來佬餐館 (已搬遷) 新店位置

We arrived slightly before the peak dinner hour and needn't have to wait for a table. But the restaurant's ground floor filled up very quickly.Basically, Loyal Dining is a pimped up Char Chan Teng. Pimped up in decor and pimped up in price. Its interiors evokes the colonial era of wood panelling, stained glass and black & white mosaic floors. Waiters are decked in bow ties, vests and aprons. The food however isn't much to wow at. You get your usual char chan teng sort of quality. Sure it

Very terrible service. We just need some water but we had to wait for around 10 minues. I was very puzzled why there are so many waiters in this restaurant but none of them can do it. I thought because we didn't order some drinks beside water. Finally, we ordered a cescar salad and rice with steamed pork chop. The cescar salad which is costed $78 but only a few vegetables and a few tiny beacons. It's not worth to go again.

Before I stepped into this restaurant, I already have bad impression to their service.Incident: Though I know this restaurant is located at Wellington Street, I called to ask where it is nearby as I was not quite familiar to Wellington Street. I called and asked, ' I would like to know if there's any special building nearby so that I could find your restaurant easier?'The staff answered,' Do you know Yung Kee?' At that moment, I wasn't quite sure where Yung Kee was as I lived in NT. I said,' S

廣告出街的前一天試了當然要吃招牌菜炒河, 雞翼同腐乳多士炒河, 味不特別, 亦欠炒野的靈魂-鑊氣雞翼, 李kum記豉油雞汁煮雞翼, 很有老媽子的影子, 可能在家吃太多了, 真的不想再吃這種豉油雞汁味了, 而且價錢亦不算便宜...腐乳多士, 以腐乳多士來說, 是不錯, 找對了咸甜之間的平衡, 比之前在其他店吃的都好btw, 廣告想把餐廳拍得很懷舊老港感覺, 親身來吃一次就會知...其實是有些出入的

友人從外地返o黎，一心搵一間環境舒服，可以坐得耐o既餐廳傾下計，食下野，吹下水 ～見到電視賣廣告，好 ～ 就試呢間 ！7:30 去到，因為訂o左枱，唔駛等位，被空排坐樓上卡位。D service 真係麻麻，坐o左15 min, 落埋order, 叫o左伙計幾次，可唔可以攞幾杯水o黎 ... 一係無人理，一係扮睇唔到，最後D 野食o黎到，果幾杯水先到 中環地區，都預佐貴，但估唔到份量咁少 ～～叫佐： 大虾沙律 ， 細碟，D虾幾大隻 腐乳砂糖多士，全間餐廳最平o既，＄15，第一次食，幾特別 炸乳鴿 ，好味，皮脆肉嫰，唔駛“點”鹽，都好夠味 來佬汁炒牛河，好味，同太平館差唔多味道 ～ 咖喱蟹肉炒飯，辣辣地，炒得好乾身，但份量太少 紅豆冰， 全晚最好味，大大杯，紅豆又大大粒，又唔係太甜 ！ GOOD ～～埋單 ＄520 ！！坐正冷氣底下，又凍，D野食又出得慢，份量又小， 野食又貴 ～食物唔差， 但o黎一次就夠

是晚特意約朋友到來一試, 是大家第一次光顧這裡, 對於此店的名聲略有所聞, 真的有點期望!!雞翼大大隻, 非常好肉, 當然最重要的是汁醃得夠時間, 原全滲透至裡面, 由外皮至肉及骨, 均有味道, 所以汁及醃製時間是最關鍵的呢, 簡單的小吃, 要好吃說難不難, 但亦不易, 果然有料!!!!這生菜包看似普通貨色, 但入口非常香口, 加上松子, 既爽又香, 真是絕配, 雖然吃不出有乳鴿的味道, 但整個餸真的是美味得很.....看似份量不大碟, 配以六至七塊生菜, 剛剛好! 香氣撲鼻的松露原來配入炒飯一樣合襯! 雖然又是吃不出乳鴿的味道, 但整個飯炒得夠乾身, 味道很香證明夠鑊氣! 而飯便是一粒粒炒得分明, 非常美味!! 絕不馬虎的一個炒飯!! 職員尚算夠反應夠效率, 態度還可以, 可惜座位真的不理想, 太密太不舒服, 完全將左右兩枱客人的對話聽了進耳, 自己卻不能跟其他人鬥大聲, 有點難過的一個小時呢.... 反正下次訂位吧, 希望會被安排好一點...

睇咗3色台個節目之後, 去試吓! 發覺...(1) 個"Wellington 66" 真係麻麻 (如果呢個$ 食倒啲得個樣嘅食物), 我會俾多啲$去第二度食好啲lu 或者去啲老牌餐廳食更有feel。其他扒餐都一般。(2) 個"蝦多士" 應該叫"油浸蝦多士"啦!! (3) ok 啲都係個"瑞士汁乳鴿", "紅燒"就唔夠香。真係冇得同出名嗰啲比。(4) 個"梳孚里" 都夠賣相, but 小妹食過老牌嗰個, 會覺得香好多。真係唔好信啲 magazine and TV program!!

