影片
附加資料
客家菜為主，粵菜為副的泉章居，旺角總店己經超過三十年歷史。招牌菜是眾所週知的鹽焗雞，用龍江入口的靚肥雞，份外嫩滑。
營業時間
今日營業
11:00 - 22:00
星期一至日
11:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
This traditional Hakka restaurant has been in business for over 70 years and used to have several outlets in HK, where I had visited their Causeway Bay one (both old and new) many times before. With the bad economy in recent years, sadly the Sheung Wan outlet is the only remaining one. Today we came to Chuen Cheung Kui.Walking up to the stairs to the first floor, the restaurant has a no-frill, neighbourhood vibe, with circular tables, standard chairs, and dark carpets all familiar décor. Coming early evening there are still many tables but quite soon most of them become occupied, showing that there are still good patronage to this old restaurant.We order some traditional Hakka dishes, starting with their Signature Salt Baked Chicken 金牌鹽焗雞 ($174 half). The chicken skin is smooth and the flesh tender, infused with saltiness but not excessive. The taste is good, with also a generous portion, no wonder we see almost all the tables are ordering this dish. A must try.The other Hakka dish we have is Dongjiang Tofu 東江豆腐煲 ($148). The tofu is pan-fried before pouring with a thick oyster sauce, with some soybeans underneath it. Decent in taste, but honestly there are so little meat stuffed in the tofu it is almost non-existent. I also don’t like everything that is just put in the casserole instead of cooking The last dish is something we have not eaten for so long. The Pan-fried Beef Fillet with Maggi Sauce 美極香煎牛柳 ($168) is quite nicely done, with the beef fillet tender and not over-cooked, and the shredded onion helps to provide fragrance and a bit of different texture, together with the savoury taste of Maggi sauce.When we ask for the bill, the staff kindly checked whether we wanted dessert and duly provide us with each complimentary Black Sesame Sweet Soup. Not too sweet, it is quite delicious, and great that here they are offering free for all diners as a token of appreciation.Service is quite nice, while it has the usual Chinese restaurant style the staff are overall friendly and helpful. The bill is $579 which is apparently good value. For a no-frill meal with friends, this remains a great option and I hope they will be able to weather out the current bad economy and continue to offer HK people these familiar choices.
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曾經的泉章居，是不少香港人心中的客家菜代表，鑊氣足、份量大方，服務雖不算殷勤，但至少不會讓人生氣。可惜，十年過去，這次再訪，只剩下失望——價錢貴、份量少、味道普通，連最基本的服務禮貌都蕩然無存，實在令人搖頭嘆息。決定以後都不會再光顧！食物：霸王雞變「肥膩雞」，鑊氣消失主打菜「霸王雞」一向是招牌，但這次上桌的，與其說是「霸王」，不如說是「肥王」——整隻雞皮下脂肪厚得誇張，雞肉入口油膩感極重，完全蓋過應有的鮮嫩。醬汁也調得馬虎，沒有以前的濃香，只剩死鹹。 其他小菜同樣令人失望，梅菜扣肉肥肉比例過高，瘦肉部分又乾又柴，價格卻比從前貴了一大截，四個人點四道菜，竟然還吃不飽！ 服務態度：不耐煩、無禮貌，帳單直接「丟」上枱如果說食物只是普通，那服務態度簡直是災難級別。 我們一行四大一小，茶位費被算成五位。侍應看到單後問：「仲有一位未到？」我們解釋：「已經齊人，四大一細。」他聽完竟然直接把帳單丟在枱上，語氣不耐煩地說：「你哋自己睇下張帳單有冇問題啦！」 這種態度，已經不是「服務差」可以形容，根本是毫無基本尊重！老字號的待客之道，何時墮落至此？ 唯有不會再幫襯十年前，泉章居雖然不算大眾化價錢，但至少食物有水準。如今，價格漲、份量縮、味道跌，連服務都差到令人憤怒。這樣的餐廳，實在找不到回頭的理由。 「以後都不光顧」——這不是氣話，而是對一間失去初心的老字號，最無奈的告別。
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📍上環原來有啲嘢真係回憶比現實更美好泉章居，幫襯咗都不下數十載；以前會去旺角店同銅鑼灣店食飯，仲記得佢哋嘅鹽焗雞同霸王雞都好好食市道唔好，而家只剩返上環一間店，冇幫襯過；七點左右到達，大約都有八成滿座，感覺佢哋生意都幾好憑記憶點返幾道招牌菜： 先嚟梅菜扣肉，調味濃郁，肥膏同瘦肉分布均勻，梅菜醃得好入味，係咁多道菜中最好食嘅招牌霸王雞（例牌）：唔知係咪期望太高，失望越大；稱得上係招牌，預期會係雞肉嫩滑，雞味濃郁，醬汁調味適中；但事實係落差太大： 雞肉好嚡，未至於完全冇雞味，但係食唔出嗰種鮮味，亦完全冇醬汁，少少乾哽嘅感覺中式牛柳：亦係比較失望嘅一道菜，牛肉比較韌，醬汁遮掩咗牛味黃金蝦：經歷咗之前幾道菜嘅過山車式體驗之後，已經再冇對呢度菜有任何憧憬，而令我費解嘅係，點解咁嘅食物質素都仲有咁多人嚟幫襯，唔通真係就咁賣個名就得？或者可能係真正好食嘅菜式，我哋冇點到🥲
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同兩老一行四人晚膳, 調味適中,食到食材本身既味道。龍蝦伊麵既肉質算新鮮, 白飯魚炸得鬆脆, 冬瓜盅既冬瓜係老瓜, 清甜消署, 入面亦好多配料。要讚下服務員都好友善, 主動留意客人有咩需要。會再去食。
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4月30日晚，－家三口往泉章居晚飯，因已很久沒有光顧，點了一個二人餐，包括例湯，鹽焗雞、西檸芝蔴蝦球、蟹肉扒西蘭花，再加一個煎炆釀豆腐，並要了一碗白飯及一碗魚湯米線，鹽焗雞都是一貫水準，蝦球可能是預先炸定，只待有柯打才淋上檸檬汁，西蘭花及豆腐都是非常一般，埋單時$780，正當預備離開酒樓時，發覺其他檯的食客有免費糖水黑芝麻糊，向部長詢問我們為何沒有，部長答覆是⋯⋯下次啦！不是不想支持本地食肆，但這樣的服務及食物質素，難怪北上消費的港人只會愈來愈多，跌入惡性循環
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