影片
港铁湾仔站 A2 出口, 步行约7分钟
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电话号码
28779011
开饭介绍
由香港浙江省同乡会联合会经营的中菜厅，提供一系列传统正宗的上海及浙江菜式，招牌菜包括长江熏鱼及绍兴蒸臭豆腐。
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奖项殊荣
米芝莲一星餐厅 (2015-25)
特色
适合大伙人
营业时间
今日营业
11:30 - 15:30
17:30 - 22:30
星期一至日
11:30 - 15:30
17:30 - 22:30
以上资料只供参考，请与餐厅确认详情
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今日同朋友庆祝新年, 午间聚餐选了湾仔 浙江轩, 私房菜形式酒家. 方便大家兴高采烈, 高谈阔论, 我们订了一间房, 装修好典雅.服务不错, 安排座后送上餐前小食及酱油. 茶钱每位 $20- , 简单小食 $80.先来开胃凉菜, 酱萝卜: 调味平和, 不油不辣. 镇江肴肉: 口感好, 味美 唔会咸.醉猪手: 肉质不错.四喜烤夫: 一般口味.盐水鸭: 普通. 葱油红蜇头: 葱油香气特别, 红蜇头爽口.宁波脆鳝: 香 脆但带点硬.油爆虾: 虾肉弹牙连壳食, 但较为油腻.香炸臭豆腐: 这个本是街头小食, 现造法颇为细致, 外酥内软, 口感带独特臭味. 清炒河虾仁: 家常菜, 虾仁肉质细滑, $600- 价钱甚高. 目鱼红烧肉: $700- 调味好, 红烧肉 收费略高. 龙须鲑鱼: $900- 手工菜, 鲑鱼基本价钱不贵, 龙须鲑鱼经入工拆鱼, 令价钱高起来. 鲑鱼欠鱼味.冬笋塌菜 $580-, 这个菜 价钱令大家吃惊. 下次吾会叫. 上海粗炒, 及格. 上海炒年糕: 年糕烟韧富弹性, 唔会炒到黐埋, 个芡汁稀杰适中.银丝卷: 可以. 桂花酒酿丸子: 丸子口感烟韧, 唔会好粉, 好重酒味高力豆沙: 够松又够热, 豆沙馅不太甜, 食得滋味. 擂沙汤丸: 上海甜品, 软棉棉有流沙效果.豆沙锅饼, 豆沙馅料正, 外皮香脆但略干硬. 生果: 西瓜+哈蜜瓜, 水果新鲜, 卖相, 摆碟, 也 ok.整体计, 酒家地点吾方便, 由湾仔或铜锣湾地铁行去至少要 8分钟. 今个午餐只系普通菜式, 收费不合比例.
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When this restaurant first started many years ago, it is exclusive for members. Riding on friends I was able to visit a few times to experience its authentic and delicious Zhejiang cuisine. Nowadays it is open to public, but you will probably need to be a member in order to book a private room. With the hairy crab in season, today we come to Wanchai Lockhart Road to see whether they keep up to the high standards after all these years.The décor and setting have not changed much, neat and tidy, offering traditional and familiar ambience of circular tables with white tablecloth, and the use of celebratory colours like red and gold in the design. On a wall there is a backdrop which indicates this year is the Thirteen Anniversary of the restaurant. Time really flies as it did not feel so long ago when I first came here.We start with some appetizers, including Smoked Egg 烟熏蛋 ($26 each). The egg has a runny yolk, with the smoky flavours infused well into the egg white, very delicious and not overly salty. Very good.The second appetizer is Jelly Fish with Spring Onion 葱油海蜇头 ($190). The jellyfish has a crunchy texture, having cleaned and soaked thoroughly so there is no weird taste, but full of the nice flavours of the marinade. The drizzle of the spring onion oil further adds to the fragrance, with the cucumber pieces underneath helps to freshen and balance the palate. Very good also.Next comes Fried River Shrimps 清炒河虾仁 ($300). The river shrimps are quite big in size, cooked perfectly to maintain its sweet taste while keeping the meat tender and smooth. Adding a bit of vinegar helps to bring forward the umami of the shrimps. Pure joy and wonder. Highly recommend.Obviously, we cannot miss the seasonal hairy crab dishes and decide to pick Crab Meat with Tofu 蟹粉豆腐 ($650). The orange paste of mixed crab meat and roes are simply unstoppable, with great flavours. The tofu is soft and delicate, but its milder taste actually helps to highlight the crab meat even further. We share a bowl of rice and in no time, I finish everything. Must try.A dish that we did not eat often in last few years is Sauteed Eels with Chives 韭黄鳝糊 ($250). The eel, chives, and beansprouts are all cut to almost equal length, with the thick sauce delicious in taste. I like how the dish does not feel excessively oily, again testimony to the skills of the chef in handling the cooking temperature and time to perfection. Very good.We also have Xiao Long Bao 灌汤小笼包 ($64) for dim sum, with each of the dumpling filled with delicious soup, and the thin dough also scoring high marks. The minced pork is not too fatty and seasoned well. Very good.For dessert we have Assorted Dumplings with Wine and Sweet Osmanthus 桂花酒酿双丸 ($50), which includes both the small dumplings without fillings and the larger ones with black sesame. The soup is fragrant, and slightly sweetened making it elegant and healthy. The dumplings have chewy dough with a nice bite. Another good one.Overall, the restaurant stays true to my fond memories, continue to keep up to its high-quality standards. Service is nice with the friendly staff who do not try to oversell. The bill on the night is $1,666 without any service charge. Very reasonable. If you want to enjoy good Zhejiang cuisine this is where I would highly recommend.
