浙江軒

Chef Ecy’s Dining Experience:🥰 Food | Ambience | Service | Easy Access | Price | Easy Parking | Restroom Cleanliness | Wheelchair Friendly | Corkage Fee🙂 😠 Pet Friendly | Cake Cutting FeeThis Zhejiang restaurant is a highly renowned Michelin-starred establishment, having held one star continuously from 2015 to the present (2025). It is celebrated for its authentic cuisine, featuring traditional dishes such as smoked fish, steamed fermented tofu, and their signature tea-smoked duck.I understand their chef previously worked at the famed Snow Garden (雪園) restaurant, which explains the exceptional quality. The entrance is at street level, with the dining area located on the second and third floors, accessible by lift, making it wheelchair-friendly. Private rooms on the third floor offer a cozy environment but require a minimum charge of $4,000.While the restaurant originally required membership bookings, it now welcomes non-members. Please note that a service charge and corkage fee now apply for non-members (members enjoy free corkage and no service charge). Cake cutting fee applies for all customers at $100 per cake. Valet parking is available for $100, or you can try your luck with the metered street parking nearby. The restrooms are notably clean and well-maintained.The menu is extensive, with some specialty dishes like the Eight-Treasure Duck (八寶鴨) and crab dishes requiring advance order. Every dish we tried was excellent - perfectly balanced, not overly salty, and never greasy. The presentation is elegant and clean. A particular highlight was the provided black vinegar, which complemented the flavours beautifully.Given the exceptional quality, the price-performance ratio is outstanding. For a Michelin-starred meal of this calibre, it is excellent value. The service is professional and the waitstaff are very polite. We will undoubtedly be returning.…查看更多

這是浙江同鄉會旗下的傳統正宗上海菜及浙江菜餐廳🥡，連續🔟年蟬聯米芝蓮一星🌟餐廳，食物水平超班💯，服務不錯，價格合理。傳統酒樓風格🏮，裝飾懷舊雅致，坐位舒適，以下是我們一行八人，到訪的當晚點的菜式📕，其中兩個菜品要提前一天預訂🕰️。❇️涼菜▪️涼拌腰花🐽(預訂)豬腰入口爽甜嫩滑，完全沒有腥味，帶着清淡的酒🍶，忍不住吃了很多件👍🏻。▪️長江燻魚🎣💯熱乎乎的熏魚，外皮酥脆，內里柔嫩細膩，糖醋醬汁調味平衡而不過猛🥫，魚肉厚實，但超出預期地入味，非常驚艷🤤，不可不吃💯。▪️女兒紅醉乳鴿🦆醉味濃而溫厚、帶著酒香的肉質柔軟緊緻🍶，令人吃得津津有味😋。▪️煙燻蛋🥚咖啡色的蛋白透著實實在在的煙薰味，蛋黃濃郁有口感🍳，正👍🏻▪️香干馬蘭頭🌱💯馬蘭頭是老上海人春季最喜歡的一種野菜。這道涼菜是季節性的菜品，切得碎碎的馬蘭頭與豆腐乾伴在一起🫛，看似簡單卻極考廚藝。很久沒外吃到如此正宗的版本💯，清香鮮美，舌尖上春天的感覺😇❇️主菜紅燒八寶雞🐓 （預訂）這道菜講究手工製作，選用當日新鮮雞隻🐔，內餡軟糯飽滿🍘，融合多種食材的香氣，外層雞肉鮮嫩多汁，濃郁醬香完美滲透😋。▪️松子桂魚🐡口味鮮甜，口感脆嫩，澆上的糖醋汁略嫌有些酸🥫，但勝在熱辣辣上枱☀️，口感不錯。▪️香炸臭豆腐🧈臭味撲鼻卻脆爽，甜醬豆板醬調和🌶️，妙不可言😋。▪️目魚紅燒肉🐖目魚即墨魚🦑，此菜將一瘦一肥的墨魚和五花腩🥓肉互相配合，經烹調後帶出獨特的效果。入口燒汁富層次🧆、香濃而恰好，不失為一道好菜。❇️主食▪️浙江薺菜炒年糕▪️鮮肉窩貼▪️灌湯小籠包▪️生煎包年糕香燸，點心皮薄餡靚🥟❇️甜品▪️高力豆沙🫘外層脹卜卜，鬆軟輕盈，用紅糖取代白糖粉，增添獨特醇香。內裡紅豆蓉細膩香甜😋，即使飽腹也忍不住再來一口。 ▪️桂花酒釀丸子🍡彈糯的手工小丸子，每一顆浸滿了桂花🪷濃而不烈的香甜，正👍🏻**整體而言：食物水平無懈可擊💯，幾道菜更是令人驚豔💃🏻，翌日回想仍覺意猶未盡😋，計劃下次再訪。…查看更多

