一連幾個星期也光顧富聲，因為人少，食物水準不錯。今日點了幾個點心，
首先想介紹的是黃金土豆絲, 用咸旦黃包裹土豆絲，幾特別，而且咸咸甜甜的，十分惹味，不過略嫌不夠鬆脆。
今日的馬拉糕，就發得不夠，扁扁塌塌的，賣相不行，不過其實都很鬆軟。
至於百花釀魚肚，魚肚夠諗，蝦膠彈牙。乾炒牛河，細細碟，兩人份量剛剛好，不過色水略淡，油亦多，牛肉似乎是用梳打粉醃過的。炒年糕，亦是多油，味道一般，沒有驚喜。

Made a reservation for a table a week in advance.

Went on a Friday evening at 8pm, but still had to wait around half hour for a table. The reason was that I insisted on being seated on the 1st floor, when there were seats on the 3rd floor. It is a small place, maybe less than 30 tables on the 1st floor. The restaurant has a 3rd floor as well, but my friends warned me that the food quality on the 3rd floor is not comparable to the 1st floor. I admit that I have no wish to spend money to verify that piece of advice.

Ordered the following:

1. Charsiew and roasted meat platter -- 4.5 out of 5 stars. I like the roasted meat better. Skin was crispy, and not that much fats. The charsiew was juicy because it had more fats. What made the dish more tasty was that the meat was heated up, unlike the meat that you buy in the street markets.

2. Claypot vegetables (sang choi) with prawn paste -- 4 out of 5 stars. I ordered this dish because I looked around the floor and see that this is one of the more common dishes. The smell of prawn paste was very strong. The cooking is quite unique because all the kitchen had to do was to superheat the claypot for a while, and thereafter the uncooked vegetables and prawn paste is poured into the claypot to be cooked at your table.

3. Salted egg yolk prawns -- 4 out of 5 stars. Each prawn costs HKD 48. They were quite big. Can't really go wrong with this dish. I must say that if you go to Singapore, the variation of this dish is the Salted egg yolk crab, which I would give 5 out of 5 stars, a must try if you go to any seafood restaurant in Singapore.

4. Carrot and radish and corn soup -- 3.5 out of 5 stars. One bowl of soup per person. Soup was quite sweet and tasty. I tried the same soup at Tung Po at Java Municipality cooked food centre (North Point). The Tung Po one was much better, and had a lot lot more soup.

Total spending for 3 persons and 4 dishes, around HKD 700.

星期日,兩口子想飲茶, 起程去到中環大會堂美心皇宮, 飛排到85, 而叫到56. 決定轉場.
想了一下, 打了電話去富聲, 立馬訂台, 半個鐘頭後到達, 好在還沒有太多人, 馬上入座, 被安排了在小房, 時間1150am
看了一下, 星期天 , 小點$26 , 中點$32 , 大點$38 , 茶$16每位, 芥醬$7每位, 價格同美心皇宮差不多.
餐前先送來, 七味豆腐乾, 偏甜, 多油吃了點就沒動了. 兩個人不能點太多點心. 就點了以下的東西.

陳醋雲耳青瓜$68
醒胃的餐前小食, 芥末的辣味配上陳醋的酸味, 酸酸辣辣的讓人吃了停不下來.

魚湯雲吞時菜$68--魚湯白白的鮮甜, 好吸引, 一點都不油, 菜嫩嫩的, 小餛飩真得很小以致吃不出什麼味道. 富聲叉燒$108-是這裡的名品, 今天的叉燒, 瘦的, 半肥瘦的各占一半, 各有各的好吃, 我喜歡吃瘦的, 就算沒有那麼鬆化, 我也覺得好吃, 另外半肥瘦明顯要軟熟一些, 叉燒甜度得宜, 賣$108還大把人叫, 有它的道理. 蠔皇叉燒包$26
每次喝茶, 我都一定會叫叉燒包, 這裡的叉燒包, 包軟叉燒香, 叉燒醬不會太甜, 每口都是享受, 老公不喜歡吃, 我一個人吃完全部3個. 上素蒸粉果 $26 清淡的點心, 餡有木耳, 紅蘿蔔, 葛類的餡料拌了在一齊, 爽爽的, 也很討人喜歡.
西洋菜魚燒賣$32 有點像魚肉版 的山竹牛肉, 沒有魚肉的腥味, 有西洋菜和芫西的香味. 不錯. 脆皮鮮蝦腸粉 $38
因為是炸的, 所以我沒有吃, 老公說好好吃. 餐後送了一碗楊滋金露和薑汁湯丸, 覺得不夠喉, 我們再叫了. 富聲馬拉糕$26
我點的餐後甜品, 很香紅糖的味道, 4件都覺得不夠.

