嘉彩漁村 佐敦

嘉彩漁村 評價 相片

星期六約了朋友在佐敦飲茶，附近一帶的茶樓都試過，只有這間嘉彩漁村未試過。

酒樓位於一樓，入到地下大堂，便見到兩張大大的海報，印有曾在大台都X閒情中「今晩食乜餸」的李x聯主理。

懷著希冀的心情上去，卻帶著失望而回，點心質素一般，最差就是炸點太油膩，連碟菜都油到不得了。

香煎韮菜餅 （$17.8）👍👍菲菜餅的味道其實都過得去，而且大大件，價錢亦不貴。

但差就是差在太油了，煎餅的表面油光發亮，看到已令人卻步！煎什菇腐皮卷（$21.8）👍👍腐皮卷內的饀料是什菇和紅蘿蔔絲，饀料問題不大，但腐皮表面則太多油了，唯有吃的時候，用紙巾索一索才吃！潮州粉果（$15.8）👍👍👍潮州粉果，外皮比較濕和黐，餡料不過不失。

魚湯海斑球泡米線配水耕菜（$118）魚湯海斑球泡米線👍👍👍👍這個米線算是整餐最為出色的一樣，魚湯奶白清甜，斑片厚肉，米線口感彈牙，湯內還加入多種蔬菜，有絲瓜、黃椒、唐芹、雲耳等。

水耕菜👍👍本來生菜一碟，應該很難出錯，但錯就錯在太多油，更錯的就是煮得過淋，其實生菜只需略炒就可保持爽脆口感，但很可惜，這碟菜卻犯了兩大毛病，平白浪費了一碟鮮嫩的水耕菜。

