老北京

Qualty food deserves higher price. The choice seems very authentic Beijing. So for me, i could try many new things. The wraps was very soft. I must say it was the best in years. Good variety of desserts - 拔絲comes in 4 differnt types. And it was so light. …查看更多

星期五放工後來到，無訂檯，好彩有位。之前係網上得知有一道叫蒜腸的小食，好想試下但又怕叫一碟份量太多，所以最後叫左個小拼盤，包括有蒜腸、小黃瓜、海「淅」及牛展。蒜腸切得很薄，蒜味無想像中咁犀利，可以接受，幾特別。小黃瓜是拍的，不是用刀切的，係正宗的做法可惜略帶苦味。海「淅」爽脆，夾住五香牛展的汁食，唔錯。牛展亦切得很薄，夠入味。除了小拼盤外，仲叫了茴香豬肉餃同夾薄餅食的炒牛肉碎。北京風味的餃子就一定要用水煮滾再拌醋食，茴香豬肉餃第一次試，茴香的香咪幾濃好特別，而且我估烹調的時間掌握得好，雖然餃子的入外皮唔太熱但咬後食到內裡的肉汁微熱而且豐富。本人比較鐘意食燒餅不過由於此店無供應(莫非唔係正宗北京野? ) 侍應大姐就叫我order呢個夾薄餅食的牛肉碎，薄餅微暖有12塊，包住濃味的牛肉碎食都唔錯。甜品當然叫左已經唔係咁容易食得到既拔絲蘋果，上菜的時候端來帶住冰粒的涷水，包住焦糖的蘋果下仲有沙糖拌碟，自己動手，爽甜又好味。可以係銅鑼灣食到舊派的北京菜感覺真好而且價錢合理，我一定會再番黎試下佢其他味道的餃子。…查看更多

