[{"@context":"https://schema.org","@type":"Article","headline":"懷舊海鮮饗宴八道菜 · MVP一定係呢隻蟹鉗","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202609/739402/20260912/hls/post_detail_1789144827762.m3u8"],"datePublished":"2026-09-12 00:40:34+08:00","url":"/community/detailpost/d0593bd2-6dc0-4e75-9a05-a488b559b8f4/香港攻略/懷舊海鮮饗宴八道菜/finger-cons/739402","author":{"@type":"Person","name":"finger cons","url":"https://www.ulifestyle.com.hk/community/user_profile/739402/finger-cons"},"text":"見網上咁多人講｢醉潮館｣,今次特登帶埋屋企人入嚟荃灣試吓佢個｢懷舊海鮮饗宴｣,四位起,每位$198,另收加一,八道菜,上菜陣容比想像中豐富,性價比高,不過想食呢個餐記住一定要預訂｡\n\n門面唔係位於大街,有少少隱世,要由大鴻輝直行轉入三陂坊,都唔難搵得到｡菜館唔算好大,用上木枱配木功夫長凳,裝修走舊式大牌檔路線,坐低無耐已經全場爆滿,好熱鬧｡\n\n懷舊海鮮饗宴 $198/位\n❖ 黑松露混醬鮑魚\n四人餐都有六隻,鮑魚扑上薄粉炸過,層脆皮好薄身脆口,入面肉質爽彈,個醬汁有麻醬香之餘,又滲出黑松露香氣,成個層次即刻高咗,有啲似西式fusion配搭,幾有新意｡\n\n❖ 手工百花釀蟹鉗\n呢個係我全晚嘅MVP!上枱熱到辣嘴,炸得金黃均勻,一啖咬開,入面係滿滿嘅蝦膠,打得非常之咁起膠彈牙,食到蝦嘅鮮味,配埋個甜酸醬汁,中和油炸嘅膩感｡又係有六隻,我食咗兩隻,真係忍唔住口｡老闆話原來四人餐其實都足夠六個人食,所以通常六個人嚟幫襯,佢哋都會收四人價錢,咁真係超抵食｡\n\n❖ 花膠濃湯素翅雞鍋\n金黃色湯底,好足料,飲落係好濃郁嘅雞湯味,有種骨膠原黏住嘴唇嘅感覺｡雞肉雖然煲過湯,但肉質仲保持到好嫩滑,花膠同素翅份量都幾多,入口爽滑,連埋湯一齊飲,成個人都暖晒｡\n\n❖ 古法荷葉蒸斑肉\n斑肉大塊雪白,蒸嘅時間控制得啱啱好,入口滑溜｡最正係塊荷葉墊底蒸,啲魚肉吸收晒荷葉嘅清香,唔會話好濃烈,就係嗰種幽幽嘅香氣,食落好清新,加埋蟲草花同雲耳,簡單調味,感覺零油膩,好啱老人家或者鍾意食得健康嘅人｡\n\n❖ 茄汁炒蝦碌\n有三款味道可以選擇,我哋揀咗茄汁,酸甜度平衡得幾好,味道夠濃郁但又唔會冚過蝦嘅鮮味｡蝦碌都幾大隻,食得出走油時好夠鑊氣,熱油將蝦殼炸到香脆,而蝦肉仍然保持爽彈唔會乾晒,蝦殼都沾滿茄汁,非常惹味｡\n\n❖ 蜜椒脆薯牛仔粒\n牛仔粒切得一口大小,軟腍得嚟有咬口,蜜糖同黑椒嘅比例啱啱好,鹹甜交錯,幾惹味｡好鍾意佢個脆薯粒,係薯餅嗰隻質地,索晒啲蜜椒汁,食完一粒又一粒｡\n\n❖ 瑤柱金菇炆伊麵\n伊麵炆得夠乾身,唔會油淋淋,每條麵都均勻上色,入口爽滑,瑤柱絲睇得到落得都幾重手,唔係得兩三條裝飾,食落有種鹹香嘅鑊氣味｡\n\n❖ 上湯浸時菜\n係蒜子浸娃娃菜,上湯底清清地,帶有淡淡蒜子嘅香味,娃娃菜清甜索湯,簡單得嚟舒｡