香港飯堂 (已搬遷) 新店位置

Hong Kong Canteen

50 食評

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衛生

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北角

$51-100

港式茶餐廳/冰室

JCMCKFM

(非會員)

今日一心諗住試下較早前開幕剪綵好有氣勢,好多明星撐場,裝修好有香港風味的"香港飯堂", 期待食物會與裝修一样的別出心裁, 哇........今日食過之後,我今生都不會再幫襯.我叫了一個"韓式一品面"及"生炒牛肉反",不是堂食,是先打電話叫外賣再自取, 等了20分鐘, 當我一打開反盒一看, 為何"韓式一品面"會變了蜆肉扁意粉,於是我就打回去"香港飯堂"詢問一下,是否跟別人掉換呢???佢講 "冇錯架喎!! 韓式一品面同埋"生炒牛肉反"呀麻", 我就問佢"咁韓式一品面係干底定濕底, 有d咩料係入面, 佢答話我唔知喎,我未見過架,我做收銀之麻, 我就叫佢個負責人同我講, 我問個負責人,乜韓式一品面唔係soup noodles咩(個menu係咁寫), 佢答咩叫soup noodles??我即時O晒, 我收線後即刻帶埋"蜆肉扁意粉"走去間"香港飯堂"換返個價值$42元"韓式一品面",點之最最最火滾既事,就出現啦,一打開個價值$42元"韓式一品面, 原來係一個午餐肉+少許泡菜+少許年糕+一個火腿奄列+一個所謂既韓式面+湯底(其實D湯面既味道同係各大超市所賣既辛X面接近一样), 簡單D講,呢個價值$4

今日一心諗住試下較早前開幕剪綵好有氣勢,好多明星撐場,裝修好有香港風味的"香港飯堂", 期待食物會與裝修一样的別出心裁, 哇........今日食過之後,我今生都不會再幫襯.
我叫了一個"韓式一品面"及"生炒牛肉反",不是堂食,是先打電話叫外賣再自取, 等了20分鐘, 當我一打開反盒一看, 為何"韓式一品面"會變了蜆肉扁意粉,於是我就打回去"香港飯堂"詢問一下,是否跟別人掉換呢???佢講 "冇錯架喎!! 韓式一品面同埋"生炒牛肉反"呀麻", 我就問佢"咁韓式一品面係干底定濕底, 有d咩料係入面, 佢答話我唔知喎,我未見過架,我做收銀之麻, 我就叫佢個負責人同我講, 我問個負責人,乜韓式一品面唔係soup noodles咩(個menu係咁寫), 佢答咩叫soup noodles??我即時O晒, 我收線後即刻帶埋"蜆肉扁意粉"走去間"香港飯堂"換返個價值$42元"韓式一品面",點之最最最火滾既事,就出現啦,一打開個價值$42元"韓式一品面, 原來係一個午餐肉+少許泡菜+少許年糕+一個火腿奄列+一個所謂既韓式面+湯底(其實D湯面既味道同係各大超市所賣既辛X面接近一样), 簡單D講,呢個價值$42元"韓式一品面只不過係一碗 "韓式餐蛋面"而已...

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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WOK FRIED SWISS-SAUCE BEEF HOR FUN (瑞士汁干炒牛河) - 4.0The are 2 variants here, we ordered that version synonymous with 太平館's famous 瑞士汁干炒牛河. The beef had a good wok-chi, not overly sodarised but still tender, it rest upon a thick Sweetish-Swiss caramelised soy-sauce with a Meatiness and Gingeriness, this stock derived sauce definitely took no shortcuts with preparation. Hor Fun rice noodles were also enjoyable and the Mung Bean Sprouts remained crisp - indicating they were added to the wok at the

WOK FRIED SWISS-SAUCE BEEF HOR FUN (瑞士汁干炒牛河) - 4.0
The are 2 variants here, we ordered that version synonymous with 太平館's famous 瑞士汁干炒牛河. The beef had a good wok-chi, not overly sodarised but still tender, it rest upon a thick Sweetish-Swiss caramelised soy-sauce with a Meatiness and Gingeriness, this stock derived sauce definitely took no shortcuts with preparation. Hor Fun rice noodles were also enjoyable and the Mung Bean Sprouts remained crisp - indicating they were added to the wok at the right timing, not thrown in so early that liquid has been drawn out from prolonged frying and become chewy, a problem I nit picked at Macau's 細龜.

