影片
港铁尖沙咀站B2出口步行10分钟
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电话号码
2366 5784
开饭介绍
仙宫楼饭店坐落于尖沙咀区金马伦造一幢大厦旧式二楼的中菜馆，开业至今没有任何引人注目的宣传，反而因为其低调平实、踏实，多年来坚持制作传统的老派京川菜，及坚守传统京川来的神韵，吸引不少游客及香港食家惠顾，并成为城市名人及外省人过年过节的指定饭堂。
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附加资料
营业时间：12nn-10:30pm\r\n收费：Visa/Master/AE ，设加一
营业时间
星期一至日
11:00 - 22:30
以上资料只供参考，请与餐厅确认详情
招牌菜
it was the second time we visited this place. The first time was last saturday, we were so eager to have the hotpot (lamb-beijing style loudly advertised on its external neon sign) that we walked up the time tunnel up the stairs back to 1966. it is not a big shop,cosy, with an almost retro fitting of a dining room where my parents used to took the whole family out for a weekend dinner.The client are mainly foreigners - westerners and a lot of japanese.The hotpot we ordered was exceptionally well prepared. We had a twin pot with clear soup and ma-chilli on each side, We tried the lamb, dumplings and chilled tofu. The raw materials are all well sliced, nicely prepared and we have no complain on anything except they wont let us use the copper pot (remember those with a chimmney in the middle?) already stored away in the glass display cabinet. Actually the glass display cabinet, with all the tiny gadgets (tiny wine glasses, photos with celebrities, wines half emptied with a name tag of s/o) are so romantically Hong Kong in its 70s-80s, when there were a lot more such kind of Beijing-shanghai-sichuan mixed style restaurants on the street with its low price tag and welcome-all-kind of style. That nite we also washed down a few bottles of Tsing Tao merrily.Hence the second visit. This time we wanted to sample typical simple beijing food = fried noodle + dumplings + wok stir fired lamb. It was less of an impressive cooking of slightly blanded taste and color. The place was also much quieter on the weekdays with a stillness you can feel in the air. I have absolutely no complain on the food, they were all thankfully consumed. It was really one of the unique dining experiences in TST, though food is not superb, but it is a rarity with a certain quality / aura that we should all cherish.
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犹记得朋友介绍到仙宫楼饭店, 我已被他的怀旧外部装修吸引。因香港霓虹灯招牌越来越少...唉, 这对游客而言是很讨好的。到楼上,地方不大, 但台布, 地板均干净。侍应先奉茶,再介绍套餐, 4个人食刚好。酸辣汤, 葱爆牛肉, 等都有水准当中套餐必备片皮鸭, 此处的鸭片不是热的,很多人不惯,但我则觉得可以接受。而其配菜如葱段,青瓜丝,薄饼以至酱料均交足货,不似连锁式酒楼求求其其。最后,想推荐盐爆管廷:够镬气,爽脆。材料嘛...卖个关子
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一班旧同事食饭,有人提议到好耐冇去嘅仙宫楼.一去到一眼见晒得一台客已心知不妙.同事点了:片皮鸭,水煮牛,酸辣汤,椒盐鲜鱿,炒通菜,火腿津白,三色拼盘. 哗!只片皮鸭啲皮冇光泽,啲肉就"鞋烚烚" 仲唔热tim!水煮牛同酸辣汤味道尚可但算唔上好食!椒盐鲜鱿:啲炸粉超厚,粉多过肉!炒通菜同火腿津白,哗!似烚多过炒,完全冇味!三色拼盘--鸡丝粉皮,海哲及红油白肉够爽ok!最差劲就系当时只系九点十左右而全店净返我地一台客,可能啲伙记赶收工,佢地无厘头就"队"张单过嚟话要埋左张单先.仲"三扒两脖"咁收晒台面啲嘢!焗我地走.连啤酒埋单每人差不多两旧水,以咁嘅质素仲话系老字号,真系冇下次!
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跟好友们计划一起尝遍尖咀四大京菜酒家：北京酒楼、鹿鸣春、仙宫楼及天香楼。到达第三个目的地仙宫楼，明明早在星期一订了枱，到达的时候，居然没有纪录。也算了，反正人不多，很多空枱。来到是为了吃片皮鸭，很一般啰，而且根本没什么皮，似吃鸭片多一点。然后是松鼠鱼，汁太甜，那个炸鱼好像放了很久，口感很差。其他的砂锅云吞鸡、糖醋里脊都很普通。连照片都懒得拍。埋单七百多，因为质素太差，觉得好贵啰。
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由上次去鹿呜春开始老爸就说要吃仙宫楼, 说了多次今日一家人终和他小学同学一家到来吃饭~鸡丝粉皮: 好一般, 比星期一在"上楼"吃到的差(但贵好多), 但粉皮尚算爽口凉拌管廷: 好爽口, 妈妈说好味, 但我就唔钟意有好多荽茜在内熏鸡: 做过功课, 知道熏鸡所用的酱汁是自家浸泡的京式卤水汁, 把黄油鸡浸上最少二十分钟, 再用干身的茉莉花茶叶烟熏, 吊干后再手撕而成! 果然不负所望, 个人认为是全晚最好味的一道菜~ 由于有叫烤鸭, 所以只叫了半只鸡, 极速清左碟炒鳝糊: 差差差! d汁得过杰字, 淡得滞完全唔惹味, 我爸煮的比其还好得多, 一个悲哀......椒丝腐乳通菜: 完全唔知点解叔叔会在此叫通菜, 不过佢又肯做, 腐乳味不够, 冇咩特别菜肉水饺: 几好味, 我觉得唔错, 但叔叔好钟意(佢本身喜吃饺类), 第一轮叫了一打, 后来encore多半打叉子烧饼配榨菜肉碎: 叉子烧饼香脆可口, 榨菜肉碎比鹿呜春的好, 个人认为是全晚第2好味的一道菜~ 北京烤鸭: 一早从厨房起好皮肉, 没有像鹿呜春的即席表演, 兴奋度大减之余, 皮不够油亮松脆, 鸭肉有点干, 而且唔够热......炒拉面: 几好味, 和大白菜, 火腿及虾仁同炒, 不过都几油腻高力豆沙: 新鲜炸起, 端出来时热辣辣, 但太实, 馅少7个人, 叫了2支青岛, 埋单一千二百六十几总括来说, 味道好一般, 又贵过鹿呜春(虽然其叉子烧饼比鹿呜春好一点, 但整体来说鹿呜春好太多), 除非佢将来有大革新, 否则不会再去赞:厕所虽得一格, 但好干净弹:台与台之间有点迫, 坐得不舒服叫waitor拎多对筷子, 佢随口应左转头就继续摆台(当时冇客等用台, 根本唔急), 完全冇左回事!
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