蓮香樓 (已易手) 新餐厅

After trying many great dim sums in HK (like One Dim Sum, Dao Xiang), i was definitely expecting another amazing experience in Lin Heung Tea House. On the contrary, i got the worst experience and i will never patronise this place again.The place was packed when i was there but i got a seat immediately as a group just left. After observing that there are no waiters to take orders and i have to appraoch the dim sum carts to get my food, i quickly made my way towards the carts (i have no issue with

蓮香樓 is a name that everyone familiar with, it has been serving dim sum and nostalgic traditional Cantonese cuisine for over 80 years. More importantly, not many places in Hong Kong serve Chazhong tea.Lunch time is always full with diners dying for dim sum, there’s a long queue every day. The reason for that its clear, it offers outstanding food at an affordable price. Dinner services have less diners and certain dishes need to be book in advance.Cuisine: ChineseFood rating: 4/10*Service: 4/10 Am

Party of 3 we went to 連香熡 on a weekday afternoon at around 2 p.m. It was still quite busy and we waited 5 minutes until offered a table. First, I really enjoy eating at this olde type dim sum restaurant. I enjoyed looking at people lining up for the dim sum served in a metal cart. Within minutes, all the dim sum basket in the cart were gone. The good thing about this is that I know every dim sum is fresh and hot enough. This restaurant reminds me the old chinese culture of yum cha in Southern C

難得8:00am係上環一帶, 就到老字號蓮香樓飲早茶. 未去之前都已有心理準備這種舊式酒樓不會太乾淨, 可惜現場環境比想像中還要差. D杯杯碟碟一定要自己洗乾淨, 唔係用滾水沖二三下就算, 一定要大力摔摔摔! 尤其是d碗仔, 冇一隻係唔會有漬, 佢仲要係乾左黏住一舊硬哂, 好肉酸 d水又熱又滾仲要自己出力洗, 真係未食都已經唔開胃! 食物方面, 好彩有兩個朋友仔出去攞點心, 唔駛同人迫. 但坐係到都不是十分自在的, 你要好小心抱住自己個袋, 身體盡量唔好觸碰到任何東西, 因為椅 (有d椅背係破損哂), 地板, 牆身甚至鼓油樽都會見到d污漬的, 真係要好小心先得! 豬膶燒賣 – 冇食 白糖糕 – 不是特別好食, 面頭仲見有兩粒黑點, 要挑走先好食粉果 – 過鹹, 皮厚蝦腸 – 蝦ok爽, 但皮太厚, 唔滑, 鼓油唔香, 未食過咁難食既腸粉鮮竹卷 – 冇蠔油味, 同出面食果d 有d唔同, 味道怪怪的但又未至於唔好食馬拉盞 – 雖然得一丁點蓮蓉, 但已經覺得係全檯至美味既點心, 夠熱又夠香, 好味! 3個茶錢加埋around $120, 不是好平, 但以此食物質素, 環境衛生… 我搵

一路無黎食飯嘅原因都係因為驚佢地方唔乾淨因為今次阿媽叫到想黎食,先黎試吓黎到見到有唔少人企喺樓梯邊我又見唔到周圍有類似reception嘅地方就行過去收銀嗰度問原來係收銀做埋reception...唔問真係唔知我問完之後即刻有另一個人行埋黎留名...但係佢名名早過我企喺樓梯...等咗一陣就有位,叫到個menu已經完全感覺到懷舊feel我哋叫嘅都係大路野炸軟殼蟹好好食,唔油,食落又唔會成口炸粉,絕對係推介之作鴨片豆腐,賣相唔錯,豆腐幾滑,鴨片唔會覺得太硬或者太淋腐乳通菜有一般嘅水準,可能因為我鍾意食通菜,所以無停口啫啫雞煲,一上黎就好香,雞肉幾好味,可惜太多骨,無乜肉食...埋單唔洗100蚊一位,又唔洗加一,抵!

外國朋友到香港旅遊，作為一個好客的香港吃貨，當然要帶他們來個美食天堂一日遊。就帶他們先來個香港人最愛的一盎兩件，吃飽再展開這天的行程！選了蓮香樓，為的當然是它的老香港特色。而我作為一個80後，對那老一輩的生活也認識不多，就當是配合父親節這主題，來這兒跟世叔伯們一起飲啖茶，食個包 蓮香樓的裝潢或許難登大雅之堂，但那些老伙記的傳統泡茶表演，點心車呀姐像千手觀音般的蓋印遞菜能力，絕對是港人獨有的絕技。要把每道點心翻譯成英文絕非易事，雖然外國友人不太明解那一個個蒸籠內裝的東西到底是什麼，但拿著點心紙在人群中左穿右插，在點心車旁搶新鮮出爐的點心，對他們來說應該是個新鮮體驗...這就是香港茶樓的動感之旅，再次歡迎各位來到這個主題樂園！ 恕我英文不太好，懂的英文詞彙有限，實在沒法說明這個燒賣內的豬肉跟那個叉燒包內的豬肉的分別，也沒法解釋為啥香港人愛在weekend跟一堆迫生人逼在一起，甚至搭檯來吃早點，但我相信他們吃過這些熱騰騰的美點後就會明白的了。 看到這個包分開後餡料也沒流出，就知那醬汁有多濃淍吧。那鹹中帶甜的半肥瘦叉燒，配上傳統的大包，真的不得不佩服中國人的調味功力，蠔油跟蜜汁可以融合得

