裕鵝莊

Goose Manor
172
18
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Level4
679
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北京出名片皮鴨、美國出名唐老鴨,香港嘅鴨雖然唔太出名,但我哋都有脆皮燒鵝!想食燒鵝唔洗山長水遠入深井嘅,因為深井裕記燒鵝嘅傳人將祖傳秘方帶到嚟尖沙咀,仲將餐廳嘅裝修同menu年輕化,勁方便就食到深井燒鵝嘅原味道啦!蜜汁叉燒拼深井燒鵝呢度嘅燒鵝以更高溫嘅火爐烤製,將鵝嘅多餘油份逼出,令燒鵝皮更香脆,但食嘅時候又唔會充滿罪惡感。燒鵝充滿濃郁嘅鵝香味,肉質軟腍,非常好味!至於叉燒肥瘦適中,肉質鬆軟,外面燒到焦香,帶有香甜嘅蜜糖味,非常滋味。杏汁菜膽燉豬肺香濃但又唔會太搶嘅杏汁,飲落好滋潤!配料有菜乾,而豬肺洗得非常乾淨,完全無腥味。椒鹽鮮魷釀蝦膠椒鹽鮮魷就食得多,但嚟個椒鹽鮮魷釀蝦膠就先將蝦膠釀埋入魷魚,再塗上薄薄嘅炸粉,即叫即炸。上枱嘅時候見到粒粒都係金黃色,賣相好靚。至於彈牙嘅蝦膠配上煙靭嘅魷魚,口感好有層次。但令到魷魚更香口嘅,全靠面頭嘅調味料!大廚特意將蒜頭、蔥 、辣椒切碎,再加入五香粉同椒鹽一齊爆香,非常惹味!豉油皇灼鵝腸份量非常多,條條鵝腸都上晒色。鵝腸爽脆彈牙,洗得非常乾淨,連肥膏都清埋,食嘅時候唔會油淋淋。墊底嘅有大量芽菜同韭黃,千祈唔好錯過,非常入味㗎!椒鹽茄子軟腍腍嘅茄子
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北京出名片皮鴨、美國出名唐老鴨,香港嘅鴨雖然唔太出名,但我哋都有脆皮燒鵝!想食燒鵝唔洗山長水遠入深井嘅,因為深井裕記燒鵝嘅傳人將祖傳秘方帶到嚟尖沙咀,仲將餐廳嘅裝修同menu年輕化,勁方便就食到深井燒鵝嘅原味道啦!

蜜汁叉燒拼深井燒鵝
呢度嘅燒鵝以更高溫嘅火爐烤製,將鵝嘅多餘油份逼出,令燒鵝皮更香脆,但食嘅時候又唔會充滿罪惡感。燒鵝充滿濃郁嘅鵝香味,肉質軟腍,非常好味!至於叉燒肥瘦適中,肉質鬆軟,外面燒到焦香,帶有香甜嘅蜜糖味,非常滋味。
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杏汁菜膽燉豬肺
香濃但又唔會太搶嘅杏汁,飲落好滋潤!配料有菜乾,而豬肺洗得非常乾淨,完全無腥味。
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椒鹽鮮魷釀蝦膠
椒鹽鮮魷就食得多,但嚟個椒鹽鮮魷釀蝦膠就先將蝦膠釀埋入魷魚,再塗上薄薄嘅炸粉,即叫即炸。上枱嘅時候見到粒粒都係金黃色,賣相好靚。至於彈牙嘅蝦膠配上煙靭嘅魷魚,口感好有層次。但令到魷魚更香口嘅,全靠面頭嘅調味料!大廚特意將蒜頭、蔥 、辣椒切碎,再加入五香粉同椒鹽一齊爆香,非常惹味!
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豉油皇灼鵝腸
份量非常多,條條鵝腸都上晒色。鵝腸爽脆彈牙,洗得非常乾淨,連肥膏都清埋,食嘅時候唔會油淋淋。墊底嘅有大量芽菜同韭黃,千祈唔好錯過,非常入味㗎!
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椒鹽茄子
軟腍腍嘅茄子,外面係炸過嘅椒鹽脆皮,外脆內亂,鹹香十足,形成獨特嘅口感。
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鵝油福建炒飯
主打燒鵝嘅餐廳,連鵝油都唔會放過!呢個福建炒飯除咗有香菇、菜心粒、鵝肉粒同原隻蝦球,更以鵝油一齊炒香,

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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
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Date of Visit
2021-07-30
Dining Method
Dine In
Level4
103
0
2021-09-12 0 views
未食過深井燒鵝🤣因為路途真係太遙遠知道佢哋喺尖沙咀都有得食,就同屋企人去試吓食晚飯!一定要點佢哋嘅燒鵝,我地點咗份例牌,皮薄肉嫩,係真係賣相幾吸引,有光澤!肉亦唔老幾有肉汁!另外點左炸鮮奶、甜薯炒牛柳粒、燉湯同帶子炒西蘭花🥦 炸鮮奶有點太油膩,食一件都夠哂數,比較適合大伙兒sharing ~~係有甜味同埋香濃嘅牛奶味嘅,外層脆卜卜內面軟綿的 幾特別!但係西蘭花有少少苦味,可能係冇清洗得好乾淨😣搞到食剩好多西蘭花。竹笙老雞燉湯都好足料!好有鮮甜味!都幾滿意不過有少少貴,88蚊一人份環境都夠闊落不過冷氣機就爭咁啲,唔係好夠冷🤣🤣 整體不過不失,我諗下次都係專門買佢哋嘅燒鵝就夠了🤣
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未食過深井燒鵝🤣因為路途真係太遙遠知道佢哋喺尖沙咀都有得食,就同屋企人去試吓食晚飯!