首先非常感謝有幸被邀是夜的團年宴，多謝攪手南瓜兄的安排，是夜設局於渣甸中心的老北京，這座位於老銅的大廈，在內有不少好食店，最有名的相信就是伊呂波了，除了伊呂波，還有另外幾所日本店子，但是夜的團年宴是來吃點京味。兩圍人馬，是夜的菜式由主人家發板，當然先來的是一系列的涼盤，七款的涼盤分別是涼拌心裡美、拍黃瓜、北京蒜腸、醬驢肉、豬皮凍、醬蹄及涼拌土豆絲；熱盤的陣容也不弱，有京蔥羊肉、蔥燒海參、鍋塌豆腐、爆腰花、爆肚絲、燒雙冬、酥炸小黃魚配家常餅、瑤柱蒜香雞、燒肘子及京醬豬肉絲配薄餅，最後都有份量不輕的澱粉質，分別有煎盒子、炸醬麵、香芹豬肉水餃及京蔥羊肉水餃，最後的甜品有豆沙煎餅及拔絲蕃薯，看來是非常盛大的一夜。冷盤打頭陣的是涼拌心裡美，先來介紹一下心裡美，其實是一種蘿蔔，乃天津特產，外形好像一顆蘿蔔，切開裡面是紅色的，顏色有點像西瓜肉，吃起來非常爽口，拌上的汁有點甜甜酸酸的，乃開胃清舌之作，但見食友相片中的心裡美，跟是夜吃到的不一樣，他那回吃的版本是加了麻醬及醬油的，相信吃起來更香更惹味，可能是不同吃法吧。拍黃瓜也真的是拍頭瓜也皮開肉裂了，黃瓜吃起來非常爽口，而且醬油及蒜泥也下得足，吃起來既清爽又惹味，真不錯，但個人認為如果黃瓜可以切得細一點點會更好；北京蒜腸內應有豬肉、澱粉、蒜頭及其他的香料，吃起來口感不太黏，但又沒有很肉的口感，不太鹹也不太淡，而且挺香的，但個人吃腸不是吃德國腸就是燒腸仔或早餐吃煎的，全部都偏香口，偏偏是夜的如清蒸的貨式，個人是有點保留的。醬驢肉看起來紅紅的，吃起來的肉質是粉粉散散散的，如吃法式頭盤鵝肝醬凍一樣，至於味道就有點點的甜酸味，感覺有趣，不是很好吃，但又不算難吃吧；接下來的豬皮凍較花功夫，皮凍外表反光，看起來非常美觀，吃起來味道就是偏淡，偏硬而且沒有高湯的清香，但就真的挺有豬皮膠質的感覺，而且加了醋及蒜泥提味，味道是好一點吧。醬蹄又是在外邊比較少會吃的涼盤，粵式的燻蹄就吃得多了，這個京式的醬蹄又如何？大致跟燻蹄一樣，也是內環大大塊肉，然後外環是層皮，內環的肉呈粉紅色，吃起來跟吃火腿沒多大分別，外層的環的皮吃起來不太膠，感覺沒特別的嫩口順滑；涼拌土豆絲除了有必然的土豆之外，也另有很多芫茜及不少的甘荀絲，甘荀絲及土豆絲既爽又不過硬，涼拌的汁又帶點鹹，吃起來很開胃挺不錯的。第一個來的主菜是京蔥羊肉，京蔥下得夠多，羊肉也有應份的羶味，爆得香而好味的，稍嫌是太油了；蔥燒海參是一道不折不扣的魯菜，用上大量濃重的醬油紅燒而成的一味菜，加入了鮮冬菇，味道很夠，海參質地柔軟滑潤，也很軟腍入味，較可惜的是感受不到應有的花雕香，而且還未能達至鹹鮮微甜的境界。鍋塌豆腐也是很有特式的魯菜，皆因用上了鍋塌這個特式技法，特式是將煎炸與煨燉同時使用，如是日的豆腐為例，豆腐面層粘均面粉，再加點雞蛋輕輕煎炸而成，外表呈淺金黃色確是非常對版，然後再淋上河蝦及以雞湯煮成的茨汁煨燉即成，豆腐外層果然夠酥脆，豆腐雖然沒有豆味，但相對以上幾味，真的算是很不錯的了。之後來一道爆腰花，要做這道菜做得好，首先就是要不厭其煩，因為腰花要洗得乾淨才行，如是日的就是一反面教材，還要是反面得極點的那一種，慨嘆為何店家拿了樽阿摩彌亞水去炒，一上桌就一陣廁所味，在座沒有死仕敢接受這個挑戰，最後是要叫店家退掉的一道菜。爆肚絲用上了大量的芫茜，加點香菜及蔥及料酒去炒就是了，本來是一道很香的一道菜，但夾了一點肚絲來吃，一入口就不得了，真的好碧(big)咸，唔好意思，是激鹹才對，之後再吃多口配上大量芫茜蔥的，由於芫茜蔥沒有被醃至這麼鹹，味道是好了一點；接下來的燒雙冬，其實即是紅燒冬菇及冬筍，其實此品是冬天的菜色，冬筍及冬菇紅燒得很入味，可惜的是冬季去矣，春季到來的日子，冬筍雖然肥大，冬筍自然就是很老，不太鮮嫩。