49
15
12
10-min walk from Exit A1, Wan Chai MTR Station continue reading
All Branches (2)
Telephone
3528 0228
Introduction
A classic brand from Shanghai, Jardin de Jade’s first Hong Kong outlet offers Shanghai cuisine based on classic flavours. Must-try items include the Vegetarian Abalone. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-2017)
Opening Hours
Today
11:30-15:00
18:00-23:00
Mon-Sun
11:30-15:00
18:00-23:00
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
150
Other Info
Alcoholic Drinks
VIP Room Details
Parking
10% Service Charge
Review (79)
Level6 2016-10-24
8984 views
筆者在灣仔工作,從來不愁找不到美酒佳餚。原因很簡單,小小一區食肆臨立,選擇光譜廣闊,由多國菜式以至不同價格定位的餐廳也有代表,背著星星名銜的餐廳亦有五六間之多,對於嗜吃一族來說絕對是一遍福地。 蘇浙滙主打蘇杭浙江菜,連續多年榮獲車軚人一星美譽。以附近一帶的中菜館來說,餐廳的裝潢確實優勝一籌,時尚高雅,空間感強。 飯餐以一盅南北杏雪耳燉豬展開始,湯汁清潤足味夠火喉,筆者挺喜歡。 三道涼菜以雞絲粉皮打頭陣,此小碟是筆者喜愛的菜式,取其麻醬的香口及粉皮的爽滑。這道涼菜再多加一份微微辣感更為美味。 水晶肴肉層層疊疊賣相吸引,以酸醋引味效果會好吃很多。古法煙燻蛋講求流心蛋滑煙燻淡香,細仔品嚐不難發現煙燻味道。至於流心部份,則視乎個別蛋隻,從照片也能看出蛋與蛋之間的生熟程度有些微不均的情況。賽螃蟹要求成品白滑,這碟小菜基本上乎合要求。與肴肉一樣,添醋增分效果明顯。京蔥爆牛肉是濃味小碟,京蔥搶香,牛肉肉鮮鬆軟。腿茸津白味道比預期清淡。面上腿茸份量雖少,但本質鹹香味濃,相信稍稍追加份量已能增味不少。雪菜蝦仁豆腐煲蝦仁芳蹤難見,香滑豆腐是菜式的取分點。另建議減底芡汁的稠度。黃金蝦仁炒飯單就賣相而言略為炒得濕身,但阻不了黃金的搶味食感。肉絲兩面黃用上較粗的麵條,麵餅炸得平均乾爽,脆香感覺沒有令人失望。飯餐最後以一碗楊枝甘露作結,予人清新怡人的心情離開![24/10/2016; Mon] continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-08-11
6576 views
猶記得,那一個中午,興致勃勃地與同事慕名而去。誰知,換來的,是極不愉快的用餐經驗!!也許,是我們自取其辱!一身的寒酸相,就連骨子裏也滲透出「草根」的味道。遭人黑面冷待,是活該的!誰叫,我們一出世,就徹底輸在起跔線上!三個月後,對那一頓飯,仍耿耿於懷。執筆寫文,只想稍抒鬱結不忿之情而矣!蘇浙匯,裝潢金碧輝煌,別具氣派。初次光顧後,卻發現它只是「徒有外表卻沒內涵」的闊少。午市套餐$148/位,最少兩位起,每人可挑選冷菜、湯類、熱菜和甜品各一款。作為米芝蓮餐廳,這個價位的確十分便宜。只是,就因平,服務就可以如斯不濟嗎?呷一口茶,茶香縈腔。圓肉猴頭菇燉豬,具健脾益氣之功效。呈褐色的湯水,內有圓肉猴頭菇和豬等。喝下一口,清甜滋潤。飲完後,舌尖味蕾有少許化學反應。你懂的!