一定要點佢哋嘅燒鵝,我地點咗份例牌,皮薄肉嫩,係真係賣相幾吸引,有光澤!肉亦唔老幾有肉汁!

另外點左炸鮮奶、甜薯炒牛柳粒、燉湯同帶子炒西蘭花🥦 炸鮮奶有點太油膩,食一件都夠哂數,比較適合大伙兒sharing ~~係有甜味同埋香濃嘅牛奶味嘅,外層脆卜卜內面軟綿的 幾特別!但係西蘭花有少少苦味,可能係冇清洗得好乾淨😣搞到食剩好多西蘭花。

竹笙老雞燉湯都好足料!好有鮮甜味!都幾滿意不過有少少貴,88蚊一人份

環境都夠闊落不過冷氣機就爭咁啲,唔係好夠冷🤣🤣
整體不過不失,我諗下次都係專門買佢哋嘅燒鵝就夠了🤣
燒鵝例牌
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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
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Recommended Dishes
燒鵝例牌
  • 例牌燒鵝
Level4
176
0
今次要介紹嘅餐廳係位於尖沙咀嘅裕鵝莊,乃深井裕記嘅姊妹店,而燒鵝理所當然亦係佢哋嘅主打之一。位處尖沙咀,令裕鵝莊相對總店有一定嘅地理位置優勢,而裕鵝莊亦由總店請到經驗豐富嘅老師傅到尖沙咀,務求為食客帶來與深井一樣水平嘅料理。Goose Manor is the Tsim Sha Tsui branch of Yue Kee, which specializes in roasted goose. The location of Goose Manor is more advantageous than in Sham Tseng. Goose Manor hires the chefs from the main store, in order to present you with the same quality of roasted goose as in Sham Tseng.◽燒鵝瀨粉 (Roast Goose with Lai Fen) $80燒鵝選用清遠嘅黑鬃鵝,利用高溫烤製,將鵝皮燒至香脆,卻又保留軟熟嘅肉質。味道富濃郁鵝香,配上瀨粉一流。Black maned gee
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今次要介紹嘅餐廳係位於尖沙咀嘅裕鵝莊,乃深井裕記嘅姊妹店,而燒鵝理所當然亦係佢哋嘅主打之一。位處尖沙咀,令裕鵝莊相對總店有一定嘅地理位置優勢,而裕鵝莊亦由總店請到經驗豐富嘅老師傅到尖沙咀,務求為食客帶來與深井一樣水平嘅料理。
Goose Manor is the Tsim Sha Tsui branch of Yue Kee, which specializes in roasted goose. The location of Goose Manor is more advantageous than in Sham Tseng. Goose Manor hires the chefs from the main store, in order to present you with the same quality of roasted goose as in Sham Tseng.

燒鵝瀨粉 (Roast Goose with Lai Fen) $80
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燒鵝選用清遠嘅黑鬃鵝,利用高溫烤製,將鵝皮燒至香脆,卻又保留軟熟嘅肉質。味道富濃郁鵝香,配上瀨粉一流。
Black maned geese in Qingyuan City is used, which gives a rich aroma of geese. The roasted geese have a crispy skin while preserving the soft and tender meat, which we highly appreciate.

蜜汁叉燒 (Char-Siu) $118
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叉燒肥瘦適中,表皮帶少量焦香,蜜汁令叉燒味道甜而不膩,極為可口。
The Char-siu has the right level of fat, with crispy roasted skin. The honey sauces give a sweet flavour while removes the greasiness of the Char-siu, which is mouth-watering.

椒鹽鮮魷釀蝦膠 (Squid with Stuffed Shrimp) $168
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椒鹽鮮魷釀蝦膠味道惹味,酥辣嘅味道令人上癮。而蝦膠配上鮮魷能夠將爽彈嘅質感提升,好值得一試。
This tastes extremely pungent with its salty and spicy flavour. The shrimp tastes springy together with the squid, which we strongly suggest you try.

柚子青檸骨 (Yuzu and Lime Ribs) $98
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柚子青檸嘅酸味令排骨極為開胃,肉質鬆軟,完全唔會覺得膩。
The sour flavour of yuzu and lime make the ribs very refreshing and appetizing. The rib is soft and it does not taste greasy at all.

蝦醬炒通菜 (Stir-Fried Morning Glory with Shrimp Paste) $80
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通菜鮮美嫩口,配上蝦醬令味道更濃烈。
The morning glory tastes delicious and tender, and the shrimp paste enriches the flavour.

懷舊炸鮮奶 (Deep Fried Milk) $88
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炸鮮奶外脆內軟,味道鮮甜,簡單卻又美味。
The deep-fried milk is crispy on the outside while soft on the inside. The milk tastes sweet, which is a simple but scrumptious dessert.

裕鵝莊
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Goose Manor
📍尖沙咀亞士厘道37號九龍中心地下C號舖
📍Shop C, G/F, Kowloon Centre, 37 Ashely Road, Tsim Sha Tsui
(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
Level3
62
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Finally coming here to try their signature 深井燒鵝😝😝. Came for a birthday lunch celebration so we ordered a total of 10 items! The restaurant is quite small and resembles the atmosphere of a 茶餐廳 with a tray of dirty dishes right behind me and narrow walkways. The restaurant was about half full of people and the time was 13:00. I was shocked with how fast they served everything as we placed the order and not even 5 minutes later, the first dishes arrives and by the time we finish taking photos of di
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Finally coming here to try their signature 深井燒鵝😝😝. Came for a birthday lunch celebration so we ordered a total of 10 items! The restaurant is quite small and resembles the atmosphere of a 茶餐廳 with a tray of dirty dishes right behind me and narrow walkways. The restaurant was about half full of people and the time was 13:00.


