33
12
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港鐵灣仔站 A3 出口 繼續閱讀
電話號碼
25282121
開飯介紹
喜萬年酒樓已有三十多年歷史,而其炭燒乳豬更是出名特別好吃,其他小菜點心亦都製作認真。 繼續閱讀
營業時間
今日營業
11:00 - 15:30
18:00 - 23:00
星期一至五
11:00 - 15:30
18:00 - 23:00
星期六至日
10:00 - 15:30
18:00 - 23:00
公眾假期
10:00 - 15:30
18:00 - 23:00
付款方式
Visa Master 現金 銀聯
其他資料
泊車 詳細介紹
電話訂座
加一服務費
電視播放
食評 (59)
等級4 2020-07-09
162 瀏覽
由於疫情緩和了很多,我約埋五個舊同事總共六人一起去這個跟着他們大多數工作的地方灣仔區食午餐,訂枱的時候訂了半隻燒豬,食完呢餐飯之後覺得呢間酒樓的午餐絕對值得推介,特別係如果有親戚朋友喺外國返嚟香港探親的時候更加要帶佢哋去,因為佢嘅午餐食物比一般著名的酒樓都好很多,而且樓面侍應生服務很好,以下是我們體驗過的食物👇1. 柱候牛筋腩$42,用的牛筋比起新鮮的牛筋嚼勁差不多,有機會係新鮮牛筋嚟嘅,仲有花生,味道及口感都唔錯,我哋用咗隔離嗰張上菜枱上面的鉸剪將佢剪大家分享,其實份量都很大!2. 古法馬拉糕$36,我哋叫服務員展開六件,呢個一定要叫因為做到超好的水準!甜度適中!3. 蜂巢五香芋角$39,炸得面頭好鬆化但係唔油,而且個餡好唔好味!我哋又搵服務員將佢剪三刀六件一齊分享。4. 七彩銀針粉$128,雖然係我細個食嘅時候好味嗰啲七彩銀針粉嘅豪華版,好像不完全一樣,但係都勁好味,嗰啲蝦仁係靚的,不是假爽口,很有蝦仁的鮮味。我細個食嘅好味七彩炒銀針粉係冇豉油的,因為冇乜顏色,呢度有用豉油來炒。5. 鮮腐竹浸娃娃菜$55,嗰個白色嘅上湯好正,材料浸煮完之後好好味。6. 惠州梅菜蒸菜心$65,呢個反而好一般。7. 喜萬年金牌乳豬半隻$616,真係好食到飛起,我哋冇點樣食嗰啲荷葉餅,果皮做得很鬆化但係唔油,不會太鹹,唔知佢哋點醃法,乳豬啲肉稔來唔會太稔,聞落去好香,肉質有鮮味,最緊要係嗰層肥膏薄到好緊要!等疫情過去之後我一定要帶爸爸嚟食!第日啲親戚係外國返香港都要帶佢哋嚟呢度食先得!8. 喜萬年鮮蝦餃$46,好有鮮味和好味!9. 豉汁蒸鳳爪$36,真係好正!除咗味道好不過鹹之外炸得好靚才攞去炆,所以皮與骨之間嗰層夠厚,有嘢食到!呢個唔識就笨因為好難整得好!10. 鮮山竹牛肉球$36,顏色睇落去很紅好像很好味,但係陳皮味太重,比起加拿大間間酒樓食的嗰啲鮮竹牛肉咁好食黎計就失色了。11. 焗叉燒餐包$36,OK啦!12. 水晶鮮蝦腸粉$46,反而一般!蝦肉的餡料好正但係腸粉皮的質感好一般。13. 椰汁紅豆糕$46,不會太甜,味道也唔錯,有啲舊同事話覺得椰汁味唔夠。14. 酥炸魷魚鬚$48,味道非常之好但係今次呢碟炸得太油。15.茗茶叫咗普洱和鐵觀音,每位$14,茶葉的質素很好,水滾茶靚!外賣盒兩蚊比一位舊同事攞個乳豬頭走返去煲粥。每位消費大概$250。當我返到屋企話俾爸爸知呢間酒樓的午餐好好食的時候爸爸話上次佢帶我去食係幾十年前送我去加拿大讀書的時候喺同一座大廈的加拿大專員公署辦事之後食的!😳😳😳 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
This restaurant has a long history, originally located in Wanchai Hennessy Road. Started in 1973, the restaurant also had a nightclub attached which was closed in 1994. Because the building was demolished for re-development, it moved to the current location in 2013, at the basement of Emperor Group Centre, continuing to be based in Wanchai.Coming tonight with my wife, mother and brother, the four of us were seated at one of the VIP rooms, and seeing all the other tables in the main dining hall were occupied, demonstrated the popularity of the restaurant, which offers traditional Cantonese cuisines.We ordered a number of the signature dishes, starting with the Pig Uteri in Master Stock 鹵水爽脆生腸 ($138). The pig uteri had been cleaned thoroughly, without any weird taste, and having a great crunchy texture. Absorbing the nice complex taste of the master stock, the pig uteri was one of the best I had eaten in Hong Kong. A must-try in my opinion.The second signature dish was Asiania Roasted Suckling Pig 喜萬年金牌乳豬 ($298 in 1/4 portion). Served with some steamed dough pieces, the skin of the suckling pig was thin and without any fatty layer, with a wonderful crispy texture. The restaurant got its pride for freshly roasted the pigs in the kitchen. The pig was marinated well, with the meat also having nice flavors. Another must-try and it is no surprise seeing basically every table having this ordered.We also tried the Braises Garoupa Head and Belly with Bitter Gourd in Clay Pot 麵醬苦瓜龍躉頭腩煲 ($238). Immediately noticeable because of the great aromas, the pieces of fish was added with roasted pork, shiitake mushroom and bitter gourd, in a sizzling hot clay pot. The sauce was nice, having the great smell from the bean