136
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 (190)
等級4 2017-08-02
11775 瀏覽
一入到去就知道無去錯地方啦,店鋪既裝修、枱枱椅椅同餐牌餐具,全部都好有「老上海味道」。張套餐餐單粉紅色,用豪邁字體宗出菜名。好老實,我地成枱人無人睇得明,後尾先知原來佢用括號劃分….暑返粗少少條線或者會好點。淨係個配菜已經嬴左啦,個蘿蔔好好味,爽脆美味。素食部份真係好出色,同事們都話原來素可以咁好食。素鵝唔係出面煎到脆曬果種,但反而係更多水份同埋易送飯。另外冬菇烤夫都好味,既唔係太油但係又好夠味!銀絲卷真係好好味呀,大大條仲有兩款:一款係脆炸一款係蒸。原本成件事都好美好,但最敗筆係「無!煉!奶!點!」問左職員,原來佢地一向都係無煉奶提供。咁究竟係上海正宗食法係本身無煉奶定係鋪頭本身無就不得而知啦,但係只知道香港人一定會想點煉奶啦囉。菜飯亦都係傳統上海菜中不可缺少的一環。老上海的菜飯就咁睇個色水已經知道佢夠曨入味啦,唔單止菜粒有色、連飯粒都染埋淡淡的菜色。菜粒可以做到「淋而不爛」實在考功夫。不得不提係個蝦球,雖然蝦仔好似好細隻,但粒粒炒得晶瑩彈牙。 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
1548 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。)
~上星期輪到太座約班舊同學飯聚;有得食,我梗做「菠蘿雞」喇。唔止咁,我仲口多多話幫班女人揀間餐廳,訂埋位。班阿太求之不得,於是,我就自把自為,訂咗灣仔『老上海』嘞。而家先至講真話,我其實揀『老上海』係另有目的嘅,並非為咗想食佢哋嘅嘢。因為間飯店幾乎就喺正『通利琴行』對面,而晚飯前有兩個鐘自由時間,我一嘢就走上去試勻哂佢哋啲靚電結他同 amps (我要多謝琴行班哥哥,俾我盡情搞搞震冇幫嚫!)。好嘞,講翻食喇!班女仕之前去咗 Pacific Place 嘆 high tea,所以就由我負責點菜。「醉豬手」,「燻魚」,「燻蛋」,「涼拌西芹豆乾絲」,「蒸素餃」,「椒鹽黃魚」,「紅燒元蹄」,「薺菜炒年糕」。究竟『老上海』掂唔掂呢?絕對唔可以話“唔掂喎”⋯⋯水準呢幾年都係咁保持翻上下。況且,我哋絕對唔係食家,唔識去分析餸菜,我哋只係「為食友」,淨係講得出我哋鍾意啲乜唔鍾意啲乜。咁,呢餐我最鍾意嘅就係碟「燻魚」。其實對我嚟講,『老上海』,『鹿鳴春』,『香港老飯店』,『上海綠楊邨』,『滬江』,『雪園』呢幾間都係差唔多,大家都有自己一兩款 killer dishes ,其他分別唔大。而dining experiences 都冇乜大分別,個中有比較差嘅有,但係比較好就唔多覺。2016/2017年我哋返嚟嘅時候,就試過兩次『蘇浙匯』,印象唔錯,幾開心,希望今年有緣再去試吓啦。 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 2018-01-21
1936 瀏覽
今日勁想食鍋貼, 所以黎咗e 間老上海飯店。 坐低睇到個menu 已經唔係好impressed. 咁都算啦, 鍋貼, 小籠包呢D 嘢。。應該無得衰架啦。。。錯!!錯!!錯!!鍋貼d肉勁粗。。小籠包d皮勁厚。。炒年糕黎到, 好細碟喎。 都唔緊要, 試試食先。。點知一d都唔Q..衰過係超級市場買一包包嗰d...我唔兩個人點咗3 樣點心$200..講真咁難食, $100 都嫌貴囉。 超失望, 唔會再黎e 間嘢。埋完單就會去搵過第二間食。。講完。。。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)