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廚藝 跑馬地

地址: 跑馬地黄泥涌道63-65號(只接受訂座)

粵菜,廣東,

最後更新:

廚藝推介

Some friends and I tried out a private kitchen in my neighborhood tonight.The pedigree behind Palace Kitchen (廚藝) is very impressive, and it's interesting that they chose to open up around here.The dining room is in an old apartment building.My first impression upon arrival wasn't great.I was greeted with that stale, funky smell that I dread whenever I go to restaurants in mainland China a combination of humidity, alcohol and who knows what else...Three plates of appetizers were laid out on the table when we arrived pickled ginger, century eggs and marinated chicken gizzard and liver.I didn't try the ginger, and each of us only got a small slice of the century egg.The gizzard and liver were pretty nice, though... I could definitely taste the smokiness, especially in the liver.The doubleboiled stonefish soup (石頭魚湯) arrived without the usual plate of ingredients. The first spoonful showed that the flavors are delicate, with a sweet aftertaste. No doubt this is partly due to the Chinese yam (山藥).Not bad, but not exactly mindblowing.The empress chicken (唐皇太后雞) arrived looking pretty good.The chicken was lukewarm, and drizzled in a pretty sweet soy sauce.Definitely tasted the smokiness.In truth the chicken looked better than it tasted.While the leg was OK, the breast was a little tough. The fried pomfret (酥炸大英鯧) looked reasonably impressive, with some mayo on the side.While the skin and the fins were nice and crispy, the flesh inside was a different story.Honestly it was a little too soft and mushy.I think my favorite is still the smoked version at Fook Lam Moon (福臨門), where the flesh is moist enough but not mushy, making the texture a little more "flaky".The pig trotters in plum sauce (梅子豬手) was next.Love the trotter tips, and the hell with cholesterol... The plum sauce was a little tart and spicy.The pairing with taro was classic Canto.Classic vegetarian (原始風味齋) was pretty nice, with string beans, broccoli, baby corn, carrot, fried tofu skin... A welcome change to the string of heavy dishes."Not greasy" fried rice vermicelli (不油炒米粉) was exactly that.Probably my favorite dish of the evening.This was stirfried with high heat and you can definitely taste the 鑊氣. The rice vermicelli wasn't soggy reasonably chewy, without the usual pool of oil at the bottom of the plate. We were served some homemade wine made from raisins.Tasted a lot like the homemade grape wine mom used to make when I was a kid, except that this was made with raisins and hence was pretty cloudy, and was served unfiltered.The lemongrass and rose prawns (香茅紅玫焗中蝦) was OK.I, of course, was only too eager to suck out anything inside the head.The rose buds seemed more like decoration, though...Dessert came in the form of steamed egg custard (古法西施嫩嫩).This was more like the 水蒸蛋 in some Cantonese restaurants (such as Farm House 農圃飯店) rather than the Macanese style egg custard found in places like Yee Shun (義順牛奶公司).Definitely a lot more watery and not the dense custard many people may be used to.We definitely had too much food for our group I was kinda stuffed.The bill, as it turns out, wasn't so cheap for a private kitchen.While the food was not bad, I wasn't wowed.And there are certainly better deals in town.But I was kinda glad to have discovered a new place within a few minutes' walking distance from home!original blogpost with pictures:http://chihewanle.blogspot.com/2010/01/neighborhoodprivatekitchen.html

跑馬地廚藝


餐廳分店廚藝
地區跑馬地
電話訂位 沒有電話號提供
餐單 Menu粵菜,廣東,
人氣指數 333
價錢幾錢$
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廚藝訂位

廚藝位於跑馬地區,詳細地址是跑馬地黄泥涌道63-65號(只接受訂座),餐廳寬敞座位數目共有未知幾多個。廚藝幾錢?價錢優惠後人均消費大約埋單,早餐午餐晚餐廚藝餐單包括有粵菜,(廣東)等美食,付款方式有付款。


