227
83
55
1-min walk from Exit B, Causeway Bay MTR Station continue reading
All Branches (3)
Telephone
25773833
Introduction
Chuen Cheung Kui serves Hakka cuisines and has signature dishes like tofu, fried sausages, salted chicken and fish noodle soup. continue reading
Awards and Titles
Best Guangdong Restaurant (2010)
Good For
Group Dining
Family Style Dining
Opening Hours
Today
11:00-00:00
Mon-Sun
11:00-00:00
Payment Method
Visa Master Cash UnionPay
Number of Seats
130
Other Info
Alcoholic Drinks
Parking
Phone Reservation
10% Service Charge
Signature Dishes
豆腐 炸大腸 梅菜扣肉 鹽焗雞
Review (398)
客家菜🥘本土最愛 Featured Review
Level4 2017-07-19
1542 views
潮流流行講本土,雲吞,點心……都不是香港本土產生。除了各海灣的漁民,香港地原本是客家文化的土壤。客家人聚居廣東東部附近山區(包括香港),其實不是廣東人,是古代北方的向南墾荒者。他們堅持傳統文化,有自己的語言文化,不融入本土,永遠客居異鄉。客家菜與廣東菜涇渭分明,此店宜篤守界線,重振客家菜。煎釀豆腐是北方飲食文化遺留的見證。因北人不吃米飯,吃餃子做主糧,在南方資源緊拙,便以廉價的豆腐取代,同樣釀入豬肉餡。此店提供多至三種釀豆腐,套餐餐單上豆腐類多至八種。干炸釀豆腐最不推薦,太乾了和未能承傳傳統做法。煎炆最有古早風味,因山林柴木多,客家人不吝嗇火力,喜愛砂鍋菜。煎炆釀豆腐正是用煲以火力煮熟。廣東人則喜愛紅燒豆腐,有汁醬,既濕且脆。砂鍋菜多佔達套餐餸菜餐單的三分之一。論火力,我喜歡枝竹蘿蔔斑頭腩煲,魚頭經油鑊爆炒,再被砂鍋熱力焗熟,上檯後10分鐘仍熱烘烘。論正宗,則應食東江豆腐煲,是釀豆腐的湯菜,十分清淡。亦可嚐試客家雜錦煲。梅菜扣肉亦是重視火功代表作。粵東客家地區盛產梅菜,不論咸甜梅菜,均有助送飯,令客家人有氣有力。扣是煮食方法名稱,把豬腩肉放在碗內蒸燉,再反盛在碟上。此店做法正宗,梅菜多至足以掩蓋扣肉,咸味菜味完全滲入,甘化香醇,家中難以製成。其實香港早已有客家燜豬肉這客家菜,並成為盤菜主角,此店亦應推廣此餸。梅菜蒸鯇魚亦是經典。我覺得鯇魚有腥味,梅菜蒸菜心更清甜健康。客家人主要吃河鮮(近東江),少吃海鮮,海味,故餐單上炒生魚球才是客家菜。客家人刻苦耐勞,檢樸,為保存食物,慣性用塩藏。客家塩焗雞,成為客家菜代表。午飯多以塩焗雞為主,港人在晚餐喜吃多葱花的霸王雞,此雞充分反映客家菜肥,咸,熟的三大特點。雞屬龍崗品種,大隻,脂肪厚,可在吃時去皮。客家人愛肥,咸,是因比一般農民,從事更劇烈的勞動,極需保補充體力。這亦是香港在1960年代工業社會,客家飯店比粵菜酒樓更普及的原因。客家人多避居山區,與本土人分隔,減少磨擦,因此菜式多用家畜,家禽。無雞不成宴5個字,反映客家人重視雞,故此店以雞為商標。其實西檸雞,鹽焗雞腳都做得不俗,卻少見推廣。無雞不清,無鴨不香8個字,則盡顯客家菜精髓。推介食茘蓉香酥鴨,中間的鴨片已去骨,咸度不及鹽焗雞,可醮酸汁,減少肥膩感。兩邊是炸芋頭蓉,入口即溶。客家人不浪費食材,多吃內臟。骨髓炆三鮮是牛隻名菜。部份人可能不能接受。十分滑溜,其實無特別味道。菜遠扒牛丸漸少人提及,賣相佳,如錦繡花球。港人在火鍋餐,粉麵店常吃牛丸,不少人未吃過炒牛丸呢。此店客家米線湯底淡如水,遠不及南記的客家春卷和米線。曾在此店吃過興寧炒飯和東江炒麵/米粉,均有獨特風味,特別是前者,有鑊氣,食材特別,亦從未見到有推廣(如加入套餐餐單)。春卷是有提供,是炸的,頗脆口,可與著名的炸大腸拼成客家兩或四喜拼。但注意春卷皮很厚,大腸略乾和有少許異味。客家人是弄內臟和雞的專家,豬肚雞是名菜。應推出豬肚包雞這些上價菜,起碼要以白果腐竹豬肚湯和胡椒豬肚雞湯加入套餐餐單。最後甜品方面,其實客家甜品有不少,此店亦欠奉。當年此店位於利舞台旁,座無虛席,十分風光。現在要派傳單招客。冬瓜盅,大良炸鮮奶,鎮江骨,宮保蝦仁,咖哩煲,西湖牛肉羹……反映混入了多個菜系,反而自我淡化了特色名菜。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-06-29
