好蔡館 太子
地址: 太子廣東道1237號地舖
最後更新:
好蔡館推介
Recommended esp for those who tried and liked Howard’s Gourmet but preferred a more affordable version. Chef here, Mr Cai, is the brother of Mr. Howard. Whilst Mr. Howard’s cooking takes on a more molecular approach, Mr Cai also adds his own twist and character to Chiu Chow cuisine. Here’s what we had.烚花甲 clams steamed in garlic, bits of herbs and chili, with added touch of vinegar.錦繡石榴球 shaped like the 石榴花 (hence the name). They looked like little handicraft pouches to me. They were bits of vegetables wrapped in thin layers.Very refreshing with the pumpkin sauce.澄海鵝頭拚盤 included 鵝肝 and 鵝腸。The chiu chow 鵝 is found in the 澄海 area (hence the name). It has a big tuft on its head and a prominent jaw, resembling a male lion, so is also called 獅頭鵝. It can be as tall as up to a man’s waist and weigh up to 2030lbs, so meat is usually firm but not tough. I felt weird eating the head, so I didn’t. Tasted the liver tho, soft but didn’t feel as oily as the French foie gras, texture felt more like 嫩鴨血，smooth but a bit chewy.鵝腸 tasted very爽口 。鮑汁竹笙燴蹄筋 loved tendons. The bamboo shoot soaked up all the abalone sauce. Everything was well balanced. Some of my friends went for the Chiu chow sharks fin (served per bowl). I didn’t order so can’t comment.芋頭炆馬友 I love 馬友, but always had it steamed. This was a novel idea to me first frying the fish then putting in the pot to stew with pieces of taro. As expected, the 馬友 was meaty and didn’t have any fishy taste. Actually tasted good matched with the sweetness of the taro (which I didn’t normally like).肉餅蒸梭子蟹 the 蟹膏 had seeped into the pork, there’s aroma of crab when eating the pork, in return could also taste the juice and oil of the pork when eating the crab perfect combination!豬油漬春菜煲 春菜 is also a Chiu Chow specialty , looks a bit like芥菜，but delicate and sweeter like 菜心. People believe it’s 清熱，good for the Summer months.水晶雙粿 粿 is a traditional Chiu Chow snack with a skin made of rice flour, normally stuffed with meat, vegetables or even as a dessert with red beans. Skin turns transparent upon steaming. Texture I feel is more delicate than dumplings. 海參撈飯 always loved sea cucumber (high in protein, lie in cholesterol). Chef cut the sea cucumber into pieces, mixed them with rice in a rich abalone sauce. Yummy.Chef came to say hi, got interrogated by the foodies on how he made his dishes. He showed us a sample of the abalone he used to make our dishes, and treated us to some of Mr Howard’s whisky. Too busy chatting with chef to take photo of dessert: 福果芋泥 福果 actually means 白果. By then I was too full to try. In summary, yummy Chiu chow cuisine. I think I won’t just go back for dinner, but also for the casual lunch sets.
太子好蔡館
| 餐廳分店 | 好蔡館 |
|---|---|
| 地區 | 太子 |
| 電話訂位 | 22150150 |
| 餐單 Menu | 潮州菜, 粉麵, 米線, 茶餐廳, 冰室 |
| 人氣指數 | 908 |
| 價錢幾錢 | $101-200 |
好蔡館訂位位於太子區，詳細地址是太子廣東道1237號地舖，餐廳寬敞座位數目共有40個。好蔡館幾錢？價錢優惠後人均消費大約$101-200埋單，早餐午餐晚餐好蔡館餐單包括有潮州菜, 粉麵, 米線, 茶餐廳, 冰室等美食，付款方式有AlipayHK,支付寶,現金付款，Booking網上訂位可以電話致電 22150150 查詢訂座。
好蔡館優惠
好蔡館 評價 相片
Recommended esp for those who tried and liked Howard’s Gourmet but preferred a more affordable version. Chef here, Mr Cai, is the brother of Mr. Howard. Whilst Mr. Howard’s cooking takes on a more molecular approach, Mr Cai also adds his own twist and character to Chiu Chow cuisine. Here’s what we had.烚花甲 clams steamed in garlic, bits of herbs and chili, with added touch of vinegar.錦繡石榴球 shaped like the 石榴花 (hence the name). They looked like little handicraft pouches to me. They were bits of vegetables wrapped in thin layers.Very refreshing with the pumpkin sauce.澄海鵝頭拚盤 included 鵝肝 and 鵝腸。
The chiu chow 鵝 is found in the 澄海 area (hence the name). It has a big tuft on its head and a prominent jaw, resembling a male lion, so is also called 獅頭鵝. It can be as tall as up to a man’s waist and weigh up to 2030lbs, so meat is usually firm but not tough. I felt weird eating the head, so I didn’t. Tasted the liver tho, soft but didn’t feel as oily as the French foie gras, texture felt more like 嫩鴨血，smooth but a bit chewy.鵝腸 tasted very爽口 。
鮑汁竹笙燴蹄筋 loved tendons. The bamboo shoot soaked up all the abalone sauce. Everything was well balanced. Some of my friends went for the Chiu chow sharks fin (served per bowl). I didn’t order so can’t comment.芋頭炆馬友 I love 馬友, but always had it steamed. This was a novel idea to me first frying the fish then putting in the pot to stew with pieces of taro. As expected, the 馬友 was meaty and didn’t have any fishy taste. Actually tasted good matched with the sweetness of the taro (which I didn’t normally like).肉餅蒸梭子蟹 the 蟹膏 had seeped into the pork, there’s aroma of crab when eating the pork, in return could also taste the juice and oil of the pork when eating the crab perfect combination!豬油漬春菜煲 春菜 is also a Chiu Chow specialty , looks a bit like芥菜，but delicate and sweeter like 菜心. People believe it’s 清熱，good for the Summer months.水晶雙粿 粿 is a traditional Chiu Chow snack with a skin made of rice flour, normally stuffed with meat, vegetables or even as a dessert with red beans. Skin turns transparent upon steaming. Texture I feel is more delicate than dumplings. 海參撈飯 always loved sea cucumber (high in protein, lie in cholesterol). Chef cut the sea cucumber into pieces, mixed them with rice in a rich abalone sauce. Yummy.Chef came to say hi, got interrogated by the foodies on how he made his dishes. He showed us a sample of the abalone he used to make our dishes, and treated us to some of Mr Howard’s whisky. Too busy chatting with chef to take photo of dessert: 福果芋泥 福果 actually means 白果. By then I was too full to try. In summary, yummy Chiu chow cuisine. I think I won’t just go back for dinner, but also for the casual lunch sets.
