影片
港铁杏花邨站 出口, 步行约6分钟
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奖项殊荣
最优秀开饭火锅店 (2008, 2011)
营业时间
*堂食供应至16:00
星期一至日
07:00 - 00:00
以上资料只供参考，请与餐厅确认详情
同事叫我先去埋单，但返到嚟已经执晒所有嘢，自助吧所有嘢都冇晒，连想攞杯雪糕食，都要又要低声下气，佢仲要对我黑晒面，大集团要做到咁样？咁你就唔好叫我去买单先。服务差。
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I first came to this restaurant for Dim Sum with my family in 2010 and now in 2017 I would no longer recommend this restaurant to anyone. At that time the service was good and the food was tasty. We even went there for hot pot a few times and it was fine as well. Over time we have noticed that the service has gotten worse and worse and worse. The one time we visited in 2016 the service was already bad, the staff is mostly nonexistent. This year (2017) we went on Lunar New Year day. The restaurant was packed with people but there were very few staff around. The kitchen was cranking out food but it sat and sat and sat for who knows how long, the kitchen was just piling plates on top of plates and almost nobody was there to deliver it. Some items likely sat in the window for over 30 minutes. Some items we ordered at 10:14 am didn't show up when we left around 11:45. We also observed that tables that gave the staff red pockets got much better service. It shouldn't be that way, in a packed restaurant the staff should be constantly going to the window to deliver the food before it gets cold sitting there, regardless of whether you have given the staff a $20 tip or not.
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每逢家庭日，我们一行十人，有时都会到稻香饮茶。今天侄儿有点不舒服，要求厨房给一碗少油的米粉。难得厨师真的认真为我们特别煮一碗少油的米粉，而且侍应亦再三来确定煮法。因此，真的要大大称赞
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秋风起，友人突然兴之所至，相约访寻大闸蟹。印象中稻香有供应，证实有$38一只约三两半的老三阳「蟹货」，二人成行往杏花邨之稻香超级渔港。杏花邨的稻香餐房偌大，长方形，枱与枱之间濶落，没有压迫感，卡位舒适自在。我俩的折蟹工夫不济，吃蟹需时，五爪金龙的狼狈食相，对女生来说，要是没有「近邻」眼望望，少一分尴尬，可以吃得更轻松悠然，这家稻香适合不过。星期三的晚上食客鱼貫而至，但未曾爆满。餐厅除时令大闸蟹外，亦推出多款「抵食」菜式。开始大快朵頣的晚餐：老酒佛跳墙 $38 (只限堂食) (星期六日及假期$48）上桌时冒著热气的炖汤内有鲜鲍一只、完整瑶柱一颗、海参一细条、冬菇一只、螺肉一件及不少翅裙边，味道鲜美。虽然材料并非一级上品，索价$38，如此「排场」算是不赖了，一人分量的小炖盅挺精美。上汤波士顿龙虾伊面 $78 （店员声称只限堂食）（星期六日及假期$98）开边龙虾爽口弹牙。试过有些地方将龙虾走油得「过火」，肉质过度收缩而变得粗韧。这只龙虾保持鲜甜嫩滑，火候恰好，吃得出是生猛海鲜。曾在波士顿求学，自家烹煮不少「札札跳」的波士顿龙虾，今晩的龙虾绝对「过关」。伊面分量慷慨，惟献汁有㸃泛滥，上汤的味道不过不失。老三阳江苏大闸蟹 每只约三两半 $38 (只限堂食）个人喜欢雄蟹比较软绵、更甘香的蟹膏，高兴见到四位出场尽皆「男仕」。清蒸原汁原味，难以伪装新鲜。三两半的轻量级，橙黄色甘醇浓郁圆润的「内涵」，也不失礼人前，鲜香味美。蟹肉细腻鲜甜，甚或凌驾于龙虾。暗呼好彩，我们冲着大闸蟹而来，倒先吃了龙虾，次序相反，龙虾可能索然淡味了。时令食品回味无穷，即时encore，再㸃了两只，两位又是「男仕」呢！大闸蟹生性寒凉，餐厅奉送的驱寒姜茶加进桂圆肉和杞子，更增裨益，清香扑鼻。注意：大闸蟹与柿子世为天敌，有你无我，同吃可引致严重肠腹不适，切忌同吃。炸蟹钳 每只$38 (餐牌以外）曾经于迎喜婚宴吃过炸蟹钳，味道不俗，于是向服务员查询这不列入餐牌的菜式能否供应。碰巧有货，㸃了两只。虾胶可口弹牙，拌入了些许唐芹粒，添一分香气。可惜是晚表面香脆但松化不足，似乎是炸得过头。豉椒秋葵 $32近年大热的秋葵，据说具丰富营养价值。以蒜子和豉椒烹调本来冶味，惟味道及油份略为重手，下次会要求少盐少油，相信不难做到。吃了两个小时的海鲜餐，街坊价钱，座位舒适 ，是晚的蟹将虾兵新鲜甜美。唯一难题是说明堂食的上汤龙虾剩下不少伊面，又不想浪费食物...虽然结果成功「偷运出境」，下次还是多集合几个朋友分享(分担）。
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今日9月11去杏花村稻香饮下午茶, 先讲野食, 唔算好食既, 叫左个炸两, 里面既油炸鬼淋晒, 碗仔翅唔知点解有d甜, 另外叫左个炒面都唔错, 个面炸得几好, 虾饺烧卖呢d大路野就不过不失啦服务方面, 一开始已经落错单, 我叫一只糯米鸡, 佢冇落到, 反而帮我落左两碟炸两到3点几既时候, 有个女职员行埋我张枱叫我地埋单, 因为佢地4点要埋数, 要我地自己拎张单出去收银埋单, 之后先再返埋座位食野, 当时我地成枱点心未食晒, 所以打算转头先埋隔左一阵, 该名女职员再过黎, 语气极不友善, 黑面再要求我地自行出去埋单先再可以返埋位食野, 我地都冇理会, 因为每次last order, 都系你地既职员会拎收据直接过黎埋单, 或者系等我地食埋离开先出去埋单到大约4点, 个位女职员拎收据黎, 黑面同态度极差, 要我地即时埋单, 咁我地一直打算俾现金, 未拎钱既时候, 该职员问都冇问我地用现金定签卡, 就已经拎张点心纸咭过黎, 话我地要碌卡既就自己出去出面俾钱我即时话系俾现金, 咁佢就话现金可以俾佢, 可以即时找钱, 我地总共要俾$118.5, 咁我有$0.5既散纸, 谂住佢唔使找毫子, 但佢话唔好俾毫子佢, 佢唔会收, 要我地一定要俾齐头数, 等佢拎5毫, 咁我话张单系$118.5, 我俾毫子你唔使找, 点可以唔收, 佢就黑面, 咁我最后俾左$119.5, 谂住找返1蚊, 最后该职员数左钱, 都唔找返钱就拎晒d钱走左去, 明明就佢话有钱找既, 我系度食咁多次都未试过不设找续同埋叫吹人埋单, 吹到好似债主收数咁仲有唔明系, 隔离枱签卡既, 佢就帮人拎埋卡出去俾钱,但就同我地讲要签卡就自己出去出面收银埋单, 咁样咩意思?!该中年女职员系著全黑色衫, 短发, 戴眼镜唔该稻香咁大间公司, 正视一下职员既态度问题啦
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