Zhejiang Heen

Chef Ecy’s Dining Experience:🥰 Food | Ambience | Service | Easy Access | Price | Easy Parking | Restroom Cleanliness | Wheelchair Friendly | Corkage Fee🙂 😠 Pet Friendly | Cake Cutting FeeThis Zhejiang restaurant is a highly renowned Michelin-starred establishment, having held one star continuously from 2015 to the present (2025). It is celebrated for its authentic cuisine, featuring traditional dishes such as smoked fish, steamed fermented tofu, and their signature tea-smoked duck.I understand their chef previously worked at the famed Snow Garden (雪園) restaurant, which explains the exceptional quality. The entrance is at street level, with the dining area located on the second and third floors, accessible by lift, making it wheelchair-friendly. Private rooms on the third floor offer a cozy environment but require a minimum charge of $4,000.While the restaurant originally required membership bookings, it now welcomes non-members. Please note that a service charge and corkage fee now apply for non-members (members enjoy free corkage and no service charge). Cake cutting fee applies for all customers at $100 per cake. Valet parking is available for $100, or you can try your luck with the metered street parking nearby. The restrooms are notably clean and well-maintained.The menu is extensive, with some specialty dishes like the Eight-Treasure Duck (八寶鴨) and crab dishes requiring advance order. Every dish we tried was excellent - perfectly balanced, not overly salty, and never greasy. The presentation is elegant and clean. A particular highlight was the provided black vinegar, which complemented the flavours beautifully.Given the exceptional quality, the price-performance ratio is outstanding. For a Michelin-starred meal of this calibre, it is excellent value. The service is professional and the waitstaff are very polite. We will undoubtedly be returning.…Read More

這是浙江同鄉會旗下的傳統正宗上海菜及浙江菜餐廳🥡，連續🔟年蟬聯米芝蓮一星🌟餐廳，食物水平超班💯，服務不錯，價格合理。傳統酒樓風格🏮，裝飾懷舊雅致，坐位舒適，以下是我們一行八人，到訪的當晚點的菜式📕，其中兩個菜品要提前一天預訂🕰️。❇️涼菜▪️涼拌腰花🐽(預訂)豬腰入口爽甜嫩滑，完全沒有腥味，帶着清淡的酒🍶，忍不住吃了很多件👍🏻。▪️長江燻魚🎣💯熱乎乎的熏魚，外皮酥脆，內里柔嫩細膩，糖醋醬汁調味平衡而不過猛🥫，魚肉厚實，但超出預期地入味，非常驚艷🤤，不可不吃💯。▪️女兒紅醉乳鴿🦆醉味濃而溫厚、帶著酒香的肉質柔軟緊緻🍶，令人吃得津津有味😋。▪️煙燻蛋🥚咖啡色的蛋白透著實實在在的煙薰味，蛋黃濃郁有口感🍳，正👍🏻▪️香干馬蘭頭🌱💯馬蘭頭是老上海人春季最喜歡的一種野菜。這道涼菜是季節性的菜品，切得碎碎的馬蘭頭與豆腐乾伴在一起🫛，看似簡單卻極考廚藝。很久沒外吃到如此正宗的版本💯，清香鮮美，舌尖上春天的感覺😇❇️主菜紅燒八寶雞🐓 （預訂）這道菜講究手工製作，選用當日新鮮雞隻🐔，內餡軟糯飽滿🍘，融合多種食材的香氣，外層雞肉鮮嫩多汁，濃郁醬香完美滲透😋。▪️松子桂魚🐡口味鮮甜，口感脆嫩，澆上的糖醋汁略嫌有些酸🥫，但勝在熱辣辣上枱☀️，口感不錯。▪️香炸臭豆腐🧈臭味撲鼻卻脆爽，甜醬豆板醬調和🌶️，妙不可言😋。▪️目魚紅燒肉🐖目魚即墨魚🦑，此菜將一瘦一肥的墨魚和五花腩🥓肉互相配合，經烹調後帶出獨特的效果。入口燒汁富層次🧆、香濃而恰好，不失為一道好菜。❇️主食▪️浙江薺菜炒年糕▪️鮮肉窩貼▪️灌湯小籠包▪️生煎包年糕香燸，點心皮薄餡靚🥟❇️甜品▪️高力豆沙🫘外層脹卜卜，鬆軟輕盈，用紅糖取代白糖粉，增添獨特醇香。內裡紅豆蓉細膩香甜😋，即使飽腹也忍不住再來一口。 ▪️桂花酒釀丸子🍡彈糯的手工小丸子，每一顆浸滿了桂花🪷濃而不烈的香甜，正👍🏻**整體而言：食物水平無懈可擊💯，幾道菜更是令人驚豔💃🏻，翌日回想仍覺意猶未盡😋，計劃下次再訪。…Read More

