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屯門泰海鮮 跟黃秋生嘆海鮮

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leotse

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雖然米芝蓮係飲食指南,不過佢哋鬼佬嘛,講到香港菜,真係識條鐵咩。生抽皇黃秋生就唔同,雖則佢都係半個鬼佬,但最少係香港土生土長,佢話好食嘅,我信嫁。早排見到佢去屯門食海鮮食得咁開心,梗係跟,做唔成影帝都可以食影帝餐嘅﹗

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餐廳就酒樓格局,無咩特別,最多就係坐房同坐大廳有唔同收費。平時食飯就頭痕揀咩食,今次簡單,黃秋生食咩我食咩,唔夠飽就搵伙記推介,完全係思想殘廢餐。唯一要揀嘅,咪汽水定啤酒囉,畀我見到佢哋係玻璃樽版本,一定係飲汽水,啲氣「鋸」好多~

影帝餐第一道係白酒忌廉煮花甲烏冬,花甲係啲肉係飽滿到貼邊而唔係空殼公司,抵食吖,同埋就算有忌廉汁係度都食得出隻花甲嘅清甜。作為好酒之人我當然希望白酒味再濃啲,不過食得出白酒嘅香味已經好夠。而忌廉就比平時食西餐嘅白酒忌廉黃身同多幾份甜味,量多但唔係水汪汪,就算攤凍咗入口都唔會好膩。烏冬本來無太大期望,又估唔到佢食落夠滑溜,口感唔會過鬆散或太結實,唔係我買開十蚊幾包果種純醫肚Cheap貨。

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泰皇芝心蝦丸就係成粒手榴彈咁嘅炸芝士蝦丸,香脆嘅麵包粒食落去無油膉味,裡頭包住嘅蝦丸亦彈牙唔係一口麵粉,而且仲有個一咬就爆嘅芝心,除咗要小心啲芝士係口裡面爆出嚟,仲要注意唔好畀滾熱辣嘅芝士顏射哦~

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雖然佢係一碗蕃茄薯仔海鮮湯,但並唔係橙紅色,呢碗湯都應該係我人生中最貴嘅蕃茄薯仔湯喇,佢係用咗瀨尿蝦同沙白去煮,真係一聽就知佢鮮味。飲落就好老實,蕃茄味唔重,海鮮嘅鹹鮮味比較明顯,咁嚟得呢頭食飯海鮮先係主角嘛。飲完湯梗要食埋湯渣,可以見到十隻八隻瀨尿蝦隊落去煲,真材實料嫁﹗

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薑蔥鮑魚煲聽個名好似晒咗隻鮑魚,不過佢地係用鮮鮑魚而唔係乾鮑,而鮮鮑味道其實幾淡,配薑蔥簡簡單單就相當好。呢個薑蔥鮑魚,爆香咗大量薑蔥蒜,再加埋強勁嘅鑊氣,淡味都升級成惹味。而且鮑魚夠大隻又夠嚼頭,真係唔會比乾鮑輸蝕。

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蒜茸粉絲蒸元貝雖然屋企有時都會整,不過屋村街市仔要又大又靚嘅元貝唔容易,既然呢度有大隻元貝,梗係唔可以錯過。個元貝殼大過我隻手,肉就有掌心咁大,咁大粒元貝真係可以話係肚滿腸肥,食落啖啖肉又唔會黐殼,加埋蒜香粉絲真係無敵組合。

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呢度嘅招牌菜焗芝士龍蝦呢個無理由唔食啦,我要了解吓咩叫做有芝士香無芝士臭嘅芝士。睇報導話用咗三種芝士,小弟不才唔會食唔到係邊三隻,不過有芝士無拉絲,應該都無水牛芝士。首先由個頭開始食,啲芝士味確實香濃,同埋食落去面頭微脆裡面就似蛋糕咁軟熟,幾有趣而且我鍾意。焗過嘅龍蝦肉並無焗過龍,口感唔韌而且有肉汁,扯起成舊龍蝦肉然後好似雞髀咁一啖咬落去,真係好爽。食完終於明咩叫有香無臭嘅芝士,應該係指佢無芝士果種奶膻味--雖則本人係連羊奶羶都唔怕。

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雖然食咗好多海鮮,但係見秋生哥食過鹽油焗奄仔蟹,一場嚟到唔嗌又好似可惜咗啲。望住啲蟹黃漏出嚟咁款,梗係一啖啜落去阿黃度。阿黃同大閘蟹黃其實幾相似,味道一樣都係鹹中帶甜。呢隻奄仔蟹嘅蟹肉明顯比大閘蟹肉厚紥實,唔似大閘蟹食完個黃就無肉食,同埋唔使等咩九圓十尖一年一造咁悽涼,幾時都有得食。

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食海鮮,最緊要食得夠鮮,有咩鮮得過係海邊食先?再加埋有影帝加持,個朵夠響嘢食夠鮮,值得食啦。

價錢:約$480


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