今日同朋友慶祝新年, 午間聚餐選了灣仔 浙江軒, 私房菜形式酒家.    方便大家興高采烈, 高談闊論, 我們訂了一間房, 裝修好典雅.服務不錯, 安排座後送上餐前小食及醬油. 茶錢每位 $20- ,   簡單小食 $80.先來開胃涼菜, 醬蘿蔔:  調味平和, 不油不辣. 鎮江肴肉:   口感好,  味美 唔會鹹.醉豬手: 肉質不錯.四喜烤夫: 一般口味.鹽水鴨:   普通. 蔥油紅蜇頭:   蔥油香氣特別, 紅蜇頭爽口.寧波脆鱔:  香 脆但帶點硬.油爆蝦:   蝦肉彈牙連殼食, 但較為油膩.香炸臭豆腐:  這個本是街頭小食, 現造法頗為細緻,  外酥內軟, 口感帶獨特臭味. 清炒河蝦仁:  家常菜, 蝦仁肉質細滑, $600- 價錢甚高. 目魚紅燒肉:   $700-   調味好, 紅燒肉 收費略高. 龍鬚鮭魚: $900-   手工菜,  鮭魚基本價錢不貴, 龍鬚鮭魚經入工拆魚, 令價錢高起來.   鮭魚欠魚味.冬筍塌菜 $580-,  這個菜 價錢令大家吃驚. 下次吾會叫. 上海粗炒, 及格. 上海炒年糕:  年糕煙韌富彈性, 唔會炒到黐埋, 個芡汁稀杰適中.銀絲卷:  可以. 桂花酒釀丸子:   丸子口感煙韌, 唔會好粉, 好重酒味高力豆沙:   夠鬆又夠熱, 豆沙餡不太甜,  食得滋味. 擂沙湯丸:  上海甜品, 軟棉棉有流沙效果.豆沙鍋餅, 豆沙餡料正, 外皮香脆但略乾硬. 生果: 西瓜+哈蜜瓜, 水果新鮮, 賣相,  擺碟,  也 ok.整体計, 酒家地點吾方便, 由灣仔或銅鑼灣地鐵行去至少要 8分鐘.  今個午餐只係普通菜式,  收費不合比例. …查看更多

