明記潮館 (砵蘭180+商場)

Visited this Chiu Chow resto with colleagues for farewell dinner. .We ordered the following dishes to share:-Braised Goose (HKD180)The goose was well-marinated but not very meaty and contained quite a lot of bones and fat. The dish had a bottom filled with smooth and soft tofu. -Porridge with Baby Oyster & Minced Pork (HKD128)The porridge had a fish soup base with minced pork. The rice grains were soft and not too sticky. The oyster did not have a fishy smell in general, and combined nicely with the soup, creating a sweet flavour. -Deep-fried Cuttlefish with Salted Egg Yolk (HKD160)Coated generously in salted egg yolk, the cuttlefish had an attractive golden yellow crispy skin. It was very savoury with a pleasantly chewy texture. -Mud Crab (HKD328)Accompanied by vermicelli, the mud crab was cooked with ginger and typhoon shelter-style sauce, giving it a more aromatic smell. -Tung Choi with XO Sauce in Stone Pot (HKD118)The tung choi absorbed the XO sauce thoroughly and had great wok hei. It was fresh and easy to bite into. -Deep-fried Crispy Baby Oyster Cake (HKD118)The oyster cake was filled with plump baby oysters, and dipping them in the fish sauce elevated the umami of the oysters. Its exterior was quite crunchy. -Braised Assorted Platter (+HKD8)To celebrate their sixth-year anniversary, the resto offered a promotion which allowed us to add HKD8 to order this dish after consuming a total of HKD300. The platter included goose intestines, goose kidneys, pork belly slices, pig intestines, cuttlefish, etc. Liked the elastic goose intestines the most. -Braised Bean Curd (HKD108)The bead curd was served with mushrooms and choi sum on the side. It didnt taste particularly memorable though. -Chinese Kale with XO Sauce in Stone Pot (HKD118)It was served piping hot and smelled good. Couldn't really recall its taste though. .The resto has a wall of pictures showcasing different celebrities who have visited them. It gets more and more ppl after 20:00. …查看更多

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Happy Friday最喜欢跟一班朋友聚餐，将工作的烦恼一扫而空，减减压🍻要坐得舒适吃得出色，又不限时的餐厅真的愈来愈少。最近发现新大陆✨这间潮州打冷餐厅完全符合我们的心水，店员服务还十分周到，整个晚餐大家都吃得大快朵颐🍺卤水杂锦拼盘刚巧餐厅六周年🤩推出了优惠：任何食品满了300元，就可以用$8 卤水杂拼😍材料完全不敷衍👀分别有红肉肠、猪肠、鸭肠、猪耳，豆芽和五花肉，所有食材都吸收了卤水精华，很入味！其中猪耳，很爽口有嚼劲👍🏼潮州冻花蟹 $488份量不少，花蟹都很大只👀蟹肉肉质新鲜爽口，啖啖肉。豉椒炒蛏子王炒面 $186蛏子王很新鲜，肉质爽口，份量亦不少！配上香脆的炒面，酱汁跟面的比例刚好，整体很有镬气🔥蜜椒一口牛柳粒 $168必点之选✨薯仔粒煎得外脆内软，加上表层的蜜糖，很惹味！而肉质柔软的牛柳粒味道带甜，甜中又带点辣椒黑椒汁，很香口，捞饭一流😍椒盐茶树菇 $128比较少见茶树菇版本，想不到原来跟椒盐很夹🤩外层炸皮不会过厚，火喉亦控制得刚好，清清的茶树菇配上浓味的椒盐两者味觉很平衡，如果送酒一定更加会停不下来！…查看更多

为食邮筒今日带你来到来到旺角一间潮州菜馆「明记潮馆」，任何时段食满HK$300，以HK$8优惠价享招牌卤水杂拼盘或堂焗煲仔花蛤，餐厅还提供其他潮汕经典菜式，包括卤水、咸菜猪肚汤、蚝仔烙、韭菜猪红、海鲜等🦪 样样份量十足，价格够亲民🧡 菜馆由下午5点半开店至凌晨3点半，潮州大排档吃饭或吃宵夜，同朋友聚会饮啤酒叹美食👏🏼🥢「招牌卤水杂拼」卤水杂拼是潮州打冷的经典代表，包含鹅肠、红肠、卤水肾、猪大肠、墨鱼等多款食材，店舖秘制的浓郁卤水汁，卤得入味而不咸，香气扑鼻，墨鱼肉质弹牙有嚼劲，鹅肠爽脆、猪大肠腍而不腻，每一啖都充满浓郁的潮州风味，成为宵夜必点菜式🧡「蚝仔烙」外皮酥脆金黄，内里新鲜蚝仔饱满多汁，搭配木薯粉煎至香脆🦪 上枱时热辣辣，蘸上特制鱼露，香口惹味，是潮州海鲜小吃的经典代表，搭配配啤酒或冻饮一流🙌🏻「韭菜猪红」大大碗猪红，滑嫩无腥味，韭菜香气十足，汤汁清爽带微微酱辛香，啖啖滑溜满足👏🏼「椒丝腐乳通菜」通菜炒得嫩绿爽脆，椒丝提香、腐乳增添咸香与层次，简单滋味十足🥬「特大得意熊仔冰柠檬茶」造型可爱的「熊仔冰」🐻柠檬茶加冰，酸甜清爽，冰力十足，特别适合配搭油腻的卤水或煎炸小食🍋 🍽：招牌卤水杂拼（优惠价HK$8）；蚝仔烙；韮菜猪红；椒丝腐乳通菜；熊仔冰柠檬茶👅好味指数：8.25/10；8.5/10；8.0/10；8.0/10；8.25/10💰消费：HK$8；HK$118；HK$95；HK$118；HK$48📍 地址：明记潮馆 (旺角)旺角砵兰街180号砵兰180+商场3楼…查看更多

一大班人喺旺角揾食，去咗呢间有冷气嘅大排档，环境好热闹，啱晒同朋友吹水食饭。不过讲到食物，就真系要平常心咁睇 🙈🙈孖宝A餐：客家黄酒鸡煲 + 潮式冻马友 ~ 一上枱就闻到阵阵酒香，鸡件肉质算嫩，不过黄酒味偏淡，无预期咁浓郁。潮式冻马友鱼肉结实，有少少腥味。黄金鲜鱿 ~ 炸得香脆，睇落金黄吸引，不过鱿鱼唔够弹牙，食落有 d 失色。卤水拼盘 ~ 卤水都入味，正常发挥。炸蚝仔饼 ~ 蚝仔唔算多，无咩海鲜鲜味。小炒王 ~ 炒得够镬气，香口惹味。石锅炒饭 ~ 底部有少少饭焦，几香脆，但整体味道普通，无乜惊喜。乳鸽 ~ 唔够饱之下追加咗几只乳鸽，皮脆肉嫩，滋味十足！🍹特大mug得意熊仔冰柠檬茶，上面有只大大粒熊仔冰好可爱，打卡一流！…查看更多