益新美食館

营业中

休息中

上星期同朋友食晚飯，都是普通的味道。大良抄鮮奶買相不美觀，味道普通. 鹽焗雞太鹹. 湯就是最好，沒味精。枱同枱之間相隔有大空間。菜式及味道都是一般的。服務態度沒有問題。

俾得呢個價錢會expect好啲嘅服務態度，但得嚟嘅係酒樓都不如嘅態度。野食就見人見智啦，自己就覺得完全唔值呢個價。環境都好差，好嘈，高級地方啲員工大大聲聲傾偈，厠所又好污糟唔會再去🙁

平時係灣仔返工都會經過呢間野，但係咁多年都冇食過。話說早排睇某電視台做節目同呢間嘅焗魚腸比賽，講到好巴閉咁就一於黎試下。打電話book位順便留餸再問下佢除左個焗魚腸仲有咩內臟嘅餸菜，跟住就落埋個「吊燒鳳肝」。一黎就係個蜜汁燒鱔同埋吊燒鳳肝個蜜汁燒鱔都非常唔錯，d肉好彈牙而且好多汁，個皮都幾脆加埋d蜜汁係真係一流。吊燒鳳肝我本人因為特別鐘意食內臟嘅關係，咁岩又有個同事原來對肝麻麻差唔多我成碟食哂。講返碟野個肝本身相當甘香加埋佢嘅蜜汁再加埋佢有d燒到脆卜卜嘅濃邊位我揸住個白飯一啖飯一件肝食到停唔到（🤪對唔食肝個同事我只可以對唔X住啦）食完仲有個飯就叫佢上埋另外兩個留意係蟹肉大良炒鮮奶，唔係賽螃蟹呀兩樣野黎。佢呢個一食落去三個人都講「贏哂」，今晚全部餸最好食就係呢個，一食落去好甜好鮮而且夠漿口好濃郁，有蛋白香味有炒奶甜味，而且佢d蟹肉係每一啖都有，加埋又係一樣撈到十碗飯嘅餸黎好啦到最後一個餸鳳凰焗魚腸，一上碟漲卜卜咁真係好靚，一吉開佢入面見到塞到滿哂嘅魚腸同埋（魚肝？總之內臟啦）。佢係我食咁多魚腸入面最足料嘅，之不過事實話俾你知一樣好食嘅野唔係話足料就好，雖然係叫焗魚腸但一定要夠蛋味，佢呢個

🍽 Yixin Restaurant🚗 50 Hennessy Rd, Wan Chai, Hong KongSo it's finally come to our mooncake week! HURRAYYYY!🎊🎊🎊This is the first box that I have received this year! Yixin is one of the Michelin Guide in 2020. I have received a mini mooncake gift box (assorted flavors). It has Egg Custard and Lotus Seed Paste with Salted Egg Yolk. 6 pcs in total, 3 pcs of each flavor. Traditional mooncake with salted egg yolk is always the best! Simple is the best!🥮🥮Also, I have put the egg custard mooncake into

For this year’s Father’s Day, we came to this pretty iconic restaurant in wan chai to try out some traditional Cantonese food. My dad is a big fan of the baked fish guts here, it might sound a little weird on paper but it’s really just an airy fluffy frittata with fish guts . This combo might be an extreme food to some but it is actually one of their most popular dishes. The other highlight here was the roasted duck, very juicy and the perfect crispy skin. But my favourite turned out to be the f

好耐冇黎食午餐，限制令下人唔太多，所有碗筷都經熱水浸過後先上枱。個小吃腰果唔多，但都要收二十元。腸粉同梅菜包最好味，其他一般。叧叫牛崧焗飯，唔知係咪廚師落多左次糖，個飯好甜，有D失色。

