彭慶記

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 彭慶記地址：跑馬地奕蔭街25號地舖趁放假就同朋友空肚去跑馬地食呢間米芝蓮老字號中餐館😎蒜蓉荷葉糯米蒸蟹 🦀🍚$328好驚喜，隻蟹居然比想像中大隻有肉仲有少少膏，而且都幾鮮甜～糯米吸唒啲蟹嘅鮮味， 濕濕地又好香😍，正～糯米釀雞翼 🐔🍚$75/隻雞翼炸得超級酥脆，雞肉很滑很多汁，而且又唔油膩，釀滿美味的糯米飯😋，好香口，正。士多啤梨生炒骨🍓🐷 $168生炒骨骨頭唔多啖啖肉， 肉質很腍而帶少少脂香味，加上酸甜度平衡得岩岩好，好Match，好開胃🤪，正。大良炒鮮奶 🥚🥛$228內裡軟滑甜甜地，而且又入口即溶😚，正。#nicefoodie跑馬地

昨日天寒地凍 諗住買個羊腩煲返屋企暖暖胃，搵過跑馬地都好似無乜邊間特別好食，於是貴就貴啦，走去買彭慶記，諗住都唔會衰….點知………成個羊腩煲裝左喺2個小型茶餐廳炒飯用嘅，四方塑膠外賣盒，看得出塞到滿哂，當時心諗，咁滿，咁啲湯呢？咁點滾菜食…. 返到屋企，開左，果然塞實哂，唔夠汁滾菜，不過見仲熱，算數，因為肚餓，開蓋照食…..一路食一路搵，說好的羊肉呢？！噢，搵到，手指尾咁大粒，仲要肥多過肉….千辛萬苦，搵完都無5粒….呀唔係….虎，仲有幾條羊腩絲….. 彭慶記 咁係乜野玩法

This restaurant is located in Yik Yam Street, Happy Valley, and has been awarded Michelin 1-star status since 2013. Offering traditional Shunde cuisine, the five of us came tonight to try out the dishes. Arriving early evening, there was not yet many customers. The restaurant was quite small so booking was necessary. The décor was simple, offering a neighbourhood and homely feeling to diners.We ordered some of the traditional dishes, starting with Sweet and Sour Pork 菠蘿生炒骨 ($168). The sweet and

彭慶記食家自2013年起， 連續八年被評為米芝蓮一星食府。朋友極力推介，話小菜好吃，值得支持。今次趁放假，便和家人試了幾個招牌菜。招牌蒜香雞真材實料，比一般酒樓的炸子雞出色，雞肉香甜保持肉汁，好味 ! 士多啤梨生炒骨酸甜好味，啲排骨啖啖肉，排骨淋身有咬口，送飯送酒最好。 琵琶豆腐老少咸宜，忍不住吃完一件再一件。飯後叫埋杏仁茶做甜品，為完美的一餐劃上句號。此老字號價錢合理出品佳，值得支持。碟頭也大，四個人三個小菜也很飽。

沒有訂枱，五點半入內快吃，必定有座位。地方不大，座位親密，老闆忙著看電視賭馬仔，戰況似乎不太如意。點了粉絲浸蜆，家鄉釀鯪魚，咸魚雞粒炒飯、黃瓜例湯。當時只得這枱客，所以很快便起菜。蜆肉尚且大隻，肥美清甜，粉絲爽口。炒飯的餡料很足，雞粒咸魚粒收藏在青綠生菜絲網，入口豐飴厚實。至於鯪魚，很大條，截開約六七件，每件肉身很厚，肉質軟糯，茨汁不稠不稀，但是雖然有果皮口感，卻仍有少許腥味。約六時半，多枱客入席，亦見有不少外賣單，不負是五芝蓮品牌。

很久沒有在這家米芝連一星中式食肆吃飯. 趁着在附近處理私事的機會, 抽空來這裏吃個午飯. 一百元不用的客飯, 除了例湯外也有綠豆沙作甜品, 這是我吃過米芝連星級食肆中最便宜的午飯, 以跑馬地這個高尚住宅區的消費來說, 也算是相當抵食.點了生炒骨和沙薑雞. 前者說是生炒骨, 但吃下去啖啖肉, 骨頭不多, 肉質很腍而帶脂香. 醬汁的甜酸度平衡得剛剛好, 略嫌炸粉比較厚, 說是保持了她的水準. 後者最大的問題是雞肉質素一般, 也不夠新鮮, 所以口感比較鞋, 而且雞肉本身雞味不足, 還帶點雪藏的味道. 蘸汁沙薑味道夠, 但醃上去雞肉的沙薑粉味道不能發揮出來, 做不到內外沙薑味夾在一起的感覺, 有點可惜!