接下來的是酥炸小黃魚配家常餅，小黃魚明顯的不夠酥脆及甘香，而且小黃魚的脊骨還未能炸得透至可吃的程度，炸功是有待改善，也可能是時間不夠之故呢？至於那家常餅，在之前寧波同鄉會中的食評也提過，其實即是用上麵粉搓成數分厚的麵餅，而今天的家常餅，就正正是一塊一點蔥也及數分厚的麵餅，餅帶有不弱的鹹度，吃起來是比小黃魚更有味道的，味道霎時有點混亂。瑤柱蒜香雞看其烹調手法都不算是什麼京菜了吧，這也不要緊，好吃就是了，可惜的是，這碟雞無論雞肉雞皮也是走油走得非常乾旱，簡直如炸了十世的炸雞一樣，瑤柱也是乾巴巴的，吃入口沒有水份，什麼香味也散不出，真的吃肯德基也比它好。燒肘子是一道煮功複雜的一道菜，肘子是要先煮熟醃好備用，然後再蘸蛋漿炸，這個蛋漿如春卷一般包裹着肘子，肘子是件頭偏少也不說了，而其肉質散及其肘子皮又不算肥美，吃起來一點酒香及醬油香也沒有，外皮又不香口，只可以用最阿Q的角度去想，至少是肉地不嚡口，加上仍有點彈口的豬皮，但其實真的令人不太滿意。之後來一道很大路的京味，乃京醬豬肉絲配薄餅，豬肉絲沒有咬口，醬的色水夠，但味道不突出，配上的薄餅很多粉，餅皮較實，感覺奇怪；接下來的都是飽肚的點心系列，先來的是煎盒子，這個沒有肉的煎盒子，但一點也不健康，因為很油很油，外皮不夠脆，幸好盒子是剛煎好很夠熱，如果放涼了吃，油回吸到餅中就不堪設想了。之後來的是香芹豬肉水餃，豬肉味不突出不要緊，連香芹味也不太重就有點奇怪，水餃皮是一貫北方沉厚的風格，但餃皮又不失彈性及不會有粉爛的感覺，總括來說很不錯；京蔥羊肉水餃比前者更好，食友說是很羶，但我和旁邊的食友也不約而同的認為不太羶，因為我和他所吃的那一隻有大量的京蔥，去掉了羶味，吃起來當然好味，但如食友所言屬實，看來此處羊肉餃子的餡料不太穩定，但誇張點說，這兩客水餃實有救命之用，因為它們已經是全夜最好吃的一味了。之後來的炸醬麵有着黑黑的炸醬，看來是充滿京味，但就明顯的炸醬不夠多，炸醬雖然味道正宗，但麵吃起來很糊身，入口很熱而炸醬比較冷，可能店家灼好麵後，沒有散出水氣放涼，任由它一堆的在碗中所致吧，真的很不行很不認真；京蔥羊肉湯麵用的麵也是同上的一款，但放了湯後是好得多了，沒有了粉爛的口感，羊肉湯很清，加了點爆得香的京蔥羊肉，入口一陣蔥味，羊肉又夠嫩，絕對是要比之前的炸醬麵要好。吃過了鹹食，之後就拉開了甜的序幕，先來一客豆沙煎餅，當店員端它上桌時，大家都有點呆了，為什麼又來多一客家常餅呢？原來煎餅照舊，餡料就大不同，今回的煎餅皮沒有那麼油，且也較脆，豆沙入口粉腍有點豆香，是不錯的。之後就來玩拔絲了，拔絲蕃薯其實本是美妙的，但店家來一大盤的蕃薯，但冰水只有一小盤，而且根本不夠凍，而且要大家輪流的叉黏滿了糖膠的蕃薯，那些糖膠也開始凝固了，以致到了後來的食友叉的時候，已經是很難再叉到完整的一塊蕃薯，因為糖膠黏得很，用力一扯，不是扯開了薯塊，而是扯爛了蕃薯，店家在此方面實在有着很大的不細心，所以一時吃到糖味不錯又起絲的蕃薯，一時又吃到糖膠如粒青豆般大的黏在蕃薯上，吃到口中黏着牙齒，很不舒服，加上不是每塊蕃薯也是粉腍，真的是碰運氣的一個遊戲。怎說也好，吃得好吃得不好都是一個經驗，是夜吃了多道不太滿意的京味，但由頭到尾十多二十款食物，也真的要在此再次多謝攪手南瓜兄的安排，雖然菜式的水準上是有點過失，但也明白是店家的問題，大家坐在一起，嘻嘻哈哈，又是一餐，而此食評的標題，純粹反映本人對店家為何可以弄出如此菜式給食客的感受，希望店家可以加以改善，努力努力。…查看更多

