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港鐵尖沙咀/尖東站 P3 出口, 步行約1分鐘 繼續閱讀
電話號碼
23664012
23665839
開飯介紹
鹿鳴春飯店榮獲2009及2014年OpenRice最優秀開飯京川滬菜館。其正宗道地的北京美食,令人一試難忘。 繼續閱讀
獎項殊榮
最優秀開飯京川滬菜館 (2009,2014)
特色
適合大夥人
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至日
12:00 - 15:00
18:00 - 22:00
付款方式
Visa Master AE 現金 銀聯 JCB
座位數目
70
其他資料
酒精飲品
自帶酒水 詳細介紹
泊車 詳細介紹
電話訂座
加一服務費
食評 (433)
等級4 2017-07-10
23895 瀏覽
作為香港有份量的老牌正宗京菜餐廳,「鹿鳴春」的燒雞、京燒羊架、北京填鴨一直都有名,以前經常和同事來吃飯。 過年前參加了食友飯局,來了味味好菜,希望一整年都「來菜」(北京話:即好事來了)。 霓虹光管保留原有,始終在港有超過五十年歷史,是殘舊中帶古老風格。 菜單是白紙黑字留底,要看點了甚麼,則未必人人看得懂。 先上冷盤「雲腿片」 「醬蹄」,可以算是一款炸物,把圓蹄,即豬蹄醃後煮熟再炸,面頭脆卜卜像燒肉。 「五香醬牛肉」,老實說,京菜店的調味功夫好,肉質卻始終有點粗嚡。 「鴨掌伴西芹」 終於來到鹿鳴春的必點名菜「北京填鴨」$380,看到幾乎每一枱都點了一隻,可見它的人氣。 一鴨兩食,首先由侍應片皮,再包青瓜及餅皮一起食。片的過程人人期待,可見食客其實都喜歡觀看食物如何做好的過程,送上大家面前。 淨下的鴨殼不浪貴,用來滾津白湯,鮮甜 (兩食加 $100)。 「教化雞」製作需時,不是經常有的菜式,所以要預訂。 「一舊泥」啡啡黑黑的上枱,外層是塘泥,由侍應即場用鎚仔拆開,露出荷葉包着的雞身,令荷香撲鼻而來。這個過程大家看得開心,令飯局上了亮點: 由於用了荷葉和塘泥包裹好,雞肉能在烹煮過程中鎖緊肉計,肉質仍嫩滑 juicy,裡面包有梅菜,連皮雞皮都變得吸引。 「燒肘子」 「糟蒸鴨肝」,這個做得好,雖然其貌不揚,只要吃進口,就能吃出驚喜。 鴨肝用花雕酒及黃酒醃過,甫進口已帶着香濃酒味,不是鵝肝的那種入口即融,質地有點粉,是入味又香軟。 「炒肉末炸菜」配叉子燒餅 肉粒炒炸菜,吃的時候自行釀入芝蔴餅中 : 「鹽爆管廷」 管廷是條有點像蜈蚣的牛喉嚨,又叫黃喉。這個炒得軟,質地似雞軟骨,而非脆身。估計是用了較年輕的牛,好吃。 「上湯浸菜苗」 「蒽油餅」一向都是我至愛的京菜點心,這個是傳統圓圓的那種,外皮金黃,裡面是香蒽,正是正宗做法。 最後甜品「拔絲香蕉」、「合桃露湯丸」,從冷盤到甜點,鹹的甜的冷的熱的,豐富菜式又足料,一圍13人每人才平均$260。除了抵食,亦適合一大伙人,好點多些不同菜式,也能聚一聚,熱熱鬧鬧的一起「侃大山」(北京話:意思是聊天)! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
飯局首選之地 焦點食評
等級4 2017-07-09
13358 瀏覽
朋友聚會,我地去左鹿鳴春食填鴨,雖然係老店,但估唔到食物質素保持得到之外(除左填鴨),侍應們仲好好服務添!由於預約左第二輪(20:30),所以去到都要等一陣位,今晚有填鴨、有松子魚、有雲吞雞,好豐富!冷盤分別叫左素鵝($80,小)、五香醬蹄(80,小)同拌海蜇($120,小),樣樣都好味,其中醬蹄配個蒜蓉醬油好好味;拌海蜇就有個黃色芥辣醬,不過無人問津呢!烤北京填鴨($420):餅皮份量好多,而且好厚,我地9個人都食唔晒呢!而且填鴨攤凍左之後有少少騷,整體來說普通,有少少失望。*共有兩碟鴨皮*砂鍋雲吞雞($250,小):雞湯濃厚,雖然係小size但原來都有差不多20粒雲吞,所以想食多啲嘢,真係叫小size就夠。松鼠魚($380):即係平時嘅松子魚,炸得香脆,而且預先切好起骨,魚肉容易夾起,配埋酸酸甜甜嘅汁同配料,好快清碟!炒肉末炸菜($98,小)連叉子燒餅5件($6/件):叉子燒餅同炸菜肉末係好拍擋!夾住黎食,有鹹香又有脆脆地嘅口感,席間無論大人定小朋友都鍾意。雜錦炒飯($70):臨尾加個炒飯,又炒得幾乾身喎,估唔到大家都嗌飽嘅情況下都食得晒!今餐除左填鴨有稍稍跌watt之外(一定要趁熱食至好味),其他無論食物、環境同服務都幾好! 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 2017-06-19
10589 瀏覽
今天全家到科學館參觀新的展覽,參觀後,又是時候午餐了!豆丁之父建議到這家老牌餐館。其實這餐廳就在公司附近,只是平日返工,根本没有足夠時間在此午膳,所以今天就是首次光顧了。來到這門面簡單,餐廳名字寫法也是舊式~由右至左。就座後,只覺得樓底較低,加上大部份客人都有一定年紀,果然是老牌餐廳。職員先上二碟小吃,鹽水花生及酸椰菜。酸蘿蔔常見,酸椰菜卻是首次遇上。   下單開茶後,先來清洗碗筷。拉麵先上來。 鴨絲炒拉麵 炒拉麵內,看到這鴨肉絲,麵條夾雜著韮黃與銀芽。再看看隣座客人點了片皮鴨,就想像到鴨絲從哪裡來。拉麵粗如烏冬,但有微微的梘水味。口感有如上海粗炒。而豆丁因為內裡有肉,嚐了一碗又一碗了。  京燒羊肉 豆丁之父極力推薦這個燒羊肉! 上來真是一塊啡色羊肉。羊肉表面帶有油光,再夾出一件細看,肉質纖維柔軟,輕易以筷子把大件羊肉再分為小件。先嚐原味京燒羊肉,口感鬆化,羊肉真的軟棉棉呀!無需太多牙力就呵嚐到啖啖羊肉。而且這塊羊肉還連著層層脂肪及筋膜,可能這塊是近腩位/蝴蝶腩的部份。這次真幸運,遇上這個嫩滑的部位。 醬汁不太鹹,還有芫茜,蒜粒,即使用作撈飯也不錯。  炸芝麻蝦 蝦膠釀在多士上,再加上芝麻,香脆可口。豆丁不食蝦,也添了几塊了。自己則喜歡沾上椒鹽。在用餐期間,職員送上熱毛巾,好有兒時回憶。現在的餐廳都改用獨立包裝用完即棄的抹手紙!嚐過美味午餐後,來到附近公園,好讓豆丁舒展筋骨。BODY REPORT:事後不用狂飲水 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 2017-06-07
8114 瀏覽
