冬蔭功 灣仔

冬蔭功 評價 相片

好耐無搵根叔la~~禁岩朋友生日攞住個蛋糕都吾知去邊好~於是又上返呢個自由既小天地禁岩又有另一枱係到興祝生日~氣氛十分好~~個西班牙人仲過黎同我地位美女壽星影返張相!!!

自從冬陰公搬到灣仔新店後，我還是第一次光顧。

很喜歡可以一邊吃飯，一邊觀看夜景。

美食一上桌，大家便埋頭苦幹，到快要吃完時才發現沒有拍照。

冰鎮螄蚶 非常鮮甜，點了兩客。

咖喱炒蟹 新鮮多肉又多膏的大肉蟹需要早一天預訂， 附送薄餅，點咖喱汁一流。

炒椰菜仔 選擇了馬拉盞炒，非常入味，也很喜歡椰菜仔的口感。

生蝦 大隻又新鮮，不過本人比較喜歡細隻的生蝦。

冬陰公湯 點了大鍋，味道比較地道，蝦亦多膏。

盬燒側魚 美味滑溜，下次一定會再點。

早日有人帶我去一間泰式私房菜，位於銅鑼灣一座舊樓裡面，地點較為難搵，要真係識食先會搵到。

不過難搵歸難搵，食到你就發覺幾難搵都值得，裡面餐廳裝修比較樸素，但係最啱我可以坐得無拘無束嘅人。

我地一行６人，叫左生蝦，咖喱鴨胸、榚蟹粉絲煲、泰式燒風鱔、泰式炒通菜同埋海南雞。

首先講生蝦，真係好甜、好新鮮，而且個汁真係一絕，夠辣之餘更有一種香味，比我食過好多泰國菜館高一籌以上，有啲驚喜。

然後係咖喱鴨胸加烤薄餅，個咖喱都夠地道，鴨胸亦ＯＫ，不過最令我驚喜嘅係個烤薄餅，勁鬆脆，而且仲有好強牛油味，點咖喱真係好好食，我地食完都忍唔住叫多一碟。

然後係個榚蟹粉絲煲，隻蟹成斤半重，好新鮮好多膏，師父話蟹係佢每日自己親自揀的，沒有靚蟹那天便不會做，所以保證新鮮，不過就要早一日預訂。

然後係燒風鱔，我從來不見過咁大隻的燒膳，就好像一大塊銀鱈魚扒一樣，啖啖肉！泰式炒通菜都ＯＫ，嚋菜都好入味。

本來都已經好飽（因為估唔到燒風鱔原來咁大份），不過師父極力推介海南雞，佢話係自己秘製，咁就叫多半隻試下。

的確好好食，一食就知道是走地雞來的，好有雞味，好耐冇食過走地雞了，而且個汁又係好得，同頭先個生蝦汁一樣夠辣，不過仲惹味啲。

埋單每人百幾蚊，真係好抵食，而且食得到係好佢地啲汁料好地道，同埋我最buy佢地啲材料好新鮮，呢樣野是呃不到人的。

不過地點真係隱密左啲，真係冇人帶路都未必識去。

總括而言，我搵到間隱世泰國私房菜。

This one has been on my ToDo list for a while. With the good reviews and a lady with Thai accent speaking Chinese when I called, I was looking forward to some decent Thai food. However I was a bit surprised when a Chinese man who called himself"Gun gor" opened the front door plastered with a couple of Chinese Fai Chun and led us into the dining area i.e. his living room. There was little to remind customers of the Thai royal family or Buddhist statues that so often is used, sometimes excessively, to create that authentic Thai feel. A Thai woman, Gun gor's wife and the chef, came out and unfolded a very old school Chinesestyle table that you see in dai pai dongs, clipped a sheet of plastic cover on the table top, and Gun gor promptly handed us the remote control for the TV. Make yourself at home, beer? he said with a smile. Suddenly it went from "dining out" to "eating in".Gun gor was quite enthusiastic about introducing some daily specials the curry lamb brisket, the razor clams in chilli sauce, after which you get some garlic pancakes or what he called 薄餅 to mop up the sauce. We went with his suggestions, forfeiting the red curry duck breast and the deep fried calamari (the whole grilled squid's better, he said). We also got a papaya salad, a pad thai (came with prawns), fish cakes and some plain rice. A nice cold Chang beer was poured into a 雞公碗, a local brand of crockery with a cock painted on it. Throughout the evening, Gun gor was drinking his own Singha beer which he said his friends brought back from Thailand for him. He prefers Chang, but since it's a gift, he wouldn't want to waste it, and proceeded to ply my bf with more beer from his own bottle of Singha.The food was fantastic, period. We wanted spicy, so the chef didn't muck around. It was spicy papaya salad straight up, properly grounded like they do in Bangkok street stalls, with plenty of freshly squeezed lime and crushed peanuts. It had the perfect balance of sourness and spiciness, neither overpowering the other, and it was a great way to get us started. Hungry for more, we dug into the big plate of razor clams which were juicy and succulent (with a bit of