937 views
When someone thinks Chuen Cheung Kui, one thinks old style, traditional Haka style Chinese food. No fancy plating. Just good old fashion style food. But who would have thought they would offer afternoon tea sets that are super value for money?Boyfriend and I were passed a flyer on the street advertising their afternoon tea session so we decided to give it a try.The menu was in Chinese  only. It's in the form of a check off sheet of paper. Prices averaged $30 and there was no 10% service charge and tea charge. You can also add a few dollars for a drink which is what we did.They started us off with a bowl of soup. It appeared to be pork knuckle soup. It was ok.  A bit on the oily side but ok,I had a bowl of salt baked chicken rice. It was the mini version of their signature chicken. The chicken was moist with a subtle taste of salt. But it was the salty dipping sauce that made this dish great. It had all the different spices that were used to marinade the chicken along with what I suspect, the chicken oil.The chicken set also came with a plate of steamed vegetables.Boyfriend chose the bowl of preserved vegetables and pork belly rice. Personally, I really dislike this dish as it's just putting mouthfuls of fat into your mouth. And that is what I felt. I also don't like preserved vegetables. But boyfriend said it wasn't as good as he had hoped. Meat was not flavored as strongly as he had expected. It was just salty and not much else.We shared an appetizer of deep fried salt and pepper tofu. This was oddly bland. I wonder if the chef forgot to add seasoning? The good thing was it wasn't oily.Over all, fairly inexpensive. I think we came out about $50 each. That is cheaper than any cha chan teng during afternoon tea session. The food wasn't as good as what they would serve during lunch and dinner but for this price, I guess we can forgive. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
