影片
港鐵上環站 B 出口, 步行約2分鐘
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電話號碼
28052393
95338086
營業時間
今日營業
11:30 - 14:30
18:00 - 22:00
星期一至六
11:30 - 14:30
18:00 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
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Chiu Ka Banquet has recently been awarded Michelin Bib Gourmand 2025, offering traditional Chiu Chow cuisine at its club-house style space in Sheung Wan. Originally the private kitchen of a merchant association, it is now open to the public. Today, I brought my family here to celebrate Mother’s Day.Located on 8/F of Champion Building, although the address indicates they are on Des Voeux Road Central, the entrance of the building is in fact on Cleverly Street. Normally the restaurant is closed on Sunday but will open on special occasions like today. It is not a big space, with simple decor.While we have pre-ordered the Set Menu for 6 ($4,980), to start we have an additional Pu Ning Tofu 普寧豆腐 ($45). The tofu has a crispy surface while the inside remains soft. Paired with a saline chive sauce to give fragrance and taste, it is a simple but very nice starter.The menu includes two large Chiu Chow Style Cold Crab 潮式凍紅蟹. The crab is good in quality, with firm, sweet tasting meat. The delicate flavours are very pleasant, and even without adding any sauce it is already delicious.Next is Signature Chiu Chow Style Shark’s Fin Soup 紅燒潮州翅. Served on a bowl with tealight heating underneath, the shark’s fin soup are thick and of good portion. Depending on individual preference, one can add coriander and vinegar for more fragrance and taste.Then it is the Marinated Goose 鹵水鵝拼盤. Using the famous African goose, the marinated goose meat is unstoppable, with complex flavours of the marinade infused into the meat. The pork belly, tofu, and eggs are equally good as well.The fish we have is Chiu Chow Style Cold Threadfin 潮式凍馬友. The staff offers to remove the main bone of the fish, while the rich fish oil has added amazing flavours to the meat. The soya bean sauce is also wonderful, not too salty but intense in taste.Continuing we have Chiu Chow Deep-Fried Shrimp Ball 潮式炸蝦棗. The minced shrimp meat has been added with some water chestnut to give additional texture to the bouncy bite. The deep-fried small shrimps on the side are also very good.The vegetable dish is Radish and Mustard Greens Pot 蘿蔔春菜煲. A simple dish which shows solid cooking, the mustard greens are not soggy in the soup, while the radish is cooked sufficient to softness, with delicious, sweet taste.The Pan-Fried Noodles 黃金糖醋麵 is also very nicely done, showing golden brown surface while the noodles do