20
7
3
9-min walk from Exit A, Sai Wan Ho MTR Station continue reading
Telephone
25273448
Introduction
During the day, as you step into Gitone, you would believe it was more of an artist house – a display of pieces on the walls, as well as pottery classes that take place at Gitone. By night, you would be surprised by the Shanghainese delights served in what seems like an artsy atrium.The Shanghainese cuisine presented, starts with eight starters, a main and finishes with a dessert. continue reading
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon
Closed
Tue - Sun
12:00 - 15:00
18:00 - 23:00
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
40
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting
Parking Details
Phone Reservation
Delivery
10% Service Charge
Signature Dishes
Fried spotted crab with green soy bean Stewed pork trotters in brown sauce Mushroom roll with Jin Hua Ham mash and zucchini
Review (32)
梓桐堂係鯉景灣已經好多年,一直都冇機會試,見餐廳環境幾好評價又唔錯,琴日lunch終於去左試,仲抱著唔少期望。點知期望愈大,失望愈大。我地三人叫左一個定食套餐,兩個全餐。食物質素比一般餐廳好,但稱唔上好好味,而服務就真係令我接受唔到。食完頭盤同湯後,全餐的主菜遲遲未來。吃定食的朋友已把主菜吃完。主菜終於都來了一半,吃完後下一半又等左好耐。本來諗著餐廳係慢工出細貨,最後都係忍唔住同老闆講等左好耐。老闆的反應令我愕然,唔通你開既係茶餐廳?佢淨係講左句「有啦,就黎」就走開左。結果等多左五分鐘,炒飯終於黎,但係唔熱嘅。最後係甜品,餐牌明明寫有冰花萬壽果,炸雪糕同巨峰提子糕,結果淨係黎左炸雪糕同半杯超級市場都買到的蘋果汁。吃完問侍應為什麼其他甜品餐未黎,佢先話甜品改左,已經上齊。我諗在茶餐廳如果食物轉左款都會同客人講聲,佢連一句「唔好意思」都冇,一間收人四百蚊位的餐廳服務竟然如此,我只可以用食到一肚氣來形容。還有,明明餐廳很多工作人員,包括老闆,卻不幫那唯一侍應招呼,於是有客人投訴等了很久都未可埋單,這是甚麼服務? continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-05-22
1033 views
同事farewell,老細話「要帶你地食好嘢」,原來係帶我地去西灣河嘅「梓桐堂」。因為枱同枱之間有空間,唔會太嘈但又唔會靜得太拘謹。我推測菜單係一早老細同餐廳預訂,所以一人齊,就按步一款款上菜。先嚟嘅係前菜拼盤,五款前菜都好食,但我個人就最鐘意個一醉鮑魚。鮑魚肉嫩,酒味甘香入味,最後將剩低響杯入邊嘅花雕都飲埋!有前輩話個煎西班牙豬個汁醎,但可能我食得濃味,所以又唔覺。湯係花蛤海鮮清湯,哩個真係不得了。湯內嘅"湯料"係花蛤同帶子,肉質依然軟嫩唔會鞋哂,純粹海鮮味嘅湯非常清。主菜:特別鐘意個黑椒香煎大蝦同糖醋牛柳,牛柳微辣得黎有少少"喼汁"酸味;至於豆腐蒸班腩感覺有啲過油,而海鮮炒飯就普通,無咩特別,反而個上湯菜苗個湯又係好清甜。老細仲加餸(加多左兩嘅分量)...所以食到最後真係超飽。最後黎嘅甜品,三款最深印象嘅係巨峰提子糕,酸酸地無咁膩,食到咁飽啱啱去下油膩感。其餘兩樣都係想像得到嘅味道,所以都係覺得無咩特別。其實話就話好似好多嘢都無咩特別,不過只係因為我估到佢係咩味,唔係好大驚喜;但整體黎講係好食嘅。不過我老細食後就覺得,無以前咁好食喎。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-04-19
