裕鵝莊 (尖沙咀)

由【裕記燒鵝 Yue Kee, 深井 Tsam Tseng, Hong Kong 🇭🇰】, 第三代已經獲得米芝蓮 Michelin 推介之後人, 開的【裕.鵝莊 Goose Manor, 尖沙咀店】

位於亞士厘道, 前嗰幾十年的尖沙咀 "食街", 但忽然間好像現代人已經少知道！始終可能是要由樓梯行上這條橫街..

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🌟 先說這裏的新鮮燒鵝 Roast Goose with Crispy Skin Chiu Chow historical style from Sham Tseng.

好明顯係潮蓮燒鵝 ～潮州式的現代親戚. 上皮上得靚, 醃料也超級入味. 二十世紀後的香港人以為燒鵝一定係最脆皮, 就一定有所不知. 廣東省有些燒鵝是浸入湯吃, 就算在本地出名的 「鏞記」也是把熱汁淋上脆皮面, 半脆皮半淋希望帶給最佳的 Compromised Balance. 給客人.


🌟 燒鵝頸 Roasted Goose Neck.

識得食的人一定會叫, 燒鵝之中的重要部位. 而且這裏算是便宜, 份量亦多. 最適合配紅酒或者威士忌 Whisky 🥃


🌟 深井古法椒鹽鮮魷 Salt & Pepper Fried Calamari.

他們多年來加以改良的椒鹽鮮魷. 絕對是香港之最. 人哋有的, 是歷史! 😬

金記燒臘餐廳 (元朗)

【元朗金記燒臘 Yuen Long, HK. Roast Factory opened 51 Years ago. Current Shop location 20+ Years】 呢間元朗老店都有啲搞笑因為近年好少再聽人提及, 但以前都幾多人追捧. 曾幾何時我都特登入嚟食, 個乳豬到今時今日都會食上癮的

🌟 燒乳豬 Roasted Suckling Pig. Always 1 of the best 乳豬 pigs in Hong Kong all these years when I used to promote it, surprised quality kept up too! Their style of marination is an old school Hong Kong 古法醃製 method, which is rarer to find these days in HK. Super thin 'Crackling', 'Marinated' style, rather than a 'Waffle Crispy' or a 'Sesame skin' texture.

Unless one orders skinny cuts, there could be a fair bit of fat between the meat & skin. Good fragrance on the bones of the barbequeing & marinades. In higher end restaurants, a similar style can be found at New World Millenium's Tao Li 桃李. Which I used to support too.. 🤔

🌟 Gold Coin Chicken 金錢雞. Also very famous here, the treatment of the wine sugar cured fat, also Chicken Liver is decent. It's a 'dry' version served without sauce. Personally I like their style here, it's better than many so called famous versions currently floating around in HK. Albeit relatively there were/are better ones in HK. I will give it an objective score of 7.5/10 😛

沾仔記 (大角咀)

話說本身不是 沾仔記 乒乓雲吞粉絲... 所以近年都好少去中環兩間店除非那天勁肚餓又想快. 但經過「沾仔記 大角咀總店」, 又會試下最原本嘅味道懷舊一下! 呢間總店本身喺石硤尾街檔搬過嚟, 以前叫 '沾記' , 加加埋已經 60 多年歷史. 現在已經傳到第三代, 所以每間分店都係由不同親戚執行! 不太強烈但還吃得出湯底有大地魚.

*紅磡沾仔記已經同本身沾記系列脫離了關係, 遠房親戚已經賣了盤. 而且那店是極藍的, 叫杯水都要收三蚊.

This is the most Original Tsim Tsai Kei store.. Which was previously a street cart, then moved to here at Tai Kwok Tsui. It is over 60+ Years in history. It's shops in Central are run by a different family member, and has earned a Michelin recommendation. Famous for their Ping Pong sized Wontons, which are more fillings than actually accurate in terms of traditional Guangzhou/Hong Kong recipe. But it shall be appreciated in that regard..

土生花 (尖沙咀)

There were 2 newly opened Korean eateries opened around the same time in mid 2020. One is Hansik Goo, and the other one is here at 『Soil to Soul 土生花』. The major difference is 🌱🇰🇷 Korean Vegetarian Lunch 韓國寺廟素食 set at 『Soil to Soul 土生花, K11 Musea』. This shop opened around the same time as the super popular Hansik Goo, but over here it sells the lighter style, Korean Buddhist Temple Vegetarian food. It's actually fairly light 淡味系, and note that no 五辛 5 Pungent Spices are used, just like its equivalent in Chinese Buddhist vegetarian menus. Korean Temple food is made famous in recent years by the likes of International exposure to #JeongKwan & #SanChon , #Wookwan .

1st Dish is 14 Days House Fermented Kimchi (non-Spicy 不辣) 🥬, Tofu & Black Sesame. Lunch Sets from HKD $218~288 per person.

Main for me was 🌱🇰🇷 Vegetarian Bibimbap with 5 Veggies & Mushroom, Doenjang soup. A very healthy rendition & fairly under seasoned, don't forget this is Korean Buddhism Temple Vegetarian food 韓國寺廟素食 & also has little spices, although without the sizzling Stone Dolsot pot it feels equally like an olfactory detox meal. The Rice is also Yellow, it's not Turmeric 黃薑 but a Chija Bap #치자밥 山梔子 Flower seed which has both medicinal usage & as natural food coloring. Also used in some 🇰🇷 Danmunji or 🇯🇵 Takuan pickling recipes alike..

Meal ended with a daily Vegan cake.

Red Lobster (銅鑼灣)

Red Lobster hails from Florida Miami in the United States ~ being one of the famous Crustaceans restaurants including their huge Lobsters and Shrimps/Prawns!

In Hong Kong side, it is also looked after by the Morton's Steakhouse HK group, which is well established and trustworthy. Personally, the to-order dishes here obviously includes the deshelled on the spot by the staff, the Huge Fresh flown in Lobsters (Homarus Americanus) 🦞🦞. The Shrimp cocktail is also a nice starter with a Smoky ice effect..

During Summer time, the super affordable Lobster Salad 🥗 is also a cool lunch or dinner option. Another favorite amongst regulars here.. Is their Prawn pasta with Lobster sauce base, which can satisfy family diners with a big portion!