影片
港鐵會展站A2出口, 步行約9分鐘
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電話號碼
23477009
附加資料
開放式食肆，會員優先
營業時間
今日營業
11:30 - 14:30
18:00 - 22:00
星期一至日
11:30 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
今日與好友品嚐一家有“香港順德菜標杆”美譽的順聯薈午市商務套餐，餐廳在群策大廈6樓，有獨立廂房，私密性極佳。 點了他們的招牌菜“順德拆魚茸羹”，“欖角陳皮骨”，“鳳城炒鮮奶”以及鑊氣十足的“豉油皇炒順德陳村粉”…… 兩小時安靜用餐，樓面小哥貼心茶水服務，完全沒有催台壓力。果然對得住該店宣傳語 “ 匠心薈萃，鳳城名馔；靜雅廂房，商敘兩宜”。 老友讚：“真是不負美譽，比大牌檔精緻，比酒店中菜有鑊氣！”人均不到200元落樓，能享匠心順德味，性價比超高。 已預約下周再訪，推薦客戶試試這間順德菜餐廳。
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今日又食外賣真系好悶，同幾個同事吹水，問中午去邊度開餐，點知個個都異口同聲話要去灣仔「順聯薈」食順德菜。我講你哋班友仔對順聯薈真係好長情！ 上到去，餐廳環境依舊咁舒服，老闆仲好貼心，安排咗間小房俾我哋，仲推介新出嘅順德風味商務套餐，話你哋食完一定會贊“好食抵食”！。 四個人點咗個前菜「順德均安煎魚餅」，再配四個自選主菜：「五穀柚子皮」、「豉汁蒸金錢鱔」、「砂鍋啫走地雞」同「順德陳村粉」。老闆拍心口保證十分鐘上菜，果然準時過我哋公司個打卡鐘！味道仲係記憶中咁正宗，最尾個「薑汁撞奶」簡直係靈魂所在。成餐飯埋單，人均唔使200蚊，抵到爆，味道有讚冇彈 宜家香港餐廳一片哀鴻，好食的越來越少，能維持水準的更是鳳毛麟角，好希望順聯薈能夠堅持住，我們一定會再帶同事嚟支持🙏🤝🤝
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「今日老友殺上公司探班，到lunch time佢神秘兮兮話要帶我去食間隱世順德菜，話平靚正又夠靜可以慢慢傾。我即刻笑佢：『你同和尚借梳咩！灣仔返工邊有咁著數，平嘅中伏，貴嘅又肉赤！』點知條友仔即刻解畫：『杜老志道間順聯薈你知啦？最近出咗個午市套餐專攻我哋呢班寫字樓奴，成個TG group啲人試完都話性價比爆燈！』哎呀！連觀塘啲同事都食過返尋味，我竟然out到貼地！由新鴻基行過去明明五分鐘，餓起上嚟好似行咗半個鐘咁耐。入到去熟口熟面，懷舊裝修keep得幾好。坐低偏廳，伙記哥哥勁熱情推介新餐牌：「二拖二」套餐有前菜兩味，主菜任揀。阿姐仲好霸氣補句：「我哋啲餸街坊食開嘅，後來紅到要出menu之嘛！即叫即煮，唔新鮮你搵我！」12:30坐到夠鐘先走，埋單$376兩條友，人均唔使兩舊水。酒店級享受，大排檔價錢，個lunch飽到上心口而家香港飲食業慘過食齋，仲搵到咁有heart嘅老字號真係要還神。希望你哋頂住呀，等我帶多幾轉同事嚟幫襯！」
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This Shunde restaurant is located on 6/F of Kwan Chart Tower in Wanchai. It is set up with only VIP rooms, so customers need to make reservations and there is no walk-in. Hearing that the owner has his own farms to secure the best ingredients we come here with high anticipation.Seated at a room with two tables, we occupy one of the smaller ones, but as there are no other customers we are able to secure the whole room. The decoration is quite basic, but the staff are very friendly and helps to recommend the signature dishes for us.Starting with 酥炸鯪魚球 ($98), the minced dace meatballs are much larger in size than in other restaurants, and has a softer texture also. Nicely seasoned, another highlight is the clam dipping sauce, which has rich savoury taste and not excessively salty.Next, we have 順德拆魚羹 ($98 each). Served steaming hot, the thick soup has plenty of ingredients. Apart from the shredded fish meat, there are mushroom, pork, luffa, with a bit of chrysanthemum petals too. The soup is tasty and not fishy, suitable for all ages.Per the recommendation of the manager, we also order 陳皮欖角骨 ($188). The spare ribs are deep-fried and then cooked together with a thick sauce made with black olive and mandarin peels, with a nice fragrance, touch of sweetness that is appetizing. A bit too many pieces for just of two though.Then we have the signature Shunde dish 砂鍋啫啫大魚嘴 ($258). Served in a sizzling hot casserole, the big fish head has been deep-fried to crispness, with the chef using plenty of ginger, garlic, and shallot to give a fantastic fragrance, and the sauce is also delicious. What I like most is that the dish is not too oily, unlike most other Shunde restaurants, which I give high marks. Must try.For dessert we have the famous 手磨薑汁撞奶 ($38 each). The milk custard is appropriate in sweetness, with rich ginger flavours, and soft in texture. Happy that the staff recommends us to try this and helps to reserve for us as they are of limited availability.The bill on the night is $975, very reasonable. Service is good, with the staff helpful and eager to recommend. At the end the owner of the restaurant comes to chat with us and introduce his farm in Shunde and how he ensures the quality of the food. A good place to try Shunde cuisine.
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非常之鍾意食順德菜，可惜香港冇乜特別好食嘅，曾經試過特登坐車去順德食。好耐之前去過順德聯誼會，識咗佢哋個經理，後尾原來經理自己出咗嚟開餐廳，叫咗我哋去咗呢間新餐廳試吓餐廳裝修大致上同一般順德菜差唔多，餐單亦都有相同之處。叫咗幾樣餸：糖醋小排、蠔烙、順德拆魚羹、魚飯(即係凍魚) 、海參柚皮。大部份嘢食都屬於正常之作，冇特別話好驚艷，不過個海參柚皮真係唔錯，芡汁整得幾好食，眾所周知，柚子皮一向難整，一唔小心就會整到好苦澀，呢個真係唔錯👍🏼
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