雄館特式小廚

Hung's Cuisine
5
4
0
2-min walk from Exit F1, Causeway Bay MTR Station; Causeway Bay Station Exit F1 continue reading
Telephone
36188713
61669592 (Whatsapp)
Opening Hours
Today
11:30 - 16:00
18:00 - 23:30
Mon - Sun
11:30 - 16:00
18:00 - 23:30
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
70
Other Info
Wi-Fi
Alcoholic Drinks
VIP Room
Phone Reservation
10% Service Charge
TV Broadcast
About
Mixing old and new: unique Chinese Tanka cuisine
The Hung’s Cuisine is owned by Tanka family members. Since their childhood, they have tried many mothers’ traditional mouth-watering Tanka cuisine. One of the brothers would be the Chef of the Hung’s Cuisine, presenting the perfect Chinese dishes containing the taste from the Tanka’s traditional dishes, at the same time, some creative concept would be included, hopefully ,the old taste of the traditional Tanka cuisine will be passing on through the restaurant.
The restaurant offers over hundreds of menu options, ranging from desserts, Chef’s specialties, Clay Pot Dishes, soup, etc. Some of the spicy hot dishes are sauced by the “Splash Chili Sauce”, the special chili taste is delicious and definitely unforgettable!

Chef’s recommendations: Fried Preserved Fish, Lychee Tea Leaves Incensed Smoked Chicken, Stir-fried Crab with Glutinous Rice and Top Grade Virgin Crab, Hong Kong Style baby oyster egg waffle.
The Lunch Set Menu - Sliced Giant Grouper with Rice in Bamboo Steamer and Noodles with Dried fish Maw in Oyster Sauce are the popular options.
Signature Dishes
煎封鹹鮮魚 鹹蛋炸魚皮 籠仔荷葉麻辣龍蠆蒸飯 養顏花膠撈麵 荔枝茶香煙燻雞 蠔仔雞蛋仔
Review (16)
Level4 2018-09-04
3980 views