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烟熏子母鸡，我觉得啲烟熏蛋更加出色！鸡有些少烟熏味，肉质都几滑的。宁波脆鳝 再来脆鳝和茄子两款餐前小吃。大家也特别偏爱咸甜适中、酥脆香松的脆鳝。醉鸡，优胜之处在于醉味浓而温厚、带著酒香的肉质柔软紧致，令人吃得津津有味！砂锅奄笃鲜 - 边吃边赞奄笃鲜的美味，对我而言，乳白带鲜香，但味道刚刚好清清地，咸肉鲜味突出。接著的烤夫，是正宗用手撕的，配合笋、毛豆、云耳等材料，是开胃前菜长江薰鱼通常系上海铺食到都系黑妈妈，死实实，哩间做到皮脆肉嫩，有烟熏味，难得糟溜鱼片，鱼片好厚，但好有鱼味同好滑高力豆沙，豆沙做的好好，好融，吾会太甜。皮都几薄，可惜有一个又系穿左。但比较特别佢好似吾同其他地方，吾系炸到金黄色，而好像是焗出来白色。
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因为妈咪都系编好中菜但唔食辣，所以一般粤菜上海嘢浙江菜都会啱佢口味，今次就嚟试吓呢间浙江轩。1. 这家餐厅的招牌菜之一，熏蛋。一上桌，这颗金黄色的熏蛋就散发出诱人的香气，质地鲜嫩，入口即化。这道菜充满了独特的熏香味，让人回味无穷。2. 长江熏鱼，这道菜绝对是一个令人惊艳的美食体验。鱼肉鲜嫩多汁，搭配著熏香的味道，让人忍不住一口接一口。无论是外观还是口感，这道菜都让人留下深刻的印象。（不过有少少骨要小心食）3. 爽三様，海蜇头青瓜粉皮是一道清爽的冷盘，适合夏天的用餐。海蜇头的鲜嫩口感和青瓜的清脆口感相互辉映，搭配著粉皮的弹牙口感，让人口感愉悦。这道菜无论是色彩还是口感都非常出众，绝对是一道令人好开胃的菜式。4. 香炸臭豆腐，这道菜绝对是勇敢尝试的美食。豆腐外酥内软，搭配著特殊的臭味，味道非常独特。对于钟意香港怀旧味道嘅食客来说，这道菜绝对是一个必试的选择。（不过侍应话蒸臭豆腐比炸臭豆腐更加臭，有机会试试）5. 鲜肉窝贴。这道菜以其鲜嫩多汁的肉香和外酥内软的口感而闻名。每一口都充满了肉汁的滋味，令人回味无穷。6. 高汤花胶需要提前预订，厨房收到order需要炖超过1小时，花胶口感滑嫩，不过expect花胶鸡汤更加好味，略嫌材料甚少，标价过高。7. 而酸辣汤材料都算好足，但系略嫌唔够酸味，有啲失望。8. 脆皮炸鸡外酥内嫩，肉质鲜嫩多汁，每一口都是美味和满足的享受。它的外层炸得金黄酥脆，内部肉质鲜嫩多汁，绝对是炸鸡爱好者的最爱。（食唔晒打包返屋企第二日用气炸锅整返都非常好食）9. 蜜汁烤双肪配蝴蝶饼是一道别具特色的菜品。这道菜将蜜汁烤双肪加上南瓜的香甜与蝴蝶饼的松软结合在一起，口感丰富多样。不过蝴蝶饼有啲过厚，似划包，一人一个都未必食得晒。10. 牛柳粒锅巴卷 / 黑松露菌虾仁窝巴卷是一道精致的炸卷物，见个菜色咁特别又系手工菜，所以点嚟试吓。牛柳粒的鲜嫩和窝巴卷的香脆交相辉映，让人一口接一口。而黑松露菌虾仁窝巴卷则以其独特的黑松露香气和鲜美的虾仁口感，令人难以忘怀。11. 高力豆沙，以其香甜的豆沙馅料和酥脆的外壳而闻名。每一口都充满了豆沙的浓郁口感，热辣辣好好食。这家餐厅的环境和服务都唔错，有3层，营造出舒适愉悦的用餐氛围，今次亦安排咗一个细枱厢房俾我哋。服务员热情友好，乐于解答客人的问题，不断换热茶斟酒上菜，让人感受到宾至如归的待遇。
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好耐之前未做午市套餐来过,那时可能单点选择更多,都觉得很好吃。今次来系同事话有其他部门同事吃过话不错,反正好耐冇身大家又未试过就一齐去食下午市选择系比较常见的中国小菜,份量也适中,不过都偏油腻所以食少少也饱饱滞滞比较欣赏嘅系葱油拌面,鱼羹汤同甜品
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