When this restaurant first started many years ago, it is exclusive for members. Riding on friends I was able to visit a few times to experience its authentic and delicious Zhejiang cuisine. Nowadays it is open to public, but you will probably need to be a member in order to book a private room. With the hairy crab in season, today we come to Wanchai Lockhart Road to see whether they keep up to the high standards after all these years.The décor and setting have not changed much, neat and tidy, offering traditional and familiar ambience of circular tables with white tablecloth, and the use of celebratory colours like red and gold in the design. On a wall there is a backdrop which indicates this year is the Thirteen Anniversary of the restaurant. Time really flies as it did not feel so long ago when I first came here.We start with some appetizers, including Smoked Egg 煙燻蛋 ($26 each). The egg has a runny yolk, with the smoky flavours infused well into the egg white, very delicious and not overly salty. Very good.The second appetizer is Jelly Fish with Spring Onion 蔥油海蜇頭 ($190). The jellyfish has a crunchy texture, having cleaned and soaked thoroughly so there is no weird taste, but full of the nice flavours of the marinade. The drizzle of the spring onion oil further adds to the fragrance, with the cucumber pieces underneath helps to freshen and balance the palate. Very good also.Next comes Fried River Shrimps 清炒河蝦仁 ($300). The river shrimps are quite big in size, cooked perfectly to maintain its sweet taste while keeping the meat tender and smooth. Adding a bit of vinegar helps to bring forward the umami of the shrimps. Pure joy and wonder. Highly recommend.Obviously, we cannot miss the seasonal hairy crab dishes and decide to pick Crab Meat with Tofu 蟹粉豆腐 ($650). The orange paste of mixed crab meat and roes are simply unstoppable, with great flavours. The tofu is soft and delicate, but its milder taste actually helps to highlight the crab meat even further. We share a bowl of rice and in no time, I finish everything. Must try.A dish that we did not eat often in last few years is Sauteed Eels with Chives 韭黃鱔糊 ($250). The eel, chives, and beansprouts are all cut to almost equal length, with the thick sauce delicious in taste. I like how the dish does not feel excessively oily, again testimony to the skills of the chef in handling the cooking temperature and time to perfection. Very good.We also have Xiao Long Bao 灌湯小籠包 ($64) for dim sum, with each of the dumpling filled with delicious soup, and the thin dough also scoring high marks. The minced pork is not too fatty and seasoned well. Very good.For dessert we have Assorted Dumplings with Wine and Sweet Osmanthus 桂花酒釀雙丸 ($50), which includes both the small dumplings without fillings and the larger ones with black sesame. The soup is fragrant, and slightly sweetened making it elegant and healthy. The dumplings have chewy dough with a nice bite. Another good one.Overall, the restaurant stays true to my fond memories, continue to keep up to its high-quality standards. Service is nice with the friendly staff who do not try to oversell. The bill on the night is $1,666 without any service charge. Very reasonable. If you want to enjoy good Zhejiang cuisine this is where I would highly recommend.…查看更多

煙燻子母雞，我覺得啲煙燻蛋更加出色！雞有些少煙燻味，肉質都幾滑的。寧波脆鱔 再來脆鱔和茄子兩款餐前小吃。大家也特別偏愛鹹甜適中、酥脆香鬆的脆鱔。醉雞，優勝之處在於醉味濃而溫厚、帶著酒香的肉質柔軟緊緻，令人吃得津津有味！砂鍋奄篤鮮 - 邊吃邊讚奄篤鮮的美味，對我而言，乳白帶鮮香，但味道剛剛好清清地，鹹肉鮮味突出。接著的烤夫，是正宗用手撕的，配合筍、毛豆、雲耳等材料，是開胃前菜長江薰魚通常系上海鋪食到都系黑媽媽，死實實，哩間做到皮脆肉嫩，有煙燻味，難得糟溜魚片，魚片好厚，但好有魚味同好滑高力豆沙，豆沙做的好好，好融，吾會太甜。皮都幾薄，可惜有一個又系穿左。但比較特別佢好似吾同其他地方，吾系炸到金黃色，而好像是焗出來白色。…查看更多

