221
9
2
Telephone
27166960
Opening Hours
Today
18:00 - 02:00
Mon - Sun
18:00 - 02:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay
Number of Seats
90
Other Info
Online Reservation
Wi-Fi
Open Till Late
Alcoholic Drinks
May Bring Your Own Wine Details
Parking Details
Phone Reservation
Reward Dining Points
10% Service Charge
TV Broadcast
Spot payment
About Reward Scheme
Review (238)
Level3 2020-06-13
116 views
好耐冇去過打邊爐好想食丫,朋友仔介紹我不如去九龍城牛精皇開餐。我哋入到去侍應好有禮貌幫我地探熱,不過餐廳吾算寬躺。我地點左個駌鴦湯底,胡椒豬肚同埋芫荽皮蛋,湯料好足丫,超正D個安格斯肥牛真係要試吓,油脂分佈又平均,厚薄適中,抵食響鈴卷同蝦膠油炸鬼好新鮮,上枱嗰陣時仲係新鮮熱辣辣炸出黎,好滋味!其他野食我地只點了半份的份量,因為怕食吾曬!但其實半份都好多,飽到捧住個肚腩仔走!三人食左差唔多$900有找都吾貴,人均都係三百幾蚊都抵,因為食材真係新鮮🥰仲有而家仲可以儲印仔,儲夠十個可以當$100之用,真係抵下次一定會再去幫襯 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2020-05-31
123 views
啱啱疫症期間生意都會有受影響,今日五月尾約好一班朋友嚟到呢個九龍城區,因為有朋友特別鍾意食炸腐皮卷,而這裡有個紫菜炸腐皮,所以專登嚟到試一試!喜歡吃紫菜有喜歡食炸腐皮卷的一定要來試吓啦⋯⋯都OK嘅唔太油膩,而其他嘅火鍋配料都很新鮮,都算唔錯!鴨紅丶鮮鵝腸比較少有也ok!珊瑚蚌好新鮮巧味! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-01-18
384 views
本來BOOK左位,六個朋友一齊食,諗住可以多D人可以食多D野之餘又可以平D。其實我地點左牛皇拼盤,紫菜響鈴,仲有其他食物。不過真係樣樣野都太貴,係計住計住既情況下,我地每個人四百蚊埋單,但完全食唔飽。三個男仔,三個女仔。我地都帶住唔滿足的心情離開。講真,食野有時俾多少少錢唔緊要,但係食物數量和質量都好緊要,D食材又唔係特別好靚,但又標到咁高價錢,好LUR水。400X6=$2400宜家諗返,不如我地自己出去買D靚材料,係屋企SHABU SHABU好過。強烈建議大家要審慎睇d好評 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-12-31
280 views
剛歐遊兩週回港,急不及待來恰下恰下。這是第二次光顧,在歐洲每餐都要漢堡薯條熱狗香腸,頓覺香港美食雲集。最令我想念的竟然是這裡的紫菜嚮鈴及冬蔭功湯底。我是嚮鈴生根迷,打邊爐不能沒有嚮鈴生根,這裡的紫菜嚮鈴感覺新鮮即炸,上菜時還能感覺微熱,即食味道已一流,加入惹味的冬蔭功湯底簡直一上難忘熱愛火鍋的我,近來很難找到足料的冬蔭功火鍋湯底,這裡的絕對不馬虎,看湯底的顏色也感受到味道相當濃郁,誠意可嘉,放入火鍋料前已率先喝了幾碗即炸午餐肉也相當脆口惹味,即食亦可。另外,手打牛丸有驚喜,牛味突出,完全感受到牛的新鮮,不妨一試店舖不大,只招呼數枱,但2次沒有訂座仍成功入座,價錢略高但間中吃一次亦不妨,十分滿足,會再帶朋友來吃 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-11-02
478 views
One of the best from Hong Kong is their hotpot. Nothing fancy, just nice quality food. We came to Kowloon city for Cantonese hotpot dinner.Once we were seated, the waitress got us the sauces platter. From spring onion to chillies, soy sauce to sesame sauce, all in the rectangular box.Soup base is key to a nice hotpot. It doesn’t only add flavours to the food we boiled them in, it also makes it more nutritious! We picked the sea coconut, winter fungus and pork lung soup, which is good for the respiratory system.We ordered four different kinds of beef, which is what this place is specialised in.Angus beef soaked in chinese wine with roseVery strong wine which made the beef super aromatic! Anyone alcoholic would love it! Couldn’t really taste the rose though!Beef shankSliced really thin, only took 7-8 seconds to cook. Smart way to keep it tender.Ox tongueAlso sliced thin, giving it a more chewy yet light and fresh texture.BurdockCooked already, just have to reheat them to make them tender again. Well seasoned, chewy chewy!Seafood was a blast! We had 6 types of seafood for only $176 ($88/3). Short necked clam, Oyster, Abalone, Razor Clam, Geoduck and Surf clamLoved the razor clam best as it was gigantic and sweet! Must be very fresh!Oysters were huge as well, and it was very creamy with a strong salty ocean scent!We also had the freshwater eel. Rich in flavour, not fishy at all! It curled just fine after boiling for 10 seconds. Bamboo fungus has always been my favourite as its texture is spongy yet light and fresh and no other food could compare (up till now). It is also very nutritious! Packed with protein and amino acids!Soaked the honeycomb bean curd into the broth. Spongy as spongebob, it just absorbs every sweet scent of the broth! Savoury!!Don’t forget to drink some more soup when you are done. All the nutrients are in there! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)