鼎泰豐

营业中

休息中

很雀躍鼎泰豐在香港區開分店, 所以決定去吃晚飯.鋪位於怡和街富豪酒店旁地下. 闊太認為這是個三煞位. 何解? 因此處曾經營過日夲餐廳及多間上海館子,大多做不到大半年便關門大吉. 空置一段時間後開了Delay-No-More. 挨了约一年多,亦相继结束營業. 現時眼見門口人頭湧湧, 此時此地真是難得一見.我們到達時約七時,看看编號要等二十多張枱才輪到,多謝沒有耐性的香港人,我俩等候了半小時便有位了,因為很多排在我們前面的都不耐煩走了. 坐下即叫最喜愛的冷盤蘿蔔絲海蜇及蛋炒飯. 冷吃依舊是爽脆味道一流, 而今次選擇了排骨蛋炒飯. 跟尖沙咀店相比,這裡的炒飯做得更香滑味濃. 還ordered 小籠包: 保持水準(無得彈);担担麵都OK, 但對嗜辣的便未夠刺激;菜肉包子: 闊佬話肉饀尚萛不錯, 但外皮太實,不鬆;要扣分.迷你荔芋包: 一客有三隻, 所以 size 比尖沙咀店(六隻份量)大半碼, 但皮厚兼外形像小壽包, 所以只是一般而已.服务员同樣有禮醒目, 一貫作風. 闊太注意到某些侍應穿上棗红色背心. 這班姐姐都能說流利國語, 尤其女服务员大多化了妆, 而談吐得體. 於是詢問serve

Because of the previous good reviews and of its high reputation in Taiwan, I was excited to try it out. Me and my nonlocal friends arrived at around 6pm and already tons of people outside lining up. My 1st impression was that this place must be awesome, thus the queue! So it must worth the waiting. We ordered Xiao Lung Bao, Pork Chop Fried Rice, Dan Dan Noodles, Sour & Spicy Soup and 四季豆. The portions were small and the taste was totally and I mean TOTALLY NOT DELICIOUS! The filling in the xiao

開工大吉, 老闆請大家去食新年飯. (上面慶祝紀念竟然有除夕, 冇新年?!!) 冇得book位, 12:30到, 等15分鐘.一行9人, 坐長枱, 頭尾好遠.待應大部份講國語, 有台灣feel.食品種類唔多, 大部份台灣有的呢度都有, 一食幾味, 例如菜肉雲吞, 有放湯淨食, 跟麵, 醬油乾撈, 紅油抄手.叫左好多野, (評語是據台灣店加其他上海店比較): 冷盤: 水晶肉(一般)馬蘭頭(豆干太多菜唔夠香)蒜泥白肉粉皮(肉太大塊又厚又鞋, 係個醬汁好味, 粉皮好碎)青瓜(一般爽口不過唔係日本貨)四季豆(豆ok, 肉碎唔夠味) 包類小籠包(水準之作)蟹粉小籠包(更上層樓)竽蓉小籠包(唔夠甜!!!) 湯類酸辣湯(夠料好味)雞湯(夠濃好味, 有幾件雞不過相信係冰鮮)牛展湯(夠濃好味, 有幾件牛展夠唸有牛味) 飯麵類排骨旦炒飯(推介, 排骨酥香, 可能係台灣珍珠米香Q)担担麵(30幾蚊都幾大碗抵食, 夠麻香濃湯正)雲吞麵(都係那些雲吞那些麵)雞湯麵(比雞湯加多8蚊有埋麵, 湯原盃上其實幾抵) 其他淨鮮蝦雲吞(一般, 冇驚喜)淨菜肉雲吞(一般, 冇驚喜)紅油炒手(用普通雲吞加醬油, 係個醬油幾好味

I took someone here for a birthday meal and was quite impressed with everything from their fried rice to the pretty waitress with the great attitude/service who was shipped from Taiwan directly and who will be here for the next 3 months. We ordered 1) signature xiao long baos 2) egg fried rice with fried pork chop 3) meat and veggie wontons in soup 4) steamed meat bun 5) Taiwanese style dan dan noodle. Between 2 people, we had managed to scarf everything down as the portions were really rather t

午餐2 人點了..:-1. 小籠包 我覺得小籠包入面D 湯好味過 TST 個間!2. 原盅牛展湯麵 好好味.. 清清地, 唔油膩... D 上湯好清, 幾好飲3. 菜肉包 一籠一個, 份量唔係太大.. 2 個人食一個都夠.. D 菜肉好乾爽...唔係濕淋淋, 所以我鍾意!

