尚膳 尖沙咀

尚膳 評價 相片

當天真的忙透了！試酒會完結後，"寬粉王" 終可離開工作崗位，與老公和我會合，不過那時又要為晚飯頭痛了！我們在大型購物商場用膳的經驗不多，原來在晚飯時段，商場內的食肆都特別繁忙，門前均排著長長的人龍，情況猶如墟市！我們在尚膳的門外苦苦等候已30分鐘，情況也不太樂觀，眼睛一邊盯著跳字板的輪候號碼，一邊倒數著演唱會的演出時間，心急如焚！一小時的用膳時間是我們的底線，就在電光石火之際，跳字板顯示出我們的輪候號碼，天啊.....太好了！桌子的餐具還未擺放好，我們便一口氣地向侍應喊出預先想好的菜式，還特別聲明要快，因此菜單先下，茶水後至！尚膳是潮州菜菜館，看到經典的潮式前菜便一清二楚！鹹酸菜經處理後，入口爽脆，做到了基本的要求，唯醃味未夠深入，只留於表層，棋差一著！滷水鵝肉三拼盆，除了必有的鵝肉外，客人可隨意配搭另外兩款心儀的滷水食物。

我們參考了侍應的建議，要了掌翼和珍肝。

鵝肉嫩滑、掌翼富嚼勁、珍肝夠鮮，三種滷水食物均令人滿意，可是滷水汁的味道淡然，沒有潮州滷水一貫的濃香，潮味欠奉！韮菜花炒鹹肉是當晚最滿意的菜式。

鑊氣不錯，洋溢著韮菜花與鹹肉的香氣。

調味亦不會過鹹，鹹香的味道剛好襯托出韮菜花的鮮嫩，一派令人陶醉的潮味！我們欲嚐的鵝紅售罄了，老公要來了跟潮菜沒關聯的魚香茄子。

魚香茄子沒有魚香，只有清一色的鹹味，不夠惹味之餘，肯定也不是老公期望的味道！不過那麼多潮州特色小炒，為何偏偏要選上魚香茄子來？就仿如在凍肉店內找尋鮮肉一樣，錯在不對門路！春菜烹調得軟腍，可惜一絲豆醬的味道也嚐不到，只偶然在春菜的葉片中翻到一、兩顆豆兒，又是一個名不符實的好例子！主食要了蠔仔肉碎粥，用料絕不吝嗇，方魚、肉碎、冬菇及冬菜不時露出粥面。

蠔仔肉碎粥的稀稠度恰好，見米又見湯，嘴巴可嚐到分明的上湯與米粒，相比廣東粥粥底的水米交融的綿潤感，完全不一樣。

尚膳的蠔仔肉碎粥雖不是很出眾，唯勝在味道夠清鮮，能帶出潮菜的風格。

"寬粉王" 不愛吃蠔仔肉碎粥，於是要了她最愛的魚蛋河粉予她。

可惜魚蛋河粉味道非常的淡薄，"寬粉王" 和我均加入大量辣椒油佐味！曾到訪過不少大小的潮州食肆，大部份食味也偏鹹，很少能做到潮菜清鮮而主味突出的要點，而尚膳的則是過於淡口，是處於另一極端。