因為媽咪都係編好中菜但唔食辣，所以一般粵菜上海嘢浙江菜都會啱佢口味，今次就嚟試吓呢間浙江軒。1. 這家餐廳的招牌菜之一，燻蛋。一上桌，這顆金黃色的燻蛋就散發出誘人的香氣，質地鮮嫩，入口即化。這道菜充滿了獨特的燻香味，讓人回味無窮。2. 長江燻魚，這道菜絕對是一個令人驚艷的美食體驗。魚肉鮮嫩多汁，搭配著燻香的味道，讓人忍不住一口接一口。無論是外觀還是口感，這道菜都讓人留下深刻的印象。（不過有少少骨要小心食）3. 爽三様，海蜇頭青瓜粉皮是一道清爽的冷盤，適合夏天的用餐。海蜇頭的鮮嫩口感和青瓜的清脆口感相互輝映，搭配著粉皮的彈牙口感，讓人口感愉悅。這道菜無論是色彩還是口感都非常出眾，絕對是一道令人好開胃的菜式。4. 香炸臭豆腐，這道菜絕對是勇敢嘗試的美食。豆腐外酥內軟，搭配著特殊的臭味，味道非常獨特。對於鍾意香港懷舊味道嘅食客來說，這道菜絕對是一個必試的選擇。（不過侍應話蒸臭豆腐比炸臭豆腐更加臭，有機會試試）5. 鮮肉窩貼。這道菜以其鮮嫩多汁的肉香和外酥內軟的口感而聞名。每一口都充滿了肉汁的滋味，令人回味無窮。6. 高湯花膠需要提前預訂，廚房收到order需要燉超過1小時，花膠口感滑嫩，不過expect花膠雞湯更加好味，略嫌材料甚少，標價過高。7. 而酸辣湯材料都算好足，但係略嫌唔夠酸味，有啲失望。8. 脆皮炸雞外酥內嫩，肉質鮮嫩多汁，每一口都是美味和滿足的享受。它的外層炸得金黃酥脆，內部肉質鮮嫩多汁，絕對是炸雞愛好者的最愛。（食唔晒打包返屋企第二日用氣炸鍋整返都非常好食）9. 蜜汁烤雙肪配蝴蝶餅是一道別具特色的菜品。這道菜將蜜汁烤雙肪加上南瓜的香甜與蝴蝶餅的鬆軟結合在一起，口感豐富多樣。不過蝴蝶餅有啲過厚，似划包，一人一個都未必食得晒。10. 牛柳粒鍋巴卷 / 黑松露菌蝦仁窩巴卷是一道精致的炸卷物，見個菜色咁特別又係手工菜，所以點嚟試吓。牛柳粒的鮮嫩和窩巴卷的香脆交相輝映，讓人一口接一口。而黑松露菌蝦仁窩巴卷則以其獨特的黑松露香氣和鮮美的蝦仁口感，令人難以忘懷。11. 高力豆沙，以其香甜的豆沙餡料和酥脆的外殼而聞名。每一口都充滿了豆沙的濃郁口感，熱辣辣好好食。這家餐廳的環境和服務都唔錯，有3層，營造出舒適愉悅的用餐氛圍，今次亦安排咗一個細枱廂房俾我哋。服務員熱情友好，樂於解答客人的問題，不斷換熱茶斟酒上菜，讓人感受到賓至如歸的待遇。…查看更多

好耐之前未做午市套餐來過,那時可能單點選擇更多,都覺得很好吃。今次來係同事話有其他部門同事吃過話不錯,反正好耐冇身大家又未試過就一齊去食下午市選擇係比較常見的中國小菜,份量也適中,不過都偏油膩所以食少少也飽飽滯滯比較欣賞嘅係蔥油拌麵,魚羹湯同甜品…查看更多

米之連一星餐廳，值得去呀。團年開年飯，加生日飯，10個人。有3人食素，但整體非常好。親子丼版中式雞，薰雞，好味。馬蘭頭，鐘意食。素雞都好味。頭子頭湯，一定要食，個湯好清好食，獅子頭超好味。麻婆老腐又係一定要叫。豆沙鍋餅都要叫。素雞又脆都好味。年糕爽又好食。黃金炸蝦都好味。薰魚又係一定要叫，炸得好味。桂花紅豆糕，清甜。另外叫了酸辣湯，有啲辣。咸肉湯飯，担担麵，油豆腐湯就一般。服務十分好，記得要早好啲book。…查看更多

