益新美食館

營業中

休息中

先幾日睇壹週刊﹐見到蔡生推介老字號益新。boxing day lunch 一改平時食西餐既作風﹐跟爸爸媽媽黎到飲淡茶﹐食個包。一坐底便叫了一壺鐵觀音﹐連平時一向有品茶嗜好的爸爸也讚它甘香。一眾堂兄弟姐妹非常擁躍﹐十三人行﹐卻一共點了二十四籠點心﹗不知是否天氣冷的關係﹐點心一上檯﹐霎眼便一掃而空﹗食完才記得還沒影相﹗上湯煎粉果﹕皮(搏)餡靚﹗不似得坊間般油膩。蝦餃﹕吃蝦餃便知一家酒樓的實力。益新的不但晶瑩通透﹐ 只有傳統﹐有實力的師傅才會做出九(接)蝦餃。不愧是老字號﹗灌湯餃: 又是另一老字號的典範。差不多已失傳的皮包著的湯餃﹐比外間所謂的“浸湯餃”好吃得多。其他點心皆屬中上之作。以此價錢吃到又正宗又新鮮的點心﹐我也不禁想起有點兒跟蔡瀾先生英雄所見洛同。除了點心﹐其他餸菜的介紹:琵琶鴨 : 9秒9 吾見灑﹐不愧為推介之一﹐玫瑰露香﹐皮脆肉厚﹐相信要真正食家才分便得出燒鴨根這琵琶鴨﹐非常出色!!!薑蔥焗魚雲: 夠乾身﹐好吃!!肉絲炒麵: 食落D 麵仍然是脆的﹐好吃!!福建炒飯: 用料非常講究﹐蝦,蘭度, 叉燒粒食落非常新鮮﹐好吃!!!!!所以... 老字號除了招牌菜﹐其他都一定吾馬

Today, I went to this restaurant with my family. We have tried the dim sum here.. in general nothing special, 白灼芥蘭 ＄45 ”老”！雞絲炒飯 ＄105 average!枝竹魚頭煲 （唔夠入味）！爆牛肉 （麻麻地）其它點心！ （冇驚喜，味度OK！）At this price range, I believed that there are many restaurants that can serve better TASTE and value! Maybe their signature dish might taste better! But I don't think I want to come back for awhile!

The food here is definitely a surprise.. SURPRISINGLY GOOD.. I have only been working in Hong Kong for half a year and so far this meal I had with a couple of my colleagues was by far the most memorable.. I came from London and have always loved Chinese food.. The one that I paid the most amount of visits to was called yahatcha in central London, and it’s a Michelin stared restaurant. However I bought one of these guide books last week when I heard it was launched here (excuse me I do consider m

老公今日有新提議...於是出了灣仔試試它, 門面不是太特別, 但入到去好光猛, 都幾舒服!見食評都說蒼魚質地較實, 於是老公點了三鮮魚唇(Shark fin's skirt with abalone and ham), $200, 以為是鮑片同火腿, 點知來到有蝦, 帶子同鮮魷, 可能別人話咪仲好....有海鮮, 可惜我不能別, 但也試了一件帶子, 奇怪....味道是假帶子味....我未食過魚唇....質地似花膠, 但 $200....我吃到的是似咬緊香口膠....失敗! 另一碟...叫了梅菜杞子浸菜心, $80, 清清地, 杞子帶甜, 菜心夠腍, 中上! 前菜(腰果), $20, 茶芥, $24, 白飯 ($12)整體帶點失望....下次試新店, 可能真係要叫 signature dish, 好食既先再試其他!R20

餐廳由跑馬地搬到灣仔，面積大了兩倍，坐位較以前舒適很多，亦可間房。餐廳在舊址時，廚房爐聲相當大，現在地方搬大了，爐聲細了但仍能清晰聽到，是餐聽的特式吧。點了蜜汁叉燒($105)、西檸煎雞件($150)、煙倉魚($280)、豉汁帶子蒸豆腐($110)、菜乾豬肺湯及兩碗白飯。叉燒半肥廋，蜜汁很入味。西檸雞的西檸汁充滿檸檬味，味道均勻且不會太甜，吃時記緊狂點汁，好味道。煙倉魚的味道幾特別，可以一試。豉汁帶子豆腐，豆腐不夠滑，但豉汁味道做得好。加埋茶錢($12/位)及酸菜($20)，埋單$904。

