96
27
15
5-min walk from Exit A3, Wan Chai MTR Station continue reading
Telephone
2591 1898
Introduction
Hong Zhou Restaurant maiinly provide Hong Zhou dishes with simple chinese decoration.They provide excellent services and genuine cuisine.Special recommendation in clued Fried Noodles in Hong Zhou Style and Shelled shrimps with dragon well tea leaves.These two dishes bring you with fresh and special feelings. continue reading
Good For
Group Dining
Family Style Dining
Opening Hours
Mon-Sun: 11:45-14:30; 17:45-22:30
Payment Method
Visa Master Cash
Number of Seats
100
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Parking
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 (149)
Level4 2017-02-26
1902 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.)
Level4 2017-03-10
865 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.)
Level2 2017-02-15
1142 views
俗語話:人不可以貌相,海水不可以斗量。你睇吓碟餸,簡單純樸,顏色分明,氣質優雅, 你又點會估到:係臭㗎,仲係好臭!!我諗起電影《國產凌凌漆》裡面,周星馳與餐廳夥計對答的一幕:凌凌漆:夥計夥計:係凌凌漆:你哋呢度啲豆腐又話最出名嘅?夥計:係啊凌凌漆:臭架喎夥計:出名臭吖嘛!凌凌漆:可唔可以攞啲出名好食嘅過我呢?夥計:都係豆腐囉凌凌漆:唔係啩?夥計:係呀,你當佢臭豆腐咁食,觀感就會fit哂。凌凌漆:咁畀多個炸嘅我吖 (大家對笑)…… 阿琴,香港嘅商場真係包羅萬有啊可?Cut ! 唔該講返碟餸。OK, 喺我面前呢碟叫「紹興蒸雙臭」,屬浙江紹興名菜。何謂雙臭?即臭豆腐同臭莧菜梗(stem)。真係臭到發癲,比炸臭豆腐更臭,臭到嘔,臭到冤崩爛臭,哈哈!點解咁臭?豆腐同莧菜梗首先經臭鹵水發酵,吸收唒臭鹵水後,再把臭莧菜放喺臭豆腐上面一齊蒸,那種酸縮,發霉,惡臭氣味透過蒸氣散發出來,問你點頂。加上臭莧菜和臭豆腐兩者在蒸嘅過程中產生化學作用,臭上加臭。雖然係臭,但係食得好開心,好好玩。每個人嘅反應都唔同,有啲搖唒頭,有啲用紙巾全程掩住個鼻,有啲笑到黐哂線,有啲講哂粗口,有啲搬碟餸去第二邊,有啲話冇問題不停食,現場的互動令到成餐飯都開心哂。不過,真係好臭,食到尾都仲感受到嗰陣臭味。我問坐我隔嚟嘅肥仔William感覺如何,佢帶著堅定嘅眼神咁樣答我:「臭 N.G.H. 吖!!」🙊🙊😲😲 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-12-14
3247 views
晚上六點半來到,不是太多人,但坐到七點便開始多人,結果全酒家坐滿,建議來這裡晚飯都是預先訂位好d醉乳鴿,眼見色澤比較深,食落果然酒味極之香濃。幹煎小黃魚,熱辣辣,皮煎得甘香,肉滑有肉汁,超正純菜魚圓湯,純菜是杭州特產,口感爽滑,魚圓非常特別,口感似豆腐,必食但高力豆沙就不合格了,非常油膩,需要改善另外這裡的服務也不錯,聽到我們說凍,便主動把冷氣關低一點 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Hong Zhou Restaurant which is located in the heart of Wan Chai was awarded 1 Michelin star from 2011-2015. They didn't get awarded a 1 Michelin star this year but the food at Hong Zhou Restaurant was still spot on. I've only had Hong Zhou food once or twice before but Hong Zhou cuisine is very similar to Shanghainese food and you know I love me some Shanghainese food!! The restaurant is your typical Chinese restaurant with simple decor. The restaurant had a full house when we went and was full of delicious aromas coming from the kitchen!Hairy crabs are backkkkkk! How could we not order them. Look at that juicy, fatty and amazing hairy crab roe. <3 #PerfectionThe hairy crabs are HK$320 for one!Shredded vegetables tossed with dried bean curd HK$68. I love this dish- the minced veggies had a strong sesame oil dressing to it that helped bring out the great flavors of the fresh vegetables.Braised Dong Po Pork Belly (東坡肉 served with 4 pieces of man tou | HK$100) – this dish is delicious- the ridiculously fatty pork belly is nicely marinated, rich, and saucy and slow braised in a combination of soy sauce, cane sugar and Chinese wine to get that amazing flavor and color.AMAZE-BALLS! The pork belly is ridiculously pic and tender. You then place the fatty, braised pork belly in between the sweet and fluffy man tou. Last step- Devour!! Absolutely loved this dish.Sautéed Pea Sprouts with Crab Roe, $268. This dish was great. The pea sprout dish came out piping hot and was flavorful, tasty and extremely appetizing. Gotta pack in the veggies.Steamed dumplings stuffed with minced pork, 4 pieces for HK$28. The xiao long bao dish was good but I thought the skin wrapping was a bit on the thicker side.Last but not least....this dessert!!! I wished the deep fried crust was a bit thinner but overall had a delicious dinner at Hong Zhou Restaurant. I'll be back to check out the rest of the other endless dishes on the menu. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)