無招牌海鮮 (已結業)

首次来吃到感觉都可以。地方简而亮本人的杯荼。星卅的江龙是否极引？都是不外如是。全晚最好食是只蟹。但也非最佳。蟹非常鲜甜又大只。我们叫的是白糊召味。蟹肉美味但汁太糊可以乾身小小。其它食品真就差啦。什么奶油鸡真的太普通也太贵又细碟。通菜一般反而印尼炒面最好食。此处一次可以。

Got there just before 12pm and got a table easily as we were only the second table there. The decor is bit more upmarket and less casual than the Singapore outlets.We were surprised to be advised that there was no seafood yet as the delivery had not arrived and it should arrive soon . Being a big fan of the Singapore branches we still wanted to wait. So we started off with the Fukien noodles and the butter chicken, however they both didn't taste authentic, the ingredients were not fresh, porti

本人一向都係星洲"無招牌"的支持者, 佢難得係香港開分店, 當然一定要試...聽d人講佢香港嗰間除咗蟹其他唔好食, 所以只叫咗兩隻蟹. 不過佢個meun都唔夠星加坡多選擇.講開又講, 點解星洲d蟹好食噉多? 因為佢哋大部份都係由斯里蘭卡入口, 香港d通常係越南貨...斯里蘭卡蟹肉甜又夠大隻, 係星洲一間好出名食蟹嘅店叫"no 3 crab delicey"個老板講, 因斯里蘭卡多人用"海葬", 所以d蟹特別肥美...信不信由你...不過以Cricle of life 嘅道理, 本人一d都唔介意. 人死後土葬, 養份給了草, 草又給牛食, 人又食牛...咪又係一樣....講番"無招牌", 本人指定問佢d蟹係咪係斯里蘭卡嚟, 佢話係我先叫...白胡椒蟹！好好味！好食過星洲水準！辣椒蟹，比星加坡啲辣好多。下次要叫小辣！一定要叫曼頭點啲汁食！我哋叫咗兩隻大蟹, 每隻大概$6xx, 唔算好貴. $19蚊一兩. 平過喜記...本人十分滿意. 以後唔駛去星加坡食。

期待已久既無招牌終於係香港開業了! 未食之前一路回味星加坡無招牌既所有美食, 只怕今次令我地一班人都失望而回, 永冇下次! 一打開餐牌就知入面既食物款式超少! 胡椒蚧 - 超失望! 炒得好濕! 蚧既肉質麻麻....奶沙雞- 唔好味! 食唔出係乜味, 食一般酒樓既青寧雞仲好!馬來面 - 味道就不錯!麥皮蝦 - 味道倘可!燒汁蘇東仔- 不知所謂! 燒到又硬又食唔到魷魚仔感覺, 似食超巿買既乾糧小食咁!甜品- 全店只得一款, 唔記得係"鎦鏈"乜乜, 因之前既食物已經令我地好失望, 所以甜品唔叫!服務 - ok價錢: 平均$380/位總括: 好失望! 好可惜香港既無招牌攪成咁! 味道完全同星加坡好不同! 唔會有下次!

The service had been discounted as I booked the table few weeks ago and I wanna confirm the table in Friday...The waitress told me I did not have any bookings and she made my appointment again...I was a bit unhappy for thisWhen we arrived, the lady immediately urged me to order dishes and finally we ordered the wheat shrimp, coffee pork, white pepper crab, spicy crab and a vegetable and 6 饅頭The white pepper crab is quite nice and it matched with the one I tried in Singapore....but the spicy crab

早兩個星期已經訂左檯, 本來想訂八點零, 個STAFF話九點OK, 就BOOK左九點. 一行五人九點準時去到餐廳, 門口有幾批人係度等, 本來諗住只不過等一陣, 點知一等就等左半個鐘, 之前等緊果D已經分批入左座, 同個帶位姐姐講, 佢就闊佬懶理! 淨係識話好忙! 大佬你忙就唔好接我地BOOKING啦! 同佢嘈幾嘈, 佢終於都安排左張檯.坐低發現第一:　張檯係兩張細檯拍埋變一張檯, for 我地5個人, 張檯細到唔好話d野食, 就連擺餐具都成問題! 望下隔離? 同一個setting, 張檯就係俾兩個人坐. 即係平時兩張細檯就係俾兩個人坐, 依家我地5個人又係坐呢張檯, 又點會唔覺得細呢?! 第二:　呢張檯係正門口，佢d waiter waitress 係張檯側邊行出行入，隨時都好似會撞到我地．一了解，原來平時呢個位係冇檯既，係佢地臨時加既．阿帶位姐姐，係咪想玩野？我地咁早訂檯，你俾張咁既檯我地？！咁我訂檯黎做乜？！同佢個男經理理論，佢除左話佢地好忙之外，就淨係識得問我地飲咩茶！大佬，張檯咁細都擺唔到d茶啦! 你唔識幫我安排張大Ｄ適合５個人坐既檯咩？個經理話＂對唔住囉！＂．．．．聽到呢句

Having visited the original restaurant for 10+ years in Geylang SG, it was with mixed anticipation in visiting the new CWB outlet. Menu is a subset of the original, with the highlights being Sri Lanka crabs. + Crabs were good size, and chilli sauce and taste was close to original version- Only male crabs available and crabs pricey.Restaurant price is marketed towards the higher budget clientele

