40
8
0
Level3
69
0
印象中差不多每次到粵軒吃飯,都是為了它不定時和期間限定的黯然銷魂义燒飯而來;今次朋友提議來這裡試試新菜式,正好看看除了招牌义燒之外,其他菜式是否同樣有水準。前菜點了椒鹽百花吊片和樟茶乳鴿,蝦膠釀入了吊片去炸,蝦膠彈牙、吊片爽脆,帶微辣的炸物沾上甜酸醬,口感、味道層次分明,非常惹味;乳鴿皮薄骨軟,樟茶乳鴿比傳統樟茶鴨的茶熏香更濃烈,連骨也帶香,滿意。主菜有麵醬生啫勝瓜煲和薑蔥魚雲煲;兩道菜都以瓦煲奉上,自然是香氣四溢,令人食指大動。用麵醬而不用蝦乾蝦醬,以勝瓜代唐生菜,瓜甜爽口,和麵醬很匹配,效果好!在我而言,以薑蔥入饌的菜式,薑和蔥才是主角,煎香的魚雲讓薑蔥帶點魚鮮味,可口。炒飯是欖菜火腩蛋炒飯,飯炒得有鑊氣,而且不油膩,美中不足的是火腩皮不夠脆,否則肯定錦上添花;甜點除時令水果外,還有番薯糖水,甜湯的薑味不嗆口,味亦不太甜,不俗!總括來說,食物和服務都有水準,值得推薦!
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印象中差不多每次到粵軒吃飯,都是為了它不定時和期間限定的黯然銷魂义燒飯而來;今次朋友提議來這裡試試新菜式,正好看看除了招牌义燒之外,其他菜式是否同樣有水準。
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前菜點了椒鹽百花吊片和樟茶乳鴿,蝦膠釀入了吊片去炸,蝦膠彈牙、吊片爽脆,帶微辣的炸物沾上甜酸醬,口感、味道層次分明,非常惹味;乳鴿皮薄骨軟,樟茶乳鴿比傳統樟茶鴨的茶熏香更濃烈,連骨也帶香,滿意。
椒鹽百花吊皮
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樟茶乳鴿
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主菜有麵醬生啫勝瓜煲和薑蔥魚雲煲;兩道菜都以瓦煲奉上,自然是香氣四溢,令人食指大動。用麵醬而不用蝦乾蝦醬,以勝瓜代唐生菜,瓜甜爽口,和麵醬很匹配,效果好!在我而言,以薑蔥入饌的菜式,薑和蔥才是主角,煎香的魚雲讓薑蔥帶點魚鮮味,可口。
麵醬生啫勝瓜煲
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薑蔥魚雲煲
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炒飯是欖菜火腩蛋炒飯,飯炒得有鑊氣,而且不油膩,美中不足的是火腩皮不夠脆,否則肯定錦上添花;甜點除時令水果外,還有番薯糖水,甜湯的薑味不嗆口,味亦不太甜,不俗!
欖菜火腩蛋炒飯
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總括來說,食物和服務都有水準,值得推薦!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-05-02
Dining Method
Dine In
Type of Meal
Lunch
Recommended Dishes
椒鹽百花吊皮
樟茶乳鴿
麵醬生啫勝瓜煲
薑蔥魚雲煲
Level4
2018-05-04 10895 views
相信只要是香港人,就一定看過周星馳的電影,不少場面或俚語,早已殖根於大家生活中。 電視上不時翻播又翻播的其中一部,必定有「食神」。 壓軸的菜色,就是 「 黯然銷魂飯」,從此,一碗簡單的叉燒煎蛋飯,已經搖身一變,上了神枱,想起來都有點莫名其妙。 早前,六國酒店中菜廳曾推出了「 黯然銷魂飯」,經多次修改,終於成了3.0終極版。 究竟終極版有乜特別,當然要親身經歷下,是晚總共提供238碗「 黯然銷魂飯3.0終極版」 ,而且只此一晚,不再加場。 套餐 翡翠金枝伴甜醋木耳 可說是天使魔鬼混合體,木耳清新爽脆,聽聞對血脂有療 效,而另一樣是黃金豆角,以咸蛋黃緊密包裹,膽固醇爆錶,極之邪惡,但又好咸香。 松茸炸釀蟹蓋( 配18個月陳年喼汁) 蟹蓋份量十足,挑起來更有一絲絲蟹肉,帶帶有松茸的香氣,伴碟是清新的沙律菜,最神來之筆是夾雜有陳醋爆珠,帶來了清洗味蕾的感覺。 蟲草花螺頭煲竹絲雞 陣陣幽香,呷一口,感到舌底生津,夠晒滋補。 黯然銷魂飯3.0終極版 錯過了之前的版本,正在後悔時,再來
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相信只要是香港人,就一定看過周星馳的電影,不少場面或俚語,早已殖根於大家生活中。

