Video
4-min walk from Exit C, Causeway Bay MTR Station
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Telephone
23366664
Additional Information
消費滿$500 才可使用信用咭
Opening Hours
Today
12:00 - 14:30
18:00 - 23:00
Mon - Sun
12:00 - 14:30
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
海虎蝦（蒜茸粉絲蒸🉑選）$176/2隻 兩隻起比想像中大隻，原來兩隻已經佈滿成蝶，仲要一隻蝦都咁厚蝦膏～有得揀唔同嘅烹飪方式，詳見圖*7。我揀左蒜蓉粉絲開邊炒🤣店員亦推介黃金或豉油皇～呢道蒜泥同粉絲極足料！肉質柔滑，口感有種綿密感～沙爹金菇牛肉煲$138 沙嗲汁香得黎，啲粉絲超索汁，令到成兜野好juicy同野味，加埋波蘿粒係裡面感覺仲好獨特，反而冇違和感🤣～牛肉金菇都好啱啱好，不過要趁熱食係最佳！蒜蓉炒時蔬（通菜）$88不過不失，overal味道balance得幾好～叫埋白飯、汽水都係分別 $15/1間舖超旺，食晚市8點左右見出面仲有啲人排緊隊！所以去之前可以book定位或者提早小小去🤣同埋淨係叫左呢三碟都好飽，仲有剩！
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帶了日本朋友去吃，因為他們一場來到香港，所以要試點香港特色菜！蜜薯牛柳粒日本朋友最愛這個，可能是因為他們第一次吃到這個做法？真的是薯仔比牛肉更好吃。咕嚕肉我就最喜歡這個，肉不會太肥，而且外皮真的很脆。煲仔飯這個感覺沒有想像中好吃，但是味道也不錯，朋友們也吃吃光光了。魚香茄子煲這個超熱，送飯一流，雖然我們沒有叫飯，但是直接和煲仔飯一起吃也不錯。豉油王炒麵其實我本來是想叫乾炒牛河，但是居然沒有，唯有叫這個，感覺上小貴，但是真的很有鑊氣很好吃，和傳統粥鋪真的很大分別。不過嗰日真係等咗比較耐，見到人真係比較多，所以大家最好就早啲落單。
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今次俾我發掘到一間隱藏喺灣仔鬧市裡面嘅港式小菜館，真係不得了！一入到去就聞到好香嘅鑊氣味，未食已經流晒口水啦！🤤首先出場嘅係我期待已久嘅**蜜薯牛柳粒**！嘩！一上枱已經俾佢嘅賣相吸引住，粒粒牛柳煎到金黃色，仲有啲燒過嘅蜜薯仔圍住，好似寶石咁閃令令✨。夾起一粒牛柳放入口，外層微脆，裡面仲係好juicy呀！牛肉味好濃郁，咬落去一啲都唔韌，好有口感！而嗰啲蜜薯仔呢，甜甜地又粉粉地，吸收晒牛柳嘅肉汁，真係邪惡到爆！牛柳同蜜薯一齊食，甜鹹交織，再加埋少少黑椒嘅香，味道層次好豐富，真係食到停唔到口呀！💘跟住就到咗港式小菜嘅經典——**魚香茄子煲**！熱辣辣上枱，仲「喳喳」聲咁響，聽住都覺得好治癒呀！🍆 望落去色澤好靚，茄子煮到好淋好入味，魚香醬汁杰杰地，包住晒啲茄子同肉碎。夾一啖放入口，嘩！個醬汁真係好惹味呀！有少少甜、少少辣、少少醋香，仲有豬肉碎嘅鹹香，撈飯一流呀！茄子吸收晒醬汁嘅精華，軟綿綿咁入口即化，真係好正！雖然叫「魚香」，但其實係冇魚㗎，主要係用豆瓣醬、醋、糖等等調味，但煮出嚟個味就係咁令人上癮！食完一啖又一啖，真係好想叫多碗白飯嚟撈呀！🍚
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行駱克道睇廚房用品，行過俚間大排檔小炒，未夠六點就已經排隊，我諗應該幾好食。跟朋友都排隊試下☺️裝修都有點舊式大排檔😄老闆話今日虎蝦好靚好新鮮，豉油王煮會更鮮美，一於要二隻虎蝦試下🦐虎蝦好大隻🦐😍一隻手板咁大🤩師父先將蝦中間開一刀，另豉油更入味😍蝦肉吸收豉油汁好鮮美好爽口，就連殻都入晒味，食到要吮手指😋沙爹芥蘭炒牛肉🥬芥蘭炒好青綠，牛肉炒好嫩好林，好中意佢地沙茶醬，好好餸󠄁飯🍚醋胃黑醋🐖咬一口就停不下來，巨好吃😆黑醋汁剛夠味，排骨炸表面香脆，但咬落有肉汁，好正😊唔怪得一早就有人排隊，真性價比高大排檔，店員招呼又好，又話推介每日新鮮海鮮，下次要叫多幾個朋友，試多幾個招菜跟海鮮🦞
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As my friend would like to celebrate her admission, she kindly treated us dinner at this Cantonese resto in Causeway Bay. .We ordered the following dishes to share:-Crispy Chicken with Garlic (HKD188)Covered in orange garlic spices, the chicken looked alluring with its reddish skin. The meat was slightly coarse, but it was really mouthful. My friend thought the chicken skin was very crispy and flavourful, making her hard to stop eating.-Diced Beef Tenderloin & Potato with Honey (HKD198)With a tender texture, the meat was sweet, evenly sauced and extremely succulent. The heat was on point with wok hei. The potato had a crispy surface and soft interior. -Deep Fried Squid with Spiced Salt (HKD158)The fried squid was crunchy and fresh. Its golden surface elevated its visual appeal and the spiced salt topping made it even more appetising.-Spicy Eggplants with Minced Pork in Clay Pot (HKD108)The dish was served piping hot and smelled aromatic. The eggplants soaked the sauce thoroughly, making a perfect combination with rice. -Sautéed String Beans with Preserved Vegetables & Minced Pork (HKD98)My friend rmb it being stir-fried very well, with both string beans and meats incredibly flavourful.-Sweet & Sour Pork (HKD138)The dish was colourful with red, yellow and green peppers and the orange sweet & sour sauce. The pork was soft and easy to bite. -Steamed Tiger Grouper (HKD328)The steamed fish was huge with a delicate sweet taste. It was fresh and moist. My friend thought the fish meat was so tender yet firm, and the taste was amazing.-Indian Lettuce with Salted & Preserved Eggs (HKD108)The lettuce became more savoury with the salted & preserved eggs. The sauce was slightly overwhelming though. My friend, however, liked to eat the lettuce without the sauce in between dishes, to cleanse out the oiliness of other dishes. .The resto is extremely popular and had a long queue even at 20:30. It will be better to reserve a table in advance.
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