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
相關文章
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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在上環永安百貨公司附近有一間樓上隱世的潮州私房菜館，午市推出性價比高的幾款午餐，包括平均每人一至二百餘元的4-6人餐，而今天我們兩個人決定嘗嘗他們的招牌紅燒潮州翅二人餐，其中包括原價每位$468份量十足的招牌紅燒潮州翅，今天前菜的椒鹽炸魚蛋改成炸蝦棗（還有脆卜卜的炸蝦乾和芋絲伴碟），必吃的正宗潮州滷水鵝和滷水蛋（滷水豆腐墊底），再加上地道的潮州蘿蔔炆春菜，而在今天這種烈日當空的炎熱季節下，再來一杯自家製的雪梨煲薏米水，真的既豐富又美味又健康👍🏻
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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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