電視上不時翻播又翻播的其中一部,必定有「食神」。

壓軸的菜色,就是 「 黯然銷魂飯」,從此,一碗簡單的叉燒煎蛋飯,已經搖身一變,上了神枱,想起來都有點莫名其妙。

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早前,六國酒店中菜廳曾推出了「 黯然銷魂飯」,經多次修改,終於成了3.0終極版。

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究竟終極版有乜特別,當然要親身經歷下,是晚總共提供238碗 黯然銷魂飯3.0終極版」 ,而且只此一晚,不再加場。



套餐

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翡翠金枝伴甜醋木耳

可說是天使魔鬼混合體,木耳清新爽脆,聽聞對血脂有療

效,而另一樣是黃金豆角,以咸蛋黃緊密包裹,膽固醇爆錶,極之邪惡,但又好咸香。

85 views
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82 views
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74 views
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松茸炸釀蟹蓋( 配18個月陳年喼汁)

蟹蓋份量十足,挑起來更有一絲絲蟹肉,帶帶有松茸的香氣,伴碟是清新的沙律菜,最神來之筆是夾雜有陳醋爆珠,帶來了清洗味蕾的感覺。

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蟲草花螺頭煲竹絲雞

陣陣幽香,呷一口,感到舌底生津,夠晒滋補。
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74 views
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63 views
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黯然銷魂飯3.0終極版

錯過了之前的版本,正在後悔時,再來終極版當然不會重蹈覆轍,叉燒用上脢頭位,最愛半肥瘦質感,有嚼口之餘,油香四溢,澆上特意為飯局扣起的燒豬油,白飯選用泰國絲苗,飯粒粒顆分明,飽肚芳香,沾上燒豬油後更惹味,雖然邪惡,但絕對值得一試,雞蛋更是用上日本貨,配以頭抽豉油,的確是一絕。

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迷你蛋撻仔

勾起兒時回憶的點心,外層酥皮鬆化,餡料富蛋香,色澤淡黃而飽滿,食落相當對辦。



金影胭脂

洋甘菊火龍果糕

第一次食到以火龍果炮製的糕點,柔韌富彈性,甜而不膩,好味,而蛋撻仔外層的酥皮好鬆化,蛋香十足又滑溜,真是一個上佳的壓軸。



P.S : 當晚折實價每位套餐$388( 四位起), 價目已包括茶介、小食及加一服務費


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
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Hygiene
Value
Dining Method
Dine In
Level4
2018-03-25 6561 views
Sorrowful rice 黯然銷魂飯 is a bowl of Cantonese barbecued pork, with an egg, on rice inspired by Stephen Chow’s 周星馳 1996 movie, The God of Cookery 食神.This dish was launched two years ago hence this is version 3.0.Last year, I tried version 2.0 and version 3.0 is the finale as they said they will not serve it again.The difference between 20. and 3.0 is the Pork oil which is said to be more aromatic as they use Roast Pork oil drippings.Here was the menu that night:A nice appetizer to begin the dinner
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Sorrowful rice 黯然銷魂飯 is a bowl of Cantonese barbecued pork, with an egg, on rice inspired by Stephen Chow’s 周星馳 1996 movie, The God of Cookery 食神.
This dish was launched two years ago hence this is version 3.0.
Last year, I tried version 2.0 and version 3.0 is the finale as they said they will not serve it again.
The difference between 20. and 3.0 is the Pork oil which is said to be more aromatic as they use Roast Pork oil drippings.

