影片
營業時間
今日營業
11:00 - 22:30
星期一至日
11:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
📍九龍城話說因為要陪朋友去九龍城辦點公事，完成後突然好肚餓，於是就諗起想食呢間😋細個嗰陣因為住九龍城，亦喺九龍城區讀書，清真牛肉館都已經去過不下數十次，不過以前比較集中去龍崗道嗰間，而家就只係剩返打鼓嶺道一間去得呢度當然首先一定要點佢哋嘅必食名物 - 牛肉餅；一碟有兩件，外表睇落普普通通，但一碰上嘴邊你會發現成件餅熱辣辣，咬落口醬汁四濺，有濃郁嘅牛肉汁味；表皮煎到香脆，旁邊軟熟好似糯米糍咁；入面嘅牛肉非常豐富濃郁；重點係你要盡量飲晒啲牛肉汁先算係十全十美💯另外再點佢哋嘅另一招牌菜 - 咖喱牛腩飯🍛，牛肉出色已經唔使多講，但更突出嘅係佢哋嘅咖喱汁，絕對唔係普通貨色，辣得嚟好惹味，帶出另一個層次；再配返鮮嫩嘅牛肉、冇筋，你會非常想一路追食，可以送晒成碟白飯然後仲有一樣比較驚喜嘅係麻辣雞 - 雞肉鮮嫩彈滑，配以濃郁嘅麻油同沙茶醬，上面再灑滿芝麻，非常好食👍酸辣湯相對就比較一般，不過不失初時以為位置比較偏遠應該比較少客人，但未到七點出面已經開始要排隊，證明好食嘅餐廳始終都會有捧場客👏
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This restaurant which specializes in Halal food has been in business since 1950 and is definitely a landmark in Kowloon City. My memories go back to the old days of Kai Tak, when the restaurant also had a branch at Hau Wong Road that was subsequently closed down after the airport had relocated. Today I return to their only remaining outlet at Tak Ku Ling Road.Good that we come early on the night, because soon after we have been seated there is already a queue waiting outside the restaurant. The restaurant’s décor is simple with a familiar feel of the 90s, but I believe most people would not mind as they come more for the food, and here apparently they are more targeting to the ‘no-frills’ customers. We start with a small Hot & Sour Soup ($40) to share, which is already of good portion for two people. It has the right balance of sour and spiciness, with plenty of ingredients, including shredded wood-ear, tofu, bamboo shoot. Taste is good, though it is only lukewarm in temperature. If it is properly reheated that would be fantastic.The Curry Beef Brisket ($95) is actually not that spicy, with the brisket tender and easy to bite. The potatoes are also very good, cooked perfectly with a soft texture. The curry sauce is tasty and with this dish I can easily finish a whole bowl of rice.Apart from beef, the restaurant is also good for its mutton. We have Stir-Fried Mutton Slice with Chili Pepper & Cumin ($100) which are small slices of mutton stir-fried with Chinese celery, spring onion and deep-fried garlic, together with chili and cumin, highly fragrant and mouth-watering delicious. Perfect with icy beer.Finally, it is the Pan-Fried Beef Bun ($50). The bun has been pan-fried with a slightly crisp surface, while the inside is a beef patty that is very juicy, and in fact on the bite the juice just bursts out. Need to be careful as a result. Season very well and it is a must-try among all the dishes.Together with two soft drinks, the bill on the night is $329 which is very reasonable. Nowadays with many people saying the local dining industry is dying, but seeing this restaurant continues to stay strong with long queues, attracting both locals plus Mainland and foreign tourists, as well as the family of South Asian descent sitting next to us speaking fluent Cantonese, warms my heart. HK is great!
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去九龍城一定要嚟試清真牛肉館。好多年前食過，自從開咗宋王臺站，去九龍城嘅次數都營運增加，但係一直未有機會再食清真牛肉館。星期六大約夜晚七點，我同朋友去到門外，真係嚇咗一條，有幾十人喺度等位，而且客源非常廣泛，唔同種族唔同語言、遊客、到本地人、附近居民都有，難怪門庭若市。等咗大概一個鐘，我哋終於可以坐低，雖然人多但係排隊嘅系統好完善，個人認為都值得等嘅。我哋叫咗牛肉餅、咖喱牛腩湯、奶油津白同埋高力豆沙。同行友人第一次食牛肉餅，佢咬完第一啖之後，啲肉汁流晒出嚟，然後抬頭用驚訝嘅眼神望住我，跟住話嘩點解咁好食嘅牛肉餅多年依然保持水準，肉汁多，牛肉味濃，唔知點解可以做到一啲都唔油膩。咖喱牛腩湯有驚喜，冇諗過咖喱變湯味道依然香濃，食落去個人更加溫暖。跟住奶油津白，好Creamy，啲金華火腿配津白，個汁差啲要飲埋，好食過好多上海舖頭。跟住試咗高力豆沙，個蛋白做得好好，不過唔知點解個豆沙好似有啲硬，情一個大球狀二唔係糊狀，有少少失望。見到隔籬枱食羊肉，我哋心思思加多咗個羊肉鍋貼，真係冇嗌錯。貼煎得好靚，個底好脆，咬落去一啲都唔show，但好重嘅羊味，而且好似牛肉餅咁多肉汁，為呢一餐畫上完美嘅句號，不過太心急食落肚，無影相
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九龍城唔只有泰菜！呢間開咗70幾年嘅清真中菜都好出名。餐廳更攞獎攞到手軟，牆上掛滿獎牌。冇得訂枱，只有walk in. 星期日夜晚等位都算快，等咗30分鐘就可以入去。入面座位都算闊落但唔適合坐低傾計。人好多但冇開風扇/冷氣，我男友一邊食一邊飆汗。我哋啦啦聲食完就起身走人。可能餐廳就係唔想d客坐太耐。菜品似上海菜，種類非常多！選擇困難症嘅人就大鑊。另外上菜快到好似快餐咁。飯菜份量十足。咖哩牛腩好蚊得淋，羊肉好有羊味！酸辣湯好足料但可惜唔夠熱。孜然羊肉炒飯好有鑊氣，好好味！反而牛肉餅就普普通通，冇咩驚喜。爆汁但冇咩肉味，醬料味太濃。但美中不足嘅係所有菜都偏鹹！好似拉麵湯咁鹹，真係要不停飲水。
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係人都知食牛肉餅要黎清真牛肉館，以前未有地鐵到果陣堅覺得遠水路，而加有得搭地鐵就方便好多了☺️。今次帶左一班外地朋友黎食，大家最雀躍一定係個招牌牛肉餅，個個食完都食指大動，夠晒香口👍🏻，牛肉汁夠晒多，食到停唔到口。叫埋牛肉水餃，我本身就覺得呢種無湯、唔係煎既餃子係至好味 (有湯果種我都唔鍾意) ，呢到D牛肉餃同樣超Juicy，小籠包我就唔推薦，個皮有點厚，臨尾叫多個羊肉水餃，一樣係正到爆，羊肉餡唔係周圍都食到，班朋友第一次黎都食得好開心❤️🔥，但有趣地方係原來呢度係禁止酒精飲品🙅🏻♀️ (回教原因)，又學多樣野！臨走見到開始有人排隊，好在我地黎得早😚！
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