金利來食坊 牛頭角
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金利來食坊推介
It took a month to plan a dinner gathering, pretty much the same amount of time to negotiate on the menu for the event. There are a million things to decide on whether the menu should feature all specialties of the restaurant, or should the event includes some surprising rare finds that are often overlooked or have noses turned away from it? My experience in planning anything like that was Thanksgiving dinner that involved myself as the oneman kitchen squad. Luckily enough here on OR, there are members who know better, and are no less than enthusiastic to group foodies together to eat at places that are everything from reputable to those in hardtofind hideouts.Passing hallways after hallways of dimly lit buildings, walls with scraped paint, and old hunchbacked folks who seemed too old, weak and fragile to be walking on stairs is the venue for this gathering. On this night of a thousand stars (light bulbs), the corner our party took place occupied 5 round tables. Free seating allowed us to pick our own seats. I eyed mine with the familiar faces, and as we settled down, the show began with great anticipation from salivating minds!豉椒炒蟶子 (Razor Clams with Black Beans) gave off a whiff of complex aroma combining black beans, chilies and the briny remembrance of the sea from the clams, which came out just right (no stringy matter indeed). 上湯浸豆苗 (Pea Tendrils in Broth) was light enough to begin with, as the flavour of the chicken broth permeated into the fresh pea tendrils. Dried shrimps and bits of fish maw had their supporting roles in providing extra depth in flavour. 小炒王 is a 'housespecial stirfry' dish that is supposedly different among each joint. Here we have a combination of textures between toasted cashew nuts, celery, squid and a few shrimps in the mix, quickly tossed in the wok and served. 沙爹牛肉粉絲煲 (Beef and Vermicelli in Satay Sauce, served in Pot) arrived bubbling and beautiful in brown. The beef may be slightly tenderized, it wasn't so soft to begin with. The vermicelli absorbed the peanutfilled satay sauce, made downing rice an easier task indeed. Next was 沙拉蝦球 (Prawns in 'Salad Dressing'). Before you start thinking vinaigrettes, Think of it like sweet and sour pork, but instead of the sweet and sour sauce, you dress it up with Miracle Whip, the white fluffy mayonnaise dressing. It may seemed rather unconventional, but it's one of those local variation dish that made HKcuisine proud with raging popularity. The prawns were dipped in a light batter coating and fried, then quickly tossed in the sauce so that the sauce slightly clinged onto the prawns without wetting the crispy texture. It took less than no time for the crowd to snaffle down the entire plate of these prawns.Famed for its deepfried dishes, 金利來's next dishes were three in a row all deep fried. In between calls out for beers, the first one was served deep fried tentacles of squid. It's slightly drier than we thought it'd be, but when the next plate of squid, coated in an eggy batter and fried, served together with,deep fried Bombay duck (九肚魚) the squid was impressive again. Each piece of squid was thick and tender, while the Bombay Duck was soft and pillowy as usual. The fivespice salt on the top was just adequate as flavoring. 酥炸蝦棗 (Cheesefilled Shrimp Fritters) were just about perfect. Each golden globe was coated with vermicelli and then deep fried for a crunchier texture. The coral interior revealed finely mashed shrimp mixture with flakes of waterchestnut, not to mention the rich filling of cheese oozing out. It's hard to get tired of fritters of any kind, and with the shrimp ones, they disappeared faster than the salad prawns earlier.The last thing on the menu was also the only item that needed to be reserved in advance. 當紅炸子雞 (Crispy Chicken) had the perfect contrast of thin crispy skin and moist meat in a chicken dish. The skin was slightly sweet but the chicken itself was so richly flavoured that I couldn't help for seconds (and thirds too)At the time of writing the dinner had been quite a while ago, and this joint seemed to have relocated to a new place as it waved goodbye to the location that once held many parties of joy, with night after night of kisses and cries, woos and wows over celebratory moments and festive occasions we all celebrated over local fare here at 金利來. What lacked in decor, had been compensated by years of good service and endless approbation in the foods that were far too close to home to be completely ignored. I am also counting on visiting the new location as well. Note: Thanks to a dear friend who managed the party. Great experience indeed!!
