鳳城1954 (MegaBox)

营业中

休息中

今日三五知己，去咗九龍灣呼吸自由嘅空氣，shopping加食飯， 行過7樓見到有間新開酒樓，裝修得好靚， 眼一望原來係鳳城， 當時係十二點左右 ，唔使排隊就可以直接有位坐， 眼見過多15分鐘，就坐爆曬要排隊等位了，堅好彩！我哋坐咗喺酒樓側邊的卡位 ，環境非常舒服， 而且枱與枱之間非常寬闊， 所以坐低食個快lunch都感覺舒舒服服。我哋 點咗signature蝦多士，大良炸鮮奶及 古法蒸湯餃， 睇得出師傅功力， 保持舊有水準另外點左咗 比較新款的巨蟹沙律、今叵蘿炒飯、包羅萬有、龍蝦鮮竹卷及特搜蒸籠， 點心手工巧手勢利， 水準極高， 特別要讚下龍蝦鮮竹卷 ，真係 不可能與傳統嘅 鮮竹卷比較，值得一試！我們還點了兩客燉湯，分別是 紫砂茶壺燉白肺湯及螺頭湯， 兩款湯都比較清淡， 份量較少， 如果白肺湯再跟多啲湯渣就更加好整體食物都是在水準之上， 用大眾化嘅價錢可以食到上等食材 ，值得再去！

去溜冰路過megabox七樓見到開了一家新店，原來是鳳城酒家開拓另一条年青路缐鳳城1954，但見店內窗明几淨，空間闊落。坐落有阿仔至愛蝦多士，而且可以散叫，啱晒我們一家三口的小家庭，二話不説叫了三件，不消十分鐘就上到抬，蝦多士的水準不錯，蝦爽多士脆。包羅萬有餡料有绿茶，奶黄流心及义烧，做形突出，味道不俗，但给小童吃要好小心，不然好容易被流心所燙傷。龍蝦湯腐皮卷，也是不錯，湯底濃郁，腐皮炸脆了再點湯收到兩種口感。蟹三弄原來是炸蟹拑，蟹蓋加蟹肉沙律，蟹拑同蟹蓋都不錯，沙律以薯仔为主味道普通。甜品叫了一個糖絲芒果布甸，賣相不錯，面頭的糖絲做到脆口又不太甜，下边的芒果布甸也香滑可口。人均消费稍比場內的中菜酒家為高。

As a owner of a Instagram foodie account and director of my own private equity firm, I hold a very high standard when it comes to food. 1954 is one of the fewer new restaurants that has captured my attention. The food was exceptional and the atmosphere was fantastic. A modern spin to what is a traditional industry. Will definitely recommend to friends and family. As my favorite poet once would say "a diamond in the dirt that ain't been found" - Curtis Jackson.

今天，我的老闆李先生請食飯，來到新開的鳳城1954。我們叫了很多美食。其中最好食的包括蝦多士，龍蝦湯麵和雞翼。The waiters are very friendly and gave me his name card. He is well experienced as he worked at Lee Garden before. The chief also came and say hello. It has a firnedly vibe.最後老闆還給我一封大利市，祝我工作順利，聖誕快樂，我很感激佢。

聖誕日行megabox 路過七樓見到新開張的鳳城1954。好奇心驅使下，就試一試新口味。此店原來是鳳城酒家新開的另一副線，以傳統的鳳城菜式為基本再注入一些新的元素新店特別迎合年輕小家庭，將大部分的菜式都拆細，一改中菜酒家人少選擇少的毛病，可以試多點菜式. 蝦多土用料新鮮香脆可口。15元1件，兩件起跳。燉白肺湯香滑可口，杏仁味濃郁。大蝦鳳梨柚子沙律，用了新鮮味道清新。小鳳依人鳳梨酥另一吸睛之作，新鮮鳳梨酥較少吃到，吃法創新可以一試。總體來說創意可嘉，加上件頭細了，價錢平了可以試多幾款菜式，更切合現在的小家庭。

