![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4KlqKa1T9c8ZPSR_-LYMg-DGREuJ_-darTPgQZeoaRcPOQig8KSsK36uHIs9Igo5MKGpk1uk6RE1JOl3_y__LYbA1i1GOzDq9Ne58X1TtDF7jnIsJHUCRJXlbEvrVxm2X0lzq-wTWdN-/s320/DSC01181.jpg)
我對大坑是有種莫名的情意結,一聽到大坑有新店就會好興奮想去即刻試,原因是夠膽去大坑浣紗街開餐廳的,一定是對自己出品有百分之一百的信心。
韜老友食家的光,可以「率先試」其友人開設的「九重鮮」(試食邀請),門口的招牌還未貼上呢。
餐廳內部簡潔時尚,銀光閃閃,韓氣十足。枱與枱之間相距甚遠,不點也不擠迫。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0-NlvFmqrM1Hu1OyAqoKoOvyrxPz7-jnwtrUlaFtrE2Oo5S4lpUeA_wwLoqjzU3hvQUo1q2snkrd_f19PEBJCTq8PH54t59ttQTJSQqKTFApT-CKW7n8LlPgR01yQ023_1UY6Cb6wl0R/s640/DSC01142.jpg)
全港獨家「桑拿海鮮」蒸氣鍋!鍋底有幾個小孔噴出高溫蒸氣,但海鮮粥的水卻不會流走,好神奇呀!唔講唔知,原來韓國同香港現有的9層海鮮鍋都係係廚房入面蒸到8成熟先拿出來,放係客人面繼續煮熟,一般來講到客人放入口時海鮮已經過熟。
九重鮮知道香港人出名嘴刁,若跟著別人那一套去做,必定留不住客人的心,所以九重鮮的海鮮是100%生鮮放到客人面前,由生鮮煮成熟鮮,時間盡在客人掌握之中。要做到這一點,「桑拿海鮮」蒸氣鍋是關鍵,沒有它的猛烈蒸氣,是不會成事的。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8S7Zt0Rhn8mjIKsbgC8TuOumUXD6IxO4j4tuvgrbMXDKHNvyuNkPQb-jtGD0D52drmNMR8FHZrdUZuZjjOsqF-kVpl5A7RT86zIjok0WJMVaMmEk0uPzp4MwjzjZPkFeyb1sqPhbdOkBx/s640/DSC01146.jpg)
鍋底是海鮮粥,粥底有豬手、蜆、白蘿蔔、韓式年糕、白米,材料會因應季節而轉變,不用加水,蒸海鮮的蒸氣加埋海鮮的精華,一點一滴匯聚在鍋底,真正生米煮成熟粥。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MAIuRC8kOjzM3kyxztaSVZCUAcX1Jtg-63vBx5s6VPFF7PdBSn5oZk7iNd2JHZQ31dQwNQdu6U-TOY7cfA6J6L0WqjcOvt2ZanbN46dyUcUdgaMnSdLWXQjfmwOHnXFXmepdjxPEwknQ/s640/DSC01150.jpg)
蓋上蒸架,靜候主角出場。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9Vj085dM14hX9kjTzdDGlzPm1nxBtvGiLXITE4-8_RIRndB3ZSbZmvywn-oWGnqME6870jGG18R7eT0OCrO5g-Prfn0_jNCwKdKmS9B85a_cZYroCBb15P0F9iejCnoGBaYdMerhMKAS/s640/DSC01153.jpg)
餐牌還在趕印中,初步定價套餐B價錢HK$388/位 (2位起),套餐包括:前菜、9層海鮮鍋、飲品。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuTNDKWI69cduOF3Bbjpkz7kgc0lBZR-AhOU8gfml6wYw-_bZ0CAi2v4wgb9uq5NjfMcVMWgrFWf2GJpxv-izSvCECFu_aBPEU2xKK6Xocqcb2cZbym1xmwSj2xLFQJKrgcTv_J2iPDx6/s640/DSC01148.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJLOkKZ52M5-lWy5OYAioiKZx92m3bsVvozYNQSRyErUes3XJeZaU3Smi_pg_OSxn6kgv6UK4gMRDebrDMnhc1zNzUhqG_xMt3BgvKY6bYfylii9MvJY0HSJELyXm5nU7Q8F3TBm5NCmI/s640/DSC01143.jpg)
登登登登... 登登登登... 有請... 9層鮮登場!嘩嘩嘩嘩嘩嘩嘩嘩嘩嘩!霸氣迫人的陣容,自問身形是大碼,整個人也被其淹沒了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTarBRSpFZ8Pk_5YhqHHMkm3aa2sQcS4E-tAzzpWboCAJ27KGBomTvLvVwmLjorn_mwlazVpkr5XS-SuxNu1c33se6-BxiXZBsyTp4-3xNeV7nOK1I-VjOIq-yQc4dDwyzlTQHWccuGCaU/s640/DSC01158.jpg)
由上而下解究令眾人驚嘆的韓國9層「桑拿海鮮」蒸氣鍋,每一層都是讓人充滿期待的驚喜。各種海鮮放在那一層,主要是以海鮮需要的烹調時間而決定,放置最高的3職,是最快熟的。
第一層:蟶子皇和象拔蚌仔
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmuudJ7fb_TTBqoGP-Gou_YUl2-6W1X3fKXpxKOiS22IBCAT7bgy5tb5aj85HLXl9YH9cGV7gIun5s2K8roHC3yMY6K_gelqTbruwl5_bwdEVkjW7_pLDLH7r4NhNqkRVW7EndnlnOTllG/s640/DSC01162.jpg)
