59
4
2
2-min walk from Exit D2, Central MTR Station continue reading
Telephone
25263251
Introduction
Kiangsu Chekian and Shanghai Residents (HK) Association Restaurant has a membership system that only allows members to make the reservation and pay the bill. To maintain this rule, the restaurant accepts neither cash nor credit card, members can pay with their membership card. continue reading
Good For
Group Dining
Opening Hours
Today
11:00 - 23:00
Mon - Sun
11:00 - 23:00
Payment Methods
Cash
Other Info
May Bring Your Own Wine Details
Phone Reservation
10% Service Charge
Signature Dishes
Sesame and Spring Onion Pancake Diced Jelly Fish Mock roasted goose Smoked Egg
Review (69)
Level4 2019-04-30
2637 views
家人慶生,今次嘗約呢間位於中環嘅餐館,係食飯前當然要逛一逛。呢間要係會員才能訂,找數是簽名月結,今次可以有機會食到,太有食運啦。我地7個人book咗房,房內有琴呢件事好型,可能供聚餐彈下琴唱下歌。有房嘅私隱好高,關埋完全隔哂聲。房內無電視,絕對係專心享用美食。先叫8「小碟」,呢幾碟唔係一般前菜小食,每碟都有番咁上下多,而且味道非常好。燻蛋,一隻$18,入口好「燻」,有啲似食咗煙燻味,蛋味未幾就飄出,蛋黃可以更流心一點會更好。馬蘭頭,$98,我自己好怕菜味太濃嘅菜,不過咁煮法又唔會,而且有啲開胃。烤麩,$98,呢味係江浙小菜裡面家人一般都會點嘅小菜,份量亦算多,好香口,都幾好味。油爆蝦,$120,喜歡食蝦嘅食客表示滿意,連殻食好滋味。紅燒牛塊,$126,我自己最喜歡呢款,以前佢好硬,點知好腍,入口即溶,家人牙唔靈活,都食得到。味道有小小甜,好味。醉雞,$116,花彫唔算好濃,幾香口。無錫脆膳,$138,脆而不油,席間媽媽表示歡喜仲狂食。燻魚,$116,入口係香,食落都好味。跟住就黎個火瞳雞燉大排翅再額外加二両翅,$3000,絕對係考功夫嘅一道菜,要燉夠時間,但翅唔會腍,少啲功夫都唔得。仲要啲餸嘅味道迫咗出黎,係好勁。(呢道要預早點)我地食湯渣,第一次係真正食到啲火腿味已經去哂煲湯度,啲料我地有拎回家再煮下,仍然有味。另外一道要介紹係蜜汁火舫,$300,呢度係半份。火腿痴咗小小肥肉,個汁略稀咗小小。(呢道都要預先訂)食法係用皮包住脆口嘅竹笙夾住黎食,中和到火腿嘅咸,食落口順啲,又有啲脆口,有啲似片皮鴨嘅食法咁。紅燒八寶鴨,$480,睇佢外面好似無乜嘢咁,一打開:打開啲料十足,而且好入味,每啖都好豐富(多料難錄)。(呢道要預早訂)跟住係煎湯丸,$11一粒,呢味大家都like,外面煎香易入口,內裡係濃濃嘅芝麻。家人點左「八寶飯」,$130,我地初初覺得咁飽,又食飯。原來係甜品之一,好似簿叉咁,以為好痴牙,又唔會喎,都幾好食。有人生日,當然要食壽桃啦。一個$13,正常味道,都唔細個,都有拳頭咁大。我地近乎係最後一枱走,個陣已經係10點幾,俾能大家睇下個環境。服務唔錯,坐都舒適,大家都好享受呢晚嘅食物同氣氛😊 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-09-18
100 views
這裡只招待會員,所以一聽到公司今年在此慶祝中秋,唔駛考慮,即報名。冷盤燻蛋-好香煙熏味,流心蛋黃素鵝-腐皮加冬菇,煎得好香口青荀蜇頭-有麻油味,好爽脆醉雞-有紹興酒嘅香味清炒蝦仁-係細細嘅剝殼蝦仁,炒得好香火朣雞燉津白芯-用好多金華火腿煲嘅雞湯,成個湯咸味剛剛好,好有金華火腿香味,津白吸收了湯啲香味,真係好好食海參蠔皇鮑魚-鮑魚煮得好淋,好入味崧子桂魚-有酸酸甜甜味道樟茶大鴨鮮肉生煎包-有肉啲鮮味,juicy,飽底脆口豆沙鍋餅整體而言,真係非常美味,唔怪得,呢度雖然只招待會員,全廳都會座無虛席。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-07-31
430 views
薰蛋好香煙薰味,應該係餐廳自己準備而唔係買現成的(但我唔肯定)。除左煙薰味好香之外,隻蛋本身都好有蛋味,次次食都新鮮~蛋黃上面會有D鹽,食落更有多一層口感。油泡蝦球係我最鍾意食嘅其中一道餸,真係好好味二百幾蚊唔算平,但好足料,有成十幾隻蝦,隻隻都大嘅。蝦好新鮮好爽,食唔停口樟茶鴨會比較飄忽,唔係次次都好食,有時會好乾。如果好食嘅時候D肉係有肉汁,唔會乾,肉質鬆軟。連皮同白色包仔食一流嫰雞煨麵係我嘅至愛個湯結結地,黎到放多陣,等D麵吸左少少湯再食,真係超級正!又唔會太咸,雞味勁濃,多雞粒多菜粒,真係好正!! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-05-08
920 views
一想到朋友係美國返嚟香港,知道他們要食好東西,一定要帶他們到這裡吃。三藩市已經禁食魚翅,先來煲火膧大鮑翅,上湯濃沃,魚翅粗粗的,大滿足。必食的還有清炒蝦仁,毛豆炒蟹,松子魚,有齊魚蝦蟹,再來四寶片皮雞和樟茶鴨,仲有熏蛋,真是豐富又好味道。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-03-08
1602 views
我們點了: 燻蛋、無錫脆鱔、沙鍋醃篤鮮、素黃雀、年糕醬炒青蟹、黃金明蝦、素菜飽、桂花糖蓮藕、棗泥鍋餅。燻蛋煙味重,脆鱔夠脆和夠甜,我很喜歡。素黃雀則是我第一次試的。這個菜是用一塊腐皮包著一些冬筍、蘿蔔等爽口的食材,然後打結,好像一隻小黃雀。沙鍋醃篤鮮令我有點驚喜。由於筍和百頁本身沒有什麼味道,整個湯應該是靠火腿和鹹肉類吊味。 如何令湯有鮮味而不只是死鹹,真考功夫。黃金明蝦做得很脆 - 蝦很新鮮,蛋黃夠多,很邪惡。反而年糕醬炒青蟹的蟹不夠蟹味(但也很新鮮)。雖然我們只有三個人吃午飯,但也叫了兩個甜品。 桂花糖蓮藕看來簡單,但其實做起來很麻煩的,所以一定要叫。咬落爽脆的蓮藕內有糯米的煙韌,還有桂花的香味,感覺很浪漫。而棗泥鍋餅的棗泥很香,但不太甜,也值得一試。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)