294
88
68
1-min walk from Exit P3, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Introduction
A classic Hong Kong restaurant, Spring Deer has become famous with both tourists and locals for its delicious Peking Duck and other family style dishes.
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Awards and Titles
Best Beijing, Sichuan, Shanghai Restaurant (2009,2014)
Good For
Group Dining
Opening Hours
Mon - Sun
12:00 - 15:00
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
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慕名而來鹿鳴春，一定要食招牌烤鴨，鴨身不太大，仍切出兩碟皮脆肉鬆軟的鴨肉。今晚試左隻燒元蹄有些失望，做得太乾身而且價錢略貴，好在還有傳統甜點拔絲香蕉和高力豆沙，為一頓晚飯劃上完美結局。
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提起食京菜，就會想起去尖沙咀 鹿鳴春，這間老牌餐廳，生意不靠門面裝修，座位比較窄，燈光暗，餐具也畧為古舊, 但客人眾多一定要預早訂位.我們兩星期前已訂位, 今晚一行七人，點了個套餐，有頭盆，北京片皮鴨， 雞燉翅, 甜品，八款. 另加點了一個松鼠魚. 頭盆, 蜇皮併素鵝醬蹄醬蹄好肉好味, 海蜇絲爽口又大條， 素鵝調味及內餡做得出色. 前菜組合有水準.賽螃蟹入口好滑, 份量足, 內藏不少蟹肉, 加點黑醋更滋味.雞燉翅，材料非常十足，翅大大條, 雞湯濃厚，每人兩碗. 我最喜歡北京片皮鴨，師父先送上烤鴨原隻, 再為我們切片上碟.片皮鴨, 烤得皮脆肉香，切片厚薄好平均，餅皮圓滑, 越食越愛.上菜快, 干炸大蝦蝦肉彈牙, 爽口, 干炸更惹味.冬菇扒時蔬, 一般, 冇驚喜.松鼠魚, 如果加點松子 改為 松子魚更好.花素蒸餃, 用蒸籠上載, 熱騰騰, 皮薄餡靚.甜品 高力豆沙炸蛋白，好綿滑鬆化, 餡料是紅豆，不會太甜. 食物保持水準, 近期環球疫症, 座上少了遊客, 往日客人實在太多了.
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我想這一輩長大的，大概都沒有聽過山東燒雞。就是我這個老餅，也要從記憶很深處挖出來，就是舊「樂宮樓」在美麗華酒店舊翼的那個年代。記憶所及，那時的山東燒雞是用點心車推出樓面買的美點。時至今日，能夠吃到山東燒雞的，恐怕也只有「鹿鳴春」了。並且我留意到，它仍然保持只買中午，晚膳不做的菜色。未曾吃過的，或許值得提提它雖然是燒雞，卻是浸透在鹵水般的美味湯汁裏，十分滋味！這次我們也叫了叉子燒餅、榨菜肉末，和每人十隻水餃打底。其實也不是很多，伙計卻已投下了一點驚訝的眼神了⋯
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Spring Deer is a local and foreigner favourite Peking restaurant in Tsim Sha Tsui. We were there for the peking duck. The duck was made well, crispy outside and moist inside. As a Chinese, I cannot really tell quality of Peking duck apart. They all seem quite standard for me. Crispy seaweed was something novel to me, a bit sweet and definitely tasty. The sweet and sour anything tastes like sweet and sour anything. Ice chilled fried banana was really cool too so you don't burn your tongue. Funny how it won't lose its crispyness after dipping into the ice cold water. Science! My highlight was explaining Better-Than-Crab to my foreign friends. A dish that’s made with egg white that tastes so rich, soft and moist, someone once compared it with the goodness gracious crab meat. My foreign friend gently disagrees. “Crab is still better” I guess when people are poor, imagination is the best seasoning?
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於香港要吃北京烤鴨，一定要來鹿鳴春。年尾準備收爐，今日公司放半晝，相約同事們一齊於尖沙咀食收爐飯。中午可以食到鹿嗚春的午市填鴨餐，價錢相宜，抵！海蜇絲又粗又大條，作為前菜十分醒胃，素鵝也是這裏出名的一款前菜，大家爭住食。北京烤鴨~師父親自操刀，於客人面前逐片切上碟，過程十分觸目，尤其是外國食客，感覺新奇。片皮鴨~ 件件大塊，皮香肉厚，肉質豐富，超級推介。粉皮白肉~ 作為前菜，也是不二之選。清炒河蝦仁~ 炒得爽口唔肥膩。賽螃蟹~ 正常發揮，份量夠大，送飯也不錯，提提大家，記得落醋更可口。蒜蓉炒青菜~ 炒得香口，蒜蓉份量夠。另外，加了個烤羊肉，也是非常美味呢。北京炒拉麵~ 大家食到飽飽，每人都吃了一碗，美味啊！高力豆沙~ 朋友嚷著一定要食，炸蛋白， 餡料是紅豆，師傅功力一定非常到家，炸好即撈起，大家讚不絕口。拔絲香蕉~ 即場把炸好的香蕉放入冰水，撈上來件件脆卜卜，外冷內熱，香甜香蕉美味無比，這個才是我的最愛。
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