影片
开饭介绍
富瑶酒家供应新鲜海鲜为主，其中以花雕醉尿虾最为出名，名人食家亦是其客人。环境宁静，格调高雅。
继续阅读
附加资料
设有3间独立房可预订
营业时间
星期一至日
11:00 - 04:00
以上资料只供参考，请与餐厅确认详情
招牌菜
其实 铜锣湾富瑶 我是第一次来光顾 尖沙咀那间反而是去过好几次 大多是宵夜时段 但这两店 间直令人怀疑 是否同一集团在经营 奇怪的是 任你楼面的同事服务水平也好 出品部的师傅制作技术也好 总不能差那么远吧 实话说 尖沙咀分店 大多都是我的朋友提议要去的 而我试过这边后 哈哈 驱车越海 也值得的吧 入店后 部长招待我 有笑容地问问我几位 半鞠躬的为我带路 更帮我的女皇放好手袋 问问喝的茶 有礼地点头 就工作去了 简单几个动作 表明对贵客的欢迎最令人受落也 因当时只顾食 到吃到一半时才记得拍照 抱歉 猪脚仔 卤水味道刚好 肉够实 但筋又淋 爱吃有骨食物的我 推荐石蚝煲 味道一流 蚝又大只肥美 刚好熟 配料和蚝比例也合理 干扁四季豆 好干身 有味又唔油 食到后来我一粒一粒碎肉都夹干净 失礼了古法金钱鸡 好肥腻 好罪恶 食完有内疚感 好似做在件错事一样 但别误会 原来好好食 有些像润肠的粉粉的口感 外层软绵的饱 包著蜜汁鸡块 是谁研究出这菜式的 害我常掂念著这菜肴再来 天下第一猪半只 外皮脆像饼干 肉嫩像小孩 骨中也有味 我只两人来吃 宁负上吃不完会浪费 眼宽肚窄的罪名 也坚持来半只 活该总结：铜锣湾店和尖沙咀店 招呼 出品皆天渊之别 最后埋单约$1400 难怪人们总爱过海来晚饭 香港岛和九龙 就真差异点水平吗？
继续阅读
看了openrice, 才知道, 原来铜锣湾店与尖沙咀店是天堂地狱的分别, 当然天堂地狱只是比喻, 比喻铜锣湾有十多个好, 而尖沙咀只有一个好, 这晚跟随友人来, 全由他发办, 我只负责”食”, 当然要比钱. 第一道菜, 怀旧金钱鸡, 两小包夹肥肝, 底部再加件肥膏, 不觉得太出众, 香味和蜜味都不足, 窝打老道近太平道的那间好得多, 第二味, 姜葱鲍鱼煲, 断只时价计, 上枱时十分热, 炸炸声, 葱多疆太少, 汁已收干, $40一只, 鲍鱼比想像中厚身, 肉质口感十分弹牙, 但略为实了些, 应该再调耐些少, 第三味, 西洋菜乌鱼豆腐肉片汤, 乌鱼滚汤, 没需火喉, 味道算不差予, 乌鱼肉质鲜但多骨, 试了小件便放弃了, 天下第一猪, 果然皮脆, 肉身不算太肥, 半只转眼间消失了, 花雕蒸蟹, 一大只一碟, 黄金色汤汁, 混和了蟹膏和蛋黄, 再以花雕烹调, 清甜酒香, 送饭一流, 泥鯭粥, 泥鯭肉打碎已在粥内, 泥鯭不算太足, 粥底尚算滑, 湾仔利苑第一, 富瑶第二啦, 可是人家的只是午餐货式噃, 豉油皇炒面, 面身幼细, 炒得干身, 十分出众, 唔够喉, 想叫多碟九层咖啡糕, 咖啡味香及浓, 想不到, 不算太租, 出色,
继续阅读
十月份我有口福，饭局不少之余，享受了不少水准出色的食物!今日跟家人在重阳节假日,一起到富瑶酒家吃食晚饭环境: :-铜锣湾店环境一流-到处典雅摆设，环境宁静，格调高雅, 还设贵宾房。食物:在「富瑶海鲜酒家」是常可吃到创意海鲜料理!苹果雪梨猪腱汤-味道还算不错天下第一猪$498/半只-极花工夫的佳肴，上枱时先食脆如薯片的猪皮，品尝完才细尝猪脚、猪手及猪肋骨....... 趁热吃。豉油皇炒面-出色的作品，阴力炒面 条条够味，吃起来口感够爽口, 简单的菜式，有惊喜!生拆泥鯭粥- 泥鯭新鲜拆肉混合果皮丝煲煮, 鲜味鲜味!姜葱鲍鱼煲-热辣辣, 鲍鱼够厚身,肉质弹口,不错姜葱石蚝煲-又是热腾腾的-蚝只只肥美,鲜味雕醉尿虾-最为出名, 味道一流鱼汤鲜腐竹浸菜苗-简单的菜式, 好滋味雪影杏汁包-心机炮制, 我一向都喜欢! 整体:位置好 旺中带静招牌菜 馥郁芳香开心尽兴, 一家共渡欢乐时光。
继续阅读
今次系第2次睇完呢个网的 "好评" 而去试的第2间食市,结果又一次中计......讲得中计，当然系同事实相反，十分唔掂．呢间可以话系1流价钱，４流质素，９流服务首先，价钱绝对唔平，每位食好普通 (无叫咩游水鱼,翅) 果D，剩系叫煲仔菜都要每位约＄３００食物质素方面，虽然未至于非常难食，但绝对不是好食．随便找一间酒楼例如富临，稻香都差唔多 or 好食过佢．服务方面： 侍应态度普通，但叫白饭居然趋促左几次，最后都超过半小时先有．而开茶盖加茶，往往等好耐都无人黎加．依我所见，大厅只有约１０张台，仲要后期好多走左．咁都无人加茶，可见人手几咁 "充足"．
继续阅读
This was supposed to be my night to eat roast goose (I’m still mad I didn’t get to eat it), I made a reservation at the restaurant, the next day (the day I was eating there), I was like omg what if I need to reserve a roast goose, so then I called them and they were like sorry you need to reserve a day in advance, I was literally like NOOOOO! Oh well, to anyone that goes there now you know. The restaurant is a fairly upscale restaurant in Causeway Bay, the service was nice and good and the atmosphere was a little formal, but decent.On to the food:- Suckling pig: to make up for no roast duck, I ordered roast suckling pig. As a consolation it was very good. The skin was beautiful and crispy and they gave you tiny pancake with hoisin sauce and spring onions. The combo tastes great. I liked this a lot- Vermicelli with shrimp in sizzling clay pot: same as the dish at Fu Sing except the shrimp were larger. Very good as well.- Steamed crab in wine sauce: this was way different than what I envisioned. The crab itself was excellent, very fresh and sweet meat. But, I didn’t really like the sauce, it was a buttery sauce that had wine in it, didn’t taste Chinese at all. Great crab, bad sauce.- Mapo tofu: I didn’t order this, but a friend wanted it, so we got it. Didn’t taste like mapo tofu, but it was good. It was more of a Cantonese rendition of it and was much less sauce and oily than normal.- Lettuce with shrimp paste in a sizzling clay pot: tasted exactly the same as Fu Sing. So it was good.Overall, I liked this place and I'd like to come back to try other stuff some day
继续阅读