古法煙燻蛋色澤光亮,橙黃的蛋黃呈半凝固狀態,吃下去蛋白Q彈,且滲出幽幽的煙燻香味,中間的溏心蛋黃入口也口感黏稠,味道醇香美味。如果煙燻香氣再稍稍增強,食味應該可更上一層樓了。雞絲粉皮在炎熱的夏季,是一道受歡迎的特色前菜。這道菜以青瓜和雞絲作材料,拌上香滑的花生醬,不但別有風味,而且更加是夏天的消暑佳品呢。賽螃蟹這一道菜,簡單地以蛋白滑炒,食味口感的確可以媲美細膩鮮甜的螃蟹肉。名貴版的賽螃蟹,會混入魚肉、蟹肉或瑤柱同炒。蘇浙匯之作,除了主角蛋白外,還有甘筍和雜菌。蛋白與配料炒好後,再打上一個生蛋黃。吃前,把生蛋黃與嫩滑炒蛋白混在一起,吃起來多了一份鮮香。肉絲兩面皇是上海、蘇州兩地一種傳統的麵食。由於把麵餅用油煎到兩面金黃酥脆,所以稱為「兩面黃」,中間麵條質感卻保持著柔軟。酥脆金黃的麵餅,吸入鮮美濃稠的湯汁,口感頗具有層次,味道也非常的好。酒釀丸子是上海的甜點,製作簡單,卻深得小妹喜愛。它不但沒有其他糖水的甜和膩,反而帶少許酸酸的味道,還有一股桂花的香味,以及幽幽的酒香,吃下去很清新。既可以促進血液循環,又可驅寒暖身,更有助增進消化。用糯米粉加水搓成丸子狀的小丸子,Q彈煙韌。特色寧波湯丸,據說已有近700多年的歷史。傳統上,以豬油搓製,芝麻餡拌入了豬油,吃下又香又滑。咬一口,是花生餡,少了芝麻餡那股迷人香氣和油香。小結:這一頓飯,若僅以食物和環境來評分,合級有餘。可惜,服務一欄,真的很失望。1分,乃給克盡己份,讓我們稍感絲絲暖意的傳菜阿姐。這一間餐廳,這麼近,卻又那麼遠。無他,只因我們中間隔著一條鴻溝。這一顆星,也不是草根我們可以摘下把玩的。自討沒趣,只因貪婪。。。。。。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-07-06
149 views
今天午餐終於嚟試咗,我哋叫咗燻蛋,千層肉,涼拌茄子,回煱肉,宮保雞丁,蝦仁炒蛋,炒飯,湯圓,酒釀丸子。食物份量好充足,樣樣都好味。每個套餐$148+10%(1份冷盤,1個主菜+1份甜品)價錢貴一點但是值得一試 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-06-21
96 views
久聞這間上海菜質素高,這日還有「白髮男神」請食,當然要來好好品嘗菜單就交由男神話事我們點的菜包括: 水晶肴肉﹑醉雞﹑蘇浙湯包和紅燒肉先來水晶肴肉,一看已覺賣相好吸引,肉質鮮嫩可口醉雞就好嫰滑,酒味滲透雞肉中,醉中帶香好高質蘇浙湯包,是上海版的灌湯小籠包,其實做法同用料係咪有唔同呢?豬肉可口新鮮,湯汁鮮甜美味,包皮的厚薄都恰到好處紅燒肉同樣柔軟嫩滑,火喉剛恰當,好惹味今餐好高質,美食當前讓我胃口大質,食得好飽,而且食完讓我更愛上海菜 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
總喜歡來這裏吃這個午餐,抵食!有頭盤、湯、主菜和甜品,在灣仔區來說,真的算是一個頗吸引的中菜午市套餐了。味道雖不是極之好味那一種,但亦不失這店家的面子,值得一吃!What's better than a Chinese cuisine set lunch to light up your day? 4 courses in total for the set and it's really nothing to complain after you have tried it. Though it's not that type of the "Yumm…" food, it's time to recharge in the middle of the day! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)