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又到新漢記—— 今晚這條白瓜子斑只能用蕩氣回腸來形容，在座每一位都吃得如痴如醉。魚好、火候精凖是關鍵，更關鍵的是漢哥的蒸魚豉油——漢哥的蒸魚豉油是用上花生油去調製，而這個花生油是他自家炒香花生以後拿去給人榨油，所以特別香醇。這樣做，只不過是為了用來調蒸魚豉油。對細節如此講究（又懂得講究），所以整道菜好吃得不得了。
好友說，連大班樓蒸魚都無法用花生油（因為太多老外客人對花生過敏），所以那蒸魚豉油的提鮮效果難免比較遜色。的確，用優質的花生油來調蒸魚豉油，效果與眾不同，我家便長備台灣品牌「土生土長」的發芽花生油來調蒸魚豉油或做涼拌菜式。
無論如何，漢哥連蒸魚豉油用的花生油都要自己炒香了花生再找人榨，漢哥我服了你。
#新漢記
#粉嶺新漢記
#白瓜子斑
#foodcriticschoice
#agnescheefoodcritic
My friend brought me to Sun Hon Kee Restaurant in Fanling (粉嶺新漢記) ，New Territory many years ago. It was love at first taste for me. After being trapped in Hong Kong due to the pandemic, I patronize the restaurant regularly. The restaurant holds no fancy accolades. In my mind, it is The Chairman (大班樓, ranked #1 in the 2021 Asia’s 50 Best Restaurant) of Fanling. I was in loved with The Chairman way before it gained much hype and attention. In the past 11 years, I’ve been a strong advocate of its delicious food and have invited many friends to dine there. Same I do for Sun Hon Kee.
I broke my own record on my recent visit to Sun Hon Kee Restaurant. Thanks to my fanatic foodie friends, we ordered a total of 25 dishes! Some dishes were new to me, such as chicken and crabmeat porridge (picture 9). The porridge was loaded with umami flavour as if MSG was added to it (no MSG was added as the restaurant has a no-MSG policy). The ingredients used were fresh, I have no doubt about it but the key lay in the base of the porridge - 漢哥 added peanuts and dried radish. Dried radishes provide the salty flavour and peanuts add nutty sweetness to the porridge. The combined sweetness of fresh crabmeat, chicken and peanut is heavenly; MSG has no match for it!
My foodie friend brought his home somm along to pair wine for the dinner. The sommelier brought along some exquisite wine glasses, instantly elevating the entire Sun Hon Kee dining experience to a new height!
粉嶺新漢記，好幾年前友人把我帶去以後一吃愛上，因疫情困在香港以後很固定來。它沒有什麼光環，在我心目中，它是粉嶺的「大班樓」——大班樓在沒有任何光環以前我就愛上了，11年間大力推薦，帶過、請過無數朋友去吃。
最近一次去新漢記刷新了我吃新漢記的紀錄：這次一共吃了25道菜，全拜愛吃的朋友的瘋狂所賜，所以也讓我試了幾道我沒試過，譬如雞蟹粥，鮮得好像下了味精（當然沒有，新漢記的菜是不下味精的）。材料是靚，但漢哥的粥底是關鍵：下了花生和菜脯去熬，鹹味來自菜脯，花生給粥味增加了堅果的甜味。想像鮮蟹、鮮雞和花生的鮮甜味三合為一，鮮過落味精!!!
又，這次朋友帶了home somm侍酒，所有酒杯當然也是自攜的靚酒杯，整體的用餐經驗立馬提升不少，吃出新漢記的新高度。
#sunhonkee #sunhonkeerestaurant #sunhonkeefanling #agnescheefoodcritic #foodcriticschoice #粉嶺新漢記 #新漢記 #hongkongeats #discoverhongkong #newterritory
每年一到兩個仔生日都會想搞下新意思，諗下佈置咩野主題好，諗下有咩野係佢地最鐘意，不過細佬係1月2日出生，依個先係大難題，因為搞完聖誕party、再到除夕party、接住就係細佬b生日會，依兩三年經驗話我知，最少都要在1個月前準備，咁樣先可以滿足到我依個花臣媽咪，搞到我心目中想要的生日會，所以呢…今年都有提早少少訂蛋糕，裝飾就係1個月前揀好買定先，其他訂食物之類的就真係臨急買，一大班小朋友例牌要有壽司，零食當然亦唔少得啦～哈哈！而主要仲買左euro gogo的外賣，平日去開覺得食物質素唔錯，所以咁多年來，都訂個幾次派對食物，只係估唔到我今次急成咁，個生日會仲有個半鐘頭就開始，我去上水間分店即場落單11人份量食物，20分鐘就包好晒俾我，快到呢～最後就係最多人問的佈置，由於永遠只有我一個人佈置的關係，亦要係有限時間內完成，所以都會盡量簡單但係又自己搞得掂的裝飾，佈置的部份淘寶搞掂晒！雙11時買落所以仲平d！下面再同大家分享連結啦～～
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♥派對佈置／(淘寶）
美国队长套餐儿童生日派对装饰
https://item.taobao.com/item.htm?spm=a1z09.2.a1z6g.11.514981b8zCJUbl&scm=1007.10018.41616.100200300000001&id=545454879972&pvid=48a6f634-52f7-47b0-b310-2a979e0b13e9
♥派對佈置／(party time）
桌墊、反斗車王汽球、杯碟及片尾裝飾用品、印水紙
http://www.timessquare.com.hk/eng/shopping.php
銅纙灣時代廣場13樓Shop no. Suite 1301A
♥派對餐單／euro gogo（自取）
https://www.eurogogo.com/set
自從申請左張會員card我係無帶過出街，記得有帶係會有折架…
♥生日蛋糕／簡品堂 Fresh Fresh（小王子）
覺得唔太鐘意糖霜蛋糕，得個睇字又唔會食，依個有個星星燈同小王子公仔食完蛋糕可以要返，個款整體又幾靚，就係藍色色素真係會食到變左藍色咀囉！哈哈！
店地址：粉嶺一鳴路15號碧湖花園地下高層30A號舗
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喜歡影片的朋友們歡迎為我的頻道提供字幕喔！感謝！
http://www.youtube.com/timedtext_cs_panel?c=UCDFxlTiuwbX0DmJvoKg_I7g&tab=2
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