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標題: [茶餐廳] 鹿園魚湯米線 [打印本頁]

作者: 爬地熊 時間: 2010-3-22 16:26 標題: 鹿園魚湯米線

見到有間"鹿園魚湯米線"喺新東記樓上開咗,有冇老友記試過?唔知係唔係以前帝國中心嗰間?

作者: starstar 時間: 2010-3-22 19:09

回復 1# 爬地熊

tried it today, the menu is really similar with Cattle below, but a bit more choice.
the seating is quite spacious which is good.
Taste-wise, I think the fish soup is stronger then Cattle's and I think I like this new place better. But I think it is 50 cents more expensive then Cattle's

I think it's from the same owner than the one before.

作者: IcySugar 時間: 2010-3-22 20:43

finalli open??? lol
i went dere like 3 times... n still not open =.=

作者: chowB 時間: 2010-3-22 21:08

Where is the exact location? The previous "Garden Restaurant"?

作者: 爬地熊 時間: 2010-3-22 23:39

Where is the exact location? The previous "Garden Restaurant"?
chowB 發表於 2010-3-22 21:08

ex-E2 Pasta House

作者: ACC-HE 時間: 2010-3-23 00:00

oh.. E2 finally dead.. sigh....

作者: chowB 時間: 2010-3-23 00:32

ex-E2 Pasta House
爬地熊發表於 2010-3-22 23:39

OIC. Thanks! And it's running by the previous owner?

作者: somewhereintime 時間: 2010-3-23 11:20

A little OT,  I yet have to try any decent (not expensive) fish broth in
Vancouver for 30 years. To make good fish broth, first thing is to
locate some fresh fish bone(never salmon).  Where can we find fresh
fish bone in Vancouver year round?
Japanese use dried  bonito flakes, Korean use dried anchovies, but where is
the clean  fresh  fish flavour comes from? other than Dashi-no-moto?
That is what I observe in ramen  kitchens:  Pork bone broth, flavoured with
bonito flakes

作者: peter236 時間: 2010-3-23 11:30

本帖最後由 peter236 於 2010-3-23 11:32 編輯

A little OT, I yet have to try any decent (not expensive) fish broth in
Vancouver for 30 years. To ...
somewhereintime 發表於 2010-3-23 11:20

I heard that, the Chinese use dried 大地魚, slightly roasted in our wonto soup.
Also, the Chinese would put some dried fish eggs or prawn eggs when making the soup.

作者: somewhereintime 時間: 2010-3-23 12:04

That would be the flavour enhancers,  natural forms of glutamates,
too much of those you will have sore throat.
I wish I can go out and have some home style fish broth, or fish congee.
Panfry some tiny  fresh fishes until golden, add  boiling water a little at
a time until the broth turn milky, add some sugar cane, water chestnuts,
and black beans, cook for an hour, add tofu and some fresh fish meat,
pour over some fresh rice noodles (Bahn Hoi), then you know how good
home cooking could be. I would pass abalone for that soup.
Once I know an old guy who used to go line fishing every morning, those
no name fishes  were tiny but  absolutely  flavourful.

作者: fibbi 時間: 2010-3-23 13:21

回復 10# somewhereintime

A bit OT but there is a store on Hudson St and 73rd (around that) that sells fish bones. (I believe both Hallibut and salmon) all the times.

作者: somewhereintime 時間: 2010-3-23 14:32

回復 11# fibbi

Halibut bones is alright, salmon bones are too greasy and fishy, only
Japanese would use that for soup.
I make fish broth when I have time, but the restaurants selling
rice noodles in fish broth out there, no luck.

作者: shoparound 時間: 2010-3-24 07:11

What are their opening hours?

作者: KittyLeung74 時間: 2010-3-24 09:17

Seaborn
1310 W73rd Ave, Van (73rd Ave & Hudson St) 604-261-2230
9:00am-6:00pm 7days a week except public holidays

FYI!

作者: chowB 時間: 2010-3-24 13:35

A little OT, I yet have to try any decent (not expensive) fish broth in
Vancouver for 30 years. To ...
somewhereintime 發表於 2010-3-23 11:20

Sorry to OT too, but I think Korean style beef bone soup is more difficult to make. Any advice please??

作者: somewhereintime 時間: 2010-3-24 13:53

回復 15# chowB

Korean beef bone soup or Vietnamese Pho is neither expensive
or difficult to make, the drawback is that it is time consuming.
It takes 6 hours to extract full flavour from beef bones and
you need to cool it overnight that the fat solidify for easy removal.
I use a 12 Qt pressure cooker so it is easier for me.
1. Rinse bones, roast 1.5 hours in 400F oven, pour off fat
2. Place bones in pot, cover bones with cold water plus 3 inches
add ginger, garlic, kelp bring to boil, turn down heat and simmer 5 hours
skim off fat
3. Add diakon, carrot, onion and cook 30 minutes
4. Add tofu, siu choy and mushrooms, cook 10 minutes, season with sea salt

作者: chowB 時間: 2010-3-24 14:14

回復 chowB

Korean beef bone soup or Vietnamese Pho is neither expensive
or difficult to make, th ...
somewhereintime 發表於 2010-3-24 13:53

Thanks for your detail instruction.