行過冇人排隊所以入咗去,裝修用心打造,十分懷舊feel冇人等都等咗15分鍾先執好1樓張卡位.有d慢 (有成3位夥計+1位captain係呢層) 伙計禮貌唔差but每次叫嘢都要嗌幾次先應. 大部份時間圍埋吹水.Order咗免牛飯... 牛扒餐 & 黑松露something炒飯唔知點解成日去餐廳食嘢好似去飲噤? 3個餐分開嚟上,20鐘後炒飯出現, 10分鐘後扒餐先到,追多咗兩次... 結果食完扒餐同炒飯噤制碟免牛飯先出現. 前後又差20分鍾,captain仲好幽默話因為牛肉手剁所以耐d. 一碟免牛飯整咗差不多成粒鍾? 講真自己錯就認, ok?食物quality不俗... 喺個炒飯用類似珍珠米,所以口感就怪怪地. the rest are ok.but可以好d,成$70-100個碟頭飯... 大把選擇唔一定要去呢度.Overall, 唔差但有進步空間. 番去機會不大. P.S. 太黑同太耐冇心機影相.

時日到中環是為了一位朋友，原因說起來很複雜，簡單點說是久別重逢所以相約午膳，她工作地點就在這兒附近，順理成章到來佬用膳！搭進餐廳時間大約ニ時多，食客佔半數而且感到寧靜氣氛很舒服！我們坐於餐廳較入的位置，面對牆上照片是香港六、七十年代舊面貌，是帶著懷舊味道餐館！ 大家想在來佬點下午茶要三時才開始，看看錶距離下午茶時間也有半小時多，當然現在是點午餐的，侍應奉上餐牌內共有四款套餐，其中中式點心套餐是有細分ABC類不同點心和豉油皇炒麵或瑤柱蛋白菜粒炒飯選擇，另一款健康套餐是蔬菜沙律或是日精選餐湯配水煮石班魚柳(西檸汁)，水煮？我立刻再看中英對照的餐牌上英文字和向侍應了解水煮意思～用水去煮的做法果然是健康套餐！兩份午餐共享大家同意試試中式點心套餐B和炒飯，餐館點心出品會如何？有待觀之！我必點西洋焗飯套餐，為什麼？原因是有我喜歡的陽光焗豬扒飯！三款點心分別是水晶鮮蝦餃、乾蒸牛肉、來佬菠菜餃，看見食物脹卜卜的賣相似乎很不錯，先吃綠色來佬菠菜餃，外皮口感乾身粘牙而且皮做得厚，綠色的皮淡而無味可知餡中混合的菠菜和蝦味道較淡，健康角度來說是很好，少油少味！再吃蝦餃看看怎樣？嗯，薄層外皮蝦餃汁多彈牙很好

上個月佢岩岩開0個陣黎食 可能未上手同埋唔夠staff啦 d野食催左好多次先黎.... 叫左個 lunch set.. 4件點心+炒飯... 個菠菜餃真係1流 個皮都係綠色好靚 食得出好有菠菜味 起碼唔會比我覺得係加綠色素 食得放心個炒飯唔多油 好好味 成個set都好大份 唔記得左價錢係幾多好似 70幾80??? 以佢地段黎講好抵食 至少quality 係good!火局 豬扒飯: 隻蛋好靚 漏黃既 篤開佢嘮飯真係1流 配料都好足 有羅白波羅洋荵番茄 個汁又好食 雖然催左N甘多次先到 不過都火局得好食啦 冇乾身 算佢啦都係果句雖然野食好慢 但係staff 係好有禮貌 不斷講唔好意思對唔住呀甘... 裝修的確幾有風味 同埋乾淨 卡位仲有特色 不過爆晒........

八月底(酷熱)一向對懷舊餐廳有莫名興趣，來佬餐館為最新參上的一間，提供豉油西餐，小炒，和點心．記得在開幕當日已經搶閘嘗過早餐，當時的評語是不過爾爾．但食友說得對，只嘗過早餐，對餐廳的評語又怎會中肯？也就趁著假日，携同一樣愛老香港味道的家人前往吃個午餐，再下判斷．一點多到達，餐廳全院滿座，但等了幾分鐘就能於二樓卡座坐下．梳化相當舒服，不過樓底矮，聲音都困住了，環境吵耳．週末除了主餐牌還有假日午市點心餐供應，對一段時間沒飲過茶的我相當吸引！侍應多是青年人，充滿活力和熱誠，但也有少見的禮貌，餐廳的職前訓練成效相當不錯！落單不久，腐乳沙糖來佬厚多士($15)先到．上次到訪已嘗過多士，覺得厚是夠厚，麵包也軟滑，但烘得不足．這次特別要烘燶，但依舊是白雪雪一片．腐乳塗了薄薄一層，沙糖已經溶掉，所以賣相沒有在港土茶記的那麼好．麵包的確是烘得不足，質感似蛋糕多於一切，但麥味很淡．腐乳和沙糖份量都很少，其實可以放膽多落一點，現在咸甜味都只得半桶水．前天吃過那一片雖然太硬，但味道比這個惹味得多！再來的窩蛋免治牛飯($72)，是傳統的港式西餐，也勾起兩代人的童年回憶．這天點來一試，風味卻已大不同．牛肉伴有番茄

