陸羽茶室

營業中

休息中

話說我細細個已經黎話陸羽，但幾歲人仔邊識咁多，依家人到中年點都要黎試下，因為屋企老人家話名大於實。首先黎左個牛肉球，好大粒，但唔知點解一啲都唔廷身，一望就知大鑊，果然粒牛肉球好淋。蝦滑棉花雞（唔記得全名，幾好食啲雞算滑，個滑都彈口。上湯蝦水餃。個餃已經比啲湯整到林晒，而且啲上湯死鹹，好難食。楊洲炒飯，好難食，啲飯好碎好淋，一啲都唔彈口。啲蝦梅嘅，蛋就係鴨蛋，都算香，但都救唔返個飯。最後一個咕嚕肉，用左子薑炒，有啲子薑汁，幾醒胃。個汁酸酸甜甜，幾開胃。但個問題係個皮已經淋晒，啲肉都梅晒，好q難食。啲人話要係熟客先好食，但我生客唔係客啊，兩個人埋單成八舊水（我大食嘅），茶錢35蚊咁貴比普通茶我，環境污糟服務又差，食完真心嬲左

#中環 #DimSum飲啖茶 食個包又嚟post啲之前去落嘅餐廳，嗰次個friend無啦啦話係陸羽飲茶等緊我，去到門口已經有人幫我開門。之前聽過啲人講啲著住唐裝大叔級侍應態度唔太好，但我個日去就唔太覺 (⁎⁍̴̛ᴗ⁍̴̛⁎)/嚟到陸羽，緊係要飲真啲茶啦，叫咗鐡官音，真係幾香 （茶位係$33一位🤣）作為蝦餃皇嘅我，飲茶一定係叫蝦餃，佢啲蝦餃都算大粒，有成隻蝦陸羽價錢確實唔平，但個環境真係好古色古香，超舊式嘅茶樓————————————#陸羽茶室〰️Luk Yu Tea House 〰️G/F-3/F, 24 Stanley Street, Central

讚1. 之前食過，但果陣係普通客身分，今次係識人訂，啲野食的確大有進步，咕嚕肉好出色，醬汁開胃又唔會滄喉，麻蓉包的確係香港一絕，外皮鬆，蛋黃香，好味2. 侍應分菜功夫好，上菜傳酒都唔使多講，係有經驗既彈1. 有啲野食就麻麻，燒鵝既皮夠香，但肉淡，唔修味

突然心血來潮，想去飲下茶。呢間係傳說中好多金融大佬飲茶嘅地方，的確有傳統特色－ 超過幾十年老店係有種新鋪頭取代唔到嘅味道！裏面嘅茶比一般酒樓嘅好飲，明顯係用啲比較靚嘅茶葉。價錢方面點心比出邊貴大約40%，當然味道同手工都絕對有保證。我哋正正常常叫咗蝦餃燒賣同埋糯米雞，做功好紮實，比一般嘅酒樓好食，分量方面亦都好均真，唔會有出邊嗰啲蝦餃好似中咗輻射咁細隻嘅情況出現。但當然，值唔值咁貴就見仁見智了。整體來講我幾鍾意呢度，感覺唔似出邊嗰啲酒樓咁工廠化，而且座位唔算太迫，好啱三五知己輕輕鬆鬆飲杯茶談下天，下次經過中環都會再嚟！

The service is totally not worth the service fee. The waiters are very rude, not to say condescending, like we owe them money or something. The food is okay but the customer experience is so disappointing that we won’t try a second time. Highly recommend you teach waiters how to wait on people.

創辦於1933年的陸羽茶室供應茶盅焗茶，以酸枝椅和字畫作裝飾，較有典雅有氣派，充滿懷舊味道。推薦杏汁白肺湯：濃重的奶白湯汁包裹著彈嫩的肺頭，搭配了些陳皮枸杞小棠，絲毫沒有讓人不悅的氣味，湯的味道很鮮美，讓不愛吃內髒的人也可以接受這樣一碗美味。

We went there with my friend who was visiting hk for breakfast after a long interval. Last time I was told we kcannot have a table because of full booking even though I made a reservation. The shrimp dumpling and similar texture dim sum were totally disappointing. Other meatball with bean curd was ok but I feel it became very small. When I checked out the guy was insisting for a tip;(.

Was looking for some traditional dim sum as I got pretty bored on all the modern and fusion ones.Luk Yu is a place I have heard of since young, but for some reason I always forget about this place every time I need to bring overseas guests for dim sum.My Missy reminded me this round, and finally I'm here.The variety of food was lesser than what you would normally see, but still more than enough to give 3 of us a little headache in choosing.Overall, food are authentic. Some misses and hits, but t

Do not recommend. Place is a shophouse of 3 storeys. We went there at 10am, crowd wasnt that much but we were told to go all the way up to the 3rd storey. Didnt manage to look at the ground floor seats, but the 2nd level were only 3 tables with people. The rest were all reserved seats. I wonder if they were really "reserved".. Food was awfully bad, its either too salty or bland. And way overpriced. Total bill was 697HKD..inclusive of the pot of tea that was charged by 36HKD per pax. ordered only