餐牌內在環境

同屋企人食個飯，就揀左黎呢間李錦聯做代言既酒樓，諗住食好啲。

今日黎到，真係坐滿曬人，之前食過幾好，但今日就好似差左小小。

首先，黎左個水浸海蜆，真係水浸，食佢個鮮味。

我諗應該係咁😂粉絲底都係比較清淡。

之後叫左個酸菜海鮮窩。

同頭先個蜆差不多清淡，無乜酸味。

比較淡。

海鮮有蝦蟹蜆同魚。

清清地個蟹都可以，但個蝦食落就唔太新鮮。

有啲腥腥地🤔🤔之後再黎一個薑蔥炒蟹，味道都係唔夠濃，不過勝在隻蟹都新鮮。

份量都夠，幾大隻。

砵酒焗蚝 呢個反而就好咸最後，竟然係蜜汁叉燒最好味，上菜時暖暖地加上甜蜜味

是日一行人到嘉彩漁村晚膳，此酒樓由某明星廚師代言。

到達2樓酒樓門口，就遇到明星廚師，雖然佢講緊電話，都有向人點頭打招呼。

天寒地凍，食d補身，令身體暖和既菜色最合適不過。

於是我們叫左羊腩煲同埋五蛇羹。

平時我唔食羊，因為怕羊肉的膻味，呢度既羊腩煲處理得唔錯，唔會有羊膻味，就連食枝竹都唔食到羊味，對我來說係好事，但對於鍾意羊味既朋友反而會感覺遜色左。

五蛇羹就算係例牌都份量十足，一窩有12碗咁多，蛇羹胡椒味重，雞絲比例上太多，有d食唔到蛇肉，加左薄脆會好食d，我地一碟唔夠，部長都好大方俾多2碟我地。

燒味我地點左白切肥雞同化皮乳豬，白切雞肉質嫩口但略鹹，乳豬一如其名，係好脆，不過亦好油膩，真係食小小一份就夠。

我地仲點左豉汁蒸黃花魚，薑蔥爆海大蝦同干燒伊麵。

兩款海鮮都係普通，唔會難食，但無驚艷。

干燒伊麵上枱非常快，不過有d行貨，味道麻麻地。

呢餐最美味既食物，居然係送既甜品 紅棗糕，新鮮蒸起，口感軟中帶點煙韌，淡淡的紅棗香，唔會死甜，食完很順喉，熟必食之品！

I never write reviews, but just compelled to this time. In any cuisine, it is the hope of the diner to be able to see, feel and taste the restaurant's passion: whether it is through the quality of produce, cooking method, or combination of flavours. The best way to describe this place is that it uses a loud obnoxious salesman who insists on you that you are sitting in a Rolls Royce, but from the ripped fabric seat under your buttocks, to the crusty plastic interior and broken radio, all of your senses tell you actually you're in a 1980 Datsun. At a pretty early stage into our 8 course seafood 'extravaganza' I realised despite what the famous chef was coming into our room you tell us, I was in fact, sitting in a Datsun.To start with, some cold abalone starters. These style of abalone aren't readily available in many restaurants in HK, so my only comparison were the absolutely delicious ones tasted at Big Worm in Jordan which had been soaked in a brine which somehow gave the abalone extra flavour and sweetness whilst being perfectly cooked. Unfortunately for us at Kar Choi, after everyone took there first bite of this abalone our questionwas 'is there flavour at all?' The abalone was so devoid of flavour I had to drown it in wasabi and soy sauce to give the poor molluscs a semblance of having given any joy at all for its self sacrifice. But wait, as we bit into the abalone wondering which part of the punchline we were missing, our salesman/head chef sauntered over to insist to us the abalone was deliberately cooked this way so we could experience the sweetness on its own. So given it was the first course, and maybe for some reason my sweet tastebuds had forgotten to show up to work that day, I thought to myself 'hmm maybe he is right...'Right, onto the second course of sea cucumber stir fried with big spring onions. You know when it's going to be a long evening when the first thought after tasting your dish is 'wow the spring onions taste great!'. Because oh boy, these poor sea cucumber tasted like they were a hard, gravelly tongue cleaner that my dentist tells me to use every night which I conveniently ignore. Tasting this dish I wish I had continued to ignore my dentist's advice. Again, our salesman/head chef insisted the sea cucumber needed to be crunchy, and the dirt like feel we were tasting on the outside was the flavour of the sea cucumber, not in fact real dirt! At this stage, I started looking around thinking 'hmmm, this isn't a Rolls Royce, hang on a minute...'So onto the soup course of a certain seafood soup where our Salesman/head chef exclaimed at the thickness of the produce and how we won't taste any better! I understand girth is important in some areas, but when it comes to soup I'm really focused of the flavours. When I tasted the soup the first 3 (and only) ingredients coming into my mind were: water, oyster sauce, corn starch. Hardly the 8 hour double boiled chicken and fish maw base most diners would hope for. Please restaurateurs, let me make something clear to you. Us diners come to nice restaurants like yours just so we can taste something that has been doing for ten hours and reduced to all it's glorious essences. We do not come to taste a soup any 5 year old could have whipped up in two minutes!And on and on it went, much like our salesman/head chef. And to finish off in his words which we heard many times, 'the English pound keeps rising!'. If only his food got a rise in us....

在油麻地至佐敦一帶，向來是中式食肆的集中地，新舊並存，各有所好﹗這次在朋友的帶領下，去到這間名為嘉彩漁村的中式酒家，顧名思義，這裡會以海鮮為主打，餐牌上也有不少選擇。

我們先點了一客油鹽水浸海蜆，食材甚為新鮮，而且油鹽水更可以用來送飯，將鮮味帶到白飯之上。

除了海鮮之外，其實這裡的熱暉也做得不錯。

其中乳鴿 (或熟鴿 ) 肥大肉厚，肉味酥香，口感甚佳，絕對是必試之選﹗由於當天主廚李錦聯當天在場坐陣，並走到大堂招乎其他客人﹗在這裡居然能見到經常上電視的名廚，真是難得﹗基於忌諱的關係，我們沒有點那一味以主廚命名的菜式，改為點了白切文昌雞。

此雞沒有用上太多調味料，正好可以讓食客吃到原味，味道真的不錯﹗此外，我們還點了菠蘿蝦球，這菜是以半隻菠蘿上，而且更附上切片菠蘿作伴碟，整體口感甚佳。

這裡有名廚主理，但取價卻親民，令這餐飯的性價比較高，總體上甚為滿意。

若要挑剔，就是這裡不太近港鐵站，交通稍稍不便。

但想吃性價比高的好東西，總是要作出一點付出和犧牲吧﹗

嘉彩漁村餐單提供粵菜, 廣東, 海鮮, 燒臘, 點心, 酒樓, 海鮮酒家等推介美食位於佐敦區，餐廳座位數350人均消費約$101-200，結賬可以用Visa,Master,AlipayHK,支付寶,現金,銀聯。

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嘉彩漁村餐廳詳細資料：

• 嘉彩漁村地址:
  佐敦彌敦道378號彌敦酒店1樓
  Kar Choi Fishing Village, 1/ F, Nathan Hotel,378 Nathan Road, Jordan
• 嘉彩漁村電話:  
• 嘉彩漁村價錢: $101-200
• 分類: 粵菜, 廣東, 海鮮, 燒臘, 點心, 酒樓, 海鮮酒家
• 座位: 350
• 付款: Visa,Master,AlipayHK,支付寶,現金,銀聯
• FB專頁: 嘉彩漁村 Facebook

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