22
9
2
6-min walk from Exit A2, Sheung Wan MTR Station continue reading
Telephone
2541-2207
Introduction
A classic Chinese Roasted Pork store in Sheung Wan, each type of roasted meat comes with a crispy layer of skin and a tender meat underneath. continue reading
Opening Hours
Today
08:00-19:45
Mon-Sun
08:00-19:45
Payment Method
Cash
Number of Seats
30
Other Info
Phone Reservation
Signature Dishes
乳豬 燒味飯
Review (35)
Level3 2017-05-17
28 views
中理係個好特別既地方, 新式的食品, 舊式既食品, 都有齊晒. 而豬仔一向都追求舊式的店鋪, 唔單止佢地既食物夠正宗, 同埋佢地獨有既招呼方式都好值得香港人愐懷既豬仔果日咁岩行過橫行, 眼見店鋪貼滿名人既合照, 相信餐廳吸引唔少嘴饞既食客豬仔一於試一試, 入到去發現燒味係佢地的拿手食品可惜豬仔今日食唔落啦叫左個公司三文治(HKD$25) 價錢相當市民價豬仔本以為會將貨就價, 無什麼餡料.仲唔到餡料十足, 而且不馬虎, 午餐肉2面都煎香, 香脆! 火腿也略略煎香, 而且蛋跟菜的份量不少👏👏👏!最重要的是豬仔一向對牛油都一般, 而呢到既牛油咸香十足, 加上麵包烘香脆度十足, 互相的作用美味十足豬仔推介 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-04-30
159 views
星期日在上環一帶很多食市都沒有開舖,腦海突然想起朋友介紹過只有一間比較傳統的燒味舖頭,主要做街坊生意。聽說也有米芝蓮的星星! 單拼$34,雙拼$36,在上環這個地方也算合理吧!我們去到已經是下午三點多,所以很多燒味也售罄。一走進這燒味舖已經聞到好香的叉燒味沒有花巧的餐牌,只有不同的燒味配搭。 大家可以因應肚餓程度選擇一碗或一碟!櫥窗掛起數隻剛剛燒起脆卜卜的燒鴨我們點了燒肉叉燒飯,還有例湯青紅蘿蔔煲 瘦肉;燒肉的皮非常脆原本想點一碟燒鵝叉燒飯,但伯伯不停說 不停說燒鵝還有一段時間才出爐,所以最後點了一碟油雞叉燒飯,雞肉非常嫩滑整體感覺也不錯,分量也不少。只是夥記老伯伯有點性格 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-04-17
203 views
今天去上環探朋友新居入伙,順道在附近醫肚,可惜上環很多餐廳周日不開門,好彩突然發現這間燒臘店還在營業,眼見那麼多米之蓮推介貼紙便決定入去一試。雖然是米之蓮推介餐廳,但他的價錢仍是相當化算,眼見燒鵝飯只是$49立即躍躍欲試。可惜我去的時候不是繁忙時段,燒鵝及燒鴨都暫停供應,唯有吃叉燒油雞飯。雙拼$38還有例湯送。油雞肉質相當柔嫩叉燒亦相當鬆化絕對是優質出品下次再去一定要食燒鵝,應該不會令我失望。☺️ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-02-19
543 views
As part of my ongoing mission to try all the local classics I've neglected, I made a trip down to Sun Yuen, which always smells really good and has Michelin bib gourmand recs in the window. The recommendation is short enough to quote here:"Located next to Sheung Wan market, this traditionally styled, simple but well maintained barbecue shop has been run by the same family since the mid-1970s. Over the years they've built up an appreciative following so the small place fills quickly. The appetising looking suckling pigs are  not the only draw: roast pork, duck and pigeon all have their followers, as do the soft-boiled chicken, the homemade sausages and the  preserved meats."We got two combo sets, each with two choices of meat, so four total: bbq pork, roast pork, suckling pig, and chicken. You get a choice of rice, rice spaghetti, and I think rice vermicelli. If you get the rice spaghetti, it's noodles in a broth. This is one of those things where I think I've finally mastered chopsticks-- y'know, like, level 1 mastery, not level 99 or anything-- and then I just get completely embarrassed. The noodles are weighty and frictionless. How do you get them in your mouth? Anyway, the noodles are very boring and I recommend the rice.The chicken: I always forget. Always. As an American, my restaurant default is always "the chicken." We're culturally conditioned to think it's healthier and involves less rainforest deforestation. Plus, who doesn't love chicken, right? Frequently, however, it's the worst choice at a Chinese place: cold, slimy (greasy?), full of bone shrapnel, almost no meat, just clammy chicken skin and tiny bone shards. Ya burnt.The suckling pig: OK, first of all, bone shards. How suckling is this pig? I thought pig bones were hidden beneath a huge layer of pigfat. Whatever. Also, I just don't understand the hyper-crispy skin. Crispy skin, yes, that's the way skin should be and that's why the chicken is so clammy and undesirable. But they make the skin so crispy it shatters when you bite it and then it feels like you are crunching on bones. And because there are also bones in the pork, you *are* crunching on bones. It's a lot of picking things out of your mouth to see if they are safe to crunch on. Ya burnt.The other meats were to my mind better. Char siu: this was absolutely fine, but pretty unremarkable. Like, better than the stuff at the supermarket, but not noticeably different from the other roast meat shops around town.Roast pork: To me, this was the best. It had a surprising amount of flavor, quite salty (but in a good way), fatty but not too much. This is what I'd recommend and it's what I'd have if I came back. They give you two dipping sauces: one has preserved vegetable of some sort (probably mustard greens) in a strongly flavored oil-- maybe peanut or sesame. I thought it was very good. The other looked sweet so I didn't try it.If you get the rice, you don't miss out on the soup, they bring you a separate bowl. The soup is decently meaty, but could use a little salt. As I said, go for the rice, it's the best choice.Overall, I can't say I was disappointed, because I know what to expect, and things were fairly well in line with expectations. Most of what I didn't like was my own fault: I know that people here just have a different theory about what makes chicken good than I do, and I don't dispute de gustibuses with other cultures. Still, I was a bit disappointed, because I was hoping to have *the* best siu mei place that did *the best* stuff, but in the end, I thought it was kinda meh. Oh well, hundreds of other places to try in the city... continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2016-11-14
1018 views
I thought that if the restuarant awarded by michelin will expect they got everything is good... But the cashier its a grandpa dont know what s the proper manner to treat costumer continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)