鏞記酒家

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 正宗炭燒黑鬃鵝 ($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 杏汁滋補豬肺湯 ($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 皇冠翡翠戲藏龍 ($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 銀棯醬炆鮮斑腩 ($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 禮雲子薑米炒飯 ($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 遠年陳皮紅豆沙 ($55) while I go for Black Sesame Sweet Soup 生磨綿滑芝麻糊 ($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.…查看更多

今次有新加坡客過嚟，梗係要帶佢食啲「Gimmick」嘢之外嘅真正香港味道。揀呢度貪佢名氣夠大，食物有保證。一開波先嚟個松花皮蛋配酸薑俾個客開下胃。佢哋啲皮蛋係溏心嘅，子薑嫩滑，清酸爽甜嘅味道同皮蛋係絕配。主角燒鵝啲油香逼晒出嚟，個客第一次食正宗炭燒燒鵝，讚不絕口，話同新加坡食到嘅完全係兩回事。之後點咗個釀蟹蓋 ，賣相又夠靚又啖啖肉；懷舊中式煎牛柳嘅火候啱啱好 ，牛肉味濃，煎得夠晒tender。成晚個客都食得好滿意，呢餐飯絕對係功德圓滿，賓主盡歡。…查看更多

為女友慶祝生日，希望能挑選一間兼具水準與優雅環境的餐廳，最後選擇了這裡。我們嘗試了清酒吟釀鵝肝，鵝肝口感如雪糕般幼滑，入口即化，滲出淡淡的清酒香氣，非常獨特。百花釀原隻蟹鉗的蟹鉗碩大，炸得金黃香脆，內裡盡是彈牙的蝦膠與鮮甜蟹肉，用料十足。陳皮騙牯牛冧肉火候控制得宜，牛肉嫩滑，陳皮的香味為菜式增添了豐富的層次感。最後以遠年陳皮紅豆沙 作結，紅豆煲得起沙，口感綿密，陳皮氣味恰到好處，是一道令人滿足的甜品。餐廳的服務體貼周到，環境亦氣派不凡。為了重要的日子，這頓晚餐絕對是物有所值。…查看更多

平日約客食lunch，首要係坐得舒服，靜靜地傾到偈。呢度枱與枱之間有空間，唔會太嘈雜。既然係午市，點都試吓啲點心。個蝦餃皮薄餡靚，隻蝦好爽口。蔥油叉燒包唔係好感受到蔥油香，個包夠軟熟，叉燒餡都好好味。小菜叫咗個燒味雙拼，揀咗叉燒同切雞 。個叉燒要讚，蜜汁夠香，肉質鬆化；切雞都好滑，有雞味。另外個蟲草花香滑斑球 火喉啱啱好，魚肉嫩滑，個芡汁清得嚟又夠味，個客都話唔錯。服務好pro，加茶換碟都好主動。成餐飯個客都好滿意，喺中環約客食中餐呢度絕對係信心保證。…查看更多

約兩個舊同事出嚟飲茶食晏，點咗陳皮山竹牛肉球同香蒜豉汁蒸腩排，個牛肉球真係有陳皮香，唔係得啲芫荽蔥花味；啲腩排又蒸得夠腍，啲芋頭吸晒啲肉汁，係以前飲茶嗰種感覺。年紀大咗食唔到幾多，但見餐牌有杜阮凉瓜田雞腿，都忍唔住叫咗個。凉瓜有甘味，田雞夠嫩滑，呢啲先係廣東小菜嘅功架。另外個銀棯醬炆斑腩都好惹味，酸酸甜甜好送飯。我哋最後share一碟滑蛋鮮蝦仁炒河，蛋好嫩，蝦仁爽口，味道唔錯。同老友坐咗成個下晝，食下嘢，傾下舊時往事，難得嘅寫意時間。…查看更多

同班姊妹個個禮拜都有個lunch gathering，今次就揀咗嚟鏞記，貪佢環境闊落，坐得舒服，可以慢慢傾計，唔會好似啲新餐廳咁又迫又嘈。午餐嚟講，我哋叫嘅餸都幾精緻。個漁灣風味焗奄仔好有驚喜，一上枱已經聞到好香，蟹膏澎湃，我哋幾個share食啱啱好。個芥末沙律蝦球都幾得意，蝦球夠大隻，個wasabi醬少少攻鼻，好開胃。點心叫咗份叉燒酥，酥皮做得夠鬆化，熱辣辣，唔錯。另外個帶子豆腐就做得幾嫩滑，銀棯醫味道好特別。最後驚唔夠飽，叫多個雞絲炒飯墊下肚，炒得夠乾身，唔會油膩。總體嚟講幾滿意，服務都OK。最緊要係坐得舒服，嘢食又有水準，啱晒我哋呢啲想靜靜地咁傾下計嘅gathering。…查看更多