桂花馬蹄凍糕$26
冰涼, 清甜, 不失為飯後的甜品之選.

賣單$511, 以這樣的級數來說, 價格不貴. 可以考慮encore.

以前嚟過，覺得啲嘢唔錯，於是帶老婆去試下。1:32pm 落單，追咗幾次都冇嘢嚟，嗰女侍應重話20分鐘唔係好耐啫！忍無可忍下，起身走心。最難頂喺周圍啲熟客就即坐即食。。。

年夜带爸妈过来这家明星酒楼饮茶. 提前订了位,被安排在小包房,环境不错,不算嘈杂.

点了都是推荐的点心:
酥皮叉烧餐包: 个头不大,但是酥皮酥松,叉烧很多,而且热辣辣非常好吃. 大良鲜奶脆卷: 这个非常特别,第一次吃到.里面是大良鲜奶,很香浓,外面是麸皮卷,很脆, 新鲜的组合北菇干蒸烧卖: 味道很正宗,里面酿的北菇很鲜美.虾交: 个头很迷你,但是皮薄而韧,虾肉比例恰到好处,爽口鲜美.蒸凤爪: 这个我从来不吃的，不过爸妈都说不错，很入味。 花胶鲜竹卷： 没吃出花胶，普通蟹粉锅贴： 这个比较失败，锅贴煎的不够透，而且完全没吃出蟹粉。 寿包： 很大一个，里面有很多莲蓉和一个大蛋黄。而且是流沙的，不错。 另外点了一个叉烧例盘（98元）， 号称香港酒楼里最好吃的，不错。奉送甜品，挑了杨汁甘露 （椰奶味很足，柚子很新鲜）， 姜汁汤圆（汤圆一般）。 价格小贵（小点26，中点32，大点38，茶位16，芥20）， 不过性价比还可以。

服务有待提高，上错了两次菜。

富聲的叉燒一直都是朋友推介項目，今日同兩位朋友去試下，是半肥和瘦的部份，前者肥的部份無問題，但瘦的部分就處理得韌，也是半肥瘦本身問題，而後者卻是處理得好，就算是瘦亦無渣，肉味豐盈，總括來說是值得推介。

My friend and I ordered a total of 3 dishes, 1)2 red wine baked oysters, 2) mango prawns and 3)pea pod leaves for dinner.

Red Wine Baked Oyster, but turned out to be fried oysters??!! Batter too thick, oysters not fresh at all.

Didn’t bother questioning since we didn’t mind fried oysters. But what pissed us off were the size and their answers. one was a normal size, the other was the size of a dried oyster??!! I asked one of the waitress with short hair and glasses, she just rudely said, “That’s normal because there are different sizes in one badge” then walked away. We just cannot accept that as an answer, any decent restaurant would select the right size for the right dishes, right?! We then asked another waiter, and he offered to bring the small one back into the kitchen and exchange it for one in a comparable size. As for the taste, it’s tasteless, and the batter was way too thick. Another average restaurant could have done a better job than this!

Mango Prawns The mango taste in the prawns dish tasted very artificial as if cough syrup was used.

