37
10
3
Exit B1/ N5, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
Telephone
27362228
Introduction
Fu Ho restaurant is well renowned in Hong Kong for their roast chicken and delicious dim sum. Come here with friends or family for a delicious bite. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-18)
Good For
Business Dining
Opening Hours
Today
11:00 - 23:30
Mon - Sun
11:00 - 23:30
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
200
Other Info
May Bring Your Own Wine Details
Parking
Phone Reservation
10% Service Charge
Review (62)
Level4 2018-08-19
323 views
今個週末與好友午餐,相約於美麗華的富豪酒家。雖然餐廳裝潢冠冕堂皇,格調高雅,而且又是米芝蓮一星餐廳。但其實他們的定價同中高級的酒樓無異,而今曰所吃的午市套餐也只是約二百元一位,都幾抵食。這午市套餐可自選雞鴨一款,另選小菜三款,包例湯同甜品,只是$550。由於我們一行四人,所以另加兩客點心。蟹黃燒賣$38這澄黃的燒賣以蟹黃點綴,大大粒,賣相吸引。燒賣用的應該是手切肉,滿有豬肉和蝦的鮮味,口感十足又彈牙。而且無乜肥膏,感覺健康又味美。叉燒焗餐包$38這平凡的餐包脹卜卜,熱烘烘的。包身十分鬆軟,內裡滿滿是香甜的叉燒饀料,而且醬汁的份量適中,叉焼軟嫩,包同肉餡比例得宜,唔會有食汁無肉吃的問題。例湯是菜乾柴魚湯。這例湯湯色清澈,味道鮮甜,滿滿菜乾的甜味和高湯的味道,而沒有半點油膩。味道雖然唔算極之濃郁,但感覺清爽又夠火喉。富豪炸子雞半隻這炸子雞真好吃!雞皮炸得脆薄如紙,加上雪白的雞肉,一脆一嫩,再沾上准鹽,實在可口!雞肶部分固然又滑又juicy, 難得雞胸部分同樣的肉質軟腍,完全唔乾,真是高水準!青瓜雲耳炒生魚片這生魚片炒得十分嫩滑,魚肉彈牙爽口,帶一點點薑汁的辛香,沒有半點腥味,火喉控制得剛剛好。加埋清新的青瓜同爽口的雲耳,是一道輕盈又鮮美的夏曰菜式。平以為會好淡口,點知生魚片鮮美嫩口又唔散,結果有少少喜出望外。啫啫時菜煲這時菜煲以砂煲盛著,一打開蓋,煙霧瀰漫,夠囇熱。生菜炒得香口爽脆,每一顆都沾有啫啫汁,真夠鑊氣,完全唔會好似坊間的時菜煲太多汁、太油或太䶢。洋蔥蒜香牛仔粒這牛仔粒真好吃!牛仔粒爆得好香口,外層脆香,內𥚃軟腍,又有濃香的肉汁,加埋香口的洋蔥同蒜香,認真惹味可口!合桃露吃得出是手工製作而不是用粉開的。這合桃露口感幼滑,味道濃郁,帶有炒香過的合桃果仁香,味道輕甜,稠度剛剛好,真是美味又補腦。杏仁茶口感同樣幼滑如絲,水感質地,但杏仁味相對地無咁濃郁,是淡淡然的高雅甜味。雖然吃的都是家常菜式,但平凡中也可嚐到烹調的精準。而且他們用油唔多,吃的是食材的原有鮮味。加上這套餐十分抵食,環境高雅又唔會好嘈雜,可以靜靜的細嚐美點,感覺唔錯,下次必定再訪。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
來尖沙嘴名人飯堂「富豪酒家」食飯,早前品嚐過用鮑魚做的新煮意;今次來吃飯,都是滿有驚喜。 「麒麟玉樹鮑甫」 將鮑魚、金華火腿及冬菇三種材料,一片片夾成鮑甫。多層的組合,是傳統粵菜做法,放好後蒸煮,再扣汁。配搭青菜,一啖可嚐盡鮮、爽、香: 「金華花膠羹」 用金華火腿、老雞、瘦肉熬成鮮湯,加入南非花膠。它的重點是「豪」,花膠粗如粉條,下的份量多得可以夾起來吃,足料度實在誇張。花膠嫰滑,加上骨膠原、滋補養顏的功效,男、女食用均適宜,是美味和食料功效俱備的湯羹,驚喜位。 「鮑汁炆鵝掌」 不違言,我很喜愛吃經典粵菜 - 炆鵝掌。此鵝掌撐開,竟如有小朋友手掌般大小,十分大隻: 鵝掌炆得腍與相當入味,一啃已能輕易分出皮與骨。瓦煲滾着杰杰的鮑汁是鮑魚、老雞、金華火腿熬成的精華,從深黑帶光澤便可看出它的濃度。若然不用來撈飯,對不起自己又對不起白飯,更對不起此鮑汁,撈飯吃是一級棒! 「鮑魚炆鮮雞」 再次安哥。原隻鮑魚放入瓦煲,與元朗新鮮雞一起炆熬,以鮑魚汁的鮮,滲入雞肉滑嫰紋理,雞肉精華又流進鮑汁中,兩者形成絲絲入扣,又是撈飯的好菜。 「蒜香斑頭腩」 上次吃過「豆豉蒜頭斑頭腩」,層次較多;今次單用蒜子,從口味到顏色都較清雅,以蒜頭吊起魚鮮,味道更專一。 「方魚炒芥蘭」 這原來是極受歡迎的菜式,吃過後是另一出乎意料的驚喜。方魚即大地魚,先炸再炒,質地脆卜卜,亦保留大地魚原有的鮮味。加上薑汁,簡單一道炒芥蘭,足見大廚功駕。 「阿翁炒米」 米粉放叉燒、鮮海蝦、吊桶同炒。濃郁雞蛋香,雖只放雞黃炒,加上調味,竟香得以為加了鹹蛋黃。 「生磨合桃露」 吃中式糖水,新鮮生磨是幼滑得多,企身濃醇,果然名人飯堂在飯後甜品,仍下不少功夫。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-08-06
252 views