雖然看來欠上正宗，但「中菜為體，西菜為用」的豉油西餐，輾轉也發展出獨有的風格，其中以老牌餐廳太平館為當中代表，歷史定律，一套模式成功之後，自有繼後的仿效者，今有南華班主羅傑承，於中環威靈頓街開設了來佬餐館，明顯就是走相若的風格，知道早前已有多位食友光顧過，就等一切上了軌道後，於上週五和公司裡兩位傻佬一試究竟。說咱們是傻佬一點也不錯，明知有預訂電話，也執意walk-in前往，結果由七時半開始，也要等近半小時才可入席，被配坐在三樓之處，環境來得比較昏暗幽靜，由於目標明確，開宗明義點的，都是菜單裡的招牌菜式，同時亦是豉油西餐中的經典之作。原本想點一個鵝肝充闊佬焗飯，得知售罄之後，其餘雙傻卻不想點吃其招牌的焗豬扒飯，最後用上一大堆藉口，其中一傻見有韭黃肉絲炒麵，說是得知餐廳水準的考牌餸，倒不如說他想吃才是心底話.......結果上桌時果真有驚喜，因為芡汁與麵底原來分開奉上，仿如兩麵黃般炸得兩面香脆，如果可晾乾一點油，印象可會更佳。同場有一大碗韭黃肉絲芡汁，看配料已知豐滿，加上汁底厚薄適中，淋上麵底的味道，無論新鮮度與味道，已是令人滿意，硬要說成考牌的話，確是一隻「合格鳥」。另一個傻佬是不太吃牛

寫前睇1睇現有既食評，唔係呀嘛？得咁少喊？好，我而家俾多個喊佢，真係激到嘔血，我地仲親眼見到有位太太發火鬧佢地，真係有冇搞錯！我同友人被安排坐左上２樓，１坐低已經好唔掂，個冷氣大到好似入左雪房，即刻叫職員關細ｄ。點知過左十分鐘，都係冇人理我地，吹到我地起哂雞皮，但我地已經著左外套！你係關唔到細個冷氣話聲我地知囉，都係想要個知字姐，又冇跟進又１味答我地「得得得」！算，凍到死既話，可能有熱野食落肚就好ｄ。我地叫左雞翼２人餐，ｄ湯黎到，佢地先醒覺我地既ｍｅｎｕ未收好，餐具又未俾我地，點食？即刻又放低ｄ野食吹呀吹～吹到凍哂我地先有得食，激死，湯係凍既點暖個身呀？又唔關細個冷氣。繼續叫佢地俾熱水我地，冇人理，已經叫左３次。隔離２檯客人原來都係叫左幾次冇人理，有位客人話「叫左３次喇，水都冇杯，有冇搞錯呀？」呢個時候有位太太突然鬧職員，原來係佢地等左半個鐘都未有甜品，可憐佢２位囡囡，凍到乜咁，真係抵太太咁大聲鬧人！餐廳係咪唔夠人我地唔清楚，但點解職員寧願去執ｄ已經冇客既檯，都唔照顧ｄ仲食緊既客人？個經理又係，當住咁多客面前鬧ｄ細，佢地唔夠快手，你鬧都冇用，講少句仲好啦，失禮死人。終於黎ｄ雞翼，喇，果

Having to linger in Central in the morning this month, I wanted to try some new breakfast places. Seeing this new restaurant across the street I decided to give it a try. The first feeling was already great, as the place was well decorated as in the 50s but with a modern way of lighting design to spot up. At 9:30 it was packed with people, and lucky I got the second last table. The tidily dressed waiter presented the menu including 4 types of breakfast sets all at $30. Since I did not feel

Last Sunday evening, 4 of us (2 adults + 2 kids) went there for dinner. My husband noticed this new restaurant from newspaper's recommendation... and therefore we decided to give it a try.We were seated at the 2nd floor (top level). The place was not full yet. We found the place is 'freezing'... and therefore we asked if we can change to another table. (better... at least the wind not blowing straight to us) After seated, we decided to order a Chicken Wing set for 2 which shared by our kids