103
31
15
4-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
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
Review (161)
中秋佳節,特意預定了連續八年榮獲米芝蓮一星的杭州酒家慶祝。古語有云:上有天堂,下有蘇杭;杭州菜式味濃功夫多,當然要誠邀家人共嚐。是日全場滿座,若不是一早預定了枱,一定未能入座。杭州酒家有多款必點菜式,如紅燒圓蹄、上海小籠包、烟燻黃魚、老火朣湯、糯米蓮藕、臭豆腐等等,因我們人數不多,未能每一款都品嚐,但都點選了幾款主打菜。1. 紅燒圓蹄選用冰糖、老抽、生抽、蠔油等濃郁醬料調味,豬肉經高溫慢燉,皮肉燉至分開,經冰糖醃製後的豬肉表皮微啡焦香,肉嫩味香。上菜時,侍應會先用刀叉切開圓蹄內部,分成小份。紅燒圓蹄另一巧手的功夫是要蒸燉時確保內部溫度不會太高,否則豬肉會蒸至過熟,入口黏牙。然而,杭州酒家的紅燒圓蹄則沒有此問題,切開後的圓蹄肉汁滿盛,混合白飯絕對是一等一美食。2. 蒸雙臭此菜式是當晚一位長輩挑選,以臭豆腐發莧菜蒸煮。作為第一次品嚐的我,此菜式確實是奇臭無比,完全不吸引,網上搜尋才知是地道紹興菜,除了用「臭」字形容,不知道可以如何用文字墨飾。3. 烟燻黃魚燒黃花魚是我最喜愛的菜式,以烟燻形象制作則是第一次。烟燻的黃花素有少許陳皮香,魚肉嫩滑有口感,家人都吃得津津樂道。4. 糯米蓮藕余其說是小菜,此菜式更像甜品,糯米甜醬釀入蓮藕煮制,蓮藕不是脆口款式,反而是粉口蓮藕,入口香甜,很適合小朋友享用。杭州酒家與傳聞一樣,味道一流,更重要是侍應態度有禮,節日慶賀有如此菜餚絕對驚喜。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-08-30
1120 views
😎 好味道,有水準既烹調手法🙆‍♀️ 一d都唔貴,價錢貼地😎👍🏻😍 好多款菜式都出色,睇黎要再黎多幾次先試得曬!🍽 都坐得ok 舒服,但檯同檯之間有少少隔上網check 過,原來杭州既杭州酒家好出名!食客包括毛澤東、周恩來! 而香港既杭州酒家既大廚曾响杭州的總店擔任廚師! 如果人多,真係要預先order 定個東坡元蹄!同東坡肉不一樣,冇咁肥同多d煙銀位,正🙆‍♀️ 個炒鱔糊d鱔係脆ga 😍 之前試過浙江軒,我就覺得杭州酒家性價比高d。但可能用作見客的話,浙江軒的裝修相對光鮮一點點。今次試咗既菜,最LIKE: 東坡元蹄、鱔糊、龍井蝦仁、火腿老鴨湯、臭豆腐、齋鴨 😍😍😍**留意: 小籠包一般小提示: 東坡元蹄(超正!) 、富貴雞都要預先訂吖。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-08-15
973 views
Our party of 3 wanted to have Japanese food for dinner in the beginning, after some delicate and careful planning, we pre-booked a Japanese restaurant last week, but when they called back to reconfirm our reservation, a 2-hour table return policy were mentioned to us for the first time. Us being a food lover, hated this policy more than bad food, so this is an automatic no-no for us. So we went to this Hang Zhou cuisine restaurant instead, and boy, aren't we in for a treat. Good food also temporarily relived the fact that my other half is thousand of miles away from me and everything seems tasteless and meaningless.However because the appetisers were all very flavourful and without being too filling. Not to forget about the stinky tofu which most restaurants nowadays refuse to cook or simply because the demand is not as high as before.The most impressive dish of all main courses was the eel with garlic, the eel were not meaty but you could in fact taste the freshness of it instead of the dead meat that were usually served by most restaurant with home-grown seafood instead of the wild one. The garlic were tender and taste just right without being over powering.We would like to try more dessert but the appetisers and main courses took a toll on us and our appetite were simply totally satisfied, so we only had the red bean cake. It was still okay considering how full we were, the coating of it could be thinner but we cannot complaint anymore. Until next time. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-08-12
958 views
家庭聚餐老人家喜歡中菜,友人介紹這家米芝蓮中餐廳,起初以為一定價格高昂,看到餐牌,價錢也不是太誇張。內在環境方面,座位頗為擠迫,然而裝潢也算淡雅乾淨,周圍掛滿了字畫,頗有氣派。點了幾小碟前菜,當中最印象深刻是這味糯米蓮藕,蓮藕軟硬適中,帶一點點爽口,和軟軟的糯米非常夾,醬汁少許甜但也不太膩,好像未曾在其他餐廳吃過。(蓮藕不會太爽,老人家也食得到)這味炒魚片就較為普通,味道亦都略嫌太鹹,大家又吃不出是什麼魚。紅燒寮参花膠,花膠比想像中少和薄,寮参也分量不多,只有五六條,但也算肥美,考慮到價錢要差不多$600 ,如果份量再多些便更好! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-07-11
1553 views
友人相約到連續2010年至2017年獲得米芝蓮一星餐廳的杭州酒家,一行十多人,就點特色套餐吧,試試唯一米芝蓮杭州菜的實力。 八前菜包括花雕醉雞、萬年青、香糟魚干、青瓜蜇頭、秘製滷鴨、杭州素鵝、熗腰花、糯米蓮藕,當中比較欣賞熗腰花,這道功夫菜要先去除豬腰的腥羶味,而又保留爽脆口感,要考師傅功力。素鵝、花雕醉雞、萬年青都做到恰到好處,都是稱職的前菜。特別加了炸臭豆腐,端上枱聞到臭味,吃下去就不太濃烈,豆腐皮脆但鬆軟,加點甜醬食多滋味。 火朣老鴨煲未到已香氣撲鼻,濃厚的火腿味道,入口濃厚中帶清鮮,湯渣鹹香味鮮,令人再三回味。雖然河蝦沒有海蝦的鮮味,但這道龍井河蝦仁爽口鮮味,加上杭州直接入貨的龍井茶葉,炒得陣陣茶香。 富貴雙方,蜜汁火腿,以糖蜜調味帶出火腿的鹹香,配上炸豆皮及薄餅皮,口感及味蕾都感受到豐富的層次。松子大黃魚,酸甜醬汁外還嚐到魚味,坊間少見,魚肉嫩滑,魚頭炸得鬆脆,店員貼心,剪開魚頭,連骨也可以食得,色香味俱全。 生爆鱔背是今晚比較弱的一道菜,鱔味不足。蔥燒遼參熱爐上,我喜歡吃吸收了精華的大蔥。清炒杭州時蔬及杭州炒麵也不俗。點多一味家常餅大夥兒吃,芝麻令餅香口,蔥可以再多一點更好。香甜的桂花丸子完美的結束這個飯局。 杭州酒家對顧客服務值得讚賞,處處盡力用心招呼。對杭州菜有一定堅持,很多食材也從杭州運來,例如春筍、蘭花豆腐乾、龍井茶葉,甚至調味用的米醋等,認真講究。曾經睇過報導,老闆吳瑞康一向為杭州菜發展努力,堅持不做北京烤鴨、水煮魚片等,因為做了就不是正宗的杭州菜了,可見他對杭州菜的信心及使命感,值得我們讚賞。 杭州酒家 華懋莊士敦廣場 號 -188 號 1 樓 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)