祥興記上海生煎包 (樂道)

營業中

休息中

Great buns but expect very long wait times if the buns aren't already available and poor service. I ordered 12 buns when they said they would be ready in 15 minutes. I watched them serve other customers after me because they ordered less than 12 buns... Then it took over thirty minutes and they wouldnt cancel or change the order. the cashier actually laughed off my request... Anyway the buns are tastey but I recommend timing your order right.

之前一直都好想試祥興生煎包但次次都因為好多人排隊要等好耐最後就放棄咗新既尖沙咀分店人唔算多又非常方便所以今晚放工後就去試一試佢第一次食就叫咗最簡單既招牌生煎包睇落個生煎包細細粒粒估唔到會咁 juicy一咬生煎包入面燙口既肉汁就係咁流出黎！生煎包皮薄餡靚肉汁又鮮甜，從來都未食過咁好食既生煎包，不愧為米芝蓮推介既美食坐位方面只有室外4至5個座位，係炎熱既天氣下食熱辣辣既生煎包會有少少唔舒服，如果有室內既座位就好啦

咖哩牛肉粉絲湯牛肉很少成本貴80分風味佳口感對但3只豆腐泡這個台灣牛肉湯 有當年尖沙咀金巴利道一家春上海館工力他們也做雙檔是老風味以前一品香招牌菜生煎包大鑊28元4 只可見生意興隆肉厚汁多很結實小包4只好飽腹我是食肉人90分(不徧心自己若非相識會俾96分)12元豆漿為何要凍的因為堂食太過熱所以冷飲先得

上海有小楊生煎包，香港有祥興記上海生煎包，兩間唔同名（老細都唔同），不過聽講祥興既師傅係小楊做過，去唔到小楊，黎祥興頂住癮都好！d肉係juicy，咬落有大量湯汁，正！個皮冇小楊咁硬，個底有焦又唔太厚，怪唔得之獲得米芝蓮街頭小食推介啦，不過成HK$28得4個，平均一個HK$7就有d貴~

之前去上海食過生煎包，完完全全改變左我對生煎包嘅印象。細個食開果啲港式茶樓生煎包又乾又厚皮，仲要油油地，真係搵鬼食睇相就同正宗生煎咁上下樣，吸引我叫左一份識食就梗係叫個招牌生煎試下佢夠唔夠功架實物賣相不錯，睇都睇到上面啲皮薄薄地，下底就金黃色厚身啲，面頭仲有黑白芝麻同青蔥做點綴咬一口，不夠熱，不過湯都叫充足，有瀉出來之效果豬肉餡不太特別，如底部能做出香脆的話，口感會更佳其實仲有其他味道，以呢個水準同價錢，一試無妨。

記得祥興記以前喺荃灣大排長龍，而家尖沙咀開左之後可以唔駛排隊有得食即刻要買返4個，生煎包外脆內多汁，啲肉汁豐富，熱辣辣，一買即刻忍唔住一啖食一個，但要小心肉汁太多太熱，辣親個嘴

前幾天路經樂道，巧遇呢間米芝蓮推介既生煎包店。一個小小既生煎包究竟有咩橋妙？記得之前在openrice見到呢間生煎包係荃灣開店，已經好想試，可惜未去已結業。幸好這天路經巧遇。由於租金太貴，新舖開在呢個咁旺既地區，只佔左一個少少舖位，門口亦只有幾個座位，已有幾名食客迫係座位那旁。有些在旁站著吃了。晚上8時多，前面剛好有幾位客，到我時有兩款生煎包（鮮蝦及黑松露）已賣完今次只好買了「招牌生煎包」！ （$28/4隻 價錢合理）外賣盒子回到家吃摸上還是熱的。一開盒，香味撲鼻，上海生煎包既不一樣之處係唔係麵包皮，皮係鍋貼薄皮，皮夠薄。上層是薄皮，面加了蔥花，黑白芝麻。而底層煎到非常脆，厚厚既底煎完成為啡黃色，近乎燶與鬆脆之間。成個包我最欣賞既一部分就係個底部。小心翼翼咬了一口，怕汁會辣咀嘩，d肉汁一湧而出！豬肉餡料夠哂juicy！如果小心地咬，其實個底係可以載住d肉汁，脆底加埋汁一齊咬落去，果個感覺好完滿幸福！有師傅現場即做即蒸 夠新鮮還有幾款上海菜式，飲品選擇。生煎包也可以雙拼。下次必會再來試其餘兩款生煎包！Re姐推介指數：

Cheung Hing Kee Shanghai Buns is one of the places listed in the Michelin guide as one of the recommended street eats. It's original location was in Tsuen Wan. A much larger shop and bustling with people when I first tried it. But since it was listed in the Michelin guide, greedy landowners raised their rent, forcing them to move elsewhere. And that place was Tsim Sha Tsui.Their shop is now smaller, definitely geared for take away only. There is seating but only a few seats along the outside of

