金雞泰國菜館 九龍城

金雞泰國菜館 評價 相片

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。

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 dishesto us herself , including an offmenu 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 destroyedIt 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 redoil 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?

夜晚就去九龍城食泰國菜, 試一試新開的金雞泰國菜館店舖面積好細, 只得幾張枱, 但裝修光猛, 加上白色為主色的佈置, 坐得幾舒服 兩個人叫左冬蔭功, 生菜包肉碎, 咖哩蟹同炒通菜, 每碟餸都好有心機處理, 起碼擺碟好整齊冬蔭功好正宗, 夠酸同夠辣, 隻蝦仲好大隻, 不過小小意見係無提供個爐"慶"住, 所以飲到一半已經凍左, 無咁好味, 但一上枱時係十分之好飲的生菜包肉碎都做得好夠味, 青檸汁, 魚露, 辣椒落得好夠, 包味道濃郁的肉碎嚟食食到好開胃, 咖喱蟹個汁都唔錯, 夠杰, 蟹肉新觧, 送白飯好好味炒菜唔算太咸, 味道適中, 有水準!新店剛開, 仲有進步的餘地, 見事頭都幾有誠意, 親自招呼客人, 難怪會做得出色!

朋友介紹新開張的金雞, 就暫且放低金寶一次, 去試一試另一種泰式風味啦首先係海南雞飯, 做法很正宗, 雞肉係起了骨的, 味道好, 肉質嫩滑, 做得很有水準, 配上厚厚爽口的青瓜片跟蕃茄, 食得過癮, 泰式的點雞醬味道很好, 好開胃!冬蔭功水準都不錯, 此店的冬蔭功味道不算很甜, 但酸同辣的程度都很足夠, 沒有要"就"香港人的口味而做, 而且湯還讓我感受到蝦肉的鮮美, 只可惜沒有火爐keep住個溫度, 有點美中不足, 但味道不比金寶差炒菜心出色的是菜心好甜, 買手要記一功, 炒功都唔錯, 菜心入口夠熱又夠爽味道很好, 不過價錢就高得多, 像雞飯都六十幾蚊一碟, 三樣食物埋單要二百五呢

份量太小 , 價格中上 20090612 21:36220.232.x.x個多星期前看了其他人的介紹, 真的好像非常好吃呵 !!!!便上個星期日晚上去試一下, 一共叫了多款來試一下椰汁雞湯......(HK$68 幾好飲, 但落單時問可以夠多少人飲 ? waitress 回答4人, 但實情是2人份量, 所以又要多叫一個冬陰公 HK$98)炒通菜 ......(好味, 因落了好多味精 , 未吃完晚餐前, 已出現中味精毒反應, 面部麻痺, 要即時叫枝可樂來解毒)咖喱炒蟹..... (幾好味, 但份量少得出奇, HK$330, 之前問會有1斤多的, 但來到時只有一只普通size的, D肉仲係唔實的, 超失望)生菜包 ...... (都OK, 唔錯, 份量亦算正常)炒貴刁.... (OK, 不過不失)炸魚餅...... (OK, 跟一般差不多, 沒有特別驚喜)本來想叫無骨鳳爪.....但他居然話無 , ......真係....真係.....埋單時HK$1100, , 個個都唔飽 , 都唔知食左物, 但經理來問時, 又不好意思說出真相, 唯有點頭說好!!!仲有一個奇怪現像 , 店內有員工5~6人, 但多人都唔知自己做緊物, 水又唔識斟 , 碟又唔識換 , 後來發覺原來是暑假工 , 怪不得所以總括來說 , 有錢的話 , 不防來試一下 , 不過記住要叫枝可樂旁身呀 , 切記 !! 切記 !!!

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• 金雞泰國菜館地址:
  九龍城侯王道6-10號標緻大廈地下1號舖
  Golden Chicken Thai Restaurant,  
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