影片
开饭介绍
由烧味大牌档开始做起的镛记，现已发展成中外闻名的粤菜馆，多年来镛记酒家获奖无数，尤其以烧鹅驰名，不少外国游客慕名而至，回国时更订购特别包装的烧鹅，故有「飞天烧鹅」之称号。
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奖项殊荣
最优秀开饭广东菜馆 (2008-2011,2014), 最优秀中西区开饭热店 (2010)
特色
同客食饭
适合大伙人
附加资料
开瓶费300
营业时间
今日营业
11:00 - 22:30
星期一至日
11:00 - 22:30
以上资料只供参考，请与餐厅确认详情
相关文章
This famous restaurant is traditionally known for its roasted goose, but since the dispute of the Kam family which led to the separation of the brothers opening their own restaurants, I have not visited them. Today, I came to Yung Kee to see what has changed over the years.The décor has a modern and neat design, totally not the type you would expect from a Chinese restaurant that has opened since 1942. Seated at a table at the far end, with windows on the side offering a glimpse on Wellington Street, it is pleasant and comfortable.We have a combination of the signature dishes plus the seasonal chef’s selection, starting with their famous Signature Charcoal Roasted Goose 正宗炭烧黑鬃鹅 ($300). This normal portion is good for 2-3 people, with the goose not fatty and the meat quite tender. The taste on its own is nothing special, but after adding a bit of plum sauce it is better. I found the skin is not crisp and honestly, I think the quality of its goose has deteriorated, and inferior to Kam’s Roast Goose or the ones in Sham Tseng.Next, we have Almond and Pig’s Lung Soup 杏汁滋补猪肺汤 ($180 each). The soup has a delicate almond note, with the lungs washed thoroughly so there is no weird taste. There are other ingredients like gingko, pork, and bean curd sheet added too. While it tastes good, it is less delicious than another traditional restaurant Lin Heung Tea House that I recently visited. And in my opinion the soup will be better if it can be served steaming hot.From the seasonal menu this dish caught my attention. The Stir-fried Frog’s Stomach 皇冠翡翠戏藏龙 ($380) is using the special ingredient - frog’s stomach, which looks like large pearls, with a nice crunchy bite. Together with asparagus, gingko, yellow ear, brown fungus, pine nuts and Tonkin jasmine, it has a nice, delicate taste and is a great dish for summer. After the slight disappointment from the first two courses, this one helps to rescue some marks.Another dish on the main menu is Braised Garoupa's Belly with Yanmin Sauce 银棯酱炆鲜斑腩 ($450). Served in a sizzling hot pot, the large grouper flesh is tender and seasoned well, highly fragrant from plenty of shallot and ginger, and not greasy nor does it feel too oily. The yanmin sauce has provided slight acidity to help balance the flavours. Fantastic and this is my favorite one on the night.We have also Fried Rice with Mini Crab Roe and Ginger 礼云子姜米炒饭 ($320). Another of my favourites, the fried rice is very nicely cooked, not oily and with each grain distinct, the chef has added the prized mini crab roes, which must have taken meticulous effort to get from the small crabs, to give an amazing umami taste. With some small pieces of chopped ginger and scallions to add fragrance and balance, the portion is good for four bowls, and we basically finished them all in no time.For dessert, my wife has Red Bean Sweet Soup with Aged Tangerine Peel 远年陈皮红豆沙 ($55) while I go for Black Sesame Sweet Soup 生磨绵滑芝麻糊 ($50). Both sweet soups are nice, not too sweet, with good fragrance from quality aged tangerine peel and the grinded sesame respectively.Service is good, with the staff attentive, but again, as I have shared frequently, should introduce more details to allow the diners to learn and appreciate the dishes more. The bill on the night is $2,172. Overall, still a nice Chinese restaurant but given its fame I believe there are more expectations, and the roasted goose is honestly a bit disappointing.
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有外国朋友嚟香港玩，话想试下最地道嘅广东菜，第一时间就谂起镛记。贪佢名气够大，装修又有中国特色，带朋友嚟打卡兼食饭，够晒得体。一场嚟到，招牌菜一定要试。我哋叫咗个至尊炭烧肥㶶叉，同平时食开嘅叉烧好唔同，边位烧到有啲焦香，半肥瘦，入口松化又多汁，可以排系当晚个朋友钟意菜式嘅头位。另外个化皮乳猪件，块皮真系烧到玻璃咁脆，入口「卜卜」声，朋友话系佢食过最好食嘅烧乳猪。再加多碟椒丝腐乳炒通菜，等佢试下咩叫镬气，佢话估唔到普通一碟菜都可以咁好食。虽然成餐饭都系肉，但见到个Friend食得咁满足，不停影相打卡，就觉得无介绍错。想俾外国朋友一个难忘嘅香港美食体验，镛记绝对系一个唔错嘅选择。
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