So my buddy was visiting from New York City for an Asian tour and since he had been to Din Tai Fung (鼎泰豐) in Taipei and Shanghai in this trip it only made sense for him to go to the Hong Kong branch as well. Since I live on HK Island I decided to take him to the new Causeway Bay branch.Environment: I think the Tsim Sha Tsui branch is nicer. The Causeway branch is more casual and the seats are placed closer together. Still pretty comfortable. Service: Service was pretty good but when I ordered an

尖沙嘴總店已開張多時﹐很久已想試試﹐得知港島區開了分店便來試試。 雖然這點十一時半開店﹐但開店不久便排著長長的人龍。店員派號碼籌之如﹐還夾上落單紙及餐牌﹐好樣顧客在等叫號之時能決定要什麼食物。 這店弄包點的地方亦設在店鋪大門口前﹐好樣等位的顧客能欣賞廚房內二十多位師傅在預備各色各樣不同的包點﹐可算是一種能保留食客不給長長的人龍打退而離開的娛樂。這店地方環境光猛及寬敞﹐檯上調味架的調味料亦很清潔﹐可用反光來形容﹐不會有黏手的感覺。在二十分鐘等位的時間內﹐食物選了紹興醉雞﹐干扁四季豆﹐特式小籠包﹐素菜餃﹐台式擔擔撈麵及排骨湯麵紹興醉雞 $68- 醉雞溫度冰凍﹐作冷盤來說合格。醉雞汁與酒的濃度控制得剛好﹐不會有偏苦的味道。雖然肉質不太鞋口﹐但整碟醉雞都是雞胸,另這道菜遜色一點及有點失望。干扁四季豆 – $35 這道菜亦是冷盤﹐四季豆爽口﹐調味用上少量免治豬肉﹐蒜頭及冬菜撈在四季豆上﹐另味道鹹鹹香香﹐用來與湯麵一起吃很夾。特式小籠包 - $48 – 一共六隻﹐皮真是很薄﹐但能做到不會一夾即穿﹐能整隻放落口而不會浪費包內的肉汁。味道亦不會像其他主打小龍包店般那麼濃和鹹﹐因而能吃到肉質本身的味道。

今天和先生去鼎泰豐食午餐, 感覺非常好.首先, 等候時間不長, 約五分鐘便有位.其次, 地方寬敞, 環境光猛, 裝修雅致再者, 食品保持台灣店水準, 還有服務員留意您吃甚麼, 會建議您先吃那樣, 該怎樣吃最好吃. 而且地方乾淨.還有,選址在銅鑼灣, 交通方便.

We've been to their shop in TST and learnt that the CWB shop opened yesterday, so we went to give it a try.would recommend their special steamed pork dumpling (rather than the soup pork dumpling), beef noodle soup, steamed seseme buns.Similar to the TST shop, the service was fast and efficient, the food arrived within 5 mins of order. What I was most impressed about was they would mark the language being spoken by customers at any of the tables, and only waiters that speak that language would co

Yeah, it is here finally!The restaurant is completely full, a good start! Even the two of us had to wait for 15 min at noon. No problem, as we are well-served by the should be Taiwan waitress.We had the usual dishes - 'siu long bau', five spice pork with fried rice, dang dang noodles and spicy cucumber, plus 2 hot soya bean drinks. Yummy yummy overall.The spicy cucumber was a surprise. It was not too spicy. I believed they use fresh cucumber so the dish was very nice as appetizer. The spice was

