金雞泰國菜館 (已結業)

Golden Chicken Thai Restaurant

3.5

13 食評

味道

環境

服務

衛生

抵食

九龍城

泰國菜海鮮

苦男人

等級4

997

諗番轉頭，其實有好多徵兆都叫我們唔好入呢間餐廳﹕網上食評的意見、食過朋友既面口、星期晚上竟然得一張檯冷清。咁多重阻礙之外，我們都入左，咁樣明知山有虎，偏向虎山行，就唔怪得被人斬啦。問題係邊呢﹖係實在太少選擇，得個三頁Menu(重要包埋飲品)咁大把﹖係每樣野上到檯，都有種$98既冬蔭功得咁既份量重要得隻霉既蝦既驚訝﹖係食泰國菜又竟然唔會辣到流汗既奇怪﹖係碟炒貴勻一舊舊，撥極都唔唔散既離譜﹖我唔知，只係慶幸每人使左都係百三，唔係太貴，同埋服務都算唔錯。

諗番轉頭，其實有好多徵兆都叫我們唔好入呢間餐廳﹕網上食評的意見、食過朋友既面口、星期晚上竟然得一張檯冷清。
咁多重阻礙之外，我們都入左，咁樣明知山有虎，偏向虎山行，就唔怪得被人斬啦。
問題係邊呢﹖係實在太少選擇，得個三頁Menu(重要包埋飲品)咁大把﹖係每樣野上到檯，都有種$98既冬蔭功得咁既份量重要得隻霉既蝦既驚訝﹖係食泰國菜又竟然唔會辣到流汗既奇怪﹖係碟炒貴勻一舊舊，撥極都唔唔散既離譜﹖
我唔知，只係慶幸每人使左都係百三，唔係太貴，同埋服務都算唔錯。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2009-09-04

人均消費

$130 (晚餐)

推介美食

Little Meg

等級4

130

From various reports I understood that Golden Chicken 金雞has a history of 13 years in Thailand and is highly reputable much like 鏞記 in Hong Kong. The owner and Chef Arunee 太太 is also very famous and often invited to the palace to cook for the VIPs. With that kind of pedigree, my expectation was certainly high. There are plenty of delicious Thai restaurants in Kowloon City, but a chef for the king? I haven’t tried.To ensure that our party could try out the dishes made by no others but the owne