自上一次光顧跑馬地益新後，很久也沒有再到此店。適逢灣仔店開業不久，決定和家人到此吃晚餐。正如其他網友一樣，我們都是點了她的招牌菜。煙燻倉魚：煙燻味適中，魚肉新鮮結實西檸煎軟雞：檸檬汁依舊清香美味；雞皮也很薄脆；不過雞肉味道只算一般大良炒鮮奶：雖質地未至於很滑，但奶味十足，ok 雞蛋焗魚腸：因我不吃魚腸，所以no comment 蝦多士：蝦肉新鮮爽口，多士也炸至金黄香脆；炸功也不錯，吸油紙上只有少許油漬，good 總括來說，益新出品算中上，可以一試。

琴日放工同班同事想了又想, 辛苦了一天, 又係時侯獎下自己全日最勞苦功高的"舌頭" (在下係一名marketing的員工). 有同事話生記啦唔好煩, (心諗...又生記???) 係尼個時侯英雄出現la, 好型的經理話不如搬返灣仔個間益新啦..... (心又諗.... 名人富豪飯堂?? 係咪你請先....) 點知大家都反應熱列甘贊成.....唉....個市好返小小大家又...........係甘一行七人就到左益新.... 感覺裝"收"好新鮮大胆, 主要用上燈色, 好warm... 坐抵老細發版點菜, 佢話又細食到大... 等佢梨... 你甘講大家又點會有意見... 點了幾味小菜... 個侍應叔叔好搞笑點左七個餸佢話不如慼小個, 七樣唔好意頭...(甘老實既??) 老細話甘加多個炸鮮奶做點品啦!!1.粉葛赤小豆鯪魚湯(例湯).... 因本人唔係好湯之人所以覺得無咪特別.... D同事就話好好飲....2. 蜜汁叉燒.... 好好味.. 肉質鮮甜...好林好香.. 唔識形容!!!3. 豉油皇煎中蝦.... D蝦無生記D大隻.. 但100%唔係雪臧蝦係新鮮蝦! 煎得好入味... 4. 大良炒

Heard that Yixin moved to Wan Chai from Happy Valley, I was so excited and went there for dinner with a group of friends. The main chef was actaully coming from the Jadine lookout branch ( good food, but the location turned me off, so only went there a few times), so my expectation was high.I started with the classic lemon chicken, and roast duck, they were great. The smoky fish and fried crab is good too but a bit too expensive. They still have the quality of food but I think they should have

今日同另外七個朋友去食年飯, 點心只係普通貨式, 隨便一間似樣的酒樓都有. 蝦攪皮好厚, 百幾蚊一碟既叉燒太肥. 隻鴨就幾好味, 可惜補唔返係其他方面失既分.所有食飯冇乜特色, 八個人埋單一千九百每人要二百四, 用咁既價錢, 換來咁既食物質素, 同埋非常差的服務態度, 真係祝佢地好運.

:滿心歡喜去益新，換來失望與反感。未嚐招牌菜滋味，先吃獨創閉門羹。2.11.2008, 星期日早上決定去灣仔益新飲茶，為免白行一趟，先致電訂座為上策。10:45左右致電酒樓，由一名女服務員接聽，我明言訂位，訂早上11:15，她說沒有問題，記下我的訂座資料，包括聯絡電話。一行三人11:10到達益新，甫進門只見職工用膳，一名男服務員趨前招呼，我告訴他已訂座，是11:15，他表示酒樓11:30才營業，；一名女服務員則走過來，我再三說明剛才致電訂位時，說明是11:15，根本沒有人說酒樓未營業，而且又接受我的訂座，但她只管敷衍一句「不好意思」，說酒樓11:30才營業，現在職工用膳，「你遲幾個字(分鐘)再黎！」，她邊說邊步向前，即把我愈來愈送近門口，完全是下逐客令，一副「請你離開」的樣子。請問這是甚麼待客之道？敢問那接受訂座的女服務員，既然明知自家11:30才營業，何必接受客人11:15的訂位？預計客人必定遲到？預了「到時不讓你進來便可」? 稍有常識、懂丁點服務態度也不會如斯待客吧。 再者，「職工用膳」應非臨時安排，就算營業時間有什麼更改，員工大可致電告之客人。至於那位懂得「請客人離開」的女服務