聯盛宴

營業中

休息中

一去飲茶，兩個女仔都可以食好多嘢我同另一個dept. Head成日係番工前都開個會，哈，冇錯，係早餐會見唔洗點等就試lee間嘢XO醬蘿蔔糕：一口油，XO醬又顯夠，又唔入味，蘿蔔糕散散的叉燒腸：皮厚薄正常，叉燒粒平均，不過縮水，以前酒樓比三條，家下一開三，即係得兩條烚菜：冇特別，我喜歡淋d，不過lee 出面食，多數都係硬硬的鮮蝦燒賣皇：正常，肉蝦比例平均，不過蝦冇蝦味，不過好爽，又係即蒸，所以熱度滿分帶子菜苗餃：皮粒黏黏，帶子似雪藏冇味，菜苗唔嫩，難食山竹牛肉球：新鮮即蒸，正正，牛肉球彈彈，加醋真係prefect match紫薯前蝦餅：油到爆，放左一陣就唔脆，紫薯味淡，蝦肉冇味，好似食件油浸餅咁都係去番屋村酒樓好d，平平地質素仲好

與朋友中午食晏，以前的聯邦沒有了，upgraded變成現在較高格調的酒樓。點心的賣相變得精緻小巧賞心悅目，再加上個有性格的名堂，當然價錢及服務水平也相應提高。「不單只春卷」其實是傳統春卷皮，卷成幼長條狀，炸得甘香超脆呈微金淺黃色，裡面包住新鮮厚厚彈牙爽口的蝦肉，一杯4大條，不點沙律醬也己好好味，放了超過1小時才吃，依然脆口。「安蝦咸水角」一碟有4個，非一般酒樓得3個，外脆內軟，驚喜在放在「鳥籠式托盤」，予人酒店的tea set feel，檔次提升。具型蝦餃，size大之餘，冇倒汗水，保持乾身，一粒蝦餃至少有2隻蝦，蝦肉結實彈牙爽口，超正。豆苗餃冇叫到上錯檯，餃皮有D濕，痴牙。叉燒包3個超大個，塞住個籠，冇倒汗水，包皮乾爽，咬落新鮮軟熟，叉燒吾肥吾太咸，豐富叉燒醬汁。「拉布叉燒腸粉」，腸粉皮夠薄夠滑，叉燒夠瘦有肉有咬口，有小小芫茜，冇草青味反而減少油膩感，健康左，豉油分開上，吾會浸濕腸粉皮，也不過咸或死甜，正。

Surprised that there are no comments here but this restaurant used to be on the top floor accessed by escalators.The new place is slightly smaller than the old place.The food here is OK and the uniform is quite nice because I like red tartan.The manager Jxxxx wears a light blue chequered suit which makes him stick out from teh crowd.As usual, you have to rinse the bowls before you eat and the rinsebowl looks a bit like a piss bowl because of the shape LOL!The soup and suckling pig were good.I li