影片
港鐵銅鑼灣站 C 出口
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電話號碼
37053892
94266880 (whatsapp)
開飯介紹
主打粵式中菜，環境舒適，光線充足，必試巨型鮑汁扣原件花膠扒。
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營業時間
今日營業
12:00 - 15:00
17:30 - 22:30
星期一至日
12:00 - 15:00
17:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
食家推介
招牌菜
這家中餐廳的表現相當不錯，食物美味且價格公道。雞煲翅湯底濃郁，味道非常正宗，令人一試難忘。咕嚕肉外皮酥脆，內裡鮮嫩多汁，口感絕佳。百花雞別具特色，雞肉嫩滑，餡料豐富，風味獨特。花膠面也是一大亮點，麵條爽口彈牙，湯汁滲入其中，每一口都充滿了香味。炸魚皮則更是出色，脆脆的口感配上適中的鹹味，讓人一吃就停不下來。總體來說，這家餐廳不僅在食物質量上表現出色，價格也十分合理，是一次非常值得推薦的用餐體驗。無論是家庭聚餐還是朋友聚會，這裡都是一個不錯的選擇。
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Dinner organised by Lotus in the partitioned semi-private room. Apparently Chef used to work at TST Hyatt Regency.Here’s what we had. 糖醋脆魚皮- a bit spicy for me; the piece that I tried was not crispy at all, but they all loved theirs.話梅番茄川味花蛤 - I didn’t try any but they all said the clams were big and juicy.菠蘿咕嚕肉- very crunchy with juicy meat; sauce was made with 山楂, with interestingly thick 拔絲-like consistency. Loved the grilled pineapple cubes on the side. Must try.魚湯黃金脆米東星: server made a show of pouring the fish broth onto the fish. The 脆米 made sizzling noises. Server noted that 4 types of fish were used to make the broth, including their bones, including 石狗公, 銀魚 etc. Fish and the broth were both very fresh; turnip was sweet; but not the 脆米 unfortunately tho- which gave out a bitter taste. (Preferred the one at Wilmer Lobby.) Lovely fish head.茶香煙燻乳鴿雞油花雕蛋白聖子皇陳村粉. The Spring onions were good and went very well with everything.鮑汁花膠撈麵- one of chef’s signatures and rightly so. The pieces of 花膠 were substantial, tender and chewy. 蝦醬啫啫生菜- Smelt very flavorful in the clay pot. Too spicy for me.開心果露- first time trying but absolutely loved it! Others said it was a bit on the sweet side but just right for me.In summary: explosion of flavors and textures. Excellent service. Recommended.
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冬至去咗呢間餐廳食飯職員非常有禮貌，亦都好客氣俾咗間大房我哋叫咗幾樣招牌菜包括酥脆魚皮，拔絲菠蘿咕嚕肉，脆皮牛腩，金磚豆腐，滑蛋蝦仁等等先講酥脆魚皮同其他餐廳好唔同一大片魚皮咁樣上枱非常特別，而且很澎湃打卡一流影完相後店員會幫你分成小份預備好香脆，而且上面有蛋黃食落好惹味，但又唔會太鹹必點之一.拔絲咕嚕肉真心有拔絲係好難做到嘅而且啲菠蘿係好鮮甜咕嚕肉外脆內軟甜酸適中，一樣好好味.脆皮牛腩都係力推之一我覺得好特別，冇食過炸過嘅牛腩.千祈唔好睇小滑蛋蝦仁雖然係好普通嘅菜式但佢嘅滑蛋同出面嘅一啲都唔同超級超級順滑，口感好特別.總括嚟講，每道家常菜都幾出色一班人食可以食多幾款就開心好多最後仲送埋甜品係紫米露啊並唔係普通嘅紅豆沙真心不錯，不錯！
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首先嚟到，坐近魚缸位，話係海景位，當然冇海景，職員拎海鮮時，魚缸水會瀉出嚟，係瀉，唔係濺！傳嚟一陣渠味，想轉枱但話滿座，環境等如深水埗大牌檔，見到廚房地下污糟到同街市冇分別，接住係一連串胡椒龔鼻龔眼淚嘅鑊氣，敏感嘅人士請考慮，令人狂打乞嗤，個川味花甲，就係蒸完後每隻加一pet老干媽辣醬，真夠川，盛惠$358（未加一），鎮店之寶仲厲害，咕嚕肉啲汁唔掛肉唔均勻，笑出嚟，人參烏龍茶似係晏晝下午茶飲完返沖，茶介$20一位，雞油花雕蒸蟶子王陳村粉，蟶子王無鮮味，個菜名無包括嘅蛋白就最滿，盛惠$768，無花雕味，懷舊江南百花脆皮雞，其實係一塊街市現成蝦餅，$300，燒汁牛肋骨，將平時一舊嘅牛肋骨切到10片，然後個汁勁鹹， 又$288！龍躉蒸糯米飯淡而無味，盛惠$788，平均每人食咗$700，享受差過大牌檔。完。
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服務周到精緻中菜館雞油花雕蛋白蒸蟶子皇陳村粉蛋白好滑溜，淋上雞油好香蟶子皇大隻鮮甜陳村粉算滑，略嫌黏口江南百花脆皮雞將新鮮走地雞去骨及低溫風乾再釀入蝦膠，蝦膠彈牙雞皮超脆有肉香，沾有芝麻加倍香口後悔剩係叫咗半隻3個人分嫌唔夠喉😂荷香客家梅菜蒸芥蘭芥蘭嫩綠唔苦最正係梅菜，甜中帶鹹，無渣撈飯食一流😋姬松茸南非鮑魚燉烏雞火喉足夠濃郁，湯頭清唔油膩
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