48
8
0
港铁湾仔站 A1 出口, 步行约5分钟
继续阅读
电话号码
28663806
开饭介绍
供应巧手粤菜、精美点心及小食
继续阅读
奖项殊荣
美食之最大赏 (2014)
营业时间
今日营业
11:30 - 15:00
18:00 - 23:00
星期一至五
11:30 - 15:00
18:00 - 23:00
星期六至日
10:30 - 15:00
18:00 - 23:00
公众假期
10:30 - 15:00
18:00 - 23:00
招牌菜
食家推介
相关文章
食记 (72)
时近过节，周末很多食肆也爆棚，订定枱是必然的动作。到湾仔六国粤轩，坐近落地玻璃窗圆枱，望着街外，很清澈，光而明亮，大概是近月一片渴求的宁静。还是喜欢饮茶，或许就是传统龙的传人习惯。这里的点心平均约五十块一款，尚算美味。虽然藏在川辣金钱肚底部是一大块豆卜，但份量仍然比其他他酒店酒楼多，味道也很够味。鲜虾肠粉、XO酱炒萝卜糕、北菇滑鸡、鲜竹卷⋯⋯很不错。一客烟鸭胸肉崧炒饭，饭不算硬，但如有老人家，就可能未必适合，鸭胸碎肉，也不欺场，但有很重美极鲜酱油味。再来一个豉椒海鲜炒乌冬，料很足，起码有两只大带子、虾、班块，但茨汁较多，乌冬较稠糊，不是弹牙之类，二百五十块未必物有所值。甜品是送的，有椰汁西米露或红豆沙。红豆沙有果皮味，也不差。
继续阅读
#audreyeats_wanchai -$338 Ain’t your ordinary barbecue pork rice! THIS IS THE LEGENDARY 黯然销魂叉烧饭 featured in Stephen Chow’s movie, The God of Cookery 食神😍 What’s special about this rice besides of it’s super juicy and fatty BBQ pork, is that onions bits and lard are added into the rice!😋 not to mention the BBQ pork is super duper thicc 💦I also love the crispy the fried egg on top🍳 LOVED IT❤️终於食到期间限定嘅《食神》黯然销魂叉烧饭🐽同普通叉烧饭唔同，呢个叉烧饭入面加咗洋葱碎🧅同烧猪油！食落去啲米粒粒分明，亦更加香！同样个叉烧系激厚切，超肥超多汁😈煎蛋又有脆边，捞饭一流！成个饭食落去又好味又感人😝😢...@top_hongkong_restaurants...📍粤轩 CANTON ROOM 1/F, Luk Kwok Hotel, 72 Gloucester Road, Wanchai 湾仔告士打道72号六国酒店一楼#audreyeats #pork #hongkong #叉烧 #rice #audreyeats_chinese #黯然销魂饭 #wanchai #food#hk #hkig #hkfood #hkfoodie #hkfoodblogger #foodie #foodporn #hkfoodsnap #food #topcitybites #topcitybiteshk #美食 #香港美食 #香港 #相机食先 #hkfoodblog #foodblog #foodstagram #吃货 #f4f
继续阅读
不得了的黯然销魂饭3.0版* 很用心制作的一碗暗然销魂饭，叉烧烧得够半肥瘦，带少少甜味，超级大件，叉烧用咗每只猪只有两条的梅头，要用刀叉嚟食超爽，用咗日本广岛蛋，食时记住要笃穿蛋黄，令蛋黄融入饭中，然後搅蛋汁和猪油平均分配在饭中，泰国青柠香米，最特别就系饭中加了一些切碎了的澳洲紫洋葱，令成碗饭生色不少，成碗饭加咗啲猪油所以可以做到粒粒嘅效果，而酱油是采取香港颐和园御品，食过真系会返噚味！* 除咗呢个黯然销魂饭呢个套餐仲有其他菜式都非常之出色，就系嗰个虎爪金龙（金沙虾头半陈皮椒思大虾）,其实就系鸳鸯大虾，一只系陈皮味另外一只系咸蛋黄，虾头部份更引入虾膏再用咸蛋黄炒香，* 咸蛋黄就食得多但系用陈皮你整就系第一次，陈皮劲入味好好食，另外半点右角沙律菜仲有啲细细粒嘅珍珠嗰啲珍珠原来系醋嚟嘅，好似分子料理咁好有趣！这道菜式更荣获2019年香港国际美食大奖嘅银奖！* 其实食大虾前仲有一个羊肚菌螺头炖鸡汤，最後更有美点双辉(金腿玫瑰酥和大红袍茶皇糕）糖水。
继续阅读
本身唔系特别锺意食叉烧饭, 咁啱家庭聚会约左黎六国酒店试佢哋嘅黯然销魂饭套餐, 点知一试难忘!碗饭有两大旧叉烧, 好有蜜汁味, 肉质恰到好处👍🏻 而鸡蛋亦都系非常之流心! 叉烧, 煎蛋夹埋猪油捞饭, 非常出色😋套餐的份量非常足够, 三个人分享两个套餐亦足够!
继续阅读
After seeing numerous Instagram posts and stories about this 'amazing' char siu rice it's finally my turn to see whether it lives up to its fame.When i saw the 2 big chunks of char siu I thought the chef forgot to cut them into thin slices but after the first bite 🤭 - oh boy, it was so juicy and tender that I finished the first succulent char siu in no time. A real surprise was the chopped purple onion in the rice adding an extra layer of flavor on top of the egg yolk (it could be more runny though) and the char siu sauce. Final verdict: it's scrumptious, portion was adequate and it totally hit the spot!There's another version of the char siu rice that comes with fried rice and without the egg. It's also very good but I prefer the original version with egg.
继续阅读