138
30
11
港鐵灣仔站 A1 出口, 步行約6分鐘 繼續閱讀
電話號碼
28279339
開飯介紹
老上海飯店前身為老正興飯店,裝修充滿上海風味。 繼續閱讀
獎項殊榮
最優秀灣仔開飯熱店 (2013), 最優秀開飯京川滬菜館 (2016)
營業時間
今日營業
11:00 - 23:00
星期一至日
11:00 - 23:00
付款方式
Visa Master AE 現金
其他資料
酒精飲品
泊車
加一服務費
食評 (193)
等級4 2018-08-19
2572 瀏覽
講起呢間上海菜館我真係由細食到大,記得細個係爸爸帶我地嚟食嘅,嗰時佢仲係上海老正興,後嚟唔知幾時同點解轉左名, 好彩菜式水準依然保持到兒時味道,所以直到現在我地都久不久會嚟幫趁下😊!食左咁多年其實好多菜式我地都試過,當中如果要數每次嚟都點嘅就必定係呢幾款😍😍😍。提起上海菜,必定會諗起燻蛋,呢家嘅燻蛋有好重煙燻味,帶少少鹹香但唔會過火,蛋汁處於微微流動嘅狀態🤤👍,老實講,我試過自己動手做,所以知道要做得好味真係唔容易架。馬蘭頭就唔係我杯茶,不過佢texture都幾得意,菜味都好香,但如果俾我話事我會點鹽香鴨囉🤭。煙燻黃魚又係另一道必點嘅菜式,煎香嘅黃魚帶微微煙燻味,黃魚肉質依然鮮嫩而且都幾多肉,唔識食魚嘅我都食到津津有味😁。蟹粉小龍包雖然係基本野,但要做到皮薄餡多又有蟹粉香,唔足料同少啲巧夫都唔得架,呢度嘅就一定合格喇!圓蹄其實最好係人多原隻咁叫嚟食,我地人少說點左白菜燴元蹄,硬係覺得味道差啲,唔夠赤醬濃郁香膩😝。如果鍾意食魚就一定要食佢嘅砂鍋粉皮頭尾😋,個醬汁除赤醬之外,再加入京蔥,辣椒同香蒜餚煮,所以啲魚頭尾同粉皮都好惹味但唔會太鹹,好似我怕魚骨嘅就不停摷啲粉皮嚟食囉😝!其實我地鍾意上海小食多啲,所以今次只係點左兩味主菜,唔夠飽就點埋菜肉大包,包軟餡靚,食完剛好仲有位食甜品,又或者可以點炒年糕,都唔錯架。家中男士都嗜甜,所以甜品點了兩大款,第一款係煎黑糯米八寶飯,呢款一定要人多先食到,因為都好飽肚下架。八寶飯肯定係甜到漏嘅甜品,但唔知點解呢度嘅八寶飯食落甜而不膩喎,可能因為佢剷到好薄,所以煎到好香脆,好似零咀咁,唔覺唔覺每人一兩件好快就食哂lu~🤭食得拔絲香蕉多,轉下口味食拔絲蘋果,蘋果嘅爽脆我個人覺得更適合於拔絲,睇住店員手工慢慢逐件蘋果沾糖浸冰水,真係見到都覺得好味呀!其實平時如果是全家人嚟我地就會個湯菜:醃篤鮮/砂鍋雲吞雞,雪菜毛豆百頁等,呢幾款都係好有水準, 特別係醃篤鮮,火腿嘅鹹鮮味真係好香! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2018-11-04
282 瀏覽
由細到大都好喜歡上海菜,可能因為細个住係姑丈到,佢係上海人,煮既上海菜正中一流今次同公司班團友去老上海食呢餐,正呀薰蛋,一流,糖心個魚,好食到D團友連汁都清埋由頭食到落未 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2018-08-28
1331 瀏覽
There are always a restaurant that you visit and the taste and flavours of it reminds you of a dish your grandma used to make when you were small. This is the exact feeling I get when I go to Lao Shang Hai Restaurant.  But instead of a single dish, all of them remind me of what my grandma used to make.The drunken goose was so tender and served lukewarm.The deep fried river shrimp was in the perfect bite size and the sauce was so authentic and unlike many Shanghainese restaurants nowadays cook this dish with such heavy sauce.Smoked yellow fish, perfect smoky texture and flavouring.Fried silver carp's head with sheet jelly (with extra chilli), the sheet jelly was not a bit too chewy for my taste and the carp's head for the night was not as fresh as it used to be, but still acceptable.Hairy crab was not at its best season, but the sauce and the green bean perfectly compensate for it.Finally the dessert for the night was sweet osmanthus soup with rice balls. Perfect end to a perfect night. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2018-04-06
3622 瀏覽
老上海飯店座落灣仔謝斐道Novotel Century Hotel地庫,如果順著門牌按住酒店英文名找尋,很容易走過路,因為斗大中文名字"香港諾富特世紀酒店"容易讓人誤以為是一所中資旅館.食肆前身是老牌滬菜館老正興,裝潢滿有舊時代氣派,菜式古早味道,就是所謂百姓食家常味,跟一衆新派潮店的精緻創新大相逕庭;香港正宗地方菜館剩餘不多,更見彌足珍貴.今趟我們座位是靠壁卡座,桌子夠大仨人坐得寛敞;由於大家都不太肚餓,所以點選多為冷菜前盤,及較早前預訂的砂鍋清燉獅子頭.侍者端來茶水,花生和醬蘿蔔後,就是各式冷盤小吃.醬蘿蔔脆中帶韌勁,倶咸甜酸辣四味,開味解膩,不錯.海蜇 ($108)-顏色賣相平實,口感味道中庸.水晶燻蛋2隻($46)-溏心蛋表面淡淡煙燻蜜色,在蛋黃上添少許淮塩吊味,更見甘香潤膄,果然是名物.醉鴿 ($115)-皮薄沒多餘油脂,肉嫰而不柴,醉酒鵰香,兼有糟鹵和花雕酒的醇香,芳而不俗.可是若跟淅江軒一比仍覺稍遜一籌..上海和浙江菜形式相近又有差異,可能差別其一就在於精細度微妙處.醉豬手($88)-傳統製作工夫繁瑣,先汆水慢煑,後冰鎮再醃製冷藏;個人略嫌未夠腍身,少了些柔軟潤滑的豐郁度,如果喜歡嚼感,想必會滿意豬皮夠彈牙夠Q了.煙燻小黃魚($98)-金黃鮮艷的魚皮經茶葉香料煙燻後㘃味添香,本以為既像傳統燻魚的乾硬濃甜,又或是日本一夜干咸柴之效,原來用筷子一挑, 魚肉軟嫰不散,以聰明的烹調方法去掩蓋養魚的寡味和不實肉質,提昇食感.砂碢清燉獅子頭(約莫$300)-這道傳統水煑菜式原來菜單沒有列載,需要自行查詢預訂,相信是需時燉煮,沒辦法堂叫即做.侍者把宣紙封條𠝹開,揭開砂碢蓋子,一陣清香幽幽淡淡送來,湯清淡雅,幾顆粉嫰肉球載浮載沉,滿多白菜經過燉煑葉色雖然翠綠不再,卻軟腬柔潤;手剁肉丸肥瘦比例適中,正宗黃金比例據悉約3:7,碢中獅子頭俱一定口感雖然未至酥爛即化,也不失鬆軟嫩滑;而且我並不追求那種瑧美境界,反而現在樸實無華湯頭清鮮,一啖清湯一口肉丸一條白菜,感覺蠻好..最後甜點豆沙鍋餅($66)-餅皮薄且脆,豆沙甜而不膩,較上海當地已減甜.是夜菜式味道清雅,沒有上海菜典型的紅燒生煸,或濃油赤醬,因此更貼近我這個南方人口味,以一頓平常百姓菜餚對舊上海從前綺麗風光作遙遙懷思. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
