Video
3-min walk from Exit A3, Wan Chai MTR Station
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Telephone
28922789
97099886 (Whatsapp 落單)
Introduction
Mainly provide Hong Kong Style Roast Meat. Barbecued pork use Poland Black Iberian pig. The texture is soft and the proportion of fatty meat and lean meat is appropriateness.
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Opening Hours
Today
09:30 - 20:30
Mon - Sun
09:30 - 20:30
Above information is for reference only. Please check details with the restaurant.
燒味對我黎講係平常食極都唔會厭既港人至愛食物, 依間位於灣仔燒味人氣店, 午市經常大排長龍, 深受附近上班一族歡迎, 係依區數一數二既高質燒味餐廳餐廳用左古井燒鵝, 用自家祕制陳皮醬醃制, 完美還原古早味道, 黎到又點可以唔叫佢地既原隻至尊古井燒鵝脾拼油雞飯呢賣相吸睛而又肥美既燒鵝脾, 未食都已經聞到香味, 燒鵝外皮非常薄脆, 油香突出, 脂肪比例適中, 唔會太瘦或太肥, 燒鵝肉咬落軟熟之餘, 味道濃郁, 配埋個燒味汁咁食味道更加香, 以對比知名既深井燒鵝某餐廳, 的確唔輸蝕! 值得再黎encore, 油雞比想像中入味, 雞皮薄嫩帶Q彈感, 肉質嫩滑, 配埋薑蓉同飯一齊食好好味!另一碟係黯然銷魂飯, 即係半肥瘦叉燒加煎雙蛋, 配左餐廳既大將燒肉汁, 叉燒肥瘦相當適中, 入口軟熟帶油香, 配埋煎蛋汁拌勻咁食真係停唔到口, 但如果要我揀邊款值得再翻頭食, 我一定會揀燒鵝!店員服務同速度都唔錯, 落單後到送野食黎只係10分鐘內, 算係幾快手!
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嗰晚入大埔螢火蟲仲夏夜，大熱天時睇蟲前，整碗燒味飯、黎杯凍奶茶，人生樂事也。I’ve been to this siu mei diner in Wanchai before, noticed that its branch is now available in Tai Po, it’s my ritual to have their signature roasted goose and pork belly on rice, with my kind of saints under this hot weather: HK-style milk tea. The milk tea here is an absolute winner, so as their siu mei, as they prove themselves by a wall mounted with golden trophies and certificates. ☕️ Iced Milk tea: Served with crushed ice, their formula was very well articulated, perfect balance between the tea & authentic brand of evaporated milk, most importantly, it’s prepared by a cheerfully hyper staff at the open kitchen counter. Three thumbs up (if I happen to have an extra thumb)! 🐤 Roasted goose & roasted pork belly: The sauces are gem, sweet tangy house-mixed mustard sauce for the crispy pork belly, and unlimited self-served candid plum sauce for the golden roasted goose. Skin light and thin, in-between that and the flesh goes the legit layer of shimmering fat, that’s how a delicious piece of roasted goose should be. 🥕 Veggies in soup & Soup of the day: Crunchy, fresh, well blanched, kept in luscious green, this choy sum is what you’ll need to go with the siu mei. Never forget a complimentary bowl of comforting carrot & turnip with pork soup.
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去到餐廳門口已經見到好多人企喺到等入座所以拿拿林攞張飛先呢間好多人話出名食叉燒燒鵝所以嚟食得梗係嗌名物食吓等咗約莫15-20分鐘左右就入座分別叫咗叉燒燒腩瀨粉（$54)同埋叉燒燒鵝瀨粉（$62)嘢食一嚟到就即刻食咗舊叉燒先可能我唔記得咗叫半肥瘦吧食落去覺得無咩特別 肉質口感偏乾身醬汁較咸 因為天氣熱 所以我叫咗瀨粉覺得配飯應該會好啲燒腩仔就皮脆 唔錯嘅燒鵝就三樣入面覺得相對好食嘅伴碟嘅菜 就建議最好唔好食喇因為我諗住放落湯再食嘅時候就見到湯面飄浮著... 明嘅就明啦整體來說 個人而言 正常發揮 無咩特別要排隊食就未必會再返桌
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呢間係唔少打工仔嘅Comfort food，但最近都成為咗遊客嘅熱店。平時鍾意叫佢嘅豉油雞拼燒腩仔飯，燒腩仔脆口，其實都偏肥，但咁先好食⋯豉油雞好嫩滑，醬油甜甜地超好餸飯，另外通常都會加個老火湯，因為呢度啲湯都幾足料，幾好飲。一星期每一日都會有唔同嘅湯。
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唔會再幫襯！本身屋企人生日，諗住加餸叫個金牌叉燒拼燒腩仔，點知完全係災難。叉燒勁肥，肥膏佔成一半，咬落無肉味又唔夠香，啲醬都救唔返；燒腩仔更加離譜，完全唔脆皮，肥到離晒譜，變成「燒腩佬」，同街市臨收工賣剩嘅一樣，根本唔值呢個價錢。呢餐真係食到一肚氣，完全影響晒個慶祝心情。作為一間聲稱有口碑嘅燒味舖，咁樣嘅質素真係好離譜。絕對係真實食評，唔係誇張、唔係針對，只係真心分享，等大家唔好中伏，都唔好浪費時間排隊！
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