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食记 (236)
等级4 2019-10-12
1557 浏览
好耐都无打边炉,今日同朋友黎咗食牛精皇,估估唔到又几surprise!呢间餐厅其实野食种类都几多,打边炉之余仲有得食刺身等等,拣嘢食都搞到我眼花撩乱。首要推荐大家一定要试下佢嘅象拔蚌刺身,咁啱我哋今日去食有优惠,半条象拔蚌都唔使$200,咁抵梗系要试吓佢啦!象拔蚌超鲜甜,半条份量都好多,入口爽脆而且好新鲜,超级值得食!之後就系主角打边炉啦,我同朋友叫咗个二人餐,入边有晒海鲜,丸,饺子等等,当然唔少得牛肉!两个人份量系啱啱好食到你饱,叫套餐就最方便唔使自己慢慢谂,仲帮你预好埋个份量,唔会眼阔肚窄!佢嘅虾滑爽口得来虾肉仲好鲜甜,食得出系新鲜制造。饺子亦都好分量十足,入边超多馅,皮又够薄,大大啖咬落去好有口感。重点推介佢嘅牛肉,其中有一款系美国白牛肉,佢外表系白色,只需要渌几秒就食得,咬落去爽口而且好浓郁嘅牛味,好新奇。另外套餐入边嘅肥牛亦都系高级牛,有种入口即溶嘅感觉,啱晒锺意食牛嘅朋友。佢仲有个$88拣3款海鲜嘅优惠,我同朋友就要左蚬同埋鲍鱼,海鲜真系超新鲜,拎到上嚟嘅时候啲蚬仲识郁!有得打边炉食牛又有得食海鲜,仲有埋刺身,每样食材都好新鲜,锺意打边炉嘅朋友一定要食下呢间,一试难忘! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
香港人在夏天最喜欢吃什麽?根据知名饮食网的数据统计显示,「打边炉」排左香港人在夏天最喜欢吃的头三名。如果要我选在夏天头三名我最爱吃的?我也会选「打边炉」在我的头三名,因为我很喜欢在炎炎夏日的时候,一边凉冷气一边吃热腾腾的食物。这一次,有一个好朋友在牛精皇吃完之後,他觉得不错便推荐给我这个火锅和牛肉迷!我自己很喜欢最基本的汤底,每一次也必点:沙嗲和蕃茄 $88自选三海鲜:活鲍鱼,贵妃蚌,象拔蚌仔正所谓「大莫过海洋,鲜莫过鲍贝。」所以每一次我也必点鲍鱼!总结来说,三款海鲜也很新鲜,所以不用点上任何酱汁就很好吃,一咬下去就会吃到浓浓的鲜味,绝对的鲜味十足!必点!竹笙 (半份 $43) 和 粟米 (半份 $20) 也是我必点的配料因为要煮很久的关系,所以我会一开始加左蕃茄汤底中。而且,煮到中段的时候蕃茄汤的味道会变得更有层次贵妃蚌 半份 $60大约煮三十秒,就可以吃到既新鲜又滑嫩的贵妃蚌!鹅肝墨鱼丸 $50里而是有鹅肝的,可能有人会觉得太小了一点,但是我觉得大小刚刚好,因为鹅肝本身是一种很浓味的食材,如果再放大一点的鹅肝下去,就会抢走本身墨鱼的味道,所以现在既可以吃到墨鱼味又可以到吃到鹅肝味,比例刚刚好。虾鬼与墨鬼 半份 $30 / 自制韮菜饺 半份 $30把虾滑和墨鱼滑酿入油炸鬼中,口感很特别,外脆内软韮菜饺,皮薄馅多滋味好!极品牛格斯牛柳粒 半份 $108很有咬口的牛柳粒,但又不是那种很老和煮太久的牛肉,个人来说很喜欢这一种有咬劲的牛肉本地手切肥牛(颈脊)半份 $178牛肉指油花分布均匀且密集,如同雪花一样薄切的肥牛才可以做到入口即化的口感,所以这一家没有厚切是很加分的!总结来说,虽然价格比较贵,但是一分钱 一分货!喜欢吃牛肉的你,必须收藏这间火锅店! 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1 2020-01-18
33 浏览
本来BOOK左位,六个朋友一齐食,谂住可以多D人可以食多D野之余又可以平D。其实我地点左牛皇拼盘,紫菜响铃,仲有其他食物。不过真系样样野都太贵,系计住计住既情况下,我地每个人四百蚊埋单,但完全食唔饱。三个男仔,三个女仔。我地都带住唔满足的心情离开。讲真,食野有时俾多少少钱唔紧要,但系食物数量和质量都好紧要,D食材又唔系特别好靓,但又标到咁高价钱,好LUR水。400X6=$2400宜家谂返,不如我地自己出去买D靓材料,系屋企SHABU SHABU好过。强烈建议大家要审慎睇d好评 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2 2019-12-31
61 浏览
刚欧游两周回港,急不及待来恰下恰下。这是第二次光顾,在欧洲每餐都要汉堡薯条热狗香肠,顿觉香港美食云集。最令我想念的竟然是这里的紫菜向铃及冬荫功汤底。我是向铃生根迷,打边炉不能没有向铃生根,这里的紫菜向铃感觉新鲜即炸,上菜时还能感觉微热,即食味道已一流,加入惹味的冬荫功汤底简直一上难忘热爱火锅的我,近来很难找到足料的冬荫功火锅汤底,这里的绝对不马虎,看汤底的颜色也感受到味道相当浓郁,诚意可嘉,放入火锅料前已率先喝了几碗即炸午餐肉也相当脆口惹味,即食亦可。另外,手打牛丸有惊喜,牛味突出,完全感受到牛的新鲜,不妨一试店舖不大,只招呼数枱,但2次没有订座仍成功入座,价钱略高但间中吃一次亦不妨,十分满足,会再带朋友来吃 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 2019-11-02
324 浏览
One of the best from Hong Kong is their hotpot. Nothing fancy, just nice quality food. We came to Kowloon city for Cantonese hotpot dinner.Once we were seated, the waitress got us the sauces platter. From spring onion to chillies, soy sauce to sesame sauce, all in the rectangular box.Soup base is key to a nice hotpot. It doesn’t only add flavours to the food we boiled them in, it also makes it more nutritious! We picked the sea coconut, winter fungus and pork lung soup, which is good for the respiratory system.We ordered four different kinds of beef, which is what this place is specialised in.Angus beef soaked in chinese wine with roseVery strong wine which made the beef super aromatic! Anyone alcoholic would love it! Couldn’t really taste the rose though!Beef shankSliced really thin, only took 7-8 seconds to cook. Smart way to keep it tender.Ox tongueAlso sliced thin, giving it a more chewy yet light and fresh texture.BurdockCooked already, just have to reheat them to make them tender again. Well seasoned, chewy chewy!Seafood was a blast! We had 6 types of seafood for only $176 ($88/3). Short necked clam, Oyster, Abalone, Razor Clam, Geoduck and Surf clamLoved the razor clam best as it was gigantic and sweet! Must be very fresh!Oysters were huge as well, and it was very creamy with a strong salty ocean scent!We also had the freshwater eel. Rich in flavour, not fishy at all! It curled just fine after boiling for 10 seconds. Bamboo fungus has always been my favourite as its texture is spongy yet light and fresh and no other food could compare (up till now). It is also very nutritious! Packed with protein and amino acids!Soaked the honeycomb bean curd into the broth. Spongy as spongebob, it just absorbs every sweet scent of the broth! Savoury!!Don’t forget to drink some more soup when you are done. All the nutrients are in there! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)