雄館特式小廚

Hung's Cuisine
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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 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 (10)
Level4 2018-09-04
1926 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.)
Level3 2018-10-08
118 views
辣子大腸$108, 香燻雞$168半隻 。 大腸用乾紅椒, 紅尖椒 、長尖椒、 芹菜 、腰果、 花椒油溝埋一齊炒, 用花椒油有麻辣舌頭, 引起食慾 。呢碟辣子大腸,比較偏鹹 ,鹽味重手咗 。 香薰雞個皮,好脆,皮下的脂肪, 都冇, 個皮好似食薯片。 佢哋斬雞都斬得比較大件頭。 地方細細,廚房一出嚟, 就放上枱, 熱辣辣十足 。 宣傳多生意好 自然壓力大 突然之間,咆哮大叫 , 電腦壞咗呀 在場食客,都畀佢嚇到啞雀無聲 。 人多佔一張枱比較好。2人就要 隔條罅同隔嚟排排坐 。 價錢唔貴有加一 ,茶位十蚊位, 白飯十蚊一個,冇飯香味 ,少少乾白米飯。地方小小 。 下次有機會你們再去試下, 人哋講嘅感受, 只可作參考,自己試過先知道 。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-09-28
568 views
放學放工10點同朋友即興來這間新開的食飯,店內位置不多,剛到時爆滿,幸好食客開始走,所以唔駛等有位。老闆好nice好招呼, 提我地下次來訂位訂菜。食物有水準,好食。下次帶成班朋友再來幫襯,可以叫多啲 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-09-08
988 views
同5個女仔泥試下呢間新開嘅小菜館,果然驚喜萬分,有心思,有水準不在話下,特別係一試難忘嘅咸豬手-皮脆肉嫩,別樹一格嘅奄仔蟹生炒糯米飯-入味可口。。其餘菜式都相當美味,下次泥幫襯嘅日子應該會好快 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-09-07
1034 views
第一次到這家餐廳吃飯,環境乾淨舒適,碗碟亦顯出老闆有放心思佈置,員工親切有善,上菜亦很快。我們一共試了兩款茶,分別是玫瑰菊花跟洛神花玫瑰菊花,茶很清香有層次。椒鹽九肚魚好脆,冇骨,送酒一流炸魚片頭有驚喜,跟調味粉出奇地match炸豬手入口即溶,必吃蠔餅以雞蛋仔樣上菜,有特色,粒粒都有蠔,正爆菊雞煲不算太辣,好惹味,吃完另再叫了牛柳粒放進去炒,好吃到停不了奄仔蟹炒糯米飯,蟹同飯都好好食,好鮮甜,另有手套提供,很方便薰雞好香煙薰味,很出色通菜煲跟蝦醬黑豚肉都有水準,好選合配飯冰鎮鮑魚一定要吃,大大隻,好好味另外餐廳而家有賣榴槤冰皮月餅,買了未試,但期待 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)