牛頭角金利來食坊
| 餐廳分店 | 金利來食坊 |
|---|---|
| 地區 | 牛頭角 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 港式,茶餐廳,冰室, |
| 人氣指數 | 459 |
| 價錢幾錢 | $50以下 |
金利來食坊訂位
金利來食坊位於牛頭角區，詳細地址是牛頭角牛頭角下村十二座地下5-6號舖，餐廳寬敞座位數目共有120個。金利來食坊幾錢？價錢優惠後人均消費大約$50以下埋單，早餐午餐晚餐金利來食坊餐單包括有港式,茶餐廳/冰室等美食，付款方式有現金付款。金利來食坊優惠
金利來食坊 評價 相片
It took a month to plan a dinner gathering, pretty much the same amount of time to negotiate on the menu for the event. There are a million things to decide on whether the menu should feature all specialties of the restaurant, or should the event includes some surprising rare finds that are often overlooked or have noses turned away from it? My experience in planning anything like that was Thanksgiving dinner that involved myself as the oneman kitchen squad. Luckily enough here on OR, there are members who know better, and are no less than enthusiastic to group foodies together to eat at places that are everything from reputable to those in hardtofind hideouts.Passing hallways after hallways of dimly lit buildings, walls with scraped paint, and old hunchbacked folks who seemed too old, weak and fragile to be walking on stairs is the venue for this gathering. On this night of a thousand stars (light bulbs), the corner our party took place occupied 5 round tables. Free seating allowed us to pick our own seats. I eyed mine with the familiar faces, and as we settled down, the show began with great anticipation from salivating minds!豉椒炒蟶子 (Razor Clams with Black Beans) gave off a whiff of complex aroma combining black beans, chilies and the briny remembrance of the sea from the clams, which came out just right (no stringy matter indeed). 上湯浸豆苗 (Pea Tendrils in Broth) was light enough to begin with, as the flavour of the chicken broth permeated into the fresh pea tendrils. Dried shrimps and bits of fish maw had their supporting roles in providing extra depth in flavour. 小炒王 is a 'housespecial stirfry' dish that is supposedly different among each joint. Here we have a combination of textures between toasted cashew nuts, celery, squid and a few shrimps in the mix, quickly tossed in the wok and served. 沙爹牛肉粉絲煲 (Beef and Vermicelli in Satay Sauce, served in Pot) arrived bubbling and beautiful in brown. The beef may be slightly tenderized, it wasn't so soft to begin with. The vermicelli absorbed the peanutfilled satay sauce, made downing rice an easier task indeed. Next was 沙拉蝦球 (Prawns in 'Salad Dressing'). Before you start thinking vinaigrettes, Think of it like sweet and sour pork, but instead of the sweet and sour sauce, you dress it up with Miracle Whip, the white fluffy mayonnaise dressing. It may seemed rather unconventional, but it's one of those local variation dish that made HKcuisine proud with raging popularity. The prawns were dipped in a light batter coating and fried, then quickly tossed in the sauce so that the sauce slightly clinged onto the prawns without wetting the crispy texture. It took less than no time for the crowd to snaffle down the entire plate of these prawns.Famed for its deepfried dishes, 金利來's next dishes were three in a row all deep fried. In between calls out for beers, the first one was served deep fried tentacles of squid. It's slightly drier than we thought it'd be, but when the next plate of squid, coated in an eggy batter and fried, served together with,deep fried Bombay duck (九肚魚) the squid was impressive again. Each piece of squid was thick and tender, while the Bombay Duck was soft and pillowy as usual. The fivespice salt on the top was just adequate as flavoring. 酥炸蝦棗 (Cheesefilled Shrimp Fritters) were just about perfect. Each golden globe was coated with vermicelli and then deep fried for a crunchier texture. The coral interior revealed finely mashed shrimp mixture with flakes of waterchestnut, not to mention the rich filling of cheese oozing out. It's hard to get tired of fritters of any kind, and with the shrimp ones, they disappeared faster than the salad prawns earlier.The last thing on the menu was also the only item that needed to be reserved in advance. 當紅炸子雞 (Crispy Chicken) had the perfect contrast of thin crispy skin and moist meat in a chicken dish. The skin was slightly sweet but the chicken itself was so richly flavoured that I couldn't help for seconds (and thirds too)At the time of writing the dinner had been quite a while ago, and this joint seemed to have relocated to a new place as it waved goodbye to the location that once held many parties of joy, with night after night of kisses and cries, woos and wows over celebratory moments and festive occasions we all celebrated over local fare here at 金利來. What lacked in decor, had been compensated by years of good service and endless approbation in the foods that were far too close to home to be completely ignored. I am also counting on visiting the new location as well. Note: Thanks to a dear friend who managed the party. Great experience indeed!!