I was shocked with how fast they served everything as we placed the order and not even 5 minutes later, the first dishes arrives and by the time we finish taking photos of dishes that arrive, everything’s already here. Which meant we finished eating within 40 minutes. This could be a bad thing for some people as it means you cannot slowly enjoy each dish and some could get cold on the table, the air conditioning is also quite strong and loud.



深井燒鵝(半隻) (Roast Goose (Half)) $320


Shared between 7 people and is the perfect portion. Got to try the breast, thigh and leg. The meat is super duper tender and rich, the skin is crispy and explodes with goose fat when bitten. The goose fat and skin is perfect with 乃粉 or rice, definitely eat the goose over your 乃粉 or rice because all the excess liquid and fat would drip over it and enhance the flavor of everything 🤤🤩. And when it gets too oily, you dip it in the 酸梅汁 (sour plum sauce) and the taste is instantly balanced with a new twist, readying you for the next bite 😋. Now I will individually describe each taste and flavor profile in the different sections of the goose.


鵝胸 (Breast)
The breast was a thick tender piece of meat, no fat and tendons. It was a bit tough trying to bite a big piece and found it easier to tear the meat off little by little and eat it like that. The meat is extremely flavorful with that signature ‘roast meat umami-ness’ and the texture of the meat instantly tells you it’s goose and not duck due to the tender gaminess. The skin encasing this succulent meat is also thick with a thin crispy layer and a juicy mouthful of goose fat.


Recommend way of eating:
1. Tear off a piece of breast meat along the direction of meat line (?)

2. Eat it and soak in the delicious flavor.

3. Tear off another piece and dip in the plum sauce, eat that and ravel in how the taste changed drastically with a single condiment.

4. Eat a small piece of meat with skin, don’t worry if all of it comes off or the excess liquid is leaking out as it’ll fall into your Lai Fen/ Rice 🥰😂

5. Bite off a little piece of skin with the fat underneath and eat it with your Lai Fen/ Rice


鵝髀 (Leg)
The leg meat was softer and fattier compared to the breast with linings of fat that separated sections of the meat. The first bite I had of the meat and skin already made me crave for more. The crispy skin explodes and the fat inside leaked all over my mouth, the meat was extremely soft but still firm enough to experience the texture of it. The meat around the bone was stuck there and did not fall off which was sad but the flavor I sucked out from the bone was delicious.
This piece of meat is perfect with the sour plum sauce as it balances out the oil perfectly and gives it a luscious coating too.


鵝背(Back)
The meat here is almost nonexistent. The little piece of meat at the end of it is also quite hard to pull off the bone, you are mostly eating this piece for the crispy skin and the oil underneath the skin. I recommend soaking this in the Lai Fen and let the goose flavor seep into the soup and noodles before you slurp it up. Alternatively, you can (carefully) peel off the skin AND fat and eat it with rice.




蜜汁叉燒 (Char-Sui) $128
This Char Sui blew my mind. I did not have high expectations for this as I was more focused on the Goose. However, the meat was extremely tender and soft, completely different from the dry and tough meats you see from restaurants that specializes in Roast Char Sui. The pork flavor was not very prominent and there was little to non smokiness as there was no char on the side as well.




滷水鵝腎片(Marinated Goose Kidney) $68
Very generous portion for an appetizer of this price. The meat is tender and soft and not at all tough, each piece was connected to another one by a tendon and the tendon is quite chewy and flavorful too, the meat is very plump. The marinade for this really showed but was not too strong that it overpowered the offal taste.



豉油皇灼鵝腸 (Goose Intestines with Supreme Soy) $148
The intestines are extremely chewy, plump and bouncy. The portion was enough for all of us to try lots and it was layered over some bean sprouts with when eaten together tasted refreshing and crunchy. The soy sauce is a tad bit strong as it got quite salty after a few more bites.



深井椒鹽鮮魷 (Sham Tseng Salt and Pepper Squid) $138
The squid is tender albeit a bit chewy, it was also quite oily which means they could either serve it fresher or have a better absorption technique. The batter also separated from the squid easily when bitten and the 椒鹽 taste was not strong at all.



麻辣蝦球 (Spicy Shrimp) $180
This dish was definitely a star and favorite as it cleared off the plate in minutes. Every single piece of shrimp was extremely plump and big, none was over cooked and tough. The Mala sauce is very prominent and this dish can be called spicy. Sadly there was only 8-9 pieces but everyone got to try one and the green beans and red peppers they sautéed with was also delicious and spicy. The green beans reminded me of 干炒四季豆.



懷舊炸鮮奶3.6 [北海道3.6] (Deep Fried Milk [Hokkaido 3.6]) $88
WOW🤩. This is another must have here. The batter is crispy and extremely thin, allowing a single crunch before you get the milk. The milk inside (I think they made it a frozen panna cotta first before frying it for this texture) just straight up melts on your tongue the moment you touch it. The texture is silky soft like a panna cotta but not at all sweet and heavy. The piece is also enough for 3 bites and it would be enough to satisfy you.



鵝油炒時菜 (Stir Fried Seasonal Vegetables in Goose Schmaltz) $88
We chose 通菜 for this out of 8 options but only because 芥蘭 and 豆苗 were both unavailable. I was rather disappointed with this dish as 3/4 of the dish was of the stem which holds the least amount of flavor as it is high in water content. I could barely taste the Goose Schmaltz (rendered goose fat) and was not strong and heavy as the actual goose fat I ate. If you get this, I recommend eating it with a piece of goose skin or fat so it would actually taste acceptable.



