128
21
15
港铁会展站A2出口, 步行约11分钟; 集成中心旁边
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电话号码
25710913
开饭介绍
曾于2011年获米芝莲一星殊荣。
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营业时间
今日营业
12:00 - 15:00
18:00 - 22:00
星期一至日
12:00 - 15:00
18:00 - 22:00
以上资料只供参考,请与餐厅确认详情
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Dinner with the gang. Havnt been or a long time. Here’s what we had. 太史戈渣- a rare, historic Cantonese dim sum shaped like an olive pit, with a crispy exterior and a soft, tofu-like interior that melts in the mouth. This dish is quite challenging to make, first by simmering 金华火腿 and chicken to create a rich broth, which is then mixed with eggs, cornstarch, and a small amount of lard, along with steamed and mashed egg yolks, then fried. Thought it tasted really good even without the accompanying sugar.72度醉乳鸽- disappointing not succulent nor tender enough.虾子焖大乌参- gelatinous, rich, and braised to perfection with shrimp roe that added depth and briny intensity. Ordered plain rice to soak up the sauce.熏鸡 (pre-ordered). Tasted much better than it looked- smoky aroma was not overpowering, meat remained juicy and tender. All in all, a delicate balance of spice, smoke, and poultry sweetness.咸蛋黄原只大虾皇- prawn was firm yet juicy.头抽猪蹄筋- gelatinous and deeply flavorful, absorbing all the umami from the soy sauce.咕噜肉— here the pork was cut in strips; not the crunchy kind but juicy, tossed in a balanced sweet-sour glaze that wasn’t overly sticky or artificial. 艇晒虾酱蒸玻璃肉- where pork belly with translucent fat layers was steamed till melt-in-mouth tender. Shrimp paste added a lingering pungent depth.头菜陈皮蒸金钱腱- couldn’t taste any 陈皮 but a weird satay flavor. Not for me.上汤苋菜葱油拌竹升面- firm, springy, and full of bite, dressed in an aromatic scallion oil that clung to every strand. 煎马蹄糕- crispy on the outside, loved it.怀旧芝麻卷In summary: beautifully composed layers of traditional Cantonese cuisine, with a menu that balances nostalgic home-style comforts and regional craftsmanship, and every dish rooted in memory and mastery.