牛頭角下村清拆在即，星期六與友人專程到這裡吃晚餐～晚上９點依然坐無虛席，露天的大排檔位都爆滿，我們好不容易才找到位～坐在屋村的電梯大堂吃飯都是人生的第一次！看著樓上住客穿短褲拖鞋在身邊走過，其他食客大聲說話講粗口，飲啤酒，這是牛下的大排檔的特色～伙計整晚忙個不停，要請他們落單並不容易我們點了京都骨，西檸雞，還有西蘭花炒雞柳～哈哈～我們是愛雞之人喔～ 西蘭花炒雞柳加了酒，所以份外惹味，叫我們吃個不停 京都骨啖啖肉，不太酸又不太甜，一點也不膩 西檸雞的碟大了點，賣相不夠得體好看，不過火候恰到好處卜卜脆！不錯～ yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
友人剛剛和拍拖三年的女友分手，相約我出來飲酒解悶。
我說不如去大排檔，可以痛快吃東西，又有啤酒飲。
在今年2月小弟已和一眾食友參加Smashing Pumpkins兄在此舉辦的窮鬼飯局，相隔兩個月後的四月下旬重臨舊地，依然人頭湧湧。
友人雖然住在牛頭角，但原來未曾到此光顧。
近年他亦甚少踏足大排檔，這個當然啦，他的"港女"女友又怎會跟他來大排檔呢！點菜由我負責，想叫炸子雞，但伙記說今天沒做，於是改叫菜膽雞。
另外點了醬爆芝士蝦丸、蝦醬通菜，與及友人喜愛的椒鹽鮮魷。
椒鹽鮮魷 當日在窮鬼飯局曾經食過，只屬不過不失。
但朋友喜歡吃，所以照叫一碟。
水準和上次差不多，上粉上得不夠好，鮮魷不夠爽口。
菜膽雞 雖然不是新鮮雞，但勝在做得夠嫩滑。
配合菜膽及獻汁的味道滲入雞肉，是送飯的佳品，價錢又不貴，值得一吃。
蝦醬通菜 夠鑊氣，通菜夠嫩，可惜蝦醬味不濃。
醬爆芝士蝦丸 香口彈牙，記住不要太大力咬落去，否則內裡美味的芝士便會爆射出來，哈哈！之後友人前後叫了四枝啤酒，食物味道對他來說已不重要，之後哭訴與女友三年的感情。
回想一下，不計年少讀書時期，曾在小弟面前"流馬尿"的人當中，男性是多於女性的，只能說一句該煨！一醉解千愁，抑或酒入愁腸愁更愁？見仁見智了。
始終覺得"無謂為了棵樹放棄成個森林"，更何況這只是一棵平庸而佈滿毒蟲的樹呢！友人，清醒吧！雖然友人哭哭啼啼醜態百出，但在大排檔便相對不覺得礙眼了，環顧四周的顧客有人猜枚有人爆粗，真我性情盡出。
大排檔的存在價值，這便是其中一個原因。
四碟小菜、兩碗白飯加四枝啤酒，都只是二百餘元，又何宣洩一番，何處尋呢？
個個都知呢到就黎拆..個個都黎試..我去德福就多..黎呢到食野..真係未試過..就係搵呢間野..都搵佐好耐..是日..人多的是..超旺場...好彩俾我地搵到位..不過個位太食風啦..過佐陣..我地見到另一邊有人走..當然調位啦個位對住電視..正到暈..招牌菜真係多.. 望住個Menu..都唔知叫乜好開頭想食椒鹽魷魚的..可惜無啦...三個人叫佐四樣野..椒鹽瀨尿蝦 最正常的一碟, 瀨尿蝦細細隻..講真就無肉架啦..個味都可以..送飯都可以既黃金軟殼蟹見到個個食評都必叫..諗住好好食啦..一食..嘩..好鹹wo...仲好漏..都唔敢食咁多..咸蛋黃過多啦...少d會好好多..生炒骨一般..酸甜度可以啦..不過硬佐d..西檸雞檸檬汁有苦味..加埋d雞...唉..怪怪的其實想食埋風沙雞, 但我地真係食唔哂最後有一半係食唔哂既..好彩有人肯拎番屋企...廢時浪費食物嘛..之後先知..原來呢到係12座..唔係9座果間..,去錯佐tim..下次如果有機會先去番9座啦..都應該未必有..哈黎呢到前都有d期待..不過算啦..黎呢到食野既人..大多數都係想懷念公共屋村下的大掛檔....間間大掛檔都差不多..水準未必次次一樣..不過..食完今餐膽固醇一定高佐好多...要做番多d運動先
每逢假期都會不停地食、又食、再食，由於星期六日兩天都是下雨天，只好選擇在家附近的食店吃個夠！為了避開人潮既我們，選擇早一點開始，大約五時半吧。