Here was the menu that night:
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A nice appetizer to begin the dinner with French beans coated in Salted Egg Yolk and Black Fungus in Vinegar.
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Next was the baked crab which was complimented nicely by the Special edition aged Worcestershire sauce from UK.
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My sorrowful rice which was the 70th bowl out of 238 bowls served that night.
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It was very satisfying especially with that thick egg yolk and the rice and juicy thick cut Roast Pork!!
[The eggs they use are Japanese Eggs and a special soy sauce which I wouldn't mind just pairing with plain rice because the soy sauce is that good.]
Again, a fork and spoon were seriously needed!
Dessert was Dandelion and Dragonfruit pudding and a mini egg tart.
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Although this is the finale, they might launch version 4.0
Let's see!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
2018-03-21 5299 views
我的喜好,妳全知道,也一一記下了﹗ 因著妳的寵愛,有幸吃著今夜,也是唯一一夜,二百三十八碗中,第68碗的黯然銷魂飯3.0終極版。 謝謝妳…… 早聞六國酒店粵軒早前先後推出兩次「黯然銷魂飯」,可惜,小妹無緣一試﹗今夜,托友人鴻福,有幸成為座上客,一嚐「黯然銷魂飯3.0終極版」套餐,有五道菜,折實價$388/位,已包茶芥、小食及加一服務費。 前菜翡翠金枝伴甜醋木耳,翡翠金枝乃鹹蛋黃配爽嫩豆角,吃起來鹹香有致,且富咬口;甜醋木耳爽脆健盈之餘,也蠻醒神開胃的。 這一盅看似平凡的蟲草花螺頭煲竹絲雞,甫見其金黃油潤的湯色,呷一口,火喉夠,鮮甜清潤無比,潤肺之餘,又可提升免疫能力,最適宜這個時節飲用。 松茸炸釀蟹蓋好吃與否,全在於火喉的拿捏,以反蟹肉的質素。大廚選用新鮮蟹拆肉,故絲絲蟹肉入口鮮嫩味美濕潤且富彈性,又夾雜了松茸的獨特香氣,食味更為濃郁豐富﹗此外,吃時,加入適量18個月陳年喼汁伴吃,更有提鮮的效果。 炸釀蟹蓋一旁,伴有鮮嫩爽脆的沙律菜,再加上粒粒晶瑩剔透且爆汁的陳醋爆珠,清爽開胃且解膩之絕配也﹗為了一碗「黯然銷魂飯」,即「叉燒煎蛋飯」,你可以去到幾盡?六國酒店的老闆和大廚,費盡心機,不斷
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我的喜好,妳全知道,也一一記下了﹗
因著妳的寵愛,有幸吃著今夜,也是唯一一夜,二百三十八碗中,第68碗的黯然銷魂飯3.0終極版。
謝謝妳……
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早聞六國酒店粵軒早前先後推出兩次「黯然銷魂飯」,可惜,小妹無緣一試﹗今夜,托友人鴻福,有幸成為座上客,一嚐「黯然銷魂飯3.0終極版」套餐,有五道菜,折實價$388/位,已包茶芥、小食及加一服務費。
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前菜翡翠金枝伴甜醋木耳,翡翠金枝乃鹹蛋黃配爽嫩豆角,吃起來鹹香有致,且富咬口;甜醋木耳爽脆健盈之餘,也蠻醒神開胃的。
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這一盅看似平凡的蟲草花螺頭煲竹絲雞,甫見其金黃油潤的湯色,呷一口,火喉夠,鮮甜清潤無比,潤肺之餘,又可提升免疫能力,最適宜這個時節飲用。
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松茸炸釀蟹蓋好吃與否,全在於火喉的拿捏,以反蟹肉的質素。大廚選用新鮮蟹拆肉,故絲絲蟹肉入口鮮嫩味美濕潤且富彈性,又夾雜了松茸的獨特香氣,食味更為濃郁豐富﹗此外,吃時,加入適量18個月陳年喼汁伴吃,更有提鮮的效果。
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炸釀蟹蓋一旁,伴有鮮嫩爽脆的沙律菜,再加上粒粒晶瑩剔透且爆汁的陳醋爆珠,清爽開胃且解膩之絕配也﹗
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為了一碗「黯然銷魂飯」,即「叉燒煎蛋飯」,你可以去到幾盡?六國酒店的老闆和大廚,費盡心機,不斷改良,終於在今夜推出「黯然銷魂飯3.0終極版」。小妹這一碗飯,有一隻煎包蛋、兩件沒有切開的叉燒、兩條菜心,以及混入了洋葱粒的燒豬油豉油飯。得來,著實不宜,68/238,有證書為證﹗
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據說,一碗「黯然銷魂飯3.0終極版」,選材極其嚴格。米,選用泰國靚米;雞蛋,選擇日本貨;叉燒,嚴選鮮肉梅頭,而每隻生豬梅頭部份只足夠製成約兩條的叉燒;洋蔥,選用澳洲香爽而不辣的;就連豉油,也選用秘製頭抽;最後,加入精心提煉的燒豬油,即成一碗人間佳品﹗
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煎蛋,蛋邊煎香且微焦,呈捲邊脆口狀,中間蛋黃則是呈流心狀,被一圈半生熟的蛋白團團圍著,煞是誘人﹗
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稍稍把叉燒移到一旁,用筷子篤穿流心的蛋黃,瞬間,粘密金黃的蛋黃一湧而出。繼而,把蛋黃漿與熱飯拌勻,即香氣四溢,可隨即細味品嚐了﹗飯夠乾身、飯粒分明且不鬆散,不會過份地吸收蛋汁、豉油和燒豬油,飯粒仍能保持爽口且不膩。洋蔥剁成碎粒加入米飯中,增添香氣之餘,又多了一分爽口之快感﹗蛋香、豬油香,飯香,混雜其中,教人回味不已﹗
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叉燒選用香腍梅頭肉,斬成兩大塊上碗,叉燒外層燒至焦脆且惹味非常,且帶蜜糖的香甜。
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一口「黯然銷魂飯3.0終極版」,伴以一啖Santa Helena紅酒,人生一樂也﹗
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壓軸甜品,有花見般的美麗遇見﹗金影胭脂@迷你蛋撻仔,前者乃以小黃菊點綴的洋甘菊火龍果凍糕,清爽健盈之選也;後者,是皮酥脆餡香滑的鵝黃色蛋撻仔,以小葉子襯托,美哉﹗
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-03-12
Dining Method
Dine In
Spending Per Head
$388 (Dinner)
Level3
33
0
2018-03-19 4385 views
有人請食飯,去左呢到食,都係一般果種一圍菜咁食,菜式都係正常會有嘅野啦,菜扒冬菇、節瓜肉、蒸魚、蜜糖核桃、伊麵等等。水汁正常啦,唔算話好出色,不過不失咁,主要都係為左一班人食下聚下。
