248
5
8
3-min walk from Exit A3, Wan Chai MTR Station continue reading
Telephone
28922789
Introduction
Mainly provide Hong Kong Style Roast Meat. Barbecued pork use Poland Black Iberian pig. The texture is soft and the proportion of fatty meat and lean meat is appropriateness. continue reading
Opening Hours
Today
09:30 - 20:30
Mon - Sun
09:30 - 20:30
Payment Methods
Cash
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Delivery
10% Service Charge
Review (281)
Level4 2022-05-28
695 views
👦🏻好鐘意食燒味,尤其係叉燒、乳豬、燒腩仔、豉油雞,所以成日都想搵啲唔同嘅餐廳尋找最平靚正嘅燒味,👦🏻覺得搵到啦,搵到一間值得推薦俾大家嘅燒味店🤤間餐廳係灣仔,一入到去就見到同一般舊式燒味餐廳唔同,而係一間經過用心裝修既燒味店。用左金黃色做主調,感覺好舒服,咁就叫左黯然銷魂鴛鴦飯、燒鵝+乳豬+燒腩仔再加配鵝油撈粗全港首創嘅黯然銷魂鴛鴦飯就係用左波蘭黑豚肉嘅叉燒+冰燒鳳凰雞+煎雙蛋,入口軟淋嘅半肥瘦叉燒加煎蛋嘅蛋汁已經夠剎食,再加埋冰燒鳳凰雞就好似更上一層樓咁,點左秘制鳳凰辣汁嘅雞肉就更加帶出佢嘅美味😋燒鵝+乳豬+燒腩仔再加配鵝油撈粗係一個估佢唔到嘅配搭,可以追加做三拼嘅燒味本身可以配飯/粉麵,但係👦🏻經過店員嘅推薦試下鵝油撈粗之後就真係番唔到轉頭,鵝油嘅香氣配合甜味嘅醬油,粗麵嘅麵條吸曬每一滴嘅醬汁,再加埋皮脆肉嫩嘅燒鵝、乳豬同燒腩仔,真係可以下次再encore🤤仲有佢嘅中湯都好足料,飲完粉葛赤小豆湯之後好舒服😍評分:8.5 / 10 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2022-06-20
0 views
絕對係近期食過最好食嘅燒味舖!叉燒甘香肉汁滿滿燒鵝有果皮味味十分驚喜每一次食感覺都係即日出爐唔似其他好多都隔幾日夜經過附近第一時間選擇就係佢一條街有四間燒味舖質素相差咁遠其他都唔知點樣做得住 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2022-05-26
272 views
有時候好鍾意食茶餐廳食物,感覺好有香港嘅地道風味,有啲風味只有茶餐廳先食到,之前都食過灣仔呢間茶餐廳——🌟竺扶大班燒味🌟 @chukfotaipanrestaurant ,今次再去食😋點左佢哋招牌嘅燒味飯試吓💕仲想試埋佢哋嘅燒味😋茶餐廳環境都算寬敞,燈光光猛,店員都好nice👍🏻._.🐖|黯然銷魂飯|🐖之前就係食過佢哋呢度傳說中嘅黯然銷魂飯😆今次要再食多次😋佢呢度嘅黯然銷魂飯,裏面嘅叉燒的確好好食👍🏻肉質腍身夠入味,佢哋嘅叉燒係用咗波蘭黑豚肉,怪唔之得咁好食👍🏻·🐥|豉油雞+燒腩仔瀨粉|🔥豉油雞好入味,唔會太鹹,而且雞肉肉質好滑身,而燒腩仔就燒得皮脆肉嫩,配埋瀨粉食中和返燒腩仔嘅鹹味,味道好夾👍🏻·套餐+$6 仲有是日老火靚湯,一個星期七日唔同湯款式,今次我哋呢個係——蓮藕淡菜綠豆煲豬腱湯🐖老火湯夠味,而且碗湯都好足料㗎🤩._.@chukfotaipanrestaurant📍竺扶大班燒味 📍灣仔三角街2-3號華欣閣地下3號舖 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2022-05-26
212 views
老婆工作的時間比我長, 特別是在衝Task的時侯, 有了晚市之後, 終於不用天天做煮家男人, 除了不用煮, 最重要是不用洗碗碟和清潔廚房, 因為這些都比煮食更費力. 在她工作地點附近, 有這家看起夾比較高檔次的燒味飯, 但其實定價和太興差不多, 人均不用$100的消費, 有時候比自己在家煮更便宜呢! (笑)我點的乳豬燒鵝飯, 乳豬和燒鵝各有七八件, 比不少燒味飯店慷慨, 先要稱讚它的乳豬, 皮肉夠薄, 每件厚薄均呈, 外皮起沙如芝麻, 而且口感十分香脆, 就算接近收工時間, 也不會軟糯和濕重. 至於燒鵝方面, 外皮呈現焦紅色, 有炭香也有肉汁, 溫度暖但未夠熱, 肉厚但如果廚師可以選擇更多肉而非偏向骨位, 就會更好.老婆點的是黯然鴛鴦銷魂飯, 其實就是叉燒煎蛋飯再加上鳳凰雞, 所謂的鳳凰雞, 就是烤雞腿肉. 叉燒夠熱, 半肥瘦脂肉層次分明, 柔和的玫瑰露香再加上焦糖的甘甜, 味道調配不錯, 如果燶邊再脆點就更完美, 基本上好吃的叉燒配搭蛋汁豐富的荷包蛋就已很足夠. 鳳凰雞在這裏有點多此一舉, 口感偏韌, 汁醬味道不夠突出, 雞肉也不夠Juicy, 是普遍高質的燒味裡較失手的一道, 要多加注意一下就是.Chukfo Taipan Restaurant is really closed to my wife’s workplace so I can have our dinner outside after the loosen CoVID-19 measures from the government. The Sau Mei there is nice, especially the roasted sucking pig. The skin is extremely crispy and the pieces are thin enough which is what a Cantonese style sucking pig should be. The roasted goose is full of woody and grilled flavor with inevitable meat juice. It will be perfect if the goose pieces can be more meaty. The Char Siu is also nice with clear layer of fat and meat. However the grilled chicken fillet can be improved by enhancing the grilling and aroma. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2022-05-23
270 views
由四月開始,叉燒味道已退步了,三月時仍然好味,最近這六星期都已經唔好食。味道淡了,叉燒太瘦,叉燒汁也比從前水/稀,而且好硬身。之前係灣仔最好嘅叉燒,那些五六星酒店及深井出黎開嘅都唔夠佢好食,但現在。。。灣仔沒有好食嘅叉燒喇! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)