廚藝優惠


廚藝 評價 相片

Some friends and I tried out a private kitchen in my neighborhood tonight.The pedigree behind Palace Kitchen (廚藝) is very impressive, and it's interesting that they chose to open up around here.The dining room is in an old apartment building.My first impression upon arrival wasn't great.I was greeted with that stale, funky smell that I dread whenever I go to restaurants in mainland China a combination of humidity, alcohol and who knows what else...Three plates of appetizers were laid out on the table when we arrived pickled ginger, century eggs and marinated chicken gizzard and liver.I didn't try the ginger, and each of us only got a small slice of the century egg.The gizzard and liver were pretty nice, though... I could definitely taste the smokiness, especially in the liver.The doubleboiled stonefish soup (石頭魚湯) arrived without the usual plate of ingredients. The first spoonful showed that the flavors are delicate, with a sweet aftertaste. No doubt this is partly due to the Chinese yam (山藥).Not bad, but not exactly mindblowing.The empress chicken (唐皇太后雞) arrived looking pretty good.The chicken was lukewarm, and drizzled in a pretty sweet soy sauce.Definitely tasted the smokiness.In truth the chicken looked better than it tasted.While the leg was OK, the breast was a little tough. The fried pomfret (酥炸大英鯧) looked reasonably impressive, with some mayo on the side.While the skin and the fins were nice and crispy, the flesh inside was a different story.Honestly it was a little too soft and mushy.I think my favorite is still the smoked version at Fook Lam Moon (福臨門), where the flesh is moist enough but not mushy, making the texture a little more "flaky".The pig trotters in plum sauce (梅子豬手) was next.Love the trotter tips, and the hell with cholesterol... The plum sauce was a little tart and spicy.The pairing with taro was classic Canto.Classic vegetarian (原始風味齋) was pretty nice, with string beans, broccoli, baby corn, carrot, fried tofu skin... A welcome change to the string of heavy dishes."Not greasy" fried rice vermicelli (不油炒米粉) was exactly that.Probably my favorite dish of the evening.This was stirfried with high heat and you can definitely taste the 鑊氣. The rice vermicelli wasn't soggy reasonably chewy, without the usual pool of oil at the bottom of the plate. We were served some homemade wine made from raisins.Tasted a lot like the homemade grape wine mom used to make when I was a kid, except that this was made with raisins and hence was pretty cloudy, and was served unfiltered.The lemongrass and rose prawns (香茅紅玫焗中蝦) was OK.I, of course, was only too eager to suck out anything inside the head.The rose buds seemed more like decoration, though...Dessert came in the form of steamed egg custard (古法西施嫩嫩).This was more like the 水蒸蛋 in some Cantonese restaurants (such as Farm House 農圃飯店) rather than the Macanese style egg custard found in places like Yee Shun (義順牛奶公司).Definitely a lot more watery and not the dense custard many people may be used to.We definitely had too much food for our group I was kinda stuffed.The bill, as it turns out, wasn't so cheap for a private kitchen.While the food was not bad, I wasn't wowed.And there are certainly better deals in town.But I was kinda glad to have discovered a new place within a few minutes' walking distance from home!original blogpost with pictures:http://chihewanle.blogspot.com/2010/01/neighborhoodprivatekitchen.html

