嘉樂樓 跑馬地

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6 of us for Dim sum lunch on 1 table.Favorite dish of the day: 鹹水角. Skin was crispy and chewy 👍🏼Char Siu 腸粉 dough was soft but firm. 👍🏼XO fried 腸粉 delightfully crispy 👍🏼Fried rice with crab and 櫻花蝦 prob the best of its kind I have tasted. Loved that they mixed in the crispy 米通 👍🏼Less noteworthy dishes:Squid cake with corn okChar siu bun ok蝦餃 skin fell apart when I tried to get mine燒賣 too hardChar Siu ok. Could be more burnt. Goose ok only.Strips of bitter 瓜 with shrimps in broth. Too bitter for me but they said it was ok. Dessert: 桂花糕 fell apart when I tried to fork mine to my plate. 涼粉. Not a match with the assorted melons. In summary: ok. Good for family gatherings given good service and spacious tables.

每次同家人去馬會會所飲茶，我都最喜愛呢款甜品 焗栗蓉西米布甸，係我必點之美食😋 香脆既酥皮🥧濃郁綿滑既栗子蓉🌰配搭西米🍮好好食😍 精緻既點心，就是如此令人難忘..後面都是平時食開既點心，水準從來唔會差❤️ 蝦餃、燒賣同鮮蝦腸粉，蝦大大隻好爽口，XO醬炒腸粉炒得夠鑊氣，XO醬夠惹味，真係各有特色🤩 春卷卜卜脆，牛肉果與粉果都唔錯！不忘叫多碟叉燒菠蘿包，本身幾鍾意食呢款，菠蘿包面好脆，甜甜地，而叉燒餡都幾足好好味！

今次選了跑馬地這間酒樓食個家庭便飯。

一行五人， 便叫了五個小菜， 一個例湯 及四個白粥。

肉鬆四季豆ok， 不會太鹹及太油， 清清地幾好。

菠蘿咕嚕肉就有些失色了， 啲肉用咗普通豬肉粒及沒有醃過入味， 咬落去肉質比較恨， 甜酸汁唔夠未， 比較淡口。

炸子雞很好， 夠入味又唔會炸燶曬。

鹹蛋蒸豬肉比較淡口， 很少會食到這麼輕味道的。

例湯夠老火， 一共分到8小碗。

蝦子柚皮就唔得啦， 這個菜成本很平， 但師傅的功力要很足夠才可以做得好食， 柚皮有些少苦澀味， 吃不到柚皮的香味， 菜膽的腳還見到有洗不乾淨的黑色點！ 白粥夠綿，ok的。