Haven’t written any comment in Open Rice for years. I believe this restaurant’s experience do have the “honour” to make me write again. I used to go to this restaurant, maybe 2-3 times a year. Not many people tonight. I went with my wife and we can walk in at around 8:30. I was so surprised by the price of the dishes. It is increased a lot. Maybe that’s the curse of being labelled as Michelin starred restaurant. We ordered 士多啤梨骨，大良炒鮮奶，上湯豆苗。The first 2 are supposed to be the signature dishes whic

Went there for family gathering on a Friday night with a party size of 9 adults 1 toddler. Ordered 9 dishes and the bill came to $1,700. The food quality was commensurate with the price level. But the service was horrible and prompted me to write this review!We sat down on time at 7 sharp and just an hour and 10 minutes into our dinner we were repeatedly asked if we had finished the dishes (probably because there is a party of similar size waiting outside) but obviously there was still food l

店名充滿著濃厚的中國風，店面面積唔大，不過裡面位置闊落，坐住都幾舒服，招牌菜蒜香排骨系必點的，排骨外層香脆，咬落肉都唔少，缺點系太過油膩了，大良炒鮮奶好食，鮮奶嫩滑味道甜甜地，蒜蓉粉絲蒸蟶子味道鮮甜，蟶子每個都大只肥味，其他食品都唔錯的。

食開彭慶記都係買外賣返屋企慢慢食真係一間物超所值既米芝蓮餐廳👍🏻個例湯係必飲 好有家的味道 無味精 夠火侯 足料 飲2碗都ok！不得不提 個蒜香雞真係我最愛百食不厭！依隻雞真係 不得了！皮脆 肉嫩 連雞胸肉都好食非常入味 好適合一邊飲酒一邊食雞 😍梅菜肉餅都係另一必食推介送飯一流 亦唔會太鹹彭慶記真係又好食又抵食！！

因為朋友來香港玩，只好一盡地主之誼，不過朋友到港比較晚，等到酒店check-in好，大部分的餐廳都午休了，這家彭慶記開到兩點多，就帶著朋友過來吃個午餐。位置算是跑馬地附近，離銅鑼灣地鐵站不太近，因為下雨，我們是坐車過去的。環境就很普通，一般小店的裝修，面積不大，乾乾淨淨，米芝蓮一星當然是他家最大的榮譽了。菜基本都是按照菜單上的推薦和招牌點的「蒜蓉蒸大竹蟶」真的很大，幾乎有手掌那麼長，而且非常鮮美「蒜香排骨」招牌菜，排骨很嫩，蒜香很香「薑蒜魚鰾煲」本身不太愛吃魚，不過魚鰾卻是不錯，爽口彈牙「大良炒鮮奶」內裡軟滑，甜甜的，做得很好「乾炒牛河」這裡的基本功挺扎實的，炒得乾，不油，味道足「漁家拼盤」就是魚餅、蝦餅、魚豆腐之類的拼盤，還可以吧

入彭慶記食飯前，我都唔知佢係米之蓮一星餐廳，係坐咗落去見到牆上有好多牌掛咗係度先知！咁餐廳地方唔算大，都等左五至10分鐘左右先有得入坐！咁我哋叫咗五餸一湯，有沙薑雞、士多啤梨骨、薑蔥魚頭、魚香茄子煲、啫啫生菜、同老火湯！沙薑雞幾好食，雞肉嫩滑有雞味，而且碟沙薑好夠味！士多啤梨骨好夠味，酸甜度剛剛好，啲肉又唔會太肥！薑蔥魚頭十分惹味，我本身唔食魚頭嘅，但係實在太香啦，我都忍唔住食咗兩舊，而且佢將個魚頭揸到連骨都食得！魚香茄子煲超級正，食得出佢用靚嘅鹹魚，我都係第一次食咁好食嘅魚香茄子煲！啫啫菜同老火湯都OK有水準！

唔明點解咁多人等, 2人叫了4個小菜都千幾, 沒特別, 味精極重, 食完好渴同頭痛, 環境擠迫. 服務還好, 但用餐不到1小時這樣質素, 完全不享受, 這也是米芝蓮???!

按著米芝蓮一星餐廳名單，慕名而來吃晚飯。食物水準普通，地方不是十分舒適。一行四人，點了四個小菜。上菜速度算快，溫度夠熱，味道ok，碟頭中等。本來諗住好食就再加單，普通質素，卻收如此價錢就唔值，所以冇再加單了。食完都唔飽，每人約$240。相比其他米芝蓮一星，以粵式小菜為主的餐廳，彭慶記就偏貴，太約貴40%。試左一次就夠了，不會再去。

雖然知道我的食評未必影響大家對呢個野既喜愛。 只想分享一下感受。住喺跑馬地，也偶然幫襯，日日見到佢Full House味道無得頂。今晚再去六點坐低，餐廳已經滿左一半人。我地差不多最早點餐。其他食客食完，我地點既餸先到。總共等左45分鐘，無吹大。中間問左兩到三次，都叫我唔好咁心急就到。講完已經食乜都無味。Feel bad about this. Lost appetite while experiencing such bad attitude from the staff