161
104
75
1-min walk from Exit D1, Whampoa MTR Station continue reading
Telephone
23206430
Introduction
Signature Sichuan Dan Dan noodles are so spicy and addictive because of its family-owned secret recipe, one of the most popular restaurants in Hung Hom area. continue reading
Opening Hours
Today
11:00 - 15:30
18:00 - 22:30
Mon - Sun
11:00 - 15:30
18:00 - 22:30
Payment Method
Visa Master AE Cash UnionPay JCB Alipay
Number of Seats
120
Other Info
Alcoholic Drinks
Parking
Phone Reservation
10% Service Charge
Spot payment
Review (368)
This restaurant has a long history. Originated in Wong Tai Sin and became famous for its Dan Dan Noodle, it had moved to Whampoa Garden in Hung Hom for many years, continuing the journey to offer the signature noodle but also other dishes from Sichuan and Shanghai. The decoration offers a traditional atmosphere, using plenty of bright red colours which created a warm and festive mood. But the tables are quite crowded and there was a sense of urgency to quickly finish your meal, with the food serving in very speedy manner, which had affected the overall dining experience.We ordered the Cold Pig Knuckle Jello ($78) for appetizer. The taste is decent, with a nice chewy bite on the jello. On its own the flavors are a bit weak and requiring dipping in the vinegar to enhance and bring forward the taste.The Stewed Sliced Fish in Wine Sauce ($118) was also decent, with the fish soft in texture, and there were some mushroom and cabbage to accompany. The wine sauce was a bit below par in my opinion. It was not aromatic enough and also I thought there was a tiny note of stale.The Braised Beancurd with Chinese Mushroom in Brown Sauce ($73) was a common dish one could find in most restaurants. This one was quite good, with the beancurd silky smooth on the inside. The brown sauce could use a bit more oyster sauce in my opinion, but overall it was fairly tasty and would be my favorite on the night.The Pea Shoots in Supreme Soup ($83) was good also, with the seasonal vegetable young and tender, and the supreme soup was nicely seasoned. There was no green taste on the pea shoots too. A good dish.Of course coming here was mainly for the Signature Dan Dan Noodles ($35), with me going for the spicy style and my wife taking non-spicy. The noodle had a nice texture, with the soup rich in taste and I particularly liked the small amount of minced meat and pickled mustard. This remains and holds true on what the restaurant is famous for.Overall everything the portion is very generous, so I would recommend ordering less than normal in order to able to finish the dishes. The service was decent and without surprises. The bill on the night in the end was $486, reasonable in my opinion. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-11-04
334 views
擔擔麵 辣/不辣兩個人黎食,分別叫左辣擔擔麵,同埋吾辣擔擔麵。辣果碗麵既辣味喺偏向麻辣果種。而吾辣果碗就好重花生味。啲麵就值得一讚,麵條好有彈性。春卷我最like就喺個春卷啦皮薄料多,吾會炸到好乾身。上湯小龍包味道就中規中矩,湯汁好少,個皮偏厚,餡料份量都幾足。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
中午兩點幾先食午飯,嚟到唔使等直接入座。由於太肚餓,點咗好多嘢食。擔擔麵保持一貫水準,花生香麵質爽口彈牙。紅油抄手好抵食,大大粒饀又多。咕嚕肉用靚豬整嘅(肉質似豬扒梅頭肉?),肉嫩仲有肉汁肉味,掛滿咕嚕皮衣脆脆的,好出色。黃魚鮮甜唔腥,少少咸香,得。蔥油酥餅酥香唔油。其他仲有炒年榚、肴肉都保持到水準。樂見老店食物品質依然如一,但未見如以前的人頭湧湧情況。希望只是因為我們來時已過午市時間吧。老店買少見少,希望詠藜園可以一直做落去,讓食客可嘗嘗老舖的古祖味。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-10-18
427 views
今日和太太去紅磡,時間比較趕,急急在美食坊泊了車,搭電梯到一樓找間地方快吃。差不多幾年沒有來,一出電梯,幾間餐館已有一條長龍,反而這間傳統店有位,便毫不思索進入。我們叫了傳統擔擔麵、改良擔擔麵、鍋貼和小籠飽。 落單時問店員什麼是改良版,他含糊答多了肉碎。  我們聽了更迷惘,姑且都試試,但價錢比傳統麵貴十元。以服務速度來說是達標,菜式很快備上。 抽絲剝繭研究兩款的肉碎,只覺少許分別。 不知為何,幾年前覺得此店擔擔麵驚為天人,今回來吃卻沒有這份驚喜了。我想是因為巿面上已有很多食店的擔擔麵做得很有水準了。此情況在鍋貼和小籠包也同樣出現。 此店做的皮是比較粗造,可以說是比較「傳統」。但巿面已流行精緻制作,久而久之,就會給人落後的感覺。如果要真的行地道、傳統,我提議店員不應該穿西裝,有點不倫不類,索性換成傳統中國服飾會好些,做一間切頭切尾的傳統店會更受歡迎。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-10-08
381 views
Sichuan cuisine is known for its bold flavours with high degree of spiciness and pungency, however, the true authentic Sichuan dishes also highlight the original ingredient's essence even hidden under the heavy usage of chilli peppers and spices.  Wing Lai Yuen does well with this regard, differentiating itself from the mass, stereotypical, copy-cat Sichuan restaurants, and showing to customers that they are indeed more than heavy and spicy flavours.   The stir-fry potato strips were professionally handled with the right amount and process of vineginar, so it's  not too sour, while crispy enough.  Dan dan noodles' texture is chewy and soup is stringy....  Slow-brewed beef is also recommended - tender, chunky and satisfiable portion.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)