239
111
48
6-min walk from Exit E, Long Ping MTR Station continue reading
Telephone
2476 9888
Introduction
The noodles, roast goose, Malay cake and fried rice are Tai Wing Wah's signiture dishes. This 1950 establishment is filled with full flavoured Hakka specialties. As for dessert, the red bean soup is not to be left out. Tai Wing Wah is certainly New Territories's gem. continue reading
Awards and Titles
Best Restaurant in Yuen Long (2011-2013)
Good For
Group Dining
Opening Hours
Mon.-Sun. 06:45-23:30
Payment Method
Visa Master Cash
Number of Seats
360
Other Info
Alcoholic Drinks
May Bring Your Own Wine
VIP Room
Parking
10% Service Charge
Sea View
Live Music
Review (424)
Level4 2016-11-28
2994 views
週五再因公事入咗元朗,朝早去完第一個倉後,因要等待第二個倉準備好先入得去,所以就搵咗元朗通T哥帶路去區內一家老字號「大榮華酒樓」度飲茶。門外貼紙式餐牌所示,閒日早茶、下午茶時間,所有點心一律$19。行上多級樓梯後終於抵達酒樓o既大堂,雖然早茶時段已過,但擠得密麻麻o既散座仍坐滿食客,真係好旺。等位o既時間細佬就走咗去周圍八吓;喺牆上先見到車胎人連續七年推介o既銀碟奬賞。暗角位則掛出香港名食家韜哥o既相片及卡通畫像,細問下先知原來佢就係酒樓o既大老闆,失覺哂!午市茶錢每位$8、小點$19、中點$23、大點$27、特點$31、頂點$37,另收加一服務費。除咗有點心飯麵之外,餐店前方仲設有個大排檔區,食客可以直接點選燒味、餃子、油菜等食品。咖哩魚蛋豬皮:豬皮過腍,魚蛋尚算彈牙,兩者均唔夠入味,不吃也吧!陳皮牛肉飯($35):盅頭飯面o既菜心偏老難咬,陳皮牛肉同白飯底雖然都幾乾吓,幸好點上甜豉油食都補救得到,總算勉強合格。芝士蝦春卷($27):金黃色o既春卷層炸皮又薄又脆,芝士蝦餡爽脆美味,係咁多味點心中最正o既一款。切肉燒賣皇($27):燒賣大隻就夠大隻,不過其外觀好似被漂白過咁,個人覺得不甚討好,食落亦略欠調味。雞絲滑粉卷($27):粉卷皮層又嚡又乾,雞絲餡心同燒賣一樣欠缺味道。榮華腊腸卷($31):腊腸卷一客兩條,每條一開二都只可以分俾四個人食,一向唔多食腊腸o既小肥當然係敬老地自己舉手唔食啦!聽見各人都大讚腊腸卷鬆軟香濃,估計應該都唔會差得去邊。蒜茸蒸鮮魷($27):熱辣辣o既鮮魷白滑爽脆,蒜香惹味濃郁,唔錯。白灼芥蘭($23):芥蘭粗壯翠綠,脆口帶甜。蠔油薑蔥辦麵($50):辦麵濕潤帶爽,簡單以蠔油薑蔥煮製已夠香口,不過$50一碟就好似貴咗少少!水餃湯米線($27):水餃皮薄餡爽脆,無奈米線唔係細佬杯茶。奶皇馬拉糕($23):微甜o既馬拉糕好鬆,但因中間夾入咗奶皇,食落似係蛋糕多啲;XO仔始終鍾情傳統o既馬拉糕多啲。韜哥開設o既元朗老字號「大榮華酒樓」格局同一般酒樓無異,服務不過不失,午飯時間又嘈又迫,食物質素較為參差,基於價格唔算便宜,又冇套餐或特價點心可選,如果細佬要再入元朗飲茶,相信會情願另覓食肆。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