From various reports I understood that Golden Chicken 金雞has a history of 13 years in Thailand and is highly reputable much like 鏞記 in Hong Kong. The owner and Chef Arunee 太太 is also very famous and often invited to the palace to cook for the VIPs. With that kind of pedigree, my expectation was certainly high. There are plenty of delicious Thai restaurants in Kowloon City, but a chef for the king? I haven’t tried.
To ensure that our party could try out the dishes made by no others but the owner Chef Arunee, I made the reservation 1 month in advance, and reconfirmed 2 days before the dinner. I specifically told the manager that we would rather change our date of visit to accommodate Chef Arunee’s frequent returns to Thailand. I even talked to Chef Arunee directly in the last call, who promised to cook, present, and explain all the dishes to us herself , including an off-menu item involving yellow curry and black peppered beef which she serves in the palace.
Unfortunately, what happened was completely different from what they promised. Arriving an hour early to the dinner, the clueless staff told me that Chef Arunee wouldn’t be available for the dinner and had no ideas about the arrangements Chef Arunee and I had. The manager appeared 15 minutes later and said Chef Arunee had a broken arm and couldn’t cook. I am empathetic about the injury, but shouldn’t they have told us at least in the afternoon for our decision on whether to reschedule? I emphasized numerous times in our phone calls that we would rather reschedule if Chef Arunee wasn’t available. Why was this simple request not honored? Honestly, I felt cheated at that time. Even before having the food, 誠信 of the restaurant was destroyed
It was too late with all my dining companions arrived at that point, and with the staff guaranteeing that the food would just be as good without Chef Arunee, we settled down and placed our orders, hoping what they said was true. Unfortunately, the food was just very average and not up to expectation. It’s a collective agreement rather than my own bias that the food was not as good as a lot of the Thai restaurants around Kowloon City. For our group we had to order two dishes of many dishes as instead of various different ones as there were too little choices on the menu.
泰式凍奶茶 ($20) x2 were for those who didn’t drink a lot of wine. It tasted very much like the ones I had in Thai restaurants in the US. The tea fragrance was unique because of the Thai tea leaves, and it was quite sweet due to the use of condensed milk.
生菜包肉碎 ($78) x2 were just average. I appreciated the nicely trimmed and fresh lettuce leaves. The weak herb and spice seasoning was completely overpowered by black pepper and onions/shallots (只得黑胡椒味, 沒有香料味). As a result, the minced pork tasted like “burger meat”, with the Thai essence of the dish completely lost even with the dipping fish sauce.
炒通菜 ($58) x2 tasted normal with the use of fermented soy beans (麵豉)incorporated. 炒貴刁 ($68) , on the other hand, was an absolute disaster as the noodles were all clumped together like a cake (一嚿嚿), chewy and bland. This dish was so bad that I think it was the worst version I had tasted in Hong Kong Thai restaurants.
三味烏頭 ($168) was the only dish of the night that had enough herbs and spices utilized to give an authentic “Thai” feel. While the manager didn’t know what 三味 were (sigh…), the fish itself was meaty and delicious. The skin crisped up nicely with plenty of charred shallots, garlic, and cilantro to complement the savory sauce. Of course having Mr. K to debone the fish for us was an extra bonus to the enjoyment!
Unfortunately, 冬蔭功 ($98) x2, another signature item on their menu, was very disappointing! I really hate Tom Yum that is neither spicy nor sour, and this tasted exactly like that despite the use of jumbo head shrimps and the vibrant red-oil floating on top. There was no depth in flavor, no sweetness from the seafood, and no spiciness or sourness from the herbs and spices (湯味沒有層次, 沒有大蝦的鮮味, 不酸又不辣). What a waste of the ingredients particularly the jumbo head shrimps!
Neither of the two different crabs dishes recommended by the manager were impressive. The 粉絲蟹煲 ($288) had little seasoning on the crab and the vermicelli on the top and tasted very mild at first. But as we dig further we realized that there were a lot of whole black peppercorns and burnt vermicelli stuck at the bottom of the pot. We tried to scrap them up and the flavor became much stronger but the noodles were too greasy and destructed at that point.
The flavor of 咖喱炒蟹 ($338) was better but again got no discernible spiciness. The curry sauce, while having a thick creamy texture, had no character in flavor as it was too mild and sweet. We ordered 3 servings of French bread ($20/4slices x3) to mop up the sauce, only because we didn’t really have other likeable dishes on our table to chow on. I considered both of the crab dishes overpriced because of the portions and the weak execution.
炸魚餅 ($78) x4 which were supposed to come as appetizers arrived at the very end. This dish is supposed to be a signature item on their menu with the fish cakes fly fresh from Thailand. While they tasted fine with the nice crunch of the diced green beans complementing the fish meat, overall that just about the same as the Thai fish cakes I had before and hardly something unique or exceptional (味道上實在想不出有何過人之處). A friend who learnt cooking Thai dishes in Thailand said that they should have used kaffir leaves and 臭豆 for the cakes. Nevertheless I would say it was ok but something that you can get elsewhere. We actually placed 3 orders of this but it came in 4 (and charged as 4) and we couldn’t finished.
Overall, none of us was impressed by the dishes at Golden Chicken, especially when we all had much better Thai food just steps nearby at a cheaper price. In fact we were only half full and were so discontent with the food that we already talked about which Thai restaurant to go right after this dinner in order to fill our stomach and dissatisfied minds. The food may qualify for an OK face, but their service, price, and broken promises deserved a definite crying face. I don’t know how much of Chef Arunee's absence contributed to the mediocre food, but if she is the only chef there that can guarantee a good meal, and her presence, particularly with her frequent travels back to Thailand, is never predictable (even with promise), wouldn’t visiting Golden Chicken like playing roulette with your money and stomach?