老闆話依間超好食，出完event當慶功，請我地食一餐。總括黎講，食物都算好食，但以咁嘅名氣同價錢，我覺得應該要更好食。唔知係咪我地食lunch, 勁嘅師父只返晚市。义燒: 肉質同肉香都唔錯，正常义燒味，正常，無話超好食。反而伴菜黃豆就幾特別，有少少悶乾嘅texture, 甜甜地，有咬口。賽螃蟹: 蛋白炒得滑，加咗素翅，比平時食嘅有口感，不過我食完一小碗有d流，我估落咗好多油炒。醬茶鴨:味道正正常常，肉質滑。西檸雞:依個有驚喜，除咗面頭鋪滿檸檬片，個汁都食到好香嘅檸檬味，雞炸得好食，雞皮有少少南乳香味，依個好得。雪山飽:外脆內軟，都唔錯煎堆仔:上枱都熱，味道正常上湯煎粉果:個皮太冧， 餡料好食，一般义燒腸粉:皮簿多义燒，好食，食得出係即叫即拉鮮蝦砵仔粉絲: 粉絲下面仲有好多隻蝦，不過粉絲食唔到蝦味，有d失望。

Staff are very friendly and the place is clean. The deep fried shrimp toast is very delicious and crispy. I ate a few of them even though they are pretty fatty! The bbq pork is so juicy and well marinated!!! Someone ordered the bitter melon with beef. I personally can’t take the taste of the bitter melon so I only ate the beef and luckily the beef wasn’t bitter at all! The chicken in the pot was pretty standard.Overall, it is a enjoyable dinner with a relatively quiet and spacious environment

In my humble opinion, their dim sum is one of the best in Wan Chai when taking value for money into consideration. Wrote a review last year on dim sum.A few days ago, I came here for dinner for the first time. Ordered soup of the day - Pork with corn, apples and pears. Absolutely delicious and I could taste the sweetness of the fruits. As usual, I reserved half a “pipa” duck and cha siu ahead of time. Pipa duck did not disappoint me. Skin was crisp and meat was juicy. Cha siu never came despite

對很多人來說, 也許益新和琵琶鴨已經劃上等號, 正如鏞記等於燒鵝, 富臨阿一等於鮑魚以及麥奀等於雲吞麵一樣, 好吃與否因人而異, 但能夠令一個菜式Associate with這餐廳, 這定有異於他人的特色.事實上, 要找到一間粵菜食肆有琵琶鴨已不容易, 比燒鴨的程序更複雜, 又要將整隻鴨開肚, 塗醬也要包括鴨身內外, 敞開了的鴨就像一個琵琶. 這𥚃的味道就是一個經典, 皮脆熱身(儘管我們九時才開餐), 肉腍而多汁, 脂肪不多但由於肉以至到骨也有其醬料的香味, 所以惹味非常.另外點了蟹肉炒鮮奶和蝦子伊麵, 這些都是需要很多油炒及出油的菜式, 廚師對油的控制很好, 不會筷子一夾就出油. 蟹肉豐富但蝦子就比較吝嗇一點, 所以後者的味道甚至比前者更淡, 哈哈!益新由新一代接手後, 外表和美食依舊繼續傳承著傳統粵菜的氣氛和風格, 但在宣傳及經營上, 已默默地革新起來, 除了很Trendy的官方網站外, Online Store也是我不太意想到的.

今晚表姐請我去米芝蓮的推介食府, 益新  吃晚飯, 她說上星期已訂位.   可能餐廳是地鋪, 面積不太大, 座位有點迫, 也很嘈,  燈光也不平均, 可能部份檯經移動, 燈光對不上檯.  餐廳環境稍遜.雖然已預先訂位, 也等了 10 分鐘, 招呼禮貌好普通, 可能我們不是常客. 我們共點了 4 個菜, 上菜時間快速. 琵琶鴨皮算脆, 肉質過肥, 調味一般.  熱度微溫, 無驚喜.窩貼明蝦  (蝦多士)炸得明顯太乾身,  蝦不算大隻, 有點失望.  幸好多士不太油,賽螃蟹份量少,  水準算合理.葡汁焗時蔬葡汁調味OK.   菜有西蘭花, 磨菇, 一般水準. 此店是米芝蓮推介食府, 應有改善空間,  收費不算平.  餐廳食物, 環境, 服務也須注意. 