上年年尾在老北京過聖誕,吃過一頓不錯的炸醬麵,羊肉餃子,心想其他京味菜式應該不錯,誰不知..由兩人加到二十人,在歲晚前夕來到老北京,以一餐家常京味作為團年飯,今次店方安排廂房給我們,私隱度十足.高談闊論也不會影響外面的食客,此店不收開瓶費,作為埋年最後一餐,大家也樂於自攜餐酒清酒,一同暢飲.店內裝修骨子,沒有鹿鳴春,北京酒樓的舊.帶點北方的典雅,書架上內的書籍,將中國近代血淚史一一道出,我在香港土生土長,不是偷渡衝出市區拿身分証,自然對大陸沒有什麼感情.只說當年滿清政府腐敗,中華民族內鬥基因潛意識爆發,面對八國聯軍,完全沒有招架之力,更眼巴巴看著文物被外國人奪去,真的不能怪誰.直到今天,中國人的思想亦好不了多少,只要有飽飯食,就算被共產黨鉗住都制.什麼言論自由也沒有,你說這個民族怎會去強大?在現實生活上,亦有人為了在某個層面上得到認同,甘於當傀儡,做別人的工具.如果他朝跌倒可憐寄望誰?哎也,說得太遠了,回到餐桌上的前菜幾味,有上次向隅的醬驢肉,北京蒜腸,拍黃瓜,豬耳凍,土豆絲,心里美等等.北京蒜腸的蒜香輕微,肉質實得來又帶點爽,臚肉也是一樣地實,有人說好像吃著午餐肉,心里美仍舊香甜,拍黃瓜本身爽甜,但是蒜泥的味道有點"就住就住",未夠刺激.豬耳凍徒具彈牙感覺,吃落近乎沒有味道.接著便來一些荵爆羊肉,海參之類菜式,羊肉算不錯,荵爆出來特別惹味,而且更有羊肉香.至於海參,點都沒有味道,幸好,沒有腥臭,但接著的火爆腰花,就難逃一劫了.將豬腰一放入口,即時反應是很臭.根本不能入口,是處理失當的後果.結果要打回頭.再做過一碟?不必了.恐怕再做過也是一樣地臭.燒二冬是冬荀加冬菇,論冬荀也爽甜多汁,只是覺得未盡天然,近似罐頭貨色.豬肚絲眾人覺得過鹹,我吃得鹹,覺得沒有問題.羊肉餃子依然有水準,入口盡是羊肉的騷香,熱呼呼暖在心頭.炸黃魚很酥化,不過配著家常餅吃,兩者皆乾,名正言順地"乾硬化".鍋塌豆腐的賣相同食味平平,同泰豐婁差得遠.紅燒紂子外表沒有鹿鳴春的澎拜,金黃而不脆的外表,包著味道很淡的紂子,完全吃不出紅燒的味道.兩道麵食,炸醬麵同上次一樣味道,奇怪在炸醬份量比上次少.羊肉湯麵同羊肉餃一樣,差不多是全夜最佳的一道,羊肉被京荵爆過,除有惹味刺激的荵香,也保留羊肉的味道.煎盒子煎得不夠脆,豆沙餅香脆,夾著的豆沙濃甜.最後的一記拔絲番薯,點好吃也難以護級成功,前段失地太多了.似乎老北京是羊肉做得最好,其他菜式真的差一點點.因為羊肉,所以是夜還能夠值個OK臉.如果來吃個羊肉湯麵,羊肉餃子,問題不大,但一大班人吃北京菜的話,回去鹿鳴春吧.…查看更多

