97
29
15
5-min walk from Exit A3, Wan Chai MTR Station continue reading
Telephone
25911898
Introduction
Hong Zhou Restaurant serves Jiang-Zhe cuisine and the inside of the restaurant has simple Chinese decorations. Special dishes at this restaurant include the fried noodles Hangzhou style, grilled shrimps and duck soup. continue reading
Good For
Group Dining
Family Style Dining
Opening Hours
Today
11:45-14:30
17:45-22:30
Mon-Sun
11:45-14:30
17:45-22:30
Payment Method
Visa Master Cash UnionPay
Number of Seats
100
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Parking Details
Phone Reservation
10% Service Charge
TV Broadcast
Signature Dishes
Braised Spinach in Superior Soup Duck Soup Boiled duck and wonton in casserole Fried Noodles in Hong Zhou Style Dongpo Pork Shelled shrimps with dragon well tea leaves
Review (152)
Level4 2017-02-26
5080 views
門面的確非常不起眼,似窄窄的舊唐樓入口,燈光暗沉,但其實別有洞天。經過細長的樓梯,就來到這間連續5年拿到米芝蓮1星、連發哥金庸陳方安生都是熟客的名人飯堂。室內裝潢時尚雅緻高級,燈光經用心設計,打在餐桌中央令所有食物閃閃生輝。叫了多款頭盤,其中是在醉鴿與醬鴨中掙扎叫那一款,醉鴿我能預計它的味道,所以叫了後者。的確意想不到,以為會附上濃油赤醬,怎料外形是像風乾的臘味,食味也像金華火腿,充滿咸香。***海蜇,我認為麻油味過重,但同席的朋友卻非常喜歡,特別時清新的蔥香。**素鵝,稱得上完美,薄薄的腐竹層層疊疊,每一片都完美上色,上上下下都吸滿了帶甜的醬汁,筷子一夾,汁液已如湧泉般從層次間滲出,放進口腔更有爆汁的效果。*****馬蘭頭,跟一般在上海飯館吃到的近似,清爽無渣。***龍井蝦仁,味道清淡不油膩。***東坡肉,按傳統做法放在小陶甕內,油而不膩,席間的飯食男女都是吃貨,深明東坡肉不肥不食的道理,搶著要最肥美的那一塊,把瘦肉落單了。用夾包夾著東坡肉來吃,帶甜的夾包把肉塊溢出的肥油和醬汁都吸附著,一口咬下去,極度滿足。*****蒓菜魚圓湯,第一次品嚐蒓菜,它在粤菜中怎少出現,外形像迷你版的荷葉,捲著,有點點潺,滑𠽌𠽌,很有趣很驚喜而獨特的食感,與同是滑不留口的魚圓十分配合。魚圓用雪白魚肉加蛋白用人手打成,可說是只此一家。軟綿輕巧,充滿蛋白香,像吃太平館的焗梳乎厘,叫人一試難忘。*****富貴雞,即乞丐雞,要預訂的菜式。雞先醃一小時,打入醬汁,用三層荷葉和黃泥包著,用300和200度的火力慢焗5小時以上。雞肉非常嫰滑,骨肉分離。雞內釀有大頭菜。*****家常餅,厚身的蔥油餅,像饅頭的質感,兩面炸香但絕不油膩。有些微微燶邊的位置最香口美味。用來點富貴雞的醬汁也不錯。****窩貼,我太飽沒有吃到,但見朋友全都吃到噴汁,可見內裡應當汁液豐富。服務非常優質,絕對實至名歸的米芝蓮,近年享用過最歡愉的一頓飯。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-07-15
1071 views
Quite an unassuming-looking place from the outside, this restaurant apparently offers the most authentic Hangzhou cuisine in HK. I've been here a few times and it's always full to the bursting point during meal times, so reservations are probably necessary the vast majority of the time.We ordered fish ball soup--unlike the firm, bouncy fish balls common in Hong Kong, these fish balls are very large, soft, soggy and barely holds together, apparnetly because they are made from actual pureed fish with no added ingredients (?).  I thought the fish balls tasted watery and was unimpressed, but my dining companion, who is from around the Hangzhou region, assured me this dish is very authentic and fresh.  