剛剛去港珠澳大橋返到嚟灣仔已經八點！又肚餓又攰嘅情況底下原先諗住堂食到最後都係外賣！1）楊州炒飯$1552）上湯焗海中蝦$3363）西蘭花炒帶子$238一共$729炒飯正常，粒粒分明。西蘭花炒帶子，帶子其實得4粒因為廚師將他飛半切開，貴但預計中😠主菜上湯焗海中蝦，蝦係新鮮的，但廚師應該有老人癡呆，落左3倍以上的鹽！咸到用水浸一浸都唔得，如果大家想去洗腎就去食多幾次包你一定洗到！廚房大佬你係咪前一晚輸了馬（因為外賣前一天是星期三)，想大家一起陪葬！在事後的一天（今天是星期五11月30），越想越唔憤氣就打去益新問過究竟聽電話的是女人估計是落單的收銀員，她聽了未到一半就知道是投訴，她立刻叫經理接電話，此時是個男經理，我就同他說我昨晚29號外賣三個餸其中一個上湯焗海中蝦超咸，咁我又說已經冇食及已經當垃圾倒了！嗰男經理說吓你冇留下屍骸咁我點叫廚房去試呀係咪真係喊呀冇證冇據喎咁我點炒番啲俾你啊！我由始至終冇想你炒過，你肯我也未必會要，點知d廚房大佬會唔會再整估！我只係想你道歉姐，男經理仲惡過當事人。咁以後咪唔買，唔食囉！我好想分享比大家知一間出名的舖頭是這樣對待客人，定係你地已經比肥米沖昏頭佬以為

同屋企人黎到益新打電話book位個時reception態度已經好差，明白你地唔休做。到食飯落單個時中年男侍應 一路落一路想走咁過左十幾分鐘先比番張單我地原來過左十幾分鐘先入單仲要落漏左 同佢講番一句sorry都無 拎走張單話宜家落番就走左！野食不過不失炒鮮奶的確幾好食魚腸屋企人都鍾意食粉絲蝦缽、臘味飯同椒鹽炸魷魚都一般般，唔值咁既價環境好，傾生意同屋企人食係唔錯但大排檔咁既服務，成個食飯既經歷好無奈，幾好既野食 幾好既環境都無用啦！

朋友住灣仔區，佢推介呢間食晚飯。看食店名字，美食館唔係高檔野咁～ 點知，錯晒！食飯前例牌睇下有咩好食，一查下原來呢間美食館大有來頭，仲係米芝蓮推介。一入去有知客，好似酒樓咁，明明訂了檯，知客「球其」點左我地入去左邊，但冇講邊張檯，後來又點番我地出來去第二邊。呢個價錢真係唔似貴價食店服務。一行十人坐了大檯，由於我們席上有小朋友，唔想係正餐廳中間，於是要求坐單邊位。侍應話單邊有人訂了，要check 下。點知，見佢行左幾步，check 都冇「扮」check 就已經話唔得。坐低左，我地張檯係中間，每當有人行過，個地板都郁一郁，坐係度超辛苦，大排檔個地都唔會郁啦！仲要一開始根本冇客，咁多侍應行來行去唔知做乜！未食已經勁唔舒服不過朋友話來，唔好掃興～ 叫菜！落左錯單又來錯菜！琵琶鴨肉質好乾，又鞋！ 魚腸做到好腥，成檯冇人食！X 燒算正常，厚cut例湯只係普通西洋湯豬湯，盛惠$400 ！ 呢餐自費既！下次有人請都唔會來！

This restaurant has now been opened for more than half a century, starting off from North Point and then moving a few times before coming to the present location in Wanchai. It has always been proud of preparing dishes of traditional recipes, the kind that someone of my age often tried to find to bring back good memories of our childhood.The decoration of the restaurant was decent, a bit towards the style popular during the 80s, giving a nice consistency between the food and ambiance. With my mo