影片
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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星期六午市饮茶🫖食小菜好地方！平日有$258二人餐，虽然今日无，但可以散叫小菜同点心，而且可以人头计，即系两粒烧卖咁叫。提早一日订位，安排左系偏厅，安静叹美食，非常好👍今日食左猪润烧卖超爽口，虾肠都ok，最好食系招牌烟熏鸡，肉嫩到不得了😋山竹牛肉球系足料，怀旧虾多士都好香口，每个点心都系热啦啦送上，唔会等好耐，非常欣赏！侍应态度亦好有效率，清理同落单都好快手，一家人嚟食最好！ #FoodieLife #香港美食
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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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