陸羽茶室

營業中

休息中

聽聞呢間老字號平時一直好多人食好難訂枱,趁而家少人去食,就喺週末去朝聖飲茶🙈入面裝修除咗有懷舊嘅情懷,仲有種中西合璧嘅感覺,彩色玻璃同一旁嘅中式設計擺埋一齊完全唔會突兀杏汁白肺湯杏汁湯嘅味道十分香濃,似蛋白杏仁茶嘅味道,完全唔會有任何豬肺嘅腥味,可以安心飲用～Rating:蝦多士蝦多士炸得好鬆化又唔會太油,配上中間酸酸甜甜嘅汁無得彈～Rating:仲有叫咗其他嘢食,不過因為味道同平時酒樓食嗰啲差唔多,所以就唔多講🤣(絕對唔係因為我懶）咕嚕肉蝦餃蛋撻黑芝麻捲咸水角Overall,係有幾道菜比較出色,但係其實其他菜普通,價錢偏貴,食都係食個環境同情懐

係youtube 某香港搵食channel 看左條片講陸羽茶室，決定同屋企人第一次黎陸羽飲茶。唔知係咪呢排個市差，打電話黎想訂檯，結果樓面話3點前黎得架啦，如是者我地兩點鐘鬆黎到久仰既陸羽茶室。如果你係同我一樣未黎過的話，張點餐紙係無openrice 大家推介既某幾樣熱門野的，只要你落單個陣同侍應生講就ok。落完單佢會拿條滾燙既熱毛巾俾你抹手，好懷念既舊式酒樓服務。既然第一次黎，就照熱門推介落單，如下：杏汁豬肺湯#（$2x0）蝦多士（$300？！）蝦餃豬潤燒賣#蒸排骨蛋黃麻蓉包#桂花白蹄糕#煎粉果連湯頭兩個餸點餐紙無，亦都唔覺有地方顯示價錢所以特登寫俾大家參考。無特登寫價錢既點心價錢大概係56-60一份。有#既食品係我食完印象特別難忘，覺得值得得一試既。杏汁豬肺湯我第一次飲，杏香好重，豬肺滑溜，唔識看點為之乾淨，但眼見都係粉白色既，唔會有黑灰色既情況出現。豬潤燒賣非常出色，大大塊豬潤，基本上看唔到下面粒豬肉。豬肉索曬豬潤既汁，我仲以為溝左內臟。麻蓉包既麻蓉非常好咬口，蛋黃唔會過熟死實。留意翻兩樣野：一定要趁熱食；好頂肚，每人四分一個已經好頂，建議無三個人黎唔好叫，除非你好食得。最意外係

話說我細細個已經黎話陸羽，但幾歲人仔邊識咁多，依家人到中年點都要黎試下，因為屋企老人家話名大於實。首先黎左個牛肉球，好大粒，但唔知點解一啲都唔廷身，一望就知大鑊，果然粒牛肉球好淋。蝦滑棉花雞（唔記得全名，幾好食啲雞算滑，個滑都彈口。上湯蝦水餃。個餃已經比啲湯整到林晒，而且啲上湯死鹹，好難食。楊洲炒飯，好難食，啲飯好碎好淋，一啲都唔彈口。啲蝦梅嘅，蛋就係鴨蛋，都算香，但都救唔返個飯。最後一個咕嚕肉，用左子薑炒，有啲子薑汁，幾醒胃。個汁酸酸甜甜，幾開胃。但個問題係個皮已經淋晒，啲肉都梅晒，好q難食。啲人話要係熟客先好食，但我生客唔係客啊，兩個人埋單成八舊水（我大食嘅），茶錢35蚊咁貴比普通茶我，環境污糟服務又差，食完真心嬲左

#中環 #DimSum飲啖茶 食個包又嚟post啲之前去落嘅餐廳，嗰次個friend無啦啦話係陸羽飲茶等緊我，去到門口已經有人幫我開門。之前聽過啲人講啲著住唐裝大叔級侍應態度唔太好，但我個日去就唔太覺 (⁎⁍̴̛ᴗ⁍̴̛⁎)/嚟到陸羽，緊係要飲真啲茶啦，叫咗鐡官音，真係幾香 （茶位係$33一位🤣）作為蝦餃皇嘅我，飲茶一定係叫蝦餃，佢啲蝦餃都算大粒，有成隻蝦陸羽價錢確實唔平，但個環境真係好古色古香，超舊式嘅茶樓————————————#陸羽茶室〰️Luk Yu Tea House 〰️G/F-3/F, 24 Stanley Street, Central

讚1. 之前食過，但果陣係普通客身分，今次係識人訂，啲野食的確大有進步，咕嚕肉好出色，醬汁開胃又唔會滄喉，麻蓉包的確係香港一絕，外皮鬆，蛋黃香，好味2. 侍應分菜功夫好，上菜傳酒都唔使多講，係有經驗既彈1. 有啲野食就麻麻，燒鵝既皮夠香，但肉淡，唔修味

突然心血來潮，想去飲下茶。呢間係傳說中好多金融大佬飲茶嘅地方，的確有傳統特色－ 超過幾十年老店係有種新鋪頭取代唔到嘅味道！裏面嘅茶比一般酒樓嘅好飲，明顯係用啲比較靚嘅茶葉。價錢方面點心比出邊貴大約40%，當然味道同手工都絕對有保證。我哋正正常常叫咗蝦餃燒賣同埋糯米雞，做功好紮實，比一般嘅酒樓好食，分量方面亦都好均真，唔會有出邊嗰啲蝦餃好似中咗輻射咁細隻嘅情況出現。但當然，值唔值咁貴就見仁見智了。整體來講我幾鍾意呢度，感覺唔似出邊嗰啲酒樓咁工廠化，而且座位唔算太迫，好啱三五知己輕輕鬆鬆飲杯茶談下天，下次經過中環都會再嚟！

The service is totally not worth the service fee. The waiters are very rude, not to say condescending, like we owe them money or something. The food is okay but the customer experience is so disappointing that we won’t try a second time. Highly recommend you teach waiters how to wait on people.