好久沒來過富豪酒家 我們三人又吃了一樣的套餐 鮑魚真的非常好吃很有咬口非常糖心 可能是我們坐在房間的關係服務員非常有心 不停過來幫我們服務除了鲍魚鮑魚汁非常好吃可以叫一碗芋絲或粉絲dip著吃然後除了炸子雞我們還點了一隻乳鴿炸子雞和乳鴿相對比較一般由於我不吃澱粉質 拒絕了荷葉飯 但同行的夥伴們都覺得這裡荷葉飯是全香港最好吃的魚翅、鮑魚花膠、甜品芋泥角非常不錯可惜餐酒方面白酒只有兩個選擇其他無論服務、食物品質、上菜速度、熱度也非常滿意 每年都可以回來一次 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
It was an elders birthday so this place was booked to celebrate it.As well as abalone, Fu ho is renowned for top quality Chinese dishes.I've been here before so I knew the food was going to be good but this time it was better as they were more experienced so they knew which dishes to pick.Started with the thick fish maw soup which was clear and packed with chunky pieces of fish maw.I really loved it as it was just pure fish maw and the soup was like gravy which you could just mix rice into it.Next was the goose web feet which were soft and evenly braised drizzled in heavenly Chinese gravy.Rice was ordered with this because the gravy goes so well with it.We had the crispy garlic fish which had a lovely aroma when it arrived.Each piece of fish was indeed crispy and stayed crispy yet the fish was silky and soft inside.The star of the show was the abalone as this place specializes in abalone so how could we not have it.It was fresh shitaake mushroom with abalone and Jinhua Ham which are all meant to be eaten together.The ham gives the abalone a nice salty flavour along with the mushrooms so everything was minimalistic but tasty.To finish we had the house special fried vermicelli and I bow to that because it was so delicious, there was an eggy taste and each strand was evenly flavoured.The elders really enjoyed their dinner so we will definitely come again. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-07-30
174 views
品嚐鮑魚,已不再是遙不可及的事,加上養殖成功,活鮑魚在街市一百幾十都買到,但想要更進一步,就非要到專門店不可。香港有好幾位名廚,都是以炮製鮑魚聞名,部份更是登堂入室,而今次拉友人D君衫尾,一訪坊間名店。 而今次有點特別,原來「阿翁鮑魚」為求令顧客在家中都能炮製出上佳菜色,於是推出了罐頭裝,每罐約有 6隻 六至八頭鮑魚 ($520 / 罐),是晚菜色就是以罐頭入饌。 翡翠罐頭鮑片冷盆感覺上好奢華,原隻鮑魚切片凍食,柔韌而富鮑魚味,就算是冷盤,依然出色。 金華花膠羹花膠煮至軟稔,入口感到咀角有黏性,對女性非常滋補,湯底以金華火腿熬煮,陣陣咸香,令人垂涎欲滴。 麒麟玉樹鮑甫相信是麒麟玉樹雞的變奏,薄切金華火腿、冬菇片及鮑片層次分明,呈獻出不同的口感及味道,令鮑魚的味道不再單調,個人幾喜歡這個組合。 鮑汁炆鵝掌很傳統的宴會菜色,鮑汁緊扣鵝掌而質感不會太厚,鵝掌入味,輕輕一咬便散開,最開心係可以撈白飯食。 鮑魚炆鮮雞雖然又係鮑魚,但再加添變化,鮑魚蘸上了鮮雞的肉汁後,香口煙韌,而雞肉亦一點不落下風,肉味濃郁,要挑剔的話,是部份肉質稍微過火。 蒜香斑頭腩極之講求鑊氣,傳統酒家在掌握上比較好,頭腩好香蒜味,用來作下酒菜一流。 方魚炒芥蘭雖然作價不菲,但只選取芥蘭最翠嫩的一小段,咬落清甜爽脆,炸過的方魚碎份外酥化,香氣四溢,水準極高。 阿翁炒米單尾炒得乾身而香口,米粉沾上了蛋漿,彷彿穿上了黃金衣裳,有時候,平凡中見功夫,更加難能可貴。 生磨合桃露芳香馥郁,質感滑溜,已很欠沒吃過的中式甜品,果然由前菜到甜品都是一絲不苟。電視賣廣告見得多,想不到食落又的確不錯,變化亦多,只是略嫌訂價未夠大眾化,或許,偶爾在喜慶日子豪一次吧!           continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)