今日同朋友慶祝新年, 午間聚餐選了灣仔 浙江軒, 私房菜形式酒家.    方便大家興高采烈, 高談闊論, 我們訂了一間房, 裝修好典雅.服務不錯, 安排座後送上餐前小食及醬油. 茶錢每位 $20- ,   簡單小食 $80.先來開胃涼菜, 醬蘿蔔:  調味平和, 不油不辣. 鎮江肴肉:   口感好,  味美 唔會鹹.醉豬手: 肉質不錯.四喜烤夫: 一般口味.鹽水鴨:   普通. 蔥油紅蜇頭:   蔥油香氣特別, 紅蜇頭爽口.寧波脆鱔:  香 脆但帶點硬.油爆蝦:   蝦肉彈牙連殼食, 但較為油膩.香炸臭豆腐:  這個本是街頭小食, 現造法頗為細緻,  外酥內軟, 口感帶獨特臭味. 清炒河蝦仁:  家常菜, 蝦仁肉質細滑, $600- 價錢甚高. 目魚紅燒肉:   $700-   調味好, 紅燒肉 收費略高. 龍鬚鮭魚: $900-   手工菜,  鮭魚基本價錢不貴, 龍鬚鮭魚經入工拆魚, 令價錢高起來.   鮭魚欠魚味.冬筍塌菜 $580-,  這個菜 價錢令大家吃驚. 下次吾會叫. 上海粗炒, 及格. 上海炒年糕:  年糕煙韌富彈性, 唔會炒到黐埋, 個芡汁稀杰適中.銀絲卷:  可以. 桂花酒釀丸子:   丸子口感煙韌, 唔會好粉, 好重酒味高力豆沙:   夠鬆又夠熱, 豆沙餡不太甜,  食得滋味. 擂沙湯丸:  上海甜品, 軟棉棉有流沙效果.豆沙鍋餅, 豆沙餡料正, 外皮香脆但略乾硬. 生果: 西瓜+哈蜜瓜, 水果新鮮, 賣相,  擺碟,  也 ok.整体計, 酒家地點吾方便, 由灣仔或銅鑼灣地鐵行去至少要 8分鐘.  今個午餐只係普通菜式,  收費不合比例. …Read More

When this restaurant first started many years ago, it is exclusive for members. Riding on friends I was able to visit a few times to experience its authentic and delicious Zhejiang cuisine. Nowadays it is open to public, but you will probably need to be a member in order to book a private room. With the hairy crab in season, today we come to Wanchai Lockhart Road to see whether they keep up to the high standards after all these years.The décor and setting have not changed much, neat and tidy, offering traditional and familiar ambience of circular tables with white tablecloth, and the use of celebratory colours like red and gold in the design. On a wall there is a backdrop which indicates this year is the Thirteen Anniversary of the restaurant. Time really flies as it did not feel so long ago when I first came here.We start with some appetizers, including Smoked Egg 煙燻蛋 ($26 each). The egg has a runny yolk, with the smoky flavours infused well into the egg white, very delicious and not overly salty. Very good.The second appetizer is Jelly Fish with Spring Onion 蔥油海蜇頭 ($190). The jellyfish has a crunchy texture, having cleaned and soaked thoroughly so there is no weird taste, but full of the nice flavours of the marinade. The drizzle of the spring onion oil further adds to the fragrance, with the cucumber pieces underneath helps to freshen and balance the palate. Very good also.Next comes Fried River Shrimps 清炒河蝦仁 ($300). The river shrimps are quite big in size, cooked perfectly to maintain its sweet taste while keeping the meat tender and smooth. Adding a bit of vinegar helps to bring forward the umami of the shrimps. Pure joy and wonder. Highly recommend.Obviously, we cannot miss the seasonal hairy crab dishes and decide to pick Crab Meat with Tofu 蟹粉豆腐 ($650). The orange paste of mixed crab meat and roes are simply unstoppable, with great flavours. The tofu is soft and delicate, but its milder taste actually helps to highlight the crab meat even further. We share a bowl of rice and in no time, I finish everything. Must try.A dish that we did not eat often in last few years is Sauteed Eels with Chives 韭黃鱔糊 ($250). The eel, chives, and beansprouts are all cut to almost equal length, with the thick sauce delicious in taste. I like how the dish does not feel excessively oily, again testimony to the skills of the chef in handling the cooking temperature and time to perfection. Very good.We also have Xiao Long Bao 灌湯小籠包 ($64) for dim sum, with each of the dumpling filled with delicious soup, and the thin dough also scoring high marks. The minced pork is not too fatty and seasoned well. Very good.For dessert we have Assorted Dumplings with Wine and Sweet Osmanthus 桂花酒釀雙丸 ($50), which includes both the small dumplings without fillings and the larger ones with black sesame. The soup is fragrant, and slightly sweetened making it elegant and healthy. The dumplings have chewy dough with a nice bite. Another good one.Overall, the restaurant stays true to my fond memories, continue to keep up to its high-quality standards. Service is nice with the friendly staff who do not try to oversell. The bill on the night is $1,666 without any service charge. Very reasonable. If you want to enjoy good Zhejiang cuisine this is where I would highly recommend.…Read More

煙燻子母雞，我覺得啲煙燻蛋更加出色！雞有些少煙燻味，肉質都幾滑的。寧波脆鱔 再來脆鱔和茄子兩款餐前小吃。大家也特別偏愛鹹甜適中、酥脆香鬆的脆鱔。醉雞，優勝之處在於醉味濃而溫厚、帶著酒香的肉質柔軟緊緻，令人吃得津津有味！砂鍋奄篤鮮 - 邊吃邊讚奄篤鮮的美味，對我而言，乳白帶鮮香，但味道剛剛好清清地，鹹肉鮮味突出。接著的烤夫，是正宗用手撕的，配合筍、毛豆、雲耳等材料，是開胃前菜長江薰魚通常系上海鋪食到都系黑媽媽，死實實，哩間做到皮脆肉嫩，有煙燻味，難得糟溜魚片，魚片好厚，但好有魚味同好滑高力豆沙，豆沙做的好好，好融，吾會太甜。皮都幾薄，可惜有一個又系穿左。但比較特別佢好似吾同其他地方，吾系炸到金黃色，而好像是焗出來白色。…Read More