影片
港鐵佐敦站 D 出口, 步行約8分鐘
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電話號碼
23662414
開飯介紹
最老牌的杭州菜天香樓，吸引很多名人、明星光顧。天香樓位於尖沙咀柯士甸路，門面的格局十年如一日，店內裝修也毫不講究，擺放數張圓罎，罎與罎之間有舊式屏風相隔，招牌菜是蟹皇翅，湯底是由大閘蟹肉、老雞和火腿製成，湯底足料又鮮味，與一般的廣東翅煮法不同。天香樓特色之處，是一年四季都有大閘蟹供應。
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特色
同客食飯
適合大夥人
附加資料
不設包場,最多12位一圍
營業時間
今日營業
12:00 - 14:30
18:00 - 22:00
星期一至日
12:00 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
While it may not be the crab season as yet, I can never say no to dinners organised by the Professional Food Critic, particularly at establishments like this that serves the regulars ‘differently’, where you would get impeccable service and traditional Hangzhou cuisine at its best. For me, the evening was a mix of hits and misses. Particularly impressive dishes that are most likely not available elsewhere in HK in terms of quality and authenticity are the Wok Fried River Shrimps with Longjing Tea (龍井蝦仁), Deep fried Beancurd Rolls (炸響鈴), Deep Fried Eel (生爆鱔背) and Watershield Fish Balls Soup (蒓菜魚丸湯). Totally blown away by the freshness of the ingredients, flavour combination and skills presented in these dishes. I have never had river shrimps as big and bouncy as this, laced with a tinge of Longjing tea fragrance. The deep fried beancurd rolls were out of this world. Not only were they crunchy (脆) and in thoughtful bite sizes, they were straight out of the oven kind of delicately crispy (酥脆). Professional Food Critic explained the crispiness came from the light layer of lard in each sheets of beancurd. The 50-year old Shaoxing wine was also addictively sweet and viscous that I kept asking for refills. The showstopper Beggars Chicken (富貴雞/叫化雞）and the Smoked Yellow Croaker (煙燻大黃魚) were fairly executed. The chicken was a minute late out of the steamer. Overall a delightful meal and would return with a regular.
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吃完俾錢，見到張單，感覺俾人打劫咗，三碟餸（前菜，蟹粉面，菜）埋單$2500， 茶介（$160）和小費（$220）已經$400… 間歺廳點可以開到宜家，應該冇回頭客。第一次寫食評，因為太冇語…冇價錢的菜千萬唔好下單！貴過全世界的米芝連三星，哪裡來的自信這樣收費。味道普通，並不驚喜，正常中菜味道。普通中歺廳的水平，但是十倍的價錢。太將客人當水魚。歺廳位置也不方便，裝修起馬幾十年。太太太騙錢啦，千萬不要去，不值得。
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先唔講價錢同碟頭大細唔成正比，一坐低拎杯茶俾你，啫係茶餐廳個類玻璃杯，加埋唔知有無十條龍井茶葉，佢收幾錢呀！係80蚊！餐牌無寫！我知我有責任享用之前問，但甘做生意法實太過份。好啦點左四樣嘢，我地得兩個人，問你寫唔寫蟹黃翅，無叫啦，都唔係大閘蟹季節；跟住再問下食唔食蟹黃麵。呢d餐牌都無顯示，枉論價錢！一問之下係700幾蚊一碗！好似最平碟家常豆要$220加埋一，隻碟兩隻手掌甘上下大，仲要係得鋪面甘多。更唔好講裝埋唔知夠唔夠一個啫喱杯收你連加一$430但無味嘅龍井蝦仁。
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昨天老細請客，他選了這間餐廳，是星期一晚，全晚只有我們一枱，一共四人，老細及同事負責點菜埋單8千大元，最貴是沒有標價的蟹粉粉絲2千元，即使是老細請客，大家睇到張單都嚇親。
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同老公星期五晚拍拖諗住食大閘蟹所以book咗呢間餐廳，聽朋友介紹。預先電話book咗兩位，侍應喺電話說最低消費每人$700。我諗住出得街食大閘蟹都一定超過呢個數喇所以book咗。去到坐低同侍應講想食大閘蟹，佢話好呀，而家啱季節。佢即刻拎兩隻嚟俾我哋睇吓。拎到嚟係兩隻大概五兩左右嘅蟹，綁住咗但都睇到唔係好生猛咁。問佢幾錢，佢話抵呀，淨係需要每隻$1400。我即場哇咗一聲，跟住我哋再望一望餐牌冇乜其他嘢想食就決定即刻走啦，跟住侍應同我哋講因為book咗枱佢斟咗茶，所以我哋要每人放低$80先走得。之前完全冇講過有呢個條款，成件事感覺好呃人，不過我哋都照俾費事date night同人嘈啦。Am I missing something about inflation in Hong Kong or is there something weird going on? We felt very uncomfortable there.
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