This Shanghai restaurant is located in Wanchai, on the basement of Novotel Hotel, very near to my office. As its name implies, the restaurant did have a long history and is one of those which offered the traditional style of Shanghai cuisine. The decor is pretty old-style as well, but overall still fairly decent. With my mother along the three of us can order a bit more, starting with the signature Smoked Eggs. It is really good, with a running yolk, and the egg white fused with the smoky flavors and seasoned nicely. For those who prefer a bit more saltiness there is also the five spice salt provided but for me the original flavors are already great. Another dish we ordered is the Stir-fried Small Shrimps. A very traditional and common dish for all Shanghai restaurant, it is a testament to the quality in my opinion. The size of the shrimps is appropriate, and certainly requires a lot of effort to peel the shell and remove the intestines. The seasoning is also spot-on, with a little spring onion added to enhance the flavors, and the Zhejiang vinegar just made the whole experience fantastic. The dish did pass my test here. We also ordered the Sweet and Sour Deep-fried Mandarin Fish with Pinenuts. Again a traditional dish, the fish is deep-fried nicely, with a crispy skin while the meat is still tender and not dried up. The sweet and sour sauce has the right balance, mouth-watering and appetizing. Another good dish that meets my high expectation. The other dish ordered was Chicken and Dumpling Soup in Clay Pot. The portion was enough for 4, with half a chicken and eight dumplings in total. The soup is rich in flavors, but I would say is a bit too salty. The fillings of the dumpling are also a bit 'hard' for me, feeling like the meat is mechanically minced and compressed too much in the process. It would also be nice if the restaurant can add a bit of vegetable like Chinese Cabbage to lighten the saltiness of the soup and adding the sweetness from the vegetable.The service is decent, with nothing special offered, and I can see from the responses that the restaurant did have a lot of loyal customers who are getting all the attention of the staff. For those non-frequent customers like us there is much less warmth and enthusiasm. With two bowls of rice and no drink, the total bill was $1,100. It was quite expensive compared with what normally you would expect for the likes.If you want to sample some authentic and traditional Shanghai cuisine flavors, this restaurant is worth exploring though there are also a lot of other quality choices if you are willing to pay that price. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)