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港铁鲗鱼涌站 A 出口, 步行约8分钟 继续阅读
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07:30 - 21:30
星期一至日
07:30 - 21:30
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食记 (88)
等级4 2020-01-24
1309 浏览
一路未食过东海今日终於黎食下咁岩避开左人潮 唔洗排队 好彩姐~叫左东海虾饺 同埋炸両肠粉点心非常不错虾饺要逐只叫 但其实同平时叫既size无咩分别炸両系脆既 好少可有脆既炸両个饼同饺都不错流沙包 都不错依个手撕鸡 半只 极度少都128鬼叫我本身想食鸡照叫左依个萝卜糕都系获得好评既下次都会再黎食我觉得价钱虽然贵啲 但味道好过玉桃同埋翠园添虽然选择比较少 但系贵精不贵多 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2019-12-21
1566 浏览
今次是我第二次来这里食大闸蟹,上年来试过,觉得价钱非常合理,食物又不过不失,而且地方大,坐得舒适,是个和朋友聚会的好选择,只是地点较离港铁站远一点。今次我们叫了一个四人套餐,套餐跟两只约五两的大闸蟹,第一轮的大闸蟹比较失望,不多蟹膏,到第二轮的就满足了😁。不过讲到只炸子鸡,外表就好看,但极之难吃,雪藏味超劲,还有跟蒜蓉包的蟹粉,只得一人份量,不够我们四位用。总括来说,也跟上年一样,不过不失。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2019-02-16
6223 浏览
农历年期间,好多同事都放咗假,最终等到2月14日 #情人节 先齐人食 #开年饭🤩 因为呢段时间酒楼嘅生意都比较好,所以选择唔多,同事可以喺 #东海 订到位已经好叻女👍🏻虽然我哋只得十一个人,不过话哂呢餐系猪年嘅开年饭,点都要丰富啲🤣 点心笼叠到几层高,虾饺、烧卖、叉烧包... 咩都话一餐,场面好震撼🤣 不过最得意反而系个奶皇包,奶黄包面上面印有一个好可爱嘅寿桃公仔,大家都争住嚟影相 好似无人打算食佢落肚咁... 所以呢,食物同人一样,外表/包装真系好重要㗎 虽然呢日生意咁繁忙,#东海 师傅啲手势都唔差喎👍🏻 而 #小秘书 就最锺意 #东海 嘅点心 #蒸牛柏叶,爽口又鲜味😋 大家有兴趣都可以试吓呀🥳 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-02-07
3718 浏览
一行12人喺筲箕湾聚会完,有人提议去鰂鱼涌东海酒家饮茶, 预先订位, 星期四上午11点, 唔系好多人. 饮茶人多最好, 可以叫好多点心, 东海的点心选择都好多, 一般的都会有. 我哋叫咗大约30碟点心, 一碟饭 再加一碟面, 差唔多可以食清, 之後仲有糖水送(红豆沙或木瓜雪耳), 大家都非常饱! 虾饺几大只几新鲜, 最考功夫的炸俩都几脆, 炒饭一粒粒. 总括来说, 整体食物质素都不错, 服务都OK, 价钱适中! 唯独地毡, 装修, 厕所等等开始有点残旧. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级5 2018-11-30
5317 浏览
This restaurant is located in Tai Koo Place, Quarry Bay. Part of the East Ocean Gourmet Group which started in 1982, which operates five restaurants in HK, this one is specialized in Cantonese cuisine. Quite popular apparently from the nearly full-house seating on the night, the decor is decent, brightly lit and reasonably comfortable on the setting. Seeing many people ordering the hairy crab menu, we decided not following suit as I am not a big fan of this fresh-water crustacean. Going for a la carte instead, we had the Stir-Fried Garoupa with Sugar Snap Pea. The taste is fairly good, with the fish seasoned delicately to allow its original flavors to get highlighted, while the snap pea are sweet and tender. A good start for our dinner. Part of the 'two ways', the other garoupa dish was Steamed Garoupa Head and Belly with Dried Mandarin Peel. This one was not as good unfortunately, with the seasoning on the heavy side, a bit salty for us. The quality of the mandarin peel was also just mediocre, and could not bring forth the fragrance. A bit of a disappointment. The two dishes are priced at $288. We also had the Braised Mutton in Traditional Casserole Style ($298). Served steaming hot and continued to be cooked on a stove, the mutton was decent in texture, though from the taste I found it was probably frozen and not fresh meat. The sauce was also falling short of expectation, without the rich fermented bean curd aroma or taste. This dish was overall also quite a let-down. Not having the hairy crab but we ended up ordering a Stewed Tofu with Hairy Crab Meat ($138). This one in my opinion was the better of the dishes on the night, with the tofu soft, the crab meat and yolk quite tasty (even though the portion of them was a bit too little). The other dish we had was Steamed Prawns with Garlic ($168). This would be easily one of the most common dishes for most seafood restaurants, and seldom can go wrong. And also as expected, the prawns are fresh. The garlic and soy sauce did pair well and was a perfect match for many seafood. A nice one. To finish we also ordered the signature Steamed Birthday Bun ($22 each). Pretty big in size, it was steamed upon order to ensure the skin of the bun remained soft. The lotus paste fillings are not too sweet, and the salty egg yolk was dripping with oil. Even though we were full we managed to finish it all.The service was reasonable for a traditional Cantonese restaurant but obviously got room for improvement. With the total bill at $1092 for three people, I would say the restaurant was decent, but not one I could recommend given there are plenty of other choices in town. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)