从网上知道了这家餐馆, 兴冲冲的去了, 点了酱驴肉, 麻辣粉皮, 老北京炒饼和羊肉煎饺. 酱驴肉就象从罐头里拿出来一样, 巨难吃. 粉皮好一些, 但也不是想象中的味道. 炒饼一般, 吃不出任何在北京吃到的味儿. 最难吃的是煎饺, 很硬, 仿佛没有熟. 估计要是煮的就好一些.服务的人还好, 很客气. 也许是我没有点好菜, 总之, 吃的不爽, 其他的菜也许好一些. 但我再也不会光顾它了.…查看更多

聖誕節正日依然是餐廳搶錢之日子,除非是吃中菜,否則就難逃一劫.在時代廣場看罷電影之後,我倆便來到渣甸街,上樓來到"老北京",以京味來作為我們的聖誕大餐.與其是聖誕大餐,其實都係吃三兩道.始終吃中菜,都是一大班人最開心.講開香港的京菜館,最出名當然是鹿鳴春,如果是涮羊肉,就想到去泰豐簍.至於東來順南下之後,又滬又粵,已經變了質,想吃一些家常的北京味道,聽說這是老北京之強項.很想吃爆腰花,可惜是夜已沽清,又想吃醬驢肉,又是沒有.結果兩個人,先來一碟心里美.這個質感有點似紅菜頭的心里美,其實是蘿蔔.入口爽甜,伴以帶點麻醬香同酸甜的醬汁吃,非常之開胃.北京炸醬麵又是出色,我未去過北京,不知道炸醬麵要怎樣才算是地道,老北京的炸醬麵份量頗大,一個人吃一定叫飽.黑漆漆的炸醬味道濃甜豐厚,麵條口感煙齦,同濃甜的炸醬是很好的配對.菜單上其他麵的如羊肉麵也吸引,但是兩個人得兩個胃,實在無福消受.來到老北京的最主要目的,就是吃餃子.我與女友也想吃羊肉,自然來個羊肉餃子.不放湯上是正宗做法,放湯上是遷就南方人之做法.羊肉餃的外皮厚薄適中.包到餡料實一實,沒有多餘空位.一咬餃皮,首先感受到餃皮的滑溜,再感到餡內羊肉的騷香.最後是帶點羊肉騷香的肉汁,多到滿瀉.是我吃過最好的北方羊肉餃.女友更讚不絕口.雖然人人的口味不同,但真的很怕有些人,又要吃羊肉又要怕騷,既然如此,不如去吃豬肉罷.如果你是羊痴,真的不可錯過這個羊肉餃子.是夜見隔離大檯一家大小,聽他們操的口音,應該是北京人.菜式叫到一檯都是,暗地裏羨慕得口水直流.不得了,即刻記下日子,下個月已召集了多位朋友,一同前來掃餐牌.實在十分之期待這一夜的來臨呢.…查看更多

每次點的來來去去都是涼菜和家常菜 ，最喜歡是酸辣土豆絲，味道就像在大陸吃的一樣，在香港還未找到第二家做得比老北京好。餃子也不錯，或許未必比得上北京餃子源或王府，但就是喜歡這兒的北京風味，坐得舒服，聽其他枱食客講京片子，回憶一下在北京的日子。…查看更多

十一月下旬一間似乎連自己亦差點遺忘的老北京菜，還好在安排泰豐樓位置時，跟老伙計談起小店，未忘當年的心里美、未忘當年手造羊肉餃子，寒冬之逆襲，以為一碗北方的濃濃羊嗆麵後，大可輕衣散步夜街，原來不是的．．．冬天吃豬皮冬，皮凍色麗卻是味淡，還好加了醋及蒜泥提味。不知就裡打來一海鍋羊肉湯麵，分量足夠四人分兩碗有餘，面上舖著爆香了羊肉，麵部分軟柔、部分滑韌，不平均的手打質感，加上獨特的麥香，作為麵癡是吃得驚喜、滿意！邊下箸邊看這裡古雅的老北京裝潢，還有一些述說中國近代的書籍，清末國難，圓明苑的古物仍在大英博物館，又經歷了唐山大地震，百年國難幸存下來的中國飲食文化與及傳統的菜式，又常被懷念港英年代日子的仁兄拿作攻擊目標，外憂易退，內患卻如癌症，身流著中國人的血，家、國、情，人豈能忘本？更多的感受分享＠http://foodxfile.blogspot.com/2009/11/blog-post_25.html…查看更多

同兩個朋友上去食！之前一定要 Book 位唔係會無位 ....去到仲撞到 "何媽" 李思琪 ....跟住叫左上湯津白：好淡 .... 味唔夠濃 ....羊肉水餃：有陣騷味！我鐘意！哈哈！咁先係羊肉麻 ~！仲有碟類似炒年糕之類既野 .... 我覺得我媽咪整得好食 d ....叫左一個湯之類既野 .... 我都唔記得嚕 ... 但幾好味架喎整體黎講好普通既一餐飯無乜大驚喜 .....…查看更多