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平日下午相约朋友,再访留家。两人饮茶,点了二人餐,另加点了招牌的烟熏鸡和一个点心(其实二人餐的份量已很足够,只是嘴馋想多尝几道菜)。是日老火汤。生熟地煲猪𦟌喜欢留家的老火汤用炖盅上,热度非常足够,还能边吃饭边慢慢喝都保持温度。这次是生熟地汤,汤色深沈,清澈少油,入口带些少药材味的回甘,喝起来很顺口。好奇之下问了侍应,她说这有清热作用。虾饺二人餐的点心可选两款,每款两件。虾饺做成一口大小,皮薄而馅料新鲜。猪膶烧卖好澎湃的猪膶!猪膶烧卖这道传统点心不常见,留家的绝对能满足爱好此道之人,皆因猪膶份量十足,完全盖过了烧卖。难得是蒸的火喉恰到好处,猪膶刚刚熟而粉嫩爽滑(不是黄沙猪膶的质地),带浓浓的姜汁味,大块又厚切,一口根本吃不了,过瘾又滋味。蓝莓骨可看成咕噜肉的变奏,酥炸的一字排裹上蓝莓酱,酸酸甜甜的,香口开胃。一字排有「肉地」,偏肥,油香十足。鱼汤浸杂菜每次都会点的菜,热腾腾原煲上枱。鱼汤有冬菇片和瑶柱丝,芥菜胆、西兰花、菜心和白菜都尽吸了鱼汤的精华,腍甜、简单而鲜美。牛筋 (散叫)看起来像凤爪,不过味道是传统的柱侯酱,非常惹味。喜欢牛筋是原条上,不会湿湿碎碎,难得是大大条也炆得入味而软硬适中,有啫喱的口感之余又不会全冇咬口。一笼有4大条,份量很慷慨。烟熏鸡(半只)(散叫)每次点这道菜,烟熏的程度都有些不同;今次一上枱时就传来浓香的烟熏味。鸡肉全熟而嫩滑;食这味菜一定要食皮,因烟熏的过程是由外到内,香味主要集中在外皮,肉愈薄的部位也会更入味。特爱它附上的鸡杂,比鸡皮更入味,鸡膶粉粉的质感很好吃,说是为了鸡杂而点这道菜也不为过。如果能单点一味烟熏鸡杂就好了,店家可不可以考虑一下呢?留家的𩠌菜、点心和老火汤调味都较轻,空口吃也不会太咸。莲子红豆沙一如其他𩠌菜,调味轻手而不太甜。红豆大粒又起沙,莲子粉嫩(可惜只有一粒),是吃饱喝足之后很不错的结尾。由订座时接听电话的姐姐到楼面的侍应,态度都很好,特别是一位侍应阿姨,总是笑容满面,亲切而不会冷冰冰的,令这次饮茶特别愉快。
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又话京葱乳鸽系招牌之一,成$200一只鸽,仲要专登预订,以为系用心菜式,贵啲都试吓啦,点知佢差到啲肉系霉既,无肉味 又无肉汁流出 ,连鸽脾啲肉又实又鞋,干柴皮咁,都肯定佢唔系用新鲜乳鸽,但系差到求其喺街市买只炸乳鸽都好食过佢😖之后点每一款菜式食完亦无咩印象,叫咗8-9款菜式,唯一一碟腊味炒饭好食之外,其余都系麻麻地🫤啲服务员亦唔叫做好服务,如果想留住香港人留港用餐,请呢啲餐厅先用心做好啲菜式! 唔好等执粒既时候问点解啲人唔留港消费,失望极至!
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好多年前曾经帮衬过留园厨房,当时觉得非常出色!时间几年,发现原来佢嘅中午系有提供套餐的,咁性价比应该几高!当日就试咗个二人套餐,大约二百几蚊,系两个人㖞!里面有点心同埋小菜选择,𠮶个套餐系包例汤,两款点心两款小菜,白饭同埋甜品!咁一场嚟到,当然叫返佢啲拿手小菜啦!最后嗌咗灌汤饺、半只烟熏鸡,仲加咗黑芝麻卷添!先讲返个套餐,首先嚟系老火汤!个汤都几浓,甜甜地几好饮!呢个唔错!点心方面我就嗌咗虾饺,同虫草花鲜竹卷。两个点心都正正常常,都算唔错!小菜方面我就嗌咗菠萝咕噜肉,同一个野生椒炆冬瓜!两个都系佢嘅经典小菜,整体都OK,两个都系平凡嘅菜式,但系都实践到不平凡之处!我系收货!讲返佢嘅烟熏鸡,呢个𩠌基本上系佢嘅招牌菜,食嘅时候已经充满期望,到最后亦都觉得唔错!系嫩滑嘅,而且亦都有浓浓嘅烟熏味!我自己就觉得几好!另外叫咗个灌汤饺,可以用皮薄馅靓嚟形容!里面嘅肉汁都好丰富,配埋啲醋更加出色!另外甜品嘅芝麻卷亦都几好,整体上价钱好合理!佢系楼上舖,但系我午市去到嘅时候都见,基本上所有枱都坐晒!证明佢有一定号召力!如果喺湾仔嚟讲,我觉得性价比极高!下次再嚟一定会再帮衬!
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阿妈生日,专登成家人一齐去食铁片仔灌汤饺,我地叫咗5只,一人一只,但其中一只个皮边好硬,明显系摆最顶𠮶只蒸得唔够透。灌汤饺都几大只,但只铁片仔就细咗少少,将只饺移落碗想唔穿皮都真系有少少难度。猪润烧卖及虾饺好食,又其猪润烧卖,摆凉咗件猪润都唔会又硬又嚡口,另外好欣赏蓝莓骨,酸酸甜甜好开胃。铁片仔灌汤饺系我童年回忆,所以嚟嘅原因都系为咗想食灌汤饺。而餐厅都坐得舒服嘅,每张枱都唔会好近,所以唔会同其他食客背对背坐。
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