相信要將潮菜的要訣準繩地拿捏，確不是一件易事！不過尚膳一道緊接一道的極速上菜速度，就儼如潮州人爽快的性格。

不用十五分鐘，所點的餸菜便齊全了，真要在此表揚一番，不單令我們能提前到達紅磡場館，更有充裕的時間將心情調整，靜待演唱會的來臨！

It's a birthday celebration of an uncle, invited over 30 guests to have a Cantonese homemade dinner. His kids would like to do something different, other than hosting a party in traditional large Chinese restaurant; this private kitchen seems a ideal choice. This should be my first time trying Chinese private kitchenIt's located in TST, quite convenient as it's just opposite to MTR station. However, the building entrance is under renovation and there is no signage, kind of Discrete feeling.There is no special interior design or decoration, 2 rooms with round table of 12 each, and 2 in the "main area". They have booked 3 tables, and for "younger generation", I was arranged to sit in one of the room with the other younger ones It's the final chapter of a popular TV program, and I felt happy when I saw the TV in the room but found out the connection was not that good later on.Had been waiting and waiting from 7:30 till 9 to have all guests arrived....was starving as I only had breakfast that day in early morning, followed by nonstop meeting schedules. Finally, the first dish, black chicken soup was served...within 5 min, it's done! It's good to have Cantonese soup, especially this one, I seldom have chance to make it at home. Following by their signature dish, Shrimp balls and panfried shrimps with plum, the shrimp balls were yummy, but the rest were just soso.Next one was fried ostrich meat with bell peppers, not bad. Steam scallops with glass noodle tastes fine, kind of standard of most Chinese restaurants. I love this one, sea cucumber, proven to be a natural health food that benefit to our immune system. Steam fish was nicely cooked, we finished all, and the roasted chicken was delicious, although I felt full already. Vegetables, yee fu noodle, which was just so so, the portion was very big; and the star of the night, Birthday Buns, lovely and yummy! The best thing is, they didn't put a lot salt and MSG, at least for someone whom has MSG allergy didn't feel unwell after the dinner. It will be better if they can purchase proper wine glasses, make sure the TV connection is good and ready for food boxes, not only plastic bags, as customers usually do take away to avoid wasting food

今天是父親節,也是奶奶的生日(預祝),當然也選些特別的菜式,每一次都是在酒樓或酒店食晚餐,人頭當煞湧湧,想找一個靜啲地方,只好在家,但咁熱天時要在家煮真的好攞命呀..在 open rice 睇左好耐都唔知食咩嘢好,但當自己見到 "私房菜" 三個字, 哈哈... 就有了決定.....就從這個來找找找...., 就較鍾意呢個特式家庭菜及價錢又合理@168.環境都 ok 的,雖然會有熱的時候,但最重要係食物的味道及服務的態度,他們雖然人少, 但是他們的服務勝過其它出名的酒店/酒樓, 又客氣又有禮貌,還有...還幫忙生日蛋糕點蠟燭呀,真係又主動幫忙影大合照....哈哈.. 山渣水在炎熱的夏天, 飲汽水就覺太甜了, 但飲冰凍山渣水,就真係涼透心,潮式雙拼此道菜上桌時,蓮藕餅好熱嫁...即炸即上,太極素菜羮羮好正 此款是囡囡讚好的其中一味菜 , 她食的時候,問我點解唔見到白色果啲...哈哈..傻妹.沙嗲駝鳥柳沙嗲裡有花生碎,有些少辣,但是肉炒得剛好,潮式梅羔骨呢味骨係用新鮮排骨,啲肉好林,好味呀,個梅羔汁好特別. 蒜子炆倉魚呢條魚都好搶手,好快已淨番條骨了,食左人生第一粒蒜子,雖然係無蒜味,但感覺怪怪.碧綠川椒炒雞球呢碟也是小朋友搶手之選,她們食得津津樂道,雞好滑,味道剛好.涼瓜咸菜豬肚煲涼瓜好苦,但係最正就係夠苦....哈哈,豬肚好林. 家鄉炒麵線碟麵線一送來,已比人瓜分了,都趕不切拍照,雖然無拍到照,但此碟是最多人讚的一碟 另外再加餸:冰花梅子豬手豬手好林,如果不喜歡甜就會覺麻麻,但我都不太喜歡甜,但我都覺超好味呀.沙姜蒜香雞老板好好人,之前已報價,一隻多少錢的,因為買回來的雞細隻,但他們不會因為這樣就馬虎,會以1隻半來給我們,實在抵讚.在酒樓啲雞胸肉一定好"鞋",但係呢度就不會,不會"鞋"不用點淮鹽都已經好有味道了.凍凍生果在一個熱的天氣,其實係要飲到一杯凍凍飲品外,還有就是涼透心的西瓜好夠凍,如在酒樓食,一定係唔夠凍啦.美味甜品 檸檬梳乎厘 好酸,但好食飽後食此款甜品,真係絕配.

