49
18
17
All Branches (2)
Telephone
2383 7170
Opening Hours
Today
11:30-00:00
Mon-Sun
11:30-00:00
Payment Method
Cash
Number of Seats
60
Other Info
Alcoholic Drinks
Phone Reservation
10% Service Charge
Signature Dishes
炒魚雲 炒豬雜 梅菜扣肉
Review (86)
Level1 2016-09-29
1024 views
豬油撈飯係粗菜館的招牌,跟朋友再去一試,那些所謂豬油,浠如開水,什麼味都沒有,都不知是什麼油,連鼓油都是沒味的,令人失望,實在懷念多年前凝固和充滿香味的豬油。我想以後都不會介紹朋友去粗菜館試這些懷舊食物。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-08-26
1031 views
粗菜館,開業多時再加上蔡欄推介什麼什麼的光環,應該安全吧,試試看😁豬油撈飯,聽了很久,呢次卻第一次試,飯的確香了滑了,但比較喜歡食日本米的我,米飯質素卻有點抱歉...扣肉,湯汁味道十分好,帶點甜味,但瘦肉部分比較多,有點干,肥肉部分就入口即溶,好味。雞酒湯,雞味還好,對於本人來說有點偏喊。喊香豆腐,豆腐蒸的很滑,喊香也好,算是一道清淡一點的菜中和一下。整體不錯啦。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-05-25
1326 views
記得細細個好鍾意食豬油撈飯,但媽總係要加埋啲菜入去(唔知係咩玩法),破壞哂豬油撈飯既滋味。 為左細個既味道,我今日專程去左食粗菜館,就係為左一碗豬油撈飯。一碗白飯,一匙澄黃的豬油,一匙頭抽,就是豬油撈飯的三大元素。 細細撈勻後,飯呈著溫潤的油光和頭抽的香味。 舀一啖入口,真係好食到無法形容,個種飽滿既豬油香同頭抽既鮮咸,混和新鮮米飯,每啖落去都係甘滿足。 傳說中豬油撈飯在舊時,是社會貧困,很少能吃肉的替代品。 如今每頓有肉,卻反倒覺得豬油撈飯格外美味呢! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
行過九龍城想搵定醫肚,就入左去一入去其實感覺唔錯,感覺店員幾家常,而且大大隻蔡瀾親筆提字,應該水準幾好喊左個炒豬雜,飯,同湯湯先到,係好足料既老火湯,不是外面一般貨色,有啖啖湯渣肉送豉油一流.炒豬雜反而有一點兒失望,炒得十分香口,但稍嫌鑊氣不太夠.總結來講,粗菜館的菜都比較"粗",有點家常菜風味,但味道就未必非常精致了. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-04-05
1091 views
It never crossed my mind to ever dine at 粗菜館 because I thought it was just the usual Chinese fare until I recently tried their new restaurant in North Point.I was at Kowloon City to try this new restaurant but as it was raining I went here instead.The menu showed this delicious dace and black beans vegetable dish with glass vermicelli so I ordered it because I love black beans and glass vermicelli.The menu didn't lie, it really did have glass vermicelli in it and it was really delicious because it absorbed the dace and black bean flavours.For the other dish I had the Sichuan pig's liver which was just as good as the North point branch.(North Point branch review: http://www.openrice.com/en/hongkong/review/north-point-tso-choi-restaurant/2545601)It was velvety with a fragrant Sichuan pepper taste and the sauce went deliciously with the rice. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)