經常食廣東菜，一於換一下口味，食浙江菜。友人每逢食京滬菜必點的烤麩，這裡做得不俗。起碼烤麩沒有油益味，醬汁鹹中帶甜，襯著豆仁一起食，滋味沒法擋。舟三爽三樣的真身乃海蜇、青瓜和粉皮。海蜇爽滑、青爪爽脆，與溜溜的粉皮絕對是好拍檔；汁醬以醋為基底，醒胃得很。鍋貼一客四隻，跟有一碟醋。鍋貼皮亦算薄，肉餡好咬口，有肉汁。雖云醋是解膩神器，不過只食鍋貼亦不會食到一口的油。叫做油爆蝦的菜餚居然一點也不油膩，反而鹹度恰好，蝦肉爽口彈牙，蝦殼脆脆的，好吃到連蝦殼都一拼消滅掉！最怕食到的嫩雞燴麵味道淡而無味，不太過癮，但這裡的卻很可口，湯頭濃淡得宜，喝下圓潤柔和，纖細而濃郁，極品的美味！高豆沙力是沒有糖絲鋪面的，只撒有一些糖粉。包皮雖然較厚，幸好甜甜的，入口還是不錯。豆沙餡亦不是太甜，食完都不漏。果然不俗，大飽口福。…查看更多

We came to this place for lunch as a group of four people. First two of the main dishes came out before the appetizers, almost cold. They probably have been sitting in the kitchen for a while. After we complained, the manager, they took those dishes back to the kitchen with a horrible face.  Ever since then, the loud dish noises became so loud around us, that I saw the waitress literally throw spoons and plates onto each other... It's so obvious that they would like to push us to leave ASAP. The taste was mediocre and we really feel it's a shame for this kind of restaurant to be on the Micheline list.  PLEASE BE VERY CAREFUL!!!…查看更多

灣仔「浙江軒」，呢間連續摘米芝蓮獎嘅傳統正宗上海菜及浙江菜餐廳，食物水平超班，服務員又好有禮貌。我特登揀咗佢哋幾款招牌菜嚟試吓，真係回味無窮。首先，🌟煙燻蛋上枱，一聞到佢嘅香氣，就令我餓到口水直流。佢淡淡嘅煙燻色嘅外觀，同埋蛋黃嘅濃郁口感，真係完美演繹。每一口蛋黃都帶嚟好豐富嘅味道，令我一口要食晒佢！然後，佢哋嘅🌟擔擔麵上場，真係川菜嘅經典之作。麵條彈牙有勁，同埋香辣嘅花椒味加微辣嘅花生碎完美結合，味道平衡得好好，每一啖都帶啲少辣同埋麻嘅感覺，令我忍唔住好快又食晒。之後主角之一🌟醬炒大閘蟹年糕到啦！呢道菜嘅味道同口感真係獨特美味，贏得我歡心。第一口嘅大閘蟹嘅鮮甜多膏同埋年糕嘅嚼勁係絕配，再配上濃而不膩醬汁，令每一啖都飄出強烈嘅蟹味。接住佢哋嘅🌟龍鬚桂魚到啦！呢道菜以佢精緻嘅製作同鮮味聞名。桂魚嘅肉質鮮嫩就一定，再沾上一點點醋味，火速提升條魚嘅河鮮味，呈現出完美嘅口感同豐富嘅真鮮味，每一口都令我感受到大廚對烹飪嘅匠人精神。最後，試埋佢哋嘅🌟麻醬油麥菜，呢道綠色菜餚睇落好簡單，但係味道上好有驚喜。油麥菜嘅脆口同埋麻醬嘅濃郁味道完美結合，帶嚟好多層次嘅口感，每一啖都令我感受到清新同埋濃郁嘅對比，好開心。總括嚟講，灣仔「浙江軒」係一間無得挑剔嘅餐廳，無論係食物水平定係服務態度都非常出色💯，I should be back！…查看更多