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有人請食飯,去左呢到食,都係一般果種一圍菜咁食,菜式都係正常會有嘅野啦,菜扒冬菇、節瓜肉、蒸魚、蜜糖核桃、伊麵等等。水汁正常啦,唔算話好出色,不過不失咁,主要都係為左一班人食下聚下。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
2018-03-13 3653 views
就算無睇過電影《食神》,相信大家都一定有聽過戲入面嘅「黯然銷魂飯」那股魔力;據說呢碗被捧為美食之最的叉燒煎蛋飯,不但選料講究,而且神級美味,吃罷會令人感動落淚。六國酒店中菜廳「粵軒」,前年曾推出過「黯然銷魂飯」,聽說成績十分理想,只係短短三個月,就已經賣出左超過 1,700 碗,深受食客歡迎。所以去年再接再厲,推出升級 2.0 版本,並以套餐形式奉上。由於上兩次 booking 好爆,加上筆者手腳慢,所以一直無緣品嘗。幸好友人消息靈通,得知「粵軒」最近再推出黯然銷魂飯 3.0 終極版,而且只辦一場,所以馬上訂了位,還邀約我一起同行,實在太好了,注定這晚有食神!今次 3.0 終極版的黯然銷魂飯,同舊年一樣,以套餐方式上菜,不過價錢當然有所調整,每位 $388,而且要四位起,不過價目就已經包括左茶芥、小食及加一服務費。先來的前菜是翡翠金枝伴甜醋木耳,翡翠金枝其實係黃金豆角,豆角肉嫩爽甜,帶鹹蛋黃香氣,甘香惹味。木耳清新爽脆,甜酸味均衡,酸而不嗆,入口帶醋香。接著是以盅上的蟲草花螺頭煲竹絲雞湯,蟲草花是保健食材,可以補肺、益腎、養肝,增強人體免疫功能,提高抗病能力,用來配搭螺頭烏雞一齊煲湯,
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就算無睇過電影《食神》,相信大家都一定有聽過戲入面嘅「黯然銷魂飯」那股魔力;據說呢碗被捧為美食之最的叉燒煎蛋飯,不但選料講究,而且神級美味,吃罷會令人感動落淚。六國酒店中菜廳「粵軒」,前年曾推出過「黯然銷魂飯」,聽說成績十分理想,只係短短三個月,就已經賣出左超過 1,700 碗,深受食客歡迎。所以去年再接再厲,推出升級 2.0 版本,並以套餐形式奉上。
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由於上兩次 booking 好爆,加上筆者手腳慢,所以一直無緣品嘗。幸好友人消息靈通,得知「粵軒」最近再推出黯然銷魂飯 3.0 終極版,而且只辦一場,所以馬上訂了位,還邀約我一起同行,實在太好了,注定這晚有食神!
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今次 3.0 終極版的黯然銷魂飯,同舊年一樣,以套餐方式上菜,不過價錢當然有所調整,每位 $388,而且要四位起,不過價目就已經包括左茶芥、小食及加一服務費。
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先來的前菜是翡翠金枝伴甜醋木耳,翡翠金枝其實係黃金豆角,豆角肉嫩爽甜,帶鹹蛋黃香氣,甘香惹味。木耳清新爽脆,甜酸味均衡,酸而不嗆,入口帶醋香。
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接著是以盅上的蟲草花螺頭煲竹絲雞湯,蟲草花是保健食材,可以補肺、益腎、養肝,增強人體免疫功能,提高抗病能力,用來配搭螺頭烏雞一齊煲湯,不但可以增強體質,而且啖湯勁甜,既好飲又滋補。
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跟住是一道松茸炸釀蟹蓋,其實之前喺其他酒家都有吃過多次焗釀蟹蓋,但不是蟹肉太少、就是焗得過乾,不過這裡的炸釀蟹蓋,卻做得很有水準。蟹肉現拆現用,肉質新鮮富彈性,入口濕潤,加上蟹肉釀入了松茸,令香味更見濃郁。而個人覺得最特別嘅,就是可以自己喺蟹肉上面加配 18 個月的陳年喼汁同吃,能帶出蟹肉鮮味之餘,亦令人食慾大增。
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接著當然輪到這晚的主角出場,就是這碗萬眾期待的 3.0 終極版黯然銷魂飯,碗飯上桌時,服務員會連同一張證書一併送上,而我呢碗就係當晚嘅第 69 碗。碗飯有荷包蛋、兩件沒有切開的叉燒、菜心及加了少許洋蔥粒的米飯。叉燒用上新鮮梅頭肉,而且燒至外層帶燶邊,賣相吸引。
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先移開叉燒,再篤穿蛋黃,蛋汁一瀉而出,流到飯粒上。立即將飯和蛋液一併扒入口,雞蛋用上日本貨,蛋味相當濃郁,配埋外面嘅脆邊,食落香氣撲鼻。飯粒分明不鬆散,而且中間夾左紫洋蔥粒,入口米香味濃,口感同平時食到的米粒有好大分別,加上蛋汁無令飯變黏,保持爽口,食味相當不錯。
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叉燒非常厚切,大大舊,鬆軟富肉香,而且由於燒至外層帶燶邊,咬下充滿迷人的焦香味,既多汁又鬆化,吃時加上幾滴醬油,更可引出叉燒嘅香味。講真,筆者雖然無試過前年同舊年的銷魂飯,所以無從比較,不過整體來說,這碗叉燒煎蛋飯,無論口感和肉質都令人吃得相當滿足。
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壓軸甜品迷你蛋撻仔金影胭脂,蛋撻皮搓得酥化,食落蛋漿香滑;而金影胭脂就係洋甘菊火龍果凍,凍糕賣相晶瑩剔透,吃起來酸酸甜甜,果味濃郁,透心凉,為這晚終極版的「黯然銷魂飯」畫上完美句號!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-03-12
Dining Method
Dine In
Spending Per Head
$388 (Dinner)
Level4
121
0
2018-02-05 2159 views
首先,一嚟就上個無花果湯, 好清甜, 飲完暖笠笠~之後再上既係蟹鉗, 炸到外面金黃色, 咬落好彈牙~再配上黑醋的沙律菜再加上幾粒水晶珠都係酸酸地咁,食完好開胃~ 今次再推出既黯然銷魂2.0終於有得食啦~一上菜, 哇! 好香洋蔥味呀~佢個飯加咗豬油所以好香再加埋切碎咗既洋蔥粒真係食唔停口~再有隻脆邊太陽蛋用埋D蛋汁撈飯真係一流呀!!! 佢叉燒厚切, 好似將一條既叉燒一開二咁, 食落好香好淋, 仲好有蜜糖味添~完成唔會硬同埋痴牙~佢份量都好足~一碗2個人share都夠啦~之後散叫咗松露荔茸帶子盒 / 金錢雞 / 黃金蟹甲 (要訂), 松露荔茸帶子盒荔芋茸好香芋頭味又好綿, 外面炸得好鬆脆唔會俾人覺得好油膩既感覺, 入面仲有粒帶子, 如果可以大粒D就好啦~哈哈!! 金錢雞由一塊叉燒、一塊雞肝及一塊肥豬肉整成, 呢D懷舊菜唔係到到都有得食架啦~個人覺得雞肝乾咗D, 其他都好夾味~咬落去唔覺舊肥豬肉好肥~黃金蟹甲, 焗到面頭金黃色~入面超多蟹肉, 真係啖啖肉呀~好美味呀!!! 焗魚腸, 普普通通啦~冇咩特別~玫瑰豉油雞, 隻雞好嫰滑又夠味, 但偏咸少少~仲有叫咗碟"欖炒"朋友介紹先知, 因為餐牌
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首先,一嚟就上個無花果湯, 好清甜, 飲完暖笠笠~之後再上既係蟹鉗, 炸到外面金黃色, 咬落好彈牙~再配上黑醋的沙律菜再加上幾粒水晶珠都係酸酸地咁,食完好開胃~
今次再推出既黯然銷魂2.0終於有得食啦~一上菜, 哇! 好香洋蔥味呀~佢個飯加咗豬油所以好香再加埋切碎咗既洋蔥粒真係食唔停口~再有隻脆邊太陽蛋用埋D蛋汁撈飯真係一流呀!!! 佢叉燒厚切, 好似將一條既叉燒一開二咁, 食落好香好淋, 仲好有蜜糖味添~完成唔會硬同埋痴牙~佢份量都好足~一碗2個人share都夠啦~
之後散叫咗松露荔茸帶子盒 / 金錢雞 / 黃金蟹甲 (要訂), 松露荔茸帶子盒荔芋茸好香芋頭味又好綿, 外面炸得好鬆脆唔會俾人覺得好油膩既感覺, 入面仲有粒帶子, 如果可以大粒D就好啦~哈哈!! 金錢雞由一塊叉燒、一塊雞肝及一塊肥豬肉整成, 呢D懷舊菜唔係到到都有得食架啦~個人覺得雞肝乾咗D, 其他都好夾味~咬落去唔覺舊肥豬肉好肥~黃金蟹甲, 焗到面頭金黃色~入面超多蟹肉, 真係啖啖肉呀~好美味呀!!! 焗魚腸, 普普通通啦~冇咩特別~
玫瑰豉油雞, 隻雞好嫰滑又夠味, 但偏咸少少~仲有叫咗碟"欖炒"朋友介紹先知, 因為餐牌冇既唔係朋友講真係唔知~佢係用欖菜蛋炒飯再加D燒肉切粒嚟炒~再灑上炸過既乾瑤柱絲~仲有D蝦皮, 炒得好乾身好好食~燒肉仲要炒完都脆皮先勁呀!!!
最後上套餐既甜品, 茶皇糕, 好香荼味但偏甜少少~而晚飯會多個糖水送, 有熱既紫米露同凍椰汁西米露揀,我揀咗熱既紫米露, 好好食, 甜度適中, 今晚真係食到好多特別既菜, 好滿足呀!!