首先到妨的是近球場那間金利來，她們說：六點半才開始營業。
心裡想著，那有食肆是六時半才開始的。
當然心有不甘，就走到四街那間金利來，沿途經過牛頭角大排檔，其實牛頭角大排檔我較喜歡的，因為友人想品嘗辣酒煮花螺，而且很久沒到訪過，所以還是選擇了她，辣酒煮花螺的確是不錯的！當時一個人都沒有，就被安排坐在細台中，細看餐牌，是我真的太久沒來嗎，辣酒煮花螺已經脹價至九十大元一碟，而且很多東西比以前多了，但貴了很多、很多，還是放棄好了，點了以下例牌的菜：豉椒抄蜆味道還可以有些附送沙石蜆是大細一樣椒鹽癩尿蝦如果比起另一所大排檔實在是差小妹一早就知了不過愛吃癩尿蝦的我實在忍不住要點這個我至愛的菜吃夠後再點：沙姜雞腳等了很久耶個沙姜醬咸中帶苦單吃又不夠咸味當時不太肚餓的二人，想到沒有進步過及價錢都貴了，感覺上沒什麼想再試了，所以打道回府，想食都過隔離食啦。
老實說，餐牌價錢都幾貴，黃金蝦一百大元、籠仔蒸蝦糯米飯一百，最平的臘味蒸糯米飯都要八十大元。
我聽到隔離檯被食店職員推銷的手法：原先客人想點鱔蒸糯米飯，是九十元，然後第一位職員說：要斑蒸吧，都是一百元而已，食客答：好，試試看。
然後隔數分鐘，另一職員又來推銷：有沒有點那個蒸糯米飯，不如點龍蝦蒸吧，海鮮的汁特別多，流到糯米飯裡很好吃的，信我，真的好抵耶，都只是一百二十元而已。
食客等了良久答道：好，信你吧！這些手法我本人就不懂欣賞了！清拆在即，大家不妨到此一嘗，建議與大班朋友同行，可以點多一點東西吃，如果想問抵不抵食，以這個形式的食肆及質素而論，可以肯定答你：不！服務不錯，看到骨碟滿滿，會主動更換骨碟，而且不放過任何做生意的機會，席間每一位食客均收到一張咭片，收到的同時，職員會詳細對你說食店將營業至五月尾，及後各位請移玉步至九龍灣，該新店二十四小時提供足球賽事觀看的。
您對於牛頭角餐廳「金利來食坊」有何comment？
金利來食坊餐廳詳細資料：
- 金利來食坊地址: 牛頭角牛頭角下村十二座地下5-6號舖 Kam Lee Loy Restaurant, Shop29-30, G/ F., Blk9, Lower Ngau Tau Kok Estate, Ngau Tau Kok
- 金利來食坊電話:
- 金利來食坊價錢: $50以下
- 分類: 港式,茶餐廳,冰室,
- 座位: 120
- 付款: 現金
- FB專頁: 金利來食坊 Facebook
更多金利來食坊相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在手作功夫茶 (彩雲商場)內有任何傳播的風險，手作功夫茶 (彩雲商場)在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳手作功夫茶 (彩雲商場)除了遵守預防及控制疾病的相關規例，手作功夫茶 (彩雲商場)同時建議採取以下措施*手作功夫茶 (彩雲商場) 黃, 手作功夫茶 (彩雲商場) 藍, (手作功夫茶 (彩雲商場) 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
金利來食坊在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內金利來食坊應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳金利來食坊建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
金利來食坊餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