有時想靜靜地食返餐有質素嘅粵菜，總會諗起呢度。兩三道精緻小菜，更能食出廚房嘅功力。叫咗個例牌叉燒併燒鵝，叉燒入口鬆軟，同時不失肉質嘅咬口，燒鵝濃郁油脂香，鵝肉仍然juicy，兩者平衡感不錯，但燒鵝如果可以再熱啲上枱會更好。有趣嘅係試咗兩款唔同醬汁嘅帶子，XO醬蜜豆玉帶鑊氣足，帶子爽甜；銀棯醬帶子豆腐個醬汁配搭幾得意，酸甜開胃，不過個人認為醬汁略為蓋過咗帶子本身嘅鮮味。全晚最欣賞係個遠年陳皮絲炒河。陳皮嘅甘香非常突出，同豉油、牛肉絲嘅味道好夾，火候控制得宜，河粉乾身有米香，盡顯功架。另外個椒鹽豆腐亦做得出色，外脆內嫩。總括嚟講，水準依然穩定，係一個你知道唔會失望嘅地方，尤其適合想食啲手工菜嘅食客。…查看更多

朋友東北人,過嚟香港讀書，成日話想試下啲地道粵菜，今個禮拜就帶佢嚟老字號試一試。叫咗個叉燒併切雞打頭陣，個叉燒半肥瘦勁juicy，切雞又夠滑，基本功冇得輸。跟住個XO醬滑蛋炒蝦仁，啲蛋好嫩滑，蝦仁又爽口，簡單得黎見到師傅火候控制唔錯。個銀棯醬雞煲我都係第一次試，酸酸甜甜勁開胃，朋友話之前未食過銀棯醬嘅味道，相當特別。加多個脆春卷同上湯白菜苗，清清哋但同樣好味。成餐飯佢都食到lam lam脷，仲影咗勁多相。其實香港真係仲有好多餐廳好有心機咁經營，味道同服務都絕對唔比深圳差，明白北上消費有吸引之處，但留喺度飲飲食食一樣有選擇。…查看更多

喺西環住咗幾十年，講真，真係好少會專登過嚟中環食呢啲「名店」，感覺都係做遊客生意。不過今次住澳洲嘅阿姨返嚟探親，指名話掛住以前啲味道，就唯有捨命陪君子。個「脆皮乳豬」一上枱，阿姨已經心心眼，塊皮真係化嘅，脆卜卜，佢話喺外國食唔返呢隻味。個「煎脆麵」都好有懷舊feel，麵底煎到金黃香脆，啲銀芽肉絲芡汁淋上去，一半脆一半軟，口感好得意。仲有個欖角豚雙寶，味道家常得嚟又夠惹味，啱晒啲老人家口味。銀稔醬雞煲都幾特別，醬汁酸酸甜甜，好開胃。最後個甜品杏仁凍豆腐，杏仁味香濃，質感好滑，成餐飯有個好嘅收尾。雖然平時唔會專登過嚟食，但見到長輩食得咁開心，不停話搵返細個嘅回憶，就覺得乜都抵返晒。…查看更多

同拍檔搞掂單大project，緊係要食返餐好嘅。八、九月時令菜，叫咗奄仔蟹，估唔到唔係專做海鮮嘅餐廳啲蟹都咁有質素，蟹膏甘香，大家都覺得值回票價。個咕嚕肉幾有驚喜，用新鮮菠蘿，酸甜味好天然，唔會死甜，好開胃。碟乾炒牛河鑊氣夠，睇得出廚房基本功，河粉乾身唔油，牛肉都處理得唔錯。另外椒鹽吊片同上湯西蘭花都穩穩陣陣，整體好滿意。成餐飯坐得舒服，食得滿意，傾計傾得盡興。係慶功或者同重要朋友食飯嘅好選擇。…查看更多