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-01-23
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
  • 黯然銷魂飯2.0
  • 欖炒
Level2
18
0
2018-01-16 2311 views
今次再推出嘅時候終於食到佢嘅叉燒本身一向都好好食呢個飯特別之處就係用豬油去整我本身好鍾意食豬油飯再撈埋蛋黃實在太正所以我真心覺得好好食雖然個叉燒好大塊,但係好軟熟好柔嫩,再有嘅時候我都一定會去試
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今次再推出嘅時候終於食到
佢嘅叉燒本身一向都好好食
呢個飯特別之處就係用豬油去整
我本身好鍾意食豬油飯
再撈埋蛋黃實在太正
所以我真心覺得好好食
雖然個叉燒好大塊,但係好軟熟好柔嫩,再有嘅時候我都一定會去試
黯然銷魂飯
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
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Hygiene
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Dining Method
Dine In
Recommended Dishes
黯然銷魂飯
Level1
4
0
2018-01-10 2451 views
等左三個月,終於食到傳說中既黯然銷魂飯。今日,仲要全場爆滿,walk in 既客人都唔比入。首先,無花果湯水,但無任何湯渣在內,個湯係和暖。第二樣就係蟹鉗,配上黑醋的菜再加上幾粒金色唔知咩既子。蟹鉗質地係厚實爽口配上酸味味的黑醋,好開胃😋上主菜啦,黯然銷魂飯,好香的䓤味,荷包蛋好動L動L,叉燒兩大舊,一d 都唔韌。看似好細碗的飯,我食到一半已經食唔到啦😩😩因爲飯中加左🐷油同一大舊的半肥叉燒,食到好飽肚。到左餐配的糖品桂花糕唔太甜,好適合唔多食甜品的人仕!仲有,晚飯會多個糖水有熱的紫米露和凍椰汁西米露選擇,兩款都係好重的椰子味,而西米露偏甜,紫米露就剛剛好👍👍呢餐飯,美中不足既地方係飯菜全部係和暖如果係熱騰騰咁就好好多!可以值得一試但試過就得啦!
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等左三個月,終於食到傳說中既黯然銷魂飯。
今日,仲要全場爆滿,walk in 既客人都唔比入。
首先,無花果湯水,但無任何湯渣在內,個湯係和暖。
第二樣就係蟹鉗,配上黑醋的菜再加上幾粒金色唔知咩既子。蟹鉗質地係厚實爽口配上酸味味的黑醋,好開胃😋
上主菜啦,黯然銷魂飯,好香的䓤味,荷包蛋好動L動L,叉燒兩大舊,一d 都唔韌。看似好細碗的飯,我食到一半已經食唔到啦😩😩因爲飯中加左🐷油同一大舊的半肥叉燒,食到好飽肚。
到左餐配的糖品桂花糕唔太甜,好適合唔多食甜品的人仕!仲有,晚飯會多個糖水有熱的紫米露和凍椰汁西米露選擇,兩款都係好重的椰子味,而西米露偏甜,紫米露就剛剛好👍👍
呢餐飯,美中不足既地方係飯菜全部係和暖如果係熱騰騰咁就好好多!可以值得一試但試過就得啦!
黯然銷魂飯
$278
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-01-10
Dining Method
Dine In
Spending Per Head
$300 (Dinner)
Level4
372
0
Luk kwok Famed sorrow sweet old style Bbq porky 🐷 Wan Chai Was the memories of our family of course Today Luk kwok hotel Is rather another class of Cantonese dining The topOr Upper class expensive Ok good 😊 red wine 🍷 oz tails Delicious and hot Sauce excellent second excellent 🐷BBQ pork buns So happy 😊 the sweet meat Hottest bread Dear yet Really worthy unusual red bean soup with lotus seeds Served when we did not leave after 2and 1/2 hours tea lunch ancient fresh shrimps fan dumplings meaningfu
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Luk kwok
Famed sorrow sweet old style Bbq porky 🐷
Wan Chai
Was the memories of our family
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of course
Today
Luk kwok hotel
Is rather another class of
Cantonese dining
The top
Or
Upper class
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2584 views
1 likes
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expensive
Ok good 😊
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70 views
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red wine 🍷 oz tails
Delicious and hot
Sauce excellent
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second excellent
🐷BBQ pork buns
So happy 😊 the sweet meat
Hottest bread
Dear yet
Really worthy
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unusual red bean soup with lotus seeds
Served when we did not leave after
2and 1/2 hours tea lunch
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ancient fresh shrimps fan dumplings
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meaningful
The older is the best
Rainy Tuesday luncheon
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dim sum combined

