124
17
5
Restaurant: Hong Kong Old Restaurant
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level3
74
1
懷舊風格上海菜
2022-06-20 1606 views
今晚阿仔約食飯，特意介紹「香港老飯店」俾我試吓，話呢度環境有點懷舊得呢，食物出品又幾好，再加上侍應服務簡單舒服，好有家嘅感覺，所以攪到我都好有期待😚之前諗住喺老店，應該會係細細間果隻，入到去真係估唔到咁大，裝修不是奢華但係好企理、好乾淨感覺，特別係洗手間，真係有點意料之外🤣睇佢網頁都會見到有幾多招牌菜介紹，就挑幾個小食開始，睇吓會否帶黎驚喜😉🔻合桃燻蛋擺上枱除咗見到個蛋黃係好流心外，賣相其實係冇乜特別，但當夾起隻蛋放入口之後，真係有WOW factor 感覺，除咗個蛋黃非常非常流心外，個蛋白外表味道非常 Smoky，煙燻味的確芳香😍。至於個合桃亦香甜鬆脆，確實高質👍🔻鎮江餚肉一碟12件，件件都好大好實在，加上薑絲鎮江醋一齊食，好香好滿足😚🔻蜜味烤香方你就當佢係上海三文治咁食吧😂，一件大大面包，裡面包含一大片火腿肉(肉方)及一片炸腐皮(素方)，眾所皆知金華火腿質地偏硬及帶鹹味，師傅應該用慢火將佢蒸透後，再用桂花蜜糖醃漬；而素方則採用豆腐皮將佢酥炸。上桌時，用面包加上炸腐皮及桂花清香的火腿肉片合夾後食用，每一口都可感受酥軟、甜鹹兩種對比的滋味，唔係誇張，呢個小吃係我全餐飯嘅 No. 1👍👍
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今晚阿仔約食飯，特意介紹「香港老飯店」俾我試吓，話呢度環境有點懷舊得呢，食物出品又幾好，再加上侍應服務簡單舒服，好有家嘅感覺，所以攪到我都好有期待😚

之前諗住喺老店，應該會係細細間果隻，入到去真係估唔到咁大，裝修不是奢華但係好企理、好乾淨感覺，特別係洗手間，真係有點意料之外🤣
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37 views
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89 views
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146 views
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睇佢網頁都會見到有幾多招牌菜介紹，就挑幾個小食開始，睇吓會否帶黎驚喜😉


🔻合桃燻蛋
合桃燻蛋（2隻）
$72
35 views
0 likes
0 comments
 擺上枱除咗見到個蛋黃係好流心外，賣相其實係冇乜特別，但當夾起隻蛋放入口之後，真係有WOW factor 感覺，除咗個蛋黃非常非常流心外，個蛋白外表味道非常 Smoky，煙燻味的確芳香😍。至於個合桃亦香甜鬆脆，確實高質👍


🔻鎮江餚肉
鎮江餚肉
$138
38 views
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0 comments
 一碟12件，件件都好大好實在，加上薑絲鎮江醋一齊食，好香好滿足😚


🔻蜜味烤香方
蜜味烤雙方（4件）
$232
27 views
0 likes
0 comments
蜜味烤雙方（4件）
$232
35 views
0 likes
0 comments
 你就當佢係上海三文治咁食吧😂，一件大大面包，裡面包含一大片火腿肉(肉方)及一片炸腐皮(素方)，眾所皆知金華火腿質地偏硬及帶鹹味，師傅應該用慢火將佢蒸透後，再用桂花蜜糖醃漬；而素方則採用豆腐皮將佢酥炸。上桌時，用面包加上炸腐皮及桂花清香的火腿肉片合夾後食用，每一口都可感受酥軟、甜鹹兩種對比的滋味，唔係誇張，呢個小吃係我全餐飯嘅 No. 1👍👍👍


🔻松子黃魚
松子黃魚
$268
34 views
0 likes
0 comments
 松子黃魚個人覺得除咗黃花魚要炸到既肉脆又鮮嫩外，個糖醋汁亦扮演一個非常重要地位，整個餸做得不錯嘅，個糖醋汁甜酸度及稠度做得剛好，每件魚花都掛上汁液，雖然冇帶俾我乜嘢驚喜，但總算做到應有水準😋


🔻韭黃炒鱔糊
韭黃炒鱔糊
$168
97 views
0 likes
0 comments
 炒得好香好有水準，黃鱔片新鮮彈牙，韭黃、蒜蓉加埋個醬汁配搭得完美，一上枱就聞到香氣，食落啖啖韭黃黃鱔肉，正😄


🔻煎芋泥餅
煎芋泥餅
$198
37 views
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 潮州嘅蒸芋泥就食得多，但係煎芋泥餅係第一次，雖然有點貴，要成$198一個，因為鍾意食所以冇辦法，結果亦冇令我失望。個芋泥餅煎得好香，大件到8個人都夠食，唔會太甜所以食落好舒服，亦冇咁大罪惡感，芋頭味亦唔錯，值得一試👍


相比其他上海菜館，「香港老飯店」係有點貴，但呢度賣點相信係一種懷舊老店味道，俾你似回家吃飯感覺，透過暖心服務，加上一定水準嘅食物出品，值唔值咁你就自己決定吧😉
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2022-06-18
Dining Method
Dine In
Spending Per Head
$350 (Dinner)
Recommended Dishes
合桃燻蛋（2隻）
$ 72
鎮江餚肉
$ 138
蜜味烤雙方（4件）
$ 232
蜜味烤雙方（4件）
$ 232
松子黃魚
$ 268
韭黃炒鱔糊
$ 168
煎芋泥餅
$ 198