今日一入到去餐廳，服務員問我飲咩茶，咁我就話普洱啦，點知埋單先發覺原來 普洱係特別指明名茶， 要另外附加費用， 飲咗成廿年茶先知原來普洱係咁特別，要有附加費。無論如何， 這間餐廳是鳳城飲食集團的新品牌路線。 裝修非常精緻，睇得出畀過心思同錢。因為唔係好多人，只係點咗幾樣鳳城小菜。 食咗蝦多士，炸子雞，炒鮮奶，野雞卷。 味道同其他分店一樣，只係器皿唔同咗，而且有很多東西也可以點小一些份量。 例如兩件起的蝦多士，和兩件起的蟹鉗。總括嚟講我會再嚟雖然茶錢唔平，但係食物好食搭夠，可以話係成個商場最好食嗰間!

拆禮物日同幾位朋友嚟到九龍灣食晚飯，鳳城1954一啲都唔簡單。簡單啲嚟講可以話係酒店嘅質素，小店的價錢。埋單平均每人200蚊內，不算平，但係價錢合理而且質素很好。其中龍蝦湯鮮竹卷嘅龍蝦湯睇得出嚟真材實料，很有龍蝦味，薄薄脆，唔會浸到濕立立。黑松露水晶般晶瑩通透，附有黑松露味。大蝦鳳梨柚子沙律原隻菠蘿上，雖然過百蚊，但係食得出價錢係合理的。仲有甜品點咗棉花糖芒果布甸同埋蛋白杏仁茶。 甜品相對上價錢便宜， 比起出面啲甜品店質素有過之而無不及。聖誕快樂 一切很好

early dismissal today at work for Christmas Eve and took the transfer coach to megabox. the projector screens were all about Fung Shing 1954 which I later learned is a new restaurant that opened on Dec 24. Walked up the stairs and I recognize the shop was actually the same place as Siu Shun Village Cuisine before which is a Michelin guide restaurant. it is sad to see such a restaurant to leave the mall after seeing it for 12 years and more.I tried Fung Shing, and it is good because both of them

嗰日睇鼎爺廚房又話「食在廣州 廚出鳳城」，今日嚟到九龍灣又話「食在順德 廚出鳳城」， 究竟邊一個先係正確？無論如何歡迎鳳城集團登陸九龍灣。 記得上一次食鳳城已經幾年前。當時係旺角火車站亞皆老街間分店， 聽人講嗰間舖頭已經閂咗門。 印像中鳳城喺一間好老土好傳統嘅餐廳， 冇番咁上下年齡都唔好入去嗰啲。今日來到這分店， 好明顯有個全新嘅分別，相信應該係集團嘅後人搞的。 出面一般嘅公仔點心通常都係好睇唔好食， 但係最令我出人意表的就係今次啲點心除咗賣相真係吸引， 可以相機食先， 同樣味道也很好。 值得表揚，好明顯是新鮮製造的。 下次再嚟

適逢今日聖誕節陪屋企幾位長輩到了九龍灣行街，泊車入停車場足足等咗半個鐘，見到有停車場廣告話7樓開咗鳳城，仲要啱啱尋日第一日開業。香港人特色就係貪新忘舊，所以唔使諗就答咗十幾層𨋢落去7樓。餐廳裝修佈置「簡約·美」。 屋企人點咗點心為主， 全部睇得食得， 平價十分高。其中最鍾意食嘅係三式包， 佢哋叫做包羅萬有。 包括有個豬豬叉燒包，綠色嘅綠茶包，和黃色嘅奶黃包。 全部流沙流到含含聲， 食完個口即刻綠色同黃色 九龍灣又多一間強店了。

I had the privilege to visit the restaurant for a tasting event on the day of the soft opening. According to the owners, Fung Shing was founded in the year 1954, whereas the new concept - Fung Shing 1954, is a casual dining concept for the group. This MegaBox branch is their first shop under this concept. The interior design of the shop is modern with old fashion elements. The theme is more or less like a cross over between trendy and traditional.We tried a number of dishes including starters, d