345
134
55
5-min walk from Exit A4, Wan Chai MTR Station continue reading
Telephone
25196639
Introduction
Joy Hing Roasted Meat is a restaurant that specializes in serving Chinese barbecued style meats. Their signature dishes include their barbecued pork rice and their barbecued goose rice. continue reading
Awards and Titles
Best Restaurant in Wan Chai (2008-11, 13-14)
Opening Hours
Today
10:00-22:00
Mon-Sat
10:00-22:00
Sun
Closed
Public Holiday
Closed
*中秋、端午、冬至: 10:00-18:00
Payment Method
Cash
Number of Seats
22
Review (573)
期望過高的後果 Featured Review
Level4 2017-01-31
12788 views
公司搬左去灣仔之後,有好多人都話再興燒味好味, 叫我去試吓。原來有兩位同事都係咁講,話一定要試。但我地響lunch time去過都無機會食到,因為無論等位定係買外賣都唔得,因為太多人排隊了。有幸夜晚去睇叱咤拉闊音樂會, 所以約左朋友去再興試下等位。原來佢係拎左兩年米芝蓮推介,唔怪得咁多人排隊la! 我叫左燒鴨飯,朋友叫左燒鴨叉燒雙拼飯。原來燒鴨飯唔係呢度最出色的,叉燒先係。燒鴨份量都算多,唔肥,個皮唔太脆,肉好實,另外鴨肉唔太香,好在豉油放嚮枱面,俾客人任落,豉油唔會過咸,可令飯濕濕地咁食又唔會太唔健康。我食左一舊叉燒,佢係半肥瘦,肉夠腍。有人話期望越高,就失望越大,都幾啱既! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-12-10
8820 views
今朝食完燦記三文治勁唔舒服,頭痛頭暈又想嘔,唔知係食錯野定係凍親呢!唔理咁多,飲碗暖淂湯食碗熱飯希望好啲啦。朝早返完公司做野晏晝仲要人地過會展開工,搞錯呀 ﹗順路幫所有同事買飯盒,8 個靚燒味飯盒,唔洗食會展垃圾飯,齊齊開心下,經濟又好味!係個 PK 話厭佢油,您早講咪走蔥油囉,唓﹗坐低嘆完先買飯盒比同事喇,費事抽多盒咁重啦!人頭擁擁爆場,門口塞滿等外賣既 fans,有無咁好食呀!廿七蚊單餸或雙併,同價?都算平喎,唔怪得咁多人!每次都坐得密麻麻、高朋滿座既再興。原來筷子、水杯、匙羹全部都係即用即棄,慳過請人洗碗?切雞髀燒鵝髀飯,薑蔥油撈飯真係無得頂呀,人生第二次撈得那麼高興雀躍!酸梅醬鵝肉搭上薑蔥油雞肉躺在燒味豉油撈飯上,齊齊送入口,多重味道質感融合,冶味倍增,無比美味。真係要大啖大啖地食先可以鎮得住失控的慾望呢!實在太正喇。如果唔係食過再興,我都唔會愛上左薑蔥油撈飯,無草腥味又香口,太過份喇。由細到大都食唔到蔥,入口即被草腥味攻擊,反胃嘔吐。上次唔覺意試左再興薑蔥油,使我人生有極大轉變,加埋燒味甜豉油撈飯好味道,無可抗拒呢﹗被深深吸引不能自拔,上癮了。切雞髀鵝髀飯加煎蛋,收錢阿姐推介煎蛋。全熟煎蛋扁達達連蛋黃都熟透,無蛋漿撈飯好失望。燒鵝髀,medium size 並不是巨髀。皮香肉嫩,鵝皮乾爽嚥韌又香口。幼滑肉質緊緻,可口非常,清爽醃味不嗆不濁,如果肉汁多一點就更愉快啦!油雞髀燒肉飯,燒肉皮又香又鬆脆,咬到卜卜聲,隔離阿叔都係燒肉、對面檯李澤及四眼鬼佬都係燒肉,卜卜聲此起彼落!燒肉香甜,嫩而帶有肉汁,正!燒肉勁好食,不咸不濁剛剛好。瘦肉甜美軟棉,肉汁澎湃,黏著脆皮及薄薄滑溜油膏,混埋薑蔥豉油白飯,食到停唔到口。油雞髀質地較切雞髀結實有咬口,肉質微滑,雞皮微脆,清香豉油味道不嗆不霸道,剛剛好,好食好食!聽到大部份食客都係燒肉同叉燒,雞同鵝反而較少。薑蔥汁太少喇點撈飯喎,見咁多人我又費事叫多碟啦。西洋菜瘦肉湯,超濃郁香甜,無得頂,好飲到想黎多碗,菜又爽嫩甜美,太可口了吧,真材實料無欺場,高檔例湯。依家先兩點鐘已經聽到師傅話賣剩少少湯,中湯配碟頭飯無得輸!不知何解,西洋菜湯跟燒味飯特別好飲,又使到碟飯特別好食架喎,果真絕配。