2者皆超級巨型,你看我的地盤粗活手指,拼埋去變成小學生的手指。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKi7T2A_TNRnn-4pBcSt6j8qj7Qvy6pY2rdhLeqUkbgChl0Cl0dhunNl0i-_KHXfYioiej_Zt5Rsslq3wU3PmFXCtg55flyuTIojWlQ0JBXd4u6AS2BZ1AXJO7c-EAK7WkRHnpa3JNLqH/s640/DSC01161.jpg)
第二層:大蚌和廣島蠔
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmj4hPkoIcvX-sb8Ykd9BaziRvpHB5UT3N-2ZpYXQQznHRaC4So6-Fk6fYEF-eXoRCQFXs6cHBP7p3AwjLPh4GQE-L2CZ_VVcjV4C1tXW6mnRCCTMeRfdirHmvdnYGbsLnHc0crYcnY47X/s640/DSC01163.jpg)
第三層:新鮮花尾龍躉、海蝦、粟米
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPwR5_vmXC0iQFWJ092RjyDBXnvZFfqO4x_0pPVGj-lMTDwcohnlr7Spqxh3-n6kq4KiIO4aA075JYzlH2cBBWq5LAaPwa-AUUKzRjteoGbERFEGBos-1ZyP4oln8oBW5ouaZAVQyZx8e/s640/DSC01165.jpg)
第四層:元貝
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcb2lCVB9gm-bsyVDv0LK1AhcbZPgGECWcPOD-N4vAchGi-8vxAOlVUCt7iRlxUQ8YHHsDLMGK1UFKOaRnvOqDpAfN1Yuxm4RB_ppOTpKdQK4WQszzcVkrwHIgUr1cuxpw7GlQwpuLlId/s640/DSC01168.jpg)
第五層:北寄貝、白蘿蔔
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMcAjOmrAc0RJKDFaZHSmnSwyEZwUVXduAuDB_-XxcHd9SwU9FHS-TIMjevGBW2Dc4KV9Yc7J1ezYcvii_D_CRiivPz9B4H3RP1qQNlMsLGS_to6uVOf2HZiM1KYJJojitsdB7UxEKSf2/s640/DSC01169.jpg)
第六層:青口、蜆
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGPK3ZUj16I7FT5h8CD0wDd38fYRQxD4M95P6JTS3Oy-Pb_BSgfQ-sKxYg1F0kCdNrfapdSFd5en_6YeJ5WoM1zzTeymZGSL3v7v8vpQTzRALEFkQ7CSIrtgrWjE05LnQFS4fRf9sx1j2/s640/DSC01170.jpg)
第七層:蕃薯、南瓜
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejrQuPW8BW9nWZCY3A9Cth7VvkAvUYhFONXIGhP3ivWEHD0R1R3kfYClvyzEVbh5bP2LLbUH478QqfA4QQ_QXK08EmZWCdNc0zgW-8InknMDVCXMMeB4DJ3RYR2EfBQ-Vxn-62rsTZo23/s640/DSC01172.jpg)
第八層:沙巴肉蟹、翡翠螺、鮑魚
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArTcZeaB7uprcyKDq2ty17AuH3CBC4OTM2WcPr-60j0VFqKyefEUwTSjgTMxgMQs5hIXzJfINYp-3Bb87W6dghXjSD5CDhuORb5xs34ZlUzmYeBYVcLt2pSLf4ms1Z4od6KCHCsBvC3Jo/s640/DSC01174.jpg)
第九層:韓式豬手粥
開餐前先來一張何其壯觀的海解大合照吧!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4KlqKa1T9c8ZPSR_-LYMg-DGREuJ_-darTPgQZeoaRcPOQig8KSsK36uHIs9Igo5MKGpk1uk6RE1JOl3_y__LYbA1i1GOzDq9Ne58X1TtDF7jnIsJHUCRJXlbEvrVxm2X0lzq-wTWdN-/s640/DSC01181.jpg)
想即刻食?No Way!Ladies & Gentlemen,請乖乖苦候15分鐘,雖然蒸氣鍋不斷溢出鮮味,但衛生署廣告都有講啦,食物要徹底煮熟先至好食,暫時吞住口水止住咳先。
店主有見及此,請我地食刺身分散下注意力先。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhvRBJyK4mLkFgCK9wkBUrSkM-dZs2Gf61Zku_HN4iOQ3rdgzZbGAxdhYsx6v_hyf0epUZjpyk0She8YmcrrjQru4tCZnDgLn_Fq4lS82vQK2zx2Y0DSYnkCB06rWmy_hhsaTx56w96EQ/s640/DSC01176.jpg)
噹,噹,噹,噹,夠鐘啦,食得啦!
