，与滑蛋炒的风味不一样。亦吃了电视节目没有介绍的菜式：椒盐奇脆豆腐 （小）$60必点项目，外脆内超滑。上汤龙虾伊面 （两只龙虾）$1240龙虾非常新鲜，处理得亦很好，伊面尽吸精华。姜葱炒肉蟹(18両）$634秋风起，正是食蟹的季节，炒得香，肉质结实鲜美。醋炒芥兰 $168只吃最靓的中心部份，感觉豪门。脆皮风沙鸡(1只） $580新鲜鸡必需预订，懂得吃的，一吃就能辨。西贡艇仔蒸饭(小) $288虾干虾米蒸饭，简单就是美。豉油王炒面 $168意犹未尽，再来一个招牌，很香的豉油味，面条富弹性，吃得尽兴！连续16年米芝莲一星，并不讲求卖相，重点在味道，环境服务到位，物有所值！#六福菜馆 #西贡 #粤菜 #海鲜…查看更多

今日同朋友聚会，入咗西贡一间米芝莲一星🌟嘅中菜馆，佢哋已经连续16年拎米芝莲，好劲呀，今日就一行四个人试吓佢哋嘅四人海鲜餐，入边一共有八款菜式。🍽️椒盐奇趣豆腐外皮煎得好脆，入边嘅豆腐好嫩滑，椒盐味道啱啱好。🍽️姜葱炒蛏子皇平时出边都系豉椒炒，呢度用咗姜葱炒，几新鲜，姜葱突显咗蛏子嘅鲜味，都几夹🍽️椒盐焗鲍鱼鲍鱼劲大只，用椒盐焗好少见，不过配搭出嚟嘅味道又唔错，佢哋嘅鲍鱼好易入口，一啲都唔韧🦪天妇罗桶蚝生菜包桶蚝真系超大只，咬落去好鲜甜，粒粒饱满，炸得都好好食，配埋生菜包会冇咁炸，好好食🦞上汤开边龙虾伊面龙虾超大只，每人可以有半边龙虾，龙虾肉有好多，肉质鲜甜又弹牙，上汤嘅味道都调得啱啱好，夹埋伊面食，真系食唔停口🐷鲜菠萝生炒骨酸酸甜甜，炸得好脆，好好味，份量又多🥬米汤浸时蔬套餐又点少得蔬菜呢，佢哋用咗米汤浸都几特别，蔬菜吸满汤汁，好够味套餐最后仲有佢哋自家制嘅甜品，系椰汁糕，入边仲有椰子肉，好有心思♥️呢个四人餐真系好丰富，食得好饱，佢哋嘅煮法全部都好好味，果然系西贡屹立咗咁多年嘅星级中菜馆，环境舒适，员工都好Nice！如果入嚟西贡嘅话，我都几推荐呢一间中餐厅👍🏻…查看更多

It’s been a while since our last visit to this famous, Michelin-starred seafood restaurant in Sai Kung. Seeing the recent TV program introducing their chef, we decided to come again on Tuesday evening (to avoid the crowd) and see whether they continue to maintain the high quality we enjoyed earlier.Walking up the stairs, the ambience has not changed much, with the same décor which is much more comfortable and cleaner than most of the other seafood restaurants in Sai Kung. The distance between tables also offer more comfortable dining experience. While they had set menu, we decided to order several signature dishes.To begin, we had Fish Soup with Potatoes & Tomatoes 西贡地道鱼汤 ($80 per serving). The soup was amazingly delicious, full of intense fish flavours. It was also served very hot in temperature, which I believe was critical. While it might look simple, this soup truly highlighted the attention and skills of the chef. Next time we should simply order a large bowl to share.Next came Steamed Local Small Fish Seasoned with Sea Salt 盐蒸西贡海鱼仔 ($498). We liked these small local fish as they were generally more flavourful. Today the catch had Chocolate Hind and Goldsilk Seabream. Steamed perfectly, the fish were phenomenal, with the sea salt bringing a tiny bit of seasoning to highlight the original taste.                The third course we had Stir-fried Razor Clams with Black Beans Sauce and Peppers 豉椒炒蛏子皇 ($280 for two). With good ‘wok hei’, the razor clams were tender and rich in umami taste, with the black bean sauce and peppers giving mouth-watering fragrance and savoury flavours to enrich the razor clams.We continued with Deep-fried Abalones Seasoned with Salt & Pepper 椒盐焗鲍鱼 ($310 for two). The large Dalian abalone was tender and could easily be cut with the knife, seasoned well with salt and pepper. In many restaurants this dish would make me thirsty because of MSG used in the pepper salt, but here there was no such issue. Really nice.The dish I missed most was Steamed Rice with Dried Seafood in Traditional Style 西贡艇仔蒸饭 ($288). Served in a traditional clay tray, the assorted delicacies including dried shrimp, dried squid, small dried shrimps, and Chinese sausages were placed on top of the steamed rice, with plenty of shredded ginger and scallions. Without adding a drop of soy sauce, the flavours were already fantastic, with the rice absorbing the essences of the various seafood. I could not stop eating. Pure wonders.For dessert, we had Young Coconut Agar Jelly 椰青大菜糕 ($60) and Mango Sticky Rice 芒果糯米饭 ($128). The agar jelly had firmer texture than gelatin, made with young coconut water for its refreshing sweetness, and coconut meat for additional bite. The sticky rice was also good, with the coconut milk not too sweet, and we liked the sesame on the rice for its fragrance. The mango was sweet as well.Service was very good, with the staff friendly and helpful in recommending, and they would not push customers to order the expensive seafood. The bill on the night was $1,958. Many people say this restaurant is expensive, and while I don’t think it is cheap, it is worth the money as the food is fantastic, especially those featuring local seafood.…查看更多

