268
82
49
电话号码
23207020
开饭介绍
开业四十余年的老字号,以古法怀旧菜式见称,如古法太爷鸡、金钱鸡、野鸡卷等,其他地方已不易吃得到;其古法太爷鸡也刚获新城电台食神争霸战组别冠军。 继续阅读
奖项殊荣
美食之最大赏 (2014)
特色
适合大伙人
附加资料
门外是往将军澳的102号绿色专线小巴总站。
营业时间
星期一至日
06:00 - 23:00
付款方式
Visa Master 现金 银联
座位数目
200
其他资料
Wi-Fi
泊车 详细介绍
电话订座 详细介绍
外卖服务
电视播放
以上资料只供参考,请与餐厅确认详情
食记 (436)
等级4 2018-11-18
2819 浏览
童年时住慈云山相距新蒲岗不远。好多时做节都会在得龙食。人大了总是回味童年回忆。一班小时朋友相聚此刻..重尝旧味。马拉榚,柚皮。依旧保持数十年前的味道。食的随了味道好坏。食物都要拥有环境.友情.感情。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
爸爸生日,去左食呢间就来结业的中菜,又系一间比饮食传媒过分渲染嘅一间普通餐厅。去到, book咗位,都要等左成半粒钟先入到去。当坐低之後,可能因为结业嘅关系,好多都系卖晒,成张餐牌有一半都系卖晒啦!好嬲!呢碟所谓嘅豉油鸡,定唔知白切鸡,真系普通个唔普通,但系一啲都唔平。(推荐指数:唔好食)第二碟系炸蚝,炸粉太多,普通推介嘅系呢碟酒猪手豆腐海鲜煲,普通跟住就爱左一个炸黄鳝鲜奶球,好老实真系好多中式酒楼都做得好食过佢,条鳝炸到乾晒,我先带佢又唔系揸到入边系好甜嘅鲜奶有少少流出嘅感觉,入边冻哂仲要结踢踢。有怀旧菜嘅,虾子烩柚皮,我唔识欣赏。呢碟系煲仔菜,中间系鱼嚟㗎,但真系都系冇乜特别啊。 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 2018-10-31
1098 浏览
得知老板身体不太好,准备结业。点都要来回味一番,冇留特色金钱鸡,在此想着旧时烤的烧味,便叫了一碟叉肉饭。这种旧式烧法,有种连锁食店食不到的美味。之後叫话梅猪手,汁味少甜带甘,味道平衡得很好,猪手食落口感爽滑,很好的一个佐酒菜式。山楂咕噜肉,椒盐鲜鱿, 豉椒鹅肠 ,也是小菜必叫的。咕噜肉不太酸,食时还小脆还热,鲜鱿外脆内爽,炸粉粉浆上得薄,食落也不太油腻。最惹味就系豉椒鹅肠,这个大排挡菜式,上枱已觉很有镬气了,味道不太浓,配菜很香口,唯一系鹅肠不太爽。 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 2018-10-27
2200 浏览
长话短说 , 我知佢都就黎结业 我喺度表达不满都冇用 但真系过份 不得不讲一行14 人 知佢就结业 就 book左 琴晚 食, 点知佢话因为太多人 所以分6点 同8点9 时段 我地14 人 全部准时 845 pm到达 叫我地等等 等左成个钟先入得 不知所谓 中段问佢 要等几耐又唔应 又话 等等等 问佢点解甘赶 6点嗰枱走又唔出声 喂 大佬 你一早讲好左分两个时段 6点同8点9, 你唔赶人走 要我地9点9 先入得 有冇搞错呀! 你要迟成个钟咪一早同我讲罗 我可以即刻拉大队走 架。 唔洗烦到你地呀吗 ~~~~~~~~~~~~~~~~~~~~~~9点9 坐低 食佢既餸菜 同5 年前我食已大不如前 不过太爷鸡 同烧鹅尚算唔错 烧得够香同脆皮 ,太爷鸡有烟燻香味 虾子柚皮都够香淋 然後最过份既黎 la . 竟然系唔通知我地既情况下 1030pm唔俾点餸 . 大佬 我地9点 9 到 野都食唔切 你唔早讲 一句 duck埋黎1030 唔接生意, 而且佢有漏单 嗰 d都唔加得 !你就黎执即 都唔洗做到甘过份呀吗 识唔识乜野叫尊重呀 唔关客唔客人事, 而系基本尊重都冇 . 就算第时你地再开 我都一定拉大队唔会帮衬 ! 再见 ! 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 2018-10-24
2826 浏览
This traditional Chinese restaurant is located in San Po Kong, started in 1963 and now under the second generation. With the dedication of the owner throughout the years, the restaurant had established itself in the neighborhood and beyond. Even if it was not as famous as some other old tea-house in HK, there was quite a group of loyal customers down the years.Recently there was news that the restaurant would be closing down in Nov, as the owner was feeling the weather of age and could not handle the hardship anymore with deteriorating health. Trying to try it out before that, I was fortunate to be able to book a table and took my mother and wife to sample it this evening.There were a large crowd waiting outside the restaurant when we arrived by 7pm, apparently a lot of people was like us trying to pay homage here. Waiting a short while we got our table, and the decor was very traditional, and honestly it was quite messy and unhygienic. But we were not here for nice environment, but more for the food. We forgot to pre-order the signature Grilled Ham & Chicken so could not try it out. Instead we had the 'Grandfather' Chicken ($218), one of the four most famous ways to prepare chicken in Canton. The chicken was first marinated with special soy sauce till 70% done, then smoked with tea leaves so it got a smoky fragrance on the skin. The chicken flesh was tender and juicy too. A good start. We also ordered another traditional dish, Braised Pork Belly with Preserved Vegetable ($100). Unlike many restaurants which tend to braise the pork belly till very soft, Tak Lung kept the meat firm and not having too thick a layer of fat, making the health-conscious less guilty in eating them. There was some preserved mandarin peel which added an extra aromas. A nice one but I would prefer there were more preserved vegetable included in the dish. The other dish we had was Pea Sprout in Salted and Preserved Egg ($108). The pea sprout was young and tender, but maybe because of the salty egg was, the whole dish was just too salty for us. It might not be something the chef could control and in these traditional restaurants we might also not be realistic to expect the chef to taste the dish probably. A bit of a let-down. Finally we had the Steamed Cantonese Sponge Cake ($88). It was generous in size and good for 4-6 people, with a spongy texture, and I would say it was a bit too sweet for the modern taste. But considering this from the traditional recipe it might be of the proper level. A decently good effort.With three bowls of rice, the total bill on the night was $623. There were certainly lots of history and memories for a lot of customers, but for someone coming the first time without those emotional values, the restaurant might not be particularly impressive. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)