Full review with interview can be retrieved from http://geoffstwitchen.com/?p=897 Have yet to review a Private Kitchen in Hong Kong & I have always had an emotional bonding with such type of kitchens as I admire & respect the chef or chefs who wholeheartedly dedicate 110% of their heart towards food for their customers. A friend of mine recommended myself to visit Palace Kitchen (廚藝) for a true authentic Chinese meal & to be honest, I have never heard of this place after my years in visiting private kitchens in Hong Kong so I decided to do some homework prior & research on the background.Interestingly, I found her that the Executice Chef & now owner (Ms Onnei Yip)'s mother used to be an infamous chef in Hong Kong cooking up for the likes of Stanley Ho & other various local tycoons & Onnei herself decided to move into the Food & Beverage industry to inherit her mother's skills & to share it with the Hong Kong population. This itself was a very interesting point which persuaded my visit & am glad that I took this decision as it was an extremely plesant & enjoyable meal.Situated in the heart of Happy Valley, the smell of flavourful food was strong as you enter the Private Kitchen. First thing you notice about dining room, uncountable number of jars of home fermented Chinese ginger & Glutinous Rice Wine scattered & what an interesting opening scene to our dinner. In my mind, my first observation is that this is somebody that truly adores & appreciates food. Part of my homework prior visiting was that I found out that Onnei is a relatively reknowned local celebrity chef with the media & I did not expect a trimlooking lady in her early 30's appeared to meet & greet us which caught me by surprise. Unlike any other Chinese Chefs I have ever come across, Onnei is presentable & could well be Hong Kong's version of Nigella Lawson!This evening, Onnei specifically designed for us a 8course Chinese Menu which covers everything from soup, meat, seafood, a bit of carbs & dessert. The set menu for such 8 course menu was priced at $390 which was extremely reasonable considering most private kitchens in Hong Kong charge a very minimal of $400 onwards with extreme small portions. Our appetiser consisted of 3 miniplates of Millenium Egg, Palace Kitchen's Home Fermented Chinese Ginger & Soya Smoked Kidney & Liver.Special mention for the appetisers must be the Soya Smoked Kidney & Liver which was heavenly & the extremely intensive smokey flavour of the kidney & liver was a perfect appetiser to open up your palate. The homefermented ginger was also very unique as it was chopped up in large chunks giving it a crisp & crunchy texture & the zero added sugar in the fermentation process meant that you know you are eating the true & original flavours of the fermented ginger. Great start to the meal!Next up, we were treated to Onnei's mother's signature recipe Sweet Mother Queen Chicken. After just one bite at the chicken, I asked Onnei to give me her mother's mobile number for the recipe. The Sweet Mother Queen Chicken could well be one of the finest Chinese style chicken I have had in Hong Kong. The intense smoky flavour & taste of the chicken was overwhelming & the texture of the chicken meat was extremely tender. I scarily wish Onnei's mother was also my mother so that she can cook me this chicken week in, week out. Superb Dish and HIGH RECOMMENDED DISH!Onnei wanted to share with us her new recipe which was a Drunken Half Chicken & Half Pigeon (Chinese Glutinous Wine marinated Chicken & Pigeon served cold). Since this was a relatively new recipe, the only thaw from this was the Chinese Glutinous Rice Wine which was used to marinate the chicken & pigeon was slightly too sweet in comparsion to the typical Chinese Hua Diao Wine. However, I have to give credit to Onnei on this as all the Glutinous Rice Wine are all home fermented & you wonder how she has so much time to home ferment all these food items. Another slight improvement for this dish was that the chicken & pigeon was not marinated for long enough hours therefore the flavour of the wine did not infuse with the meat which was a real shame. On the brightside, the presentation was immaculate & every spoonful of the glutinous rice wine was a pleasure to sip on.I have never enjoyed Chinese soups ever in my entire life but you should always appreciate the time & effort the chefs put in to produce such masterpiece. This evening, Onnei prepared for us a Stone Fish Soup (石頭魚湯) which changed my view towards soup. First spoonful of the soup brought me memories to when my mother was preparing Chinese soup for myself when I was young, the soup was extremely sweet with a touch of apple flavour. Knowing the soup is sweet, this type of sweetness is not the usual soup you enjoy in other Chinese restaurants in town whereby it is loaded with MSG but it is a result of the soup being prepared for a good duration of hourswhereby the natural flavours of the stonefish combined with the soup.To Westerners, eels are somewhat of an unknown & strange type of seafood due to its slimey & snakelike texture, well, I can tell you that you are all missing out on a real treat as this is a very common dish in Hong Kong, Mainland China, Taiwan & Japan. My recommended methods to enjoy a fresh eel either Deep Fried, Hot Pot or Steamed just like what Onnei has prepared for us today. Steamed Black Bean with Chilli Fresh Eel with Golden Bean Curd was a simple yet delectable Chinese style steamed eel dish with pheomenal presentation & finishing of the dish. The eel cutlets were all stringed together forming a heart shape with the fried bean curd in the middle of the dish, a dish full of bright & beautiful colours. The eel was superb, fresh & slightly spicy flavoured with the texture steamed to ultimate perfection which was very chewy. Preparation of eels are not the easiest Chinese dish as if the eel is slightly overcooked, this can ruin the texture of the eel immediately. Good job Onnei in preparing such wonderful dish & we enjoyed every single part of this dish. HIGH RECOMMENDED DISH!By this course of the meal, I was relatively stuffed & Onnei, of whom is such a wonderful person with a wonderful character wanted us to try out as many of her dishes as possible. Geez, what was meant to be a tasting session is now turning out into a proper meal & the next course was a Beijing style San Choy Bao with Prawns & Assorted Vegetables. For those that do not know how to enjoy a San Choy Bao, you grab a lettuce and fill up with spoonfuls of the assorted vegetables & prawns, similar to how one will enjoy a Peking Duck. This course was relatively plain comparing to our previous courses as there were no surprises with a WOW factor to the dish. Crispy lettuce, fresh prawns & the seafood plum sauce pairing were the highlight of this dish.Forget your Italian restaurants in town for good pasta dishes, one often forgets the true authenticity & the quality of the Chinese Stir Fry Rice Noodles. Best Chinese Stir Fry noodles can normally be consumed in Chinese Dai Poing Dongs as the amount of MSG & oil which are used to enhance the quality of the dish. Most important, the intensive heat + the usage of Chinese Woks also help in a tremendous manner to cook up such simple yet hearty dish especially during the winter season. What I really respect about Onnei is that she has taken her mother's recipe & modified this to suit modern taste whereby our population are now much more alert to high calorie &high salt content dishes. At Palace Kitchen, you wonder how Onnei cooks up a stir fry rice noodle dish with no usage oil & henace the name of the dish is No Oil Stir Fry Rice Noodles. Surprisingly, without the usage of oil for this dish, the stir fry rice noodle arrived to the table with a WONDERFUL SMELL & is definitely a much better & healthier option. I will simply return to Palace Kitchen again just purely for this dish & will be very happy to enjoy this wonderful plate of Chinese noodles during my regular lunch hours. HIGH RECOMMENDED DISH! Alas, we have reached the final course of our evening which is the Traditional Sweet Egg Pudding which was also one of Onnei's mother's signature dish back in the old days but modified to suit the modern taste. The Egg pudding was not as sweet as I thought it will be & with a strong taste of fresh eggs which were used for this wonderful steamed egg dessert. My slight concern is that as I dont really have a sweettooth, some may find this dessert too plain as desserts should be a sweet & sugary ending to a wonderful meal. Unlike the Steamed Egg Puddings which you can get from Australia Dairy Company (http://geoffstwitchen.com/?p=763), this is definitely another healthier option.After our highly enjoyable meal, we sat down & had a very enjoyable conversation with Onnei regarding her cooking & her thoughts on food. You can find the interview in http://geoffstwitchen.com/?p=858. After around a 30 minute conversation with Onnei, she is definitely on my list as a local food hero alongside Monsieur Chatte (http://geoffstwitchen.com/?p=252) as her obsession & trust on local produces definitely shows that we have some truly fantastic local products in Hong Kong. Her vision to serve up authentic Chinese Cuisine by modifying her mother's recipes with low oil, low salt & no MSG proves her willingness to adapt & change to the modern trend. Thisis definitely one Private Kitchen in Hong Kong whereby I vow to return shortly! Who says that Chinese Cuisine are always high caloried & high salt content, this was a perfect meal to doubt such criticismsHappy EatingGeoff

