「海鷗」剛剛遠去，無損一班食友來到皇仁舊生會中菜部食飯。這次飯局的菜單經過專人精心設計，也因著時令食材和季節選擇用料，既細心亦充滿誠意。
The typhoon was just away and didn’t disturb our plan to have dinner at Chinese Restaurant of Alumni Association of Queen’s College. The menu was specially designed according to the seasonal ingredients and the weather.
準時開席，先來一道鮮蟹粉扒豆腐拌菜芯。蟹粉份量十足，豆腐非常香滑，拌匀放進口裡，粒粒蟹粉和豆腐十分配合。
We began the feast on time with the grilled tofu and crab. Tofu was so creamy and mixed perfectly with the crab.
第二道菜，已是一道經典菜式，糖桂花蜜餞桶蠔。賣相十足的一道菜，桶蠔肥大肉厚，桂花糖沾在上面，色澤光鮮，而且桂花的甜味撲鼻。食下去，除了嘗到糖的甜味，也品嚐到蠔的鹹香，非常匹配。
The second course is a classic, Oysters candied by osmanthus sugar. The presentation was so good with the fatty oyster and the osmanthus sugar on top, a perfect golden color. The sweetness of the sugar somehow worked pretty well with the oysters.
到皇仁食飯，很多人一定會想起佛跳牆，這晚來一個不同的燉湯，原盅蜜瓜燉響螺雞腳。燉湯材料份量十足，原個蜜瓜切件，火腿、花膠、響螺、雞腳、豬柳，這麼多的材料，卻一點也不油膩，反而十分清甜。
Dining at Queen’s, lots of people would think of the delicious luxurious dried seafood soup. However, we got a complete different one, stewed soup with melon, ham, dried fish stomach, conch and chicken feet. With this amount of ingredients, the soup tasted not greasy at all but very sweet.
豉油王焗斑頭腩，這夜的驚喜，有時在飯局裡不常食到魚類，但個人很喜歡吃魚，所以有所期待。豉油很入味，斑頭腩煮得剛好，魚皮煙韌得來有少許脆，讓我不禁食了再食。
Fish baked with soy sauce. You may not think about it but it is so special and tasty. The soy sauce was just right for taste. The fish skin was quite crispy and chewy at the same time. Couldn’t wait to eat one more pieces.
這夜的重頭戲，清蒸原隻奄仔蟹。奄仔蟹已到造尾，接下來會是黃油蟹的時節，剛好趕上了。用上了最簡單又最保持鮮味的方法，清蒸，蟹蓋有少許脆，輕輕就能咬碎。蟹膏甘香的很，肉質不鬆散，非常美味。
Highlight of the night! Steamed crab! It’s almost the end of crab larvae season and the beginning of butter crab season. The cream was so full and tasty with the not-so-loose meat. Awesome!
蛋黃金沙蝦也是這晚裡不錯的一道菜。據知師傅只以鹹蛋的蛋黃才炒蝦，沒有加入蛋白，所以蝦只有濃郁的蛋黃味道，而沒有那咸味。蝦肉彈牙，蝦頭有濃濃的蝦膏，絕對值得一試。
Golden sand shrimp was a very good one to recommend. The chef only used the egg yolk of salted egg to cook, instead of egg white, and therefore, the taste was not as salty as expected.
飯局絕對少不了炒麵/飯的配搭，這晚便有一道潮式炒飯和豉油王炒麵。潮式炒飯，是一道讓人相當難忘的菜，有欖菜、香脆的芋頭，濃郁的味道，整個飯就是一陣鹹香。豉油王炒麵，簡簡單單，爽脆芽菜增加口感。
You would absolutely find noodles/rice at the end of the dinner. We enjoyed the fried rice in chiuchow style tonight. With olive dish and crispy taro, it tasted slighty salty. Pan-fried noodles with soy sauce, a simple dish with crispy bean sprouts.
中菜部的生磨腰果露，絕對是甜品中的經典。炒香了腰果再磨來做腰果露，不但幼滑，更飲到濃濃的腰果味。生果盤上的西瓜，配上甜梅粉，是我的新嘗試，但卻是一個古老食法。
Cashew dew was a classic dessert. The chef pan-fried the cashew and ground it to dew. It was not only smooth but rich with cashew flavor. Fruit on the table was watermelon served with a bottle of sweet plum powder. A classic method to enjoy melon.
皇仁書院舊生會(中菜部)
Address: 120 Causeway Road, Causeway Bay
Opening Hours: Closed on Tues
(Reservation required)