WOK TOSSED DRIED SHRIMPS WITH CHINESE CHIVES (乾蝦豬肉炒韮菜花) - 3.5
This wasn't really 韮菜花, it was mostly 韮菜 and some of them were old. Fried together with a lot of minced 'fatty' pork, we were surprised at this shop's adherence to recreating authenticated versions of the dish, as fried pork fat creates much better taste and aroma, at the expense of health. It might sound contradictory but as a compromised eater who wants the best flavours but also needs to watch out for health, I find that at other places such as 民聲冰室's steamed pork patty its nigh on impossible to pick out the meat from the fat for eating. Here, however, I can simply not eat the solid fat, but still receive its taste contribution from the melted, healthier liquid fat much like when I eat Sukiyaki, Beef Bourguignon, Quiches, Pastas, etc., prepared with fried tallow, lard or lardon or anything carrying fat (goose fat, guanciale, butter.) Pastries requiring different fats for baking formation meanwhile is another topic, which I'm willing to compromise on. The semi-dried shrimps were very tasty here, but too skimpy in proportions.

DAILY SOUP (老火湯) - 4.2
This was surprisingly very good, mostly tasting of chicken, root vegetables and dates. It was sweet and had 0% MSG.

HONG KONG MILK TEA (香港奶茶) - 2.5
Wouldn't call this awesome but it was slightly aromatic and smooth, just not bold nor thick-bodied enough for some to be considered the real deal. At least it doesn't carry bitterness or a sour finish.

**********************
One of my big findings last year was discovering that - Chinese Mainlanders really buy into our Hong Kong style 茶餐廳 concept as well as our 飲茶點心 restaurants, although most of them wouldn't be able to tell the minute differences or similarities between these with 冰室 or 大牌檔 in terms of food and settings. Up in China, 香港茶餐廳's have been all the rage for years and when our compatriots finally visit this city, they always schedule in a secret side trip to compare the genuine thing to those readily available in their cities. Whereas, many Western or other Asian tourists equally follow their guide books with listed To-Try-Dishes already and visit our street stalls 大牌檔 or open 24 Hours 點心 places as to them, THESE represent Hong Kong Culture - the middle-class hk citizens and what we survive on daily, however much false, real or idealised their expectations may be.
Hong Kong Canteen 香港飯堂 has no resident rickshaw lying on the familiar raw concrete floor as gew-gaw ornament like in 香港大牌檔, but rest assure eclecticism also crept in and found itself home here in the form of that miniature sized Tram with indented tram tracks, sitting alongside neo-lighting signages and antiquated G.O.D / 歲月神偷 style wall paintings. As if you didn't already find 香港大牌檔 too laid on thick with faux HK-Chinese deco and trinkets, here it can only be described as overdone - its a clustered mess. The originators who helped built the other place literally copied the same business model, tweaked it, then decided to play double-up anyway in the thought process. Even the cashier lady seems cloned from the original. (Just kidding: she's actually the same person, poached from the other place!

) Food quality meanwhile lacks the fiery and rusticated feel of the original, but then again it might suit tourists more than the locals.

太平館 Style 瑞士汁干炒牛河. Good.

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OK: Not bad, but as Usual, Where's Good HK Tea?

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OK: 乾蝦豬肉炒韮菜花 - 有心思，但未尚最好.

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Daily Soup was a Very Decent job.

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Reminds me of Odaiba's Chinese Shops.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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PeterChan7070

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星期日本來諗住同阿媽去利苑飲茶, 點知自己衰, 唔記得訂位. 行過一間被紅紙封住招牌既舖頭, 眼見人頭湧湧, 就入去八一八, 原來係一間新開既茶餐廳. 我就問侍應要等幾耐, 佢話大約要10分鐘, 瞄到裡面裝修都幾特別, 阿媽都好似幾有興趣, 就等一等.阿媽鍾意食雞, 見有海南雞飯, 一於試下; 另外都叫左個咖哩羊扒比自己.海南雞有雞味, 竟然用杰豉油, 少有! 阿媽都話唔錯, 我都夾左d黎食.跟餐配例湯, 唔同一般多數餐廳提供既只係"例水", 抵讚! 咖哩亦夠香, 配上我至愛既羊扒, 撈飯一流!雖然食物水準不俗, 裝修亦見有心思, 但眼見服務有少許混亂, 希望餐廳方面多加留意同改善.見門口有麵包賣, 下次一於試下先~