陸羽係中環老字號茶室，好出名，店內外裝修都好有特色尤其店內，一派一百年前殖民地中西合璧典雅風味，店面好多侍應隨時候命柱候蒸排骨：比一般茶樓既排骨顏色深少少，幾入味蝦餃、燒賣：水準之作，皮薄餡新鮮煎粉菓連湯：最驚喜之作，得番啲舊式茶樓會有呢個點心，炸到脆一脆既粉菓，點一點湯先食，正滑雞球大包：個包真係好大、包皮好厚，除左可以好快填飽你個肚之外，諗唔到其實原因去哎黎食鮮蝦荷葉飯：完全食唔到鮮蝦味，有蝦無蝦對個客應該無分別，係茶樓加多咗「鮮蝦」兩個字，可以賣貴啲。。。一個咁細size 又唔特別好味既荷葉飯賣100。。。總結：懷舊環境一流，食物水準中上，比一般茶樓好少少，又未去到出色既水平；但價錢認真貴，我地3個人去，食咗6碟野，埋單一人$180。。。不過都係比個好評佢啦

個個都話👉🏻陸羽茶室👈🏻一定要訂位先食到，仲話服務態度唔係幾好😳 今日我就去試下💁🏻‍♀️..去到樓下有個外籍既host 話樓上先位🚶🏻‍♀️果然到二樓都係放滿左訂位既牌，上到3樓先有位💺 之後就開始點野食喇👅 見到有我最愛既蘿蔔糕同燒賣呀😍 ..點左個”釀豬膶燒賣” 食落個味道係出奇地Match 👏🏻 好好食呀‼️ 同埋”魚蓉蘿蔔糕” 原來係蒸既，超足料💯 食落口感較軟，係正既👍🏻 而個服務又冇大家講到既咁差🤔 個人覺得還可以既👀.

在週末去陸羽飲茶, 是一件很Old School的事, 除了外國旅客外, 在座最年輕的, 竟然是我們! (笑)陸羽的歴史和傳奇不需要我再多說, 我只想品嚐她的點心, 畢竟喝茶和吃點心就天生一對. 結果是中規中矩吧! 由於沒有人脈, 就是坐在二樓很趕急地吃. 點心的款式無疑和她的歷史性一樣, 都是外界很少接觸到的傳統點心, 像是豬膶燒賣, 芝麻奶卷, 潤腸石斑來夾及煎粉果. 可惜的是, 味道和水準不太穩定, 像是明顯老了的豬濕膶, 油膉味不輕的煎粉果, 以及蝦餃的皮糊爛了....做得好的, 就是焗出來的夾和酥, 外皮很鬆化, 內裡的肉剛剛熟, 也許不是同一班廚師負責吧!陸羽和鏞記一樣, 已成香港的經典食肆, 就算美食質素再不穩定, 慕名而來的人依然車水馬龍, 老本嘛! 依然還有很多, 就是大陸人的來臨已經足夠, 又不會如我們般, 吃得不豪, 而又牢騷多多, 哈哈!

久仰陸羽大名，叨老闆及同事的光，終於有幸在此午餐。這裏的傳統手工粵菜果然名不虛傳，咕嚕肉、鴿片和蝦多士味道甚佳。咕嚕肉夠脆而酸汁不涸喉，蝦多士夠乾身，一點也不覺得油。傳統點心如雞球大包、豬潤燒賣、叉燒酥、棗泥酥、芝麻卷亦是久違的懷舊好味道。尤其是棗泥酥，現在已經很少飲茶地方可以吃到這道點心，棗泥香甜鬆化，棗味香濃，單是這一道甜品已經值回票價。加上用傳統茶盅沖茶，水滾茶靚，茶味特別好，難怪其盛名不衰，要有熟客介紹方有枱。

We came here for grandpa’s birthday dinner therefore we totally indulged hehehad to have the Chinese birthday buns as well as a birthday cake hehethere was quite a few of us so we preordered some fish fin sorry environmentalists this fish was very soft and tender so was the crispy chicken but I didn’t take a photo of it coz it just looked like a regular chicken with crispy skin haha

位於香港中環的傳奇餐廳，超過半個世紀的歷史讓它經歷的故事遠比它的菜單長。特色是早茶，因為整棟樓都是他家的所以不會像其他餐廳那樣需要等位啥的，而且也沒啥人，一樓因為都是留給熟客所以在一位印度阿三的帶領下到了二樓。餐廳裡的佈置古香古色，放置的據說都是真古董，牆上的花瓶裡的鮮花每天一換可見店家的態度。菜單據說每週一換所以有些想吃的就沒有了。出品很棒，沒有雷區，餐具也很有自己的特色（注意那個不銹鋼茶壺剛開始還以為是醬油）。餐廳的菜品處處透著香港美食“潤”的概念，蛋撻中間是杏仁漿，據說是香港蛋撻的鼻祖，吃起來跟大陸的蛋撻很不一樣，有一種甜香，豬潤燒賣是店裡的招牌，豬肝處理的很棒，透著淡淡的甜味。可能是因為那位年紀約莫80歲的服務員，在這裡用餐似乎時間似乎都慢了很多，如果一張香港本地報紙來邊吃邊看應該就是這家餐廳的完美開啟方式了。