以往水準十分穩定， 今次唔知點解跌wok了。

Grandma was treating her friend to dinner, and she picked her favorite venue, The Gallop at The Jockey Club.  The younger generation of the family already knows that the chefs at The Gallop season the dishes aggressively, but the dishes tonight were saltier than usual.My aunt made the reservation for the 10 of us and reserved a table in the secluded section towards the back of the restaurant.  We had more privacy in the secluded section that only has two tables, but the servers were not checking on us regularly, so we had to try to get the attention of the servers in the main dining room which was very difficult since they weren't really looking into the secluded area most of the time.  Other than not being able to grab the attention of the servers when we needed something, the servers were pretty attentive in changing our plates when they served the dishes. The dishes were served at a good pace where we didn't feel rushed to finish each course, and we didn't have to wait a long time between dishes.Tossed Cucumber with Peanuts and Dark Vinegar: This is one of the dishes that actually lacked seasoning where we could hardly taste the vinegar.  The cucumber pieces were very fresh and crunchy, but they had hardly any vinegar on them.Barbecued Pork Glazed with Honey: The barbecued pork was very tender, and the seasoning was pretty balanced between the honey and the marinade.Jelly Fish with Chinese Celery and Sesame Oil: I prefer jelly fish with vinegar, so I didn't really like having it with just sesame oil.Marinated Goose Sliced ''Chao Zhou'' Style: The marinate was too salty and lacked the flavor of Chiu Chow seasoning, so the soy sauce marinate was flatly salty.  Although the dish claimed to be "Chao Zhou" style, it didn't have the distinct flavor of the Chiu Chow style marinated goose.Sauteed Diced Australian Beef Tenderloin with Black Pepper: This was another dish that was seasoned aggresively leaving us begging for water.  The beef tenderloin lacked any real texture, so while it was tender enough for the more senior members at the table, I wish it had a stronger chew.Soy Sauce Chicken in Clay Pot: This is one of the signature dishes at the restaurant, but my brother and I have always said that the soy sauce marinade was way too salty.  The saving grace was that the chicken was really tender; even the breast pieces were not tough.  We would always have it with a lot of rice to balance out the very salty flavor.Lobster with Egg Noodles: To me, lobster always feels overcooked at Chinese restaurants, and it was the case here as well.  As the lobsters were pretty large in size, the lobster meat was quite tough.  The egg noodles had a very strong alkaline flavor, and I actually asked for red vinegar so that I could finish the noodles.Sauteed Shredded Pork with Soya Beans Dried Bean Curd and Preserved Vegetables:  I guess my grandma was trying to be healthy by ordering a dish with more greens, but this dish just came out flat.  Maybe our taste buds were already quite numb to salt at this point that none of the ingredients or flavors really stood out in this dish.  For a lack of a better word, this dish was just meh!StirFried Chinese Lettuce with Preserved Shrimp Paste Served in Sizzling Clay Pot: This dish used to be served where they toss the lettuce in the sizzling clay pot at the table, but tonight, the lettuce was already tossed with the shrimp paste.  My brother and I have already learned the trick to avoiding the salty shrimp paste seasoning in this dish by only picking up the lettuce pieces that are on top.  The lettuce had a nice crunch, and since we didn't get the pieces soaked in shrimp paste, it tasted pretty good.DeepFried Glutinous Dumplings with Egg Custard: This is one of the newer dessert offerings on the menu.  The dumpling shell had a nice crispy exterior and chewy interior.  Although the Chinese name of the dish suggested that the egg custard filling should be lavalike, it was a little more viscous than expected, but the filling had an appealing strong egg flavor.Crispy Egg Fritters with Honey: The egg fritters had a very airy texture and lacked any real crispiness or crunch to them, and there wasn't enough honey drizzled on them.Baked Egg Tartlets: The egg tartlets had a very thick shell and there wasn't enough egg filling, and the egg filling had shrunk from sitting around for too long.Steamed Whole Sponge Cake with Olive Seeds: The sponge cake was served in the steamer, and it was very hot when served.  The sponge cake had a nicelybalanced sweetness, and it was light and airy.The dishes at The Gallop at The Jockey Club are usually seasoned aggressively, and for my grandma, it's perfect since her palate has become less sensitive, so she prefers heavilyseasoned food.  The restaurant is a favorite of hers since the service is usually good, the decor is nice and clean, she likes the food, and it's convenient for the family since we can easily park our cars at the clubhouse.  We've been going regularly to the restaurant for years and will probably continue going there in the future.

公司團年飯來到馬會食飯，呢度d中菜超有水準 先來個湯，螺頭煲雞，無味精但好鮮甜 清蒸豆腐，豆腐唔特別，但個鼓油永遠屋企整唔到 片皮鴨佢片得幾好，夠多肉，我唔鐘意真係片到得反d皮同肥膏，呢度連埋一塊肉食，好正 海鮮中龍蝦一直係我至愛，多數食伊面底，但佢係幼面底，好特別，龍蝦亦好新鮮好彈牙 蟹煲一上枱已經超香，粉絲好乾身，好濃味，我鐘意，正！ 生菜包，碎肉加左松子，口感多左當堂特別左好味左 中式牛柳好傳統，好回味 甜品時間已經好飽，仲來蛋達，原來個個話飽都唔想食，但老闆叫食唯有硬食啦，但點知⋯食落好好食，唔太甜但新鮮微暖，好正 勁飽仲食包=.= so far ookk啦 女人甜品多個胃，呢個糕點唔太甜但煙煙un un，味道不錯

嘉樂樓餐單提供粵菜, 廣東, 無翅餐廳等推介美食位於跑馬地區，餐廳座位數未知人均消費約$201-400，結賬可以用現金,銀聯，Booking訂位可以電話致電 29661320 查詢。

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嘉樂樓餐廳詳細資料：

• 嘉樂樓地址:
  跑馬地山光道香港賽馬會會所2樓
  The Gallop, 2/ F, Hong Kong Jockey Club, Shan Kwong Road, Happy Valley
• 嘉樂樓電話: 29661320
• 嘉樂樓價錢: $201-400
• 分類: 粵菜, 廣東, 無翅餐廳
• 座位: 未知
• 付款: 現金,銀聯
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