星期日本來諗住同阿媽去利苑飲茶, 點知自己衰, 唔記得訂位

. 行過一間被紅紙封住招牌既舖頭, 眼見人頭湧湧, 就入去八一八, 原來係一間新開既茶餐廳. 我就問侍應要等幾耐, 佢話大約要10分鐘, 瞄到裡面裝修都幾特別, 阿媽都好似幾有興趣, 就等一等.

阿媽鍾意食雞, 見有海南雞飯, 一於試下; 另外都叫左個咖哩羊扒比自己.

海南雞有雞味, 竟然用杰豉油, 少有! 阿媽都話唔錯, 我都夾左d黎食.
跟餐配例湯, 唔同一般多數餐廳提供既只係"例水", 抵讚!

咖哩亦夠香, 配上我至愛既羊扒, 撈飯一流!

雖然食物水準不俗, 裝修亦見有心思, 但眼見服務有少許混亂, 希望餐廳方面多加留意同改善.

見門口有麵包賣, 下次一於試下先~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2010-05-09

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sam_lam

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作為住起附近, 餐餐都出街食飯既單身人仕, 多一間食店,就多一個選擇.但我實在不太清楚這"飯堂"的定位是什麼在門外你根本唔知入面有咩食望入去你覺得好似茶餐廳但又唔肯定係結果入到去(夜晚)炒粉面飯樣樣有dd(係真係dd, 唔多選擇)最慘係無餐全部都係正常餐牌價 + 10蚊(凍飲12蚊) 跟飯,湯及餐飲.沒有了一般在茶餐廳食餐較平較抵既感覺.淨咖哩牛腩飯就已45蚊跟餐有湯及飲凍飲就要共57蚊睇完成個餐牌只有海南雞飯有d興趣(單叫48蚊, 跟湯及凍飲共60蚊), 但賣晒本來想走, 但都入左黎, 就是但叫左個飯跟餐, 試一試.我要求好低, 食物唔難食就算了.但無奈既係,佢地賣晒跟餐既湯, 完全唔同我講,到我追, 佢地先話"唔好意思, 個湯賣晒"就算差不多60蚊, 食左個飯跟杯凍飲事實係對比高價茶餐廳 - 翠華還要貴如果我一早知連湯都無埋, 我一定走最多第日黎過, 反正我餐餐出街食但今次既經驗好難令我再想入去食希望佢地各方面都可以作出改善給我多一個選擇

作為住起附近, 餐餐都出街食飯既單身人仕, 多一間食店,就多一個選擇.

但我實在不太清楚這"飯堂"的定位是什麼
在門外你根本唔知入面有咩食
望入去你覺得好似茶餐廳但又唔肯定係

結果入到去(夜晚)
炒粉面飯樣樣有dd(係真係dd, 唔多選擇)
最慘係無餐
全部都係正常餐牌價 + 10蚊(凍飲12蚊) 跟飯,湯及餐飲.
沒有了一般在茶餐廳食餐較平較抵既感覺.
淨咖哩牛腩飯就已45蚊
跟餐有湯及飲凍飲就要共57蚊

睇完成個餐牌
只有海南雞飯有d興趣(單叫48蚊, 跟湯及凍飲共60蚊), 但賣晒
本來想走, 但都入左黎, 就是但叫左個飯跟餐, 試一試.
我要求好低, 食物唔難食就算了.
但無奈既係,佢地賣晒跟餐既湯, 完全唔同我講,
到我追, 佢地先話"唔好意思, 個湯賣晒"就算

差不多60蚊, 食左個飯跟杯凍飲
事實係對比高價茶餐廳 - 翠華還要貴

如果我一早知連湯都無埋, 我一定走
最多第日黎過, 反正我餐餐出街食
但今次既經驗
好難令我再想入去食

希望佢地各方面都可以作出改善
給我多一個選擇

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)