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| Restaurant: | Hong Kong Old Restaurant |
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| Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Food and Health Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department has launched the "League of RSS-friendly Restaurants" ("League"). Restaurants participated in the League will offer less-salt-and-sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the League Labels for displaying in the premises for public identification. For details, please click here, https://www.fhb.gov.hk/en/our_work/feh/rssf.html
Exit A2, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
27221812
Introduction
Hong Kong Old Restaurant is a traditional Shanghainese restaurant that has carefully refined its dishes to fit the tastebuds of Hong Kong people. A few of their signature dishes include pan fried buns, smoked eggs with walnut and crab meat and roes with tofu.
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Opening Hours
Today
11:30 - 23:00
Mon - Sun
11:30 - 23:00
Signature Dishes
Recommended Dishes
香港老飯店歷史悠久, 亦都是在香港名牌上海菜之一, 位於尖沙咀寶勒巷的分店, 要由地面上條長長的樓梯(沒有升降機), 對老人家或行動不便者較為不便. 地方闊落, 有良好的服務態度, 當然在價錢上也反映出來😅安排入座後, 服務員開茶, 亦擺上用熱水燙過的茶杯碗筷, 感覺較為衛生. 開了壺鐵觀音, 茶葉靚, 茶味香濃.厚厚的菜牌, 內有太多選擇, 而我們所選以下食物👇鎮江餚肉 外表形態非常有層次, 上湯啫喱&餚肉分佈分明, 味道可以合桃燻蛋琥珀合桃夠香脆, 甜度適中. 反而主角燻蛋略為失色, 欠缺煙燻味, 與普通一隻烚蛋沒分列 蜜汁烤雙方 軟軟的方形飽片, 夾著脆脆的炸腐皮, 鬆化的蜜汁腿片, 整體組合完美演繹😋👍👍香煎小黃魚小黃魚比我們想像中大條, 外脆內嫩, 味道恰當好😋👍👍鮮肉小籠包 一籠有十隻令籠包, 皮薄餡靚, 豬肉沒有豬騷味, 內裏上湯不算多, 不過味道非常好😋👍👍 就算放耐了室温食都好味蔥油大餅厚厚的蔥油大餅, 外面煎到金黃色, 餅面佈滿白芝麻, 外脆內軟. 我本人略嫌內裡蔥粒不夠多, 再多d蔥就更好🤭酒釀丸子用料多, 有酒味, 丸子有咬口, 酸味比甜味重, 這碗糖水算是少糖系列
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聽過同睇過好多人介紹及好評, 作為上海菜fans, 當然要試試.差唔多夜晚8:45先入左, 所以都點菜點得有啲急. 頭盤叫左核桃燻蛋 $68/2pcs核桃香脆, 甜而不膩, 燻蛋嘅煙燻味口腔同鼻腔都感受到, 不過可以稍微鹹啲 而家大閘蟹季節當然要食下有關大閘蟹嘅菜式啦~蟹粉豆苗 $560本身都知道豆苗貴, 但係$580真係有啲過分, 如果蟹粉係好食嘅 $580一啲都唔貴, 但係佢嘅蟹粉係溝左好多野, 無哂蟹粉鮮味. 我寧願份量少但係好食啲 蟹粉小籠包 $128 / 4pcs又係極少蟹粉嘅小籠包, 同普通小籠包無分別 建議大家都唔好點個蟹粉系列 除左蟹粉系列, 其實其他野係唔貴 普通上海菜就點左:賽螃蟹 $138超多蛋白, 配埋蟹醋, 真係以為自己食緊蟹松子黃魚 $248個人唔太喜歡甜酸味, 所以唔評論, 但係同行人士話好食.
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疫情影響太耐冇出街食晚飯，約咗同兩個舊同事去咗尖沙咀香港老飯店食飯。鎮江餚肉，每逄食上海菜指定動作必叫，餚肉有少少似啫喱，一口吃有層次，餚肉夠凍。上海粗炒麵，大大碟，有鑊氣，唔會炒得乾，加埋少少豆瓣醬very good 👍🏼賽螃蟹，蛋白滑，加埋蛋黃、醋，又有一種味道。小籠包，皮薄適中，湯汁多，肉質鮮，要小心慢慢夾起，一唔小心好容易流汁。熱素鵝，第一次食，有少少似腐皮卷，食落有分別，就係素鵝皮同餡料分別，加少少醋更加好味😋裝修比較傳統，地方大，服務態度好，環境衛生😊
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This is probably my favorite Shanghainese restaurant on Kowloon side. We usually have family dinners here. My dad really likes to 包點 like all kinds of steamed dumplings: the skin is soft and very juicy inside. Be careful not to let the juice squirt everywhere or even burn your tongue. My mum’s favorite is the pancake. It’s very crispy and a good dish to share since I can’t take more than 1 slice a meal.My brother likes the abalone and sharks fin soup. I don’t eat sharks fin but the soup is very meaty from the ham. My favorite is the stuffed chicken wings (very crispy and the glutinous rice just the correct texture), and the small prawns (perfect with a bowl of white noddles). There’s another crispier version with slightly bigger prawns but I don’t like all the shells.The chicken is good. Crispy skin; meat tender.For appetizers, we have usual suspects being the eel and bean curd skin. All good.As dessert, they always like to order the 高力豆沙 saying it’s very fluffy. I’m not a fan of red bean so no comment.In summary, good place for family dinners. Quality of food is good. Recommended.
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🥢簡介香港老飯店位於尖沙咀寶勒巷，空間寬敞、裝潢簡潔懷舊，提供多款正宗上海菜式，味道可口，值得一試。🌟特色- 正宗上海菜👍🏻必試- 鎮江肴肉：肴肉乃上海菜必試之選，入口彈牙，口感類近果凍，味道咸香可口- 醉雞：花雕味香濃，雞肉已去骨，入口嫩滑；雞皮毫不油膩，而且爽口彈牙，值得推介- 小籠包：湯汁豐富，餡料肥瘦適中，入口即化；皮雖薄但不易破損，可輕易以筷子夾起- 賽螃蟹：除了蛋白外，同時加入瑤柱，令口感更類近螃蟹，並以蛋黃模仿蟹膏，味道鮮美- 松子魚：松子魚於坊間較為少見，因此乃必試之選。黃魚炸至金黃香脆，配以酸甜醬汁，美味開胃，但醬汁偏酸，怕酸人士請注意💰價錢- 約每人400港幣🎖評分- 4/5
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