繼續聽米芝蓮支笛去揾食，坐街邊食祥興記生煎包。不用罰企排隊等位，代表超級好運，全店得幾個吧枱位咋。用餐後，立下決心必定要擇日再食，因為真‧好食，廿八元四件招牌生煎包真材實料，堅無得輸。舖頭白紙黑字寫明皮薄、多汁和底脆，確實講得出，做得到。咬開生煎包的薄皮，即見內藏澎湃肉汁，餡料亦好足。怕肉汁太熱傷口腔，先待它稍為降温，才開動啜乾肉汁，再將適量醋倒入包內，微酸正好中和肉汁的油膩，連同脆身包底同食，加多一種口感，食到嘴角上揚。

米芝蓮生煎包名不虛傳，味道不錯，叫的是招牌，湯汁清甜，可惜油可以再少一點。內裡的豬肉料不過不失，包皮不會如坊間的店太粉和厚。每個order都即叫即做(雖然令等的時間多了點，但值得！)。個包成杯狀，包的下半部脆焦,上半還是鬆軟的包皮，可以慢慢飲湯汁。現在人唔多，為食的要把握機會啦。

記得第一次食祥興記生煎包，雖然拎到返屋企才食，但個包嘅底部依然好脆，入面又多汁，好好食。今日咁啱經過TST, 就順便買一盒。俾錢後唔使幾秒店員就拎咗盒生煎包俾我，果陣我已心知不妙。返到屋企食咗一個，發現個包底雖然同一次一樣煎到金黃色，但一啲都唔脆，可能係因為店員一早就放定啲包入盒包裝，搞到同上次食嘅質素差好遠，好失望。如果我第一次食嘅生煎包係今日嘅質素，咁我今日就唔會第二次幫襯，始終今日嘅生煎包真係好麻麻。希望下次店員唔好貪方便一早pack定晒啦，否則只會令食物質素下降，客人唔會番轉頭幫襯。 P.S. 念在上次嘅生煎包好好食，所以俾OK

得知香港有正宗生煎包食。昨天剛有機會在尖沙咀，就算食着晚餐都要來試試。正宗生煎包在我理解中係。面皮一定不會加發粉。就是咬落去絕對不是 饅頭的口感。一面一定要煎得脆卜卜。一口咬落去，肉汁必然要多過小籠包。外觀上一定要多芝麻和葱花。開心地昨天真的食到了正宗生煎包。正！不過我有小小意見。生煎包一定要趁熱食。可是小舖座位不多。而且感覺似外買為主。所以怕好多人帶回家食時就少了肉汁飛濺的感覺。昨晚香港又突然降溫。在那天氣中來一客熱辣辣的生煎包。真的感覺太美好了。

回想在上海的日子,刺骨的嚴冬,天麻麻亮,街上人影沓然,我便跑到了靜安區吳江路,為的是試一口上海老店的生煎包,小楊生煎。To editor, 1) how can I turn the phot clockwise? Thanks2) I have added some more details to the food as per request. 小店猶如劏房大小,幾拾呎見方, 容下了二十來人,有著老店的殘舊與韻味。小桌子被冷得漲紅了臉的食客圍著坐，熱鬧非常。三塊錢人民幣一兩,已有三個。熱騰騰,冒著熱氣,美味得無以復加。此後二十年,仍畢生難忘。 今天來到尖沙咀祥興上海生煎包,聽聞師承與小楊生煎頗有點淵源,雖無從稽考,然吃的一半是為回憶,一半是為味道。煎包內湯,調對了我的脾胃,連食二個也未覺油膩。小店只設外賣,店外倚牆安上了全店唯一的約7呎長1呎寛之摺枱。客人背向樂道,坐那,透過倘大的玻璃窗可看到店員在面前熟練地製作包子,也是樂事。客人亦多自律,離開前把載包子之紙盒 ,筷子等扔掉在店不遠之收集箱好清空桌面給下一位客人。如果店主能安排人手定時清潔桌子及附近地方,便能為我這敞到訪劃上一完美

Cheung Hing Kee is a newly opened takeaway restaurant that ONLY offers Shanghai style pan fried dumplings. After a not so satisfying dinner at a restaurant nearby, I stopped by to get something good to fill me up. The restaurant displays the kitchen in which you see the traditional large pans fully filled with dumplings being pan fried on the spot. The normal pan fried dumplings cost HK$28 for four dumplings but I decided to go the extra mile and try out the black truffle dumplings which was HK$

一路都好想試呢間米芝蓮生煎包，可惜，未食到荃灣店已經close 左，好彩係尖沙咀開番間，但呢度全部外賣，側邊有幾張櫈俾你可以坐係到食。第一次食，我只叫左招牌的生煎包：4粒$28。我等左5分鐘到就拎到啦！我即刻係企係度食，4個生煎包好似平時小籠包的大小，每粒上面有少量芝麻，頂部夾落去較軟身，但個底就煎到啡啡的顏色，証明個底煎得好脆，咬一啖，我已經唔緊成個放落口，驚有好多汁會辣親個咀，先咬一口，d汁都仲未食得到，d汁好多係咁流出來，食落去上面個皮軟但都好薄，個底好脆，但d肉好鮮味一d都唔乾，全部都係肉，仲見到肉色粉紅色，好新鮮，撈埋些少蔥成個生煎包都好正，米芝蓮絕對沒俾錯。