🥰 食嘢講緣份, 早前 "山東菜店長" 不辭而別, 老友 “長介” 偵探上身, 幾翻波折, 竟然係 “浙江軒” 搵番 "店長". 🤗 今晚約戰江湖飯局, 搵埋同期師兄弟 “村井” 同埋 “一清” 嚟到 “浙江軒” 探店. 🥢 餐廳裝修古樸典雅, 坐位闊落, 啱唒傾偈講是非. "長介” 負責點菜:醬香蘿蔔舟山爽三樣 (靑瓜, 粉皮, 海蜇頭)金華豬手苔條田雞腿目魚紅燒肉紹興蒸臭豆腐薺菜肉絲豆腐羮鴛鴦沙咀魚炸豆沙球桂花酒釀丸子📖 翻查資料: 相傳清朝康熙八年, 舉人 “王致和” 赴京考試, 不幸名落孫山, 留在北京經營豆腐店. 一日, “王致和” 因累積不少存貨, 打算製作豆腐乳, 將豆腐切成小塊, 放入罈中. 過幾天, 豆腐變成青色, 奇臭無比, 又非常好吃, 所以決定將臭豆腐乳出售. “臭豆腐” 後來成為長沙, 南京, 紹興, 台灣嘅小食, 做法各有差異.🥕 醬香蘿蔔. 我本身唔鍾意食醃嘢, 但呢個味道不俗.🥒 舟山爽三樣 (靑瓜, 粉皮, 海蜇頭). 粉皮冇麻醬, 靠麻油味, 其他都一般吧.🐖 金華豬手. 酒味到位, 豬手夠腍, 略嫌碎濕濕.🦎 苔條田雞腿. 炸皮薄, 田雞肉滑, 烹調功夫一流.🦑 目魚紅燒肉. 紅燒肉肥瘦適中, 目魚即係墨魚, 襯呢個味道Ok喎, 而且冇咁肥膩.😱 紹興蒸臭豆腐. 臭! 臭! 臭! 真係臭埋隔離枱, 紹興酒味滲入豆腐, 神級之作.📖 翻查資料: 臭豆腐喺香港嘅懷舊小食之一, 食店嘅氣味喺香港受到 “空氣污染管制條例” 規管, 1990年代便有食店因為販賣臭豆腐造成空氣污染而遭到 “環境保護署” 檢控.🥣 薺菜肉絲豆腐羮. 普普通通.🐟 鴛鴦沙咀魚. 肉滑, 香口, 可惜唔夠厚肉.🍡 炸豆沙球. 正常.🍯 桂花酒釀丸子. 桂花味道優香, 合格.🤗 總結: 服務一般, 人手明顯不足, 坐位舒適, 傾偈一流. 論食物, 冷盤麻麻, 主菜出色, 蒸臭豆腐非常驚艶. 雖然整體表現一般, 皆因一兩道菜, 翌日仍然回味, 感覺意猶未盡, 我已經計劃下次飯局.…查看更多

因為曾經是米芝蓮一星，所以冒名而來，其實個午市套餐百零蚊又真係大碟夾抵食，食物質素真係有一星級的水準👍🏻👍🏻特別推介燻魚、砂窩粉皮魚頭，份量不減仲要係個窩成煲上，既然咁平嘅價錢可以食到米芝蓮點解都要俾負評呢？答案就係呢度嘅服務➡️係冇服務，d阿姐真係悪過d校工，明明我哋訂2:15枱時話可以食到3:30，點知2:30已經催我哋，話3:00要交枱，2:45才上甜品要我哋15分鐘內交枱？唔好以為我哋可以繼續食，一到3:00，阿姐竟然「熄。冷。氣。」仲要換晒衫坐喺隔離枱暗示你唔好阻我收工咁款，呢啲服務態度真係令人非常難忘😵‍💫😵‍💫😵‍💫 …查看更多

此前來過幾次堂食外帶都ok，waitress姐姐也都很客氣。最常點春筍香乾炒肉絲、龍鬚桂魚和百頁唐菜。但今次（2023年3月31日中午12:30左右）的2樓前台就很無禮。我兩次上來（因為第一次未帶現金）她都直接忽略我只同後面的堂食客人打招呼。拜託你是看不到我走在前面並且有say hello to you？？之後點單對話也常常有去無回，不知所謂。…查看更多