好一阵子没有入西贡探索，感觉街上的店，或是气氛总比以前有点不同。但原来这里有家屹立了很久的地道中菜馆，更拿下了连续多年的米芝连一星，今次终于有机会与朋友一尝。椒盐焗大连鲍鱼用上掌心般大的大连鲍，以椒盐带出海洋鲜甜，肉质爽弹带焦香，吮指回味。姜葱炒蛏子皇配煎米粉底镬气十足，蛏子肉厚弹牙，垫煲底的香脆煎米粉底吸尽海鲜精华，脆中带鲜才是精髓。蒜蓉粉丝蒸贵妃蚌蚌肉饱满多汁，粉丝吸尽蒜蓉与蚌汁，鲜味层层叠加。西贡地道鱼汤用上十多款鲜鱼，熬得奶白浓郁，鱼鲜与番茄的酸甜完美交融，一碗下肚暖心又开胃。椒盐奇脆豆腐外层撒满椒盐粉，咬开烫口的酥皮，内里豆香四溢，简单却令人停不了口。海盐蒸杉斑鱼火候精准，鱼肉嫩滑如豆腐，豉油葱丝提鲜不抢戏，尽显粤菜清鲜本色。椒盐鲜鱿炸得干身不油，鱿鱼咸香惹味，边嚼边配一口冰啤，是夏日最畅快的组合。药膳辣酒煮花螺酒香浓烈，药材与辣椒交织出温润辣劲，螺肉蘸满汤汁，愈吮愈上瘾。@loafon_cuisine #西贡美食 #海鲜大餐 #六福菜馆 #香港地道菜…查看更多

哇～难得约好一大班朋友入西贡晚饭，点知遇上8号风球，好在约咗6点食，去西贡食海鲜朋友推荐会去连续16年荣获米芝莲一星嘅六福菜馆，啲嘢真系好好食😋而且价单都合理，当晚人均$700 都好丰富先来个西贡地道鱼汤，奶白嘅鱼汤用上10多种鱼加埋蕃茄薯仔煲成，所以极度鲜甜，好似我妈咪煲嘅住家汤一样朋友们都系钟意饮下啤酒，叫呢款椒盐奇脆豆腐就啱哂，外层香口入面够嫩滑椒盐焗大连鲜鲍鱼用上大连鲍，大只又够爽口弹牙，好满足我最钟意食蒸鱼，呢条盐蒸野生海鱼用上杉班鱼，够新鲜而且好嫩滑蒜蓉粉丝蒸贵妃蚌，只要够新鲜简单蒸加上少调味已经好好食姜葱炒蛏子皇配煎米粉，呢个真系一定要叫，重点系佢个煎到恰到好处嘅米粉，仲有识食一定食埋佢啲姜葱药膳辣酒煮花螺每粒都入哂味，因为要就朋友，如果再辣啲就啱哂我朋友们系淀粉质系人类，豉油王炒面又系炒得好出色，干身得嚟好香今个晚餐超满意~食完安全回家先挂上8号…查看更多