乃粉 (Lai Fen) $20
A must have when eating Roast Goose, the texture of it is rougher and thicker than 粉絲 and crumbles more easily too. It was also extremely hard to pick it up with chopsticks as it is very short so I recommend eating it by using the goose as a spoon and then straight up shove them up your mouth with the soup.
This is also very good with their Char Sui as well but the fat and oil from the goose helps the bland noodles taste much better. If you are not fond of noodles than you can order a Rice for $16 as well.


Overall, I highly recommend coming at least once in your life, not only is their signature Roast Goose done to perfection but their other dishes are also outstanding. I recommend coming here with a large group of people (within reason) as their portions are quite large and you could order more varieties of dishes to try. It is also important to try every different cut of goose to understand the difference in texture and taste if you do not have a preference when it comes to cuts (like me, although I slightly prefer breast as it has more meat).



🔔 I have photos of the foods we ordered uploaded on my blog too. I had to upload separately as max number of photos is 12 and I wanted to group them altogether. ‼️


The service here is not bad as the waiters would help refill tea/water when you ask but only if you ask.


The total for this meal was $1,456. We used Openrice’s booking offer for 9折 on the A-La-Carte menu so it just took away the service charge.

深井燒鵝(半隻)
$320
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滷水鵝腎片
$68
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炸鮮奶
$88
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鵝胸
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鵝髀
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滷水鵝腎片
$68
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炸鮮奶
$88
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鵝背
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麻辣蝦球
$180
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蜜汁叉燒
$128
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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
2021-08-22
Dining Method
Dine In
Spending Per Head
$210 (Lunch)
Celebration
Birthday
Recommended Dishes
深井燒鵝(半隻)
$ 320
滷水鵝腎片
$ 68
鵝胸
鵝髀
滷水鵝腎片
$ 68
炸鮮奶
$ 88
鵝背
麻辣蝦球
$ 180
蜜汁叉燒
$ 128
  • 懷舊炸鮮奶
  • 燒鵝半隻
  • 豉油皇灼鵝腸
Level2
12
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2021-08-22 195 views
一直聽朋友推介去裕鵝莊食燒鵝,終於抽到時間去試一試星期五晚去食,即日係open rice訂位都訂得切,畢竟尖沙咀餐廳好多所以訂枱無咁難。而且係open rice 訂位仲有9折!建議想去食嘅大家不妨係open rice訂咗位先去當日18:30去到,無人排緊隊,入到餐廳發現都已經坐到7成滿。一入到餐廳首先聞到陣陣鑊氣味睇黎除咗燒鵝都要試試佢地嘅小菜。燒鵝例牌(下莊)果然名不虛傳,十分好食,皮薄肉嫩炸鮮奶呢樣都應該係童年回憶啦,以前細個成日同屋企人去酒樓都有得食,但係而家愈黎愈少地方有,見到裕鵝莊有得食就即刻叫黎試下無令我失望外脆內軟椰汁鮮奶燉桃膠同樣好味食埋呢個甜品真係好滿足!
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一直聽朋友推介去裕鵝莊食燒鵝,終於抽到時間去試一試


星期五晚去食,即日係open rice訂位都訂得切,畢竟尖沙咀餐廳好多
所以訂枱無咁難。而且係open rice 訂位仲有9折!建議想去食嘅大家不妨係open rice訂咗位先去


當日18:30去到,無人排緊隊,入到餐廳發現都已經坐到7成滿。一入到餐廳首先聞到陣陣鑊氣味
睇黎除咗燒鵝都要試試佢地嘅小菜。

燒鵝例牌(下莊)
果然名不虛傳,十分好食,皮薄肉嫩


炸鮮奶
呢樣都應該係童年回憶啦,以前細個成日同屋企人去酒樓都有得食,但係而家愈黎愈少地方有,見到裕鵝莊有得食就即刻叫黎試下
無令我失望
外脆內軟


椰汁鮮奶燉桃膠
同樣好味
食埋呢個甜品真係好滿足!
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2021-08-20 188 views
而家喺尖沙咀都食到深井燒鵝喇!佢地嘅燒鵝寶係屈哂機 每件都油脂豐腴 肉汁四濺 配埋甜酸醬簡直一絕👏🏻 另外燒腩肉亦係好高質 肥瘦相間 口感一流🤤燒味以外 我都會推介佢地嘅椒鹽魷魚酥同炸鮮奶 炸物做得好出色 炸粉唔會太厚 食落唔會油到漏咁👍🏻📍 裕鵝莊 尖沙咀亞士厘道37號九龍中心地下C號舖Taste: 👅👅👅Value for Money: 💰💰💰💰Will I return? Maybe(on a scale of 0-5 emojis)#ysafood港式#ysafood尖沙咀
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而家喺尖沙咀都食到深井燒鵝喇!佢地嘅燒鵝寶係屈哂機 每件都油脂豐腴 肉汁四濺 配埋甜酸醬簡直一絕👏🏻 另外燒腩肉亦係好高質 肥瘦相間 口感一流🤤
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燒味以外 我都會推介佢地嘅椒鹽魷魚酥同炸鮮奶 炸物做得好出色 炸粉唔會太厚 食落唔會油到漏咁👍🏻

📍 裕鵝莊
尖沙咀亞士厘道37號九龍中心地下C號舖

Taste: 👅👅👅
Value for Money: 💰💰💰💰
Will I return? Maybe
(on a scale of 0-5 emojis)