5 dim sum *3 pieces each
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-01-09
Dining Method
Dine In
Spending Per Head
$120 (Lunch)
Celebration
Chinese New Year
Level1
1
0
2017-12-21 1843 views
中伏的一餐,他們有二個餐牌,香港人一定要食冬至餐單,外國人可以點食平常菜式。點了招牌菜叉燒,食落似食擦子膠。其它菜式非常一般。服務也非常一般。對此歷史悠久的酒家非常失望。
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中伏的一餐,他們有二個餐牌,香港人一定要食冬至餐單,外國人可以點食平常菜式。
點了招牌菜叉燒,食落似食擦子膠。其它菜式非常一般。服務也非常一般。對此歷史悠久的酒家非常失望。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-12-21
Dining Method
Dine In
Spending Per Head
$400 (Dinner)
Level4
100
0
2017-11-16 3021 views
話說個friend一直好想試呢個講到好巴閉,之後變成”傳説”(因期間限定)嘅黯然銷魂飯. 終於呢個飯喺10月30日以超強姿態回歸,點強? 就係以位位$278(未計茶芥丶加一)「黯然銷魂飯2.0」套餐呢個名號復出!! 今次一樣有限期(2017年10月30日至2018年1月24日),仲要逢星期一至三晚市先供應. 講到咁巴閉,我哋一行三人當然有期望. 侍應先送上炸蟹鉗,賣相好一般,無用麪包糠炸,我哋一致覺得食落似煎過嘅嘅龍蝦丸. 隔離啲沙律菜更不值一提. 之後係老火靚湯,嗯...賣相就似例湯. 個味幾濃吓,但連個侍應都唔太清楚係乜內容,飲得出有嚮螺同雞.飲完湯等咗一陣,主角終於出場!!! 嘩~ 一放底已經香氣撲鼻!! 揭開先知舊叉燒好大舊好厚身!! 同平時例牌份量差不多!! 煎蛋: 蛋黃汁顔色好靚好香,話晒係日本蛋. 煎法似印尼煎法,蛋白煎得好脆. - 9分叉燒: 燒得好香帶燶邊之餘,保持到又淋又多肉汁,啱晒我呢啲唔鍾意咬嘢嘅人.外面包住層厚厚嘅麥芽糖又無切片,每次咬完一啖,雙唇都會印滿麥芽糖,好似搽咗唇彩咁,一路食會一路lam個嘴,係好食到會追住食嘅叉燒! - 10分菜: 夠嫩. 由於叉
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話說個friend一直好想試呢個講到好巴閉,之後變成”傳説”(因期間限定)嘅黯然銷魂飯. 終於呢個飯喺10月30日以超強姿態回歸,點強? 就係以位位$278(未計茶芥丶加一)「黯然銷魂飯2.0」套餐呢個名號復出!! 今次一樣有限期(2017年10月30日至2018年1月24日),仲要逢星期一至三晚市先供應.