The soup was a disappointment, as it was so very obviously MSG soup (boiled water with a little veggie and lots of MSG)--I liked MSG soup growing up but getting it at a not-inexpensive restaurant as part of a premium fish ball dish? Not so much. This isn't an one-off event, either, this soup is regularly MSG-like, because I had the same dish during lunch a couple of days before at the same restaurant.  My favorite was the nice stir-friend rice cake, which was not too greasy, stir-fried with some veggies just to the point of softness, and a very filling, chewy dish. A minor note for families with very young children--we had a baby in tow during my last visit, so we asked for a baby chair. The friendly staff offered a nice, sturdy-looking booster seat that goes on top of a regular dining chair, but there was no seat belt to strap the baby with, so our 18-month old was bobbing precariously on top of the booster seat with nothing to hold him in, which is not ideal.  We ended up having to park our baby in the baby stroller instead of having him sit at the table with us. A minor inconvenience.One thing that takes away from the dining experience is the ambience. It always feels like night time here, regardless of whether it's sunny or rainy or pitch black outside, which is ok for dinner but peeves me to no end during lunch hour.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-07-15
1027 views
灣仔近英皇附近,曾經有一檔好嗅的嗅豆腐,但近年好像關門了。只是每次經過那一帶,還是會有股嗅豆腐味瓢過,很是懷念。今晚,心血來潮就是想吃,搜尋下見到杭州酒家,就試試吧!我知道這家店最出名是蒸雙嗅,但是對炸物一家的我們來說始終欠吸引力,因為我哋一家三口真係好鍾意食炸嘢當嗅豆腐上桌時,那股嗅嗅味真的魅力沒法擋,連鄰桌都說嗅我們也顧不得那麼多,食咗先講!外脆內軟是基本要求,豆腐滿滑的喔!同場加映炸響鈴,又脆又新鮮,不過可惜我還是覺得用來打邊爐最夾。我們也叫了魚圓,第一次吃,最初還以為跟普通魚丸一樣,食落真心滑而嫩馬蘭頭一般水準;乾蔥拌麵反而有驚喜;小籠包賣光了,次選生煎飽,一般般,底脆但面太軟,像蒸過了頭般過濕。總結:嗅豆腐必吃,下次要試小籠包! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-07-09
787 views
午市優惠:雲吞雞(半隻) $58小籠包 (4隻) $16見到呢兩個優惠有d 吸引,就去左試下~首先叫左一客雲吞雞! d 湯可以分到6碗左右,店員會用細碟盛載半只雞之後再叫了一些小菜係餐牌見到臭豆腐,即刻叫左!上菜後已聞到一陣陣臭豆腐味豆腐炸得好脆,好食之後再叫左咸肉百頁包意想不到好食!百頁吸收了清湯,一咬d湯流出,正!最後仲叫左兩籠小籠包,小籠包反而不太好食,皮厚,又似蒸得過火。總括黎講都不錯,d午餐優惠不限次數。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-03-10
2357 views
今天好想吃蒓菜魚丸,剛剛杭州酒家有客人訂台沒來,我們有幸還有一張2人枱。第一時間點出蒓菜魚丸,馬蘭頭,蔥油麵,還有篤菜炒墨魚。蒓菜魚丸還是一如以往,滑滑的蒓菜一朵朵的浮在湯汁中,入口也滑滑的。魚丸入有豆腐的口感切又滿有魚味,不是實的的,入口好軟滑,需知道蒓菜里的魚丸做得好唔好完全係考一個廚師最大嘅功夫。馬蘭頭又係一道功夫菜,貴的唔係材料,而係功夫。將馬蘭頭嘅呢一種菜輕輕調味煮熟,攤凍再瀝乾水分,切成小小的一粒,伴入切好煮熟的豆腐乾,確保水份瀝乾,比例上也要拿捏得準,其實單單係製造嘅成本,未計師傅嘅人工都已經值$60架啦,所以道菜值得一試,這裏的廚師做得又非常不錯。篤菜炒墨魚,係我好喜歡嘅菜式,幾乎每一次你都會點呢個菜,不過呢次嘅墨魚就好似切得比較粗身,一般來講墨魚切得比較幼細啲,就可以連䔍菜雪菜一齊食,味道嘢味得黎又入味。蔥油麵純粹係個人喜好,對於不太喜歡吃肉的人來講,這個蔥油麵真的是有點兒邪惡,但係又非常之好味嘅地道麵食,入口嘅麵條帶着滿口蔥油嘅香味,不過食到呢個菜嘅時候都已經飽飽地啦。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)