星期六去元朗大榮華排隊飲茶,等左半個鐘尚算可以,食物好壞參半,點左六樣點心,其中蒜茸蒸鮮魷味道最好,其次為奶黃水晶包較有特色,其他茶樓少有。叉燒包口感不錯。午市腸粉、煎炸食品如芝士蝦春卷和鬆化叉燒酥、蒸飯都沒有,只有蒸點心、燒味和少量甜品小食可供選擇。整體尚算不錯,但價錢一啲都吾平。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
家庭飯局、今晚六個人,打電話冇得book位,要walk in, 一半人以上才可以入座,今晚八點鐘去到,都等左三張枱,20分鐘左右,可能因為做節,講真平時八點鐘元朗10間有8間酒樓都好小人,因為元朗人都比較早食飯,今晚六個人叫左七個餸+1個招牌馬拉糕,總共八個,食到差唔多10點,我諗平時10點大榮華應該收晒工 😂媽媽鍾意食龍蝦伊面(上湯),一隻中size龍蝦,但伊面太少,六個人每人只有半碗左右,(啱啱上星期又係食龍蝦伊面,不過係另外一間酒樓,啲伊面淋到一Pat漿糊咁),有比較所以覺得今次好食啲。紅棗雲耳炒年齊,有小小雲耳、小小紅棗、5條菜芯打底,之後全部都係菇,我一條菜芯都冇食過。椒鹽鮮魷,真係只有魷魚片,一條魷魚鬚都無呀,d炸粉厚咗小小,味道一般。咸檸檬蒸烏頭魚,爸爸至愛,蒸到啱啱好,但魚入面未放晒血,食落有d血漿在肉內,所以有d肉比較腥,個肚合格,我鍾意食魚肚因為夠滑,但可以再洗乾淨d就好,仲有啲血絲,味道滿意。蟹肉扒豆苗,都幾大碟,少量蟹肉加蛋白花,味道不錯。南乳燒雞,大榮華做雞菜式都唔錯,雞唔係太肥,唔算多油,因為例牌所以得半隻。化皮乳豬件,我哋有六個人,又六件乳豬皮,每人只有一件,不過乳豬皮下都幾肥,同少咗啲乳豬肉,但薦底嗰啲海蜇,鋪滿成個碟,再加個花生底,856元六件乳豬、貴呀,仲要細細件。奶黃馬拉糕,都keep住有水準,$85一陣風就入咗肚,同食個一磅蛋糕差唔多價錢。其實元朗有好多酒樓選擇,價錢又平,又容易搵位,所以我話大時大節先會去嘅洒樓,老爸成日話出面食飯貴,叫親佢去大榮華,佢印象中只有一個貴字,因為佢由$50元一個小菜,食到而家$85,所以會牙痛咁嘅聲 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-01-07
700 views
有年到大棠觀賞紅葉後已想到此品嘗,可惜到達時已是落場時間,未有機會一試。往年聖誕節晚上終可一試,等了二十分鐘左右便可入座,我們點了圍頭五味雞,用句老套話,真是雞有雞味,肉質嫩滑,雞皮甜而甘香的豉油味,蒙蔽了你,雞皮是如何的肥膩邪惡。豬油撈飯,更揭露我們是初到貴境,因侍應放下一樽豬油和頭抽時,我們還以爲是飲品,看清點,才知是甚麼一回事,在我記憶中,是首回用豬油撈飯,試一次也是可以的,畢竟這種吃法很高危。其餘的炒蛋,西洋菜與南瓜也很美味。馬拉糕可說是這餐飯的完美終結,鬆輭而滿有蛋香的糕點,真的是不可不吃。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-12-19
753 views
周末早上,我和老公約了老爺奶奶到這間傳統酒樓飲早茶,我們約九點到達,見到茶樓寫著早茶時間全場搭枱,我們4人坐了張6人枱,當時約7成滿,沒有其他人搭枱,坐得舒服。今時今日出街食飯,食物的份量,通常都是越縮越細,但它的叉燒包,奶皇水晶包和蘿蔔絲餃都是大大粒,印象很好!蝦餃好味,叉燒酥個皮夠鬆化,只是叉燒有少少雪味。另外我們點了煎蓮藕餅和芝士蝦春卷,但蓮藕餅食不到蓮藕,芝士蝦春卷食不到芝士和蝦,變了煎粟米餅和粟米春卷。起初以為自己點錯或侍應送錯,我們再看點心紙,確定它們是沒有粟米餅和粟米春卷的...懐疑酒樓擅自換了材料而沒有知會客人。值得一提是有些特別點心在別的酒樓比較少見,如圍村甜茶果,榮華白蓮包,豉汁蒸魚雲等。由於我們4人食量有限,未能試上這麼多款點心,未試過這間米芝蓮推介餐廳的朋友,本人認為可值得一試。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)