創辦於1933年的陸羽茶室供應茶盅焗茶，以酸枝椅和字畫作裝飾，較有典雅有氣派，充滿懷舊味道。推薦杏汁白肺湯：濃重的奶白湯汁包裹著彈嫩的肺頭，搭配了些陳皮枸杞小棠，絲毫沒有讓人不悅的氣味，湯的味道很鮮美，讓不愛吃內髒的人也可以接受這樣一碗美味。

We went there with my friend who was visiting hk for breakfast after a long interval. Last time I was told we kcannot have a table because of full booking even though I made a reservation. The shrimp dumpling and similar texture dim sum were totally disappointing. Other meatball with bean curd was ok but I feel it became very small. When I checked out the guy was insisting for a tip;(.

Was looking for some traditional dim sum as I got pretty bored on all the modern and fusion ones.Luk Yu is a place I have heard of since young, but for some reason I always forget about this place every time I need to bring overseas guests for dim sum.My Missy reminded me this round, and finally I'm here.The variety of food was lesser than what you would normally see, but still more than enough to give 3 of us a little headache in choosing.Overall, food are authentic. Some misses and hits, but t

Do not recommend. Place is a shophouse of 3 storeys. We went there at 10am, crowd wasnt that much but we were told to go all the way up to the 3rd storey. Didnt manage to look at the ground floor seats, but the 2nd level were only 3 tables with people. The rest were all reserved seats. I wonder if they were really "reserved".. Food was awfully bad, its either too salty or bland. And way overpriced. Total bill was 697HKD..inclusive of the pot of tea that was charged by 36HKD per pax. ordered only

陸羽係中環老字號茶室，好出名，店內外裝修都好有特色尤其店內，一派一百年前殖民地中西合璧典雅風味，店面好多侍應隨時候命柱候蒸排骨：比一般茶樓既排骨顏色深少少，幾入味蝦餃、燒賣：水準之作，皮薄餡新鮮煎粉菓連湯：最驚喜之作，得番啲舊式茶樓會有呢個點心，炸到脆一脆既粉菓，點一點湯先食，正滑雞球大包：個包真係好大、包皮好厚，除左可以好快填飽你個肚之外，諗唔到其實原因去哎黎食鮮蝦荷葉飯：完全食唔到鮮蝦味，有蝦無蝦對個客應該無分別，係茶樓加多咗「鮮蝦」兩個字，可以賣貴啲。。。一個咁細size 又唔特別好味既荷葉飯賣100。。。總結：懷舊環境一流，食物水準中上，比一般茶樓好少少，又未去到出色既水平；但價錢認真貴，我地3個人去，食咗6碟野，埋單一人$180。。。不過都係比個好評佢啦

個個都話👉🏻陸羽茶室👈🏻一定要訂位先食到，仲話服務態度唔係幾好😳 今日我就去試下💁🏻‍♀️..去到樓下有個外籍既host 話樓上先位🚶🏻‍♀️果然到二樓都係放滿左訂位既牌，上到3樓先有位💺 之後就開始點野食喇👅 見到有我最愛既蘿蔔糕同燒賣呀😍 ..點左個”釀豬膶燒賣” 食落個味道係出奇地Match 👏🏻 好好食呀‼️ 同埋”魚蓉蘿蔔糕” 原來係蒸既，超足料💯 食落口感較軟，係正既👍🏻 而個服務又冇大家講到既咁差🤔 個人覺得還可以既👀.

在週末去陸羽飲茶, 是一件很Old School的事, 除了外國旅客外, 在座最年輕的, 竟然是我們! (笑)陸羽的歴史和傳奇不需要我再多說, 我只想品嚐她的點心, 畢竟喝茶和吃點心就天生一對. 結果是中規中矩吧! 由於沒有人脈, 就是坐在二樓很趕急地吃. 點心的款式無疑和她的歷史性一樣, 都是外界很少接觸到的傳統點心, 像是豬膶燒賣, 芝麻奶卷, 潤腸石斑來夾及煎粉果. 可惜的是, 味道和水準不太穩定, 像是明顯老了的豬濕膶, 油膉味不輕的煎粉果, 以及蝦餃的皮糊爛了....做得好的, 就是焗出來的夾和酥, 外皮很鬆化, 內裡的肉剛剛熟, 也許不是同一班廚師負責吧!陸羽和鏞記一樣, 已成香港的經典食肆, 就算美食質素再不穩定, 慕名而來的人依然車水馬龍, 老本嘛! 依然還有很多, 就是大陸人的來臨已經足夠, 又不會如我們般, 吃得不豪, 而又牢騷多多, 哈哈!

久仰陸羽大名，叨老闆及同事的光，終於有幸在此午餐。這裏的傳統手工粵菜果然名不虛傳，咕嚕肉、鴿片和蝦多士味道甚佳。咕嚕肉夠脆而酸汁不涸喉，蝦多士夠乾身，一點也不覺得油。傳統點心如雞球大包、豬潤燒賣、叉燒酥、棗泥酥、芝麻卷亦是久違的懷舊好味道。尤其是棗泥酥，現在已經很少飲茶地方可以吃到這道點心，棗泥香甜鬆化，棗味香濃，單是這一道甜品已經值回票價。加上用傳統茶盅沖茶，水滾茶靚，茶味特別好，難怪其盛名不衰，要有熟客介紹方有枱。