#ysafood港式
#ysafood尖沙咀
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2021-08-20 44 views
而家喺尖沙咀都食到深井燒鵝喇!佢地嘅燒鵝寶係屈哂機 每件都油脂豐腴 肉汁四濺 配埋甜酸醬簡直一絕👏🏻 另外燒腩肉亦係好高質 肥瘦相間 口感一流🤤燒味以外 我都會推介佢地嘅椒鹽魷魚酥同炸鮮奶 炸物做得好出色 炸粉唔會太厚 食落唔會油到漏咁👍🏻📍 裕鵝莊 尖沙咀亞士厘道37號九龍中心地下C號舖Taste: 👅👅👅Value for Money: 💰💰💰💰Will I return? Maybe(on a scale of 0-5 emojis)#ysafood港式#ysafood尖沙咀
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而家喺尖沙咀都食到深井燒鵝喇!佢地嘅燒鵝寶係屈哂機 每件都油脂豐腴 肉汁四濺 配埋甜酸醬簡直一絕👏🏻 另外燒腩肉亦係好高質 肥瘦相間 口感一流🤤

燒味以外 我都會推介佢地嘅椒鹽魷魚酥同炸鮮奶 炸物做得好出色 炸粉唔會太厚 食落唔會油到漏咁👍🏻

📍 裕鵝莊
尖沙咀亞士厘道37號九龍中心地下C號舖

Taste: 👅👅👅
Value for Money: 💰💰💰💰
Will I return? Maybe
(on a scale of 0-5 emojis)

#ysafood港式
#ysafood尖沙咀
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2021-08-19 179 views
冇諗過深井燒鵝喺尖沙咀開分店都一樣保持到質素。餐廳裝修環境優美,門面好光猛,喺亞士厘道都好容易搵到。佢啲小菜嘅質素都OK嘅,就好似呢個小炒王咁樣,啲腰果好脆口,魷魚韭菜嗰啲都好味。另外叫咗蜜桃冰茶同埋菠蘿冰茶,呢兩杯嘢飲都幾好飲,係一杯幾有特色嘅飲品。我唔係好識得欣賞呢個黑醋鵝肝,因為個鵝肝好粉,唔同平時喺潮州打冷舖食嗰啲咁香。重點係個燒鵝,個皮真係好好食,勁脆口,啲肉又10分嫩口,同一般酒樓嘅燒鵝簡直係差天共地。臨走之前嗌左紅豆沙同埋鮮奶桃膠,糖水都大大碗嘅,唔係話好好食,但係好過冇糖水食啦。之後連續兩日都忍唔住喺嗰度嗌咗燒鵝,最嬲尾背脊爆咗粒瘡,奉勸大家唔好食太多燒鵝,因為真係好毒,可以試吓呢度嘅其他小菜。
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冇諗過深井燒鵝喺尖沙咀開分店都一樣保持到質素。

餐廳裝修環境優美,門面好光猛,喺亞士厘道都好容易搵到。

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佢啲小菜嘅質素都OK嘅,就好似呢個小炒王咁樣,啲腰果好脆口,魷魚韭菜嗰啲都好味。

另外叫咗蜜桃冰茶同埋菠蘿冰茶,呢兩杯嘢飲都幾好飲,係一杯幾有特色嘅飲品。

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我唔係好識得欣賞呢個黑醋鵝肝,因為個鵝肝好粉,唔同平時喺潮州打冷舖食嗰啲咁香。

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重點係個燒鵝,個皮真係好好食,勁脆口,啲肉又10分嫩口,同一般酒樓嘅燒鵝簡直係差天共地。

臨走之前嗌左紅豆沙同埋鮮奶桃膠,糖水都大大碗嘅,唔係話好好食,但係好過冇糖水食啦。

之後連續兩日都忍唔住喺嗰度嗌咗燒鵝,最嬲尾背脊爆咗粒瘡,奉勸大家唔好食太多燒鵝,因為真係好毒,可以試吓呢度嘅其他小菜。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2021-08-14 250 views
昨晚兩個人叫了一份燒鵝下庄($190),一碟掌翼拼海蜇($68)和湯瀨($18),另外$9位茶。用openrice訂有9折。食物質素真是高質。先來的是燒鵝,一送上來未食已經聞到好香的味道。皮脆肉嫩又juicy,真係好正,真是暫時食過最正的燒鵝,難怪有米芝蓮推介。另外碟拼盤的海蜇有驚喜,份量好多而且好爽脆,掌翼普通但亦算合格,湯瀨粉就一般啦。還有,那些服務員姐姐服務態度好好,好細心,問有冇洗手間,佢話有,但因為女廁只有一格,佢仲走去幫我望望有冇位,真是好細心。總結重點,就是好少未食完一餐已經念住會再幫趁。(但唔知點解上存唔到相片)
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昨晚兩個人叫了一份燒鵝下庄($190),一碟掌翼拼海蜇($68)和湯瀨($18),另外$9位茶。用openrice訂有9折。食物質素真是高質。先來的是燒鵝,一送上來未食已經聞到好香的味道。皮脆肉嫩又juicy,真係好正,真是暫時食過最正的燒鵝,難怪有米芝蓮推介
。另外碟拼盤的海蜇有驚喜,份量好多而且好爽脆,掌翼普通但亦算合格,湯瀨粉就一般啦。還有,那些服務員姐姐服務態度好好,好細心,問有冇洗手間,佢話有,但因為女廁只有一格,佢仲走去幫我望望有冇位,真是好細心
。總結重點,就是好少未食完一餐已經念住會再幫趁。(但唔知點解上存唔到相片
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2021-08-13
Dining Method
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Spending Per Head
$170 (Dinner)
Recommended Dishes
  • 燒鵝下庄
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2021-08-10 305 views
到尖沙咀行街經過裕鵝莊即興去試下🥢, 記得小時候很喜歡與媽媽到深井裕記吃燒鵝😋。跳出深井到尖沙咀設新店的裕鵝莊, 地點方便又可以大飽口福。 下午茶時段, 我們點鴛鴦炒飯+熱奶茶$68、燒鵝(例) $160、 咸檸啤(跟餐$38) 。✨✨✨🔸燒鵝(例) 🧆~ 皮脆有光澤, 肉質嫩滑,肥瘦適中,配酸梅醬食用,好美味。🔸鴛鴦炒飯🍛~ 由細到大都很喜歡吃鴛鴦炒飯, 一碟飯有兩款味道, 雞肉配茄汁和蝦肉配白汁, 而我就比較喜歡雞肉配茄汁甜甜酸酸的味道🤤。🔸咸檸啤🍺~ 細細啖飲到苦澀的味道, 大大啖就飲到咸檸味, 可以一試。🔸熱奶茶☕~ 原先想點茶走,可惜沒有, 這杯熱奶茶好大杯, 茶香但不夠順滑。整體食物質素幾好, 價錢相宜, 值得推介。😄
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到尖沙咀行街經過裕鵝莊即興去試下🥢, 記得小時候很喜歡與媽媽到深井裕記吃燒鵝😋。跳出深井到尖沙咀設新店的裕鵝莊, 地點方便又可以大飽口福。 下午茶時段, 我們點鴛鴦炒飯+熱奶茶$68、燒鵝(例) $160、 咸檸啤(跟餐$38) 。✨✨✨
燒鵝(例) $160、 咸檸啤(跟餐$38)
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🔸燒鵝(例) 🧆~ 皮脆有光澤, 肉質嫩滑,肥瘦適中,配酸梅醬食用,好美味。
燒鵝(例) $160
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🔸鴛鴦炒飯🍛~ 由細到大都很喜歡吃鴛鴦炒飯, 一碟飯有兩款味道, 雞肉配茄汁和蝦肉配白汁, 而我就比較喜歡雞肉配茄汁甜甜酸酸的味道🤤。

