書湘門第 (冠華大廈)

營業中

休息中

在HKU常常聽學生說起這家位於皇后大道西的「書湘門第」，聽說中午的木桶飯超值又抵食，是日剛好趁著午飯空擋前來看看。從HKU港鐵站B1出口屈地街出來，一直往坡上走，過了大概5分鐘就是皇后大道西，這家「書湘門第」店面不大，午飯時間擠滿師生，我和男友坐在吧檯靠門口的位置，座位狹小。我們點了小炒肉木桶飯和脆筍臘肉木桶飯兩個午飯套餐，由於是午飯時間，用餐人數眾多，連帶上菜的時間也拖長，我們等了至少15分鐘才上第一道小炒肉木桶飯，而我的那份臘肉木桶飯是等了20分鐘才上傳的，而且中間還催促了兩次，被店員狠狠地回應句「等一等吧！」我沒有期待5星級的服務質素，倒是對食物質素滿有期待的, 畢竟我是衝著食物而來的。我不知道是不是我不懂得欣賞湘菜，但兩份木桶飯是又油、又辣、又膩，特別是木桶底端的飯，更是油泡飯的樣子，小炒肉是用三層肥豬肉炒辣椒絲，可以吃的瘦肉部分是少之又少，而臘肉木桶飯其實也是用肥膩的醃肉去炒，又辣又嗆鼻子，趴了幾口就難以繼續，因為實在太辣了。奉勸各位不是和辣椒一起長大的朋友，來這家店吃飯記得要小辣，而且要有心理準備迎接一道道又油、又辣、又膩的菜式。

Been here twice for lunch. The pot rice with pork is super tasty (but a bit oily) and remember to take some chillies out first cos they’re gonna burn your tongue! Speaking of food, the lunch set is actually good value of money. My colleagues and I love this place and we will definitely come back!

I tried their lunch before, but found that it is the one of the best lunch spots in western district. I came around 12:40 or so and it was almost full that people not in groups were made to sit at tables with high chair (comfort is not the biggest issue here; it's the heat/hot air that comes from outside whenever a customer opens/closes door). I ordered the lunch set: pork with bamboo rice. Pork was quite dry and rice was def. oily from all the fat dripping from pork, but I think the main/highli

已經是第四次來。上菜很快，味道也不錯。我們點了兩個走辣的菜給小朋友。他們都很喜歡。我們自己點了剁椒魚頭和鐵板土豆片。鐵板土豆很好吃，比奧海城書湘門第的同款菜好吃很多。剁椒魚頭也不錯，就是好辣。

If you like spicy food, this restaurant will not disappoint. Unlike mala(numbing spiciness in Sichuan cuisine), Hunan style doesn't make your tastebuds numb; and they use more fresh peppers.When I arrived, they were serving Lunch sets. I ordered the first choice, Barrel of farm dried wild vegetable with rice. At first it seemed like too much rice, but as the veggies are salty and spicy, it's possible to finish whole rice Salty and spicy veggie that makes you eat more and more rice. It's got garl

放工去到店裡叫外賣，問落菜單，個短髮女收銀員話:"妳話比我知";我心想我不看菜單點樣點單，又問多一次可唔可以比個menu 我，個女堅持話妳講就得了我忍住火話唔該我要menu，個女先抬抬下巴話"係個邊，自己落！"雖然係街坊，我捻我之後都唔會再去食，同埋都唔會介紹朋友食！The service is poor, not deserve a try!!

服務員叫我移位，但又不幫手搬枱上食物，仿佛不用工作，反而指責我唔幫忙移位。服務劣等食物質素一般，午市價錢不貴，但沒有好的服務，根本不會再來。建議老闆培訓一下員工。

剁椒魚頭：魚肉幾滑，雖然表面好多辣椒，但唔算好辣，泡椒咸咸地幾開胃鐵板孜然牛肉：孜然味唔重，牛肉份量都幾多，辣椒有乾同埋新鮮，辣得來唔會蓋過肉嘅味道，唔錯！朋友話呢度d 食材係湖南運過來，同埋有普洱茶提供坐樓上，裝修有復古味道

住西環附近，以前也經常來此用餐。近幾次愈發感覺質素在下降，終於到今次忍無可忍，將我於Openrice的第一個差評給予此要了手撕包菜，小炒肉以及乾鍋鯇魚。價格已經比上次又提價10蚊。手撕包菜，完全是糊弄製作，碟裏都是整片包菜，應該是幫廚為了省時間只將菜擺下之後直接上炒，無從入口，味道過酸，並且很硬，我所吃過的包菜裡面最不用心以及味道差小炒肉，肉的質素不敢恭維，大小不一，肥瘦不一，不禁令人懷疑這些肉的出處，口感也較差幹鍋鯇魚，中規中矩，大概半個鐘之後才上。價格貴過之前30蚊。總體來講，環境也並無特別之處，價格提高很多，菜品質素下降，服務態度也是麻麻。短期之內應該不會再光顧。而且相信如果有另外一家此類湘菜食肆於HKU附近競爭，應該會讓其早日覺醒，也讓大家對一個選擇會更好