我只可以話食黎食個環境,感受受下舊時年代ge飲荼風格食物: 味道!!---劣 款色種類!!---劣 外觀!!---劣服務態度---劣呢間酒樓嘅點心係唔係好似平時酒樓用點心紙叫嘅係姐姐會推車仔出黎然後一大班人就會擁埋去拎拎ge過程係完成無隊排的就無一班人圍住架手推車難聽d講似"搶"手快有手慢無食都食得唔安樂!要成日留意住出面有無新點心出但問題係點心食黎食去都係果幾款離不開:千層糕,蓮容包,白糖糕,雞札,牛丸,燒賣,排骨,臘腸卷,齋腸粉以其中燒賣,排骨,齋腸粉 都係少量供應---我只係見過佢一次樣貌都不在話下,食物質素簡直係無水準就黎招牌菜---蓮容包都係唔好味, 包完全都唔鬆軟千層糕都只係普通貨色,但已經係成個酒樓最好味ge

When we talk of yum cha nowadays, it's like marking the food we want on a dim sum sheet and the food would be served to your table. However, in the old times, it's not in this way. The dim sums were carried in carts and trolleys, and people walk over to get their desire dim sums back to their table and the taken dim sums were marked on a dim sum card.Built in 1926, the Lin Heung Tea House has not switched from the old ways to modern ways. It kept the traditional Chinese restaurant style, from th

完成A Taste of LKF之旅後,下一站就是吃媽媽節晚飯,因為媽媽節正日要上班,和爸媽商量後,決定早一天吃飯,是次同時請姑媽姑丈與我們一同慶祝,畢竟我可以在海外學成歸來還是因為爸媽和兩老的大力支持,這一年工作發展還可,故這回務必要一家人坐下吃飯,也正好共聚天倫,想了想最後決定到蓮香樓,因為上次才說起我還未有正式到上址吃過飯,相反外賣就吃過幾次他們說因為由我請客所以菜也由我點,點了例湯,煎蓮藕餅,金錢雞,咕嚕肉加上一早預訂了的8寶鴨黃瓜豬骨湯,一大盤每人可飲上2大碗,家中少機會有湯水,所以很喜歡這個煎蓮藕餅也接著上桌,一碟8件大大件的,蓮藕成份較多,這個版本不會太膩口,蓮藕餅有不錯的口感,是好吃的一道其貌不揚的8寶鴨,因為經了長時間的炆煮,骨都是鬆化的一道!有好幾個蛋黃加上8寶佐料都沾滿了鴨香和汁,媽媽吃得相當開懷金錢雞,,竟然可以即場點!姑丈說那件肥肉要用糖煮上一天才好吃,吃下去倒是沒有吃到滿口是油的感覺,但其蜜汁煮得不夠杰,失色了一點,姑丈最喜歡吃的,是金錢雞下的花生粒,甜甜的淋淋的,味道很不錯咕嚕肉的肉用得很好,沾的粉很薄,不會咬下過一口粉,雖然沒有彭慶記或得龍的香脆,但每件

今日下午1:30到達,不用等位,但要搭位,開茶後就揸張點心紙出去取食物:豬潤燒賣(硬了一些)义燒飽-正馬拉糕-很香魚翅餃-好食還有其他食物:山竹牛肉,腐皮夾,魚球(沒有影相)三人共用了HK$138(沒有加一)

今天到IFC看Baby Mammoth的展覽，本來想在IFC Mall 吃晚飯。可惜行了半小時還沒有一間餐廳有七人大枱。我在徬徨之際便想到了【蓮香樓】這箸名老店食府。打電話book枱後便『飛的』7pm準時到達，因為店員說7時後便滿座。【蓮香樓】大名鼎鼎，想試食很久了！這老店的裝修很特式，光管作照明，又有電吊扇，加上字畫和有假雀的鳥籠。枱面有玻璃，加上很舊式的杯碟花紋。姪女說靚！我想這些應該是『老廣州』或『老香港』的特式。不過就不甚雅觀。顆計很主動介紹菜式。我們接受了建議點了『虎班兩食』，才$208元！非常抵吃！蒸頭腩的魚皮好膠，很好吃！湯也精采，金銀菜白肺湯，無味精也很甜，落了很多豬肉、豬肺和南北杏煲成。我們點了菜牌中『八大名菜』的其中兩款：『八寶鴨』和『炸輭殼蟹』。『八寶鴨』才$180元，不需要預訂。:鴨肉很入味，蓮子和白菓都又腍又無苦味，很飽肚的！最意外的是小姪兒竟然食不停，我們大人就更高興了！『炸輭殼蟹』是非常好吃，有蟹肉的大輭殼蟹不是隨處有得吃！我們立即encore了一碟！:酸甜骨，酸甜度剛好！最喜出望外的是竟然無加一服務費(Open Rice 的資料是錯的!!!)一行七人吃得

