影片
港鐵杏花邨站 出口, 步行約6分鐘
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獎項殊榮
最優秀開飯火鍋店 (2008, 2011)
營業時間
*堂食供應至16:00
星期一至日
07:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
同事叫我先去埋單，但返到嚟已經執晒所有嘢，自助吧所有嘢都冇晒，連想攞杯雪糕食，都要又要低聲下氣，佢仲要對我黑晒面，大集團要做到咁樣？咁你就唔好叫我去買單先。服務差。
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I first came to this restaurant for Dim Sum with my family in 2010 and now in 2017 I would no longer recommend this restaurant to anyone. At that time the service was good and the food was tasty. We even went there for hot pot a few times and it was fine as well. Over time we have noticed that the service has gotten worse and worse and worse. The one time we visited in 2016 the service was already bad, the staff is mostly nonexistent. This year (2017) we went on Lunar New Year day. The restaurant was packed with people but there were very few staff around. The kitchen was cranking out food but it sat and sat and sat for who knows how long, the kitchen was just piling plates on top of plates and almost nobody was there to deliver it. Some items likely sat in the window for over 30 minutes. Some items we ordered at 10:14 am didn't show up when we left around 11:45. We also observed that tables that gave the staff red pockets got much better service. It shouldn't be that way, in a packed restaurant the staff should be constantly going to the window to deliver the food before it gets cold sitting there, regardless of whether you have given the staff a $20 tip or not.
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每逢家庭日，我們一行十人，有時都會到稻香飲茶。今天侄兒有點不舒服，要求廚房給一碗少油的米粉。難得廚師真的認真為我們特別煮一碗少油的米粉，而且侍應亦再三來確定煮法。因此，真的要大大稱讚
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秋風起，友人突然興之所至，相約訪尋大閘蟹。印象中稻香有供應，證實有$38一隻約三兩半的老三陽「蟹貨」，二人成行往杏花邨之稻香超級漁港。杏花邨的稻香餐房偌大，長方形，枱與枱之間濶落，沒有壓迫感，卡位舒適自在。我倆的折蟹工夫不濟，吃蟹需時，五爪金龍的狼狽食相，對女生來説，要是沒有「近鄰」眼望望，少一分尷尬，可以吃得更輕鬆悠然，這家稻香適合不過。星期三的晚上食客魚貫而至，但未曾爆滿。餐廳除時令大閘蟹外，亦推出多款「抵食」菜式。開始大快朵頣的晚餐：老酒佛跳牆 $38 (只限堂食) (星期六日及假期$48）上桌時冒著熱氣的燉湯內有鮮鮑一只、完整瑤柱一顆、海參一細條、冬菇一隻、螺肉一件及不少翅裙邊，味道鮮美。雖然材料並非一級上品，索價$38，如此「排場」算是不賴了，一人分量的小燉盅挺精美。上湯波士頓龍蝦伊麵 $78 （店員聲稱只限堂食）（星期六日及假期$98）開邊龍蝦爽口彈牙。試過有些地方將龍蝦走油得「過火」，肉質過度收縮而變得粗韌。這只龍蝦保持鮮甜嫩滑，火候恰好，吃得出是生猛海鮮。曾在波士頓求學，自家烹煮不少「札札跳」的波士頓龍蝦，今晩的龍蝦絶對「過關」。伊麵分量慷慨，惟獻汁有㸃泛濫，上湯的味道不過不失。老三陽江蘇大閘蟹 每隻約三兩半 $38 (只限堂食）個人喜歡雄蟹比較軟綿、更甘香的蟹膏，高興見到四位出場盡皆「男仕」。清蒸原汁原味，難以偽裝新鮮。三兩半的輕量級，橙黃色甘醇濃郁圓潤的「內涵」，也不失禮人前，鮮香味美。蟹肉細膩鮮甜，甚或凌駕于龍蝦。暗呼好彩，我們衝着大閘蟹而來，倒先吃了龍蝦，次序相反，龍蝦可能索然淡味了。時令食品回味無窮，即時encore，再㸃了兩隻，兩位又是「男仕」呢！大閘蟹生性寒涼，餐廳奉送的驅寒薑茶加進桂圓肉和杞子，更增裨益，清香撲鼻。注意：大閘蟹與柿子世為天敵，有你無我，同吃可引致嚴重腸腹不適，切忌同吃。炸蟹鉗 每隻$38 (餐牌以外）曾經於迎喜婚宴吃過炸蟹鉗，味道不俗，於是向服務員查詢這不列入餐牌的菜式能否供應。碰巧有貨，㸃了兩只。蝦膠可口彈牙，拌入了些許唐芹粒，添一分香氣。可惜是晚表面香脆但鬆化不足，似乎是炸得過頭。豉椒秋葵 $32近年大熱的秋葵，據説具豐富營養價值。以蒜子和豉椒烹調本來冶味，惟味道及油份略為重手，下次會要求少鹽少油，相信不難做到。吃了两個小时的海鮮餐，街坊價錢，座位舒適 ，是晚的蟹將蝦兵新鮮甜美。唯一難題是説明堂食的上湯龍蝦剩下不少伊麵，又不想浪費食物...雖然結果成功「偷運出境」，下次還是多集合幾個朋友分享(分担）。
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今日9月11去杏花村稻香飲下午茶, 先講野食, 唔算好食既, 叫左個炸兩, 裡面既油炸鬼淋晒, 碗仔翅唔知點解有d甜, 另外叫左個炒麵都唔錯, 個麵炸得幾好, 蝦餃燒賣呢d大路野就不過不失啦服務方面, 一開始已經落錯單, 我叫一隻糯米雞, 佢冇落到, 反而幫我落左兩碟炸兩到3點幾既時候, 有個女職員行埋我張枱叫我地埋單, 因為佢地4點要埋數, 要我地自己拎張單出去收銀埋單, 之後先再返埋座位食野, 當時我地成枱點心未食晒, 所以打算轉頭先埋隔左一陣, 該名女職員再過黎, 語氣極不友善, 黑面再要求我地自行出去埋單先再可以返埋位食野, 我地都冇理會, 因為每次last order, 都係你地既職員會拎收據直接過黎埋單, 或者係等我地食埋離開先出去埋單到大約4點, 個位女職員拎收據黎, 黑面同態度極差, 要我地即時埋單, 咁我地一直打算俾現金, 未拎錢既時候, 該職員問都冇問我地用現金定簽卡, 就已經拎張點心紙咭過黎, 話我地要碌卡既就自己出去出面俾錢我即時話係俾現金, 咁佢就話現金可以俾佢, 可以即時找錢, 我地總共要俾$118.5, 咁我有$0.5既散紙, 諗住佢唔使找毫子, 但佢話唔好俾毫子佢, 佢唔會收, 要我地一定要俾齊頭數, 等佢拎5毫, 咁我話張單係$118.5, 我俾毫子你唔使找, 點可以唔收, 佢就黑面, 咁我最後俾左$119.5, 諗住找返1蚊, 最後該職員數左錢, 都唔找返錢就拎晒d錢走左去, 明明就佢話有錢找既, 我係度食咁多次都未試過不設找續同埋叫吹人埋單, 吹到好似債主收數咁仲有唔明係, 隔離枱簽卡既, 佢就幫人拎埋卡出去俾錢,但就同我地講要簽卡就自己出去出面收銀埋單, 咁樣咩意思?!該中年女職員係著全黑色衫, 短髮, 戴眼鏡唔該稻香咁大間公司, 正視一下職員既態度問題啦
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