影片
開飯介紹
環境新潮的潮州菜館，有傳統打冷小菜，亦有新鮮游水海鮮。餐廳營業至凌晨時份，是旺角的宵夜勝地。
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營業時間
今日營業
17:30 - 03:30
星期一至日
17:30 - 03:30
公眾假期
17:00 - 03:30
公眾假期前夕
17:00 - 03:30
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
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.
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呢間旺角小菜館明記係我哋朋友之間飯堂，因為開到凌晨3:30，有時傾偈傾到好夜都得，位置喺旺角亦都非常方便大家，所以勁爆場！佢嘅小菜係非常之好食，等我講吓有邊幾樣，下面介紹嘅都係我班朋友平時都會去食嘅小菜，全部都係大眾鍾意食，而且又好食嘅 :🐻熊仔凍檸茶檸檬茶係明記最吸引之一，個個都都爭住打卡嘅大大杯檸茶加得意嘅熊仔係明記嘅標記！🌽椒鹽粟米椒鹽粟米係勁出色，未食過惹味嘅粟米，用避風塘方式炒嘅粟米，零舍香口又唔黐牙，非常乾身！同椒鹽非常之搭配！🥛順德鮮奶脆脆卷 8條鍾意食炸鮮奶卷嘅一定要食呢個，除咗炸到出邊，入邊奶唔流，味道剛剛好，鍾意食鮮奶卷一食必定愛上🦑黃金鲜魷今次佢嘅黃金魷魚魚勁多鹹蛋黃，非常好食，救救魷魚都好大嚿，沾滿晒鹹蛋黃，唔錯🫑黃金凉瓜推介推介推介！！唔鍾意食涼瓜嘅都一定會食呢個黃金涼，佢炸到勁脆口，佢個粉漿同個涼瓜超好食，食唔出入邊係涼瓜苦澀，而黃金比例剛剛剛好，食第一嚿一定會食第二嚿，朋友唔食涼瓜都食，我哋每次嚟都會必定叫！🐮蜜椒一口牛柳粒嚟到必定叫呢一個，最出色嘅唔係牛柳粒，而係牛柳粒配菜嘅炸咗嘅薯仔粒，炸到脆卜卜就會返個蜜糖喺個面頭，明記頭五名一定有佢，我至愛嘅蜜椒一口牛柳粒呀🧆菠蘿咕嚕肉咕嚕肉大大碟，如果叫飯食呢個抵食啊，咕嚕肉夠大嚿，而且配菜夠多，三色椒都有好多件，醬汁夠酸，亦唔會好杰撻撻！唔錯㗎🥘中式牛柳我朋友好鍾意食牛，所以佢會揀呢一個牛柳，因為佢面頭好多醬汁送飯一流，而且每嚿牛柳都好大嚿煮到好腍🍲粟米瑤柱羹粟米羹好多粟米粒粒，而且個羹又唔稀，個個都鍾意飲，加埋胡椒粉好夾，食飯前食過瑤柱粟米羹好開胃！🍲石鍋啫啫油麥菜最醉雞勁香呀，佢上枱嘅時候仲卟卟卟卟，佢啲鹹香令到個碟油麥菜勁好食勁香，自己好鍾意食油麥菜，所以呢碟係比好高分，連啲汁我都愛嚟撈飯！
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Happy Friday最喜歡跟一班朋友聚餐，將工作的煩惱一掃而空，減減壓🍻要坐得舒適吃得出色，又不限時的餐廳真的愈來愈少。最近發現新大陸✨這間潮州打冷餐廳完全符合我們的心水，店員服務還十分周到，整個晚餐大家都吃得大快朵頤🍺滷水雜錦拼盤剛巧餐廳六周年🤩推出了優惠：任何食品滿了300元，就可以用$8 滷水雜拼😍材料完全不敷衍👀分別有紅肉腸、豬腸、鴨腸、豬耳，豆芽和五花肉，所有食材都吸收了滷水精華，很入味！其中豬耳，很爽口有嚼勁👍🏼潮州凍花蟹 $488份量不少，花蟹都很大隻👀蟹肉肉質新鮮爽口，啖啖肉。豉椒炒蟶子王炒麵 $186蟶子王很新鮮，肉質爽口，份量亦不少！配上香脆的炒麵，醬汁跟麵的比例剛好，整體很有鑊氣🔥蜜椒一口牛柳粒 $168必點之選✨薯仔粒煎得外脆內軟，加上表層的蜜糖，很惹味！而肉質柔軟的牛柳粒味道帶甜，甜中又帶點辣椒黑椒汁，很香口，撈飯一流😍椒鹽茶樹菇 $128比較少見茶樹菇版本，想不到原來跟椒鹽很夾🤩外層炸皮不會過厚，火喉亦控制得剛好，清清的茶樹菇配上濃味的椒鹽兩者味覺很平衡，如果送酒一定更加會停不下來！
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去咗旺角明記湖館食飯，嚟到一坐低就見到枱面菜色唔少，有滷水牛展、涼拌齋菜、石鍋雜錦海鮮、豬紅湯同埋炸小魚仔。啲蜆新鮮，不過味道就普通咗啲，加啲辣椒都唔算特別突出；牛展同配菜裝碟有心思，不過啲牛展偏鞋，唔夠預期咁腍。嗰碟炸魚仔就炸得酥脆，鹹香幾過癮，不過食多兩啖油膩感幾明顯。石鍋雜錦有魷魚、帶子、菜同西蘭花，材料多但味道一般，冇咩特別亮點。豬紅湯底幾香，豬紅夠滑但成碗只係幾舊，蔥花提味。成餐嘢食落口感同味道都穩陣，價錢就偏高咗，係旺角地段都叫可以預期。
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我想食潮州菜，朋友介紹去旺角這間潮菜館，他說出品質素不錯，我就和朋友去試試。地點相當就腳，而且人氣十分。鹵水鵝，色澤很吸引，鹵得夠入味，肉質嫩滑，加點香醋更美味，果然有水準。鹵水拼盤，食潮州菜怎少得它，都算幾大碟，各樣都有，我特別喜歡墨魚，好爽口，鵝腸都不錯，不會太多肥膏，入口爽脆。黑椒茶樹菇炒牛柳，超惹味，帶有香濃的黑椒香味，茶樹茹特別入味，口感不錯。肉碎蠔仔粥，我們點的是小份，原來都幾大碗，四個人都夠食，蠔仔沒有腥味，加些胡椒粉更美味。石鍋芥蘭，熱度十足，啫啫聲出晒煙，聞到都夠香，芥蘭很新鮮，軟硬適中，配上肉碎和小蝦乾，食味豐富。豉汁蒸鱔，味道香濃，肉質彈牙，感覺很新鮮，油香豐富，不會太咸，拌飯食更是冇得輸。
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