講到咁巴閉,我哋一行三人當然有期望. 侍應先送上炸蟹鉗,賣相好一般,無用麪包糠炸,我哋一致覺得食落似煎過嘅嘅龍蝦丸. 隔離啲沙律菜更不值一提.

炸釀蟹鉗
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之後係老火靚湯,嗯...賣相就似例湯. 個味幾濃吓,但連個侍應都唔太清楚係乜內容,飲得出有嚮螺同雞.
老火靚湯
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飲完湯等咗一陣,主角終於出場!!! 嘩~ 一放底已經香氣撲鼻!! 揭開先知舊叉燒好大舊好厚身!! 同平時例牌份量差不多!!

黯然銷魂飯
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煎蛋: 蛋黃汁顔色好靚好香,話晒係日本蛋. 煎法似印尼煎法,蛋白煎得好脆.
- 9分

叉燒: 燒得好香帶燶邊之餘,保持到又淋又多肉汁,啱晒我呢啲唔鍾意咬嘢嘅人.外面包住層厚厚嘅麥芽糖又無切片,每次咬完一啖,雙唇都會印滿麥芽糖,好似搽咗唇彩咁
,一路食會一路lam個嘴,係好食到會追住食嘅叉燒!
- 10分

菜: 夠嫩. 由於叉燒幾膩,如果再多兩條菜整體食落會平𧗾啲. - 8分

: 粒粒分明,軟硬適中! - 8分

豉油: 鹹度適中,但不算特別香黃豆味 - 8分

黯然度: 洋蔥粒數埋唔夠15粒,完全黯然唔到. - 0分


茶皇榚(大紅袍桂花糕)
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甜品就係大紅袍桂花糕,味道有驚喜而且消滯. 另加送是日糖水綠豆沙.