Went there for lunch today with my friend! Wow, it was so crowded already at 1pm!!!!Service was definitely crap, but it was expected! haha! But seriously, the dim sum here is soooo cheap, definitely worth going if you don't mind the crappy service and crowded area!!!!We ordered the following dishes:1) 揚州炒飯 ($50): very big portion! Wow, big enough for 3-4 people! It was a bit wet and not oily! Lots of barbecue pork! Pretty ok 2) 叉燒包: it was really nice! Big and the barbecue pork didn't taste oil

第一次吃, 相信也是最後一次...很少酒樓還有賣千層糕, N年前在金龍船吃過後很想再回味一番, 發現原來這裡有賣, 故特地來光顧的~ 怎料... 太甜了! 實在不是想要的味道, 只吃出是奶皇味, 我想要的是鹹蛋黃味道! 這裡的只有很少的蛋黃碎, 大部份是厚厚的奶皇漿... 完全失望! 大包的皮也不夠軟, 還好是熱熱的, 否則不敢想像...接著還有牛肉腸, 蝦餃, 豬膶燒賣, 馬拉糕&蝦腸~牛肉腸味道屬於正常; 蝦餃沒肥豬肉, 但筍有點太多, 個人不喜歡吃荀... 但味道算不錯, 想再要一籠, 等了幾架點心車也沒有. 蝦餃這種受歡迎的點心應該出得頻密一點才對啊!豬膶燒賣: 很多油! 吃完有點膩...馬拉糕: 吃到的是普通的甜味, 不明白為何這裡的馬拉糕被誇為數一數二的, 我覺得只是很普通的說~蝦腸: 想要多一籠蝦餃卻等了很久也沒有, 只好要一碟蝦腸作頂替... 但確實不是那味道, 蝦算大隻, 但很淡... 就只靠豉油的味...整體來說雖不設加一, 但點心價目還算偏貴, 每次點心車推出來也要跟其他人瘋搶一番, 也不是特別好吃, 或許... 就只是為了那種懷舊風味吧~ 不過不得不讚的是伙記及

去完蓮香居, 再來到這裡..環境明顯較嘈雜與擠迫..點心手推車一出, 茶客例必蜂擁而上..點了鵪鶉蛋燒賣 與 蛋黃千層糕各 $15在櫃檯付了錢, 拿著單子到廚房部給師傅, 幸好來早了一步, 鵪鶉蛋燒賣已是最後一籠了..回到家, 再蒸熱..真是很久沒有吃到像樣的蛋黃千層糕..厚厚的一層蛋黃餡, 充滿奶黃香, 軟綿綿的..實在太美味了...同c6 分一半, 有點唔夠..下次要買2 籠...至於鵪鶉蛋燒賣, 蛋略兼不夠香, 燒賣純粹是豬肉..ok 啦! 題外話:廚房的師傅極不衛生, 千層糕居然用手拎起放入發泡膠盒....

老字號品牌買少見少，早前龍門關門已令我心酸不已，為了不再令自己後悔就一定要跟老字號定時見面。 今日難得一早到訪蓮香，其實也不算早，7點多已經人山人海，點心已經相繼出爐。坐定定後當然開茶叫點心，由於我地不懂使用舊派茶客所謂的茶盅於是便用茶壺。 即使有點心車，但很多人還習慣每當有車推出時就集體出動。 一邊拿 拿呀拿 拿了十多籠點心：牛肉腸粉+叉燒腸粉：2者都要扣分，原因皮太厚春卷+鹹水角：春卷帶熱同時材料十足，驚喜的內裡竟然有蝦，鹹水角可惜溫度轉暖但也值得讚材料充足豬肚燒賣：最鍾意這裡的大豬肚，一d怪味沒有又嫩滑干蒸牛肉：跟牛肉球比沒有那麼濕而且多一粒感覺更抵食蒸排骨：骨上的軟骨好好味但太多油蝦餃：平常的主角已變了今日的配角 可惜可惜疑似魚肉扎：其實不太肯定是什麼但內容有點似雞扎鳳爪：老派鳳爪不以顏色搶眼反以味道取勝 而且蒸的時間剛剛好如果對舊點心舊茶樓有興趣的朋友其實不妨一試，始終近來真的太多老品牌結業，令人擔心不已！