180
52
10
4-min walk from Exit C2, Prince Edward MTR Station
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Introduction
The oysters congee with minced pork is a must-try item. The pan-fried oyster cake and braised goose are worth to try too.
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Additional Information
暫時停業
Opening Hours
Mon - Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Speaking of Chiu Chau food, Ling Fat is no doubt one of the oldest restaurants in Hong Kong. They only open at night and I seldom visit with my friends for late supper.Their food come in big portions. Pig red is in exceptionally huge with a very smooth texture and has absorbed all the flavors of the raddish and the douban bean paste. The chicken feet with peanuts is also one of my favorite, which is cooked properly with soft tendons. Loving the gelatinous collagen in this dish.Their oysters are also gigantic compared with other restaurants. The oyster cakes are thick and crispy with tons of oysters. Oyster congee has too much MSG but it is common in casual Chiu Chau restaurants at this price range.Last time when I passed by weeks ago, it was still closed due to covid. Hopefully they can reopen soon.
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陵發潮州白粥🍚🥢📍 太子新填地街625-627號地下┉┉┉┉┉┉┉┉┉┉┉┉┉┉┉┉Happy new year 🥳 新既一年又係新既開始，今日介紹既係有60年歷史既打冷界名店🔍 陵發潮州白粥。鋪頭最出名就係滷水鵝、炸蠔餅、蠔仔粥等⋯⋯⋯水準真係超高，時至今日都好多客人去幫襯👍🏻🌟滷水鵝 $140食落口係滑身既，肉質好嫩滑，而且滷水味道係滲入鵝肉，超好味🤤🌟煎蠔餅 $85呢個都好值得推介，表皮係外脆，而蠔夠大粒， 好有口感， 另外配既醬汁係完全配合。🌟滷水雙拼 $100點左生腸同埋墨魚，呢個好食既👍🏻但又未去到之前兩款必點😂😂🌟韭菜豬紅 $55第一次食豬紅可以咁入味😍，完全係比預期中正😋整體推介指數：❤️❤️❤️❤️❤️┉┉┉┉┉┉┉┉┉┉┉┉┉┉┉┉
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平安夜如果想避開食飯嘅人龍，其實揀中菜係一個唔錯嘅選擇，之前經過太子想再嚟呢一間潮州打冷嘅舖頭好耐，今日24號，絕對係一個適合嘅日子。呢度喺出邊同類型嘅餐廳乾淨企理同埋光猛！鹵水鵝 $140/ $180/ $200我哋叫咗$140呢一款，份量絕對夠兩個人食，好香，又唔算好肥，滷水汁少少甜又夠入味。食完口腔入邊仲留住鵝油嘅香味煎蠔餅 $85/105我哋都係叫咗細份。上枱熱辣辣咬落都算香脆，但係就唔算好重鴨旦嘅香味，蠔仔嘅份量都算多，算係滿足左自己一路以來都好想食蠔餅嘅慾望蠔仔🦪肉碎粥 $55/$100/$120/$140呢個最細碗嘅就係$55 ，可能係因為自己係潮州人嘅關係，自己都比較鍾意食呢一種潮州粥。蠔仔嘅份量多，方魚脆卜卜，又香口
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🤩 太子｜陵發潮州白粥 #丁丁香港探店地址：太子新填地街625-627號地下本地人介绍来吃的潮州菜选择不多但是味道超正！-「卤水鹅」一个月后点评印象最深的就是这个鹅肉了超好吃超香「韭菜豬紅」猪红也很好吃！是红汤的～「蚝仔饼」我很喜欢吃蚝仔烙这个属于还不错不是特别油「冻乌头鱼」凉的鱼我是第一次吃很鲜！「卤水豆腐」「炒韭菜花」「炒花甲」「卤水三拼」豆腐和炒韭菜花也都不错吃～
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陵發位置方便, 一連三舖 (中間舖為廚房), 顯眼易找。店舖光猛企理, 食物價格相宜。四周貼滿餐牌, 方便食客點單, 其實餐牌只有2頁, 貴精不貴多。鵝片 $180鵝片肉嫩味濃, 以煎過的豆腐墊底, 可避免鵝片長時間浸於醬汁中, 保留鵝肉味道。蠔仔肉碎粥 $120蠔仔肉碎粥一上桌, 芫荽味撲鼻, 不喜芫荽的也接受到。蠔仔脹卜卜, 粥底鮮甜, 如米飯比例高些會更好。煎蠔餅 $105煎蠔餅煎得脆口, 入口不會太油膩。蠔仔脹卜卜, 相對於蠔仔粥, 煎蠔餅予人的感覺不太實在。鹵水三拼: 鵝腸, 腩肉, 豬頭肉 $100鵝腸爽口, 腩肉偏瘦, 搭配油脂感和膠原重的豬頭肉, 十分合襯, 重要的是鹵水汁不會鹹, 齋食無問題。鹵水三拼: 鵝腸, 生腸, 墨魚 $100因為鵝腸太合胃口, 再次encore。生腸與平時街邊吃的橙色生腸不太一樣, 沒有染色且開了邊, 部份爽口部份偏腍, 口感不一, 感覺新鮮。而墨魚份量略少, 質感偏腍。炆春菜 $55首嚐炆春菜, 貌似芥菜, 但沒有芥菜的苦澀, 反而有種甜甜口感, 與肉同炆, 蠻不錯。青島啤酒 $25/支
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