六福菜館

民以食為天，每日電視台、電台及網上傳媒皆有不少飲食節目，因緣巧合，看了TVB的「美食匠人」介紹「六福菜館」，心想何不照板煮碗，跟着介紹去搵食呢？金湯魚蓉羹 $538例每次來都喝蕃茄魚湯，由10幾款雜魚久熬而成，是實至名歸的美食！今次跟著「美食匠人」介紹改點的［金湯魚蓉羹］，材料矜貴，主要由幾款高檔鮮魚熬製，更上一層樓，金湯內有很多石斑魚肉，啖啖肉，身為魚痴的我，吃得滿足！椒鹽焗大連鮮鮑魚(5隻) $610由「六福菜館」始創，蒸完再炸，配合秘製炸漿，肉質煙韌結實，絕不會如橡筋一般，椒鹽香口惹味，做得的確比其他店出色。特別採用大連鮑魚是大廚「阿叔」的心得，相比南非鮑魚更適合鹽焗。鹽蒸野生海魚 $498今時今日野生魚很難得，是日鮮魚，剝皮魚及小黃魚，簡單鹽蒸，鮮美無比。海蝦鮮茄炒蛋 $188例以淨蛋黃炒，更香，更夠鑊氣，與滑蛋炒的風味不一樣。亦吃了電視節目沒有介紹的菜式：椒鹽奇脆豆腐 （小）$60必點項目，外脆內超滑。上湯龍蝦伊麵 （兩隻龍蝦）$1240龍蝦非常新鮮，處理得亦很好，伊麵盡吸精華。薑蔥炒肉蟹(18両）$634秋風起，正是食蟹的季節，炒得香，肉質結實鮮美。醋炒芥蘭 $168只吃最靚的中心部份，感覺豪門。脆皮風沙雞(1隻） $580新鮮雞必需預訂，懂得吃的，一吃就能辨。西貢艇仔蒸飯(小) $288蝦乾蝦米蒸飯，簡單就是美。豉油王炒麵 $168意猶未盡，再來一個招牌，很香的豉油味，麵條富彈性，吃得盡興！連續16年米芝蓮一星，並不講求賣相，重點在味道，環境服務到位，物有所值！#六福菜館 #西貢 #粵菜 #海鮮…查看更多

今日同朋友聚會，入咗西貢一間米芝蓮一星🌟嘅中菜館，佢哋已經連續16年拎米芝蓮，好勁呀，今日就一行四個人試吓佢哋嘅四人海鮮餐，入邊一共有八款菜式。🍽️椒鹽奇趣豆腐外皮煎得好脆，入邊嘅豆腐好嫩滑，椒鹽味道啱啱好。🍽️薑蔥炒蟶子皇平時出邊都係豉椒炒，呢度用咗薑蔥炒，幾新鮮，薑蔥突顯咗蟶子嘅鮮味，都幾夾🍽️椒鹽焗鮑魚鮑魚勁大隻，用椒鹽焗好少見，不過配搭出嚟嘅味道又唔錯，佢哋嘅鮑魚好易入口，一啲都唔韌🦪天婦羅桶蠔生菜包桶蠔真係超大隻，咬落去好鮮甜，粒粒飽滿，炸得都好好食，配埋生菜包會冇咁炸，好好食🦞上湯開邊龍蝦伊麵龍蝦超大隻，每人可以有半邊龍蝦，龍蝦肉有好多，肉質鮮甜又彈牙，上湯嘅味道都調得啱啱好，夾埋伊麵食，真係食唔停口🐷鮮菠蘿生炒骨酸酸甜甜，炸得好脆，好好味，份量又多🥬米湯浸時蔬套餐又點少得蔬菜呢，佢哋用咗米湯浸都幾特別，蔬菜吸滿湯汁，好夠味套餐最後仲有佢哋自家製嘅甜品，係椰汁糕，入邊仲有椰子肉，好有心思♥️呢個四人餐真係好豐富，食得好飽，佢哋嘅煮法全部都好好味，果然係西貢屹立咗咁多年嘅星級中菜館，環境舒適，員工都好Nice！如果入嚟西貢嘅話，我都幾推薦呢一間中餐廳👍🏻…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 西貢地道魚湯 ($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 鹽蒸西貢海魚仔 ($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 豉椒炒蟶子皇 ($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 椒鹽焗鮑魚 ($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 西貢艇仔蒸飯 ($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 芒果糯米飯 ($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

好一陣子沒有入西貢探索，感覺街上的店，或是氣氛總比以前有點不同。但原來這裡有家屹立了很久的地道中菜館，更拿下了連續多年的米芝連一星，今次終於有機會與朋友一嚐。椒鹽焗大連鮑魚用上掌心般大的大連鮑，以椒鹽帶出海洋鮮甜，肉質爽彈帶焦香，吮指回味。薑蔥炒蟶子皇配煎米粉底鑊氣十足，蟶子肉厚彈牙，墊煲底的香脆煎米粉底吸盡海鮮精華，脆中帶鮮才是精髓。蒜蓉粉絲蒸貴妃蚌蚌肉飽滿多汁，粉絲吸盡蒜蓉與蚌汁，鮮味層層疊加。西貢地道魚湯用上十多款鮮魚，熬得奶白濃郁，魚鮮與番茄的酸甜完美交融，一碗下肚暖心又開胃。椒鹽奇脆豆腐外層撒滿椒鹽粉，咬開燙口的酥皮，內裡豆香四溢，簡單卻令人停不了口。海鹽蒸杉斑魚火候精準，魚肉嫩滑如豆腐，豉油蔥絲提鮮不搶戲，盡顯粵菜清鮮本色。椒鹽鮮魷炸得乾身不油，魷魚鹹香惹味，邊嚼邊配一口冰啤，是夏日最暢快的組合。藥膳辣酒煮花螺酒香濃烈，藥材與辣椒交織出溫潤辣勁，螺肉蘸滿湯汁，愈吮愈上癮。@loafon_cuisine #西貢美食 #海鮮大餐 #六福菜館 #香港地道菜…查看更多

哇～難得約好一大班朋友入西貢晚飯，點知遇上8號風球，好在約咗6點食，去西貢食海鮮朋友推薦會去連續16年榮獲米芝蓮一星嘅六福菜館，啲嘢真係好好食😋而且價單都合理，當晚人均$700 都好豐富先來個西貢地道魚湯，奶白嘅魚湯用上10多種魚加埋蕃茄薯仔煲成，所以極度鮮甜，好似我媽咪煲嘅住家湯一樣朋友們都係鍾意飲下啤酒，叫呢款椒鹽奇脆豆腐就啱哂，外層香口入面夠嫩滑椒鹽焗大連鮮鮑魚用上大連鮑，大隻又夠爽口彈牙，好滿足我最鍾意食蒸魚，呢條鹽蒸野生海魚用上杉班魚，夠新鮮而且好嫩滑蒜蓉粉絲蒸貴妃蚌，只要夠新鮮簡單蒸加上少調味已經好好食薑蔥炒蟶子皇配煎米粉，呢個真係一定要叫，重點係佢個煎到恰到好處嘅米粉，仲有識食一定食埋佢啲薑蔥藥膳辣酒煮花螺每粒都入哂味，因為要就朋友，如果再辣啲就啱哂我朋友們係澱粉質系人類，豉油王炒麵又係炒得好出色，乾身得嚟好香今個晚餐超滿意~食完安全回家先掛上8號…查看更多