6：30訂位，入座時三枱客，我們叫了花甲，可以接受，獅蛤細到BB，蠔仔粥，粥不超過五匙羹，鵝片番蒸或者叫熱，蝦棗不如叫蝦丸，桔油似水，胡椒豬肚湯，無胡椒味，客服差，收了茶壼，叫了三次都不拿回，食完一樣即收碟，外邊有沒有客人等位，還有一張吉枱，好似趕收工，另一枱叫了時價貴菜招待超好，還叫潮州菜，我身為潮州人，都未食過咁水魚及差的潮州菜，食吹噓，永不永不回頭😡🤬⋯⋯..............................
雖然小弟唔係一位食家，但小弟都係香港大的潮州人，老豆生日book左枱，由細到大都食開潮州菜，聽人介紹就嚟左呢間野，點知入到去坐睇menu,睇左5分鐘都唔夠就俾一個4眼阿姐用寸77的態度問你第一次嚟？點解個menu會睇左5分鐘，係因為想搵糖醋麵才都無，然後個阿姐就介紹花甲，好我哋就叫，之後因為我哋有個兩歲小朋友，所以就叫個清清地的炒飯俾小朋友食，個menu上寫(菜粒或沙茶醬牛肉粒炒飯)，咁落單時就同個個寸7姐講要菜粒不要沙茶醬炒飯，咁個阿姐就同廚房講沙茶醬炒飯，咁小弟都好客氣同佢講要菜粒，個阿姐就西面講我哋明，出到來原來個(或字)係無x用，因為佢話或字係全部都有咁解，我諗應該係我讀得書小唔明惑字點解，好之後我哋再叫個桔油生炒骨，好啦出到來係同菠蘿炒咕嚕肉一模一樣，完全係兩回事，真係x佢都廢9事，之後再叫多個墨魚腐炒津白，dklm d 墨魚腐得個粉同仲要有d’叔’，好啦咁我哋就再叫潮州例牌鵝肉，鵝腸，鵝片，佢竟然同我講無貨，不停sell食貴格海鮮，最後我哋就合供食左5道餸兩碗豬肚湯…..好啦埋單合供1059加5個人茶價，115x ，呢個唔係重點，個重點係我哋對下張单，dklm呢個4眼寸7姐成張單劈係枱面再西臉望住你，老實講唔係有個兩歲小朋友係到要做身教，我一定即場dllm ，成間野根本就掛羊頭賣狗肉，講就講潮州菜其實入邊全部都係大排檔小炒無分別，仲要收成千銀，利申:小弟係一個連字都賴得打的人但呢間野真係迫到我忍唔住
見咗好多次終於輪到我！次次見到呢一碟螄蚶同花蛤就已經流晒口水，今次終於自己食到啦，真係超級新鮮同好味！生蟹亦非常之出色，香濃嘅蟹膏加上清甜嘅蟹肉仲有淡淡的酒香味。
這裏的凍魚亦是一絕，魴鯏魚飯魚肉軟綿滑香甜。
另外滷水獅頭鵝拼盤（鵝頭、鵝掌、鵝翼、鵝肉、鵝腸、鵝肝、鵝紅）十分精彩，相信我食過最好食嘅滷水鵝店。
煎豪餅非常香口，蠔仔肉亦非常新鮮。
最後係本店必點之一嘅海參撈飯….好好味同好滿足，又一家回頭率非常高的餐廳。
It’s a blessing to have my family celebrating my birthday. We are ChiuChowese so we know the stand of the food. I am quite impress how the owner of the restaurant handled the food in an authentic way. The biggest let down would be the deep fried oyster cake. Other dishes are very delicious so I would recommend anyone to try this restaurant.
好蔡館餐單提供潮州菜, 粉麵, 米線, 茶餐廳, 冰室等推介美食位於太子區，餐廳座位數40人均消費約$101-200，結賬可以用AlipayHK,支付寶,現金，Booking訂位可以電話致電 22150150 查詢。
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好蔡館餐廳詳細資料：
- 好蔡館地址: 太子廣東道1237號地舖 好蔡館, G/ F,1237 Canton Road, Prince Edward
- 好蔡館電話: 22150150
- 好蔡館價錢: $101-200
- 分類: 潮州菜, 粉麵, 米線, 茶餐廳, 冰室
- 座位: 40
- 付款: AlipayHK,支付寶,現金
- FB專頁: 好蔡館 Facebook
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