\n\n#醉潮館@tw_drunkchiu\n地址:荃灣三陂坊30號地舖\n\n#荃灣美食 #香港美食 #懷舊菜 #潮州菜 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"懷舊海鮮饗宴八道菜 · MVP一定係呢隻蟹鉗","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202609/739402/20260912/hls/post_detail_1789144827762.m3u8"],"datePublished":"2026-09-12 00:40:34+08:00","url":"/community/detailpost/d0593bd2-6dc0-4e75-9a05-a488b559b8f4/香港攻略/懷舊海鮮饗宴八道菜/finger-cons/739402","author":{"@type":"Person","name":"finger cons","url":"https://www.ulifestyle.com.hk/community/user_profile/739402/finger-cons"},"text":"見網上咁多人講｢醉潮館｣,今次特登帶埋屋企人入嚟荃灣試吓佢個｢懷舊海鮮饗宴｣,四位起,每位$198,另收加一,八道菜,上菜陣容比想像中豐富,性價比高,不過想食呢個餐記住一定要預訂｡\n\n門面唔係位於大街,有少少隱世,要由大鴻輝直行轉入三陂坊,都唔難搵得到｡菜館唔算好大,用上木枱配木功夫長凳,裝修走舊式大牌檔路線,坐低無耐已經全場爆滿,好熱鬧｡\n\n懷舊海鮮饗宴 $198/位\n❖ 黑松露混醬鮑魚\n四人餐都有六隻,鮑魚扑上薄粉炸過,層脆皮好薄身脆口,入面肉質爽彈,個醬汁有麻醬香之餘,又滲出黑松露香氣,成個層次即刻高咗,有啲似西式fusion配搭,幾有新意｡\n\n❖ 手工百花釀蟹鉗\n呢個係我全晚嘅MVP!上枱熱到辣嘴,炸得金黃均勻,一啖咬開,入面係滿滿嘅蝦膠,打得非常之咁起膠彈牙,食到蝦嘅鮮味,配埋個甜酸醬汁,中和油炸嘅膩感｡又係有六隻,我食咗兩隻,真係忍唔住口｡老闆話原來四人餐其實都足夠六個人食,所以通常六個人嚟幫襯,佢哋都會收四人價錢,咁真係超抵食｡\n\n❖ 花膠濃湯素翅雞鍋\n金黃色湯底,好足料,飲落係好濃郁嘅雞湯味,有種骨膠原黏住嘴唇嘅感覺｡雞肉雖然煲過湯,但肉質仲保持到好嫩滑,花膠同素翅份量都幾多,入口爽滑,連埋湯一齊飲,成個人都暖晒｡\n\n❖ 古法荷葉蒸斑肉\n斑肉大塊雪白,蒸嘅時間控制得啱啱好,入口滑溜｡最正係塊荷葉墊底蒸,啲魚肉吸收晒荷葉嘅清香,唔會話好濃烈,就係嗰種幽幽嘅香氣,食落好清新,加埋蟲草花同雲耳,簡單調味,感覺零油膩,好啱老人家或者鍾意食得健康嘅人｡\n\n❖ 茄汁炒蝦碌\n有三款味道可以選擇,我哋揀咗茄汁,酸甜度平衡得幾好,味道夠濃郁但又唔會冚過蝦嘅鮮味｡蝦碌都幾大隻,食得出走油時好夠鑊氣,熱油將蝦殼炸到香脆,而蝦肉仍然保持爽彈唔會乾晒,蝦殼都沾滿茄汁,非常惹味｡\n\n❖ 蜜椒脆薯牛仔粒\n牛仔粒切得一口大小,軟腍得嚟有咬口,蜜糖同黑椒嘅比例啱啱好,鹹甜交錯,幾惹味｡好鍾意佢個脆薯粒,係薯餅嗰隻質地,索晒啲蜜椒汁,食完一粒又一粒｡\n\n❖ 瑤柱金菇炆伊麵\n伊麵炆得夠乾身,唔會油淋淋,每條麵都均勻上色,入口爽滑,瑤柱絲睇得到落得都幾重手,唔係得兩三條裝飾,食落有種鹹香嘅鑊氣味｡\n\n❖ 上湯浸時菜\n係蒜子浸娃娃菜,上湯底清清地,帶有淡淡蒜子嘅香味,娃娃菜清甜索湯,簡單得嚟舒｡\n\n#醉潮館@tw_drunkchiu\n地址:荃灣三陂坊30號地舖\n\n#荃灣美食 #香港美食 #懷舊菜 #潮州菜 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202609/739402/20260912/hls/post_detail_1789144827762.m3u8","creator":{"@type":"Person","name":"finger cons"}}]