影片
营业时间
今日营业
00:00 - 23:45
星期一至五
07:30 - 00:00
星期六
07:30 - 14:00
星期日
00:00 - 23:45
公众假期前夕
00:00 - 23:45
以上资料只供参考，请与餐厅确认详情
-
网上订座服务暂停
食家推介
叫了福建炒饭，催了两次后都未来，最后通知侍应取消。后来𩠌照嚟，但已距落单一小时。我们说已通知取消。女经理一点歉意都没有，仲反话𩠌出了唔食好浪费，并说今天多人客。但在场的枱，其实只坐了一半。女经理态度差。令客人很不舒服。
继续阅读
夜晚约咗邻居喺元朗食晚饭，晏昼就同屋企人饮个茶先，屋企有冇好耐冇去过呢间，我就未试过，因为之前食嘅话都系食九龙湾𠮶间。你入门口见佢个鲍汁鸡脚同埋胡椒猪肚好似好正，最后落完点心都系忍唔住嗌咗个胡椒猪肚。乳鸽卖相OK，但系就咸左少少。反而个斑腩炒河做得几好唔怕声亦冇骨。芝麻马蹄糕都爽口，亦都有芝麻味。但可惜少少着系啲点心发挥比较微越理想，啲咖喱鱿鱼啲汁好稀完全唔怪汁，但系啲鱿鱼就几咸。相对个肉骨茶见到有药材，但系食落系冇药材味，有啲淡。个咸茶果就爆开咗，可以话佢皮薄嘅，整体嚟讲啲嘢食就好坏参半。另外加枱都加得几犀利，坐得都比较逼夹。此食评只限于事次用餐个人体验。
继续阅读
星期日（27/10/2024）放假去购物，路过佐敦道，望过对面，见到佐敦荟有酒楼，便上去饮茶。下午一点多到，唔驶等位。碧绿鲜虾肠~三条肠粉都有好多只虾，虾都算大只，爽口。鲜虾烧卖皇~好大粒，几好食。黑芝麻马蹄糕~有齐黑芝麻及马蹄味，马蹄好有咬口。金勾咸水角，热辣辣，脆卜卜。水晶虾饺皇，个样一睇就吸引，四只都好大只，馅料足。金银腊肠皇，有别其他店的白雪雪既腊肠卷，个样几得意，馅料有润肠及腊肠，唔肥腻。
继续阅读
点了四笼点心和一碗烧腩仔饭，点心有虾饺、陈皮牛肉球、四宝滑鸡扎和抹茶脆皮叉烧包。落单后坐了40分钟，只食了烧腩仔饭和虾饺，心谂蒸点心是需要时间处理，加上酒楼满座，等是可以接受的，怎知40分钟后来了雪山叉烧包，绿色变了白色，拒绝接收，上菜阿姐说没有绿色，一直只有白色。及后高级的入嚟，讲多两句说绿色卖晒，只有白色，价钱一样，食客都好喜欢，我们坚持取消，高级的一句唔好意思都没有。及后，我拎张单去柜枱打单，想了解是否落漏单，没有㖞，我问等45分钟是否正常，部长就说现在去厨房取，我行返入房有送点心车泊在门口，部长就，点心到啦！怎知，不是我的，见他向厨房方向行，我就倒数5分钟，冇点心到就走，结果，5分钟就出去埋单。部长都在，我要求免茶钱，没有，唔好意思呢句都没有！凯日饮食集团卖广告说到自己多好，待客之道有多好，全是空谈，一句道歉原来是这么难！香港饮食业荒凉，就败在这家酒楼的职员手上！同房另一枱10人，比我迟来，点心源源不绝地上枱，我认为可能我点的较需时，故耐心等候40分钟才到柜面打单查看。我也不想相信，酒楼部长对我这个顾客的遭遇漠不关心，连「唔好意思」这四个字都没有讲过，收银员更划清界线，什么提问也一概回覆「不清楚」、「不知道」！如果我是游客，于社交平台写得更激动吧！如果这只是一间独立酒楼，我会写得个别一些，然而，这酒楼属于一个饮食集团，集团有自己的制度，作为雇员不去捍卫自己公司，我要将他们的服务态度以正视听。烧腩仔饭：欣赏烧腩仔皮是脆的，不会太咸，份量亦非常足够，只欠缺温度，试过其他酒楼的烧腩仔上枱是热的。
继续阅读
My friends know that I love to cook, and have been reading many cookbooks over the years. One of my favourite cookbooks has many details on how to prepare the proper marinade to make traditional Cantonese cuisines, written by Chef Philip Chan. Knowing that he is working for Heyday Cuisine Group now, we come today to their branch on 3/F JD Mall at Jordan to try it out.The restaurant is of a decent size, and apart from the main dining area there are a number of private rooms on both sides. The décor is decent, with a more contemporary design, but there is still a large fish tank at one corner displaying many lively lobster, garoupa, and other seafood. After settling down at our table, we go through the menu to see what is on offer.There are many choices, but we come here to try Chef Chan’s specialty, so one of the picks obviously is the char siu. Interestingly, there are two on the menu. After checking with the staff, we go for the leaner 蜜饯一字叉烧 ($168), along with two other dishes 招牌脆趣有米虾兵蟹将 ($528) and 虫草花云耳蒸龙趸球 ($198). The steamed giant garoupa comes first, with the fish fillet seasoned well, and the soy sauce not too salty. Quite good.When we finish ordering, the manager has shown us the live crab before taking it to the kitchen to prepare the signature deep-fried prawn and crab in crispy rice. The crab is very meaty, with the chef thoughtfully crushed the pincers and legs to make it easy to eat. The crispy rice has absorbed the crab flavours so it is also good in taste. Customers also can determine the number of prawns included ($20 each). Not to be missed for crab lover.The final one to arrive is the char siu, which is a surprise as generally this will come pretty early. But knowing then that they are freshly roasted, already raised my expectation to another level, and it certainly delivers also. The pork meat is tender and has a small amount of fat, not completely lean, with the honey glaze on the surface a glistering temptation. The taste is so delicious, thanks to the different components of the marinade. One of the best char siu I have for a while.The staff here are friendly and helpful in answering my questions, offering us the complimentary sweet potato soup for dessert as well. The bill on the night is $1,082. I heard that Chef Chan will make the roasted duck himself and perhaps with a bigger group next time we should try that also, to once again enjoy the magic he weaves in marinating and preparing roasted meat.
继续阅读