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Review (3)
飲食文化始終有其固有價值。並不只是放食物進肚那麼簡單。好像叉燒飯其實以前是一舊上不切的。時至今日為了方便就切上。澳門的這間《聚龍酒家》古法免切叉燒十分有名。隨心咬一囗軟淋淋(用眼都知)的叉燒,配上蜜汁加口白飯,比起切上,那種風味不是當然,首先叉燒要十分之淋。而這裏是做得到200%的。下次大家不妨試試免切叉燒! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2015-04-19
2890 views
來澳門兩日一夜遊,翌日到過樂宮買曲奇後,本想到天巢吃午餐,奈何Walk In已Full,大廚有位,但看過Menu覺得很普通。想喝茶,記得N年前到過葡京附近的好彩酒家質素很Ok,但原來午市不做茶市。很想很想喝茶,決定問問街邊路人,路人說可以到對面聚龍看看沒有失望!真的有茶市!環境有別於香港的茶樓,空間大,枱與枱之間位置十分充裕。肚子餓,看見什麼也想點來吃!結果二人叫了8樣點心!燒鵝瀨瀨粉有別於一般平常在港吃的,比較粗大,第一碟上枱,加上肚餓關係,覺得也頗好吃的牛柏葉份量夠,薑蔥味夠但不夠鹹豬腳仔口痕叫的,沒想過這麼大煲!過過口癲,味道還可以,如果再入味一點會更好奶皇流沙包做到流沙效果,合格叉燒包叉燒餡較一般淡色,味道不夠濃,整體是合格的馬拉糕是古法的!好吃!!鳯爪看樣子也知道味道較淡,但鳯爪皮的質感是很好的白糖糕這在香港茶樓已絕跡了吧!看到當然要叫來懷舊一番喇!味道合格也夠彈牙!埋單8樣點心也是二百多,抵吃! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2008-07-10
1324 views
鮑汁雞腳 -- 唔知係米真係用鮑汁, 好甜,好味鵝掌豆腐煲 -- 有手掌o甘大o既鵝掌,o算得好過癮。生菜吸曬d汁d味,好正。冬瓜盅 -- 真材實料,應該係d 金華火腿好得, 令啖湯好甜,唔係味精o個種濃味, 比起香港好多淡某某的好味得多。紅豆糕 -- 有淡淡的桂花味,清甜最後個果盆都幾好,唔知係米香港d茶樓太差, d生果永遠無味,係呢度我終于食到有蜜瓜味o既蜜瓜同有哈密瓜味o既哈密瓜 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)