(這一期的食評會比較沒有時序, 春夏秋冬大兜亂; 有些地方吃了好幾個月還未寫, 但反正擱著了也不急於一時 , 那就先湊湊熱鬧先寫新店好了。)約半年前乘車經過銅鑼灣海旁, 已見「無招牌海鮮」的圍版, 之後一直未見有什麼動靜, 到最近圍版終於揭開, 無招牌海鮮香港店開幕了!無招牌海鮮起源於新加坡的大牌檔, 初時因此是沒有招牌的, 人客問當時的老闆娘王金花女士寶號為何, 索性便叫做「無招牌」了。No Signboard 於是就成了最大的招牌, 頗有自嘲的況味。現在店子傳到第三代, 入鋪其實都是近 10 年的事, 但分店已開遍新加坡和印尼, 以前在澳門威尼斯人都有過一店, 但已關門大吉, 今次首次登陸香港, 頗令人期待。食友相約一周五晚來嚐鮮, 訂了 8 時的位, 到達時已見門口站滿等位的人; 店內也已全滿, 所以我們一行只能坐店外的露天位。店方也給我們安排了一張大長檯, 也好, No Signboard 在新加坡東海岸的店也是近海而有户外位的 (其實我未去過囉), 這樣應該更有在當地吃的風味吧。(所以拍出來的照片都比較黑...嘿嘿)來「無招牌」, 不用說, 當然是吃蟹, 還要是馳名的白胡椒螃

一行八人，位位三百元，飲品另計，應該有甚麼期望？點了：蟹兩隻（每隻兩斤半）麥片蝦四隻咕嚕肉上湯莧菜饅頭一打還有沒有點但要付錢的：酸薑皮蛋茶水位位十元原來計劃會加一輪食物的，但吃過第一輪，領教過食物質素、份量、服務態度、環境後，一行人決定另找地點吃第二輪晚餐！食物質素：十分平庸！在座朋友有經常外遊的，Pepper Crab、Chilli Crab不是第一次吃。以同一菜式而論，質素只算中下；而且在香港要花八、九百元吃一隻蟹的話，更好的選擇實在數也數不完！麥片蝦也有同樣問題，以八十元一隻的價錢來說，在座每人都能輕易說出質素更高、價格相若或更低的其他選擇！即使簡單如饅頭，賣相欠佳，外皮破損，看得出是誠意欠奉。食物份量：少！上湯莧菜（＄８０）和咕嚕肉是兩三人的份量。兩斤半的蟹每人是一小塊。服務態度：劣！點菜時詢問菜式，侍應黑面。麥片蝦指明要開邊，上菜時是另一回事。Chilli Crab上枱後，饅頭幾經催促才到。一張八人長枱，上菜時隨便放在枱角便算！環境：嘈吵混亂！坐在室內部份，可能是樓底矮加硬地板的關係，嘈雜得連同枱朋友交談也要叫破喉嚨。結論：位位三百元（飲品另計）吃半餐如此質素的晚飯，實在想不

This restaurant charges on average 700-900 (+10% service charge) dollars for a crab; considering this price range I cannot believe how terrible and surly their service was! It was as if the diners were doing them a favour by eating there. The headwaiter and his minions were complaining how slowly people were eating, the fact that they had ordered extra and they weren't able to turn tables over quickly enough, all in front of the diners! What a disgrace!On the positive side, our $920 crab was fr

在香港吃新加坡料理, 第一時間必定會想到海南雞飯, 其次是喇沙又或是肉骨茶, 但現在開始要多數一樣了... 位於獅城的著名海鮮店"無招牌海鮮"正式登陸香港, 相信有到過新加坡覓食的朋友都應該試過這裡的白胡椒蟹吧!! 原來是小攤檔經營的名店, 因為從來沒有考慮過要為餐廳起名字, 大家吃過後感覺好吃便直接稱呼作"無招牌", 及後小店愈來愈受歡迎, 於是店主便索性的把餐廳命名為"無招牌海鮮". 現在於星洲和印尼都有店舖,於 2008年開業的澳門的分店早前悄悄地結業, 原來是要集中火力在飲食之都香港大展拳腳, 今回食家們有福了, 不用飛新加坡都能品嚐美食!!平日晚上兩個人於6:30到達餐廳, 有幸成為餐廳的第一檯客人, 原來想選擇靠落地玻璃位置的座位, 但已經被其他客人留檯了, 細心觀察下, 有四至五張檯面上都放了留座牌, 雖然開業了才一星期, 但已經吸引不少粉絲慕名而來了. 餐廳位於銅鑼灣的"食街"裡面, 以純白色為主的外觀感覺份外優雅; 內裡的設計同樣以白色為主調, 配襯著透明餐椅和白色石紋面板的餐檯, 感覺既簡潔又有型; 淺木色地板為客人添上一份自在. 對正大門的一個小型養殖缸放了阿

Having been a fan of No Signboard in Singapore and also their Macau shop (which sadly closed last year), I am proud to be the first to write a review. We heard that the shop opening last week and immediately made a booking for 12 people.Positive Reviews* the food was great. when booking the table, we asked if they used sri-lanka crab like the singapore shops and they said yes.* we started off with 2 crabs (chilli style) and 2 crabs (white pepper style) and fried mantau, i'd say its 80% of the t