咪住,比個小貼士大家先,由於海鮮鍋是食完一層先到下層,時間掌握是非常重要,食得太快會唔熟,食得太慢又會韌,所以大家要跟足指示做呀,相機食先固然重要,但如果遇到1碟食物要影幾百個角度的朋友,你真係要提點一下,速戰速決才是王道。
WoW!食得喇,食得喇,好開心呀!一層一層來,唔好心急吖,但係要快!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbK5Z9e4AsCwyRoLkYjimwrRCj4BQWyGn01-Dm2fAso4RCkQZ0djHTyjTWsHW3gLd3hJBxi98Xjb9jehN-iPOO9cvjgmJC2sLEOM8m8-oS_AK3rcc28tjfpTO6hwRY4pOLn3ppoG_VNAi_/s640/DSC01184.jpg)
老實講,蟶子皇同象拔蚌仔都太大隻啦,感覺太唔真實啦,要夾到落自己隻碗先有果份切切實實的佔有感。新鮮的海鮮最好的烹調方法是蒸,上盛的海鮮最好的調味是"無"。裸調的蟶子皇同象拔蚌仔入口鮮味爆爆爆燈,彈牙得來又唔韌,一粒沙都無,匹敵蒲台島X記海鮮。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlj0YGFW2xxYeep2-UNciMwYQOFqDM4QeebO3Vb5QqAnmCmNX8fKcvgBtmgDWDx4Byl17a1SjdGavnBsvqHGMwKMrhdEM74IgGfC5K9StN2N52JnIxBqlAmGPiRutx0sCMRwxNLtVFNhn/s640/DSC01186.jpg)
大蚌和廣島蠔都係裸吃(零調味),廣島蠔同大蚌除咗鮮嫩彈牙,時間掌握得剛好,如影相時間再短一點更完美,廣島蠔肉厚肥美,鮮甜富彈性,帶點微腥,大蚌相對前3者鮮甜度較輕,肉質仍然是彈得無話可說。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingBS-qK3HxytpsMX5QabeoT_NiT0zQKJAkfwR3BgFv_xE1APwO5btsyMO5b0i_W-uy51niwDOEQc5v4_8bXhLosMZ911tEnZavwysuwdVzPWiYuHkh9pXfsWemntLs020X0KKWmJZQQj5/s640/DSC01187.jpg)
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老實講,最大驚喜的當然係最頂果2層零調味巨型海鮮,由呢層開始就要細水長流。
新鮮花尾龍躉要蘸點豉油來吃,都怪我地影相影太耐,肉質有點過老,大家要小心睇時間。海蝦扎實鮮甜。粟米份人最收收埋埋,外表純樸,一咬狂噴汁噴到老友食家手上,一次又一次,我最後要坐側身食,唔只多汁,仲甜到漏,好正。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0IAlb7Y6UK-Te28qDsPPbKhHBxfMIN8uXqZeJKYxEkjUUVN42GVQWXZ-_th2Uq-iZuBxXv43zGv_TgrAXfD0L8lqsa7_Ncx5YlmQMvnfXF-OD10D0t8iQJwfYmoBTQOd410BJvbK3r_2/s640/DSC01195.jpg)
好多蜆呀,肉質鮮甜有彈性,Yummy!大家好禮讓,慢慢嘆,終於等埋最後幾粒蜆開口,結果...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZQPSH02I6M9kLr4pr2oJeWFwFjk23sRDKAnlKQ68I0LebhMjq6FexWkTqOeL9O__HVSWajzKmEOn2VYdRKx06-VReA05PpSbq5C7p1AaQJUMS5JTFJ45eJCvdyRphW12mQCym1tQasiu/s640/DSC01192.jpg)
元貝肉質過老了,大家開始意識到,唔可以再影相影咁耐啦,同埋要食快少少,剛才食蜆嘆慢板出事啦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8OU6jv6BAz1gIDYo6awBBLe3HKWOSMA5hfOyx01j45FmLNdR9yN7fNMozF4oZbRgGe3-OOevApO10eDyrSrHNy2cxa1C3ONO-qFNmG7QJEiw1xdQ2UW-CDbhq99KJb4URICpM_DeNqWf/s640/DSC01193.jpg)