去年屢次訂不到位，今年趁舅父從美回港，再一次測試運氣！幸運地食神降臨，這回終可於中午重溫「浙江軒」的滋味！大家肚子已餓了，連忙將想吃的下單，然後坐定定等吃！燻蛋 (五隻) HK$130蔥油紅蜇頭 HK$188不到一會，幾乎前菜陸續端上，效率挺高的，肚子不用再咕嚕大響！燻蛋以每隻計算，我們九人要來了五隻。煙燻香氣十分突出，蛋黃質感融密可口，若然添加一點淮鹽吊味，美味必然提升到另一層次！蔥油紅蜇頭極之爽口過癮，拌入不過油、不過濃的蔥油，好吃！寧波脆鱔 HK$130涼拌茄子 HK$100再來脆鱔和茄子兩款餐前小吃。大家也特別偏愛鹹甜適中、酥脆香鬆的脆鱔。其實茄子的調味也佳，鹹甜香酸來得平衡，也許茄子相對家常，而脆鱔則較為少吃，因而獲得更高的滿足感！弟弟對醉乳鴿 HK$180 感興趣，恰巧亦是我欲重溫的美味！醉乳鴿優勝之處在於醉味濃而溫厚、帶著酒香的肉質柔軟緊緻，令人吃得津津有味！春日推介裡有幾味筍子的菜式，當然不能錯過，唯肚子容量不大！經左思右想後，決定要來一份油燜春筍 HK$330。甫上桌，濃油赤醬之香撲鼻而來，色澤油亮潤澤，令大家急不及待要一試！入口春筍鮮嫩爽脆，赤醬均勻附在春筍之上，芳香又滋味，沒有死濃死甜的弊端，又能展現春筍原有的純美，非常好吃！砂鍋奄篤鮮 HK$260 是我和老公念念不忘的湯品，且看看久別後的水準又如何！老媽和舅父邊吃邊讚奄篤鮮的美味，對我而言，久別後的奄篤依然乳白帶鮮香，但味道卻淡了一點點，鹹肉鮮味未及以往的突出。目魚紅燒肉 HK$310 是老公的必吃！目魚即墨魚，一般選用大而厚身的墨魚，取其口感爽軟彈牙。此菜將一瘦一肥的墨魚和五花腩肉互惠條件發揮，經烹調後帶出獨特的效果。入口燒汁富層次、香濃而恰好，不失為一道好菜！席間舅父提出何不將腩肉切得細小一點，方便客人進食！確實這趟的紅燒肉大得有點誇張，若然切開一半，方才是一般坊間紅燒肉的體型。可惜當日未遇上經理求教！記憶中，「浙江軒」的炸子雞甚出色，這回我們換上了油淋雞 (半隻) HK$240 一試。淋上惹味醬汁的油淋雞，雞皮半腍半脆、吸收了醬汁的滋味，加上雞肉嫩滑不柴，美味不遜炸子雞，油淋雞亦是值得欣賞的菜式！火腿津白 HK$135 夠入味的同時，也保留了津白原有的質感，唯一要挑剔是幾片火腿出味不足，依然帶有過高的鹹度，浪費了食材！弟弟要了松子一口酥 (九隻) HK$135。新鮮出爐酥皮與芝麻的香氣迎面襲來。一咬熱燙燙的酥皮，鬆化可口，水準不錯，唯松子肉鬆餡有丁點乾，下回可試試肉餡的效果！松子一口酥後，便進入了甜品時間，我們試了三款甜品，感覺甜品水準較為一般！第一度甜品是椰棗糕。椰棗拉糕 HK$45 煙韌軟糯，質感介乎上海年糕與拉椰糕之間，椰棗的甜度變得平易近人，帶來了初嚐的新口味！脹卜卜、呈現一副新鮮製作模樣的高力豆沙 (九隻) HK$117，以紅糖代替常見的白色糖粉！質感鬆軟，紅豆蓉餡亦不錯！而邪惡的炸芝麻湯丸 (九粒) HK$112 火喉控制得宜，唯芝麻餡未夠香濃！要稱讚「浙江軒」可按人數而增加的菜式和甜品，做法富有彈性、亦為便客人。還有許多欲回味的菜式未及嘗試，只好留待下次再續！…查看更多