冬至夜,誤打誤撞去了書湘門第.後來據悉店主是大學教授,怪不得舗名改得挺雅緻和到題..其時日本朋友看到門口貼上"米芝蓮推薦食府",已雀躍萬分..他不曉得輪軚人的品味,未必對正香港人口味..店子小小擠滿說普通話的食客,和幾個外國人,大家呼嚕呼嚕對著大圓碟斯文舉筷,細看下是大塊魚頭,這𥚃的鎮店之寶.我們對魚頭興趣缺缺,朋友知道有,眼睛閃着金光,笑不合嘴!原來只有本地人反共恐毛,毛澤東的生平故事對很多日本人來説是耳熟能詳,可是一代偉人.只得兩人,於是點了,,和.我想由我們坐下至成功點菜已花了三十分鐘,店員真是忙過不停又有點亂作一團..不過相信他們已很努力減低亂像,而且待客十分友善,至少沒有廣東食堂的悪形惡相和粗聲粗氣 .湘菜是中國八大菜系之一,傳統以辣味豐富和刀工精細見稱.不過這間店子的菜肴更貼近家常小菜,除了較多功夫,其他都平常得很,可能我們沒有點到精選.,由於皮蛋質量不夠,不是冰花;厚實的質地,有形無味,只靠辣椒也起不了"入味"作用.,只是椒蒜炒翠玉瓜罷了.,用油很多,肥膩得很,有菜遠幾小截,米粉很碎,只吃了小碗..品嚐不到湖南"魚米之鄉"特色.最後想說說,這道菜是根據毛氏口味而創作;用帶

First time at this restaurant with my boyfriend. We didn't have to wait to be seated but waited over 1 hour for our meal! To be fair the food wasn't too bad. The service was unfair though! Let me explain... We waited about 15 minutes for the pork bone and seaweed soup to be served. The soup was sweet, but not enough seaweed in the soup. Then we waited over 45 minutes for the stir-fried chilli clams. In that time we asked twice for the waitresses to chase up the orders. The second time we asked,

I haven't been to many Hunan places, but a number of people have told me that Cafe Hunan was really good. Since I'm not that far away, I decided to give it a go.The first thing that arrived was the shredded potato. I got this because the SCMP review said their potato starter was the spiciest thing they got. This wasn't spicy. I think I may have ordered incorrectly, because the SCMP said their potatoes were served cold and mine came hot. Anyway, it's a nice dish, but there is really nothing speci

I used to travel a lot to mainland China and I love Hunan cruisine which is very popular in major cities in the mainland. However there are very few Hunan restaurants in Hong Kong and most of them are disappointing - not authentical. I am really happy to find this Hunan restaurant, although the location is not very convenient.The restaurant has nice Chinese decoration, and is very packed. I went with a chilly lover friend to celebrate her birthday. we ordered the red and green chilly fish head,

此店是以吃湖南家庭菜為主。湖南菜的精髄是香辣，大家可以桃小辣，但一定不可以走辣，因為辣椒的味道正是湘菜特色的來源。「鴛鴦魚頭王」:真的是每枱都會叫的小菜，兩種辣椒都會先用油炸，放上魚頭蒸12-15分鐘。其實出面很多鋪頭的「刴椒魚頭」，只會將辣椒切好同魚頭一齊蒸，不會將辣椒油炸，所以缺少了湖南菜精髓 – 香。吃完魚頭，還可以點個米粉去沾汁吃呢。為了吃這個「鴛鴦魚頭王」，我亦奉獻了我的第一次﹣就是吃魚眼！其實魚眼是魚味最濃郁的部分，查實熱食吃下去是不腥的，魚眼的啫喱部分很滑， 吃後會有一粒白色的眼珠要吐出來的。魚眼含有豐富的骨膠原，女士們多吃有益，多吃藥箱可以變成首飾箱！「爆炒肉」用了大量青椒絲去炒豬肉條，辣度不算太強，就算吃到辣椒的籽也不會覺得太辣，反而感覺很有鑊氣及焦香。「燒羊腿骨」下了很多辣椒及孜然粉作為調味，用手拿來吃，下酒最好。「土豆餅」這個我們都覺得好好吃，而且完全不似吃薯仔，反而似吃麻糬！它用了新鮮薯仔，加入糖、吉士粉、糯米粉等蒸20分鐘，吃時沾些煉奶，作為甜品很不錯。

剛剛登上2014輪胎人推薦：花椰菜 - 少辣，好味，但好細一碟，菜唔靚so好似唔多新鮮。（其實呢個菜，大陸既湘菜館炒得非常好食）鴛鴦蒸魚頭 - 食開湘菜就知道呢道係湘菜既signature dish，呢度做得唔錯，辣得好味，紅色那邊的味道比較好。唐芹炒豬肚 - 味道唔錯，有鍋氣，但始終豬肚都系用煲湯的方式煮熟左先切條炒的，如果系肚尖就無敵了。個凍既唔知咩粉，酸酸辣辣，都ok，不過份量好少，40一碗，只夠1個人食。我同朋友去到的時候，覺得大部分客人都系講普通話，學生居多吧，但都系唔識禮貌。明明我同朋友先到，希望等人執好張台先坐低，點知後面2個人（貌似students from mainland) 行入去就自己坐低，但waitress完全由得距，唔知系忙定點。後來我地食野過程中，好多台都要催菜，可見廚房已經亂左order。