廚藝餐單提供粵菜,(廣東)等推介美食位於跑馬地區,餐廳座位數未知人均消費約,結賬可以用。





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香港餐廳2023推介03月


為減低冠狀病毒病在鳳城酒家 (禮頓道)內有任何傳播的風險,鳳城酒家 (禮頓道)在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳鳳城酒家 (禮頓道)除了遵守預防及控制疾病的相關規例,鳳城酒家 (禮頓道)同時建議採取以下措施*鳳城酒家 (禮頓道) 黃, 鳳城酒家 (禮頓道) 藍, (鳳城酒家 (禮頓道) 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

廚藝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。

餐廳廚房內廚藝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:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 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廚藝建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 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
  4. 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)
  5. 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
  6. 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
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

廚藝餐廳內大家應如何減少社交接觸?

  1. 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:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 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
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 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)
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳廚藝的好與壞?

你可以這餐廳發表廚藝意見及討論,可以用上面的facebook留這功能與其他食家交流。

為什麼廚藝不能電話訂位?

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位,建議早一兩星期期打電話詢問廚藝訂位方法。

我可以刪除廚藝在feehk.com香港餐廳推介嗎?

我們絕少會刪除已刊登的餐廳,惟當我們證實已刊出的餐廳廚藝違規時,將可能會刪除餐廳。

為什麼要確認廚藝餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳廚藝是虛假陳述的可以怎樣做?

如果你想發表對廚藝的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

為什麼看不到廚藝黃藍立場,廚藝黃定藍是黃店還是藍店呢?

如果沒有看到廚藝藍黃相關資料代表暫時沒有人評論,你可以於上面留言告訴大家討論。

網站平台feehk跟廚藝 openrice裡的差異是什麼?

有別於openrice複雜多功能,本網站主要目的讓用戶可以最方便地得到想要的資訊如電話和地址搜尋,更快和省時得到重點資料。