早陣子在報章見到小炒的專題報道,一共推介了五間,雄館是其中之一。新開的餐廳跟其他四間開得久而有點名氣的小炒並列,叫人好奇。果然是新開張,裝潢新簇,地方乾淨。餐牌很多頁,小炒菜式應有盡有。胡麻茄子先從冷盤開始。茄子淋滿芝麻醬仍然不失清新。金沙魚皮魚皮炸得十分鬆脆,一咬下去咔嚓一聲,香口而沒有半點油膩。適量的鹹蛋黃著量調味,沒有大部份金沙菜式的浮誇,反有難得的細膩。這是整夜最出色的一道。冰鎮鮑魚口感彈牙,還好。沒甚味道,只有少少甜。青芥牛柳粒入口先是芥辣輕輕嗆的刺激,咬著軟嫩的肉質,滲出少少肉汁,慢慢吃到牛肉味,不錯。豉椒炒花甲點了豉椒炒蜆,上菜時變了花甲。加了辣,果然炒得夠辣,不過只有辣,不惹味。而且花甲鮮甜欠奉,淡而無味。黃金涼瓜新鮮炸起,香脆可口,包著爽口的涼瓜。一個熱氣,一個清熱,炸粉的油香跟涼瓜的甘亦夾,配搭一流。生炸BB鴿薄薄的皮夠乾脆,肉不嚡不韌,又是香口的一道。奄仔蟹蟹要預訂,有兩款,一個本地蟹,一個菲律賓蟹。訂了各一隻,卻獲告知沒有本地蟹,始終新開,還需要些時間改善安排。奄仔蟹鮮甜。炒糯米飯更吸引。炒得乾身,同時帶點油香,又不失煙韌。味道亦不俗。荔枝茶香煙燻雞未吃已聞到茶燻味,入口更是滿口煙燻的香。上一次吃茶燻菜式,是六公館的樟茶鴨,相比之下,這個雞的茶燻更悠久。雞胸乾身而不嚡。上湯芥蘭可以再爽口些。脆皮咸豬手一啖有多重層次。豬手的皮又薄又脆,乾脆不油膩,咬下去黏黏的,膠質豐富。肉夠嫩,啖啖肉夠嫩腍。都幾鹹,不過作為鹹豬手,鹹度可以接受。濃湯花膠浸獅子頭湯很濃,很甜,熬得一流。吸滿湯的娃娃菜特別好吃。花膠雖然長長的,很大塊,但爽硬的花膠不及炆得滑溜、黏又腍的好吃。獅子頭腍得入口會溶般,溢出濃湯,一樣好吃。炸朱古力芝麻流沙湯圓夠特別,外層的脆跟湯圓的黏糯成對比,包著適量而不太甜的芝麻餡,都可以。淋在上面的朱古力存在感低,可有可無。反沙芋跟所有菜式一樣,新鮮熱辣地上枱。芋頭不夠粉,帶爽的口感不吸引。加了蔥油,甜中帶鹹香。不錯的一餐。旁邊兩枱,一枱六人用戰鬥碗飲啤酒,一枱大讚桌上的蒸魚,似乎值得再來。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-12-03
170 views
話說生日想食啲特別少少既野老公就搵左依間野同我去食話啲小菜夠特別-叫左個雞蛋仔咁既蠔餅整法係特別 但個味我覺得唔太夾-蟹肉炒豆苗 依個不錯 味道係香既-蒸果條魚 係間野介紹 話醃咗條魚再吊一日先蒸 聽落好特別 點知我接受唔到個味🤦‍♀️好腥-煎肉餅->咸-燒雞 好大柴味 不過好似係佢特色黎 我依啲鐘意傳統野既人 都係鐘意普通野 蓋晒啲雞味 好似食柴咁-炸豬手 啲肉有點難咬 我個人鐘意炆果啲總結🤦‍♀️個生日飯我淨係食菜 可能只係因為我比較喜歡簡單 傳統煮法就好了這只是我個人感覺🙏喜歡試特別既野都可以一試值得一提係 間野既人服務好好👍 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
今日約左舊同事又去幫襯雄館,舊同事聽我講話呢間好味道,佢地都好有興趣試下。我地大約1點去到,差不多全院滿座,好彩一早訂左檯渣,職員都話留檯十分鐘。每人一個餐,叫多一碟菜加十蚊,其實都好抵食,呢度又冇加一既,我地埋單每人63蚊渣,真心好味又唔貴,中環真係食唔到呢D水準LOR!小編叫坐籠仔荷葉麻辣龍躉仔飯,舊同事A一樣,舊同事B叫乾炒牛河,舊同事C叫唔知乜雞飯,哈哈,ANY肥,質素非常OK,價錢大眾化,ENCORE指數持續高企啦!唯一要彈下既就係個蒸飯醬油唔得LOR! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
終於有機會食到雄館小廚啦最近大熱的中菜 經常雜誌上睇到 一檯難求 要一早訂先有位經朋友安排下終於可以試到 今次菜式亦是朋友安排 只要留肚去食 講下D食物先 食咗差唔多10道菜 每一道菜都非常滿意 一定會再嚟 服務亦非常滿意有D冇影到相 頭盤芥辣牛肉 送酒一流 我忍唔住食咗好多仲有道菜好似係煙燻魚,又係好好味食到已經好飽 但係都想試吓佢哋嘅甜品咁 (炸湯圓) 外脆內軟 配上朱古力醬 好滿足推介紅館小廚 感覺佢哋用嘅材料好新鮮 用靚材料性價比高 價錢優惠 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-11-03
619 views
朋友叫食飯,訂咗枱,用 google map 搵。原來是平時返工食午餐嘅樓上,儍咗。上到去都要等咗一陣先有位,ok呢。朋友已經訂唒菜,冇睇menu, 就同D朋友打食雞. Haha. 上菜,有雞蛋仔,原來係蠔仔煎蛋。食咗一粒冇蠔仔🤪。味道我仲係種意傳統煮法。蟹好多膏,正,之後先諗胆固醇。又有喊蛋魚皮,係熱㗎,正,又係胆固醇 😔。重有燒雞同魚,還可以。最後嚟個朱古力湯丸,不是很特別。埋單每位三舊,睌餐走唔甩。😂 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)