1058 views
今晚來到梓桐堂吃晚飯, 為了試多d唔同野食,我地決定每人點一道菜,大家一齊share~我地點咗6份一人套餐,每份都有主菜,湯,白飯,甜品首先送上來的是餐湯,只有湯水,沒有"渣",飲得出無落味精,幾鮮甜,唔錯~跟住既係主菜,這道菜好惹味,麻辣既胡椒味配上嫩滑既雞肉,味道唔錯~同埋成碟雞肉好少骨,啖啖肉,配白飯一齊食,一流~第二碟上場既係, 因為本身已經有飯,所以點呢個套餐唔會跟白飯的~呢碟炒飯炒得粒粒分明,除咗平日炒飯經常見到既蔥,蛋白,海鮮, 呢碟炒飯還混埋蟹子一齊炒,每食一啖,就感覺到D蟹子係口入面爆汁出黎,好鬼正>< 第三碟上場既係我最欣賞既,  這首菜酒香,肉質嫩滑,d雞肉吸哂酒既香味,非常正! 係朋友必點之選,呢碟炒蛋除了有黑松露外,還有大量海鮮同蔥花一齊炒,蝦肉夠爽口彈牙,帶子夠鮮甜, 又係一道送飯一流既菜~呢道有驚喜,初時覺得一碟肉餅賣$168好似有點不化算,食過先知道廚師既心機,肉餅混咗果皮碎,好香口,豬肉好彈牙,蒸肉餅既火候岩岩好,唔會過老,感覺到係廚師有心機之作,不過$168都係有點偏貴...haha最後一道主菜唔記得影相,上湯夠清甜,豆苗夠嫩,唔錯~不過值唔值得$168點個菜苗,就見人見智了 hahaaa  但因為我地人多黎食飯,點都要叫返個菜食下好d,唔想成枱都係肉,做食肉獸hahahaaa最係係跟餐既甜品,一set有2樣野,左邊係熱既雪耳糖水,右邊係提子啫哩, 一中一西既配搭,都幾得意~ 中意佢個雪耳糖水多d,唔太甜,又夠滋潤~最後,不得不讚梓桐堂的一件事,佢地既餸菜真係好自家制feel,無落味精,食完唔會口渴,同埋每道菜既調味剛剛好,唔會搶過食材既原味,食材也是十分新鮮,高質數,值得一讚~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-02-04
1321 views
朋友最近搬左去東區,當然要搵佢食好西,兩個女人當然要去啲又靜,又唔會趕您埋單的餐廳吹水。見門面唔多人,啲飾物又中式,幾雅緻,不防一試。環境的確係幾優雅。先來個青紅蘿蔔老火湯,個味道有啲似吖媽煲的老火湯,有驚喜。再來前菜。原本以為係比較中式,其實係中西 fusion, 有木魚豆腐,韭菜蜆沙律,海蜇頭。第一次食海蜇頭,原來係更爽更有咬勁。二人餐其實係幾豐富的,仲有三個家常菜,其實兩個女人係食唔曬,淨好多,幾浪費添。三個菜都ok ,不過不失,係個蕃茄蛋有啲茄膏味,要扣分。最後仲有個甜點,ok, 唔太甜。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2018-05-22
2842 views
梓桐堂,一個似足古代衙門的名稱,而它的裝潢也充滿藝術與木crossover的藝文氣息,一推開趟門立刻感到「風、雅、頌、賦、比、興」的詩人情懷,因為牆上掛起的一幅幅甚具中國傳統的水墨畫,也滲出現代水彩派的精髓,怪不得也聞得出陶瓷的自然泥土味。甫坐下,見到多姿多彩、極具fusion的餐牌,我想像出老闆是一個關懷傳統但又勇於創新的文化藝術美食先鋒者,我點了黑椒和牛炒麵,略嫌和牛的味道偏鹹,用油較多,未能炒至乾身,但廚師炒麵的功夫,已達致上乘之功力,因為他炒的麵,炒出彈性,也炒出炒麵的靈魂,所以值85分,大師之作。之後評論鳳梨山椒糖醋骨,糖醋骨甜酸度調較得十分洽當,能夠平均分佈在舌尖的味蕾上,令人食指大動,開胃持續,襯托著伴隨的四塊炸麵筋,軟硬適中,外脆內軟,它能肩負著中和甜酸度的任務,廚師的心思應記一功,也見到他歷練多年的功力。所以我更有理由相信,廚師可以將美食為腐朽為神奇,成為一件又一件無價的藝術品。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)