數日前乘電車經過怡和街, 驚見新開張的鼎泰豐, 一間令我在台灣一試難忘的餐館. 恰巧與友人聚舊, 就試試香港分店的質素. 很大的一間餐館, 但勝在員工足夠, 絕不會有被忽略的感覺.紹興醉雞酸辣湯油豆腐粉絲湯蟹粉小籠包(6隻)紅油抄手炸醬撈麵荔芋小籠包(6隻)紹興醉雞-雞肉嫩滑, 酒香醉人, 好吃得停不了口酸辣湯-不過不失, 味濃多料, 略嫌酸味過盛而蓋過辣味.油豆腐粉絲湯-沒特別驚喜, 勝在湯底夠濃.蟹粉小籠包(6隻)-肉薄多汁不在話下, 手工精緻細膩, 加上蟹粉香濃, 令我一吃再吃, 必須趁熱吃, 否則會有腥味!!! 紅油抄手-雲吞是多菜少肉, 吃起來多汁而不油膩, 配上極香麻油味的醬汁, 又香又辣, 很配合. 炸醬撈麵-麵條煙靱, 但略嫌汁料太油.荔芋小籠包(6隻)-一個挺特別的甜點, 芋蓉不太甜, 可清清口腔之餘, 也為這頓美食作完美句號.很滿足的一頓晚餐, 不單只因為美食令我滿意, 連服務也殷勤得令你驚嘆, 這不但令我重拾台灣遊的滋味, 更令我更熱愛鼎泰豐.

一向對食都有1定講究既我,今日就同男朋友到呢間新開張既鼎泰豐試味喇..裝修得好靚呀^^,全場既服務員都有禮貌,聽得出有好多女服務員都係台灣人,((((個個女仔都好靚我都引唔住要望望hehe)))一坐低就叫左小籠包,鮮肉包同埋擔擔面..小籠包d皮真係好薄點整都唔穿既,湯又夠多!!同尖沙咀既味一樣~**值得一提**數下每隻真係有18摺以上既!最驚喜就係當開蓋果一刻我見到既唔係6隻小籠包...而係6粒漲到想爆既波波@.@"真係視覺效果爆分!鮮肉包就同之前食過既一樣,個人印像鼎泰豐d包賣相最靚就係尖沙咀果間,而擔擔面就好似比較大碗,面既口感彈牙!但係都要來多碗先夠我地食>.<""最後叫多個甜品,杏仁豆腐~非常好味!杏仁味清~口感好滑總結: 去過台灣總店食...原來香港既仲好味!!等菜時可以就睇下d靚仔靚女腳務員,又可以同佢地影相haha

十二月下旬這天，到了銅鑼灣新開的鼎泰豐，一嚐走出世界的中華味道。小籠包的魅力，巧在驕小麵皮醞含著上湯與肉餡精華，皮薄、「爆汁」的灌湯包風味在西方人眼中如魔術般神奇，連悉尼、東京都開有分店的鼎泰豐，那精緻賣相也算是世界性的「標準」。輕巧而摺紋細緻的灌湯小包子，薄得透光，掂起不穿破，是有水準味道。幾味小品作，閒吃近兩小時，店員不趕客，配套及食物也是滿意的，在銅鑼灣想不到吃什麼嗎？來個即興簡餐，不會叫人失望的。更多鼎泰豐新店故事及小籠包的誕生@http://foodxfile.blogspot.com/2009/12/blog-post_27.html

到銅鑼灣經過怡和街，從大型廣告牌得知富豪酒店商場的鼎泰豐已開始正式營業，就試一試水準如何。（這裡前身是商場Delay No Mall）剛開張的鼎泰豐，門外沒有尖沙咀店的人龍，但店內侍應服務跟尖沙咀的同樣殷勤，甫入內就感受到店員的良好服務態度，鼎泰豐員工訓練有素，現今集團式食肆少有能與之媲美者。二人點了小籠包、原盅牛湯麵、紅油抄手（蝦肉）和菜肉包，等了片刻食物就上桌，效率與尖沙咀店相約。小籠包跟平常鼎泰豐的出品沒多大分別，汁一樣多、皮一樣薄，蒸得夠熱又好吃。之前看過鼎泰豐有一「小籠包食法指引」，建議醬醋比例1:3，但我較喜歡只蘸少許醋再加幾條薑絲的吃法，豬肉餡本身已夠鹹味，根本不用加醬油。牛湯麵是此店最好吃的，其精華在於牛湯，味道有點像法國燉肉湯，這原盅牛湯麵比起小籠包還要出色。紅油抄手選了蝦肉餡，比菜肉餡的貴，但菜肉紅油抄手似乎比蝦肉的好吃，一來蝦的味道不明顯，二來菜肉作餡料咬口較佳。（這味頗辣，不好辣者最好別點）菜肉包味道也不錯，包造得好，但菜肉不夠濕潤，水準比另外三味略為遜色。鼎泰豐的服務確實值得一讚，相信是該集團對員工的培訓及管理之功，計及價錢，此店服務絕對是五星級，希望水準