本人第一次食私房菜 , 以為俾錢去人地屋企煮餐好既野俾我食啫 , 估唔到咁就瀨野了。

呢間野有3款價錢既晚餐可供選擇 , $168 / $198 / $248 , 咁我地就好豪咁揀左最貴果款 ....點知..當晚順次序黎既餸包括:(P.S.唔跟佢餐牌次序的)1) 花旗參烏雞湯 正常...只係叫左佢幫我地'不'起d湯渣,佢話好..但又無'不'到2) 粉蝦球 + 唔熱話梅蝦 即係個蝦球粉粉地..d 話梅蝦又唔夠熱..雖然唔係凍 , 但絕對影響口感3) 無味唔脆蒜唔香雞 d皮一d都唔脆,唔香口,雞無味 ...就連可以幫佢補救既豉油都無得點..4) 多油蒸魚 好多油5) 硬海參鮑片 海參硬 , 唔夠腍6) 芥末'un'鴕鳥粒 芥末醬有點怪 , 加上鴕鳥粒好'un' , 差7) 無汁粉絲扇貝 正常應該有d豉油呱...但佢係乾蒸8) 十四條白灼菜 拎出黎果時何其壯觀 , O晒咀.... 俾二百幾蚊位就係俾果幾條白灼菜就算 , 少d肉都叫好好睇睇呀 , 點上得大檯呀?!9) 炒燶味乾燒伊麵 拎出黎果野 , 我又以為自己食緊齋 , 因為真係好dry , 仲要炒燶左10) 無得揀甜品 = 生果 ~ 問都無問就擺低左d生果, 咁就問佢係咪有得揀甜品/生果....跟手問佢甜品係咩啦.....之後佢話甜品係糖水... 再問佢係咩糖水啦...點知佢話其實無糖水...得生果..同埋係佢地舖頭揀..唔係客人揀...!女夭!.. 即係無得揀啦.... 搵笨!! (但我見樓下食評好似兩樣都有)結果.. 食完咪起碼一半人都肚餓囉......仲要收二百幾蚊位... 真正叫貴夾唔飽就係呢d 真係攞二百幾蚊去食BUFFET都無咁嬲

It's hard to find a table for 14 people, so having a whole airconditioned room with TV to ourselves was the perfect solution.The Chiu Chow set dinner was only $168 amd comes with a can of soft drink or homemade hawthorn juice which was very tangy and was more sour than the usual kind which gave us an appetite and also went well with the food. A Blue Girl is only $10 and another dodgy brand was $5, but like my friend said, if the beer costs less than a coke, then it's not worth taking the risk.Mr. Chung was very friendly and made sure our teapot was always refilled and everything was in order. The other lady working there, probably the chef, was a bit more surly but that's nothing to complain about. The food came in an orderly fashion with the right amount of time spacing each dish out, and was all heralded with an intro from Mr. Chung himself. Appetiser platter: pork knuckle in jelly (wobbly, chilled and refreshing with the sauce), and deep fried crab paste (like the thai ones but more cubelike, and had a crispy skin). Yin Yang vegetarian soup: not gooey which can be a let down for many attempting to make the Chinese 羹 Prawn with lettuce wrap: the lettuce could have been patted down with kitchen towels first, since the last few pieces were still soaked in water, but the prawn filling was very fresh and light. Ostrich fillet with vegetables in wasabi sauce: I don't know how Chiu Chow wasabi is, they might have done better by sticking with a traditional sauce to appeal to a wider crowd. But it wasn't too strong and our group managed to finish the whole plate. Salted pork and "spring" vegetable pot: the "spring" veg was akin to spinach but without the slightly bitter taste, but the dish was quite bland and the salted pork was the only saving grace. Deep fried fish: crispy skin and succulent and moist flesh, seasoned with a drizzle of soy sauce, very homely and welcoming. Chicken with garlic and ginger: the roast chicken was succulent and tender, and did not need any sauce to it. Stir fried chiu chow noodles: at first we thought it was "wok hei" but later came up with the verdict that the dish was burnt, but surprisingly it only smelt burnt, but tasted alright. Mr. Chung explained it's because they use very little oil and sometimes it would happen with a large plate of noodles. Well, they could do it in 2 batches. Or maybe stick with the fried rice. Dessert: sliced oranges and papaya white fungus sweet soup. Alas, no lemon souffle that night, which was a shame.

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  尖沙咀海防道53-55號海防大廈7樓704室
  Shang Shan, Room704,7/ F, Hai Phong Mansion,53-55 Hai Phong Road, Tsim Sha Tsui
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