家鄉的味道 Featured Review
Level4 2017-01-12
4915 views
叔仔一家由新加坡回港相聚,大頭蝦的我,最初竟提議去樂天皇朝吃晚飯,忘了她是新加坡過江龍呢!叔仔於是提議改去泉章居,是的,難得回港,應該去吃傳統中菜,泉章居出名傳統客家菜,是一個好選擇。六大一小,點了 四位套餐 和 蒸魚。* * * * * * * * * * * *四位套餐 ($468)例湯或羹一款燃手小菜三款時菜或美食一款* * * * * * * * * * * * 例湯是老火湯(沒有拍照)火候足,有家庭的感覺,內有不少湯渣,叔叔一歲的孩子就特別喜歡吃稔了的紅蘿蔔。老爺來泉章居必點骨髓炆三鮮,我又何嚐不是!此菜平實無華,用料十足,配料有小粟米、鶉𪂹蛋、草菇、冬菇等,計落有何止三鮮!骨髓掛著味美的蠔油醬汁,入口滑流,贊!不過,留意此菜胆固醇甚高,建議人多分享才好點,攤分一下!東江豆腐煲是我們客家人常會在家做的家鄉菜,嫲嫲以前也經常做呢!此菜做法是將豆腐切塊,中間挖一個洞,將豬肉、魚滑、蝦米和冬菇等混合的餡料釀進去再將豆腐煎至兩面金黃色,最後加入芡汁再稍稍炆煮,豆腐外皮堅實金黃,內裡嫰味鮮甜,肉餡鮮香,芡汁方面,個人則認為稍嫌芡汁清淡(可能是我個人習慣了嫲嫲的風格),但整體還是不錯。鹽焗雞 (半隻)原來都不小,皮香肉實滑有雞味,佐以葱油或沙姜粉更是畫龍點睛。上湯浸菜苗,清甜鮮嫩爽口,不錯。清蒸沙巴龍躉看魚旗就知很新鮮,份量不少,足夠六大一小分享,蒸魚的火喉控制得恰好。其實還有點感冒,叫了一客上湯米線,味道不錯,我吃得很開懷。食客來此就是為著尋找傳統客家的風味,這點店家的經營之道始終如一,就是忠於傳統客家菜的那份樸實無華,不會花心思在擺盤上雕龍畫花,將著眼點放在菜式的本身,難怪不少外國客人慕名而至,希望店家能將此精神繼續延續下去。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-07-20
694 views
由於家人對中餐既迷戀親戚生日一行七人決定黎會一會泉章居之前都聽聞過有幾道菜名聲唔錯ーーー霸王雞、梅菜扣肉、冬瓜盅銅鑼灣分店有分開兩層,一去到有啲窒一窒枱同枱之間就只有一張櫈既位,有點兒迫先黎上menu我地叫左個四人餐,湯轉左原個冬瓜盅,再加龍躉兩味同琵琶豆腐先上冬瓜盅真係好大個,有蓮子同蟹肉數過夠八樣料…尚算正宗味道夠清,呢個天氣食真係一流霸王雞ー雞本身夠晒咸……咸過龍可以唔使點沙薑但雞肉唔(鞋)夠滑打個和啦香酥鴨ー原本以為真係成隻鴨,原來係芋泥整,只有中間有少少鴨肉雖然係炸,但都真係好清((淡)),淡到無味要成舊點汁先有味只能說唔識欣賞龍躉兩味ー兩碟真係堅咸完全可以送晒成碗飯梅菜扣肉ー扣肉好瘦夠健康,碟頭幾大琵琶豆腐ー又一緊咸之作最正常係個菜整體覺得有點兒名過於實一係好咸一係好淡,有待改進 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-07-12
645 views
以前住北角嘅時候, 我地一家四口好多時都會黎呢間泉章居開餐, 因為呢度嘅四人餐份量足, 價錢平, 而且味道都唔錯。今日適逢外母生日, 我地揀左呢度為佢慶生, 俾外父外母試下呢度嘅菜式。我地一行六日訂左7點, 到餐廳時客人唔多。黎泉章居主要都係點套餐, 不過因為冇六位套餐, 所以我地點左個四人套餐再加左龍躉兩味同琵琶豆腐。我地用$48加錢改左套餐湯做冬瓜盅, 呢個冬瓜盅材料都好豐富, 原個冬瓜製, 我地六人每人一碗都仲有好多剩。油鹽水菜心味道正常。梅菜扣肉肉質唔夠軟腍, 梅菜味道都唔錯, 不過因為肉質比較乾, 同以前比差好遠。😞龍躉兩味其中一味, 西蘭花都幾好, 可惜魚封太咸。😌琵琶豆腐係特價菜, 性價比還好。荔蓉香酥鴨外層香脆, 芋頭蓉都好豐富, 可惜味道太淡。霸王雞係我地每次黎都必點嘅菜式, 雞肉好嫩滑,不過都係咸左d。龍躉第二味還不錯。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)