241
113
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6-min walk from Exit E, Long Ping MTR Station continue reading
Telephone
24769888
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
Today
06:45-23:30
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 (433)
Level4 2016-11-28
5907 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.)
家庭飯聚 Featured Review
Level4 2016-11-22
3857 views
大榮華酒樓是我家人聚餐,公公婆婆飲茶的地方。今晚一家人又聚首一堂,一齊食下嘢。乳豬拼盤:燒腩仔好得,皮脆肉嫩又juicy;叉燒雖有肉味但比較瘦,味道正常;燒骨反而唔錯,肥瘦相間,咬落有汁。翡翠花枝桂花蚌:西蘭花爽脆,魷魚同桂花蚌肉質爽口鮮味,炒到剛剛熟。脆金果鳳味蝦:即 炸南瓜同蝦多士: 這南瓜普普通通,蝦多士的蝦肉彈牙但蝦味欠奉,食落好油。鮑汁雞柳珍寶茹: 雞柳非常嫩滑,有鮑汁鮮味;雞肶茹炒到軟稔入味,唔錯。紅燒竹笙雞𢇁翅: 好稀,無乜鮮味,無乜翅又無乜配料,當湯飲還可以。蒸海班:條魚好大條,抵食!魚肉蒸得好滑,香蔥鼓油味道剛剛好。脆皮燒鳮:燒鳮的皮好脆好薄,雞肉十分嫩滑有雞味,不錯!炒飯粒粒分明但口感偏硬,味道中規中舉。伊麵:一如傳統,比較油,食落有甜豉油味。紅豆沙:紅豆是軟稔但未見起沙,陳皮也是欠奉。奶黃馬拉糕:旦味好香,質地輕盈軟熟,奶黃少少的點綴,幾好食;但個人還是喜歡以前古法黃糖馬拉糕又有風味。整體食味ok, 餸的份量唔少,尤以燒鳮,小炒同馬拉糕比較出色。偶意一聚,一嚐何妨。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-09-30
249 views
暮色四合,我們一行三人來到元朗大榮華酒樓。入坐後,我們分別叫了「圍頭五味雞」、「紅酒燴牛仔骨」、「一品豆腐煲」及半份「奶黃馬拉糕」。當天的餸菜大體感覺不俗!圍頭五味雞賣相尤佳!其肉質鮮美,柔軟細滑;紅酒燴牛仔骨內裡的牛仔骨、馬鈴薯及紅蘿蔔火候控制適中,下飯絕配!一品豆腐煲則較平凡,可謂不過不失!該酒樓聞名遐邇的豬油撈飯雖則有欠健康,惟偶一嚐之,亦無傷大雅;白飯混入豬油和醬油後,香氣四溢,益發往昔舊時農家氣味。整晚最感愜意為奶黃馬拉糕,其外貌悅目,入口鬆化,可見工夫!是夜結帳共港幣407元,以現時香港之物價,可謂便宜矣! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-09-27
155 views
早前睇食評,多數都一般,搞到我約咗班Friend 都想改地點,但既然約實咗,就照去啦~~我地一行十人,一人叫一個餸,最後嚟咗一大枱食物,其實,全部都係小菜,當由有好好味既乳鴿,燒骨,豬油撈飯,雞,粉絲煲,椒鹽鮮尤,魚香茄子,豆卜火腩冬瓜,油雞,生炒骨。甜品有:馬拉高,奶黃水晶包,蓮蓉壽包。全部都好好味服務就好有地道Feel,唔係嗰種客氣,死板的所謂禮貌,換嚟親切,幫倒你的服務,其實,咁就夠啦~~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-08-12
574 views
一行九人去食,叫了八個餸只可以用4個字來形容~不知所謂😥😫~鴨掌柚皮難以形容的難食,完全冇味的😣 椒鹽九肚魚😑一小小鑊氣又沒有(凍的) 豆卜冬菇炆排骨排骨硬過我條命💔 薑蔥魚腩:大佬呀~大排檔都好食過你。 所謂的豬油撈:似臘鴨油多啲。 怪味雞同埋燒鵝唔叫難食,但作為一間自認食神級主理的酒樓,唔覺得驚喜😟😟痴線的......唯一可以入口的😱竟然是last免費送的甜品(麥米粥👍)大家唔嫌浪費時間排個幾鐘的話🤔可以一試個甜品。p.s.我book位的,五点食~所以不用等位。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)