阿爺八十大壽，成家人十幾口，由長輩拍板，話要嚟鏞記賀壽。一年幾度嘅家庭聚會，差唔多都係揀呢度     。人多嘅好處就係可以叫多幾味餸，唔使煩。講真，啲餸係好食嘅，老字號貴得嚟，質素叫有保證。個化皮乳豬件（壽宴必備）交足功課，塊皮燒到鬆化，算係成晚嘅亮點之一。個炭燒燒鵝都保持到水準，肉質夠嫩滑，唔怪得啲老人家次次都指定要點。個大海斑酥骨炒球鑊氣十足，食得出係老師傅炒出嚟嘅味道。不過成餐飯最重要嘅環節，其實係輪流敬酒、影相、問候下你幾時升職買樓結婚生仔。啲餸只係背景板，目的就係俾個理由大家坐埋一齊。食到尾聲，一碗生磨杏仁茶埋尾，食完就即刻埋單散水，下個家庭聚會再loop一次。任務完成。…查看更多

同客食business lunch，中環選擇好多，但兜兜轉轉，想搵間環境企理、出品穩定嘅中菜，鏞記依然係top choices之一。時間唔多，我哋點咗幾道精緻小菜。前菜係酸薑皮蛋，皮蛋溏心，配埋酸薑，正好開胃。主菜點咗金華玉樹雞同禮雲子琵琶蝦。玉樹雞滑嫩有雞味，火腿嘅鹹香吊起咗鮮味，清淡得嚟唔會單調。琵琶蝦係手工菜，蝦膠彈牙，上面嘅禮雲子畫龍點睛，鮮味十足。成餐飯上菜節奏掌握得好好，唔會太快亦唔會拖慢，食完仲有時間飲杯嘢再返公司。喺中環，一餐飯唔單止係食味道，仲係食緊效率同體驗。呢度喺各方面都平衡得唔錯，係一個好穩陣嘅商務宴客地點。…查看更多

操咗成個禮拜，星期五係我嘅Cheat Day，即刻約埋個friend，挑戰下鏞記啲邪惡燒味。首選當然係至尊炭燒肥燶叉，啲叉燒邊位燒到焦香，見到已經流晒口水。一啖咬落去，啲油脂喺口入面爆發，肉質又夠鬆軟，真係好耐冇食過咁高質嘅叉燒，嗰種滿足感，操多幾日都抵返。跟住再嚟個紅燒豆腐斑腩煲，夠晒鑊氣，啲斑腩又滑，豆腐索晒汁，好好食。為咗「平衡」返，我哋都叫咗個清炒郊外靚時蔬，補充返啲纖維。雖然成餐飯卡路里爆晒錶，但作為對自己辛苦操練嘅獎勵，絕對值得。啲燒味質素真係冇得彈，食完呢餐，又有動力再操過。…查看更多

細個嗰陣，阿爸阿媽一年總會帶我嚟鏞記食一兩次，對我嚟講，呢度除咗係餐廳，仲有好多童年回憶。今日特登帶自己對仔女嚟，想佢哋都試下媽咪細個時覺得好好食嘅味道。除咗必點嘅燒鵝，另外叫咗道禮雲子蒸嫩蛋清，呢個係我以前至愛，蒸蛋滑溜，加埋禮雲子嘅甘香，真係好令人回味。另外個金華玉樹雞，雞肉好嫩滑，配埋火腿同冬菇嘅香味，清淡得嚟好鮮味，啱晒小朋友食。老公就鍾意蝦籽紮蹄，話豆味香濃，蝦籽又夠鮮，係好有心機嘅懷舊菜。同仔女坐喺同一間食店，點自己以前食過嘅菜式，雖然佢哋未必完全明白大人嘅情懷，但只要佢哋覺得好食，呢份味道嘅傳承，就已經好有意義。…查看更多

鏞記過去謠言特多，每個謠言背後都有個真真假假的故事，但我個人的體會就是每次來都感覺很舒服和很開心。今晚我們幾個老人過來，都是叫上我們以前喜歡的懷舊菜：松花皮蛋酸姜、蝦子紮蹄、懷舊紮蹄、鵝血煲、一品鵝煲、涼瓜炆斑尾、豉油雞、遠年陳皮紅豆沙等。我最喜歡食松花皮蛋酸姜和一品鵝煲，皮蛋是我的童年回憶，這裡的皮蛋特別香和溏心，食後有回甘的感覺；至於一品鵝煲，裡面應有盡有，尤其是鵝肝，更是我的摯愛。就是味道好，湯也喝多了，餐後我要喝兩瓶礦泉水…查看更多