坦白講,我未見過有殼的北寄貝,肥大肉厚,鮮甜彈牙,除咗正,唔知仲可以講咩。白蘿蔔太厚身,未夠軟腍,我地將佢再放低D蒸多一陣,嘆「桑拿海鮮」蒸氣鍋就有呢個好處,唔鍾意口感太腍的朋友,大可以先食,鍾意腍嘅放低幾層蒸耐D又得。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HF7HvIYoxMV0WCz61cuAdtix6nP5l0sdfWLi3Zp-C69qhcw2UdMTwyrfyeqvD4mf64sY1YXXtoubY8XluSje4YPoOl9kH0GMl7dayUy0UVFcdaJVnAYeOe4yM4JBhIg7ydK2H8DdDnOJ/s640/DSC01194.jpg)
戲肉又來,成晚無時停。嘩嘩嘩,又鮑魚又肉蟹,我唔講住啦。全部海鮮事前無調味,估唔到鮑魚清蒸都咁好味,好新鮮又軟又彈,我蘸咗少少豉油咋,已經好正。沙巴肉蟹啖啖肉好扎實,鮮甜又滑嫩。翡翠螺平時Buffet冷盤我唔敢食,又腥又容易胃炎,今晚破格一試,完全無腥味,鮮度同彈性略遜鮑魚,但仍很美味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTNNJpwwuULiGKRNupN2fAtj48Z_AhclE4n0GJ4AGOmphKchy_FdOHaCV9pDJRrgLOFtCqN5gnkCBoqBHCjavxhwvxskSEVBvyZnmGLBFSvvoXagUua0lC2sz5BEqGbatkBWPg18iwXPh/s640/DSC01197.jpg)
齋食海鮮已經夠到條腸就來爆開,再加埋超甜蕃薯同南瓜,食咗一半投降,決定每樣留少少來撈粥食。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPDO4QZlTqoS0xaYyY4f4ZRY0RftOTo576V36iqu5YWODdmInz3FKG2DY4WCBZzWV7dGys89vTBsIAJfpR0YqvuEzCZ9itcgh2Xdp4yGMUd4x4L6L1Q_H_RuOZUO9eMU9LDSOahxSxJ79/s640/DSC01198.jpg)
肴了個半鐘的海鮮豬手粥,稀爛爛的剛好不會太飽滯,非一般的鹹鮮,剛才所有海鮮的精華都一點一滴匯聚粥底之中,油份稍多,店主表示會多加改良。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-9Bjf-EsBPJjQ7qljV5m61bsR1iZkbMJNnfJifCa2UbkA9up0DoR83Q3wdhYxbkBUcCz56IhiwQY9TnNCyX7U3kz6qXRvpFehZpEWSHDZE_-YpCiFdQ8oVLIwxYIjnAS4rAiSMdVtdc4/s640/DSC01199.jpg)
帶鹹的粥底,混入剛才吃剩的蕃薯同南瓜,甜味中和了鹹味,意外地將鮮味提升,好好味呀!強烈建議大家一試,2碗粥完全唔同味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YUshTv-GANjgxVt_cF8OHNENrkTDJvB8Hs3W_nMfR63qSQWmmbiz3Ch6DJXnzhG2l0xbxxTr4JTsgsdx_86whEZvxDAzvpiKXMoL8ACh8D33q6pEcbWOPpbFY25Ea2_GHM4nhuGHkrkb/s640/DSC01200.jpg)
臨走時發現坐椅蓋可揭起放下整個手袋,無聊的我又要去搞搞震一番。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenDtPu-XVECso1-4_Evgswh1nKob2xpVPzx-aQesIsa-YLwcwkXB2dOiAmgTS-m5tFu0xJpTOQsM1sGHQmfmaIqZ31f_O2Ng08MSKvePH-zh4GTlXVNPDTYXR8fA8ng5jix1oPer-dMdl/s640/DSC01202.jpg)
從未如此滿足過,一晚食勻咁多海鮮,隻隻新鮮,肥大肉厚,淨食海鮮都飽,已盤算帶埋家姐細佬來擦多一餐。
店主話遲D會供應埋阿拉斯加蟹同埋韓式雪花冰,聽說刨冰機亦是用上最高規格,口感特別幼滑。好令人期待。
是次每人消費約 N/A 元
味道: 4 環境: 4 服務: 4 衛生: 4 抵食:5
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地址 : 香港 大坑 浣紗街1-5號 浣紗閣 1樓
電話 : 2321 8998
好抵喎~~~400一個人但有咁多海鮮食喎~~~
回覆刪除但係呢~~我都係好鐘意相機食先哥類人黎架~~~~~~~哈哈~~~
大大隻又新鮮, 好抵食~ 我8成時間都係"相機食先", 我要練習下影又快又影得清先得喇~
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