not feel dry or hard. Adding the right amount of sugar and vinegar, it is another dish that might look simple but takes experience and skills to perfect.Dessert is Eight Treasure Dumplings 八寶甜湯圓. Instead of boiling, it is double-boiled, concentrating the flavours of the ingredients into the sweet soup. It is not too sweet, with the small dumplings having good chewiness.Service is very good, with the staff very friendly, joyful, and checking with us throughout the meal. The bill on the night is $5,872 which is very reasonable. The food is authentic, good quality, and everything is no frill and solid. Will definitely return again.
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去潮家宴食過幾次午餐，都好好味，所以諗住22Dec要做冬兼娘親生日，想訂位同家人去食。話說上個月底打去訂位22Dec晚飯，佢仲話有最低消費&節日套餐會whatsapp我，隔咗兩星期都未收到，我就打去問，佢竟然話我個booking on waiting list，所以未send資料畀我😡🤬。佢話當時講咗係waiting，但其實當時佢無講，仲問我訂幾點到。而且，如果係waiting，就唔會話whatapp套餐菜單畀我先啦。貴店要畀枱d熟客，都通知番我呢d只吃過幾次嘅“生客”吖！！！如果唔係再打電話去問，大時大節臨急搵地方食飯，都幾大鑊。
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朋友帶我食私房菜， 疫情之後潮家宴開放左會員以外都可以食☺️ 印象中潮洲打冷都比較地踎， 私房菜就好好坐， 環境乾淨唔會好嘈。呢間出名食翅，但我地散叫小菜全部都好好食。坐底叫左小食，醃蘿蔔擺到成朵花咁， 口感爽脆。新鮮炸魚片真係食到停唔到口，淋上咸蛋黃汁，比即食魚片好食超多。九肚魚好滑而且無骨， 聽講鳳尾魚比較罕有啲，下次可以試試～豆腐同一般唔同， 結實d，有少少似魚腐。有2個醬可以點， 我鐘意柚子醬多過甜醬，伴碟芋頭絲都唔好放過， 好似薯片咁脆。滷水鵝唔會好油膩，底下有百頁豆腐。薄餅用木薯粉做，質地比較煙靭，蘿蔔清甜多水，上面好多腰果。胡椒豬肚湯好辣，湯渣另上。第一次見黃金卷， 顧名思義有咸蛋黃，仲有南瓜蓉，口感幾特別。潮洲菜必食反沙芋， 餐廳仲拉左麥芽糖，好懷舊。最後食埋八寶湯係紅棗雪耳小丸子糖水。
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經朋友介紹，過嚟試吓呢一間私房潮州菜。喺香港，好似冇邊一間潮州菜係特別好食，同埋特別有印象。餐廳比較細，一入門口就已經係枱，裝修都比較簡陋，姐姐店員好親切，好有媽媽嘅感覺😅，不停地推介唔同餸菜。🩷柚子蕃茄作為一個前菜非常適合，有柚子帶嚟嘅清新酸味加上蕃茄嘅甜味，十分開胃🩷家鄉炸魚炸得外脆內軟，忍唔住不停食，送酒一流🩷滷水鵝片呢個略嫌失色，肉身有啲硬同乾🩷凍馬友非常推介，油份極高的馬友魚非常嫩滑🩷家鄉蠔仔烙同其他潮州餐廳相比，呢度嘅蠔仔烙唔係油炸，所以口感冇咁鬆脆🩷蘿蔔灌漿潮汕特色傳統小食，炸得鬆脆，口感特別🩷炒魚麵傳統潮州菜，略嫌多油，沒什麼驚艷
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九旬叔公最愛食翅翅，嬸婆每次覓到好翅更會宴客推舉，專家地位冇人能敵。今期介紹嘅「潮家宴」隱藏於上環一幢商廈內，冇人帶的話真係未必會留意到佢嘅存在。金漆招牌上嘅「中出會所」原來乃「中華出入口商會」之簡稱，但其實餐廳並非會員制。樓上潮州菜館面積唔算好大，但勝在光鮮衛生，服務生細心周到。室內並無花巧之裝潢，牆上只係貼出是日推介菜式及招牌餸菜嘅靚相。防疫措施放寬後，十二人終於可同枱食飯，主人家安排派對於廂房內進行，空間感同私隱度足，餐桌上嘅銀線枱布襯上金色嘅椅套，雅致得黎幾有氣派。每位席上都擺有齊備嘅自用及公用餐具。菜單早已訂下，賓客可輕鬆用餐。大地魚芥蘭心：幼身嘅芥蘭翠綠有光澤，咬落十分爽甜，拌入香口嘅大地魚即倍添惹味。招牌紅燒潮州翅（$642/三兩；$428/二兩）：以蠟燭暖住上嘅招牌翅翅非常足料，原來每碗均足三兩翅，絕無花假，潮州靚翅腍滑香濃，堅掂！六頭乾鮑魚（$1,680/隻；需提前預訂）：嘩，食完正翅，姐姐仔隨即呈上六隻拳頭咁大嘅六頭乾鮑魚，震撼程度同正翅不相百仲，叔公嬸婆當真客氣得很！勁量級嘅鮑魚厚潤滑溜，溏心黏軟鮮甜，上品實在冇得頂呀！蘿蔔灌章（$98/六件）：脹卜卜嘅蘿蔔灌章金黃鬆化，外脆內軟潤，就連墊底嘅芋頭絲脆脆都咁香口不油膩，送酒一流！煎封鷹䱽魚（$1,280）：長輩大讚鷹䱽厚肉結實有口感，魚味鮮濃甜美，第二個圈都未轉完已成功清碟，好魚果然搶手過人。方魚肉碎粥：以方魚及肉碎煮出嘅粥品清甜暖胃。黃金糖醋麵（$128）：兩面黃煎得好夠香脆乾巧，麵條半脆半煙韌，唔會一夾就散，自行塗點砂糖及醋汁作適量嘅調味，效果酸酸甜甜，消滯易入口。反沙香芋（$138）：夠乾身嘅反沙芋糖衣外皮酥香，香芋粉嫩，秋天嘅芋頭真係特別靚。銀杏綠豆爽（$38/位）：糖水可口清潤，簡單味佳。隱世「潮家宴」環境企理衛生，服務生溫婉體貼，傳統潮州菜餚及珍饈海味均質高美味，價格合理，全面性壓到市內其他潮州菜館！嘻嘻，得知開瓶費設為$100/樽，肥肥家族已訂好位下週試埋啲鹵水菜式同凍蟹，真心地捧場！
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