Came upto this building with the intention of supper, but knowing that all of the Japanese shops are cleaning out the kitchen at the end of the night - decided to try this Beijing restaurant.Order a few dishes such as Lamb with Fennel dumpling, some Pork with Cabbage dumplings, as well as the Toffee Apple (unfortunately, they don't make the Lotus version anymore, which I love the best). I also ordered something else but this was a few months back, so decided not to review something which is blurred in my mind already! Dumplings:The Lamb dumpling on first bite had a really strong lamb taste, much stronger than similar ones I've had in HK, or say Wang Fu in Central. Complimented by the licorice like taste from the rather raw fennel. i thought the pork dumplings were poor due to the amount of crappy saturated fat inside, mixed in separately with the meat. I prefer the pork and fat to have come from the same piece of muscle. And I'd much rather eat monounsaturated fat if I had to, such as from Wagyu and Iberian Ham and Berkshire Pork, etc. Very little pork meat taste. The skins of the dumplings are expectedly really thick, but the edges weren't thicker than the rest of the dumpling's main skin, which is a plus. Toffee Apple:This came out still in heated up molten form, which is then dumped into the ice water bath by the customer. We're allowed some control! I thought these were above-average but then somehow, the toffee coating on the outside also had batter somehow? So when it came to crunch time, the toffee coating wasn't very smooth, but then it wasn't too sweet either. I am happy to accept this compromise. Generally speaking - I like Beijing street stal or back alley shops food, but it was never meant to be sophisticated stuff. How do I rate this? I thought for what it was and intened to provide, it was pretty good albeit 'rough'. However I have a problem with its pricing here, as some dishes were above restaurant prices for street stall food. FOOD = low-mid '4' (relative to other street stall food)PRICE = '2'…查看更多

Due to business commitments, I spent quite a bit of time in Beijing last year. Ate quite a broad spectrum there, from the "modern fusion gimmicks" to hole-in-the wall local restaurants, and yesterday all of a sudden, the yearning beckons.Have been trying to book here a few times to no avail, so it was a pleasant surprise to hit the "jackpot" so easily.It appears that the starters are still the darlings of the show. There is a radish dish on the menu, which we tried in Beijing, and the quality here surpasses the place of origin. Radishes normally have a tardy taste, and here, the chef cleverly marinates it with tastefully sinful vinegar to create a pleasant vegetarian appetizer. Nice.Beijing tends to include a lot of guts and innards in their dishes. Popular roadside snacks include tripes strips tossed in garlic, cumins, and other spices. We tried the pig's ear strips mixed in a variety of spices. The result was fascinating.Then the main dishes arrived. The cumin mutton comes in cubes, marinated and apparently charcoal broiled totally lacks in character. There's nothing in it which reminds us of Beijing at all. If you are a mutton fan, there is a restaurant in Beijing which makes the most succulent mutton ribs. Drop me a message if you want the name and address and the treat will be something you won't forget in a hurry.As people in the north tends not to have rice as a staple, most dinners are accompanied by different types of "cakes" or fried dough or "bread". We surveyed the menu and noticed that the deep fried mini-croaker fishes comes with an order of our beloved "bread". Sounds like a twp for one god-send, ain't it?The result is two things which were never "married" nor were they supposed to.The fishes are crispy to the bone, yet there is no apparent "tastes" whatsoever. I wonder why tempura can be made into such a delicacy and yet here, there wasn't much point. The "bread" was tasteless as well, and there doesn't seem to be any reason being paired together. Gosh, was I disappointed.The pork dumplings were bland. The dough is chewy and seem undercooked. The fillings are neither succulent nor tasty. I failed to be impressed.Seriously, the place DO remind me of Beijing. I did come across faceless and nameless restaurants there which serve mediocre food. I did not mind then because I was a transient and there's always a better possibility tomorrow. However, in the city that I normally reside, and wanting trustworthy restaurants that I can repeat patronage, this restaurant on an eighth floor is not really up to par.Too bad. Maybe I should fly to Beijing again soon. …查看更多