鴛鴦炒飯
$68
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🔸咸檸啤🍺~ 細細啖飲到苦澀的味道, 大大啖就飲到咸檸味, 可以一試。
咸檸啤(跟餐$38)
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🔸熱奶茶☕~ 原先想點茶走,可惜沒有, 這杯熱奶茶好大杯, 茶香但不夠順滑。

熱奶茶
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整體食物質素幾好, 價錢相宜, 值得推介。😄

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DETAILED RATING
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Date of Visit
2021-08-09
Dining Method
Dine In
Spending Per Head
$143 (Tea)
Recommended Dishes
燒鵝(例) $160、 咸檸啤(跟餐$38)
燒鵝(例) $160
鴛鴦炒飯
$ 68
咸檸啤(跟餐$38)
  • 燒鵝(例)$160
  • 燒鵝(例)$160、咸檸啤(跟餐$38)
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2021-08-10 205 views
之前堂食下庄燒鵝鵝肝非常不錯,好好食,貨真價實。 早二日諗住外賣返屋企,先知鵝肝冇得外賣。 好奇怪收銀不停同我講下庄比較肥少D肉,我話之前堂食開,佢又不停再重複講多次。 我不以為意,冇鵝肝外賣,所以只買左下庄燒鵝,並叫留脾。 點知返到屋企,拎起隻脾食,脾下忽嫩肉唔見左,我都覺得算。 第二日食埋其他既肉,先發現除脾上有D肉外,其他全部係近pat pat位。 全部都冇肉食,雖然外賣有折,都唔使偷咁多肉走。 外賣仲要細碟過堂食,pat pat 都比埋你.
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之前堂食下庄燒鵝鵝肝非常不錯,好好食,貨真價實。
早二日諗住外賣返屋企,先知鵝肝冇得外賣。 好奇怪收銀不停同我講下庄比較肥少D肉,我話之前堂食開,佢又不停再重複講多次。 我不以為意,冇鵝肝外賣,所以只買左下庄燒鵝,並叫留脾。
點知返到屋企,拎起隻脾食,脾下忽嫩肉唔見左,我都覺得算。
第二日食埋其他既肉,先發現除脾上有D肉外,其他全部係近pat pat位。 全部都冇肉食,雖然外賣有折,都唔使偷咁多肉走。
外賣仲要細碟過堂食,pat pat 都比埋你.
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2021-08-04 327 views
𝕋𝕊𝕋 尖沙咀 • 𝔾𝕠𝕠𝕤𝕖 𝕄𝕒𝕟𝕠𝕣 裕。鵝莊 🦆📍尖沙咀亞士厘道𝟛𝟟號九龍中心地下ℂ號舖➰ 「裕。鵝莊」於𝟷𝟿𝟻𝟾年在深井創立,有著「深井燒鵝」的美譽,遠近馳名,而尖沙咀新店則由第三代主理,傳承總店傳統味道。➰🔹例牌 $𝟷𝟼𝟶 🦆鵝油甘香,與酸梅醬絕配,建議選擇下庄,因普通例牌燒鵝比較多骨,整體未算驚艷,以下重點推介幾款更為出色的小菜。🔸黃金蝦球 $𝟷𝟾𝟶 🍤珍寶越南大蝦加入秘製鹹蛋漿。即叫即炸,新鮮富鹹香。🔹鮑魚燴飯 $𝟷𝟼𝟾 🍘必食燴飯,以原隻大連吉品鮑魚入饌,混合豬腳、火腿及高湯熬製成的溏心醬汁,米飯加入蝦米及香菇燜煮,頗有咬口而味道香甜。🔸 懷舊炸鮮奶 $𝟾𝟾🥛酥脆薄身的炸衣,特別選用牛乳味濃的北海道3.6牛乳製作,外脆內滑。🔸甜薯黑椒安格斯牛粒 $𝟷𝟺𝟾 🐂🔸滷水鵝肝配意大利黑醋 $𝟼𝟾 🖤▫️椰香鮮奶桃膠 $𝟺𝟾🥥▫️楊枝甘露 $𝟺𝟾🥭
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𝕋𝕊𝕋 尖沙咀 • 𝔾𝕠𝕠𝕤𝕖 𝕄𝕒𝕟𝕠𝕣 裕。鵝莊 🦆
📍尖沙咀亞士厘道𝟛𝟟號九龍中心地下ℂ號舖