sand, though that wasn't a huge issue, at least it was fresh). The sauce was creamy with a hint of chilli, which always goes well with seafood. The lamb brisket was actually a 枝竹羊腩咖哩煲, a Chinese Thai version that Gun gor created, using the best 枝竹 (beancurd sheets) and lamb which he proudly quoted us the market price for the ingredients. He also added spring onion and water chestnut which were simmered until they were soft and had soaked up all the goodness of the curry. I really liked that thick yellowcurry, with the fragrant cumin and saffron wafting about in the air. I eagerly dipped my pancake into the sauce, which was softened slightly by the hot curry but still retained a crispy lightness to it. We ended up getting 2 servings (i.e. 4 whole pancakes, which was a lot even by our standards), and Gun gor suggested we try a crispy version and another slightly softer and chewier one, but still quite crunchy. The most similar thing I could think of that resembles the texture is the Shanghainese pancake where you put fillings in it, minus the hole in the middle. The fish cakes were deep fried to a slightly darker brown colour than the usual, but did not have that crunchy batter encrusting the usual ones we have. It's more like a fish patty actually, soft on the inside, and it's definitely home made as you can taste the tiny bits of ground up fish bones, but fear not of choking on it as it's all very edible. (I can't believe I forgot to take a picture of it).Gun gor was talkative and friendly, sipping beer and watching TV with us at the same time. He told us about his life story, how the restaurant came about, and introduced us to his kids, the youngest being less than 2 weeks old. He even invited us back to have 薑醋 in a couple of weeks' time. He said he'll start operating lunch hours in mid Dec, so call ahead and get your table. It's wise to call in advance for several reasons. One is that he is often booked up by private parties for regular customers, the other is that you need to call and order fresh seafood and other dishes that he needs to make fresh. Another reason is that he does a lot of takeaway orders, so keep that number handy. Quality seems to be top on his list, as he emphasised on using seasonal produce, the quality of the ingredients, and raved on about things that he and his wife's relatives bring back regularly from Thailand, including their home grown sticky rice for the mango and sticky rice pudding. I'd imagine the mango would be flown back in their suitcases too.Although it's not the cheapest restaurant in town, it's still not expensive by any standard given the great food we had. The experience was very memorable (we shared their bathroom) and the superb hospitality and service would keep us coming back for more.

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冬蔭功餐廳詳細資料：

• 冬蔭功地址:
  灣仔告士打道220號基華樓7樓B室
  Tom Yum Kung, Flat B,7/ F, Kei Wan Bldg,220 Gloucester Road, Wan Chai, Wan Chai
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• 冬蔭功價錢: $101-200
• 分類: 泰國菜,海鮮,私房菜,
• 座位: 25
• 付款: 現金
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