However, to add carrot and tofu and stuff, is it a usual Korean or Vietnamese style?

作者: peter236 時間: 2010-3-24 21:00

Thanks for your detail instruction. However, to add carrot and tofu and stuff, is it a usual Kor ...
chowB 發表於 2010-3-24 14:14

It is the Chinese style.

作者: mukmuk2 時間: 2010-3-24 21:26

提示: 作者被禁止或刪除內容自動屏蔽

作者: 嘉嘉 時間: 2010-3-29 20:57

What are their opening hours?
shoparound 發表於 2010-3-24 07:11

until 10pm

作者: 嘉嘉 時間: 2010-3-29 21:01

I tried it today with my bf
like someone mentioned, it's very similar to 牛仔 downstair (menu-wise and price-wise)
A little bit more choice on the soup base
We ordered a 杏汁西洋菜魚湯米線w/墨魚丸+牛腩片 (like 牛仔, also had the mushroom and napa in the noodles. I don't know if they are trying to copy 牛仔 or not.........LOL)
not extremely special
but will definitely go back sometime later

作者: 爬地熊 時間: 2010-3-29 21:42

回復 20# 嘉嘉

I saw the sign outside is 10am to midnight 7 days a week!

作者: 嘉嘉 時間: 2010-3-29 21:43

Maybe I was reading the sign inside =_=;;;
the outside-side should be more trustable I guess
10pm is indeed kinda early for the alexandra road area......

作者: tottori888 時間: 2010-3-30 15:29

I looked up on Vancouver Health website,

鹿園魚湯米線 = 牛仔 = same owner

作者: 嘉嘉 時間: 2010-3-30 19:34

I looked up on Vancouver Health website,

鹿園魚湯米線 = 牛仔 = same owner
tottori888 發表於 2010-3-30 15:29

ohhh
interesting, and no wonder why the noodles were so similar

but why would they want to open two restaurants so close to each other @_@?

作者: tottori888 時間: 2010-3-30 21:15

Food Establishment History

Deer Garden Signatures

2015, 8580 - Alexandra Road
Richmond BC V6X 4B3
Phone:    (604) 278-9229 Primary Owner:    0871955 B.C. Ltd.
Fax: Primary Operator:    Gordon Mui
Email:    [email protected] Facility Web Site:
Capacity:    85 Service Type:    Restaurant - Full Service

Cattle Cafe

1020, 1025, 8580 - Alexandra Road
Richmond BC V6X 1C4
Phone:    (604) 216-0780 Primary Owner:    0834758 B.C. Ltd.
Fax:    (604) 216-0783 Primary Operator:    Gordon Mui
Email: Facility Web Site:
Capacity:    44 Service Type:    Restaurant - Full Service

作者: jaden 時間: 2010-4-6 19:30

Oh my goodness, no wonder. 但系搞笑ge系，點解要簡同一個location？
呢度都有review, http://www.ipanda.ca/2010/04/deer-garden-signatures
都話D野非常相似。

作者: 嘉嘉 時間: 2010-4-10 09:32

Oh my goodness, no wonder. 但系搞笑ge系，點解要簡同一個location？
呢度都有review,
都話D野非常相似。 ...
jaden 發表於 2010-4-6 19:30

我終於知道點解........
話說琴晚想去牛仔食o野，點知要等位
我第一時間就諗到行上樓上去鹿園，因為反正都係同一間，而且又咁鬼近.......

so...........there we go =w=;;

作者: ACC-HE 時間: 2010-4-10 17:53

本帖最後由 ACC-HE 於 2010-4-10 18:10 編輯

YIU~ no good. Let me write a more detailed reply later...

作者: posouth 時間: 2010-4-11 12:43

how much more expensive?

作者: Lamukeno 時間: 2010-4-15 13:38

i think both of them are fine...not much difference between the two....

作者: ACC-HE 時間: 2010-4-15 13:57

the noodle turned mushy at the end, 'cause their bowl of noodle is way too big, and the noodle was not 'showered by cold river' enough.

Bad.

作者: pkphilip 時間: 2010-4-16 23:28

I had issues with Cattle downstair due to the dirty enviroment. Tried upstair, the waitresses are the same as downstair!! Menu and price are similar, but have more choice like hot pot.

I have to say that food tastes like they come from the same kitchen!!

Since it's the same, and I will not go there again!

Philip

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