「裕。鵝莊」於𝟷𝟿𝟻𝟾年在深井創立,有著「深井燒鵝」的美譽,遠近馳名,而尖沙咀新店則由第三代主理,傳承總店傳統味道。

🔹例牌 $𝟷𝟼𝟶 🦆
鵝油甘香,與酸梅醬絕配,建議選擇下庄,因普通例牌燒鵝比較多骨,整體未算驚艷,以下重點推介幾款更為出色的小菜。
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🔸黃金蝦球 $𝟷𝟾𝟶 🍤
珍寶越南大蝦加入秘製鹹蛋漿。即叫即炸,新鮮富鹹香。

🔹鮑魚燴飯 $𝟷𝟼𝟾 🍘
必食燴飯,以原隻大連吉品鮑魚入饌,混合豬腳、火腿及高湯熬製成的溏心醬汁,米飯加入蝦米及香菇燜煮,頗有咬口而味道香甜。
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🔸 懷舊炸鮮奶 $𝟾𝟾🥛
酥脆薄身的炸衣,特別選用牛乳味濃的北海道3.6牛乳製作,外脆內滑。
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🔸甜薯黑椒安格斯牛粒 $𝟷𝟺𝟾 🐂
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🔸滷水鵝肝配意大利黑醋 $𝟼𝟾 🖤
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▫️椰香鮮奶桃膠 $𝟺𝟾🥥
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▫️楊枝甘露 $𝟺𝟾🥭
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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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2021-07-26 774 views
呢兩年讀FT master太辛苦🥲最近終於放監,於是同朋友四個人一行人去裕鵝莊食燒鵝賀一賀🥳#滷鵝翼鵝腎— 前菜叫咗滷鵝翼鵝腎。鵝腎比較淋,有啲人未必鍾意呢個口感,但係我覺得幾好食鵝翼好惹味,前菜算不錯😌#半隻燒鵝— 主角黎啦😍燒得好靚熱辣辣、多肉汁、皮又脆、肉又多,4個人差d食唔曬黃金蝦球— 呢個好好味!唔會好漏,鹹蛋黃好香同大蝦好夾,送飯一流元貝蛋白炒飯— 很清爽,料很多,可以😌炸鮮奶— 最後來個甜品,炸鮮奶皮很薄,熱辣辣超好吃😋總結:食物不俗、服務可以、惟座位比較窄
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呢兩年讀FT master太辛苦🥲最近終於放監,於是同朋友四個人一行人去裕鵝莊食燒鵝賀一賀🥳

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#滷鵝翼鵝腎— 前菜叫咗滷鵝翼鵝腎。鵝腎比較淋,有啲人未必鍾意呢個口感,但係我覺得幾好食
鵝翼好惹味,前菜算不錯😌
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#半隻燒鵝— 主角黎啦😍燒得好靚
熱辣辣、多肉汁、皮又脆、肉又多,4個人差d食唔曬

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黃金蝦球— 呢個好好味!唔會好漏,鹹蛋黃好香同大蝦好夾,送飯一流

元貝蛋白炒飯— 很清爽,料很多,可以😌

炸鮮奶— 最後來個甜品,炸鮮奶皮很薄,熱辣辣超好吃😋

總結:

食物不俗、服務可以、惟座位比較窄
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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裕·鵝莊 Goose Manor @goosemanorhk📍尖沙咀亞士厘道37號九龍中心地下C號舖.裕·鵝莊 @goosemanor.hk 係由深井裕記第三代兩兄弟主理,於尖沙咀開設呢間走年輕人路線嘅燒味粵菜館🥢 致力保留總店傳統味道,又能迎合年輕人口味~ 除咗招牌燒鵝外,亦加入咗唔少特色小菜、燉湯、炒麵飯,非常有水準👍🏻 ️.🦆 深井燒鵝(上庄;例牌)$160: 餐廳選用自家農場飼養嘅黑鬃鵝,以天然飼料餵飼,用上燒爐明火烤製,燒鵝色澤赤紅,鵝皮夠哂香脆鬆化,鵝肉肉質肥美厚實,鵝味濃郁,咬落口,肉汁流哂岀嚟,再點上特製酸梅醬,可提升鵝肉鮮味😍 雖然通常食燒鵝都會揀下庄,因為有燒鵝脾,但係老闆見到我哋係女士,就建議我哋食上庄,肥膩感冇咁重🤣.🥛 懷舊炸鮮奶3.6 (北海道3.6)$88: 炸鮮奶炸得酥脆,外層炸衣非常薄身,特別選用北海道3.6牛乳製作,內𥚃牛乳味香濃,夠哂滑溜,完全做到外脆內嫩👍🏻.🍤 黃金蝦多士 $78: 一小塊麵包上塗上蝦膠,爽口彈牙夠鮮甜,麵包多士亦非常脆口,炸至金黃色,外層以咸蛋黃包裹,可惜略嫌有點油膩😌.🦆 豉油王灼鵝腸 $138: 每一條鵝腸都吸收哂豉油嘅精華
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裕·鵝莊 Goose Manor @goosemanorhk
📍尖沙咀亞士厘道37號九龍中心地下C號舖
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裕·鵝莊 @goosemanor.hk 係由深井裕記第三代兩兄弟主理,於尖沙咀開設呢間走年輕人路線嘅燒味粵菜館🥢 致力保留總店傳統味道,又能迎合年輕人口味~ 除咗招牌燒鵝外,亦加入咗唔少特色小菜、燉湯、炒麵飯,非常有水準👍🏻 ️
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🦆 深井燒鵝(上庄;例牌)$160
: 餐廳選用自家農場飼養嘅黑鬃鵝,以天然飼料餵飼,用上燒爐明火烤製,燒鵝色澤赤紅,鵝皮夠哂香脆鬆化,鵝肉肉質肥美厚實,鵝味濃郁,咬落口,肉汁流哂岀嚟,再點上特製酸梅醬,可提升鵝肉鮮味😍 雖然通常食燒鵝都會揀下庄,因為有燒鵝脾,但係老闆見到我哋係女士,就建議我哋食上庄,肥膩感冇咁重🤣
深井燒鵝(上庄;例牌)
$160
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深井燒鵝(上庄;例牌)
$160
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🥛 懷舊炸鮮奶3.6 (北海道3.6)$88
: 炸鮮奶炸得酥脆,外層炸衣非常薄身,特別選用北海道3.6牛乳製作,內𥚃牛乳味香濃,夠哂滑溜,完全做到外脆內嫩👍🏻
懷舊炸鮮奶3.6 (北海道3.6)
$88
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🍤 黃金蝦多士 $78
: 一小塊麵包上塗上蝦膠,爽口彈牙夠鮮甜,麵包多士亦非常脆口,炸至金黃色,外層以咸蛋黃包裹,可惜略嫌有點油膩😌
黃金蝦多士
$78
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🦆 豉油王灼鵝腸 $138
: 每一條鵝腸都吸收哂豉油嘅精華,非常入味,鵝腸亦清理得好乾淨,腸味濃郁,夠肥美爽口😆
豉油王灼鵝腸
$138
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🍲 杏汁菜膽燉豬肺 $78
: 香甜杏仁汁入味清潤,杏仁味重,亦非常足料,有兩大嚿豬肺、瘦肉、菜膽,豬肺新鮮爽滑,鮮味十足!
杏汁菜膽燉豬肺
$78
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🥬 鵝油炒時蔬 $88
: 用上鵝油炒的菜心,鵝油香氣十足,不過怕油膩嘅人士就揀番清炒嘅煮法😉
鵝油炒時蔬
$88
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🍺 少爺啤-飛雲 $58
: 小麥啤清爽宜人,口感柔軟,加入咗柑橘橙皮同新鮮磨製嘅芫荽籽,散發陣陣柑橘香,感覺輕盈,配燒鵝一流☺️
少爺啤-飛雲
$58
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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
Recommended Dishes
深井燒鵝(上庄;例牌)
$ 160
深井燒鵝(上庄;例牌)
$ 160
懷舊炸鮮奶3.6 (北海道3.6)
$ 88
黃金蝦多士
$ 78
豉油王灼鵝腸
$ 138
杏汁菜膽燉豬肺
$ 78
鵝油炒時蔬
$ 88
少爺啤-飛雲
$ 58
Level4
由【裕記燒鵝 Yue Kee, 深井 Tsam Tseng, Hong Kong 🇭🇰】, 第三代已經獲得米芝蓮 Michelin 推介之後人, 開的【裕.鵝莊 Goose Manor, 尖沙咀店】位於亞士厘道, 前嗰幾十年的尖沙咀 "食街", 但忽然間好像現代人已經少知道!始終可能是要由樓梯行上這條橫街.. ___🌟 先說這裏的新鮮燒鵝 Roast Goose with Crispy Skin Chiu Chow historical style from Sham Tseng.好明顯係潮蓮燒鵝 ~潮州式的現代親戚. 上皮上得靚, 醃料也超級入味. 二十世紀後的香港人以為燒鵝一定係最脆皮, 就一定有所不知. 廣東省有些燒鵝是浸入湯吃, 就算在本地出名的 「鏞記」也是把熱汁淋上脆皮面, 半脆皮半淋希望帶給最佳的 Compromised Balance. 給客人.🌟 燒鵝頸 Roasted Goose Neck. 識得食的人一定會叫, 燒鵝之中的重要部位. 而且這裏算是便宜, 份量亦多. 最適合配紅酒或者威士忌 Whisky 🥃🌟 深井古法椒鹽鮮魷 Salt & Pepper Fried
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由【裕記燒鵝 Yue Kee, 深井 Tsam Tseng, Hong Kong 🇭🇰】, 第三代已經獲得米芝蓮 Michelin 推介之後人, 開的【裕.鵝莊 Goose Manor, 尖沙咀店】

位於亞士厘道, 前嗰幾十年的尖沙咀 "食街", 但忽然間好像現代人已經少知道!始終可能是要由樓梯行上這條橫街..

___
🌟 先說這裏的新鮮燒鵝 Roast Goose with Crispy Skin Chiu Chow historical style from Sham Tseng.

好明顯係潮蓮燒鵝 ~潮州式的現代親戚. 上皮上得靚, 醃料也超級入味. 二十世紀後的香港人以為燒鵝一定係最脆皮, 就一定有所不知. 廣東省有些燒鵝是浸入湯吃, 就算在本地出名的 「鏞記」也是把熱汁淋上脆皮面, 半脆皮半淋希望帶給最佳的 Compromised Balance. 給客人.


🌟 燒鵝頸 Roasted Goose Neck.

識得食的人一定會叫, 燒鵝之中的重要部位. 而且這裏算是便宜, 份量亦多. 最適合配紅酒或者威士忌 Whisky 🥃


🌟 深井古法椒鹽鮮魷 Salt & Pepper Fried Calamari.

他們多年來加以改良的椒鹽鮮魷. 絕對是香港之最. 人哋有的, 是歷史! 😬
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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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  • 黃金蝦球
  • 椒鹽鮮魷
  • 鵝頸
  • 燒鵝
  • 懷舊炸鮮奶
  • 黃金蝦多士