MOON PALACE (QUARRY BAY) — Restaurant in Hong Kong

Would have given a higher rating. Food is pretty good. Dim sum is good! But old, short black haired lady who brought the food out was very rude. I asked her a few times for some condiments and she heard me and pretended not to and didn’t bring our table anything. She stared at us the whole time and smirked and basically ignored us. Fortunately there was a skinny male server who was hard working and attentive who helped us. But Wow, what happened? Very unnecessary...

They have absolutely the best baked pork chop rice in town. The fried rice is made with two kinds of rice, not hard or dry at all but not stuck together. The pork chop is separately fried, and then baked together with the rice topped with fresh tomato and sauce and cheese. Even the fried egg on top is made...

有時候，某些餐廳是要自己親身去品嚐，才能了解固中滋味所在。今次就與友人來到鰂魚涌開業不久的望月樓新店一嚐，目的就是為了品嚐精於烹調各類名貴海味及經典手工粵菜的歐陽松基師傅的手藝。

雖然歐陽師傅對烹調名貴食材甚有研究，但其家常小菜也做得非常出色。今次就品嚐一些名貴手工菜式及店內招牌菜式。分別有《豉油皇香煎淮山》及《虎皮尖椒》作為前菜，兩者都烹調到位，非常香口。師傅對火喉的控制非常了得，令每塊淮山都裹上一層香口又充斥豉香的外衣，質感先爽後軟糯，令人吃不停口；而虎皮尖椒由簡單的薑蔥蒜及豉油糖鹽烹調而成，外脆內軟，口味帶點香口辛辣，非常美味。

此時，一道名貴的手工菜式送到，就是相當既名貴又功序繁複的《鴿吞燕》。先將燕窩釀入已去骨去肥，只剩連皮帶肉的乳鴿腔內，紮好後先炸，再以鮑汁慢慢燴煮入味。隨即以餐刀輕輕劏開鴿胸，澎湃的燕窩差點湧出來，而且燕窩飽吸了鴿肉的香及鮑汁的鮮味，入口既軟滑又滋補，大廚真是將食材的風味發揮得淋漓盡致。

剛吃完此等極品菜式後，還有《順德煎魚雲》、《八年陳皮蒸牛肉餅》及《白涼瓜炒蛋》等等家常菜式，全部菜式都看似簡單，但卻是易學難精的，好似煎魚雲般，除了食材要新鮮外，還要對火喉有著絕佳的控制，要煎得香脆可口，連魚骨也要變得鬆軟及香脆，這種境界才是精髓所在。

最後還有《豬手陽春麵》來作結，這道是最令大家意想不到，如果不是由經理推介，心想也不會點上。豬手燜煮得非常軟腍入味，而且更細心地去了骨，配合滑溜及不易斷的幼麵條，吃得齒頰留香。

經過是夜的飯局後，心思思想再來一嚐歐陽師傅的其他菜式，還在...