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3
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2-min walk from Exit A, Tai Wai MTR Station continue reading
Telephone
26916726
26012982
Opening Hours
Today
11:00-15:00
17:00-23:00
Mon-Sun
11:00-15:00
17:00-23:00
Payment Method
Cash
Review (35)
Level2 2017-11-11
1161 views
偶然入大圍食個午餐,選了這間客家菜。出地鐵站行五分鐘,好方便。是日賽馬日,有十多人睇緊賽馬!好彩仲有位。坐底見午市套餐平平無奇,但後來見午市都超大份,夠兩個女仔分,尤其雞飯午餐,蒸魚套餐都好大份!下次要試午餐!而我地卻叫了白果豬肚湯。足夠我地五個人,每人兩至三碗。好多豬肚,白果,好味!另叫了紅酒糟炒米粉,微甜,幾好味,第一次試紅酒糟可炒粉。另外,豆鼓鯪魚炒油麥菜,幾好味!最後當然餐八寶鴨!外層炸得酥脆,內有鴨肉,粟子,眉豆,咸旦黃,糯米/粘米。好好味,間中一間油油地,都ok 啦! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-06-07
1615 views
突然好想食客家菜......冇啦啦比我搵到呢間老子號野, 但可能location問題, 冇咩人食咁, 一去到就有位, 又唔洗等位, very nice! 叫左我最愛既牛骨髓三鮮, 呢味餸真係愈來愈少地方食到 ! 入面仲有我最愛既鵪鶉蛋 牛骨髓入唒味, 好淋, 仲有香菇, 粟米心, 其實係好簡單既一味餸, 但我真係好鐘意 ! 跟住仲有客家菜必點既煎蛋角, 呢到仲可以加埋釀豆腐一齊, 叫做肉碎煎釀豆腐浸客家蛋角, 一味餸滿足唒我2個願望咁, hahahaha 最後就係呢個霸王雞, 好多蔥花好靚, 雞半隻黎講都唔算小, 不過雞有唔夠滑, 但雞味都好good ! 3個人仲有一碟炒通菜唔記得影, 炒得好有獲氣, 好香口 !!!就係鐘意簡簡單單既晚餐  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-05-21
997 views
行完街食飽飽,再同兩佬食晚飯!半隻霸皇雞(偏咸)梅菜扣肉(有半碟偏肥)羅漢齋上素(一般,帶點微酸)腐乳通菜(有鑊氣)三個白飯六位用餐茶介 + 加一Total $543 (我覺得比較貴)樓面伯伯服務好好,但後生仔嘅就反而一般般.... continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-02-05
1852 views
新年同屋企人開年,近近地係附近食,港興其實都食過好多次,一間老字號飯店,分分鐘過我呢好在6點鐘早去到,否則就冇位喇,好多book哂位霸王大肥雞本身隻雞已經好夠咸同好滑,上面啲薑蔥都好香口但如果連雞食就會好咸,所以我薑蔥送飯,好食蜜汁燒脆鱔好香脆,肉質爽口,好好食金銀蛋豆苗好咸好咸好咸,食左一啖我就冇再食過喇 豉汁蒸鱔鱔肉質都係爽口富油香,但係我覺得個豉汁偏咸,我個人鍾意食燒果款多啲客家豆腐睇落好深色都驚好咸,但係食落又唔會,豆腐釀左啲肉碎去炸,味道都ok銀杏豬肚湯好淡口,唔夠甜,但都算多豬肚,麻麻地店舖只收現金,食飯記得帶定多啲現金喇 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-08-28
3119 views
大飯店…..聽落己知是老派食店吧, 有時老派才食到傳統手藝的。鹽焗雞 ($248)雞的皮下脂肪唔算厚, 雞肉剛剛熟, 又滑又鹹香, 好食。 咕嚕肉 ($98)酸度比坊間的強勁, I like it 個人覺得咕嚕肉酸度應比甜度強些, 汁才正, 酸中帶少許甜、辣、鹹, 一層薄薄粉漿包住半肥瘦猪肉, 炸完還有肉汁的, 絕不像坊間的硬死實實。八寶鴨 ($288)食過好多間老字號的八寶鴨eg 蓮香樓/蓮香居/吳師父等等, 全部煮法不是焗便是蒸的, 這裡卻是原隻炸的, 鴨內的餡料大至上差不多, 都係糯米、栗子、豆類及花生等, 港興的餡料比較做得乾身, 所以食落感覺無咁油膩, 味道也較清淡些, 少少醬油的鹹香, 好吃網油蠔豉卷 ($148)第一次食的傳統手工菜, 用猪網油包住新鮮猪肉膠, 猪肉膠內再入蠔豉才炸。師父好了得, 猪網油蠔豉卷上檯好乾身, 完全無油淋淋感覺, 鬆香到不得了, 猪肉膠蠔豉餡還有見得到的肉汁, 肉膠相信己調味, 我連沙律醬也沒點, 必試菜式青瓜炒猪肚 ($118)個個以為食緊鮮魷, 我話一入口…口感肯定唔係鮮魷啦, 應該係猪或腰猪心之類的猪內臟, 問完老闆….錯晒, 原來係新鮮猪肚, 我地問點解猪肚咁爽滑, 同平時食的很不同, 佢話係只用猪肚某一小部份, anyway 呢碟野的確炒得好食, 青瓜爽口跟同樣爽脆滑口的猪肚很 match, 炒得好惹味。如果你唔介意無裝修的老牌大飯店, 10個人食左11個餸菜, 又冬瓜盅又魚頭豆腐煲, 埋單每人 $199, 仲要啲野食整體真係幾好食, 係菜有菜味, 魚有魚味架, 佢地一啲都無偷工減料, 連青瓜也應該用鹽”乸”過才拿去炒, 這樣才夠爽口, 老牌大飯店值得支持。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)