整體嚟講,個黯然銷魂飯真係好好好好味!!
喺其他地方真係食唔到咁正嘅梅頭!! 雖然埋單位位$335,但真係一試難忘!!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-11-01
Dining Method
Dine In
Spending Per Head
$335 (Dinner)
Recommended Dishes
黯然銷魂飯
茶皇榚(大紅袍桂花糕)
Level3
32
0
2017-11-12 2142 views
好好彩友人訂了位帶我食很出名的 「黯然叉燒飯」,只有星期一至三才有,聞說以排了一到二星期才有位。而到一月就完結,大家還有時間一試。注意叉燒飯本身跟餐,已經好足夠食,跟了個盪及 炸蟹鉗及甜點,這些都不錯。不過亮點還是個「黯然叉燒飯」, 一塊又大又多汁的叉燒,真係好大塊好好味,配上又係好大隻既太陽蛋,簡直係一流仲有個飯本身加上 蔥花笠及唔知係叉燒汁定係咩汁,餸上叉燒及蛋汁, 簡直係食唔停,係口裏有着喜悦感覺,同時亦好飽
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好好彩友人訂了位帶我食很出名的 「黯然叉燒飯」,只有星期一至三才有,聞說以排了一到二星期才有位。而到一月就完結,大家還有時間一試。

注意叉燒飯本身跟餐,已經好足夠食,跟了個盪及 炸蟹鉗及甜點,這些都不錯。不過亮點還是個「黯然叉燒飯」, 一塊又大又多汁的叉燒,真係好大塊好好味,配上又係好大隻既太陽蛋,簡直係一流
仲有個飯本身加上 蔥花笠及唔知係叉燒汁定係咩汁,餸上叉燒及蛋汁, 簡直係食唔停,係口裏有着喜悦感覺
,同時亦好飽
黯然叉燒飯
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-11-07
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
黯然叉燒飯
  • 黯然銷魂叉燒飯
Level3
70
0
2017-11-09 1873 views
又係一年一度的暗然銷魂飯時候。終於又可以回味一下有多麼的暗然。當蛋黃流入白飯,再加少少豉油。這一個組合是永遠對的。錯的機會率低至零。最重要的是白飯裏加了少少的洋蔥。這就是暗年的感覺。還有,她將雞蛋煎得非常香脆,食落口有一種可口的感覺。叉燒雖然大大嚿,吃落去有一點不方便。但就是因為這樣大嚿,令到肉質有特別的咬口。真的不可以和別人分享,要一人一碗,據為己有。
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又係一年一度的暗然銷魂飯時候。
終於又可以回味一下有多麼的暗然。
當蛋黃流入白飯,再加少少豉油。這一個組合是永遠對的。錯的機會率低至零。最重要的是白飯裏加了少少的洋蔥。這就是暗年的感覺。
還有,她將雞蛋煎得非常香脆,食落口有一種可口的感覺。
叉燒雖然大大嚿,吃落去有一點不方便。但就是因為這樣大嚿,令到肉質有特別的咬口。
真的不可以和別人分享,要一人一碗,據為己有。
106 views
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73 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
182
0
2017-11-07 2258 views
去過灣仔幾次都訂唔到粵軒,今次終於訂到枱。茶軒設在酒店內,環境光亮,地方寬敞,坐得舒服沒有壓迫感。兩個人叫了5個點心坐低開了茶,先來一個青瓜前菜青瓜完全滲入醋甜味, 爽脆醒胃,增加食慾。蝦餃皇脹卜卜,入口全部鮮蝦味,正香麻叉燒批, 做法別緻 ,上層是合桃酥皮, 入口鬆化,下層有熱熱叉燒粒, 非常好食。南非鮑魚燒賣 本以為是普通燒賣上面放鮑魚,原來是蝦膠瘦肉上面放兩個小鮑魚, 味道鮮甜,鮑魚爽口。魚湯菜肉餃,皮薄餡多, 餡料有菠菜 、鮮蝦、瘦肉, 魚湯味濃。時菜牛肉球, 球身較硬實, 如果可以鬆軟更為完美。餐後竟有甜品送, 可以揀凍椰汁西米露或紫米露,各叫了一碗。結帳每人百五蚊, 點心有此質素, 可以列入番食榜內。
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去過灣仔幾次都訂唔到粵軒,今次終於訂到枱。

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茶軒設在酒店內,環境光亮,地方寬敞,坐得舒服沒有壓迫感。兩個人叫了5個點心

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坐低開了茶,先來一個青瓜前菜

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青瓜完全滲入醋甜味, 爽脆醒胃,增加食慾。


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