Relatives from Sydney are back in town this week and it was again up to me to decide where to have our gathering. After going through my special list of restaurants for my out-of-town guests, I decided to ring up Spring Deer (鹿鳴春飯店), one of the most famous Pekingese restaurants in the city.Mock goose (素鵝) - Everyone seems to be in love with this version of vegetarian goose (bean curds with stuffing of carrots and mushrooms) because it's not deep-fried. It is perfect for a few of us who claims to be health conscious (Grade: 3/5).Chilled chicken in rice wine sauce (糟雞) - This was pretty good. While it didn't have the gelatin texture possessed by Din Tai Fung's signature Shaoshing wine marinated chicken (紹興醉雞), the seasoning (primarily with rice wine) was perfect without going over the top so we could still taste the natural flavors of the chicken (Grade: 3/5).Duck web and celery (鴨掌拌西芹) - My first encounter with this dish and I wasn't particularly impressed. It was a little odd having cold celery in a Chinese dish and I've never been a fan of crunchy duck's feet (and would never be one!) (Grade: 2/5).Barbecued Peking Duck (北京填鴨) - One thing you can always count on Spring Deer to deliver is your money's worth. For $380, their barbecued Peking Duck isn't exactly cheap and you get two large plates of meaty and succulent duck meat with crispy skin freshly roasted out of their oven. Very nice (Grade: 4/5).Sauteed minced duck with lettuce wrap (生菜包鴨崧) - For an additional $50, it came with a second course made with the same barbecued duck. Oh I love lettuce wrap with tasty duck meat, bamboo shoot, celery and pine nuts and some hoisin providing the finishing touch (Grade: 4/5).Fried Shanghainese noodles with sea cucumber, chicken and mushroom (三鮮炒拉麵) - Some fried noodles to go with all the meat and vegetables here. This was fairly decent and not particularly oily (Grade: 3/5).Sugar coated banana (拔絲香蕉) - I have been secretly looking forward to dessert since I walked through those doors. They have a seriously good sugar coated banana here and although I found it a tad too sweet, it didn't stop me from single-handledly taking down 4-5 slices on my own (Grade: 3/5).Sugar coated lotus seed (拔絲蓮子) - The signature dessert of the house and one you won't find anywhere else in Hong Kong. As usual, this was prepared right in front of us (same as the previous sugar coated banana).These were sooooo delicious. The candied shell and its crunchy texture were the perfect match for the slightly chewy lotus seeds. Without question, my favorite dessert here (Grade: 5/5).Half-century old Spring Deer is one of the few stalwarts left in the local dining scene. These days, their signature Peking duck and roasted lamb still remain some of the best Pekingese dishes available in the city. And if there's wiggle room left for dessert, their sugar coated lotus seeds is a definitely must to close things out. 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 2018-04-09
193 瀏覽
朋友聚餐想試下傳統野就book左鹿鳴春,餐廳裝修夠哂懷舊,散叫無叫餐,最出名既北京烤鴨唔好食,皮唔脆,而包住食個塊皮,黎個陣唔夠乾,仲好黏住,一攞起就爛,炸元蹄肉好乾都唔太好味,反而糖醋魚塊做得唔錯,試過未必會再黎。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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