先唔講D野好唔好食! 當晚Book咗7點, 7點半先人齊, 食到9點鐘,咁有個待應小姐行埋嚟話叫我哋埋單交枱, 但我哋話Book枱時無講明分兩輪喎.......之後待應行開咗, 有個唔知係咪"老細"嘅男人好惡咁行埋嚟話 "你哋都食咗好耐咯喎, 我地係做生意㗎!!!!" 仲話Book枱時同我哋講咗得個半鐘....我話 "枱係我Book嘅! 你無講只得個半鐘, 如果係咁, 我地唔會嚟, 你唔好屈我哋!!! 算啦, 埋單啦" 但佢竟然話 "咩算呀, 唔好算喎......咩算呀, 唔好算喎.........." 邊走去埋單邊喋喋不休咁鬧我哋, 有無攪錯, 嚟幫襯仲要比人鬧.......至於食物水準, 只係一般. 總之不會再幫襯同介紹比朋友!!.....…查看更多

We like this place so much we came twice within the past 2 months. Most of the food items are great. Just wish to highlight a few items:1) Pork dumplings (with either 韮菜 or 茴香) - very juicy and tasty, especially if you order the fried version.2) Donkey meat (cold dish) - got a very special exotic flavour, and marinated with a vinegar sauce. Very good appetizer indeed.3) Cumin mutton - spicy dish with a hint of chilli, with tender and well-cooked mutton. A bit similar in taste to kebabs.4) Sweet and sour fish with chestnuts - although a bit on the expensive side, the portion is large, and this is definitely one of the best of its kind I have tried so far.5) Red bean pancakes - very hot and cripsy, with lots of bean paste - superb !And best of all - no (or minimal) MSG in food The service is good and the food is reasonably priced. Will come back again for more ! …查看更多

好耐冇寫食評，因為懶但經過今晚餐飯忍唔住要寫番個預先book咗胡小姐6位，嚟到卻只得四人位，仲要對住門口一坐低，隔離枱的說話聲大得很，感到有點嘈雜呢度地方比較細幸好我哋最終得5人，唯有坐逼啲waitress話過多一陣，幫我哋換第二張枱，會比較闊落原先，我同兩位朋友上去先3個人坐响度，佢只係俾咗3人嘅碗筷（咁一陣兩個朋友嚟咗，食咩？？可能預我哋會轉枱呱！......... 算！）等了好一陣子，第四位朋友嚟埋此時，有得轉枱啦~~~唓~~~咪又係一樣咁大，有咩分別只有四張櫈，當第五位朋友嚟埋，只好自己搬櫈坐安排失當......點菜後，等咗好耐至有嘢食（係要再三追問幾次）雖則佢哋嘅態度都唔差，仲對你笑笑口唔好意思嗰隻但要等咁耐，始終係唔好至於嘢食方面........醬爆豬肉絲配薄餅連埋薄餅食就冇乜問題，若只食肉絲，就真係咸咗啲薄餅已經唔算薄，但朋友話卷埋之後好易穿上湯津白平時食開都只係有奶白色嘅菜嗰部份，連汁都係奶白色但呢度竟然有半碟係綠色嘅菜奇怪，簡直不可說津白乜乜水餃，一煎一煮味道尚可，唔太差但皮方面就麻麻，厚咬一啖，接口位嘅皮未夠熟，仲見到白色嘅粉狀唔掂唔掂煎嗰碟仲好油螞蟻上樹只係撈咸變黑嘅粉絲，加小小肉碎唔值得食瑤柱蒜香雞賣相唔討好，斬雞放上碟亂七八糟肉質麻麻，雖則未至於太差，但唔吸引香片嘩！整晚品嘗得最多係佢但一啲都唔似係香片茶飲到條脷有啲"鞋"茶味稀，唔知係乜真係唔好再嚟呢間，啲價錢唔係太貴但肯定係唔值去第二間好過…查看更多

had dinner here last Sundaydun had much expectation geibut the food here is realy great!esp, the sumplings and the "pancake"for other food, most of them are goodexcept the salad recommened by the waitressthe price is reasonablethere are not much seats in the shop better make a reservation…查看更多