Pea pod leavestasted normal but when the bill came, we discovered we were charged $160 for this veggie; more expensive than the prawns $108??!! When I asked the staff, we were told because pea pod leaves are expensive these days…

I have never had such a ridiculous dining experience!! We just felt we were being treated like fools! This is it, will never return!


p.s. serive was below average excpet for 1 waiter

星期日下午六點幾訂七點都有位，到達見唔係好滿，坐得舒服。叉燒必食，花膠杏汁白肺湯夠晒火喉！墨魚嘴好香口，但係等極都唔見薑葱生蠔煲同紅酒牛尾！廿几分鐘後終於上枱，生蠔新鮮有大隻，牛尾入口溶化味一流！食物一定有水準，人客唔算太多，但好難先搵到樓面幫吓手！

農曆新年除左有利是逗，因為唔洗返工，所以有好多好野食，其中一餐就係Auntie J 喺富聲請我地食既開年飯。

可能因為樓面矮啦，一出「車立」門第一個感覺係好嘈，幸好Auntie一早安排左間房。房內活動空間充足，又有電視睇，帶埋小朋友黎都絕對冇問題。全餐飯重有位好有禮貌o既姐姐仔負責為我地打點一切；雖則做到一腳踢，見佢毫無怨言喺度埋頭苦幹，真係冇野可以投訴。

Auntie真係好客氣，預訂左個好豐富o既新年套餐，食到XO攬住個肚：
　 龍鳳呈祥脆金豬：姐姐仔即場分餸，斬件，真係好忙。講返道餸，豬皮脆，不過唔夠鬆化；豬肉勝在唔咸，同埋肉質唔乾，因而唔嚡。同枱o既女士們大讚隻豬冇肥膏；佢地只在乎食得健康，而並不介意隻豬本身係肥定瘦，所以冇人探究係咪師傅預先把肥層片去。　黃金煎大花蝦：高膽固醇之作，好在咸蛋黃份量唔會太重，所以食完一隻都唔會覺得溜。黃金蝦靚靚o既外表雖然好cool，但係個蝦心好夠熱架，咬完第一口，Ｄ煙就擁哂出黎。黃金皮好夠鬆脆，隻蝦亦好爽口，必吃推介之選！　紅燒竹笙雞絲燴生翅：個湯底好夠火腿同雞味，芡汁唔會過火，愛食魚翅o既ＸＯ食得津津有味。　清蒸游水海石斑：蒸o既時間掌握得好好，魚肉非常鮮甜嫩滑，個豉油汁亦教得甜咸適中。　鵝掌：一人一大隻鵝掌，質感腍滑；伴碟o既冬菇都好香爽。　紅酒煮牛尾：Auntie極力推薦o既一味。牛尾煲得好夠腍，肉質軟又唔乾，而且好入味，真係冇介紹錯。　富聲雞：雞骨中o既鮮紅色代表廚房係用新鮮雞黎煮，真材實料；婦女們解釋話，如果係瘀紅色呢，就代表係冰鮮雞wor。怕骨o既ＸＯ只食雞什(內臟)同埋全隻雞最嚡嗰部份，即雞胸！嘩，連雞胸肉都咁嫩，所以結論係隻雞好得！帶甜味o既汁亦帶來少少驚喜，順理成章地再加多半分。　糯米飯：一Ｄ都唔油膩，係做得比較乾身o既糯米飯，唔健康之中o既健康。料同飯o既比例好好，兩者都唔會出現太硬o既情況，而且味道都好出色，單尾推介！　雙囍伊麵：可能因為糯米飯太精彩，所以好普通o既伊麵喺相比之下就遜色左少少。當日個午餐實在太豐富啦，個胃根本上冇位再食任何甜品！

假日睡到十時,早餐太晚,所以到一間晚一些才開店的酒家,因為會較易有位。
服務
侍應不會因私們是"生客"而有不同招待,OK
地方
坐位寛敞
食品
超正有
1).叉燒~肥中有瘦
2).金錢雞~比較不肥膩(啱我)
3).合桃雞粒批(好似係咁叫)~夠熱,香,鬆化
4).紅豆糉~足料,
5).鍋貼~面軟底脆,夠熱
6).酥皮叉燒包~酥,香,
普通
1).梅菜牛肉燒賣~梅菜味不足
2).薑汁鮮奶撻~一般
可改進
1).馬拉榚~太甜