切雞髀燻蹄飯加咸蛋,香噴噴鹽焗雞味,聞一聞,精神爽利!索一索舒筋活絡,聞得到的甜美。雞髀皮肉黃金比例,薄薄雞皮黏著輕紗般油脂,香滑無窮不油膩。厚厚白滑結實雞髀肉藏在最底處,啜一啜骨肉分離盡收嘴裡去。肉質嬌嫩幼滑,雞汁豐富,油香滿分,好好食!燻蹄咸香宜人,先在白醋上翻騰幾下,再黏著薑蔥豉油飯滾進口中,滋味無窮!肉結實、皮膠彈,質素合格無問題。經常無咸蛋,有無咁好賣呀?其實咸蛋非常平庸,黃油又欠奉,但少左隻蛋又硬係未夠完美囉。咸蛋黃拼上薑蔥豉油飯一樣好味,多了份香氣。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-11-19
5 views
在灣仔工作,在灣仔生活,不說頹飯了,說食燒味飯,相信許多人都會把《再興》放係第一位。這一個燒臘店,不單是吸引了眾多區內工作及生活的人士青睞,連我阿爸呢一個長居新界的教師,都聽聞過《再興》的大名;不單只我阿爸,有一之我有朋友從馬來西亞來訪,帶他去赤柱兼共進午餐,朋友不吃午餐的原因原來是他們二人在我們未到之前,已慕名去了《再興》,一人一碟飯食飽了。所以呢,《再興》的確很是興旺啊。我在灣仔工作多年,近來算是少去了,原因就是我公司位置於天樂里,鵝頸街市也有許多高水準的燒臘店,懶行的我,未必會時常想住過來食燒味飯。不過,該日去開果頭攞野,午餐,就不如一個鑽進去《再興》食下飯仔啦。 地方淺窄,是《再興》的特色。我算是辛苦的排隊排到入去之後,要4至5個人迫張小圓檯,果真是屁股對屁股咁坐法啊。雖如此,但這正正是許多香港小店的特色。落 order 叫飯時,好多人都會加錢要一個例湯。無味精的老火湯,肉味骨味豆味的精華出晒黎。因為肉頭骨尾太多了,所以每一間燒臘店的湯都好出色。《再興》的出品當然不例外,是一個味道香濃的眉豆雜骨湯,只不過,我覺得鹽落多了。 我要的是叉鴨飯。鴨子件件都厚肉,叉燒也是厚切的。單是看圖,這一個飯好似連汁都冇,邊會好食架。不過,我的確見有遊客真係唔加汁就咁食。我唔知佢是否真的覺得唔加汁啱佢口胃,我已經好大動作地在他面前落汁,但眼見同檯的遊客無動於衷,也許人家的確喜歡咁食。 《再興》燒味的精髓之一,就是他們給客人任落的燒味甜汁。吃燒味飯,雖不一定要落好多汁,但有這一個帶甜,帶叉燒及麥芽甜味的汁來撈飯撈燒味,會令人增強食慾啊。 香口肉嫩的叉燒同燒鴨。甜美可口的叉燒汁,會令人百吃不厭。也許,這就是《再興》多年來都吸引大家在門外大排隊的原因吧。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-10-23
438 views
再興係令你又愛又恨嘅地方, 燒味飯四大元素, 燒味, 飯, 汁,&薑蔥, 令我愛嘅係佢哋嘅飯, 汁&薑蔥實在與眾不同, 而且能長期保持水準, 飯細碟而香滑軟熟, 汁濃稠而味道獨步, 薑蔥骨子幼細, 真的一吃上癮, 但至恨的變數就在於佢嘅燒臘, 味道也算神級, 但係最尾果步就係常常甩腳, 10次叫肥义9次俾瘦义, 切雞又時時俾埋啲骹頭翼尾, 如果有一日佢能夠俾番正常嘅部位俾我, 就已經有中彩票頭奬一樣的喜悅, 能一嘗殿堂級的燒味飯了... 賭仔心態, 注我繼續會落, 祝我常中奬 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-10-16
514 views
excellent food and a great bang for your buck. It's a hole in the wall and a tiny place, but the tables turnover quickly and it's worth the wait. you have to get the roast goose. it is succulent, tender, and moist. while you're at it, add some char siu, roast pork and soy sauce chicken. the crispy skin on the roast pork is to die for. absolutely no regrets here! Will be back to try their soup. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)