paste and not overly salty, able to bring forward the savory taste of the ingredients. The bitter gourd also did not have any 'green' note, with only a slight bitter taste which for most people would not find repelling. Another dish nicely done.My mother wanted to try this one: Pan-fried Lotus Root Cake with Salted Fish and Minced Pork 鹹魚肉鬆蓮藕餅 ($118). The taste of the lotus root cake was good, with both sides pan-fried nicely to golden brown. My only suggestion would be to add more salted fish and lotus root to the patty. Unfortunately none of us could find any salted fish taste on the cake and because there were not sufficient lotus root the cake was lacking a bit of the crunchiness we looked forward to. But overall not too bad.The other signature dish we got was Baked Fish Intestines with Egg 家鄉雞蛋焗魚腸 ($148). Having made a similar dish myself I knew how much work it took to clean the fish intestines properly, and I found this one did not got any fishy taste, even without having to add a lot of white pepper powder, which was always a worry when ordering such. There were also some mandarin peel added which helped to remove any fishy note and also enhancing the aromas. While the taste was good, I found the egg over-cooked and the dish gave me a feel of eating a cake. Not sure whether this was what the chef intended to do...Wrapping up we had the Fried Rice with Conpoy and Egg White 珧柱蛋白珍菌炒飯 ($128). The fried rice was textbook, with each rice grain distinct. There were some fried conpoy on top, along with pieces of choi sum stems to give additional crunchy texture. The rice was a bit under-seasoned though, and would need a bit more salt to make it even better.For dessert we had the Sweet Egg Twists 蛋散 ($40). This one was a pleasant surprise, with the egg twists fluffy and airy, and dipping with the golden syrup got a good balance of the taste from the egg and the sweetness. Another of my recommendation.The service overall was good, with the staff attentive and even for us sitting in the VIP room we did not feel we were left alone. The bill was $1,341 which was reasonable too. Keeping up the good works I was sure the restaurant would continue to shine in the local Cantonese cuisine battlefield. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2020-07-12
92 瀏覽
每次都非常期待到喜萬年食晚飯,因為對她有信心。今晚菜單:乳豬全體- 夠鬆脆七味脆皮豆腐- 味道好,皮夠脆Ok 蜜薯鮮鮑魚- 新鮮配搭黑蒜螺頭燉竹絲雞湯 (忘記拍照)- 非常夠熱、很甜、很夠味百花炸釀蟹鉗- 傳統好味,彈牙蟹鉗蝦子柚皮炆鴨掌- 鴨掌柚皮夠淋黑白胡椒焗海蝦- 蝦夠新鮮,入味魚湯浸菜心- 白色的魚湯重魚味,好味,菜心淋甜雞蛋焗魚腸- 有很多魚腸、陳皮,但可能已是夏天,魚腸沒香味,整體比較淡古法鹽焗雞- 不錯,有雞味,咸味合當籠仔荷葉蒸蟹飯(忘記拍照)- 蟹新鮮及甜,但飯較淡雪菜肉絲煎米粉(忘記拍照)- 利申:太飽,吃不下,但朋友說很香口西米布甸及蛋散- 一定不可錯過的甜品,正西瓜- 夠甜、新鮮、夠凍、夠水總括:材料新鮮、味道合當、上菜時間好、服務好一如既往,食物好👍🏼,沒有失望! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
十個人食咗三千六百幾蚊, 都是一般的順德菜冇鮑參翅肚 , 亦冇海鮮食 , 湯就冬瓜盅嗰D cheap野 , 稍貴價食材欠奉, 就連食完飯甜品及生果都欠奉 , 每人為起三百六十元。食物的味道就沒有甚麼突出 , 尤其是那些燒味的質素, 衹是好一般燒味舖的貨色, 絕對比太x, 海x酒楼差。這個價錢這些食物, 我相信在同區或其它地方一定會有更好的選擇, 加上他們在一個商場的地牢 , 酒楼的環境坐得幾迫, 枱之間距離不足(是擺太多枱做多啲生意的原因), 又唔夠冷氣, 覺得幾熱, 性價比我覺得是十分低, 感覺幾屈機, 一定唔會再有下次。完****************************** 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2020-06-27
249 瀏覽
一心以為老字號啲味道好正,點知啲質素咁差,好難食,條魚又鞋,金錢雞又咸,叉燒又咸又硬,鴨舌仲有雪味,油雞又肥又無味,好失望😞仲有咁嘅價錢真係好多選擇,唔值得食呢間 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)