影片
開飯介紹
1926年開業的蓮香樓為懷舊粵式茶樓，茶客可使用傳統的茶盅品茗，日間供應粵式點心如豬膶燒賣、大包、蠔油鴛鴦扎等，晚上供應經典粵菜如霸王鴨、家鄉釀鯪魚及焗魚腸等，深受食客歡迎。
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獎項殊榮
最優秀中西區開飯熱店 (2008-2013), 最優秀開飯廣東菜館 (2008-2009,2011-13,2016)
特色
適合大夥人
營業時間
今日營業
06:00 - 16:00
18:00 - 22:30
星期一至日
06:00 - 16:00
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
有關餐廳
有關獎賞計劃
After eating pineapple bun, we came to central by ferry and watched the beautiful harbour view, and we arrived here and see another queue loll, okay not waiting too long this time, guess less than 15mins luckily haha, i pretty like the flowers paintings at the end of Lin Heung Lau haa, the environment is good you can really feel the feeling of old chaliu and like you backing to 60’s Siu Mai is a must have item haha, my number one favorite dum sim haha, i can eat this all day yaya, the one is in good standard haaBraised Chicken Feets with peanuts is good and the feets are fatSquids in curry sauce is so surprising, i don’t like eating curry squids in chaliu because they are usually thick and hard for chewing, but this one indeed so good the squids are so tender and curry won’t taste too spicy haaa, indeed a good one for today hahaa Fried Spring rolls is lovely too, very crispy and it won’t get soft even cooling down, so goodoutsides:insides:menu:Dim sum quality is pretty good here and the staffs are friendly and helpful haha, enjoyed the yum cha time with my friend a lot haha, indeed worth for the wait
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環境差、服務差、食物水準欠佳，而且價格比潮江春和美心皇宮貴，10多年前來過，收費公道，現在這個收費、環境和食物質素，我以後也不會再來了。究竟這個餐廳經歷了什麼？為什麼可以變成這樣子？
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坐低就叫咗個清湯牛腩，個煲一上枱就知冇揀錯，湯底清澈見底，但飲落濃得黎帶有清香、飲完成個喉嚨暖笠笠。重點係啲牛腩，筋位半透明似啫喱，瘦肉部分炆到『鬆』得嚟唔散，一啖咬落去先脆後軟。接住”桂花燒鱔“上台，未食已經聞到好香！條鱔皮燒到『啵啵聲』，面頭掃滿桂花蜜，金黃焦脆好似琥珀咁。一筷子夾落去，外皮『咔嚓』裂開，裡面肉質彈牙仲有汁，食落先脆後糯，尾韻仲有陣陣甘香。仲有壓軸燒味拼盤（燒鵝、叉燒、燒肉）上枱，燒鵝皮脆到反光，咬落『嗦』一聲爆油，脂肪溶入口腔同梅子醬好夾；叉燒唔係死甜嗰種，邊位焦糖化到黐住層玻璃脆，蜜味滲入半肥瘦紋路，最驚喜係燒肉，皮脆五層肥瘦，班朋友食到唔停口，好有層次。其他菜色都非常出色，滿意推介。
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十多年前在中環返工時，每星期幫趁幾次。重开後 今天第一次幫趁。今天的蓮香樓只剩原有驅縠 沒有靈魂。已变身成為一网红店 九成為遊客。作為老茶客 當然極感失望。水不滚 茶不靚 無哂原有氣纷。点心一般般 可接受。呢D老茶居 好吃否重來不是重点。楼下門口賣奶茶 九唔搭八。門口有位西装友迎賓 是位经理级人馬。向佢投诉水不夠滚 佢隋意叫個伙记 講一句水不夠熱 自己不去跟進。呢D服务和管埋 完全有擺心去做。雖然只剩個穀 希望佢能改進 唔希望佢咁快又玩完！1
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招呼一班韓國朋友黎香港玩,韓國朋友指明一定要帶佢地去試下傳統港式茶樓,唸黎唸去都係得蓮香樓最有"港式味道",一早就帶住佢地黎排隊,今日安排見我地成5個,安排到張圓臺比我地,韓國朋友仔見到"點心車"已經迫不及待冲上去影相.叫左個"魚翅花膠灌湯餃",第一眼見到灌湯餃D湯噶色水知一定好食,啲湯金黃又清透，望落去好清,但飲落好濃郁,花膠嘅膠質同雞湯嘅甜味撈埋一齊，飲落喉嚨都黏黏哋好滋補,D花膠脹卜卜好飽滿,灌湯餃一啖咬開，熱辣辣嘅湯汁湧出嚟，鮮肉餡仲帶住啲薑蔥香，正到唔使點豉油都夠味.韓國朋友仔第一吃食"鮑汁鷄腳"都話好特別,鮑汁濃到掛唇，鷄腳炆到甩骨又唔爛，入口即化,個汁甜中帶鹹，仲有啖啖骨膠原，夠晒入味。食完咀角黐住層漿甘.韓國朋友覺得最特別係"蜜汁蛋散"蛋散炸得金黃透光，咬落嗦嗦聲，蜜糖漿掛得勻循，甜度啱啱好，最正係中間嗰浸鬆化感，一啖落去先脆後綿，仲有啖蛋香吊尾，抵讚！仲叫左牛肉球同整排骨等等,都係中上水準.同行韓國朋友仔都食得非常滿足.
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